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Tahri Desi Pasta Italian

Manas Manohar
Nowadays there has been so much diversity in food and so many experiments are being done to prepare new dishes that now the methods of cooking are very fast crossing their limits. Anyway, one should not hesitate to mix the style of one place with the style of another place. This time some similar mixed styles of dishes.

Tahri is also a type of khichdi. Khichdi is usually made by mixing rice and lentils together. Everyone chooses the pulses according to their own choice. Some people like thick khichdi, some like it thin. Tahrir is a little different from this. Tahri can be called a dish between Khichdi and Pulao. Actually, pulses are generally not used in Tahri. Rice is cooked with vegetables and spices. It is also cooked like casserole, keeping dry grains and grains of rice separately. By the way, people who like to eat thin khichdi, they also add a small amount of any pulse along with vegetables and make it a little thin. But make tahri like casserole and eat it with raita and enjoy it.

To make tahri, take vegetables like cabbage, beans, carrots, peas, onions. Cut them into small pieces and keep them aside. Apart from this, you can also take a potato. Eight to ten soyabean vadas can also be soaked. If you want to give it a South Indian color, then some grains of groundnut can also be taken. You can choose these things as per your choice. But definitely take vegetables like carrots, beans, peas, cabbage.

One bowl of rice is enough for two people, so take rice in the same proportion. Wash rice thoroughly. Then heat two spoons of oil and one spoon of desi ghee or three spoons of desi ghee in a cooker. Add a tempering of cumin, a small piece of cinnamon, one big cardamom, two small cardamoms, one bay leaf, four-six black peppercorns, two cloves. Then put the onion and then the rest of the vegetables in it and stir for two minutes. Then add one teaspoon garam masala, one teaspoon salt, half teaspoon red chili, quarter teaspoon turmeric powder, one teaspoon coriander powder and mix everything well. Then add rice and mix well.

Then add water twice as much as the rice you have taken. For example, if you have taken a bowl of rice, then pour two bowls of water from the same bowl. Stir once and cover the cooker. The longer the rice is cooked in your cooker, that is, in one or two whistles, turn off the flame after that time. Let the steam of the cooker cool down. Tahri is ready. To decorate it, cut green chilies, coriander leaves and ginger slices and keep them. While serving, pour over the top and enjoy hot tahri. Eat it with raita.

soybean pasta

Pasta is an Italian dish, but it has become so popular in our country that it is now available in every shop like noodles. Some companies have started preparing pasta like noodles and selling it in packets. Just boil it in water and eat it. Kids love pasta a lot. It is very easy to make. Just bring some spices and sauces that fall in it from the market and keep it when the kids want to eat pasta, make it quickly.

There are many ways to make pasta, but since almost the same type of pasta is available in the market, people get the taste of the same food. In making pasta, many people find it difficult to boil pasta in water and then add vegetables etc. to it and cook it with sauce. So let’s talk about the easiest and absolutely Italian way to make it. Some green vegetables, such as peas, carrots, cabbage, beans, corn, etc., are commonly used in pasta, to make it more nutritious, boiled grains of kidney beans, soybeans etc. are also added to it. In Italy, many people make and eat pasta by adding beans ie kidney beans or soybean grains. You make too.

For this, soak the seeds of kidney beans or soybeans overnight. Take a handful of granules from it. Boil a glass of water in a pan and add a pinch of salt and beans. Let it cook covered for five to seven minutes. Then take a bowl or two of pasta and put it to boil along with the boiling beans. After it comes to a boil, add a glass of milk and cook while stirring. If you don’t keep stirring, the milk will crack and clots will spoil the color of the pasta. Cook in this manner while stirring on medium heat till the water comes close to drying out completely.

Now add green vegetables of your choice to it. Such as green onions, spinach, broccoli, carrots, beans and so on. Cook them while stirring and when all the water dries up, add three spoons of tomato sauce, two spoons of pasta sauce and half a spoon of oregano. Add half a teaspoon of salt and a quarter teaspoon of crushed chili to it and mix well. Slow down the flame completely. When all the things mix together while stirring, then turn off the flame.

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