ONE POT WONDERS

(Mexican flavours are so close to our Indian palette. The chilli bang with kidney beans, coriander and lime for the kick. The green chillies and ginger will add the extra oomph)

INGREDIENTS:

200 gms pasta 2 cups boiled rajma 1 big carrot 1 big potato 1 big onion 1 big capcicum 5 big tomatoes 1 tbsp garlic, finely chopped 1 tbsp green chillies, finely chopped 1 tbsp ginger, finely chopped ¼ cup coriander, finely chopped INGREDIENTS: 6 cups cooked rice 3 cups white sauce ½ cup boiled peas 1 cup spinach puree 1 green chilli’, chopped 1 medium onion, chopped finely 1 small red capcicum, chopped finely 1 tsp garlic paste ¼ cup cooking cheese, grated 1 tsp chilli flakes 1 tsp pepper 1 tsp vinegar 1 tsp oil 2 tsp butter

1 tsp chilli flakes 1 tsp oregano ½ tsp pepper 1 tsp sugar Salt to taste ½ cup cooking cheese ½ cup tomato sauce 1 tbsp oil 2 tbsp butter METHOD Heat the oil and butter together.

Sauté the onions and garlic paste till soft. Add the rest of the ingredients except the peas and stir very well mashing it a little in the process.

Add a cup of water to adjust the consistency, add the peas reserving a few to garnish on top. Serve hot! METHOD Smita Dugar, celebrity chef

Dice the carrots, potato and capcicum into one centimetre pieces. Finely chop the onion. Blanch the tomatoes and dice very finely.

Heat the oil and butter together, add in the onions and garlic and sauté till soft. Add the carrots potato and saute for a minute. Now add in the tomatoes, the spices salt and saute. Now add four cups of water and bring to boil.

Add the pasta and let it cook (keep an eye on the pot, if the water seems less add a little more). The pasta should take five to seven minutes to cook, depending upon the shape.

Add the rajma, capsicum, tomato sauce, green chillies, ginger and sugar and let it simmer. Lastly add the cheese and coriander (the dish should be saucy, not dry). Serve hot! (Diwali brings with it a thousand chores, this is a take on an awesome hot sweet dish without the sweat)

INGREDIENTS:

4 cups of rabri 4 large gulab jamun ½ to 1 cup of milk 3 pieces of white bread crust removed cut in four and fried ½ cups of toasted mixed nuts

METHOD Add ½ cup of milk to the rabri to adjust consistency (it should not be too thick).

Take a deep glass dish suitable for baking and arrange the fried bread pieces on the bottom. Top with half of the rabri and a gulab jamun. Add the mixed nuts, spoon the remaining rabri in a layer over the gulab jamun. Bake in a medium oven for 20 minutes. Enjoy