Health for life

Coming to this weeks blogging marathon, my theme for the first week is cooking with different veggies, Srivalli have suggest three combinations of different three veggies,my choice went immediately to cabbage,carrot and green peas. So my two next recipes will definitely have this three veggies as main ingredients. Today am posting this upma with those veggies and angel hair pasta, this pasta is quite cheap here and i usually make kheer with them just to replace the vermicelli. Usually none will notice the difference between the vermicelli and this pasta in kheer,thats why i tried this upma. We had a super filling breakfast, this upma tastes simply fabulous when served along with spicy coconut chutney.Check out the bloggers running this 24th edition of blogging marathon here.Sending to  Siris Celebrating First Anniversary.

1/2packet Angel hair pasta

1no Onion (big & sliced)

3nos Green chillies (slit opened)

1/2cup Carrot (chopped)

1cup Cabbage (shredded)

1/2cup Greenpeas (frozen)

1/4tsp Turmeric powder

1tsp Mustard seeds+urad dal

1tsp Channadal

1/4tsp Asafoetida powder

Few curry leaves

1/2tsp Ginger (grated)

Oil

Salt

Cook the pasta as per the package instructions,take care not to overcook.

Heat enough oil, let splutters mustard seeds,urad dal and add the asafoetida powder,curry leaves and grated ginger, fry for few minutes.

Add immediately the onions,slit opened green chillies and cook until the onions turns transculent.

Add now the carrots,greenpeas,turmeric powder and cook for few minutes, finally add the cabbage,salt and cook again until the veggies shrinks a bit.

Cook everything in simmer with lid closed,until the veggies gets well cooked. 

Finally add the already cooked angel hair pasta to the vegetable mixture and toss everything gently until the pasta gets well mixed.

Serve hot with coconut chutney.