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Noodle and Vegetable Sizzler

Noodle and Vegetable Sizzler, a tasteful combination of sizzling vegetables and pasta, drowned in a tangy tomato sauce.

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A tasteful combination of vegetables and pasta, drowned in a tangy tomato sauce.

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Serves 4.
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1/2 cup broccoli florets
1/2 cup sliced baby corn
1/2 cup boiled green peas
1/2 cup red capsicum cubes
1/2 cup yellow capsicum cubes
1/2 cup boiled green pasta
1/2 cup boiled white pasta
salt and freshly ground black pepper (kalimirch) to taste

For the tomato gravy
4 large red, ripe tomatoes, cut into big pieces
2 to 3 tsp sugar
1/2 tsp dried oregano or 1 teaspoon chopped fresh basil leaves
a pinch of carom seeds (ajwain)
1/4 tsp chilli powder
2 tbsp fresh cream
salt to taste

Other ingredients
butter for cooking


    For the tomato gravy

    1. Cook the tomatoes in a pan on a slow flame without adding any water. Blend to a smooth purée and strain.
    2. Add the sugar, oregano, carom seeds, chilli powder and salt and simmer for 5-7 minutes on a slow flame.
    3. Add the cream and mix well. Keep aside.

    How to proceed

    1. Blanch the broccoli and baby corn in salted boiling water for a few minutes. Drain and keep aside.
    2. Heat a little butter in a pan and sauté the broccoli, red and yellow capsicum for a few minutes. Add the salt and pepper. Keep aside.
    3. When you want to serve, heat a sizzler plate on the gas till red-hot and brush it with a little butter.
    4. Arrange the vegetables and pasta and heat the plate for ½ a minute more.
    5. Pour the tomato gravy over the pasta and put very small blobs of butter over the plate to get the sizzling effect. Serve immediately.
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