Name: Pasta Poha recipe by Sonal Sardesai at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: Pasta - 250 gms, boiled; Capsicum - 1 medium sized, chopped into small uniform pieces; Onion - 1 medium sized, finely chopped; Garlic - 3-4 flakes, finely chopped; Corn niblets - a handful, steamed; Green Chillies - 1-2, slit; Curry Leaves - 2-3 sprigs; Lemon Juice - freshly squeezed, 1 tbspn; Mustard Seeds - 1/2 tspn; Asafoetida / Hing - a pinch; Urad Dal / Peanuts - 1 /2 tspn / 5-6; Turmeric - a pinch (optional); Sugar - 1/4 th tspn; Salt - to taste; Freshly Grated Coconut - 1 tbspn; Cheese - 1 tbspn, freshly grated; Refined Vegetable Oil / Extra Virgin Olive Oil - 1 and a 1/2 tbspns; Water - as required to wash the vegetables and boil the pasta

ABOUT Pasta Poha RECIPE

This dish became popular in my house as a sought after lunch box meal because of my son 's love for poha and pasta both! So one day I had some leftover plain boiled pasta lying around in my fridge and had to pack something quick and interesting in my son' s lunch box for school, that's when I struck upon the idea of combining two of his favourite dishes into one new avtar! The inspiration to make this dish is most definitely my son Rahul :) It is easy to put together, easy to pack and something children as well as adults would love to dig into when they discover it upon opening the lid of their tiffin boxes :)

Ingredients Serving: 2

Pasta - 250 gms, boiled
Capsicum - 1 medium sized, chopped into small uniform pieces
Onion - 1 medium sized, finely chopped
Garlic - 3-4 flakes, finely chopped
Corn niblets - a handful, steamed
Green Chillies - 1-2, slit
Curry Leaves - 2-3 sprigs
Lemon Juice - freshly squeezed, 1 tbspn
Mustard Seeds - 1/2 tspn
Asafoetida / Hing - a pinch
Urad Dal / Peanuts - 1 /2 tspn / 5-6
Turmeric - a pinch (optional)
Sugar - 1/4 th tspn
Salt - to taste
Freshly Grated Coconut - 1 tbspn
Cheese - 1 tbspn, freshly grated
Refined Vegetable Oil / Extra Virgin Olive Oil - 1 and a 1/2 tbspns
Water - as required to wash the vegetables and boil the pasta

Instructions

Boil the pasta in 7-8 cups of water with 1/2 tspn salt and a few drops of oil.
Cook for 7-8 minutes on sim after the first big boil, till done.
Drain off the excess water after putting it in a big sieve or colander. Leave to cool in the colander.
In a non stick pan or kadhai, heat the oil.
Give a tadka of hing, mustard seeds, green chillies, urad dal / peanuts, curry leaves till they start crackling.
Lower the heat. Add the turmeric.
Stir briskly and add the chopped garlic.
Fry for a few seconds and add the onions.
Fry the onions till they are translucent.
Add the capsicum pieces and mix in.
After about a minute or two, add the steamed corn.
Toss everything together for about a minute.
Add the boiled and cooled pasta. Mix in.
Add the sugar and salt to taste.
Stir and cook for another minute or two
Add lemon juice. Mix in. Take off the heat.
Garnish with the grated fresh coconut.
Transfer it to the lunch box.
Add the grated cheese on top.
Close the lid of the lunch box and pack in.

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