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Ingredients For mint chutney:

• 1/4 cup mint leaves
• 1/2 cup grams coriander leaves
• A small piece of ginger
• 10 green chillies
• 1/2 lime juice
• 1/2 cup water
• Salt to taste
Mix all the ingredients and ground them into a fine paste.

Ingredients For vegetable curry:

• 100 grams cauli flower
• 100 grams carrots
• 1 tomato
• 2 onions
• 2 potatoes
• 25 grams french beans
• 1/4 cup ghee
• A pinch soda
• 1 1/2 tea spoons ginger-chilli paste
• 5 cloves garlic paste
• 1/2 cup coconut milk
• 1 table spoon corn flour
• 2 table spoons roasted chana dal powder (daliya powder) soda
• 1 cup c shaped macroni
• 1 tea spoon soya sauce
• 100 grams potato wafers (dehydrated with holes)
• some wheat flour strips
• Salt to taste

Instructions

For the stips :
• Mix 1 cup flour ,oil and salt and knead a hard dough by adding water.
• Roll out thin and big round. Cut them into long strips. Cut the strips into2" pieces. Deep fry in hot oil.
For the coconut milk :
• Grate 1/2 coconut and add 1 to 1 1/2 cups of hot water. blend in a liquidiser and strain.
• Boil the macroni with 1 tea spoon of oil.
• Wash under running water. Drain the water. Spread the macaroni in a plate and add 1 tea spoon of oil.
• Cut the vegetables into small pieces.
• Heat the ghee in a vessel and fry the french beans. add the onions and fry again for few minutes.
• Add the other vegetables, a pinch of soda and salt. Fry for 10 minutes. Add 1 to 1 1/2 cups of water and cook it for some time.
• when the vegetables are cooked, add the ginger-chilli paste, garlic paste, tomatoes and coconut milk. mix well. Dissolve the corn flour in a little water.
• When the mixxture starts boiling add the corn flour and daliya powder. Remove it from the flame when the mixture is thick enough.

Further Details

Serves for 4-6 people.