Shell pasta with mixed veg sauce

1 pack shell pasta

baby corn - 4 pieces chopped.

mushroom- finely chopped 1/2 cup

paneer / cottage cheese / tofu - cubed 1/2 cup

peas - 1/4 cup

onion - sliced 1/2 cup

tomatoes -1- finely diced 

carrot - 1- diced

beans - 1/2 cup chopped

cabbage - 1/4 cup shredded

capsicum/ bell pepper any color - 1/2 sliced

jalapeno 1 - sliced

olives - 3 tbsp chopped

white radish - 1 chopped

potato -1 chopped

green chilly 2 slivered

oil - 2 tbsp

salt to taste

pepper to taste

cream 2 tbsp

tomato puree/ soup powder 1 cup

cheese- cheddar / Romano any variety - 1cup - shredded

mint - few leaves.

You can use all the vegetables or few of choice.

Prepare pasta according to package direction , drain and reserve the water. Rinse pasta immediately in cold water keep aside.

For the sauce fry onion, mushroom , vegetables one by one add tomato last. Then add the tomato puree along with pasta water, pepper powder and salt. Now do a taste test & let it boil until the vegetables are cooked & crispy. Add cream & serve hot over pasta topped with cheese, fried/fresh cabbage, mint leaves. Enjoy this pasta which is rich in nutrition at least once a week.

Mango syrup

Syrup is simply sugar in water. Easy to make mango syrup is also easy to use in various recipes like eggless mango cake, mango milk soda, mango multi-layer sweet, mango juice etc. All you need is the 3 key ingredients sugar,water & fruit pulp to make any fruit syrup.

ingredients

1 cup mango pulp - dice and grind the mango in a mixer and filter through a strainer to seperate the fiber.
13/4th cup sugar
1 1/4 cup water

First boil water add sugar & let it melt. After simmer for 10 mins to make a syrup. Now add mango pulp to the sugar syrup give it a boil. Cool down the syrup save it a container for immediate use or later.
This syrup is w/o preservatives so can be stored for a month or so. If you have lots of pulp then make syrup in batches of 2 ltrs each with 1 pinch sodium bicarbonate & 1/2 tsp citric acid / 2 ltrs. This can be stored for up to 6 months. If the syrup is not in consistency give a whip in the mixer.

mango juice -  add 1/4 cup syrup to 3/4 cup cool water to get 1 cup mango juice serve immediately. This mixed juice will not stay for more than a day or two.

Alternatively you can also freeze the pulp directly and store it in a glass box in freezer.

Attn: Avoid using plastic bottles & containers for storage in freezer , fridge, microwave or oven.
Extreme hot or cold with plastic will react to give out dioxin in food which creates cancer mainly breast cancer in women.