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Kids lunches: Tangy pasta recipe

on June 11, 2018

Here is a quick and easy lip-smacking pasta recipe you can make for kids lunches as well as weekday breakfast.

Fusion Cuisine Kids Lunch Ideas Kids lunches Pasta

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My telugu (people from Andhra, a southern Indian state) friends make this curry so well, I just fall for the color of the curry, and the way the tamarind soaks the meat to make it tender and juicy. Yum, try it. You may use goat, lamb or pork.
What I used: Serves 4
2lb goat meat with bone
½ cup tamarind cleaned and soaked in 1 cup water or 3 tsp thick tamarind paste
Whole garam masala (4-6 cloves,1 inch cinnamon, 2 cardamoms, 2 bay leaves, 1tsp fennel seeds)
1 tsp black pepper seeds
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2-3 tsp red chili powder
½ tsp cilantro seed powder
2 cups red onion diced
¼ cup dry coconut powder
4tsp canola oil
Salt to taste

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Kasi soppina haalu saaru/ Ganike haalu saaru/ Greens milk curry

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it.
What you need: Serves 4 3 cups kasi soppu/ganike soppu/solanum nigrum leaves 3-4 Garlic 4-5 Black pepper seeds 3 red chilies 3 tsp dry coconut 2 tsp ghas ghase/khus khus /poppy seeds 1/2 cup milk 1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds.
If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside.
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