Spaghetti Olio with Kobbari Karam & Stir-Fried Vegetables | Jain-Friendly Fusion Meal скачать в хорошем качестве

Spaghetti Olio with Kobbari Karam & Stir-Fried Vegetables | Jain-Friendly Fusion Meal

In this delicious summer recipe, we’ve given the classic Italian Spaghetti Olio a vibrant Indian twist using our homemade Kobbari Karam—a traditional spiced coconut powder. It brings nutty, earthy, and spicy notes that perfectly complement sautéed vegetables and pasta. Kobbari Karam Recipe: Dry roast each ingredient in order: • 1 tbsp cumin seeds • 2 tbsp coriander seeds • 4 dried red chilies • ¼ cup dried coconut • ¼ cup roasted chana dal • 20 almonds • ¼ cup sesame seeds (white or black, or both) • 1 tbsp pumpkin seeds Add salt to taste. Let everything cool and grind to a coarse powder. Store in an airtight jar for up to a month (or longer in the fridge). For the Pasta & Vegetables: • Boil spaghetti as per package instructions, drain, toss with a touch of olive oil. • Stir-fry Jain-friendly vegetables such as zucchini, red bell peppers, ridge gourd (birakai), in olive oil. • Season with herbs like rosemary and basil. • Mix in the cooked pasta, about ¼ cup of Kobbari Karam per portion. • Add fresh herbs or tomatoes for juiciness (optional). • Top with tofu if desired and serve hot! This is a flavorful, filling, and fully plant-based recipe that’s also Jain-compliant. Follow us for more clean, conscious, and colorful meals! #SrideviJasti #VibrantLiving #CleanFusion #PlantBasedMeals #JainFriendlyRecipes