PREP: 15 MINUTES
COOK: 40 MINUTES
MAKES: 4 SERVINGS
1 cup boiled vermicelli; 2 eggs; ground jaiphal; parmesan cheese; salt, to tang; kali mirch to tang; 3-4 cocktail sausages; 2 broccoli florets, cut up; 3tbsp cheese pulp; processed cheese, grated, for decorate.
1. Drain ads cool the vermicelli. Add the beaten eggs, ground jaiphal, parmesan cheese, and salt & kali mirch, blend well, adding small one.
2. Line a glass pie dish with the vermicelli blender, seal with foil, and bake well in a preheated oven for 10-12 minutes at 1800c, till set.
3. For the filling sauté cut up sausages and broccoli in butter and add in the cheese pulp and grated processed cheese. Pour the sausage blender into a lined pie dish; bake for 25-30 minutes at 1800c. Dish up hot.
EACH SERVING: 1093.2 CALORIES, 12.1gm protein, 34.7gm carbohydrates, 103.1gm total fat, 3.3gm fibre, 0 cholesterol, and 26.7mg sodium.

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PREP: 30 minutes, not counting cooling
COOK: 25 minutes
MAKES: 4 servings
175gm macaroni or shell pasta;
½ cup mayonnaise;
½ cup toned milk;
2 tbsp white winer vinegar;
2-3 medium garlic cloves, trodden or powdered;
175gm capsicum – red, green or yellow;
½ cup pistas, cut up
1 bunch fresh parsley;
Salt to tang
Ground kali mirch powder, to flavor
1. Cook pasta in 2 liters simmering water till done, on 7-8 minutes. Drain; clean with chill water to cool.
2. Blend mayonnaise, milk, vinegar and garlic. Toss with pasta. Cool
3. Bake capsicum on grill or in oven, at 2500c. while warm, place in plastic bag and leave for 1
Minutes to steam. Unpeel; discard stem and seeds; cut into thick pieces.
4. Take away parsley leaves from stems and cut, reserving 6-8 sprigs for decorate.
5. Toss the roasted capsicum with the pasta, check seasoning. Decorate with the cut up pistachios and torn basil leaves.
EVERY SERVING: 266.7 calories; 12.5gm protein; 55.1gm carbohydrate; 1.5gm total fat; 2.5gm fibre; 0 cholesterol; 117mg sodium.

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