8 oz. rice sticks 1 c. frozen peas and carrots 3 c. water 2 green peppers 1 potato 1 small onion, chopped 1 tomato 5 Tbsp. oil. Spices to be sauteed first: 1/2 tsp. fennel seeds 1/2 tsp. cinnamon 1 tsp. garlic (chopped) 2 cloves 1/2 tsp. ginger (chopped) 2 cardamom 1/8 tsp. turmeric 2 tsp. salt
Boil rice sticks with 3 cups of water in a saucepan until they become soft (not too soft). Drain excess water and keep it aside. Cut all vegetables into small sizes except onion which should be cut lengthwise. In a frying pan, heat oil and saute fennel seeds, garlic, ginger, cinnamon, cloves and cardamom. Two minutes after adding these, add turmeric, pepper and chopped onion. Keep stirring the mixture. Two minutes later, add the rest of the vegetables and salt. Keep stirring until all the vegetables become soft. When vegetables are cooked, add the cooked rice sticks and mix the whole mixture and remove from stove. Tastes good when served hot.