Pasta – Desi style

This dish is one of Mom’s weekend dinner special. She knows we love this dish and prepares it at least 2 hours ahead of our dinner time – so that we could snack on it before sitting for dinner. Now that I have been in the US for about 2 years… it feels funny to have Pasta made at home in a very non italian way. But all the pasta set aside…nothing taste better than My Moms homemade Pasta. This is my Mom’s macaroni recipe – I had shelled pasta and used the same for this recipe.

This is what you need:
2 cups shell pasta – boiled
1 medium onion – finely chopped
2 medium tomatoes – finely chopped
1 tablespoon ginger garlic paste
1/2 teaspoon cumin seeds
2-3 dry red chillies
2 teaspoon – coriander powder
1/2 teaspoon – dry mango powder
1/2 teaspoon – red chilli powder
1/2 teaspoon – turmeric powder
1/4 cup – shredded carrot (optional)
1/4 cup – bell pepper strips (optional)
2-3 tablespoons cilantro
1/2 cup hot water
salt to taste
2 tablespoons oil

This is how you make:
Step 1 – take a non-stick sauce pan. On medium flame – heat oil, add cumin seeds, red chilli and onion. saute onion for about a minute and add salt. Add ginger garlic paste and saute for another minute. Now add tomatoes – coriander powder, chilli powder, turmeric powder, dry mango powder, shredded carrot and bell peppers. Let them all cook together till tomatoes become pulpy.
Step 2 – Once the tomatoes are pulpy – increase the heat and stir for about a minute or so mixing all the ingredients together. Now add hot water and bring it to a boil (Adding hot water will only quicken the cooking process…adding cold water or water at room temperature – slows cooking time.)
Step 3 – Bring it back to medium heat – Now add the pasta and gently stir – mixing it will the all the ingredients in the pan. Add cilantro – cover and let it cook for 5 mins. Taste and check for doneness. Adjust spices accordingly and serve.

All of us in the family had our own way of eating – we used to eat it with rice OR with Dal, Chawal (rice) OR with roti.

I was the early snacker and this is how I ate – 😀

I am sending this recipe to Lisa’s Kitchen – http://foodandspice.blogspot.com/2012/02/celebration-of-indian-food-and-giveaway.html – Come join and celebrate! 🙂

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Chicken Curry

Sometimes I feel like experimenting with my basic recipes – to see if changing an ingredient brings in a difference in taste? texture??. And then during the process of working with changing ingredients – it helps me learn what works and what else can be tried :). This time It was the absence of raw tomatoes that made me go for the tin of Hunts Tomato paste and work on my basic recipe (I just keep 1 can – before I get a chance to do my grocery – for just incase I need it moments). The tomatoes really worked and gave me a very nice smooth and tasty gravy!

Recipe source: This is a basic home recipe – no frills to it. I am sure it is out there in many other houses. 🙂


This is what you need:

– 2 tablespoons oil
– 5-6 chicken drumsticks
– 2 tablespoons tomato paste – (this one really works – if you want to give it a try) – if not then 2 medium-sized tomatoes – roughly chopped
– 1 tablespoon ginger garlic paste
– 1 medium onion – thinly chopped
– 1 teaspoon cumin seeds
– 2 green chillies (slit into half)
– 2 dry red chillies (slit into half)
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/2 cup hot water
– 1/2 cup fresh cream/sour cream/milk/yoghurt
– 1/4 cup mint/cilantro leaves
– salt to taste

This is how you make:
Step 1: Take a medium-sized sauce pan (Non stick is good). On medium heat – heat oil and add cumin seeds/green chillies and red chillies. Add onions and saute till onions just start to turn brown – then add ginger garlic paste and saute for about 30 seconds. Now add the tomato paste and saute till for about 2-3 mins.
Step 2 – Now add: Turmeric powder, coriander powder, garam masala powder, red chilli powder. saute till all these are mixed well with onions and tomatoes.
Step 3: Now add hot water and cook till the water boils (this really should be about a minute or so – since we are adding hot water). Now add salt. Do a taste test here and adjust as needed.
Step 4: Fold in Chicken and let it cook till chicken is tender. keep stirring occasionally.
Step 5: Once the chicken is tender. Add fresh cream and stir it on high flame – till it is completely incorporated. Now add coriander and fresh mint. switch off the heat. cover and let it rest for about 5-10 mins.

I really really loved the color and the texture of this gravy. Serve it with plain rice/roti or naan.
I am a fresh ingredients user – but sometimes it doesn’t hurt to use canned ingredients… all the more a good reason if they turn out this good. 🙂

If you are a vegetarian – you can use choice of any of your favorite vegetables or Tofu??

Enjoy! Have Fun….