MASALA INDIAN STYLE PASTA

Hi all, I made this recipe out of compulsion coz both my son and husband did not want cheese in their pasta, and I am a big lover of cheese. So I had seen this recipe on social media from a famous chef and decided to make it for weekend dinner. They both loved it so for those who do not like cheese in your pasta, this is for you. 

MASALA PASTA

INGREDIENTS

Elbow Pasta: 1 Box

Onion: 1 medium chopped

Tomato: 1 medium chopped

Green Pepper (Capsicum): 1 Medium diced

Green Chilli: 1-2 finely chopped

Ginger-Garlic: 1-2 Tbsp Chopped

Cumin Seeds: 1 Tsp

Turmeric Powder: 1/4th Tsp

Red Chilli Powder: 1 Tsp

Jeera-Dhania Powder: 1 Tsp

Kasuri Methi: 1 Tsp crushed

Tomato Ketchup: 1 Tbsp

Salt as required

Oil 1 Tbsp

MASALA INDIAN STYLE PASTA

MAKING

In a Pan, add oil, once heated, add cumin seeds. When it turns aromatic, add in the chopped ginger-garlic, onion and saute for a few minutes until the onion turns golden brown. Now add in the chopped tomatoes, saute for a couple of minutes before adding in the Turmeric powder, Red chilli powder, jeera-dhania powder. Saute again for a few minutes until the tomato becomes soft and mushy. Add in the chopped green peppers, Kasuri Methi, tomato ketchup and allow it to cook for a few minutes on low flame. Keep adding 1 Tbsp of water if needed just to make sure the does not get burnt. 

Add in the required salt and once you see oil leaving the sides in the pan and the gravy is well mixed. 

Meanwhile, cook pasta in boiling water with salt as per box instructions. Drain the water and add the pasta to the gravy. Mix it well. Take it off the gas. Garnish it with freshly chopped cilantro and shredded Mozarella cheese.

Delicious Masala Pasta is ready to eat. Serve it hot.

TIPS/VARIATIONS

You can add fresh mozzarella as garnish. Again you can increase or decrease the quantity if needed.

You could also add Yellow and Red Bell Peppers to the gravy.

I first made the masala gravy then cooked the pasta to keep it fresh. 

You could use the water used for boiling the pasta while making the gravy as when it turns dry or starts sticking to the bottom.

GARBANZO BEAN SOUP

Hi all, my son made this for us on a Friday evening, something light and tasty yet filling. This was a soup that he made using Garbanzo Beans as the main ingredient. It came out really well that I had to share this with you all. I am more of a Tomato soup person but this was so good that I totally relished it. So here it goes

GARBANZO BEAN SOUP

INGREDIENTS

Garbanzo Beans: 1 Can rinsed and drained

Canola Oil: 1 Tbsp

Onion: 1 medium halved and sliced

Potato: 1 medium diced

Carrot: 1 diced

Green Chilli: 1 sliced

Garlic Cloves: 3 pods finely chopped

Cumin-Coriander Powder: 1 Tsp

Red Chilli Powder: 1 Tsp

Vegetable stock: 4 Cups

Salt and Pepper: As required

Cilantro: Chopped for garnish

Garbanzo Bean Soup

MAKING

Heat the oil in a large deep pan, add the sliced onion, diced potato and carrots and saute, stirring constantly for 2 minutes. Now, add in the sliced green chilli and the finely chopped garlic into it and stir for a minute. Put in the Cumin-Coriander powder, Red chilli powder and stir before adding the vegetable stock.

Bring the soup to a boil and reduce the heat and cook until the vegetables are tender. Stir in the rinsed and drained garbanzo beans with the required salt and pepper. Stir occasionally for about 10 minutes in low flame.

That's it delicious Garbanzo Bean Soup is ready. Garnish it with freshly chopped Cilantro. Serve it in bowls and enjoy.

TIPS/VARIATIONS

You can use Vegetable oil instead of Canola oil.

You can also add bread crumbs or Papad as garnish

Make sure you rinse the canned Garbanzo beans and drain the water.

You can also use kidney beans or any other kind of healthy canned beans

MALPURI / MALPUA served with Chilled RABDI

Hi all, this is a recipe that I came across on social media by a reputed chef. My family was coming over and it was also my daughter's birthday, so decided to make this. It came out really well, very filling but light in texture. it's a very popular dish that's served during the festival of Holi. 

MALPURI / MALPUA

INGREDIENTS

KHOYA: 1 and a 1/2 cup

ALL PURPOSE FLOUR: 1 CUP

RAVA: 3/4th CUP

CORN STARCH: 6 and 1/2 Tbsp

FENNEL SEEDS: 1 Tbsp

CARDAMOM POWDER: 1 Tsp

MILK or WATER: AS REQUIRED

SUGAR SYRUP

SUGAR: 3 CUPS

WATER: 1 CUP

MalPuri with Rabdi

MAKING

In a pan, heat sugar and water until you get 1 string consistency or until the liquid is kind of stretchy (1 string) and thickened.

In a bowl, mix the ingredients mentioned above. Mix them well into a dosa batter consistency, not too thick or thin, more on the thicker consistency.

In a shallow pan, pour enough oil for frying. pour the batter into the pan with a ladle and fry until golden brown on both sides.

Drop the fried MalPuri into the sugar syrup. Allow it to soak in the sugar syrup and serve it with chilled Rabdi poured on top.

Delicious MalPuri is ready to eat. Garnish it with fennel seeds on top.

TIPS/VARIATIONS

Instead of water, you could use milk to make the batter. I used half and half with water to make it richer. 

I made Rabdi using a brand called GITS and chilled it otherwise you need to boil heavy cream with khoya and sugar, keep stirring until it thickens, add cardamom powder and fennel seeds(optional)

Adding Rava helps in not absorbing too much oil and adding fennel seeds makes it lighter.