Sunday, 6 September 2015

IndoPasti - Full Full Indo Italian tadka by #sikandalouscuisine

After we did what we could to Chinese Cuisine with our ChinJabi cuisine could the Italians be far behind ? While I love a pasta , and more often than not love the delicate balance of flavors it comes with , sometimes the Punjabi in me screams out for chili flakes as I eat a finely plated herb infused pasta ! So here is what I came up with as a compromise with - IndoPasti .
20 Tubes Penne - Boil as per instructions.
6 Boiled Eggs.
1/2 Cup Peas.
1 Teaspoon Rai.
3 Tomatoes Pureed.
1 Tomato Chopped Small.
2 Onions Chopped.
1.5 Teaspoons Garlic Paste.
1 Teaspoon Ginger Paste.
2 teaspoons Dhania Powder.
1 Teaspoon Garam Masala.
1 Teaspoon Kasoori Methi
Curry Leaves.
Chili Powder
Mustard Oil

Heat oil , splutter rai seeds .Add onions , when they turn soft add the tomato puree , ginger , garlic , curry leaves and all powders but garam masala.Cook till oil separates. Add about 200 Ml water , cook covered till you get a nice gravy.Taste .The gravy should be flavored on the stronger side as you will soon be giving your IndoPasti touch !
Now add chopped tomato , peas , pasta ,eggs and kasoori methi, gently cook covered for 5 minutes , take off heat , sprinkle garam masala , say Mama Mia and sit down to a delicious Sunday Breakfast !

Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine

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