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Pasta Indiano …Pasta in desi ishtyle ;-)

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Every time the word “Pasta or Pizza” is mentioned, J has this look on his face, as if someone just slapped him. Somehow he is not fond of them, but gives in to D’s demand. Few months back, we had gone to our club during some festival. As usual J and D went to buy the snacks and returned with a plateful of pasta. What surprised me the most was that J took a bite and then continued digging in saying this was good and ended up getting one more plate. I tasted it and found that this was a pasta with an Indian touch. 🙂

The other day, as I was rummaging through my pantry, I found a pack of farfelle (bow-tie pasta). I decided to try out the Indian way…One thing to be careful about the way you cook pasta is to ensure that it’s not overcooked. The right way is “al dente”. The term “al dente” comes from Italian and means “to the tooth” or “to the bite”, referring to the need to chew the pasta due to its firmness.

Vegetarians!! You can follow this recipe substituting the chicken with vegetables of your choice.

Pasta Indiano

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Pasta Indiano ...Pasta in desi ishtyle 😉
Every time the word "Pasta or Pizza" is mentioned, J has this look on his face, as if someone just slapped him. Somehow he is not fond of them, but gives in to D's demand. Few months back, we had gone to our club during some festival. As usual J and D went to buy the snacks and returned with a plate
Servings
Ingredients
For the sauce
Servings
Ingredients
For the sauce
Instructions
  1. Fill a large utensil with water. Add salt. Bring the water to a rolling boil.
  2. Slowly add the pasta to the boiling water. Ideally, the water shouldn't stop boiling, but if that happens, it's ok.
  3. Keep stirring.Pasta will stick together if it isn't stirred during the crucial first moments of cooking. Don't add oil, because that will make the pasta slippery and the sauce won't stick to it when it's done.
  4. Most pastas cook in 8-12 minutes. The only way to tell if the pasta is correctly cooked is to taste it. It should be 'al dente' - firm, yet tender, with a tiny core in the middle. There shouldn't be any solid white in the center of the pasta.
  5. Now drain the pasta into a colander.
  6. In a pan, heat butter and add the flour and stir well till the raw smell of the flour goes.
  7. Slowly add the chicken stock while stirring. Once the sauce thickens, take off the heat.
  8. In another pan, heat butter and add chopped onion and saute till translucent.
  9. Add the ginger and garlic pastes and toss till the raw smell goes.
  10. Add the carrots and chicken and stir well. Now add the capsicum and pepper powder and mix well.
  11. Add the cooked pasta, garam masala powder and the prepared sauce and stir well.
  12. It will boil slightly and thicken. Switch off the heat.
Recipe Notes

What are you waiting for?? It's time to dig in 🙂

Note: Chicken stock can be replaced by 3/4 cup water + 1/2 of a chicken cube (Vegetarians can use Veg cube)

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  1. Anuradha says:

    hi merri..just made this tonight for dinner.. kids just loved it..really tasty…

  2. Mareena Jerrish says:

    Thank you Anu.. Great that your boys like it…

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