25 November 2014

Tandoori Style Pasta

Penne is by far my most favourite variety of pasta. As long as I have a few packets of Penne in my larder, I am happy to innovate and improvise with Indo-Italian recipes !!

This one uses Indian masalas and I call it...........


Ingredients :

Boiled Penne - 1 cup
Paneer Cubes - 200 gms
Zucchini or Bottle Gourd - 1/2 cup (sliced & blanched)
Capsicum - 1 (Diced)
Grated cheese - 1 cup
Tandoor masala - 2 tsps (*- see recipe below)
Tomato puree - 1 cup
Chili flakes - 1 tsp
Salt to taste
Crushed black pepper - to taste
Olive oil - 2 tbsps

Method : 

1. Heat olive oil in a wide pan. Add the tomato puree, chili flakes and cook for 5 minutes.

2. Add the blanched zucchini or bottle gourd slices and toss lightly. Add the capsicum and let cook for 5-7 minutes. We do not want the vegetables to become too soft.

3. Add the Tandoor masala, salt and black pepper. Mix and let cook for about 2 minutes.

4. Finally add the paneer cubes and cover-cook for 3-4 minutes. Toss in the boiled penne and mix gently. Switch off the flame and cover for 5 more minutes.
Sprinkle grated cheese and serve hot with warm bread.

[* Tandoor masala - (Recipe courtesy : Indian Food Forever)
1 tsp Cloves Powder 
1/2 tsp grated Nutmeg (Jaiphal) 
1 tsp Mace Powder (Javitri) 
11/2 tblsp Cumin (Jeera) Powder 
2 tblsp ground Coriander (Dhania) 
1 tsp Fenugreek (Methi) Powder 
1 tsp ground Cinnamon (Tuj/Dalchini) 
1 tsp fresh ground Black Pepper (Kalimirchi) 
1 tsp ground brown Cardamom (Elaichi) Seeds 
Grind all these ingredients and store in an airtight jar ]


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