Fusilli-Chickpea Sundal

 

 

 

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A long time since I posted any recipe. The heat has been killing me and the added humidity factor has made it seem at least 4 to 5 degrees higher than the actual temperature  making it feel like 44°C. Added to t he woes are the unscheduled power outages. Finally I decided to shake off my lethargy and post something that is slightly “hatke” from the routine. Ad has also been asking for healthy dishes and I thought I could give twist to pasta and make sundal that goes well as a rejuvenating dish.

I would have preferred to try with macaroni but as I had only fusilli I tried and it turned out pretty good.

Ingredients

Fusilli 1 cup

Chickpea 1 cup

Grated coconut  1 tsp

Curry powder  1 tsp

Salt 1 tsp (as per taste)

Tamarind paste ½ tsp

Curry leaves from 2 sprigs

Oil 1 tbsp

Mustard seeds 1 tsp

Asafotida 1 pinch

Method

  • Soak the chickpea for 3 or 4 hours and pressure cook it for 4 whistles.
  • Boil 2 cups of water in a wide vessel and add fusilli in the boiling water,  few drops of oil, and  a pinch of salt, cover the vessel and cook/blanch it for 2 minutes. Ensure it has al dente  texture to retain the shape (mine got overdone and broke). Drain the pasta in a colander and let it cool.
  • Heat oil in a wide pan and let the mustard splutter. Simmer the heat and add asafotida and curry leaves to the pan. When the asafotida aroma is felt add the chickpea to the pan. Add curry powder, tamarind paste and salt and mix well.
  • Switch off the flame and add the cooled pasta and coconut and mix well with a spatula.

Enjoy the ethnic version of pasta

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Chef’s Note

  • You can replace tamarind paste with to get a tangy flavor
  • Any variety of pasta can be tried in place of fusilli.

Penne Pasta in Marinara Sauce (2 servings)

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Ingredients

Penne  1 cup  (200 g)

Medium-sized onion 1 (smoked in skin)

garlic 2 cloves (crushed)

Tomato puree 1 cup ( from 3 medium-sized tomatos)

Olive oil 1 or 2 tbsp

Green bell pepper 1 (smoked in skin)

Mozarella cheese or Cheddar cheese  2 tbsp (grated)

Milk 1 cup

Butter  25 g ( 1 tbsp softened)

Corn flour/Maida  1 tbsp

Chilli flakes 2 tsp

Salt 1 tsp

Sugar ½ tsp

Pepper powder 1 tsp

Oregano  ½ tsp

Parsley  ½ tsp (dried)

Basil (dried) 1 tsp

Method

  • Boil the pasta in adequate water to al dente point. Drop in cold water and drain the water.
  • Smoke the onion in skin and after peeling puree the onion.
  • Brush the bell pepper with oil and smoke over fire, remove the skin and dice into thin slivers.
  • To make Marinara Sauce: Saute  the crushed garlic in olive oil and when the raw smell is gone, saute the onion, add the tomato puree an let it boil for a few minutes ti thicken. Add salt, chilli flakes, sugar and basil.
  • Add the sauce to the cooked pasta and mix well.
  • White sauce: Melt butter in a pan and stir in the flour to make a smooth paste. Add milk and when it thickens, add the herbs (parsley, oregano), pepper, slivered bell pepper and keep aside.
  • Preheat the oven to 200° C. Grease a baking dish and layer the pasta in the dish and top with white sauce.
  • Bake for 20 minutes till the top layer is caramelized.
  • Serve hot 🙂

Pasta Bake in Tomato Cream Sauce (2 Servings)

200g Pasta (Penne/Fusilli/Macaroni)

1/3 cup Fresh Cream

250 g Blanched Tomatoes (2 Big)

2 tbsp Olive oil

1 Big Onion cut into fine slices (slivers)

1 Green Pepper

100 g French Beans

100 g Carrot

100 Cauliflower

1 tsp Cornflour

1 tsp Chilli flakes

1/2 tsp oregano

1/2 tsp Basil

1/2 tsp Seasoning Pepper

Salt to taste

3 tbsp Parmesan Cheese (Optional)

Cut the beans, pepper and carrot to long thin slices. Also cut the cauliflower into medium-sized pieces. Cook all the veggies (except pepper) in water till tender. Make a puree of the tomatoes and keep it ready.

Boil 21/2 liters of water, add 1/2 tsp salt and when the water is boiling add the pasta and cook till done. Drain he water by adding through a colander and add cold water to separate the pasta pieces.

Heat olive oil in a wok and saute the onions till the color changes. Add the capsicum and saute well but retain the crunchiness of the pepper. Add the puree and let it cook for a couple of minutes (till it blends well and starts thickening). Add the chilli flakes, basil, oregano and seasoning pepper the the mix and stir well. Add salt and a tsp of corn flour and allow to thicken. Add the blanched vegetables, salt and cook till done but ensure it is not overcooked. Add the cream and mix well and cook for a minute.

Switch off the flame and add the pasta and mix gently.

Transfer the pasta to a baking bowl and bake at 170 degrees (Celsius) for 10 minutes. Serve hot.

Cooking Tip: In case you are using cheese sprinkle the grated cheese on top before baking.