I made this yesterday and it was an instant hit with my family.
Although I forgot taking a pic, I am posting a dummy image until i make it again and capture it for posting.
This is not an authentic mexican recipe. It has a touch of indian-ness in it to adjust to my taste.
Seasoning:
2 tsp Cooking oil
1 tsp Chopped Green Chilies
1 tsp Oregano
1 tsp Chili Flakes
1/2 tsp Asafoetida (substitues for garlic like flavor)
Ingredients:
1 cup - shell or any shaped pasta
4 medium sized tomato
1 dried red chili
1 loaf of long bread or non-garlic bread loaf that comes with coriander
4 cubes of processed cheese
1 teaspoon Black Salt
1 tablespoon cream
Fresh basil
1 teaspoon sugar
Water
Iodized Salt to taste
Served with:
Pasta tastes best with Bruschetta. So I have changed the Bruschetta part with cheese non garlic bread.
Here goes my method:
1. On one side of the stove, put a deep boiling pot of water and add salt to it.
I used to add oil also but I have stopped doing that as that makes the pasta not mix with the gravy easily. Ususally pastas are mixed with pasta sauce but I prefer tomato based gravy.
2. As soon as the water starts boiling, put the pasta in. Steer in regular intervals so that it doesn't stick to the bottom.
3. Till the pastas are cooked, on the other side of stove, boil the tomatoes for about 2 mins. They will start to peel off their skin. Put them in cold water and remove the skin.
4. Now grind to a fine paste the following: dry red chili, tomatoes, black salt, cream.
5. Heat pan with oil and add Asafoetida, green chilies, Chili flakes and Oregano. Add in the same sequence. As Oregano will burn faster. Pour the tomato puree. Use little water to mix with the residue in the jar and pour that too, thats fine!
6. Let it cook well for about 6-7 mins on medium heat. Add Fresh basil leaves and sugar. I add sugar as it enhances taste and also because the tomato puree is sour. ITs optional. Basil Leaves give aroma and a typical refreshing taste to it. Basil is one of the important ingredient in Mexican dishes.
7. Check pasta if it is cooked completely. It will not have white color in the inside if you brake it. It should not be sticky but easily chewable. I used to season the pastas after cooking. But please avoid that.
8. Mix the gravy with pasta only when ready to serve, as pasta absorbs the water content.
Serving
9. Take a long loaf of bread and cut it to 1/2 inch layers.
10. Garnish with grated cheese and oregano, chili flakes.
11. Put in oven until it turns crispy and the cheese melts. Serve with hot Pastas
Sip some soda based mocktail (mojito recommended) with the duo. Sit by a scenic window or with your loved one to enjoy even more. :)
Although I forgot taking a pic, I am posting a dummy image until i make it again and capture it for posting.
This is not an authentic mexican recipe. It has a touch of indian-ness in it to adjust to my taste.
Seasoning:
2 tsp Cooking oil
1 tsp Chopped Green Chilies
1 tsp Oregano
1 tsp Chili Flakes
1/2 tsp Asafoetida (substitues for garlic like flavor)
Ingredients:
1 cup - shell or any shaped pasta
4 medium sized tomato
1 dried red chili
1 loaf of long bread or non-garlic bread loaf that comes with coriander
4 cubes of processed cheese
1 teaspoon Black Salt
1 tablespoon cream
Fresh basil
1 teaspoon sugar
Water
Iodized Salt to taste
Served with:
Pasta tastes best with Bruschetta. So I have changed the Bruschetta part with cheese non garlic bread.
Here goes my method:
1. On one side of the stove, put a deep boiling pot of water and add salt to it.
I used to add oil also but I have stopped doing that as that makes the pasta not mix with the gravy easily. Ususally pastas are mixed with pasta sauce but I prefer tomato based gravy.
2. As soon as the water starts boiling, put the pasta in. Steer in regular intervals so that it doesn't stick to the bottom.
3. Till the pastas are cooked, on the other side of stove, boil the tomatoes for about 2 mins. They will start to peel off their skin. Put them in cold water and remove the skin.
4. Now grind to a fine paste the following: dry red chili, tomatoes, black salt, cream.
5. Heat pan with oil and add Asafoetida, green chilies, Chili flakes and Oregano. Add in the same sequence. As Oregano will burn faster. Pour the tomato puree. Use little water to mix with the residue in the jar and pour that too, thats fine!
6. Let it cook well for about 6-7 mins on medium heat. Add Fresh basil leaves and sugar. I add sugar as it enhances taste and also because the tomato puree is sour. ITs optional. Basil Leaves give aroma and a typical refreshing taste to it. Basil is one of the important ingredient in Mexican dishes.
7. Check pasta if it is cooked completely. It will not have white color in the inside if you brake it. It should not be sticky but easily chewable. I used to season the pastas after cooking. But please avoid that.
8. Mix the gravy with pasta only when ready to serve, as pasta absorbs the water content.
Serving
9. Take a long loaf of bread and cut it to 1/2 inch layers.
11. Put in oven until it turns crispy and the cheese melts. Serve with hot Pastas
Sip some soda based mocktail (mojito recommended) with the duo. Sit by a scenic window or with your loved one to enjoy even more. :)
Fellow Jainitarian foodie here! Tasty recipe, adding some mayo makes it even more delicious!
ReplyDeleteI love all yr receipes
ReplyDelete