There are many different kinds/shapes of Pastas and they are different from noodles. The prime difference is that Noodles are majorly Rice flour whereas Pastas are made from Wheat Flour. A few Pastas that you would have come across in the stores have particular names too. Here are a few :
Lasagna, thin sheets [There is a wonderful French Cooking with Lasagna] Rotini Pasta, looks like wires wound around a cylinder Fusilli Pasta, cork screw shaped Macaroni Pasta, looks like bend tubes. Spaghetti, long & thin Vermicelli, thicker Spaghetti Farfalle Pasta, butterfly shaped Linguine, long tubes Penne, small tubes
Penne Pasta (Version Indian)
Ingredients :
Pasta - 1 cup / Water - 3 cups
[Portion => 1:3]
Onions / Tomatoes - 1 medium finely chopped
Ginger / Garlic Paste - 1 tsp
Green Chilly- 1 piece finely chopped
Coriander leaves - finey chopped
Chilly powder - quater tsp (or according to your taste / product)
Garam masala - quater tsp
Maida (all purpose flour) - 1 tablespoon flat
Milk - 3 tablespoon
Oil (or Ghee) - 2 tsp
Salt to taste
Preparation :
1/ Boil water and then add the pasta. Cook for 8 minutes. It should become soft but firm and non-sticky. Once cooked, drain the water from the Pasta.
2/ Heat Oil / Ghee and fry onions, then add green chilli followed by ginger-garlic paste. Add tomatoes and dry fry the mixture. If needed low the flame, stir, stir & stir - dont let any of the ingredients to get burnt.
4/ Add the pasta. Mix well. Just saute for couple of minutes making sure everything gets mixed well. Garnish with coriander leaves and then remove from flame.
Note - Optional ingredients : You can add meat (Chicken) or an egg too.
- For egg : Before adding coriander leaves, check if the pan or vessel you are cooking is quite hot. If yes, break an egg and stir well.
- For chicken : Cut the meat into tiny pieces. Fry them seperately in another pan until they are cooked. Add the meat before adding the tomatoes.
The below picture is with an egg scrambled in Penne Pasta.
@mappi - i make simple pastas. since pasta is pretty much carb, i usually add equal quantities of meat/vegetables.
here are three recipes i often cook:
recipe 1: oil + chilli flakes + egg plant sliced - cook until egg plant is done, add sundried tomatoes and cooked pasta
recipe 2: canned tuna in chilli oil + drained canned chickpeas + capsicum. saute and add cooked pasta + two spoons of vinegar
recipe 3: i use macaroni pasta for this. oil + minced lamb/chicken + chilli con carne seasoning + lots of curry leaves + drained canned red kidney beans + tomato + capsicum. saute and add cooked macaroni/elbow pasta
Last edited by mexicomeat; 15th January 2016 at 05:02 PM.
இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்
Kuska - Fried Onions Kuska, not the regular Biriyani Kuska
Make Kuska rice, have it with meat or veg curry (Dry, gravy or deep fried). I will update Veg curry (Dry) when I prepare some, this post holds Mutton Fry.
Masala => Baba Biriyani Masala : you can also prepare Biriyani Masala at home, if you know the ingredients to powder.
Ingredients - Main
Basmati Rice - 1 cup
Onions - 2 medium
Fried Onions - 2 tablespoon
Thick Curd - 3 tablespoon
Green chillies - 2
Ginger-garlic paste - 1 1/2 teaspoon
Coriander & Mint leaves (handfull or more)
Few Cashew nuts (optional)
Saffron - 2 or 3 strands (optional) (if using, dip it in 1 tablespoon of Milk before using)
Salt
Ingredients - Seasoning
Oil - 2 tablespoon
Ghee - 2 tablespoon
Cinnamon Stick - 1 (finger size)
Cardamom - 1 (just break it to expose the seeds)
Cloves – 2
Shah (Black) jeera (Cummin) - 1 teaspoon
Ingredients - Masala
Turmeric powder - 1/4 teaspoon
Chilli Powder - 1/2 teaspoon (add more or less according to your preferance)
Baba Biryani Masala - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Vessel => A normal pan, with a lid.
01/ Wash and soak Basmati rice in water for 30 minutes.
02/ After 30 minutes, drain the water completely and fry the wet rice in a teaspoon of ghee.
03/ Cut onion lengthwise. Wash and finely chop mint and coriander leaves.
04/ For Fried Onions - Cut onion lengthwise, dry it in room temperature for a while and deep fry in oil on medium flame until brown.
(Or get it from a store)
05/ Heat oil, then add ghee. Add the seeds one by one and try hard not to burn them.
06/ Add sliced onion and saute until it turns golden brown. Add salt to speed up the process.
(This part, frying the onions, is what gives the real taste to the Kuska)
07/ Add cashew nuts, slit green chillies and saute for a few more minutes.
08/ Add ginger-garlic paste and saute until the raw flavor mixes.
09/ Add mint and coriander leaves.
10/ Add the Masala powders one by one (no specific order but stir a bit once after adding each powder). Saute well on medium flame until the powders are cooked (well stir for about 5 minutes).
11/ Add curd and cook for another 5 minutes.
12/ Add fried onions and mix well.
13/ Add one and a half cup of water. When water starts boiling, add rice. Mix well and close the pan with the lid.
Very Important :
14/ Once the lid is covered, the cooking time is less than 10 minutes.
- Check regularly by opening the lid. When rice is three fourth done, holes start to appear.
- At this point, add fried onions (from Step 4), coriander leaves, mint leaves, saffron soaked in milk and a teaspoon of ghee.
- Reduce the heat completely to the lowest and cover cook for another 5 minutes.
- Normally the water should have been absorded by this time.
15/ Once cooked, remove from flame. Open the lid, stir slowly but briskly (if you stir hard the rice will break). Close the lid back. Let it rest of 5 minutes. Have it with Onion or Cucumber Raitha with pickles.
Others => Onions, Tomatoes, Corriandre leaves, ginger garlic paste & oil or ghee [I use coconut oil].
1/ Wash meat, add it with Onions & Tomatoes, ginger garlic paste and pressure cook it with water for 20 minutes (or more still the meat is soft)
2/ Heat oil in a pan, add seeds, pour the pressure cooked meat. Add the masala powders and coook until no water is left. Once done, the oil will mount around the corner of the pan. Ofcoarse, add salt.
As mentioned, you can have the Kuska Rice with just a Raitha, or with scrambled eggs or mutton / chicken fry or vegetable fry. Also, the side dish can be gravy too, but I like them dry.
Last edited by mappi; 14th February 2016 at 04:14 PM.
step 1: clean mutton, add turmeric and meat tenderizer and keep aside 30 min.
step 1a: boil some eggs.
step 2: take a very small pan (thalikkara karandi/kadai). add water and 2 kashmiri red chills (for colour) and 1 red chilli (for hotness). boil until chillies are cooked and water evaporated. grind chilli into a red paste.
step 3: cut one onion length wise. crush some ginger and garlic, seeragam and sombu
step 4: take pressure cooker. add nalla ennai. add crushed items and onion from previous step. saute until onion is really brown - brown gives the colour for curry
step 5: add 1 tomato, add 2 table spoons of sakthi masala mutton curry powder (or any mutton masala powder you can get) - sprinkle some water and add the red paste to it.
step 6: saute for a while. add murugai kai and mutton to it. 3 whistles
step 7: open pressure cooker and cook futher. let the water evaporate
step 8: when desired consistency is about to be reached, add boiled eggs so that they get the masala coating
step 9: switch off flame. add chopped coriander and crushed pepper
step 10: hit the thanks and/or like button
இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்
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