how to make a pasta dish in indian style?

Pasta Indian Style (or Spicy Pasta)

Addicted to Indian food, I needed to do something to make my repetitive bland pasta meals more interesting. Here is what I found to be acceptably spicy and fast to cook, at least as fast as the bland version. Except spaghetti and sauce, all items in the ingredients list are optional - they are basically "add-on"s. And, so you can adjust the level of spiciness according to your taste.

Ingredients: Spaghetti, Pasta Sauce (Prefer RAGU traditional/ mushroom/ garlic, onion – avoid pepper –Jalapeno- flavor), Alfredo (Classico Alfredo is good), Mushrooms (Brown ones are preferable over white ones), Indian curry powder, Garam Masala, cumin seeds, garlic, onion, black salt, regular white salt and vegetable oil.

This will make pasta for two-three people:

Half packet of spaghetti – 8oz

¾ bottle Ragu (small) – 10 oz

3-4 table-spoons Alfredo

10-15 medium sized brown mushrooms

1/3 teaspoonful of curry powder

1/8 teaspoon of gram masaala, that is just a hint of it, for too much will result in a strong garam masaala taste…)

1-2 (medium sized) cloves of garlic

½ - 1 medium sized onion

½ teaspoonful of white salt

½-1 tablespoonful of oil

1/8 teaspoonful of red chili powder - if you like

1/8 teaspoonful of black salt

about 15-20 grains of cumin seeds

Method: You should be preparing Pasta and the sauce simultaneously.

Pasta:

Put water in a pan for heating. Add (regular) salt, and sliced mushrooms to it in the beginning itself (the idea is to flavor the water…). Once the water comes to a boil, add pasta, and cook just until tender.

Sauce:

Heat oil in a fry-pan with cumin seeds in it (be careful as to not burn the seeds!). Once the seeds get brownish, add finely chopped garlic, and chopped onions and fry until brown. (put garlic a little bit earlier than onions). Add curry powder, garam masaala, black salt, and chili powder (if you like), and stir for about 2 minutes at low heat. Now add the pasta sauce, and the alfredo, and keep stirring occasionally, at very low heat until the sauce is cooked well (a lot of bubbles, and the sauce will look lighter in color).

And finally, of course, mix the cooked pasta and sauce. I would like to get your feedback.

Cooking Pasta Indian Style

Indian style Pasta

1) Pasta - 400 gms

2) onions - 2

3) tomatoes - 4

4) green chillies - 3

5) ginger & garlic paste - 2 tsp

6) tomato sauce - 5 tsp

7) coriander leaves

8) Lemon juice - 2tsp

9) olive oil - 100 gms

10) Jeera

11) shredded cheese - 50 gms

12) chilli powder & salt to taste

Preparation

The sauce :

Heat some olive oil in a pan, Add the jeera, green chillies, onions fry them well

Then add the tomatoes to it, then after the tomatoes fry then add the chilli powder, salt and the tomato sauce.

Then Finally close the flame and add the lemon, coriander leaves and the shredded cheese

The pasta :

Take a large vessel full of water, add the pasta to it.

Let it cook well for about 20 minutes.

Then fish the pasta out of the water and add it to the sauce.

Tip : Do not drain the boiled pasta, fishing out makes the pasta not from being sticky to one another. Olive oil and cheese brings a lot of flavor.

I have prepared it and it tasted really yummy.

Get all chinese vegetables french beans, mushrooms, onion, capsicums(All colours), garlic and ginger.

Chop them and fry all the vegetables after that grind tomato and put that in the pan together with that vegetables and then add the half boiled pasta. Wait for 5 minutes and then add butter and ready to eat.

Make sure you fry curry powder in the olive oil first, add garlic & onions... throw in mushrooms to brown. After abt 5-7 min... throw in cooked pasta, finish with goat or feta cheese.

Garnish with parsley, Serve!

ENJOY!

indian pasta is easy to make take spaghetti boil whit water Little oil keep it separately . take oil in a pan and some garlic fry it add some onion than add tomato pure and littl chill poder add spaghetti toss it finsh whit coriyander leaves

Chicken Biryani INGREDIENTS 4 tablespoons vegetable oil 4 small potatoes, peeled and halved 2 large onions, finely chopped 2 cloves garlic, minced 1 tablespoon minced fresh ginger root 1/2 teaspoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon salt 2 medium tomatoes, peeled and chopped 2 tablespoons plain yogurt 2 tablespoons chopped fresh mint leaves 1/2 teaspoon ground cardamom 1 (2 inch) piece cinnamon stick 3 pounds boneless, skinless chicken pieces cut into chunks 2 1/2 tablespoons vegetable oil 1 large onion, diced 1 pinch powdered saffron 5 pods cardamom 3 whole cloves 1 (1 inch) piece cinnamon stick 1/2 teaspoon ground ginger 1 pound basmati rice 4 cups chicken stock 1 1/2 teaspoons salt DIRECTIONS In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy. Wash rice well and drain in colander for at least 30 minutes. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

FOR PASTA

CABBAGE, MUSHROOM,CARROTS, ONION, TOMATO,CHILLIES CURRY LEAVES, CORIANDERLEAVES

BOIL PASTA AND KEEP ASIDE

SHRED CABBAGE, CARROTS, ONION AND ALSO CAPSICUM

CUT MUSHROOMS.

IN A KADAI PUT SOME RAI AND URAD DALWHEN THEY SPLUTTER ADD CHOPPED GREEN CHILLIES AND ALSO CURRY LEAVES THEN ADD THE VEGETABLES TOSS NICELYTILL DONE THEN ADD SALT AND TOSS NICELY THEN ADD THE BOILED PASTA AND MIX NICELY ADN GARNISH WITH CORIANDER AND SERVE HOT

cheese pasta tomatoes curry red peppars paprika

thanx......coz of u nw I hv also learned 2 make pasta in indian style.haha.....