Pasta recipes

  Ingredients

  Pasta – 1 cup (elbows pasta)

  Water – 3 cups
Chopped capsicum – ¼ cup (Finely chopped )

  Tomatoes puree- ¼ cup

  Ginger-garlic paste – 1 tsp

  chilly flakes – 1/2 tsp

  oregano – 1/2 tsp

  Mozzarella cheese- 1 tbsp

  Cumin pd- 1/2 tsp

  Chilly powder/ hot sauce – 1 tsp

  Garam masala – ¼ tsp

  Tomato ketchup – 1 tsp

  Oil- 2 tsp

  Salt to taste

  Coriander leaves ( chopped)- for garnishing

  12-15 cubes of Paneer

  3 tbsp Thick/Hung Curd

  1/4 teaspoon ground cardamom

  1 tsp Turmeric powder

  1 tsp Garam masala powder

  1/2 tsp Dried kasturi methi leaves (optional)

  1 tsp Lemon juice

  Salt to taste

  1 tsp Oil

  For the Marination :

• Take your thick yogurt and transfer it to a muslin cloth, keep aside for 20 minutes, so all the water is removed from it. Mix the curd with masala powders, kasoori methi, lemon juice and salt. Then add paneer to the yogurt mix and marinate for an hour.

  How To Proceed

• In a deep pan heat water and bring it to a boil.
• Add pasta, salt and let cook for 8 minutes or as directed in the packet , until it is fully cooked (soft but firm).
•  Drain the water.. drizzle some olive oil and mix them so that pasta (macroni) don’t stick with each other and keep aside.

•  In a pan heat a some oil and shallow fry the marinated paneer till the outer layer is golden brown . Fry them and keep them on a tissue paper so that excess oil gets drained off.

•  In a separate pan heat oil.Saute the capsicum till its half cooked (don’t over cook the capsicum).
• Next add the ginger garlic paste, tomato puree, chilli flakes, chilly powder/chilly sauce, salt,ga and oregano to it . saute till  the mixture is cooked.

•  Then add the fried paneer and cooked pasta and mix well..

• Toss everything together and sprinkle some grated cheese , garnish with coriander leaves.