That was a relaxing evening, I just peeped out of my balcony and was happy to see many butterflies flying from one flower to another in the garden. While I was just immersed in the beauty of nature, the doorbell rang "ting tong.. ".... I opened the door, and got a courier delivered Ha!! that was what I was waiting for.. it was from Del Monte for the contest I registered.. Could not resist my urge to open the parcel. What a coincidence!! Small fantastic Del Monte Farfalle Pasta with butterfly shape was inside the parcel.. Farfalle means Butterflies in Italian. With all the freshness that I was enjoying outside, I just decided to bring in the distinctive colour from the Mother Nature to the new dish which I am going to prepare. That smacked my mind to come up with a small Farfalle pasta in the colorful garden of vegetables wrapped in the nature.. Nice idea came to my mind.. when the nature just blends its way to give us a refreshing colours to fulfill our mind.. why can't we blend eastern and western cuisine together to fulfill our stomach :) .. Yes !! and that gave birth to the new lovely dish pastamosa.
Del Monte https://www.facebook.com/DelMonteIndia #ItalianEscapades
Preparation Time:
30 min.
Cooking Time:
1 hour
Serves:
6 servings
Pasta
Ingredients
Del Monte Farfalle Pasta
1 cup
Garlic, chopped
2 tbsp
Grated cheese (for creaminess)
1 tbsp
Milk (for creaminess)
2 tbsp
Corn flour (to thicken)
2 tsp
Black pepper, roasted & crushed
1 tsp
Butter (for richness)
1 tbsp
Capsicum ( multi colour, for appearance) , chopped
1/2 cup
Carrot, chopped
1/4 cup
Pasta seasoning
2 tsp
Jeera (cumin seed), roasted & ground (for digestion)
1 tsp
Salt
To taste
Oil (for cooking)
1 1/2 tbsp
Method
Prepare White Sauce
- Mix corn flour, roasted crushed pepper with cooled boiled milk - keep aside
- Melt the butter in a small Kadai (copper bottom pot)
- Fry garlic in the melted butter till garlic turns little brown
- Add corn flour mixture to the above garlic fry and stir for a min
- Add grated cheese and stir to get thickness
Cook Pasta
- Boil water in large pan with 1 teaspoon of salt and 1 teaspoon of oil
- Add the pasta to the boiling water
- Cook for 13-15 min. or till pasta is tender, stir occasionally and gently
- Drain the water immediately
- Add 1/2 tsp of oil to pasta and keep aside
Stuffing
- Heat 1 tablespoon of oil in the large copper bottom pan
- Add 1 teaspoon of Jeera
- Once splutter, add the capsicum to it sauté for 2 min. in high flame
- Add carrot and sauté for 2 min
- Add 2 teaspoon of Pasta Seasoning
- Add the prepared White Sauce and mix well
- Add salt to taste
- Add cooked Pasta to the above and mix well
Pastamosa
Ingredients
Maida (plain flour)
1 1/2 cup
Ajwain (carom seeds)
2 tsp
Ghee, melted
1 tbsp
Salt
To taste
Oil (for deep-frying)
Method
For the dough
- Mix Maida, Ajwain, salt, melted ghee in a bowl and add enough water knead well to get stiff dough
- Cover the dough and keep it aside for 15-20 min
Making Pastamosa
- Knead the dough well again till it is soft and elastic
- Divide and make a ball of equal portions.
- Roll the dough into oval shape.
- Take samosa mold and apply oil inside.
- Place the rolled portion above the mold.
- Fill the portion with Cooked Pasta filling.
- Mix Maida with little water to make a paste.
- Apply this paste on the edges to seal it.
- Remove the excess dough
- De-mold and keep it aside
- Repeat the same for remaining portions
- Heat the oil in copper bottom vessel
- Deep-fry the Pastamosa on a medium flame to ensure even cooking
- Fry till it turn golden brown.
Chole
Ingredients
Kabuli channa (white chick peas), soaked over night
1/2 cup
Jeera (cumin seed)
1 tsp
Onion, chopped
1/4 cup
Tomato, chopped
1/4 cup
Red chilli powder
1 tsp
Garam masala
1/2 tsp
Kasuri methi (dried fenugreek leaves)
1/4 tsp
Salt
To taste
Oil (for cooking)
2 tbsp
Method
- Combine soaked kabuli channa with salt and enough water in the pressure cooker.
- Pressure cook for 4 whistles and wait for steam to escape before opening the lid
- Drain the water and keep the kabuli channa aside
- Heat the oil in copper bottom vessel.
- Add Jeera.
- Once spluter, add onion and fry till translucent.
- Add tomatoes and sauté on a medium flame for 2-3 min.
- Add chilli powder, garam masala and sauté on a medium flame for a min.
- Add the cooked kabuli channa, water, salt and mix it well.
- Garnish with Kasuri methi
Green Chutney
Ingredients
Mint Leaves
1 cup
Coconut, grated
1/4 cup
Onion
1 small size
Green Chillies
2 pieces
Garlic
2-3 pods
Lemon Juice
1 tbsp
Salt
To taste
Method
- Rinse the mint leaves thoroughly in water.
- Add grated coconut, onion, green chillies, garlic and mint leaves in mixer.
- Grind the above.
- Add salt to taste.
- Add lemon juice to it.
Sweet Chutney
Ingredients
Dates, seedless
1/2 cup
Tamarind
1/4 cup
Jaggery
1/2 cup
Jeera (cumin seed), roasted & grounded
1/2 tsp
Red chilli powder
1/4 tsp
Method
- Soak tamarind and dates for 15 min. in 1 1/2 cup of water.
- Add jaggery to the above and cook for 5 min.
- Add the above cooked to mixer and grind.
- Add Jeera, red chilli powder and mix well.
Plating
- Take the plate and spread the Chole evenly
- Spread the green and sweet chutney
- Place the Pastamosa over the Chole
- Decorate the boiled Pasta around the plate
- Garnish with Mint leaves
