Veg Pasta (Indo Italian style - No garam masala)

   After a gap of two years I am back to blogging my recipes. With so many expert vloggers and bloggers, sometimes I wonder if there is a need to maintain this blog at all. But yes I need to. Because not always I follow the recipe shared on a youtube/blog ditto. I always end up adding my own variation to it. And this is what I would like to capture and make a note of, esp when it turns out good and my people at home like it. 

     This customization is what inspires me to continue to blog it. And today I am sharing my recipe of Veg Pasta (Indo Italian Style).

Ingredients:

Veg base for pasta:

• One small onion thinly sliced
•  Two to three tomato thinly diced
•  Two to three garlic pods finely crushed
• salt to taste
• 1 green chilli finely chopped
•  Refined oil / Olive oil  - two to three spoons
•  Capsicum - 1 big thinly diced
•   Black pepper powder - 0.5 spoon

White Sauce for Pasta

•  1 cup boiled and cooled milk
•  1 spoon of Maida / all purpose flour
•  pinch of salt
•  Mixed herbs / Oregano powder

 Choice of Pasta:

•  Pasta ( Penne/falafel/mixed) - 1 cup 

Way to go:

    There are three things we need to keep ready, as listed in the ingredients. Lets dive down one by one. You can do this parallel if you have multi burner stove.


Veg base for pasta:

•   Heat two spoons oil or refined oil in a kadai.
•   Once oil is hot enough, add the crushed garlic and saute it gently in low heat.   And add the green chilly and saute it. Take care not to burn these spices and they would not require much time. 
•  Now add the chopped onions and turn the heat to medium. Saute them well until they turn pink/translucent. 
•  Now add the capsicum diced and cook them for a minute.
•  Once capsicums are cooked, add the chopped tomatoes. And add half a spoon of salt or as per taste. Cook the mixture in medium heat, frequently tossing the content on the kadai. We should cook it until tomatoes turn mushy and melt away into fine gravy. 
• At this stage you can also add quarter spoon of black pepper powder and mix it up.
• Your basic veg base for pasta is ready.
• Along with capsicum, you can add chopped carrots, baby corns etc as per your taste and choice. However I skip it, as my kid is picky about these veggies.

 
White Sauce for Pasta

• Heat one to two cups of milk in small kadai. Bring it to boil.
• Lower the heat and add a spoon of maida, and stir it well to avoid lumps
• And now keep stirring this in low heat and you will see the mixture thickening to a white sauce. 
• Once it thickens enough, then add a pinch of salt. 
• And also add a spoonful of Oregano/mixed herb powder to this, cook it for few seconds.
• Turn off the heat and your white pasta is ready.

 

 Choice of Pasta: 

•  Immerse the pasta in kadai full of water, and steam cook it. In this process you can also add pinch of salt, so the flavor sinks into pasta as it gets cooked. 
• Give it a toss now and then, to ensure they dont stick to the bottom. 
• Have a check and test if they have been cooked enough, by pulling any one pasta and try breaking them with a pinch. It should be soft enough to break with a pinch. 
• Turn off the heat and drain the water off.
• If your Veg pasta base and white sauce are not yet ready, then immerse the cooked pasta in cold water, so they dont stick to each other. Of course you have to drain this water off, before adding them to the rest of the stuff. 

  Now with all the above three ready, one last step is to mix them up all. Add the white sauce to veg mix base, and then add the cooked pasta (drain off all water). Mix them all well. Check them for taste, salt, mixed herbs flavor. Ensure pasta is hot when served. 

 

You are done !!! Kids would enjoy this Veg Pasta - Indo Italian style with no garam masala.