Corn and Capsicum Pasta-Indian Ishtyle

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  • 8/13/2019 Corn and Capsicum Pasta-Indian Ishtyle

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    22-01-2014CORN AND CAPSICUM PASTA-INDIAN ISHTYLE

    I have a deadline coming up for submitting my entry for the 4th Passions contest organisedby Mills and Boon India (25-01- 2014) and the fact that Ive already overshot my personaldeadline by two days has inspired me to experiment in the kitchen. The fact that the cable isnot working also helped shove me into the forbidden territory that is my kitchen.

    Procrastination is my middle name and Im telling myself putting down the recipe when itsfresh will warm up my writer muscle to complete the 2200 words left to complete myentrys first draft at a record time.

    Chopping time at my speed 15 minutes; Cooking time 15 minutes;

    The recipe will serve 2 people; Tastes great served with toasted garlic bread and a cool drink (I opted for Orange

    Tang!!!)If you can multi task this meal will take you only 15 minutes to prepare but since I cantmulti-task it took me half an hour, not that I was trying to save time.The longer it took the less time I had to spend.

    INGREDIENTS:

    2 cups macaroni pasta1 corn cob1 capsicum1 medium sized onion1 medium sized tomato1 cheese cubeButter to cook (approx 10 g or 4 pats or less)75 ml milk1 pizza shop packet of chilli flakes 1 pizza shop packet of oregano 1 teaspoon Salt crystals

    A pinch of PepperA pinch of sugarA dash of Soya Sauce

    METHOD: Pressure cook the corn cob in 400 ml salted water for one whistle. Use a knife to

    shell the cob. Set aside the cup of corn (as you can infer from my terminology, I

    dont read recipe books nor do I cook much). Boil 300 ml salted water. Add half a pat of butter to the bubbling water and add the

    2 cups of pasta and stir on a simmering flame for three minutes to get al-dente

    cooked pasta. Strain and set aside.

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    Chop the onion, capsicum, cheese cube (you can grate the cheese if you prefer...I just couldnt find the grater!) and tomato roughly.

    In a saucepan add the chopped tomato, salt crystals, a pinch of pepper and sugar,the chilli flakes and a nice pat of butter and cook on a simmering flame. Once thetomato fives out it moisture (about a minute later), add the chopped onion and halfthe chopped cheese and half the oregano packet, add the milk, stir well for aboutthree minutes so that you get a nice rough chutney/sauce.

    To the tomato and onion chutney add the capsicum and corn and cook for anothertwo minutes.

    Now add the pasta cooked to an al-dente consistency to the chutney, also add therest of the cheese and oregano. Now stir gently so the chutney coats the pastaevenly and all the ingredients cook evenly on the low flame.

    Add the dash of soya sauce, if you like the Chinese taste, I do so I add it in the end ancook for another two minutes.

    The Corn and Capsicum Pasta-Indian Ishtyle is ready to serve. Plate it and serve withgarlic bread and a cool drink.

    A nice chocolate banana cake served with chocolate ganache topping makes a gooddesert.

    Let me know how this recipe turns out for you. And Ill return to completing my Passionsentry. Wish me luck. I wish you luck too, even though I enjoyed the pasta...I hope it turns

    out well for you.