Sakhar Bhat is a Sweetened Rice Pulao an Indian Delicacy cooked on festive occasions. Delicious, easy and simple to make with the versatile ingredient rice.
Pav Bhaji flavoured Curried Pasta is the twist to the Pasta lunch we had today.
We all love pasta in any form from Lasagne, pesto flavoured, arrabbiata to white sauce Pasta. Hubby prefers the white sauce mostly, girls are not too happy about it and so on and so forth.
But with health issues that keep on catching up with Hubby and me, I wanted to make something less cheesy and not out of the bottle. I know I am guilty of picking up sauces from the supermarket when I know I can make a perfectly good sauce at home. Lazy me, and we are paying the price for that.
Here are some delicious homemade sauces for you to go with pasta
- Fresh Pistou, a Pesto with a Difference
- Pesto Rosso for Pasta
- Marinara Sauce for Pasta
- Arrabbiata Sauce for Pasta
- Cauliflower and Peas in Cheese Sauce
- Mushroom in Creamy Herb Sauce
- Spanish Romesco Sauce
This Monday for FoodieMondayBloghop I have suggested that we make something for Raksha Bandhan that is fast approaching. The idea is #208 Meethe Bandhan make anything sweet or savoury for your brother.
Then this Pav Bhaji Flavoured Curried Pasta is a great addition to Bakri Eid being celebrated today.
I did make this Pav Bhaji flavoured Curried Pasta the image of which I saw in my Pinterest feed in passing cannot say my idea is original but then the gravy is definitely mine.
Reactions were “Indian style pasta??? Why? Make a regular one.” The Kiddo was like mamma I am not hungry make little. Then when my gravy/ curry was ready she was back “Ahh! Smells good”.
My father-in-law, I served just the curry minus the mushrooms the rest of us enjoyed pasta. Missed my elder daughter Apeksha and she is sure complaining that I cook interesting stuff only after she leaves.
So let us today dive into the Pav Bhaji flavoured Curried Pasta recipe.
I have used the Fusilli or Rotini —spirals (the girls called them such as kids and it is stuck) in my head you can use penne, elbow ones too, any pasta that will hold the gravy in its cracks and grooves. But then this is my choice, try spaghetti it will taste great too.
Pav Bhaji flavoured Curried Pasta
- Spoons and Ladles
- ½ packet pasta
- 8 cups water
- 2 tablespoon olive oil
- 2 tablespoon oil I used rice bran
- 9 garlic cloves minced
- 3 onions chopped fine
- 3 tomatoes chopped fine
- 300 grams mushrooms chopped
- ¼ cup French beans chopped
- 2 cauliflower florets chopped
- 2 teaspoon pav bhaji masala
- ½ teaspoon red chilli powder
- Salt to taste
- ¼ coloured capsicum diced
- In a pan bring 8 cups of water to boil. Season with salt and 2 tablespoon olive oil.
- Once the water comes to a boil add the pasta and cook al dente.
- Drain the pasta but reserve the water, run cold water through the pasta and set aside. Use a little oil if the pasta sticks.
- In the reserved water add the veggies, and mushrooms. Set aside.
- In a kadhai/wok heat the oil and add the minced garlic.
- Once the garlic is brown add the onions and sauté golden brown.
- Add the tomato and sauté till the tomatoes are mushy. You will need to cook covered and use a little water (used the reserved water) if the mixture sticks to the bottom. This is called deglazing the pan.
- Your veggies must be soft by now. Drain them out and set aside. I do not throw out this water but use it to make stock.
- Once the tomatoes are nice and mushy add the pav bhaji masala and salt.
- Stir well and cook till you get a delicious aroma.
- Add the veggies and mix well. Add salt and red chilli powder if using.
- You can add the capsicum if you wish but since we do not like them cooked I did not.
- Mix well.
- You can either add the pasta to this gravy but else like me you can serve them separate and customise them to individual liking.
- I have used beans, cauliflower and mushrooms. You can also use corn, broccoli cabbage.
- In case you cook non-vegetarian food you can also use boiled and shredded chicken, prawns.
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
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