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Butterfly escapade in the vegetable garden


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.
Note: I have used mold for getting triangular shape. It can be prepared by hand, without mold.


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