Monday, November 15, 2010

Stir-fry Vegetables with Pasta

This is a tasty fusion of chinese and italian flavors. Try it out and I am sure you will love the combination.


For stir fry
  • 1 cup diced vegetables ( carrots, capsicum, zucchini, babycorn )
  • 100gm paneer (cottage-cheese), cubed
  • 1tbsp olive oil
  • salt and pepper to taste
  • 1/2 cup pasta, cooked according to packet instructions. (I used tri-colored pasta to make the dish colorful )
For sauce
  • 2 tbsp olive oil
  • 2 pods of garlic, crushed
  • 1 small onion, finely chopped
  • 1 cup tomato pulp/puree
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp paprika (chili flakes)
  • 1/2 tsp oregano
  • 2 tsp tomato ketchup
  • 5-6 drops of tabasco sauce
  • 3 tsp cornflour, diluted in lukewarm water

For stir-fry
  • Heat oil in a flat bottom pan. Put all the vegetables and paneer.
  • Add salt and pepper and mix well.
  • Cook on a high flame and keep stirring often. Cook till the vegetables turn crispy.
  • Set aside.
For sauce
  • Heat oil in a pan. Put onions and garlic.
  • When the onions turn light brown, add tomato pulp/puree, salt, red chilli powder, paprika, and oregano. Mix well.
  • Now add tomato ketchup and tabasco sauce.
  • Cook till the oil separates.
  • Now add the diluted corn flour.
  • Keep stirring and cook till you achieve sauce-like consistency. Check your seasoning and adjust according to your taste.
Mix the vegetables, pasta and the sauce. Ready to serve.

Serving Suggestions:
Serve with garlic bread.

You can top up the dish with cheese if you like.

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