This is a tasty fusion of chinese and italian flavors. Try it out and I am sure you will love the combination.
Ingredients:
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
Method:
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.
Tip:
You can top up the dish with cheese if you like.