As the pampered youngest sibling of three sisters, hardly was I ever allowed to set foot inside the kitchen. I learnt cooking only after my sisters left home for higher studies.
However, this limited learning was soon forgotten as I went through the various phases of my life - college, higher studies and then a corporate job till I got married to my high school love.
I realised that my long forgotten limited prowess was nothing compared to the cooking skills of my hubby. Cooking is his passion and a means of relaxation. No wonder his dishes always turned out to be our Sunday highlights.
However, watching him working in sync with all the processes and ingredients and turning them to mouth watering delicacies, my fascination to learn cooking started. Of course like all learning, hit and miss, trial and error happened to me too.
But I have covered quite a distance from my juniors' comments of “Please Mom, we know your concept of Poha breakfast will turn to Dahi Chiwda, and promise of a Chinese breakfast to Dal puri”, to “finger licking delight”.
So today, allow me to share the recipes hoping that it will turn out helpful to many wannabe amateur home cooks who are thriving because of your appreciation for their cooking.
Although like many, I too cheat and have learnt, tried and mastered a few easy to cook breakfast/brunch recipes and they've turned out to be family favourites. My 'desi' style pasta is filling, nutritious with lots of veggies and loaded with deliciousness. It is also a great dish to add those vegetables for your fussy eaters. Here is how you make it.
Masala pasta (Indian Style)
Cook time: 20mins
Prep time: 10mins
1.5 cup of Fusili pasta (my kids love them because of its corkscrew shape)
1 small chopped onion
¼ cup chopped capsicum
¼ cup chopped carrot
¼ cup chopped green onion
1 fresh green chilli finely chopped
1 chopped tomato
2 tablespoons boiled American sweet corns
½ cup coriander leaves finely chopped
1 tsp tomato sauce
½ tablespoon grated ginger
½ tablespoon grated garlic
¼ tsp Italian seasoning
¼ red chilli flakes
1 tsp red chilli powder (optional)
Salt to taste
¼ teaspoon turmeric powder
¼ teaspoon garam masala
Vegetable oil for cooking
Boil 3 cups of water in a large pan, add salt. Add the pasta and one tablespoon oil, allow it to boil for 10 minutes. Once cooked, drain the pasta and cool it under running tap water and set aside for the water to drain completely.
Heat oil in a frying Pan and the grated ginger, garlic and the chopped onion and chilli. Saute the onion until golden brown. Add the chopped tomato, saute till the raw smell of onion, ginger, garlic and tomato disappears. Add the turmeric powder, salt, garam masala, red chilli powder and tomato sauce.
Add the vegetables i.e. capsicum, green onion, carrot and the boiled sweet corns. Keep stirring for 3-4 minutes. After that add the boiled pasta and stir and mix well. Add the Italian seasoning and mix well. Remove from the heat.
Season with chopped coriander and red chilli flakes.