Hello everybody, It has been a long time that i wrote a recipe. Well my passion for blogging has not gone, but i just hit a roadblock in terms of writing at my blog, may be because i am writing a lot for my work related contents and i am just off here...i had been taking pictures...a lot of pictures...and i almost forget the recipe. So today i prepared this pasta for brunch....it was actually for breakfast...but the rain in Kochi is making everyone hungry i suppose, kids were around saying the word hungry..oops....i have not heard them say it before and i felt ... i better give them something...at least i can keep them away from my kitchen. So the breakfast was stretched to brunch and i think i cant escape without cooking a lunch too...
I have mentioned in the name of this recipe that it is Indian style. It means, i am not going to add cheese and i am adding milk instead of cream. However in terms of the herbs, i have added fresh basil and rosemary. These are now available in the newly opened Lulu Mall at their hypermarket. However the basil is from my balcony garden. If you cant find fresh rosemary, use dried rosemary. You can find it among dried herbs in supermarket. Two brands which i have used and which i have stocked at home are the ones from Keya and the organic product from Fab India. In Kochi, all these mediterranean herbs are found in a dried format in a shop called Bakers which is adjacent to Padam Cinema Theatre on M.G.Road. The dried ones are also strong enough to impart a nice flavour to the sauce.
Though i cook a lot of Italian, i have written only a few of them in my blog. So i have decided to post a few more since types of pasta are now available in supermarkets in all parts of the city. Bambino has now come out with Penne pasta, Ribbon pasta, Spaghetti in addition to Macroni and Vermicelli which has already been in the market. Ok then ...so these are the brands and shops from where you can buy all the ingredients. If you want to know how to grow basil in tropical climate, do let me know. This is the basil in my balcony garden.
One 200 gm packet Ribbon Pasta
ingredients for the sauce
One pack Button Mushroom, thinly sliced - Check out below how to clean mushrooms
2 tablespoon vegetable oil (you can add a teaspoon of butter also if you wish)
2 medium onion, sliced
5 cloves of garlic, finely chopped or minced.
1 1/2 to 2 tsp pepper powder
8 cherry tomato or 1 tomato cut into 8 (i have used the latter)
150 ml milk
salt to taste
6-8 basil leaves
a tiny sprig of rosemary (optional)
The sauce and the pasta has to be cooked simultaneously to ensure the continuity of the cooking of pasta.
I Cook pasta as directed in the packet. But cook only 3/4th of the time, because the rest 1/4th time, the pasta has to cook in the sauce to get that nice consistency and flavour.
II In a wide pan, heat oil and add the onion and garlic. Stir it in low heat till translucent. Add the thinly mushrooms and continue sauteing in low heat. Add 1 1/2 tsp pepper. By this time, the pasta would have completed 3/4th of its cooking time. Drain water from pasta and add it to the sauce (reserve a little bit of the liquid). Gently toss the pan or gently stir it with the sauce. Let it cook for 2 minute. Add salt. Now add the tomato, basil, rosemary and milk and continue to cook in low flame until the sauce is thick. If there is no adequate sauce to cook the pasta add the liquid which has been reserved. Check the consistency and tasty and also if pasta is cooked to soft but not too soft texture and turn off heat. Serve immediately.
How to clean mushrooms
Sprinkle vinegar on the mushroom and sprinkly maida / flour over it. Ensure the mushroom is fully covered with this mix. Let it so for 10 - 15 minutes. Gently rub the top of the mushroom and peel the skin. Start peeling from the bottom of the umbrella. I did not use the stem, because it was hard.
Hope you enjoyed the recipe and all the details...
The recipe goes to My Bowl of Pasta hosted by Jagruti