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| Del Monte-Delight |
This is a part and parcel ofDel Monte's Italian Escapade Blogging contest. We the bloggers have to cook a delicious pasta dish with a unique Twist and write an equally yummy blog-post to match the Pasta's taste.
Misal is a popular Mumbai street food comprising Usal ( sprouts curry ) topped with slices of onions, tomatoes, lemon juice, coriander leaves, Pomegranate seeds (optional).
Misal literally means mixture in Marathi. This popular Maharastrian dish has just been declared ' Tastiest Vegetarian' dish in the world by the Foodie Hub Global Awards in London.
Naturally , Misal was on my mind, when I read about the Twist in the pasta contest. I wished for sort of fusion, or best of both, or East meets West kind of twist to myDel Monte recipe.
Let me confess at the very beginning, I am not the Chef ! But, hey ... ABCD ... Any Body Can Dish ... out the Pasta with practice and patience. In this case Prize-winning pasta, through Del Monte's Gourmet pasta.
The main ingredient of Misal is usually Moth beans sprouts, but my cousin-cum-friend Dr. Sandhya Kadam suggested to use mixed sprouts as a Healthy-twist.
Preparation Time: 20 minutes, Cooking Time: 40 Minutes, Serves: 4 persons
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| Interesting Ingredients |
Ingredients (measuring bowl used, 1 bowl = 200 ml)
for the usal (sprouts curry):
1 cup mix beans sprouts (moth=matki, green gram=moong , black eyed beans =chavli , lentil=masoor sprouts),
1 cup mix beans sprouts (moth=matki, green gram=moong , black eyed beans =chavli , lentil=masoor sprouts),
1 big onion, finely chopped,
2 green chilies (hari mirch), fine paste of 8 garlic (lasoon) cloves + 1 inch ginger (adrak)
1 tsp. mustard seeds (rai / mohri)
1 tsp. cumin seeds (jeera)
10 curry leaves (kadi patta)
1 tbsp. garam masala/ kala masala
½ tsp. turmeric powder (haldi)
½ tsp. red chili powder (lal mirch powder)
1 tsp. coriander powder (dhania powder)
1 tsp. cumin powder (jeera powder)
2 tsp seedless tamarind (imlee)soaked in ½ cup water
1 cup water
3 tbsp. oil
salt as required.
for the garnishing:
1 cup finely chopped onion
1 cup finely chopped tomatoes or 1 cup tomato sauce
1 lemon, diced
1 cup coriander leaves (dhania patta)
1 cup finely chopped onion
1 cup finely chopped tomatoes or 1 cup tomato sauce
1 lemon, diced
1 cup coriander leaves (dhania patta)
INSTRUCTIONS :
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| Cooking up a storm |
Rinse the mix bean sprouts in running water.
Drain and then add the sprouts, ¼ tsp turmeric powder, salt in a stainless steel pot.
The water should be covering the mix sprouts about 1 inch above.
Cook for 15 minutes.
Heat oil in another pan.Crackle the mustard seeds first.
Then add the cumin seeds and saute for some seconds till the cumin seeds become golden.
Add the chopped onions and saute till translucent.
Add the curry leaves, ginger-garlic paste and green chilies.
Stir and saute till the raw aroma of ginger-garlic goes away.
Add the remaining ¼ tsp turmeric powder, coriander powder, cumin powder, red chili powder and garam masala.
Stir and then add the tamarind pulp.
Saute till the raw aroma of the tamarind goes away.
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| Umm ....Usal |
Drain the cooked mix sprouts and add them to the tamarind pulp.
Stir and add 1 cup water or more water if required.
Simmer theusal for 10 minutes on a low flame with occasional stirrings.
You may add sugar for taste.
You may add sugar for taste.
Garnish with coriander leaves and sliced tomatoes.
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| Spirit Of Freedom |
So here's, what I have noted about Pasta in general and Chifferi Rigati in particular from Google for you my dear readers : Italy is a most sought after destination for foodies with the World's best loved cuisines such as Lasagna, Pizza, Pasta etc. Pasta is an integral part of Italy's food history. Wherever Italians immigrated, they have brought their pasta along. There are more than 300 different shapes and varieties of dried pasta in Italy with their unique story to tell. The shapes evolved alongside local ingredient, giving them an affinity with particular foods. To eat authentically, you need to match your pasta to the right sauce.
Chifferi (smooth) Rigati (ridged), are industrially made pasta in the shape of kipferl, the Austrian biscuits. As fresh pasta used to be made by bakers (there are still some shops that perform both functions), it is likely that this form drew inspiration from Italian mezzelune (half-moon biscuits), themselves an adaptation of kipferl.
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| Boiled Beauty ... Chifferi Rigati |
Ingredients:
1. Del Monte Chifferi Rigati pasta– 1 cup
2. Del Monte Extra virgin olive oil – 2 tbsp
3. Red Bell Pepper – ½ cup , Yellow Bell Pepper ½ cup
4. Salt and Crushed pepper – To taste
5. Grated Cheese – ½ cup
Instructions:
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| Pasta... Pretty Please! |
2. Cook the Del Monte chifferi Rigati pasta in 2 liters of salted boiling water for 10 minutes, stirring occasionally and drain well.
3. Mix the cooked Chifferi Rigati with all the vegetables. Season well with salt and crushed pepper.
4. Finally mix (Misal)the Chifferi Rigati pasta with the Usal. Garnish with grated cheese and Pomegranate seeds.
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| Pasta Misal ... On your table ... Ready to gobble |
My dear readers , your very own Del Monte Misal Pasta is served ...
steaming hot to be savored !
Join us for the Del Monte feast... with our special guest ...
who is ready to write a blog-post... right after the Del Monte treat!
steaming hot to be savored !
Join us for the Del Monte feast... with our special guest ...
who is ready to write a blog-post... right after the Del Monte treat!
