Masala Pasta or fhodni cha pasta!
This is a pasta dish made in desi style….rather Maharashtrian style.
In most of the households in India,leftover rice is tempered with spice to make fhodni cha bhat,same way here I have tempered left over boiled pasta to make this amazing dish.Basically this is pasta cooked in upma style with Indian spices,you will love the change in the flavour…
2 cups Pasta.(Cooked in water with salt,drained and refreshed with cold water)
1 Onion thinly sliced.
1 Capsicum thinly sliced.
1 Tomato thinly sliced.
1/2 tsp Ginger garlic paste.
1 tbsp Ghee.
1/2 tsp Mustard seeds.
1/2 tsp Jeera.
1/8 tsp Asafoetida.
6 Curry leaves.
1/4 tsp Turmeric powder.
1 tsp Chilli powder.
1/2 tsp Dhana Jeera powder.
1 tbsp chopped Corriander leaves.
Salt to taste.
In a big vessel boil 8 cups of water,add salt and pasta let it cook for 10 minutes,drain in a colander and pass through running cold water.
Cut onions,tomatoes and capsicum into thin slices,keep aside.
In another pan heat ghee,make a tempering with mustard seeds,jeera,asafoetida and curry leaves.Add ginger garlic paste,saute.Add sliced onions and capsicum saute for a minute,now add tomatoes,saute for another minute.
Add turmeric,chilli powder and dhana jeera powder,mix well.
Add cooked pasta and salt.Mix well,cover and cook for 3 minutes stirring once in between.
Add chopped corriander leaves and mix well.
Remove in a serving bowl and serve hot.
Tip:Here I have used fusilli, any variant of pasta like penne or even macaroni can be used.
Happy Cooking !!!
2 thoughts on “Masala Pasta.”
Hey Sameera, I always tried this version of macaroni and it always turns to be yum. Even better than the bland original pasta recipes 😉
I am glad u liked it Arundhati.
Happy cooking !!!