Hear me out before you disregard it: the best things in life are unexpected, and this recipe embodies this saying. I thoroughly enjoy fusing unexpected flavours. Adding a desi twist to western dishes has been an integral part of my gastronomical journey. This recipe is surprisingly yummy and has the right amount of spice you need in life.
It’s perfect for kids during their summer vacation. What do you think about this recipe? Do try and let me know in the comments section.
| Servings | 3 – 4 pax |
| Course | Main Course |
| Preparation Time | 15 minutes |
| Cook Time | 15 minutes |
Ingredients for the Pav Bhaji Pasta(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 cups | Boiled pasta (Farfalle or Penne) |
| 2 tbsp | Butter |
| 1 tbsp | Finely chopped garlic |
| 2 – 3 tbsp | Chopped onion |
| 2 tbsp | Red capsicum, chopped |
| 2 tbsp | Green capsicum, chopped |
| 2 tbsp | Carrots, blanched and then chopped |
| 2 tbsp | Tomatoes, chopped |
| 1 – 2 tsp | Green chili, finely chopped |
| 1 tbsp | Pav Bhaji masala |
| ½ tsp | Turmeric powder |
| 2 cups | Milk |
| 1/3 rd cup | Grated Amul cheese |
| ½ cup | Fresh cream |
| Salt to taste | |
| Red chili flakes to taste | |
| Basil leaves for garnish | |
| 4 – 5 | Slices grilled buttered pav to serve |
Instructions for the Pav Bhaji Pasta |
|
| 1. | Heat butter in a pan. Sauté the onion and garlic until translucent. |
| 2. | Add in all vegetables one by one and sauté. |
| 3. | Add in the turmeric powder and pav bhaji masala and sauté well. |
| 4. | Add milk (at room temperature). Add in the cheese and stir on a low flame. Do not let it curdle.
|
| 5. | Add in the boiled pasta and cream. Mix well. Season with salt and chili flakes. Don’t let the sauce dry out. (adjust by adding a little pasta water or milk if required).
|
| 6. | Serve at once garnished with basil leaves and buttered pav slices. |
