Stir-fry Vegetables with Pasta
This is a tasty fusion of chinese and italian flavors. Try it out and I am sure you will love the combination.
For stir fry
1 cup diced vegetables ( carrots, capsicum, zucchini, babycorn )100gm paneer (cottage-cheese), cubed1tbsp olive oilsalt and pepper to taste1/2 cup pasta, cooked according to packet instructions. (I used tri-colored pasta to make the dish colorful )2 tbsp olive oil2 pods of garlic, crushed1 small onion, finely chopped1 cup tomato pulp/pureesalt to taste1/2 tsp red chilli powder1 tsp paprika (chili flakes)1/2 tsp oregano2 tsp tomato ketchup5-6 drops of tabasco sauce3 tsp cornflour, diluted in lukewarm waterHeat oil in a flat bottom pan. Put all the vegetables and paneer.Add salt and pepper and mix well.Cook on a high flame and keep stirring often. Cook till the vegetables turn crispy.Set aside.Heat oil in a pan. Put onions and garlic. When the onions turn light brown, add tomato pulp/puree, salt, red chilli powder, paprika, and oregano. Mix well.Now add tomato ketchup and tabasco sauce. Cook till the oil separates.Now add the diluted corn flour. Keep stirring and cook till you achieve sauce-like consistency. Check your seasoning and adjust according to your taste.Mix the vegetables, pasta and the sauce. Ready to serve. You can top up the dish with cheese if you like.
View the original article here
For stir fry1 cup diced vegetables ( carrots, capsicum, zucchini, babycorn )100gm paneer (cottage-cheese), cubed1tbsp olive oilsalt and pepper to taste1/2 cup pasta, cooked according to packet instructions. (I used tri-colored pasta to make the dish colorful )2 tbsp olive oil2 pods of garlic, crushed1 small onion, finely chopped1 cup tomato pulp/pureesalt to taste1/2 tsp red chilli powder1 tsp paprika (chili flakes)1/2 tsp oregano2 tsp tomato ketchup5-6 drops of tabasco sauce3 tsp cornflour, diluted in lukewarm waterHeat oil in a flat bottom pan. Put all the vegetables and paneer.Add salt and pepper and mix well.Cook on a high flame and keep stirring often. Cook till the vegetables turn crispy.Set aside.Heat oil in a pan. Put onions and garlic. When the onions turn light brown, add tomato pulp/puree, salt, red chilli powder, paprika, and oregano. Mix well.Now add tomato ketchup and tabasco sauce. Cook till the oil separates.Now add the diluted corn flour. Keep stirring and cook till you achieve sauce-like consistency. Check your seasoning and adjust according to your taste.Mix the vegetables, pasta and the sauce. Ready to serve. You can top up the dish with cheese if you like.
View the original article here
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