Prawn Spaghetti with South Indian Flavour

 

          Time to indulge in this yummy Indo-Italian treat of Spicy Prawn Spaghetti with some South Indian flavour. I gave a twist to a normal spaghetti dish by adding some sambar powder and curry leaves along with other ingredients. It turned out really yummy. 

          You can add some red chili flakes for extra spiciness. It is a nice comfort meal when you crave for something satisfying apart from the usual stuff you keep having. So this light meal can do wonders to lift up your spirit. 

• 150-200 gms. spaghetti
• 10-12 prawns, cleaned, deveined & washed
• 2 tbsp. oil
• 1 tbsp. butter
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, blanched, deseeded & chopped
• 1 tbsp. tomato paste
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• 1/4 tsp. turmeric powder
• 1 tsp. coriander powder
• salt to taste
• coriander leaves, red chili flakes & fresh grated coconut to garnish

          Boil the spaghetti till al dente as per instructions. Drain and keep aside. (Reserve some of the water). 

          Make a paste of ginger-garlic and all the dry spices along with some water. Keep aside. 

          Heat oil and butter in a pan. Temper with mustard seeds, cumin seeds and asafoetida. Add the onion and curry leaves. Sauté till translucent. Now add the prawns and stir fry for a minute.

          Add in the spice paste and cook till the raw smell is gone. Then add the chopped tomatoes and tomato paste. Cook, covered for 2 minutes. 

          Now time to add in the drained spaghetti and some of the reserved liquid. Give it a toss so that it combines well with the masala. 

          Switch off the flame and garnish with chopped coriander leaves, fresh grated coconut and some red chili flakes for some extra spiciness if you wish. 

Pasta Pakora / Fritters

          Looking for something unique, something that you have not tried earlier as appetizers / tea time snack? Then get hold of some pasta (I used Bow tie pasta) and dish out these yummy and crispy pakoras. It takes very less time and can be dished out in a jiffy. So treat your loved ones to these amazing batter fried small bites with some tomato sauce or green chutney. 

• 1 cup pasta
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick
• 2 bay leaves
• 1 star anise
• 1/2 cup besan (gram flour)
• 2 tbsp. rice flour
• pinch of baking soda
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes 
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed 
• oil to deep fry

          Boil the pasta in sufficient water along with cardamoms, cloves, cinnamon, bay leaves and star anise. Drain and keep aside. 

          Make a batter with besan, rice flour, all the dry spices and required quantity of water. The consistency should be neither too runny or thick.

          Heat oil in a pan. Dip the boiled pasta in the batter and drop them gently in the hot oil in batches. 

          Fry on a medium flame till golden in colour. Drain on a tissue paper and serve as an appetizer with tomato sauce or green chutney. They can also be relished as a tea time snack. 

Ravioli Kheer (Pudding - Indo-Italian Style)

          Ravioli is an Italian dumpling made of pasta dough. It is generally served with some sauce and topped with grated cheese. Here in this recipe I made a kheer (Pudding) out of it with a coconut filling. This is then steamed and dunked into milk which has been reduced considerably.

          I have used some evaporated milk to cut short the time. Condensed milk too can be combined with fresh milk and used. Serve this yummy dessert, preferably chilled, garnished with chopped nuts, raisins and saffron. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup maida (plain flour)
• 1/2 cup cup rice flour
• 1 tbsp. ghee (clarified butter)
• pinch of cardamom powder
• pinch of saffron 
• 1 cup fresh grated coconut
• 500 ml. evaporated milk
• 4 tbsp. sugar or to taste
• chopped nuts, raisins & saffron to garnish.

          In a bowl, mix together maida, rice flour, cardamom powder, ghee and saffron. Knead into a soft dough with required quantity of water. Keep aside for 30 minutes. Sauté the coconut till light brown in color. Keep aside.

          Divide the dough into 3 portions. Roll out each portion into a big circle. Cut into round shapes just like a small poori with the help of a cutter or any lid.

          Take one small poori and place a little of the coconut filling in the centre. Cover with another poori and seal all round the edges. 

          Make patterns on the edges with the help of a fork. Steam in a pressure cooker or a steamer for 10 minutes. Keep aside.

          In a pan bring the milk to a boil. Add sugar and simmer for 5 minutes on a low flame. Drop the steamed ravioli and simmer further for 5-7 minutes. when cool enough, chill and serve, garnished with chopped nuts, raisins and saffron.

                   Knead a dough with maida, rice flour, cardamom powder, ghee & saffron 
                   with required quantity of water.

                                  Keep aside for 30 minutes. 

                                 Sauté coconut till it turns light brown in colour. 

                                  Keep aside to cool.

                  Divide dough into 3 portions. Roll out each portion into a big circle. Cut
                   into round shapes just like a small poori with the help of a cutter.
                             

                Take one small poori & place a little of the coconut filling in the centre. Cover 
                 with another poori & seal edges. Make patterns on the edges with a fork. 

                        Steam in a pressure cooker or a steamer for 10 minutes. Keep aside.
                              

                                 The steamed ravioli.

                                 Thicken milk & dip them in it. 

                                  Serve, garnished with chopped nuts,  raisins and saffron.