I love pasta and I am sure my readers know it well. I never miss a chance to feature articles related to it as well because I not only love cooking it at home but also tasting it everywhere that I travel in the world. Trust me, the way we cook it in India, in our own way suits our taste buds most. So, here are some tips to add desi style to homemade pasta.
Pasta has gained some serious popularity in the India since a decade. With the onset of globalization, the country has seen new flavours and dishes from across the world that was previously not known. Today, pasta is available on every restaurant’s menu, and it is because of its flavours, and ease of cooking. Everyone loves to munch on a bowl of a creamy pasta, dipped in their favourite sauces. As pasta is gaining popularity, some tools are being to make pasta cooking a breeze.
The traditional method of cooking pasta is hard and time-consuming. However, with a pasta making machine, your worries are addressed, and it makes the process seamless. For instance, a pasta making machine from healthcare brand like KENT is known for their superior technology. The appliance uses an automatic process for mixing, kneading and extruding pasta without any manual intervention. Alternatively, you can also cook momos and gujiya with the KENT Noodle and Pasta Maker.
Fresh Cheese (Paneer)
Paneer is a staple and an incredibly versatile food. It can be cooked, grilled, and eaten raw in a plethora of dishes, curries, parathas, and more. Whether as a main course dish or as an appetizer, paneer is cooked in diverse ways throughout the country. Add shredded paneer, or small blocks in your pasta and enjoy the piquancy it brings to the sauce. Paneer is known to absorb the sauce and curry and can be a worthy addition to spicier red sauces.
Mung beans, lentils, and chickpeas have their origination in India. These ingredients are never used in pasta, anywhere in the world. Mung beans are a fantastic source of protein, and they taste good too! You can use a sprout maker to sprout the beans and make them healthier. Sprouted mung beans are a fantastic addition to your regular pasta, especially the penne shape of pasta. Use them in white sauce, and let them complement the zest in a desi way.
Coriander is available in two forms viz. leaves and seeds. Both types are extensively used in Indian cuisine, and they act as a natural emulsifier. As one of the most ubiquitous spices used in Indian cooking, including them in a pasta dish will provide a new zing. The seeds of Coriander are aromatic and have a citrus note. Add them in Bucatini or Tagliatelle forms of pasta in red sauce and see the difference in flavours.
Maroi Nakupi is an herb which is also known as Asian Chives and is a famous in the north-eastern part of India. It has a grass like an appearance and is used as a substitute for onion and garlic in the seven sister states. Finely chopped Maroi Nakupi adds a zing to the pasta sauce. It can be successfully used in all forms of pasta and can be sautéed when preparing the sauce. In addition to being tasty, its juice is used in traditional medicine for the treatment of microbial infections.
Anardana is a brilliant way of adding a mildly sweet and tangy flavor to a dish. These dried pomegranate seeds add a certain amount of richness and depth to a dish. If you are looking to add a twist to your pasta, make sure you top it up with crushed Anardana for a new flavor. Best suited to penne forms of pasta, anardana is also used as a thickening agent and goes quite well with red sauce.
All the ingredients mentioned above are native to the Indian subcontinent and can be used to make cooking more fun and flavorful. Furthermore, some spices can also be added when cooking pasta using a pasta making machine such as the one from KENT.