Creamy masala pasta

Carrot pasta in creamy masala sauce

Carrot peeled and sliced - 2 small ones (cubed).
Pasta - 200 gm
Shallots sliced - 3
Green chilli - 1
Cooked peas - 1/2 cup
Garlic - 5 cloves
Ginger crushed - 1/2 table spoon
Herbs - finely chopped - 1/2 table spoon
Oil -  3 table spoon
Hot water enough to cover pasta and 1/2 inch over.
(For one cup pasta I use 2 cup hot water)
Chilli powder - 1 table spoon
Cumin powder - 1/2 table spoon
Heavy cream/yogurt - 1/2 cup
Cheese grated- 1/2 cup (chilli cheese is the best)
Salt
Garam masala - 1/4 table spoon (optional)

Method:
Cook pasta with enough water and few drops of oil.
Heat oil in a pan and cook shallots and green chill's in low heat for 5 minutes, covered with pinch of salt.
Add crushed ginger and garlic and fry for another 3 minutes.
Add the powders and fry for another 2-3 minutes.
Add herbs mix well.
Add carrots and sprinkle some water. Check salt.  Cook this covered in low heat for 10 minutes. Stir in between.If you prefer that raw taste of carrot you need only 5 minutes. Once the carrot is ready add cooked peas.
Check the pasta and if it is cooked drain the water to cup and take one cup of this pasta water and keep this to one side.
Now drain this pasta well and mix well with carrot mixture.
Now add the pasta water and cook this in high flame for 3 minutes. Sprinkle garam masala.
Add cheese mix well.
Turn the heat off and add cream or yogurt. Check salt.

Yes it is ready to be served with red wine...:)

Sweet and sour Masala Pasta

Worlds Greatest Pasta Recipes (Book #2)...182 PAGES of the best Pasta Recipes on the web!!
Sweet and sour Masala Pasta, originally uploaded by {deepapraveen}.

My comfort-zone in cooking is Indian dishes. The masalas,spices, dry nuts, rice,coconut, cant think about a dish with out one of them. But I love to experiment food from other side of the world. Don"t know whether it is a strong point or weak point I do ended up in adding spices to it. (So now a days before cooking I lock my spice tins in a safe place for happy and original cooking.)

This is my version of a pasta dish.

Cooking instructions.
-We are cooking pasta and the sauce same time. And going to mix it.
-For me cooking pasta takes around 15-to 20mnts(that depends on pasta).
-For the sauce I need 10 mnts or so. (So u can adjust time accordingly).

Pasta=200gm.
Crushed /ground mixed spices= cinnamon+ /or,coriander+/or,cloves,cardamom.
Salt= According to your taste.
Oil=few drops.
Orange zest= few.
Lemon juice= Few drops optional (It will prevent the pasta from sticking to one another)
Water= Enough to cover the pasta and bit more. (I use 2 1/2 cups).
Allow water to boil, then add mixed spice,salt,oil and orange zest. Mix well. Add pasta. Make sure it is covered with water. Bring heat to medium. Check and stir in between and make sure pasta is covered with water. If not, add boiling water to it. Normally it will be ready between 12-18mnts.
Sauce:
Boiled mixed beans+chickpeas=3/4cup.
Big onion =1 1/2.
Ginger garlic paste=1/2tsp.
Soya sauce=1/2tsp.
Greenchilli=1.
Mild chilli powder=1 tsp.
Garam masala=1/2tsp.
Dobule creame or coconut milk=2 tsp.
Fresh orange juice= From half an orange Or any sweet dessert wine.
Parmesan=freshly grated 2tbsp
Any greens,leaves only, finely chopped( I use curry leaves).
Olive or Veg oil=1 tbsp.
Salt= Your taste

1. Heat the oil in a frying pan and cook the sliced onion,salt,greenchilli (sliced) ginger garlic paste and the leaves you choose for 5 minutes until crisp and golden brown.
Now mix the masalas and chilli in soya sauce and make a cream. Add this to the onion mixture and stir well.
2. Add mixed beans+chickpeas mixture. Stir well for 2mnts.
Heat medium.
3. Take 1/4 water from your boiling pasta and add that to this. Cover it with a lid and in slow flame let it cook for next 5-7 minutes.
4.Drain the pasta by removing the water to another container, we need this water. So keep it aside.
5.Add pasta to the chikpea masala mixture stir well.
6.This is not a dry pasta so we are going to add 4/3 cup of water which we used for boiling pasta.
7.Heat to low. Add double cream or coconut cream. Mix well or another 2-3mnts. Add grated Parmesan cheese.
8. Squeeze half a lemon on top of it or add your dessert wine few tsps. Cover it with a lid
9.Remove from heat. Allow it to set the for few more minutes.
Sweet and sour masala pasta ready.

Some good books for reference :
The Complete Book of Pasta and Noodles
CR Gibson Al Dente Pocket Page Recipe Book
Worlds Greatest Pasta Recipes (Book #2)...182 PAGES of the best Pasta Recipes on the web!!
The Essential Pasta Cookbook
Cookin': A Musical Cookbook
Grilldog Presents: Episodes 44 - 47
Grandmas Favorite Pasta Recipes (Book #3)...179 PAGES of Grandmas best Pasta Recipes on the web!!.