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Freshly made wheat flour pasta tossed with veggies and mingled with fresh tangy tomato sauce! This recipe is a great steal for your kid is hunger pangs and solve all the tiffin problems as this is quick and can be easily packed. Ingredients of pasta with tangy tomato sauce


For Pasta:
1 Cup Wheat flour/Rye four/Barley flour
1/4 Cup Water
A pinch of Rock salt

For Sauce:
5-6 Medium Tomatoes
50 Gram Fresh ginger
10-15 leaves/1 tbsp Fresh/Dry basil leaves
1/4 tsp Cinnamon powder
1/4 tsp Black pepper, grated
To taste Rock salt

For Pasta and Sauce mix:
50 Gram Carrot
25 Gram Capsicum
50 Gram Zucchini
25 Gram Pumpkin
50 Gram Avocado
1 Tbsp Basil leaves

How to Make Pasta with Tangy Tomato Sauce
Prepare Pasta:
1.In a deep broad bowl add salt to the flour and then add water and knead a soft dough.
2.Roll it in to square or round chapatti and cut into thin strips with a sharp knife.
3.Put these pieces in boiling water carefully and boil them for 8 - 10 minutes.
4.Remove from flame and let it stay for 5 -10 minutes.
5.Carefully drain out the hot water and add cold water to the pasta. Strain the pasta again. Pasta is ready to be put into the sauce.

Prepare the Sauce:
1.Steam tomatoes and fresh ginger for 5 – 7 minutes.
2.Grind to a smooth puree and strain it.
3.Add basil, cinnamon powder, rock salt and black pepper and let it simmer on medium flame for 2 minutes.

Prepare the dish:
1.Steam the chopped carrots, capsicum, zucchini, pumpkin and avocado for a few minutes.
2.Mix the steamed vegetables with the tangy tomato sauce. Leave to stand for ten minutes.
3.Toss pasta with the tangy tomato sauce and steamed vegetable mixture.
4.Garnish with fresh basil leaves and serve immediately.

Key Ingredients:

Wheat flour/Rye four/Barley flour , Water, Rock salt, Tomatoes, Fresh ginger, Fresh/Dry basil leaves, Cinnamon powder, Black pepper, Rock salt, Carrot, Capsicum, Zucchini, Pumpkin, Avocado, Basil leaves

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