January 11, 2016

Fusion Food: Puliyogare Pasta

Don't have a weird look on your face as soon as you read this. I promise, this taste just awesome. I have always loved adding a little bit of Indian flavours to other cuisines. When the Brits can invent Curry Powder then Why can't we make Puliyogare Pasta 

I happened to come across this recipe on an Online Foodie Group & the picture looked really good. I made a mental note to try it out & it did turn out very well.

Puliyogare Pasta

My Little Boy loves Puliyogare, so I always save some cooked Pasta for later use & make this super easy dish. I even sent this in his snack box a couple of times & it was polished clean. The Roasted & crushed Peanuts add a nice nutty flavour to the dish which we totally love.

It makes for a great party starter & your guests will love this unique flavour. By the way, I also make a mean, Pav Bhaji flavoured pasta, & it is always a hit with kids. Will share the recipe sometime.

Now over to Puliyogare flavoured Pasta

Puliyogare Pasta
  

You Will Need:
  • 1 cup cooked Pasta - I used Macaroni
  • 1 1/2 tsp Puliyogare Powder 
  • 2 tsp edible Sesame Oil
  • 1/2 tsp mustard seeds
  • 1 tbsp split peanuts
  • 1 tbsp Roasted & Coarsely Crushed Peanuts
  • A sprig of curry leaves

How To:

Cook Pasta according to package instructions. Drain & set aside. In a small Pan, Heat Sesame Oil. Splutter Mustard seeds. Add curry leaves & Peanuts. Fry until the peanuts are crunchy. It should take a couple of minutes.

Add Pasta & immediately add Puliyogare Powder & gently give it a mix. You can use any Home made or Store Bought Puliyogare Powder. There are many good brands available off the shelf. I mostly use MTR. Add the Roasted & crushed Peanuts. Let it stand on low heat for a couple of minutes. Turn off the heat & transfer to a bowl & Serve Warm

NOTE:

You can drizzle some more sesame oil before serving.

The flavour of Puliyogare Powder is quite strong. Use only a little amount at first. You can add more later if needed


1 comment:

SMN said...

I did raise my eye brows when I first read but a foodie is always open for innovation... I'm surely gonna try this one