Skip to main content

Jhatpat pasta

 INSTANT SPICY PASTA



Simple and quick pasta is easy to make and it's delicious and flavourful. Since it is mentioned to be jhatpat or instant recipe I have used a readymade pasta sauce(you can make a pasta sauce also) also used grated cheese so that it melts which making only. Its good for giving in lunch boxes also can be eaten at dinner time.

INGREDIENTS:



Pasta: 2 cups (Penne pasta)

Garlic: 2 cloves (freshly grated)

Onion: 1 large chopped

Capsicum: 1 chopped

Button Mushrooms: 1 cup chopped

Chicken Breast: 1 Chopped into small pieces

Cheese: 3 Tbsp (grated finely)

Chilli Flakes: 1 tsp

Pasta Sauce: 2&1/2 Tbsp

Black Pepper: 1tsp

Olive oil: 2 Tbsp

Salt: as needed





In a large bowl pour 6 cups of water, add 1tsp salt and a teaspoon of olive oil and bring it to boil, now add the pasta and cook till it is properly cooked.

Drain it into a colander and rinse it with cold water. Reserve the pasted boiled water.

Cut all veggies, chicken, and mushroom and keep aside.

In a big pan add the olive oil, add grated garlic, and chilli flakes when the oil is hot, stir until it starts giving a nice aroma.

Add chopped onions, saute till raw smell goes.

Add the chicken pieces and cook for a while till it is cooked properly.

Add the capsicum and mushroom chopped stir well.

Now we will add the black pepper powder and salt as required.

Cook for a while in slow fire.

Now add 3Tbsp of readymade pasta sauce (i have used Del Monte Pizza &Pasta sauce)

Mix it well.

Then add 1 cup of the reserved pasta boiled water and then add the boiled pasta.

Cook for a while.

Add grated cheese and stir well until it is done.

Jhatpat Pasta is ready to serve. Can eat Garlic bread with it.





Labels:

Comments

Post a Comment

Popular posts from this blog

PRAWN CUTLET

PRAWN CUTLET: INGREDIENTS: ·        6 prawns(500 gm approx) ·        2 tablespoon ginger and garlic paste ·        2 teaspoon coriander and Green chilli paste ·        2 teaspoon garam masala powder ·        salt as required ·        3 tablespoon onion paste ·        2 egg ·        Corn flour as required ·        2 cup bread crumbs ·        refined oil for deep frying METHOD: ·     In a large bowl add ginger and garlic paste, onion paste, coriander and green chilli paste, garam masala powder, eggs and salt. ·     Mix all the ingredients well and dip the prawn pieces into the bowl. Make sure that each piece has an ev...
Post a Comment
Read more

STUFFED POINTED GOURD WITH PANEER/ POTOLER DORMA /STUFFED PARWAL

P OTOLER DORMA / POINTED GOURD STUFFED WITH PANEER: INGREDIENTS: Potol or pointed gourd - 6 numbers FOR STUFFING: Paneer  - 250 grams Raisin - 2 Tablespoon Ginger paste - 1tsp Cashew -2 Tbsp Green chili - 2 (finely chopped) Onion - 1/2 cup chopped CUmin powder - 1 tsp  FOR GRAVY Posto (poppy seeds)- 2 tsp Green chili - 4 Charmagaz or melon  seeds - 2 tsp Ginger paste - 2 tsp Tomato paste - 1/2 cup Cumin powder - 1 tsp Coriander powder - 1 tsp Turmeric - 1/2 tsp Red chilli powder -1 tsp Bay leaves -2 Garam masala -1tsp Oil - for frying and 2 Tbsp for gravy making. Ghee - 1tsp. METHOD:   First, wash the potol or pointed gourd and scrape it very lightly. Now cut one side head of the potol and scoop of the potol seed totally with the help of a spoon handle till it is empty. Keep the potol in saltwater for a while. Now prepare the stuffing, heat 1 tbsp of oil add onion and green chili saute for a while then a...
Post a Comment
Read more

YELLOW LENTIL WITH BOTTLE GOURD

 Moong Dal With LAU (LAUKI) :YELLOW LENTIL WITH BOTTLE GOURD. A very old and traditional bengali recipe. Mostly prepared during summers , it is said that this dal keeps the body cool and prevents us from heat. This is a very light to stomach recipe with minimum ingrediants. INGREDIANTS:  Moong Dal : 100 gms Bottle gourd :  1 (small) Mustard oil : 1 tbsp Cumin Seeds : 1 tsp Dry Red Chilliess : 2  Bay Leaves : 2 Green Chillies(optional) : 2 Coriander Leaves : 2 tbsp Sugar : 1 tsp Salt : According to taste. METHOD :  Fry the dal or lentil slightly and then boil it in a kadai till it is cooked properly or you can pressure cook it as I do it to reduce the. cooking time and save gas too. Cut the Bottle gourd into big cubes. To pressure cook the dal properly add around 300 ml water to 100 gms of dal. After 1 to 2 whistle add thecut gourd, salt and green chillies(optional) . If required add hot water at this time. Now wait till 1 whistle comes. when done keep it aside. ...
Post a Comment
Read more