Tomato, curry leaves & ginger are three ingredients with immensely dissimilar flavours –
Tomato has a balance of sweetness and sourness,
Curry leaves have a spicy flavour with musky aroma,
Ginger has a pungent flavour with fresh pungent aroma,
When these three different ingredients are melded together they create an awesome effect on the taste buds … thus, the melded flavour of tomato, curry leaves & ginger with macaroni pasta is unique and ‘Delicious’.
Quantity of macaroni pasta: about 250 g = 4 cups of dry pasta
Cook the dry macaroni pasta according to the package instructions
- Sauté small sliced pieces of 3 medium tomatoes and a handful of sliced pieces of curry leaves in adequate quantity of any mild-flavour vegetable oil, add salt to the blend – according to preference of taste,
- Merge the melted blend with mashed pieces of ginger root (adequate size of ginger root for pleasant aroma and taste), a handful of small, boneless, boiled chicken chunks and adequate quantity of chicken stock ( I prepare chicken stock by boiling pieces of chicken meat in water, with a smidgen of salt in it – when the chicken pieces are cooked, separate the liquid i.e. stock from the chicken meat),
- Amalgamate the boiled macaroni pasta with the warm blend,
- Enrich the warm mixture with pieces of 3 processed cheese slices.
Serving size – Approximately 3
Wishing You a Very Wonderful Day
One of the popular post of pasta from my Recipe Blog:
This pasta is flavoured with the special flavour of curry leaves & Guntur chillies amalgamated in rice bran oil, and made protein rich with the addition of tofu … Pasta in Irresistible Asian flavour
Pasta often works well in Indian or Indian style dishes – I sometimes serve my signature “Lemony Chicken with Coriander”, adapted from a Madhur Jaffrey recipe, with pasta and it works wonderfully.
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