Monday, June 28, 2010
Veg Balls and Penne Pasta
I have been down with terrible hyperacidity. Credited to nights up trying to do experiments I do not get to do at work. I was on a diet of curd rice and that meant perfect timming for pampering Dad with single serves that need elaborate preps.
The Veg balls and Penne Pasta is not your quick pull out the packet of pasta and dinner is ready types. It calls for shredding, kneading, frying, sauce making and then cooking with the pasta. All worth the effort, when I ask Dad, "How is it?". He gives a quite nod. Nice and holds out the plate for me to poke the fork.
For the Veg Balls
1/2 cup cabbage
1/2 teaspoon green chili sauce
1/2 cup all purpose flour
Mix together, knead and shape balls. I have not added salt as the green chili sauce is ready made and really salty. Shape tiny balls. Deep fry to golden and drain on a paper napkin till you use them.
For the Pasta
1 cup Penne Pasta
4 cups water
Heat the water in a saucepan. When the boiling is on a roll add the pasta to it. Cook al dente. Drain on a sieve and pour cold water over it to stop the further cooking and also to prevent sticking of the pasta to each other.
For the Sauce
3-4 garlic cloves chopped fine
1 green chili chopped fine
1 bulb and sprig of spring onion chopped fine
1 tablespoon dark soya sauce.
1 tablespoon tomato sauce
2 teaspoon oil
salt to taste
1/2 teaspoon sugar
Heat oil. Fry the chopped garlic, follow in with fine chopped spring onion. Add the soya sauce and sprinkle the salt. The sugar must go in to balance the taste. The tomato sauce brings the slight tang to the dish so put that in. Boil.
Once the sauce starts thickening add the cooked and drained pasta. Mix and check the pasta for salt and adjust it if required. Cover and let it simmer for 5 mins. Spoon it onto a serving plate and hand it out to the person you are pampering.
You will win some smiles I promise.
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