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I was in a dilemma what to cook in lunch as
my cousin, Lavi and her husband was visiting me. My cousin is a fan of North
Indian food especially Punjabi food. Chhole
bhature, gujiya, mango shake and
spicy tomato and garlic chutney are some of her favourites. Her husband loves
to eat Italian food. Pasta in white sauce, pasta salad, dip made up of basil
leaves are his all time favourites. To make both of them happy, I tried Penne
Rigate in balle balle style fusing
the two different ingredients, flavours, food and culture together to create
something new. This is what I prepared! And of course how I prepared!!
Penne Rigate in balle
balle style
Servings – 4- 6
Preparation Time – 15 minutes and overnight
fermentation period and soaking time of chickpeas
Cooking Time – 45 minutes
Cook Penne Rigate
Ingredients
Penne Rigate – 55g
Olive Oil – ½ teaspoon (for
cooking)
Olive Oil – 1 teaspoon (for
tossing)
Salt to taste
Method
1.Boil water in a pan. Add salt
and olive oil in it. When it starts boiling add pasta and cook it uncovered for
ten minutes in an open pan. Keep a timer for exact timing.
2.During the first few minutes,
starch come out of the pasta, making it sticky. Stir it continuously and
gently.
3.Take out a pasta piece and bite
it. It should be ‘Al Dente’ meaning it should be firm to bite. It should
neither be crunchy nor too soft. It should appeal to the teeth.
4.Remove the pan from fire. Drain
the cooked pasta immediately into a sieve and transfer it into a pan containing
cold water. Drain it again, toss it with olive oil and keep it aside.
Yellow sauce
Ingredients
Mango pulp (Neither raw nor fully ripe
mango medium size) – 150g
Milk – 250ml
Cream (Malai)
– 40g
Corn flour – ¾ table spoon
Refined Wheat Flour (Maida) – ½ table spoon
Raw turmeric – 1 small piece
Grated cheese – 50g
Butter – 7g
Mango Essence – 2 drops
White pepper – ½ tea spoon
Salt to taste
Method
1.Melt the butter in clay pot on
low-to-medium heat. Add refined wheat flour to it. Stir it continuously with a
wooden spoon to avoid any lump formation. Add 175ml milk and cream to it. Stirring continuously bring it to the boil. Add grated raw turmeric for colour.
2.After one minute, reduce the flame and add cheese, salt and white pepper. Mix 25 ml milk and corn flour.
Allow it to cook for few more minutes so that it becomes thicker than white
sauce.
3.Remove from fire and stir it
for some more time to avoid any thick layer formation on the top. The clay pot
retains the heat for more time, preserves the nutrients and aroma. The milk
recipe cooked in clay pots tastes delicious.
4.Blend mango pulp and the
remaining milk in the mixer. Add the mixture and mango essence in the sauce on
cooling and mix well. The sauce is ready. Keep it aside.
Chickpea Boiling
Ingredients
Chickpea – 25g
Dry Indian Gooseberry (Amla) – 3-4 slices
Cloves – 1
Peppercorns – 2-3
Bay Leaf (Tejpata) – 1 small piece
Cinnamon (Dalchinni) – 1 small piece
Black Cardamom (Kali elaichi) – 1-2
Ginger – 1 small piece
Baking soda – ¼ teaspoon
Turmeric – ¼ teaspoon
Salt to taste
Method
1.Soak chickpeas over night. Put
them in pressure cooker. Add salt and turmeric powder.
2.Take a cotton cloth of a size
of handkerchief. Put all the condiments and spices in it. Fold it making a
triangle and roll it and tie a knot.
3.Put it in the pressure cooker
so that it is immersed fully in water. Add the baking soda and stir it. Close
the lid. Place it on high heat.
4.When pressure is reached turn
heat to low and allow the steam-release rocker to rock twice. Remove from fire
and wait for pressure to decrease. Open the lid.
5.Squeeze the bundle into the
soup to drain out all the flavours from it. This soup with Indian flavours will
be used in cooking penne.
Penne in Yellow sauce
Ingredients
Red bell peppers – 2
Red chillies – 2-3
Basil leaves – 25 leaves
Butter – 7g
Olive oil – 1 teaspoon
Garlic – 6 cloves
Onion – 2 medium size
Chickpea soup – 3-4 table spoon
Oregano – 1 ½ tea spoon
Thyme – ½ teaspoon
Rosemary – ½ teaspoon
White pepper – ¼ table spoon
Salt to taste
Garnish
Pitted Black Olives – 6-7
Basil leaves – Remaining leaves
Method
1.Melt the butter in a pan. Add
olive oil. Mix them. Saute finely chopped garlic, onion. Add chopped half of
the basil leaves and diagonally chopped red chilies in it. Do not overcook
them.
2.Add chopped red bell peppers.
Saute them. Add boiled chickpeas and soup. Mix yellow sauce and obtained the
desired consistency of sauce. Add salt and other spices.
3.Add pasta and stir it very
gently. Remove from fire and garnish it with chopped olives and basil leaves.
Penne Salad
Ingredients
Cherry tomatoes – 8-9
Chopped Cucumber – 70g
Chopped Carrot – 60g
Chopped Radish – 30g
Chopped Red bell peppers – 20g
Penne Rigate Boiled – 3-4 pieces
Lime juice – 2 teaspoon
Olive oil – 1 teaspoon spoon
Honey – 1 teaspoon
Radish leaves small sized – 3-4 leaves
Coriander leaves – 20g
Dry Mint – ¼ teaspoon
Black pepper – ¼ teaspoon
Oregano – ½ teaspoon
Parsley – ½ teaspoon
Salt to taste
Method
1.Mix oil, lime juice and honey
in a glass bowl. Add chopped ingredients in it. Add finely chopped radish
leaves and coriander to it.
2.Slice pasta piece into three
parts cutting it diagonally symmetrical to its edges. Sprinkle spices and toss
them gently.
Triangular stuffed n puffed bread
Ingredients
Barley flour – 10g
Refined Wheat Flour (Maida) – 100g + for rolling bread
2.Saute coarsely crushed sweet
corns and olives in it. Add cheese. Add spices and salt. The filling is ready.
3.Mix half quantity of curd and
barley flour. Leave it overnight to ferment.
4.Remove the skin of roasted
capsicum it will easily peel off if the oil is applied on the outer surface of
capsicum before roasting. Grind it along with the remaining amount of curd.
5.Take the refined wheat flour in
a bowl. Add butter and salt to it. Rub it nicely in the flour. Knead the dough
using fermented barley flour and capsicum blend.
6.Make small balls of dough. With
the help of rolling pin, roll it more lengthwise then width wise. Place the
rolled out dough on the triangular mould.
7.Place the filling in the lower
part or base portion. Move the wet
finger very lightly on the three sides of the mould so that it seals well and
the filling doesn’t come out. Do not fill it too much that it touches the sides
of the mould. It should be sealed properly else it will mess while frying.
8.Flip the top end over the
bottom one. Press it gently. Trim off the extra dough from the edges and mix it
in the rest of the dough. Open the mould and very gently take out the stuffed
triangular piece.
9.Deep fry them in oil till
golden brown. Take them out on the paper so that paper absorbs extra oil.
1.Roast peanut in a pan. Rub it
gently between the palms and skin will peel off. Blow off the skin.
2.Grind Peanut, Bengal gram,
pistachios into a fine powder.
3.Grind basil leaves, garlic,
green chillies and ginger using a small quantity of curd.
4.Add salt. Mix them together.
Tomato and Garlic chutney
Ingredients
Country Tomato – 150g
Garlic – 6-7 cloves
Carrot – 30g
Red chillies – 3
Ginger – 1 small piece
Onion – 1 small size
Red chilli powder – ½ teaspoon
Butter -7g
Oregano – ½ teaspoon
Thyme – 1 pinch
Dried parsley – 1 pinch
Cloves -1
Roasted cumin seeds – ½ teaspoon
Fennel seed powder – ½ teaspoon
Sugar – 3 teaspoon
Black salt – ½ teaspoon
Salt to taste
Method
1.Grind tomato, garlic, onion,
carrot, red chillies and ginger to make a fine paste. Add red chilli powder to
it.
2.Heat butter in a pan. Pour the
mixture in it. Stir it till the water gets evaporated.
3.Add grinded clove and roasted
cumin seeds to it. Add oregano, fennel powder, dried parsley, thyme, black salt
to it. Add salt. Do not add salt in the beginning as the quantity of mixture
will decrease.
White balls
Ingredients
Paneer (chhena)
made from cow’s milk– 15g
Refined Wheat Flour (Maida) – a pinch
Salt to taste
Method
1.Rub the paneer with the heel of
the palm so that it is mashed well.
2.Add refined wheat flour and
repeat the process till the palm become greasy.
3.Make the small ball by rolling
the small portion between the palms.
4.Boil water in the pressure
cooker. Add salt in it.
5.Slide the balls slowly into the
salty water. Close the lid. Place it on high heat. When pressure is reached
turn heat to low and allow the steam-release rocker to rock twice.
6.Remove from fire and wait for
pressure to decrease. Open the lid. The balls will swell and become soft.
Plating
Spread the penne. And garnish it with fresh
basil leaves. Put the salad and puffed and stuffed triangular bread. Make the
line of green chutney and end it with a dot of red dip. Put the white balls on
the red colour.
There were big smileys on the faces of my cousin and her husband on seeing the smiley on a plate. They both liked the idea of combining Indian and Italian recipes very much. On tasting, they both said, "Perfect".
"Please believe me, I prepared the pasta for the first time." I shyly said.
The short film ‘Ahalya’ by Sujoy Ghosh is
going viral on Youtube. It is a thriller in which the viewers’ eyes are glued
to the screen for the fourteen minutes. Not a scene can be missed from this
movie. And moreover one keeps thinking about the film story line and its
interpretation after watching it. It is based on a mythological story of Ahalya
and her husband, Sage Gautam. Indra who is attracted to beautiful and young Ahalya
disguised himself as Sage Gautam, visited their hut to woo her. The sage caught
them together. He cursed her to turn into a stone and came back to life only
after the touch of Lord Ram’s feet. He as well as cursed Indra with impotency.
In Ahalya movie, Radhika Apte acted as ‘Ahalya’,
Soumitra Chatterjee as ‘Gautam Sadhu’, Ahalya’s husband and famous artist. Tota
Roy Chowdhury was a stoned face policeman named ‘Indra Sen’. The story began
with a policeman who rang the bell of a house and a beautiful lady opened the
door. The policeman, Indra Sen visited the house of the famous artist Gautam
Sadhu to enquire about the missing young person Arjun. The beautiful wife of
artist greeted him. The policeman saw Arjun’s humanoid sculptures along with
others on mantelpiece in their drawing room. The artist told him that Arjun had
modelled for him a month ago and also about the magical stone that turns one
into whatever one wished to which Arjun might have used before missing. The
policeman doubted the story. The artist asked him to check the magical powers. He
touched the stone and went upstairs to hand over the phone to Ahalya. She
treated him as her husband. He was also surprised to see himself as Gautam
Sadhu in the reflection. When he was coming back, in the mid way he changed his
mind and went back to her bedroom. He found himself next to the other humanoid
sculptures on the mantelpiece.
In mythology, Sage Gautam cursed both of
Indra and Ahalya for what they did where as in this movie only Indra Sen was
punished where as Ahalya enjoyed her life as before repeating the same mistake
again and again. In the beginning Ahalya was wearing white colour dress and in
the end she was wearing black after the secret was revealed to the audiences.
The movie has the shades of ‘Professor Shonku
O Ashchorjo Putul’ (Professor Shonku and the strange dolls) by Satyajit Ray and
the animated movie ‘Alma’. Professor Shonku went to Sweden and met a person
named Gregor Lindquist who was a doll maker and visited him to see his creations
and falls in danger. Humanoid sculpture idea was well used in this film.
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