Tuesday, August 18, 2015

Penne Rigate in balle balle style

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

Penne Rigate – 55g
Olive Oil – ½ teaspoon (for cooking)
Olive Oil – 1 teaspoon (for tossing)
Salt to taste

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
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

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
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

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
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
Pitted Black Olives – 6-7
Basil leaves – Remaining leaves


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
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

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
Barley flour – 10g
Refined Wheat Flour (Maida) – 100g + for rolling bread
Curd – 20g + 20g = 40g
Roasted capsicum – 2
Boiled Pasta – 10g
Butter – 1/4 teaspoon
Canola Oil for frying

Pitted Black Olives – 30g
Boiled Sweet Corn – 30g
Grated Cheese – 30g
Raisins – 12-15
Garlic – 2-3 cloves
Chilli flakes – ½ teaspoon
Dry Parsley – ½ teaspoon
Dry Thyme – 1 pinch
Dry Rosemary – 1 pinch
Basil leaves – 10 -15 leaves
Olive oil – 1 teaspoon
Salt to taste

1.   Heat olive oil. Sauté chopped garlic and basil leaves in it.
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.

Basil and peanut chutney
Basil leaves -15g
Peanut – 15g
Roasted and unshelled Whole Bengal gram (Bhuna hoya channa) – 10g
Pistachio – 2-3
Curd – 40 - 50g
Green chillies – 2
Garlic – 2 cloves
Ginger – 1 small piece
Salt to taste

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
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

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
Paneer (chhena) made from cow’s milk– 15g
Refined Wheat Flour (Maida) – a pinch
Salt to taste

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.

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.