Indianized Pasta

My version of ze Italian dish…classic example of strategic jugaad!

I have recently started cooking on a regular basis. It becomes a little difficult to cook a full meal quickly in the evening. One such day, I made this dish as a change. I did surf the web for a suitable recipe and I sure found a good one here.


I have always admired my dear friend Anita’s recipes and I am really nervous about my first recipe post. Keeping my fingers crossed for her review 😀


I added some changes of my own too. For instance I added wheat flour in place of maida. 😀


So here’s the recipe :




  • 2 dishfuls of pasta (I really do not measure things; I used up all the pasta left in our pasta jar 😀 )
  • Standard Indian Masala box (red chilly powder, salt, haldi, powdered dhanajeeru, garam masala, normal jeera, raai, sugar)
  • Garlic and chilly paste (avoid ginger here)
  • Finely chopped onions and tomato, equal in measure. I took 1 big onion and 2 small tomatoes 🙂
  • Milk 3 table spoons
  • Flour (wheat flour/maida)
  • Oil
  • Coriander


Cooking method


Preparing the pasta 

  • Boil the pasta in a vessel. I stuck to the original timing of 8 mins.
  • Pour it onto a sieve. Drain the hot water and immediately pour cold water on it. If you do this over the kitchen sink, it is a cake walk for newbies. This preserves the pasta’s shape and makes the pieces finely separated from one another despite being boiled and soft.
  • Now to save time, you can cook the gravy within the 8 mins that the pasta boils so that you can use the boiled pasta immediately.

Preparing the gravy

  • Heat oil in a non-stick pan/vessel along with lots of jeera and some raai. Take care that the oil is just enough to add taste to the pasta, without making it taste oily. I took about 3 tablespoons for the 2 dishfuls.
  • When the jeera starts crackling, that’s when you add onion. Sauté till brown. Add garlic ginger paste somewhere after it is put in the pan and before it turns brown. This will help your pasta have a distinct underlying flavour of garlic.
  • After a while add the tomatoes and the masalas – first haldi, then mirchi, then dhanajeeru, garam masala and lastly salt. Add sugar to taste. (I heard that exclamation! Trademark gujju thing this 😛 )
  • Saute for a while and then add flour. I added very little flour 2-3 tablespoons. Add the same amount of milk. Make sure that the mixture of onion-tomatoes is well cooked. In normal Indian way of cooking, onion and milk is never mixed in a single food item, but as this Italian origin dish demanded it, I had to oblige. If you have any substitutes for milk, please suggest them in the comment thread 🙂 They would be of great help 😀
  • Cook all this till a tasty aroma emanates from the pan and you hear your guinea pigs go yummmm…

Preparing the dish

  • Now you have the boiled pasta and while it boiled, you prepared the gravy.
  • Pour all the pasta in the gravy pan and mix thoroughly. Add some of the coriander and save some for garnishing.
  • Keep some gravy for the serving tray, round the tray with the gravy, put the pasta in the middle and garnish with coriander.
  • Serve it with élan!


Tips and Tricks

  • I wasn’t too sure of how the pasta would turn up. So I made roti chivda too, using the some of the ingredients used in the pasta.
  • Simple recipe for Roti Chivda – Heat oil with jeera, saute onion in it, put all the masala (and stop just before adding the flour, cos roti already has it 😛 ), no milk and in place of tomatoes; use lemon to balance the sugar. Garnish with coriander and serve.
  • And to my surprise, the roti chivda and pasta complemented each other well at the dining table.

There was first the 2 minute maggi, now….there is the 8 minutes pasta 😀 If you try this recipe, I would love to hear how your pasta turned up…do drop a word in the comments!