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

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

Curd – 20g + 20g = 40g

Roasted capsicum – 2

Boiled Pasta – 10g

Butter – 1/4 teaspoon

Canola Oil for frying

Filling

Ingredients

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

Method

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

Ingredients

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

Method

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.