Wednesday, March 7, 2007

Chutney Pasta with Mini Koftas

Generally, Indians like pasta. Though, we just don’t like your basic marinara sauce or pesto to go along with the pasta. We have to doctor it up somehow. My cousin in NY doctors his pasta by adding chopped jalapenos and diced chicken, and my mom smothers her pasta with butter, cheese, and a TON of black pepper. Basically, we need spice.

This is my doctored pasta recipe. I added mini koftas to the fray and they turned out to be quite good.


Chutney Pasta
8 oz. cooked spaghetti
1 14.5 oz can of diced tomatoes or crushed tomatoes
2 T vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. coriander seeds
4 or 5 dried red chilies
½ tsp. cayenne pepper
Handful of chopped cilantro
Salt to taste

In a medium pot, heat the oil, cumin, mustard, coriander and red chilies until the seeds begin to brown and pop. Add the diced tomatoes, cayenne pepper and cilantro. Simmer for 15-20 minutes on medium heat.

Mini Koftas

1 lb ground beef
1 tsp. minced ginger
1 tsp. minced garlic
¼ tsp. cumin powder
¼ tsp. coriander powder
½ tsp. cayenne pepper
½ cup chopped onion
1 serrano chili, finely diced
¼ tsp. salt
Chopped cilantro

Preheat oven to 400 degrees.

Place all ingredients in a mixing bowl and mix well. Form meat mixture into mini meatballs. Place the meatballs on a baking sheet and put them in the preheated oven for 18-20 minutes.
If you want, you can freeze the koftas also and use them in a curry.

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