Friday, July 17, 2009

A TWISTIE, WITH SPICE AND COLOURS: VEGETABLE SPAGHETTI

I made thin lines....... Oops..., did I say lines!!!..... I meant to say that I made little twines....oh no.... twines?? lines?? what is wrong with me... I made spaghetti, or is it noodles???confused..hmmm....¿¿¿ Okie, I must admit that until today I did not know the difference between a spaghetti and noodles. If you think that you also get baffled sometimes, then this post is for you....




......READ ON......



SPAGHETTI:

WHAT IS THE MEANING?

The word spaghetti is derived from an Italian word spaghetto, which means thin string or twine. It is a type of pasta, long and cylidrical in shape.

MADE OF??

The spaghetti is made from Durum wheat semolina,which has a yellow tinge in color.

STILL CONFUSED...I AM NOT FINISHED YET....

TYPES OF SPAGHETTI

1.Spaghettini ("thin spaghetti"or "angel hair spaghetti") takes less time (usually two minutes less) to cook to al dente form than regular spaghetti.

2.Spaghettoni ("thick spaghetti") which takes longer to cook.

HOW TO COOK?

Spaghetti is boiled in water, its cosistency or texture changes upon cooking.

  • al-dente : It means not so soft, with a bite in the center.
  • softer consistency

NOODLES:

WHAT IS THE MEANING?

It is derived from a German word Nudel (noodle) and may be related to the Latin word nodus (knot).

MADE OF??

A noodle is any kind of extruded food product made from a homogenized mixture of unleavened dough that is formed, dried or refrigerated before cooking.

TYPES OF NOODLE

Noodles exist in an abundance of shapes.There are different types of noodles based on the primary ingredient

1.Millet:Oldest known prehistoric noodles or Indian ragi noodles.
2.Wheat:

  • Handmade short, thick small German noodles.
  • Lamian: hand pulled Chinese noodles.
  • Mee pok flat, yellow chinese noodles, popular in Southeast Asia
  • Nokedli: Hungarian noodle
  • Pasta: approximately 350 variants used in Italian cuisine
  • Somen: very thin Japanese wheat noodles
  • Spatzle: a type of noodle made of wheat and eggs
  • T├ęszta: various ranges of Hungarian pasta
  • Udon: thick Japanese wheat noodles

3. Rice:

  • Flat or Thick rice noodles
  • Rice vermecilli: thin rice noodles

4.Mung bean: Glass noodles, sweet potato Vermicelli or bean vermicelli.

5.Potato or canna starch:

  • Cellophane noodles: can also be made from potato starch or canna starch or various starches of the same genre.
  • Gnocchi: small Italian dumplings.
  • Halusky, small Slovak dumplings made of grated potatoes and wheat flour (and sometimes egg), usually made with sheep's cheese, sauer cabbage, or tvaroh (cottage cheese/curd), and fried bacon.

6. Buckwheat:

  • Makgusku :local specialty of South Korea
  • Naengmyeon:Korean noodles made of buckwheat and sweet potato starch. Slightly more chewy than soba.
  • Soba:Japanese buckwheat noodles
  • Pizzocherri: Italian buckwheat noodles from Valtellina, usually served with a melted cheese sauce.

7. Acorn:made of acorn meal, wheat flour, wheat germ and salt.

HOW TO COOK?

These are cooked in water or brot, then drained. Noodles are soft and absorbs colour.

(INFORMATION COURTESY: WIKIPEDIA)

INGREDIENTS


1/2 PACKET SPAGHETTI
1 TBSP OLIVE OIL
2 TSP SALT
1 GREEN BELL PEPPERS
1/2 MEDIUM ONION
1/4 CUP GREEN PEAS
1 CARROT
1 TSP CUMIN SEEDS
SALT TO TASTE
1 TSP RED CHILLI POWDER
1/2 TSP GARAM MASALA

1/2 TSP CHAAT MASALA
1/2 TSP BLACK PEPPER POWDER
1 TBSP SOYA SAUCE
1 TBSP RED CHILLI SAUCE




STEPS OF PREPARATION


1.Take water in a large pot and boil on high heat, when it starts boiling add spaghetti, salt and oil.

2.Boil for 7-8 minutes and then drain it, pass the spaghetti under cold water and keep aside.

3.Wash all the veggies and cut green bell peppers in long strips, cut onion in thin slices and grate carrot.

4.In a pan take 2 tbsp oil, add cumin seeds.

5.When cumin seeds starts to splutter, add all the veggies (onion,green bell pepper,peas and carrot) and stir fry on high heat for 2-3 minutes, make sure that veggies donot get burned.

6.Add soya sauce, red chilli sauce, salt (add carefully as soya sauce also contains salt, I added 1/2 tsp), red chilli powder and black pepper powder.

7.Mix well and stir fry for a minute,then sprinkle garam masala and chaat masala.

8.Fold the stir-fried veggies into already cooked spaghetti and serve hot.

This hot plate of pasta is going to be a part of presto pasta nights this month hosted by ruth.

4 comments:

  1. What a great post! Thanks for all that hard work and digging up so much info.

    Even better...thanks for sharing that awesome pasta with Presto Pasta Nights.

    ReplyDelete
  2. I am happy that you liked it Ruth..Happy hosting

    ReplyDelete
  3. I love all the info here! Now I feel much more informed. This fusion dish seems great, I love ethnic mix recipes.

    ReplyDelete

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