This pasta is flavoured with the special flavour of curry leaves & Guntur chillies amalgamated in rice bran oil, and made protein rich with the addition of tofu.
- The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka, the leaves are generally called by the name ‘curry leaves’, the leaves are highly valued as seasoning in southern and west-coast Indian cuisine, and Sri Lankan cuisine.
- Guntur chillies are a group of chilli cultivars from Guntur District, Andhra Pradesh, India; theses chillies have a likable flavour along with high level of spiciness.
- Rice bran oil is the oil extracted from the hard outer brown layer of rice after chaff (rice husk). Rice bran oil might help lower cholesterol because it contains substances that decrease cholesterol absorption and increase cholesterol elimination.
- In adequate quantity of warm rice bran oil add small pieces of (3) Guntur chillies,
- Add finely sliced pieces of red, ripe (4 medium) tomatoes to the blend,
- Meld the mixture with a handful of finely chopped pieces of curry leaves, and smidgen the mixture with salt – according to preference of taste,
- Add sliced pieces of tofu (soya paneer – 200g ) to the melted mixture,
- Combine the boiled penne pasta (about 250 g = 4 cups of dry pasta) with the warm mixture.
Happy Eating ♥
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.