Pasta In Root Veggie Puree

About Pasta In Root Veggie Puree

Ingredients

• Colourful fussili pasta, boiled 2 cups
• Medium turnip, peeled, boiled and roughly chopped 1
• Medium carrots, peeled, boiled and roughly chopped 2
• Medium sweet potato, boiled, peeled and roughly chopped 1
• Oil ½ tbsp
• Garlic, finely chopped 1 tbsp
• Medium onion, finely chopped 1
• Salt to taste
• Black peppercorns, crushed to taste
• Keya Pasta Seasoning 2 tsps
• Fresh cream 1 tbsp
• Processed cheese 30 gms
• Fresh parsley sprig to garnish

How to Make Pasta In Root Veggie Puree (Stepwise Photos)

Method

Additional Tips and Tricks

1. Heat oil in a non-stick pan, add garlic and sauté till fragrant. Add onion, mix and sauté till it turns translucent.
2. Put turnip, carrots and sweet potato in a blender jar and blend into a fine puree. Add this puree to the pan, mix well and cook for 1-2 minutes.
3. Add salt, crushed peppercorns and 1 tsp Keya Pasta Seasoning, mix well and cook for 2 minutes.
4. Add pasta, mix well and cook for 1 minute. Add cream and grate 25 gms cheese into the pan. Add pasta, mix well and cook for 1 minute. Add cream and grate 25 gms cheese into the pan. Mix well. Add a little water, mix well and let it get heated through.
5. Transfer the pasta in a serving bowl. Sprinkle remaining Keya Pasta Seasoning, garnish with a parsley sprig and grate remaining cheese on top. Serve hot with garlic bread.

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps