Spirali Tricolor Pasta | Spirali Tricolore pasta | Tri color pasta with sweet corn

Cuisine Style: Indo-Italian | Cooking Time: 10 minutes | To Serve: 3 | Type: Breakfast or Dinner

Ingredients

• Tricolor spirali Pasta - 1 cup
• Tomato - 1 chopped
• Tomato chilli sauce - ½ cup
• Corn kernels - ½ cup [boiled]
• Dried Oregano - 1 tbsp
• Dried Rose merry - ½ tbsp
• Dried basil - 2 tbsp
• Onion - ½ sliced
• Ginger [grated] - ½ tbsp
• Garlic [chopped] - 1 tbsp
• Green chilli - 1 chopped
• Coriander leaves [chopped] - 2 tbsp
• Curd [fresh, whisked] - 1 tbsp
• Pepper corn [freshly ground] - ½ tbsp
• Almonds [dry roasted, grated] - 1 tbsp
• Lemon juice - ½ tbsp
• Salt to taste
• Sugar - a pinch
• Oil - 2 tbsp
• Butter - ½ inch

Preparation

• Heat pressure cooker then add 1 tbsp oil, butter then add sliced onion & sauté till light brown. Add ginger, garlic and green chilli sauté gently then add dried oregano, rose merry and basil & sauté gently then add chopped tomatoes mix well.
• Add salt and Tricolor spirali Pasta with water mix and well then cover it and cook it for 3 whistles.
• Heat 1 tbsp oil in another pan add boiled corn kernels then tomato chilli sauce and cooked pasta, sugar and fresh curd mix well and stir for 2 min then cut off heat. Sprinkle coriander leaves, freshly ground pepper corns and lemon juice mix well then garnish with roasted and grated almonds serve hot.