Curry Leaf Infused - Maggi Pazzta W/Baby Corn

I’ve been to supermarket and found this new product from Maggi.

Pazzzzzzztaaa.

There were around three flavors on the shelves.

I cant recall them but I took a red colored one – could be a tomato flavored/curry flavored.

I really wonder how cant I recall what I ate.

I used loads of baby corn and curry leaf – I don’t remember what masala was that.

Anyways – I so much wanted to try out this new product – grabbed it(Paid for it – Ofcourse! )

It was this lazy morning – not exactly lazy – but I was so much sunk into this book called “Freedom At Midnight”. Basking in the sunrise, sipping my tea – while all these tiny tiny butterflies all over me – that was a heavenly feeling. I did not realize it was 9:00 Am – until I felt “hunger pangs”

I go open my “mini-pantry” for muesli – it was then this Pazzta toppled over and was eager to be cooked. Since – we still have’nt set up for home yet – I did’nt find any of my sauces . So I thought of giving it a southy tamper. I went to the refrigerator to pull out green chillies – but I found these b’ful, sleek n cute baby corns . And; also my house-maid got so much Curry Leaves that I was eager to get done with them  - lest they get rotten. Curry leaves were fresh and baby fresh. I’ve decided this pazzta would go “curry leaves-baby corn” pazzta. I’m a crazy fan of curry leaves – their smell and also the taste. Usually – finely chop them – enjoy that b’ful strong fragnance.

Here goes my spicy, southy pazzta:

Ingredients:

1.  Maggi Pazzta – 1 Packet
2. Oil – 2 Tb Sp
3.  Mustard Seeds – ½ Tsp
4. Zeera – ½ Tsp
5.  Curry Leaves – 20
6. Green Chillies – slit - 3
7.  Onion – Medium Size – 1
8. Baby Corns – Cut into thin circles - 5
9. Turmeric  Powder– ¼ Tsp
10. Salt – Acc to taste

Preparation Method:

• Take a skillet and add oil
• Once the oil is hot enough add mustard seeds, Jeera.
• Once they splutter – add finely chopped coriander,  green chillies.
• After say; 30 secs add – sliced onions.
• Let the onions turn pink n translucent.
• Add turmeric powder, salt , baby corn.
• Mix well.
• In a bowl – take ½ cup water .
• Cut out the maggi masala – mix in the water using finger tips.
• I do this to avoid any lumps while add this masala powder to the skillet.
• Back to the aroma-emanating skillet.
• Add water – how much water ??? I cant tell you that. I’m not a strict follower of “Directions” behind the wrap.
• All I knew was Pasta consumes lots of water – for it to become soft .
• So I’ve added around 10 Cups of water.
• Bring water to boil – then add the “lump-free-masala”.
• Add pasta to it.
• Simmer-  believe in “super-slow-cooking”. So I’ve minimized the flame.
• Cover the skillet with a lid.
• Should take 10 mins for the pasta to be edible. Check the seasoning and adjust accordingly.
• Before take off – I’ve added finely chopped coriander.

Serve immediately.

We’ve fell in love with it. Spicy, tangy, curry-leaves/coriander not to forget the “baby-corn” factor.

Atleast for me ; It was rich in terms of minerals/vitamins.

Though it was too hot  for me – my husband relished it.

I had to gulp in some orange juice later J