Mitahara – by Mansi Desai

Fusion cuisine / Fusion food / fusion cooking is essentially mixing of food cultures and cuisine. It is about taking best of different culinary disciplines and combining it to make a new different dish. Today I am trying Italian and Indian fusion food..!!:)

Pasta is one of the staple dish in Italian food, and Paneer in the North Indian cuisine. So why not create a fusion food with these two yummy ingredients. Today I would like present you “Paneer Angara pasta” – One of my own creation.  This recipe was an outcome to use some leftover sabji .. 🙂

Ingredients:

2 cups –  Boiled  Pasta ( I used  Elbow Macroni)

2-3 cups- Store bought White Pasta sauce

3 tbsp – Mint Chutney

2 tsp- Olive oil

1 tsp – Italian seasonings- Oregano, Basil etc.

1 cup – Paneer Angara Sabji (I followed Chef Sanjot Keer Veg Angara Recipe

just replace veggies to  paneer)

Recipe:

1. Heat the olive oil in the pan.
2. Add left over Paneer angara sabji and sauté it for few minutes.
3. Add White pasta sauce and mint chutney. Mix and sauté it for few minutes.
4. Add all the seasonings and little salt if required.
5. That’s it..!! your Paneer angara pasta is READY..!!! 🙂