Pasta in Irresistible Asian flavour

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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.

 The Recipe:

  • 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 

About mirandavoice

My interest in writing expands to travel, history, social and general topics. My articles are based primarily on my observations and curiosity in life. You will find the links of my articles in my Twitter account: mirandapresence My blog displays my thoughts. My blog (Quick Indian recipes – Easy, healthy,delicious) has recipes of my innovation in Indian cuisine. Journey along with me into the world of curiosity, Thank you. Sylvia Miranda (
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One Response to Pasta in Irresistible Asian flavour

  1. Mel & Suan says:

    Tofu in pasta? Oh wow did not thought about that. Something to ponder over. Tofu is usually bland. So it should absorb the sauces used for the pasta…hmmm…

    Liked by 1 person

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