Rolling & Action!
What are the most common Indian dishes?
Butter Chicken,
Paneer Butter Masala,
Upma,
Mutton Roganjosh
and "Pink Pasta"
"Pink Pasta" has been like,
It is owned by India.
And everywhere I go people say,
you didn't share the recipe of "Pink Pasta"
I was very
stuck up with Italian Food.
I learnt from "Antonio Caluccio"
He's known as the god father of Italian Food.
I always thought that I would do nothing with Pasta.
But..
I went to see a Gujarati friend..
And when he fed me Pink Sauce Pasta..
I mean..
Wow!
You cannot even tell that it has any connection with Italy.
But I have never had the tastiest Pasta ever.
So I thought, let me share that Indian
style "Pink Sauce Pasta"
Totally Indian!
Everything is Indian, no Foreign ingredients will be used.
Okay?
So, the most important thing for Pink Sauce Pasta is "Pasta"
Hmm..!
It's not like add
any pasta to any sauce.
Every Pasta has a purpose.
I personally like Penne because,
we want our pasta with a lot of sauce
and sauce is perfectly coated
in this tube in penne pasta.
So all the sauce just
steeps inside the penne and when you eat it, it's nice and juicy.
That is why mostly
Indian Pasta's are made in penne, because
we have a habit of that juiciness.
In this..
Salt,
preferably olive oil.
Otherwise you can put..
Any oil you want.
But don't add any strong oil. I mean no
peanut oil or mustard oil.
As long as it's not strong oil, you're good.
It happens sometimes
Ranveer said add any oil so we added.
Then will turn into anything else
and you'll say Ranveer didn't tell us.
Make tomato sauce on the other side.
Quick
tomato sauce.
I was stuck in my life for a long time.
And I always used to wonder
that
food should always be authentic.
And then..
you know, you cut to 25 years later of cooking.
I realised that I couldn't find authentic food.
Because authentic is, which was
made for the first time ever, then everybody copied it.
What is authentic?
Right!
And..
I have let go.
I have personally
decided
to let go. I have personally decided to let
taste drive everything.
Always respect food, respect ingredients
and don't run after authenticity.
Like
Pasta..
you know..
We are obsessed that people in Italy
eat it like this.
Interesting thing is..
The pasta in Italy
came from silk road to Italy,
silk road was the road
made to transfer the silk from China to Rome
because Romans had a lot of money.
They wanted silk
and used to come from China for Roman robes
and that silk was transported to Rome.
And..
With that silk, food was also transported.
And the Noodles,
they say reached Italy
on the silk road.
When they asked
the recipe of the noodles, so they got to know
that it is just a paste
a flour based paste.
And those Noodles eventually became Italian Pasta.
Right!
So,
what is authentic Italian Pasta?
Foodfull thought?
Normally people would say that pasta
should be Al dante.
Al dante as in..
to the bite.
The problem is that, Indian's
don't like to the bite pasta.
We are making Indian pasta, so no Al dante.
We'll cook it a little more.
Don't over cook.
We will over cook it in the gravy,
it will seep into the gravy.
So..
For now,
we'll just cook it a little more than Al dante.
Now this has become Indian
gravy ready pasta.
So, it's just a little more cooked than normal.
Don't bring it to mash consistency.
I mean..
I know we Indian's like it completely
nice and
mashy
But do that nice and mashy in the gravy.
Let it seep into the gravy.
Don't do it here.
No matter you're Indian or Italian
just don't put in cold water.
Please!
In the pasta, starch is everything. What is taste?
It's starch!
As soon as you put it in cold water, starch releases and pasta
disintegrates.
Let's puree the tomatoes!
Done!
No blanching the tomatoes, no
de-seeding, no dicing..
In India have we ever de-seeded them for the gravy?
No!
So this is Indian Style Pasta.
Indian Style Pink Sauce Pasta
People have a common obsession with Al dante
that paste should be Al dante.
Al dante is a function
for wheat, the wheat
which is made for pasta.
Right!
Or from which the pasta is made.
In Italy "Farina Di Grano Duro's"
as in Grano duro wheat
is used for pasta's dough,
in which gluten percentage is 11%
This gluten holds the shape of the pasta
and repels the water content.
Right!
Indian wheat contains
6-7% gluten.
Sharbatti wheat contains 8-9% gluten.
We don't have wheat which contains 11% gluten.
So imagine if you'll make pasta from Indian wheat..
So, what will happen?
It will
never be Al dante.
Because all the starch will be hydrolyzed, there is no gluten
to push the starch to that extent.
So that's why we don't understand that texture
because that's not our wheat.
People who use high gluten wheat
understand the Al dante, we don't,
because we don't use that wheat.
and it's okay
to not cook Al dante
especially when the pasta is made with the
flour that's from India, because it does not have enough gluten.
Simple!
In the oil
here goes
garlic
and then the onions.
There is one more place where you get amazing Pink Sauce Pasta,
Ahmedabad
in Manik Chawk
You'll get Pink Sauce Pasta 3 at night also.
Red chilli powder,
So the tomato needs to cook.
Cook tomatoes thoroughly
for 5-7 minutes.
Okay then!
Tomatoes are cooked
Now add pasta.
Again,
this happens only in India.
Normally you make the sauce completely
and then
you;ll just toss the pasta and then  remove it off the flame.
But,
In India we are habitual to gravy.
So for that put the pasta in and let it cook,
so that the pasta soaks the gravy.
Very little ketchup,
corn,
peppers,
chilli flakes,
oregano,
little bit of butter
and cream.
Perfect!
And here goes cheese and don't be shy to add the cheese.
Have you ever been to Manik Chawk?
Do you know the consumption of Manik Chawk
is more than Mumbai city.
I am not kidding!
You should see how they treat cheese there
and I love it.
This is actual oregano
It is mostly used
in South in Charnamrit.
It is mostly available in South but,
Italians gave us that oregano
so we thought that is the best but
if you see this, use it in your pastas.
And we are done!
