Hindustan Times
The joys of pasta vodka-masala
We are, of course, substantially worse off than them, but like us, Italians are garrulous, disorganised and make a virtue of chaos.
That’s why Italians and Indians get along very well. Two Indian supermodels found Italian husbands: Madhu Sapre and Sheetal Malhar (I know Sapre is still married, not sure about Malhar). Conversely, Sonia Maino found not just a husband but a country for herself. Only an Italian could have adapted to modern India’s politics.
My wife’s cousin is married to an Italian and the similarities are astonishing. Like us, they are accepting of last-minute guests and tend to shrug if things don’t turn out as they are supposed to. Like us, they love their food and have a long, proud culinary tradition.
Little wonder that pasta has become so beloved in urban India. My main problem with Indian-restaurant pasta (with some honourable exceptions) is that (a) it’s way too oily and (b) we love to overcook it (al dente? What’s that?)
Here’s the easy solution: make your pasta at home. There’s nothing quite like it.
I don’t mean making the pasta itself. I haven’t quite got there. It’s far more convenient to buy pasta, especially now that every kirana store seems to stock it and a growing number of store owners can guide you through — at least — sphagetti, penne and farfalle (though there are as many types of pasta as there are alphabets.)
So, what I mean is — cook the pasta at home and make the sauce yourself.
Now, I’m sure many of you do this, but let me share my limited experience.
I stick to two types of sauces: pesto and arrabiata, both suitably Indianised.
I made my version of the arrabiata last night, and it was rather delicious. That I must add: The vodka that went into it helped overcome my culinary limitations.
Here’s what I did:
Chopped 12 large, juicy tomatoes into quarters or smaller. Peeled 8-9 large garlic cloves
Arranged them in a baking dish and roasted them in my old, battered oven till I got this wonderful, nutty smell of roasting garlic.
After crushing the garlic, I put some olive oil (a teaspoon) into a non-stick pan, threw in the garlic, when it started browning some more, threw in the tomatoes and some red-chilly flakes. I added some puree, which I shouldn’t have (made it a little tomatoey, if you know what I mean). Reduced the flame and kept stirring till the tomatoes started to collapse.
Kept stirring—this time with some cheap vodka (about a half cup at least, though I couldn’t be sure). For good measure, I threw in some red-wine vinegar. You can use red wine; it goes very well.
Of course, the pasta was thrown into a big pot of boiling, salted water, then stirred until it was al dente, meaning slightly under done, which is how I like it (most people don’t). Took about 20 minutes. I had no fresh herbs, so I threw in some dried herbs. If you can tear and add fresh basil, nothing like it.
I didn’t have fresh parmesan either. If you do, grate it over the finished pasta and sauce. I did grind some fresh pepper over it though.
Next week, I’ll take you through my version of Indianised pesto.
(2 votes, average: 5 out of 5)
Loading ...Posted by Samar Halarnkar on Friday, June 12, 2009 at 5:30 pm
Filed under Food · Tagged garlic cloves, Italians, juicy tomatoes, pasta, urban India
Hi Samar,
The pasta recipe looks good. Should try one of these days.
And about similarities between Indians and Italians, here’s one more. It’s said we are the only people in the world who’ve learned to work wonders with our aubergines. Apparently, no other country has experimented so much with the vegetable. I would appreciate if you could share some Italian recipes.
And yes, if you are looking for healthy pasta, Fab India keeps some amazing ones. Check out.
Cheers!
Rini
[Reply]
Samar Halarnkar Reply:
June 12th, 2009 at 8:37 pm
Rini, I would be happy to share some Italian recipes. Next week. I’ve seen the Fab India pastas, though I’ve never tried them.
[Reply]
finally! something an italian-loving vegetarian like me can enjoy. i’m waiting for the pesto now. also, i think italian food is really simple — and yet, delicious. indians end up doing too much with it and ruining the inherent simplicity. i once spent a month in italy and my favourite dish was an easy romano wrap — loaded with juicy tomatoes, fresh basil, cheese, salt, pepper and olive oil. yum!
[Reply]
[Reply]
I never thought about this Indian-Italian closeness. This is so amazing that Indians and Italians gel so well with each other. Recently I met with my Indian friend’s Italian girl friend and realised that their culture is not very different from Urban India.
Great Observation!!!
I think Smirnoff would have been a better choice though! I am definitely gonna try this masala-vodka pasta.
[Reply]
Samar Halarnkar Reply:
June 15th, 2009 at 9:07 am
didn’t have Smirnoff, that’s why the cheap vodka!
[Reply]
this one looks like quick meal,..;-)i am waitn for the idian version of pesto,.:-)
[Reply]
Samar Halarnkar Reply:
June 15th, 2009 at 9:06 am
coming up! this weekend…I just need to buy lots of fresh basil, hard to do in the summers
[Reply]
An italian butcher shop is your best bet if you like me are searching for a goat not lamb meat !! I realised this during my days in the US. I am sure therefore there must be some great Italian goat-meat dishes you can find for us Samar?
[Reply]
Hmm. I think I can. Let me try.
[Reply]
Pasta. I love. Alcohol. I love. Alcohol in pasta. too good to be true!!
[Reply]
Samar Halarnkar Reply:
June 16th, 2009 at 6:34 pm
[Reply]
Samar,
We visited Northern and Central Italy a few years back and were very surprised how dirty Rome was, garbage and specially dog poop every where. Had to be careful walking on the street in the mornings. Rome is very famous for its pick pocketers -small children.
A tip, always add wine to your sauce - put a cup and drink the rest while cooking your meal.
On another note, did you know that Mozarella cheese was made with buffalo’s milk that were imported to Italy from India?
Cheers,
Dipti
[Reply]
Samar Halarnkar Reply:
June 16th, 2009 at 6:31 pm
So it does sound like India eh?
I did add wine to the sauce, as I said.
I do know mozarella cheese is from only buffalo milk, but from Indian buffaloes? no, i did not know that…
[Reply]
I thought only am the one who knows actual taste of Pasta here in India
…though i haven’t been to Italy but have had pasta made by a nice italian woman……tried your recipe…..looking forward for more…
Thanks
[Reply]
Samar Halarnkar Reply:
June 18th, 2009 at 12:08 pm
Did it turn out okay?
[Reply]
Before throwing crushed garlic in the oil, Samar throw a few grains of ajwain (carrom seeds), it will give a very Italian spahgetti flavor. Try it..it works. I always make fresh spaghetti sauce. Learned it from my friend in Trieste.
[Reply]
Samar Halarnkar Reply:
June 18th, 2009 at 12:09 pm
What a great idea Tasneem! I’m going to try that
[Reply]
Samar, happy to share a simple yet delicious sauce recipe by an Italian colleague who is from Naples. Goes best with spaghetti, cooked al dente. Requires 1/2 kg chicken mince, 3 tbsps olive oil, 1 onion, 1 carrot, 1 small piece of celery, a sprig of rosemary, a glass (and some!
) of white wine, 400 gms of tomatoes (better if they’re out of a can, pureed with some chopped pieces) and some basil leaves. Saute the chopped onion till translucent, add chopped carrot and celery and cook till soft. To this add the chicken mince, rosemary, and white wine. Cook till the wine evaporates and then add tomatoes. Season with freshly ground pepper, salt and crushed basil leaves. Add water till all of the mixture is covered. Let it cook on slow for an hour. Top off with generous shavings of Parmesan and you’re set.
You could also do a lamb sauce with 1/2 kg of lamb cubes, 5 chopped onions, a glass of red wine, salt and pepper. Slow cook for 1 hour.
Buon appetito!
[Reply]
Samar Halarnkar Reply:
June 18th, 2009 at 12:10 pm
Now you’re talking. Thanks for the recipe.
[Reply]
Pervin Reply:
June 19th, 2009 at 3:20 pm
That’s two! recipes so I’m done till X’mas.
[Reply]
Hey Samar, how come your pasta recipe is all-veg. And I thought you stayed away from all things vegetarian :).
Do you think the basic recipe would still stand good if I added some grilled chicken pieces in it?..or would spicy meat balls make more sense?
[Reply]
Samar Halarnkar Reply:
June 29th, 2009 at 2:07 pm
Oh well, I’m just trying to cater to all the vegetarians who say I ignore them. Spicy meat balls would go great with this sauce. Grilled chicken will work as well
[Reply]
Hi,
Incidentally, both nations are protected to the north by a range of mountains, the Alps for Italy and the Himalayas for India. Further, both countries host a major world religion, Christianity for Italy and Hinduism for India.
Wish you had some meat in your recipe..
BK
[Reply]
Samar Halarnkar Reply:
June 29th, 2009 at 2:08 pm
You can always add the meat, no problem. See above
[Reply]
Samar I tried this last week and it was yummy!
[Reply]
Samar Halarnkar Reply:
July 16th, 2009 at 8:54 pm
Arpana, that’s great.
[Reply]
Tried this at home and turned out amazing…at first i thought it messed it up casue the tomatoes wouldnt collapse, but it turned out just fine…one of the best sauces I’ve ever eaten…your pesto is up next for trial…love that your recipes are simple but yummy! Thank!
Keep ‘em coming Samar…I’m hooked!
[Reply]
Samar Halarnkar Reply:
July 16th, 2009 at 8:55 pm
[Reply]
I do this vodka-masala-meat thing often, especially in summers. I also use vodka to make Trifle…
In my culinary endeavors, the vodka goes into me and the masala into the meat, the fundamental approach being that they should meet mainly in my stomach
While on Vodka, I recommend Grey Goose, outclasses Smirnoff by a long shot
[Reply]
Sounds delicious, now if only humble blogs could give off even the slightest scent…
I usually opt for a rudimentary pasta salad(!) (think torridly muggy evenings + beer or tall cocktail of your choice)
Cook pasta, farfalle preferably,
Dice tomatoes, bell peppers, mushrooms, shred basil
Blend red wine vinegar, salt & pepper & shredded basil into a simple sauce (red wine works great) - keep stirring to a consistent blend
Wait for the pasta to cool enough to refrigerate. Mix with veggies & liberally douse with sauce
[Reply]