November 10, 2011
This recipe works for me on so many different levels... I am not too fond of a tomato-based sauce with my pasta, and this is a great way to use over my leftover kurma from the previous day.
Even though I had entertained the thought of marrying the Indian kurma/korma and the Italian pasta, my aunt's "Kurta" (Pasta+Kurma, my cousins put that term together, so smart I think!) was what inspired me to eventually try this. She had used a combination of kurma and marinara sauce for her pasta if I am right. I decided to omit the marinara, and added some ricotta cheese for a creamier texture and give it some body.
You can use the very same kurma that you make at your house, whatever different blend of spices and vegetables that you throw in normally will work. Even some leftover kurma from the dinner you had from your neighborhood Indian restaurant the previous night will be perfect. But make sure the kurma that you add is something that you will enjoy eating in the first place. There is no point in adding something that does not taste good. It might eventually spoil the entire pasta dish.
Baking and serving it in individual ramekins makes for a pretty presentation and this way everyone gets a fair share of that lovely crust we put on top.
Whole wheat pasta (any shape) - 1 lb box
Leftover vegetable Kurma - 3 cups
Ricotta cheese - 1 cup
Plain bread crumbs - 1 cup
Parmesan cheese - 2 tbsp grated
Mozzarella cheese - 1 cup
Salt - To taste
Oil - 1 tbsp
Preheat oven to 425F.
Cook pasta in a quart of boiling water. Remove before it is fully cooked. It will continue to cook in the oven with the kurma, so try not to over cook them at this step.
Drain the pasta, and now add oil, ricotta cheese and mix well. Then add the kurma and salt if necessary (if you haven't already salted the pasta water)
Spoon the pasta mixture into small ramekins. Spread a little of the mozzarella cheese a little on each cup. Sprinkle the bread crumbs mixed with the Parmesan cheese on the top.
Drizzle a little olive oil at the end.
Now place the ramekins in an oven-safe tray and bake till the top is brown and bubbly.
Let it cool down a little bit and enjoy.