Bored of traditional sweets? Charm your guests with a fusion recipe this Diwali.
Avijit Deb Sharma, Executive Chef at Ibis and Novotel Bengaluru shares an interesting recipe.
- 75 gm penne (boiled al dente)
- 10 gm garlic, peeled and chopped
- 5 gm green chilli, chopped
- 80 gm tomato makhani gravy
- 50 gm onion tomato gravy
- 10 gm red chilli powder
- 5 gm red chilli flakes
- 20 gm Amul fresh cream
- 20 gm butter, salted
- 10 gm Parmesan, grated fine
- 80 gm chicken breast, boneless (diced, only for chicken pasta)
- Heat oil in a pan and add chopped garlic. Add green chillies and let brown well. For non-veg penne makhani, add diced raw chicken before the gravies are added and saute till done.
- Add the onion and tomato gravy. Saute well till oil separates.
- Add the red chilli powder and butter. Toss in the penne. Add water as needed to adjust the sauce to a coating consistency.
- Finish off with cream, Parmesan cheese and red chilli flakes.