#COOKED SPIRAL NOODLES FULL#

Zucchini noodles can be used to prepare pasta without the worry of overcooking them. The best way to serve Zoodles is raw or cooked with a variety of sauces, including a pesto, nut butter-based sauce, or Thai Zucchini Noodle Salad. Zucchini can be cooked in a variety of ways, including sautéing, spiralizing, and simmering. Because zucchini noodles are so versatile, you can eat them in a variety of ways. Season your noodles with just enough salt to make them taste fresh. If you want to salt your zucchini noodles before serving, don’t do so. It is flavorful, low in carbohydrates, and can be spiralized to make noodles in less than 30 minutes. If it is cooked, it will become watery and mushy. Zucchini’s high water content makes it difficult to cook well, despite the fact that the vegetable contains over 95% water.

Once the noodles are cooked, season to taste and serve. Add the zucchini noodles to the skillet and cook for about 5 to 10 minutes, stirring occasionally.

Once the noodles are ready, heat up a skillet over medium-high heat and add a tablespoon or two of olive oil. Use a spiralizer or a vegetable peeler to create long spiral-shaped noodles. To make the noodles, start by cutting the ends off of one or two zucchinis. If the pasta looks dry, then pour 1 to 2 tablespoons pasta cooked water.Cooking zucchini noodles typically takes around 5 to 10 minutes.

Add cooked pasta and 1 tablespoon oil.

Add kasuri methi, red chili powder and masala powder.

The raw smell of tomatoes should disappear.

Cook until the tomatoes turn soft and blend well with veggies.

Next mash the tomatoes well and add it to the pan along with salt.

Then add chopped veggies and fry for about 2 minutes.

Add onions and fry until they turn pink.

Fry till it begins to smell good for a minute or two.

When they begin to splutter, then add finely chopped garlic.

Reserve 3 to 4 tablespoons of pasta cooked water.

Drain off the pasta to a colander when done and rinse in cold water.

While the pasta cooks, rinse and chop the veggies.

I suggest referring the instructions on the pack of pasta.

Cook till al dente on a medium to high flame.

When the water begins to boil rapidly, add half teaspoon salt and pasta.

In a large pot, bring 6 cups of water to a boil.

¾ to 1 cup tomatoes chopped mashed or pureed (do not use very sour tomatoes).

2 tablespoon cream as needed (optional).

½ teaspoon kasuri methi (or 2 tbsps coriander leaves).

½ teaspoon garam masala or pav bhaji masala or any other masala powder.

½ teaspoon red chili powder (adjust to taste).

⅓ teaspoon salt (+ ½ tsp for boiling pasta).

2 tablespoon olive oil or butter (divided) (adjust to taste).

Alternately you can add in any pre-cooked or grilled or curried chicken to the masala. Add it to the pan and saute for 2 to 3 mins with the veggies.

Chicken: Boil the chicken first and shred.

Eggs: To use eggs, just move the veggies aside once done.

#COOKED SPIRAL NOODLES FULL#

To use homemade malai/cream, I simply blend 4 tablespoons full fat cream (from non-homogenized buffalo milk) with tomatoes.

You can also make your own vegan cream following my notes in the recipe card at the bottom of this post. To make the pasta creamy, add 2 to 3 tablespoons heavy cream.To make Cheesy masala pasta, you can either stir in the grated mozzarella or cream cheese to the hot masala sauce, before adding the pasta or after heating the pasta.FYI: Tomato ketchup has additives & starch while organic passata & tomato paste do not have any additives or preservatives. Every brand is different with varying level of tang. This imparts deeper flavors to your dish. For Umami flavor use tomato ketchup/ passata or tomato paste.

Cooked spiral noodles