22-01-2014 CORN AND CAPSICUM PASTA-INDIAN ISHTYLE I have a deadline coming up for submitting my entry for the 4th

Passions contest organised by Mills and Boon India (25-01-2014) and the fact that Ive already overshot my personal deadline by two days has inspired me to experiment in the kitchen. The fact that the cable is not working also helped shove me into the forbidden territory that is my kitchen. Procrastination is my middle name and Im telling myself putting down the recipe when its fresh will warm up my writer muscle to complete the 2200 words left to complete my entrys first draft at a record time. Chopping time at my speed 15 minutes; Cooking time 15 minutes; The recipe will serve 2 people; Tastes great served with toasted garlic bread and a cool drink (I opted for Orange Tang!!!) If you can multi task this meal will take you only 15 minutes to prepare but since I cant multi-task it took me half an hour, not that I was trying to save time. The longer it took the less time I had to spend. INGREDIENTS: 2 cups macaroni pasta 1 corn cob 1 capsicum 1 medium sized onion 1 medium sized tomato 1 cheese cube Butter to cook (approx 10 g or 4 pats or less) 75 ml milk 1 pizza shop packet of chilli flakes 1 pizza shop packet of oregano 1 teaspoon Salt crystals A pinch of Pepper A pinch of sugar A dash of Soya Sauce METHOD: Pressure cook the corn cob in 400 ml salted water for one whistle. Use a knife to shell the cob. Set aside the cup of corn (as you can infer from my terminology, I dont read recipe books nor do I cook much). Boil 300 ml salted water. Add half a pat of butter to the bubbling water and add the 2 cups of pasta and stir on a simmering flame for three minutes to get al-dente cooked pasta. Strain and set aside.

Chop the onion, capsicum, cheese cube (you can grate the cheese if you prefer...I just couldnt find the grater!) and tomato roughly. In a saucepan add the chopped tomato, salt crystals, a pinch of pepper and sugar, the chilli flakes and a nice pat of butter and cook on a simmering flame. Once the tomato fives out it moisture (about a minute later), add the chopped onion and half the chopped cheese and half the oregano packet, add the milk, stir well for about three minutes so that you get a nice rough chutney/sauce. To the tomato and onion chutney add the capsicum and corn and cook for another two minutes. Now add the pasta cooked to an al-dente consistency to the chutney, also add the rest of the cheese and oregano. Now stir gently so the chutney coats the pasta evenly and all the ingredients cook evenly on the low flame. Add the dash of soya sauce, if you like the Chinese taste, I do so I add it in the end an cook for another two minutes.

The Corn and Capsicum Pasta-Indian Ishtyle is ready to serve. Plate it and serve with garlic bread and a cool drink. A nice chocolate banana cake served with chocolate ganache topping makes a good desert. Let me know how this recipe turns out for you. And Ill return to completing my Passions entry. Wish me luck. I wish you luck too, even though I enjoyed the pasta...I hope it turns out well for you. <598 words in 45 mins, the writers muscle is all warmed up!>