Friday, March 13, 2009


                 Pasta is an all time favourite with Ramam. Depending on the quantity, it serves the dual purpose of a snack or dinner. I use Orgran rice-millet spiral shaped pasta. Cook the pasta with salt in water. Drain the excess water off and show it under running water. I make pasta the Indian way. Take oil (2tbsp) in a kadai. Add ginger-pepper-garlic paste. Add some raw cashews to this. Fry one medium sized onion cut finely. To this add 2-3 medium sized tomatoes and cook. Make a puree of this. To the puree, add the cooked pasta and cook over low flame for 1-2 minutes. After you put out the flame, add a tsp of extra virgin olive oil and blend it in. Garnish with cilantro/coriander leaves and oregano.Looks like I  will need a crash course in photography!

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