Elite Recipe: Fromarge Pasta

Elite Recipe is a carefully selected delictable recipe once every month by The Elite Window. It is an offshoot from Tongue Tinglers.

You will need-

1 cup Salsa (See the previous June 2008 Salsa Recipe by clicking on the link from the right)
200-250 gms (1 serving) Penne Pasta
Oregano
Salt to taste
Soy Sauce
Cheese (3 cubes)
Milk 1 cup
Flour 1 cup

For Pasta-

Boil Penne pasta in slightly salted water. Add a spoon cooking oil before itself to prevent it from sticking. After boiling for 5-8 minutes, remove Penne by straining the water out. Take a Kadai (or a pan) add a spoon of olive/cooking oil and add the salsa mix. Add a sprinkle of Soy sauce (not too much) and saute well. Simmer. Now in a seperate pan, add the milk and slowly boil. Add two tablespoons flour (See to it that you dont add too much- just enough to make the milk viscous). Grate the cubes of cheese into the milk saucepan. Do not neglect the other simmering Kadai/pan. Saute the milk saucepan well and pour the viscous mix onto the kadai/pan containing the salsa mix. Mix well and then add to the bowl containing the penne pasta. Mix again and then pour into serving dish with a sprig of lettuce and serve. If required, one can make the dish more interesting by adding edible, minced bottle mushrooms along with the salsa mix. Sprinkle the Oregano on top of the serving in the end.

This dish is to be taken while hot.

Your Chef,
Aditya C.R
The Elite Window

Maami's Kitchen: Medu Vadai

Ingredients:

916 gms (4 Azha) Urad Dhall (Ulthamparuppu)

3 Chillis

Salt to taste

1/2 litre Oil (preferably corn oil)

Curry Leaves (Karvapillai)

1 cup Coconut bits

Method:

Soak the Urad dhall for 25-30 min in water. Add the soaked dhall along with the water into a mixie grinder (or go to the local miller and get it grinded). (Keep adding exact amounts of water, just enough to keep the batter from getting dry, when you're doing it yourself). When the batter is ready, add the required amount of salt (after taking the required amount of batter seperately, but if you want to use the whole batter, you'll get approx. 20 vadais depending on the size of each vadai). Add the chopped chillies, curry leaves and the coconut bits and mix thorughly. Pre-heat the oil in a kadai. Test the oil's heat by adding a pinch of batter in it and seeing if it gets cooked. If it is hot enough, take a blob of batter on your oil-greased hands and make a hole in the center. Slowly slide the batter on your hand into the oil (avoid getting hurt by crackling oil) and fry till golden brown. Serve hot with sambar, sauce or chutney. (Recipe for homemade sambar will be upcoming shortly).

Your Chef,

Aditya C.R

The Elite Window

Tongue Tinglers: SALSA twist!

For homemade Salsa:-

250 gms Capsicum

250 gms Tomato

a few flowers of garlic

Tomato Puree (with flavours if available)

2 tsp Chilli powder 

Jalepeno (A few pieces)

Olive Oil (2 tbsp)

Oregano (a pinch)

Salt and Sugar to taste

Mince the tomatoes and capsicum and crush them in a bowl with your washed fingers or with a pestle. Now add the mix to a pan with pre heated olive oil and minced jalepeno and saute. Add flavoured tomato puree with a dash of oregano and saute again till it becomes less watery and more viscous. Add chilli powder as specified if you really want it and then add the minceed garlic and saute. (Do not let the mixture dry!) Add salt and sugar as per taste and mix well. Remove pan from heat at optimum viscosity and add alongside nachoes or mix with pasta and serve hot!!

Aditya C.R

 The Elite Window