Similarly with pasta, I like sauces that coat the pasta completely. I'm not a big fan of white sauce (the only flavour it comes in is cheese) but unless it's chunky, it's difficult to make a good tomato based sauce that clings to your pasta. Unless...
You add a potato. The starchiness of the potato thickens up the sauce while still leaving it nice and smooth. I guess you could get the same effect with cornflour, but this is much yummier.
Here's what you need for the sauce:
1 medium sized tomato
1 small onion
1 medium sized potato
1 heaped teaspoon basil (mine comes in a bottle but if you can get the fresh variety, chop up 5 or 6 leaves)
5/6 cloves of garlic
1/2 a teaspoon each of salt and pepper
1 tablespoon olive oil
Half a cup assorted veggies - I chopped up half a capsicum, but you can put in anything you like. Mushrooms I find, release a lot of water so increase the seasoning accordingly.
Boil the potato first. Just bung it in pressure cooker with enough salted water to cover it completely. Give it ten minutes on a low flame after the first whistle and you're done. While you're waiting for the potato to cook, chop up the garlic, tomato and onion.
You can also cook the pasta, but I like to wait and cook it in the potato water. A little less than a fistful generally works for me. Wait till the water's boiling and then put the pasta in. Cooking times vary, depending on the pasta you use so read the instructions on the packet. Once it's cooked, drain the water and keep aside. Draining is tricky if you don't have a colander, so try taking out the pasta with a slotted spoon.
Peel and chop the boiled potato and then run the tomato, potato and onion through a blender till it's nice and smooth. Then heat the oil and add the garlic and basil. As soon as the garlic starts to brown add in the veggies along with the salt and pepper. Saute till they wilt a bit and then pour in the tomato/onion/potato smoothie. Keep stirring until it turns from a pale pink to a maroony brown. Taste it now to check for salty/pepperiness. If all's good add the pasta, give it a stir and you're done.
Eat hot.
4 comments:
Ah... never thought of that. Cool! Something new to try this week.
I was getting tired of putting weird veggies in the tawa as my way of "experimenting".
Sound awesome Rashmi. I guess im going to try it out this week.
Rashmi,
I think before judging the rasam saadham, give it another try- the traditional way.
It is true that rasam does not stick and sops your plate. But that happens only when a) Rice is not cooked with adequate water (the rice should be south indian :P) and b)mixing with your finger (and NOT your spoon)
I learnt this from mom who always ensures that both these criteria are met before she serves rasam. Also I try to mix the rasam in a bowl which makes it more convenient.
There are many health benefits associated with rasam- it keeps the digestive tract clean, depending on the main ingredients for flavour like garlic, pepper which are good for the throat, etc. it is a good idea to try rasam once in a while.
One more piece of advice, try the rasam at a tam bram's grandma's house and ull know the difference.
As for me, I am too lazy to cook but will keep ur recipe in mind.
@vivace - Heh, let me know next time you're in chennai or baroda. I'll arrange for a tam bram grandma to give you lunch ;)
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