Calling All Chefs!

[VanHelsingh]

Personally I think throwing in a jar of Dolmio into a turka is cheating myself....... <ahem ahem Kaljugi>

:bazooka:

Chal....!!!! Bas kar ehmi...

You don't expect me to do it Clemenza-style do you? :laugh2:

[dalsingh101]

Okay, my two rupees.

Prep: DO this all before hand to make life easier. Later, when you get experience (cleavage) you can chop stuff as you go along more efficiently!

Wash and chop up:

2 medium white onions.

1 large green pepper (diced fairly large)

2 handfuls of mushrooms (in halves)

2 to 3 cloves of garlic (finely chopped)

Green chilli to taste

Stick water on for pasta.

THEN:

<You have to do this quickly and carefully>

Heat up some oil in a large sauce pan and then throw in a small knob of butter into the oil (the butter should quickly sizzle away). Then put it on a medium flame a throw in a teaspoon of jeera and let sizzle for 5 seconds (it should sizzle if oil/butter mix is correctly hot), this flavors the oil. Then throw in the onions (do this quickly or the jeera may burn and ruin everything). Stir these occasionally to stop them sticking and to make sure they cook evenly. Once they go translucent throw in the garlic and cook for a further 3 minutes.

THEN:

Throw in 2 can of the best quality plum tomatoes you can afford. This really makes a difference!

Let this properly heat up and then stick on medium heat (stirring regularly).

Once the tomato mix is nicely heated up for about 5 minutes, throw the following into it:

1 teaspoon salt

1 teaspoon freshly cracked black pepper

Chillis to taste

Half teaspoon of tumeric

two heaped teaspoons of garam masala

1 teaspoon of paprika

(and to make it different) throw in 2 heaped teaspoons of oregano or dried basil

Let this cook gently for about at least 15 minutes to let the flavors fuse. Add a touch of vegetable stock or boiling water if it dries up too much, but you want to a nice thick consistency. Taste to check flavors and adjust as required around now.

THEN:

Throw in the mushrooms and peppers. We throw them in late like this so don't become totally soggy and retain some of their texture.

Cook for another 10/15 mins. (Whilst this is happening you should put the pasta into the now boiled water, I suggest penne)

But this time the pasta should be nearly made. What you want is for it to be 'al dente' that mean almost cooked but not completely. When it is, drain it and put it back into a large clean pan with a small knob of butter and pour the sauce mixture in with it on a medium to low flame.

Stir this gently (being careful not to break up you pasta and cook for a further 10 minutes.

And voila!! You should have a good munch on your hands!

:laugh:

[JSinghN]

Okay, my two rupees.

Prep: DO this all before hand to make life easier. Later, when you get experience (cleavage) you can chop stuff as you go along more efficiently!

Wash and chop up:

2 medium white onions.

1 large green pepper (diced fairly large)

2 handfuls of mushrooms (in halves)

2 to 3 cloves of garlic (finely chopped)

Green chilli to taste

Stick water on for pasta.

THEN:

<You have to do this quickly and carefully>

Heat up some oil in a large sauce pan and then throw in a small knob of butter into the oil (the butter should quickly sizzle away). Then put it on a medium flame a throw in a teaspoon of jeera and let sizzle for 5 seconds (it should sizzle if oil/butter mix is correctly hot), this flavors the oil. Then throw in the onions (do this quickly or the jeera may burn and ruin everything). Stir these occasionally to stop them sticking and to make sure they cook evenly. Once they go translucent throw in the garlic and cook for a further 3 minutes.

THEN:

Throw in 2 can of the best quality plum tomatoes you can afford. This really makes a difference!

Let this properly heat up and then stick on medium heat (stirring regularly).

Once the tomato mix is nicely heated up for about 5 minutes, throw the following into it:

1 teaspoon salt

1 teaspoon freshly cracked black pepper

Chillis to taste

Half teaspoon of tumeric

two heaped teaspoons of garam masala

1 teaspoon of paprika

(and to make it different) throw in 2 heaped teaspoons of oregano or dried basil

Let this cook gently for about at least 15 minutes to let the flavors fuse. Add a touch of vegetable stock or boiling water if it dries up too much, but you want to a nice thick consistency. Taste to check flavors and adjust as required around now.

THEN:

Throw in the mushrooms and peppers. We throw them in late like this so don't become totally soggy and retain some of their texture.

Cook for another 10/15 mins. (Whilst this is happening you should put the pasta into the now boiled water, I suggest penne)

But this time the pasta should be nearly made. What you want is for it to be 'al dente' that mean almost cooked but not completely. When it is, drain it and put it back into a large clean pan with a small knob of butter and pour the sauce mixture in with it on a medium to low flame.

Stir this gently (being careful not to break up you pasta and cook for a further 10 minutes.

And voila!! You should have a good munch on your hands!

:laugh:

Many thanks! ill try it out over the weekend and let u know how it goes!