Add a little salt.Ĥ)Scoop out the cooked asparagus from the pot, add to the creamy sauce and allow the sauce to simmer for a minute or so with the asparagus.ĥ)Meanwhile, add the pasta to the water and allow it to cook.Ħ)While the pasta is cooking, blend the cream and asparagus together in a blender (pulse for a minute).ħ)To the blended sauce, add the thai seasoning and chilli powder and simmer for another 1-2 minutes.ħ)Remove excess water from the cooked pasta. Adding salt to water ensures that the water boils at a higher temperature and so vegetables cook faster.Ģ)Place the asparagus in the water and boil for 5-6 minutes, until the asparagus (es?) turn a bright green and are just tender.ģ)While the Asparagus is cooking, add the margarine and cream to a saucepan and simmer for a minute or two. I ended up having to eat the same pasta for lunch for a whole week! I believe I learnt from that mistake and so I limited the cream, left out the milk and made sure to add plenty of spices this time!ġ0 – 12 asparagus (the thickest part of the stalk removed)ġ teaspoon Thai Seasoning (you could substitute this for garam masala or morroccon seasoning I suppose.)įresh herbs (I used dill – but oregano, basil or even coriander would work)ġ)In a big pot bring 4-5 cups of water to boil with a little salt. The last time I made a creamy pasta, Sudarshan and Divya hated it! Neither Sudarshan, nor Divya like the smell of milk / cream, so the pasta was a disaster. So - I have been experimenting with my own recipes! I really like Asparagus, but coming from an Indian family, it wasn’t a vegetable my mum cooked with. This was something that I tried yesterday. You can adjust the lemons, chilli powder and salt to taste. This pickle can be eaten immediately but will taste best after a day or two. Pinch of asafoetida (if you decide to not use the garlic, then you can use extra asafoetida)ġ) Cut the cauliflower into small florets.Ģ) Add the chilli powder and salt to the lemon juiceĤ) Fry the fenugreek seeds with a tsp of oilĥ) Blend roasted fenugreek seeds and mustard seeds together into a fine powder.Ħ) Add above powder to the cauliflower soaking in lemon juice.ħ) Fry the tadka items together (until the mustard seeds pop) and add to the pickle.

I can’t wait to try making it myself! You could store it in the fridge for a few weeks atleast without worrying about it going off.Ģ tablespoons fenugreek seeds (vendhiyam) I asked her for the recipe and am now sharing it with you.

When we got there, the couple (from Andhra) asked us to stay for dinner (actually they said, “You have to stay for dinner, or else you will have to take the food home!”), so we decided to stay.Īt our friend’s house, we had cauliflower oorgai - it was all karam karam and soo yummy! I have never tried it before and to cut a long story short - loved it! Our friend was even kind enough to give me some to take home.

Breakfast conji can