Pasta Salad
Ingredients :
Tomatoes, seeded and diced 3
thin vermicelli 10 ounces
thin green beans,stemmed 8 ounces
salt to taste
pepper to taste
chopped cilantro ½ cup
ghee 2 tbsp 1 tbsp
mustard seeds
red chilli powder 1 tsp
asafoetida ¼ tsp
water 1-½ cup
toasted cashew pieces 1 cup
lemon juice ¼ cup
thin vermicelli 10 ounces
thin green beans,stemmed 8 ounces
salt to taste
pepper to taste
chopped cilantro ½ cup
ghee 2 tbsp 1 tbsp
mustard seeds
red chilli powder 1 tsp
asafoetida ¼ tsp
water 1-½ cup
toasted cashew pieces 1 cup
lemon juice ¼ cup
Directions :
Place the water, half of nuts, and the lemon juice in a blender; process until smooth.
Heat ghee add mustard seeds.
When they crackle add asafoetida.
Then add tomatoes, chilli powder and cashew puree; remove from heat.
Bring a large pot of salted water to boil; add the green beans.
When the beans are just shy of cooked, stir in the vermicelli.
Cook until the pasta is tender but firm.
Drain well and add the pasta to the ingredients in the saucepan.
Season with salt and pepper.
Stir in the remaining cilantro and garnish with the remaining cashews.
Heat ghee add mustard seeds.
When they crackle add asafoetida.
Then add tomatoes, chilli powder and cashew puree; remove from heat.
Bring a large pot of salted water to boil; add the green beans.
When the beans are just shy of cooked, stir in the vermicelli.
Cook until the pasta is tender but firm.
Drain well and add the pasta to the ingredients in the saucepan.
Season with salt and pepper.
Stir in the remaining cilantro and garnish with the remaining cashews.
Source : IndianTasteBuds
