Chop the onions and tomatoes roughly and peel the skin of the garlic. In a pan, add a tblsp of oil to this and add the garlic, onion and green chilli to this and saute for few minutes.
Now add the tomatoes to this and saute nicely in a medium flame till the tomatoes shrink nicely. Add ajwain seeds, salt, redchilli powder,sugar and tomato ketchup.
Allow this to cool completely and grind into a fine paste.
When done, again add oil in the pan and add the ground tomato paste to the this and add the oregano powder and saute this in a medium flame for 5 minutes stirring in between.
Allow this to cool and store it in a airtight container and can be stored in the fridge for a week.
In a pan add the butter and add the finely chopped garlic and saute for a minute.
Add the plain flour or millet flour and saute for a very few seconds.
Add milk to this and whisk it well. Stir well not to form any lumps.
Keep it in a medium flame and stir well till it thickens. Once done add oregano powder, pepper powder and red chilli flakes. Mix it well and let this boil to get a saucy consistency.
Add grated cheese to this. Mix well. Switch off the flame. Add salt to this.
Cool and store in the refrigerator for a week.
Tomato 4 Onion 2 Garlic 4 cloves Green chili 1 Red chili powder 1 tsp (reduce if you want less spicy) Ajwain | Omam 1/2 tsp Sugar 1 tsp Salt as needed Olive oil 2 tblsp Oregano | Italian seasoning 1/2 tsp Video on how to make pasta sauce (both sauce)
Butter 1 tblsp Garlic 1 tblsp (finely chopped) Maida or millet flour 2 tsp Low fat milk 2 cups Oregano 1/2 tsp Black pepper 1 tsp Red chili flakes as needed Grated cheese 1 tblsp Salt as needed
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