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Main Course

Spinach Pasta (Macaroni)

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

2 tsp All purpose flour
1 tsp Ghee
Spinach( Red and green) - 1 cup (Cheera)
13/4 cup Milk
Sugar, to taste
Salt, to taste
1 tsp Oil
Water for boiling pasta

Preparation

Step 1
For preparing the sauce:- 1)Heat ghee in a pan. 2)When it melts, add flour and stir till it turns yellow in colour. 3)Add milk and allow it to boil. 4)Add chopped spinach. 5)Add sugar and salt to taste. For preparing pasta:- 1)Heat water in a thick bottom vessel. 2)Add salt and oil. 3)Allow it to boil. 4)Add pasta and cook for about 15 minutes 5)When it becomes tender, drain it in a colander. 6)Throw in the pasta into the white sauce and give it a good stir. :- If the sauce is too thick, add in a little milk to get the right n desired consistency.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Spinach Pasta (Macaroni)

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

2 tsp All purpose flour
1 tsp Ghee
Spinach( Red and green) - 1 cup (Cheera)
13/4 cup Milk
Sugar, to taste
Salt, to taste
1 tsp Oil
Water for boiling pasta

Preparation

Step 1
For preparing the sauce:- 1)Heat ghee in a pan. 2)When it melts, add flour and stir till it turns yellow in colour. 3)Add milk and allow it to boil. 4)Add chopped spinach. 5)Add sugar and salt to taste. For preparing pasta:- 1)Heat water in a thick bottom vessel. 2)Add salt and oil. 3)Allow it to boil. 4)Add pasta and cook for about 15 minutes 5)When it becomes tender, drain it in a colander. 6)Throw in the pasta into the white sauce and give it a good stir. :- If the sauce is too thick, add in a little milk to get the right n desired consistency.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.