Pasta in Cashew-nut Sauce

This is one of my favourite pasta recipe.

200g. pasta(any type)
handful of cashenuts, broken
1/2 onion, cubed
few springs parsely
1 clove garlic (optional)
1 cup milk
boiled vegetables (carrots & green beans), optional
1 tbsp +1 tsp olive oil
black pepper to taste
1/4 tsp ajwain(carom seeds) or oregano
salt to taste

To boil Pasta:
Bring about 1 litre of water to boil. Add pasta, 1 tsp salt & 1 tsp olive oil to it.
Boil the pasta as per instructions on the packet. The pasta should not be over cooked, it spoils all the taste. So make sure you cook it upto the right point.
While the pasta boils you can prepare the sauce.

For Sauce
Grind together cashewnuts, onion, a little parsely, garlic with little milk into a thick paste.
Heat 1 tbsp olive oil & add this paste to it. Saute it for 2 min. & add milk. Mix well so that no lumps remain & simmer until thick. Add boiled vegeatbles.

When the pasta is ready drain the water & add the pasta to the nutty sauce. Add pepper & ajwain or oregano. Adjust salt & Mix well.

Serve warm with Garlic Bread.

Hummus

This dish is very popular in the middle eastern countries . Its popularily eaten with Pita Bread and also used as a dip for Falafel, bread or just anything. To prepare this dish Tahina is used which is seasame seed paste in olive oil.
I remember the first time I saw it I felt oh! who will eat this dough, without tasting I just threw it. As I got used to its subtle taste I started liking it. Its a very simple dish and comes very handy at hungry hours.

Serves:4
Shelf life: 1 week refridgirated

What I used:

1/2 cup chick peas
3 tbsp Tahina
2 tbsp sour cream(optional)
1 clove garlic
juice of 1 lemon
little olive oil
chopped parsely & chilli flakes for garnish


How I made:
Wash and soak chick-peas overnight or at least 6 hrs before boiling. Boil them with salt in a pressure cooker until properly cooked. Drain keeping a little water aside for grinding. Mix Tahina with 3 tbsp water & blend in the processor. This step makes the tahina look creamy and in-copulates air. It will ensure that your Hummus will not be sticky but light. Add the chick-peas, garlic, lemon juice and sour cream to the tahina and grind to a smooth paste using as little water as possible. Adjust salt and lemon juice according to your taste. Remove the hummus in a serving bowl and top with olive oil, chopped parsley and chili flakes. Keep Refrigerated. Serve with toasted bread or Pita.

If tahina is not available then you can prepare it at home:
dry roast white sesame seeds. Grind to a smooth paste using enough olive oil. Store in an airtight bottle and use as required.

Ghar ki Rasoi Tips:
1. Instead of grinding garlic along with chick-peas you can add finely chopped garlic. It gives a crunchiness to the Hummus but be careful if you don't like the raw flavour of garlic.
2. Do not heat Hummus.
3. To keep longer top with olive oil.