Pasta and Paratha is a simple manifestation of my own struggle to bring flavor and pleasure to the mundane task of eating.
The process that finally culminates into the crucial decision of “what’s for dinner” can be exasperating. So, along the pages you will find menu ideas, party food, cooking tips, everyday fare and an occasional gossip!
More than anything this blog is about love and enjoyment of food and its preparation.
You are most welcome to share your recipes, tips and secrets.
These days I am in the mood to try out everybody else’s recipes and that would also be a better way of saying I am too lazy to create something on my own. Well, reasons don’t matter as long as the results are delectable. And they sure are!
I will be posting recipes I tried from various other blogs or borrowed from friends. Not to double the effort (yet another cover up for my indolence), I shall not be copying the whole recipe. The link which inspired me will be available on this blog and what I will add is the things that I did different from the original recipe.
But to fill up pages on my blog, I will need something! So, clicks of the final outcome will be there for all of you to view and that way when you go back on the original recipe you will see how different the same recipe looks in two different kitchens, cooked by two different chefs.
The first one is a very simple recipe, so simple that if I had to write it down myself I would have thought..forget it, there’s nothing to write. Fortunately I don’t have to!
Khari Biscuits are my favorite snack with tea and when I saw them on my friend Vasavi's blog, I knew I had to try them at home. This shortcut of a method makes super nice Khari Biscuits and for those interested in going all the way to scratch, google for Tarla Dalal’s recipe for the same.
Things done different
I used oregano in place of ajwain seeds.
I did not have a pizza cutter so used a knife instead.