Add pasta and salt. Pour half of this dressing over the warm pasta and mix through. Mix remaining ingredients with the pasta and dressing and season with pepper
I had an awesome, even though hectically busy, few weeks in South Africa , and as We jetted back out to Bahrain , this beautiful sight had greeted us farewell for 2015
In a medium bowl, whisk together coconut milk and cornstarch. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. 2 (14 ounce) cans light coconut milk
boil pasta as per packet instruction. 1 green/ red pepper chopped. in a wok add some oil add the garlic and red chili paste add the onions and allow to cook until translucent add the tomato cubes allow to soften add the peppers stir fry for 2 minutes add the tomato sauce and 1⁄4 cup water the dry spices simmer add the paneer allow the paneer to soften add the cookes pasta , spring onions and dhania (coriander) add the cream and toss. serve immediately 1 green/ red pepper chopped
Green pepper, diced. Gently toss cooked pasta. 2 cups pasta of your choice. 1 teaspoon crushed green chillies. 2 cups pasta of your choice. 1 teaspoon crushed green chillies
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