You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
|Marinara Sauce for Pasta|
According to Wikipedia, “Marinara sauce(English: mariner’s) is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives and spices. It is occasionally sweetened with a dash of red wine. Marinara Sauce is used to make pasta generally.
translates to “spaghetti mariner’s style” (from the adjective marinara with the feminine suffix -a pertaining to salsa, Italian for sauce), but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola (the latter being Neapolitan language).
marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World fruit) to Europe. The original recipe did not contain seafood, so it was resistant to spoilage due to the high acid content of tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from sea.
I was not well and we almost cancelled the little ones birthday party as I could not make anything. As the initial plan was to make pasta this sauce was something that Apeksha made for Akanksha. So all Apekshas have been met, no more Asha Akansha for me!! Before you wonder what I mean Apeksha is expectation and Akansha means desire, wish!!
- 1 tblspn olive oil
- 1 onion
- 1 ½ teaspoon garlic, minced
- ½ cup red wine(I did not use)
- 12 tomatoes, peeled, de-seeded and crushed
- ½ teaspoon flat-leaf parsley, dried
- 1 ½ teaspoon salt
- ½ teaspoon kali mirch/ kali miri/ pepper corns, freshly ground
- Heat the olive oil in a large kadhai/wok.
- Add the onion and sauté on low flame till translucent.
- Add the garlic and cook for 1 minute.
- Add the wine, (if using else jump to the next step) and cook on high heat, keep stirring and scraping till almost all the liquid evaporates.
- Stir in the tomatoes, parsley, salt, and pepper.
- Cover and simmer on low flame till sauce thickens.
- Serve hot with spaghetti or rigatoni pasta.