Since an Indian conglomerate bought my company some years ago, I have developed a real appreciation for their cuisine. So much so, in fact, that I am a regular patron of the Indian chain supermarket Subzi Mandi. If you've never been in one, it's a real experience. Now on one level it's fairly normal, with fresh veggies and frozen prepared foods, but there's a real emphasis on bulk goods. In fact, there's an aisle; an entire long aisle, with nothing but bags of rice. I would have never guessed there were so many types and brands of rice available.
But anyway. I typically pick up almonds, golden raisins, and a handful of packages of my favorite ready-to-eat dishes. Some, like patra and biryani are stand-alone side dishes for me, but others, like matar or palak paneers, are like many Indian dishes - somewhat soupy. And then this weekend it hit me. Since these preparations are like a sauce, why not use them as such? I took some rigatoni I had previously boiled up al-dente and mixed in some palak paneer, a spicy spinach sauce with cubes of a sort of cottage cheese. I added a few spoons of diced tomatoes, and ended up with a tasty and unique pasta dish.
Try it, you'll like it!
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