First bring to a boil 2 liters of milk. Also add 1 tsp of salt and 1 tbsp of ghee to the milk.
In the meantime, begin the process of peeling the skin off the tomatoes. Place the tomatoes in a pot with water and bring to a boil. It should only take like 5-6 minutes and you will notice the skin on the tomatoes starting to split.
As soon as you see this, bring the tomatoes to the sink and run cold water over them while easily peeling off the skin. Then set them aside.
You will need to attend to the pasta at all times because the milk will begin to bubble like this. Just stir the milk whenever you see this. If you leave the milk unattended the milk will spill over the sides of the pot and you will have a big mess.
For this dish I used fresh oregano and sage from the garden. If you do not have any fresh herbs then you can skip this step.
Next chop up the ginger, green chile and the fresh herbs. Also chop the carrot and zucchini. Note* Make sure you are watching the milk! Keep stirring down the bubbles!
The pasta has been cooking now for about 15 minutes in the milk and is now done.
Turn the flame on the lowest setting. The milk will continue to reduce.
Next, heat up 1 tbsp of ghee and add the fresh herbs, green chile and ginger. Fry for about a minute.
Then add the chopped carrots. Cook for about 4 minutes.
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