Madras Spaghetti
1 jalapeno pepper, seeded and chopped fine
1 red pepper, seeded and cut into 1/4 inch pieces
3 T corn oil (do not substitute other oils for the corn oil--)
3 T chopped coriander (cilantro) leaves
1/2 c light sour cream (or plain yogurt)
1/2 lb spaghetti (I like Mrs Leeper's corn spaghetti)
Saute the jalapeno and red pepper in the corn oil over low heat for 15 minutes, until the red pepper begins to brown. Add the cilantro and cook for 3 more minutes. Remove from heat, and dump into a bowl. Add the sour cream and mix. Cook spaghetti according to package directions, drain and add to the bowl, mixing the contents.
1 red pepper, seeded and cut into 1/4 inch pieces
3 T corn oil (do not substitute other oils for the corn oil--)
3 T chopped coriander (cilantro) leaves
1/2 c light sour cream (or plain yogurt)
1/2 lb spaghetti (I like Mrs Leeper's corn spaghetti)
Saute the jalapeno and red pepper in the corn oil over low heat for 15 minutes, until the red pepper begins to brown. Add the cilantro and cook for 3 more minutes. Remove from heat, and dump into a bowl. Add the sour cream and mix. Cook spaghetti according to package directions, drain and add to the bowl, mixing the contents.
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