Tastymonial by Vibhakar Vaidya, Pune

पल्लविज स्पाईसेसचा मसाला चांगला आहे
अशीच चमचमीत प्रगती व्हावी हि शुभेच्छा

श्री विभाकर वैद्द, डायरेक्टर, स्पेक्ट्रम ऑफसेट, पुणे

Launch of Pallavi's Spices

'Pallavi's Spices' was officially launched on May 13, 2013 on the auspicious occasion of 'Akshaytritiya'
Mrs. Pallavi Prasad Rasal, Founder, Pallavi's Spices and Mrs. Rajeshwari Modve, Spicenchor and a strategist for Pallavi's Spices, personally visited the retail outlets interacting with the owners of the outlets. They were especially happy to see an excellent quality of product packed in equally excellent fashion making it appealing to the target audience.

Ms. Swati Shidore of Agraj Food Products with Founder, Pallavi Rasal and Spicenchor, Rajeshwari Modve

Mr. Anil Kaware, Kaware Foods with Founder, Pallavi Rasal and Spicenchor, Rajeshwari Modve

Mr. Keshav Shetty of Prasad Bakery with Founder, Pallavi Rasal and Spicenchor, Rajeshwari Modve and Spicezen Vaishali Wagle

Ms. Sabita Yadav and Mr. Sushant Yadav of Rahdeep Traders with Founder, Pallavi Rasal and Spicenchor, Rajeshwari Modve

Roasted garlic pasta in white sauce

Ingredients
200gms Durum wheat pasta
5tsp All purpose flour
10tsp Milk
20tsp Water
1/2 cup Grated cheese
2tsps Black pepper (ground)
1Garlic pod
150gm Mushrooms
2tsp Cooking oil / olive oil
5tsp Butter/olive oil
Salt to taste

Procedure for pasta
Bring 2.5lts of water to rapid boil, add salt and 2tsps cooking oil, add durum wheat pasta and continue boiling till pasta is tender (one must be able to break it with a fork with little or no force )
Once tender drain the pasta immediately and run hot water over it in a colander and let it sit to drain (for using pasta in salads always run cold water after draining it)

Procedure for sauce
In a big skillet melt butter or use olive oil
And while it heats on medium flame add pepper grounds and salt and mix to this add crushed garlic pods and roast till it releases flavour. Add chopped mushrooms and turn them till they are slightly tender and releasing their juices. In a small bowl mix all purpose flour and milk and make a fine paste. Leave no clumps in it. Add it to the skillet and add water carefully while stirring continuously till you get a homogeneous mixture. Add grated cheese to this mixture, due to the flour the mixture thickens quickly hence its necessary to keep stirring and adding water till the sauce reaches an even consistency.
Once you get the sauce closer to the consistency of tomato sauce thickness, lower the flame and add the drained pasta, in case it feels dry or too sticky to handle, run little more warm water over it and get it little moist before adding to the sauce.
Mix properly, sprinkle some chilly flakes and some more grated cheese if you like and serve hot with a lovely smile and with garlic bread or salad.

Enjoy!   

Recipe by Prajakta Padgaonkar