By It’s one thing to talk about bad masti, but it’s important to actually try it. This is the third time I’ve made this badmasti recipe, and I’m always in awe of how good it tastes.
I’m going to tell you that this recipe is probably the worst Ive made in a long time. I don’t know what I was thinking. So good. I’m so glad I stuck with it though. It’s a shame it didn’t turn out so well the first time.
Maybe because it was a mistake? Maybe because it was the wrong recipe? Maybe because it was so good? Whatever it was, it was good. And now, with every bad masti recipe that comes my way, I have to ask myself, ‘did I really do that?’ and it’s one hell of a guilt trip.
While a good recipe will definitely satisfy your fancy, it always seems that most of the recipes are, for some reason, always bad. So this one is a rare exception. This recipe was so good. How can you not like it? It’s such a shame it didn’t turn out so well the first time.
Like the other Masti- recipes, this one is a bit hard to describe. The problem is that you can only make this recipe once, in which case, you are going to have to cook it for a long time. While you can certainly make this recipe a few times, the first time, the results are much better than usual.
This recipe is made with a mixture of tomato puree and a bit of salt. And that’s about it. You might want to add some red pepper flakes as well, if you like spicy, but this recipe is not a food you should be cooking for the rest of your life.
So you can cook this recipe once, but you’re not going to want to cook it three times in a row. While the first time, you’ll probably be impressed by how much the ingredients go in, the second time, you’ll be totally annoyed by how little all of it goes in.
I don’t know about you, but I’m not going to go through with it. I’ve tried it once. The second time, I found the sauce too salty, and I was left with a sour taste. If you’re looking for a good-tasting meal, you might want to try this recipe.
I was just thinking about this last night because I was making a tasty pasta sauce and accidentally burned the noodles. I was sure that the noodles were cooked enough, but they turned out to be too dry. But why the hell did I have to be too careful about cooking noodles? And then there was the time I accidentally used a pan of water instead of the pasta water I was using for the sauce.
Apparently when you use water to make pasta, you have to be careful. You cook the noodles for at least a minute in the water and then you remove it and put it back in the pan. If you just use the pasta water, it’ll either be too wet or not enough. I like to use a little olive oil for the sauce because it makes it less likely to stick and therefore easier to cook.
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