The last time I had my share of pasta- well I cannot remember, oops- how could I betray my pasta? Put on your gear, turn on your favorite music- lets make some pasta!
1/2 package whole wheat spaghetti, cooked per instructions
For the brown butter sauce
3/4 stick unsalted butter
Any kind of dried herbs you might like
For the veggies
1 red and green pepper, julienne
1/2 onion, slice thinly
For the sauce
Melt butter in a pan on medium heat. Bring butter to a boil and it should take about 5-7 minutes after that. You can read more about it here
but mine did not have cream in it.
For the veggies
I used the same pan that I used to make the brown butter sauce, I just threw in the onions with some salt, let it caramelize (did not add an extra sugar) and then added the peppers, cooked them for about 3-4 minutes. Transferred the veggies to a sheet pan and broiled it until the veggies charred a little.
Assembling the pasta
Add about 2-3 tbsp of the brown butter sauce. Mix in the charred veggies- season it per your taste. Add the pasta, mix well- if it seems a bit dry you can add some of the pasta cooking liquid.
Voila, a tasty yet simple dish (Voila, un plat delicieux et simple)!
I know, I know- I have been out of the blog-land, troubles of this world have me taken over you see and I need to fix it all for me to get back to y’all!
Here is a gorgeous looking and perhaps amazingly tasty vada- it was my mum and my experiment all the way to fruition. Now I think kala or kabuli chana
is the one of most underused forms of the fabacae family (compare to its ever popular cousin-chickpea). I love kabuli chana especially in what we call sundal from the Tam-land. If you have never tried sundal made of these babies, you must and I insist. But for now I settled for this minor experiment in the kitchen- kabuli chana vadas.
Kabuli chana, 1 cup soaked overnight in 2 cups water
1/2 onion, chopped
1 tsp cumin seeds
1 tsp fennel seeds
salt and ground red chilli powder to taste
Just like any dal vada- coarsely grind the softened chana (Note: this is not going to have a lot of binding capacity)
Mix in the onions, salt, red chilli powder, cumin and fennel seeds
Make small round balls and pat them gently to flatten them out- shallow fry them in a pan (remember not to turn until one side has been completely cooked)
It tasted yummy folks- although it felt like the usual masal vada- there was something different, something more earthy about it. And it was so simple to make- that is something that I love!
*UPDATE* I am sending this to the MLLA #22
hosted at Ruchika Cooks, this is a lovely event started by Susan
of The Well Seasoned Cooks, thanks Ruchika for hosting this beautiful inspiring event!