Heat olive oil, add diced shallots, sauté for a few minutes, add crushed garlic and saute for another minutes or two. Zest a lemon and keep the zest aside. Add crushed red pepper, lemon juice, pasta water, cream, capers, salt and pepper and let it cook for a few. Add the pasta (we used a lemony pasta from TJs), more cream, chopped parsley, lemon zest, and a knob of butter. Also add more pasta water. Cook everything for another minutes few seconds and serve with Parmesan.
The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
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