Here's a good way to pasta time in your kitchen -- combine the most unlikely cuisines from around the world! Chef Saransh Goila, author of 'India on my Platter', has come up with a vegetarian spaghetti moilee that serves 4 people a yummy mix of a Kerala curry paired with an Italian pasta.
2 pieces medium Onions, sliced
4 pieces Green Chilies, stemmed, deseeded and cut lengthwise
2 ½ tablespoons Lemon Juice
2 cups Coconut Milk (400 ml)
100 ml Veg Stock
1 cup Blanched Assorted Vegetables (Broccoli, trio of peppers)
1 medium Tomato, small cubes
1 Packet Spaghetti
50g Parmesan Cheese
10 cloves Garlic chopped
1 inch Ginger chopped
2 Tablespoons Olive oil
½ tsp Mustard Seeds
10 pieces fresh Curry Leaves (Curry Patta), plus more for garnish
1 teaspoon ground Turmeric
Salt to taste
Bring salted water to a boil. Add the spaghetti and cook until tender (roughly 9 – 10 minutes). Drain, and place in a large serving bowl.
Heat the olive oil. When the oil is hot, add the mustard seeds. As they splutter, add the curry leaves and sauté for a few seconds.
Lower the heat and add ginger, garlic and onions. Cook until they're soft and translucent and the garlic is golden, stirring occasionally. Stir in the chilies, curry leaves and turmeric powder with assorted veggies. Raise the heat to high and cook, stirring, for about 30 seconds. Add the stock and let it come to boil. Now add coconut milk to this mixture. Add salt to taste. Reduce the heat to low, cover, and cook for about 6-7 minutes, stirring occasionally so it does not stick.
Now add spaghetti to this reduced sauce. Cook for another 3 minutes or till the time the sauce coats the spaghetti. Now stir in the tomato. Finally drizzle lots of lemon juice and parmesan cheese and serve hot.
NOTE: Do not over boil after adding coconut milk. It might split.
Prep Time: 10 minutes
Total Time: 25 minutes
Check out other vegetarian recipes here: Start with a yummy paneer achari tikka canapé.
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