Soulful Creations

  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!  Ingredients 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 Method 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 sa

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. Ingredients: 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 Oil for Method: 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, cu