It was a kitchen Sunday. A loaf of no knead bread, white cheese with mogri, roasted veggie pasta and Holiday on Netflix.
Mogri/Singre, also known as rat-tailed radish (No wonder people don't eat them much in this part of the world), are edible pods of the radish plant. They have a little bit of the radish tang, and also the 'green' taste and crunch of fresh beans. I absolutely adore them, and was delighted to find frozen mogri in the Indian store. Then I found this recipe, which is basically hung yogurt mixed with mogri like a raita, but thick enough to be used as a spread. The best part was, the mogri turned the yogurt a cool shade of purple, like beetroot does.
Roasted broccoli-mushroom pasta
4 ounces of your favorite pasta ( I like penne, shells, basically shapes that will hold some sauce)
1 small bunch broccoli, chopped into bite sized pieces
1 cup cherry tomatoes
2 cups baby bella mushrooms, sliced thick
1 tbsp olive oil
1 tbsp balsamic vinegar
salt to taste
2 cloves garlic, minced
For the white sauce ( the tarla dalalized version):
1 tbsp olive oil (or butter, if you're feeling decadent)
1 tbsp white flour
1 cup nonfat milk
1/2 tsp thyme
1/2 tsp oregano
salt and black pepper
2 tsp nutritional yeast
– Pre-heat the oven to 400 degrees.
– In a big mixing bowl, add the oil, salt, pepper flakes, garlic, vinegar, then add the vegetables. Toss till well coated.
– Roast the veggies for about twenty minutes, or until brown and crisp.
– In a big sauce pan, boil 6 cups of water. Salt generously. Add pasta and cook till done, about 8 minutes.
– In a smaller sauce pan, heat the oil. Then add flour and let it bubble and brown. Now slowly add the milk and whisk till well mixed. If you get lumps, just run it through a sieve.
– Once it comes to a boil, turn the heat to low. Add the herbs, salt and pepper. Let it thicken for five minutes. Then add nutritional yeast and turn off the heat.
– Drain the pasta. Toss with the sauce and veggies.