Thursday, 14 September 2017

Bulgur Aglio e Olio with Mushrooms (Dalia or Broken wheat tossed in Italian Olive oil and garlic flavours)



I do not really know how and when this happened, this bolt of lightning that struck me, more like a gradual wave of realisation as opposed to well, real lightning and how and when I had this paradigm shift I cannot pinpoint, but the winds of change have started to blow and I'm blissfully content with letting go in their all encompassing warmth.

About a month ago I slowly started to modify my lifestyle one day at a time, I started to correct my eating habits (not that they were too bad to begin with) to clean my refrigerator of temptations, I started replacing refined with whole and cold pressed and starched or bleached with wholesome and organic and one day when I reached the bottom of my sugar canister, I decided to never refill it again, instead I replaced it with unbleached jaggery powder.

Does this mean the end of yummy-ness here at AODT!, most certainly not, as I'm getting more aware of choosing nutrients over calories and long term positives to the body, I'm also training myself to develop portion controlled, nutrient rich and delicious recipes and as always I'm eager to share this knowledge with all of you. This wont put an end to my list of Parsi recipe curation, but will add a new chapter to this book.


Spaghetti Aglio E Olio (meaning garlic and olive oil) is a popular recipe from Italy, the twist in taste comes from the use of Bulgur Wheat or Dalia which replaces the carb laden spaghetti to retain your Italian experience minus the guilt!

You can find Aglio E Olio at almost every Italian restaurant but preparing it yourself at home, by controlling your portion size is what you call having your cake and eating it too, the cherry on the cake?, are my favourite 22 cals per 100 gms and fiber rich to boot, mushrooms!

Intrigued? then read on for the recipe....

Serves 2

You will need:

150 gms (1/2 cup) Dalia (i.e. bulgur or broken wheat)
2 tsps Parmesan or any other cheese of choice (optional- I didn't add any)
100 gms white button mushrooms (Cleaned and thinly sliced)
2 tsps Olive oil
7-8 garlic pods (crushed)
2 tsps any fresh herb (I used rosemary)
1/2 tsp chili flakes


Method:

Soak the dalia for 30 mins in a little water, then rinse it off and pressure cook it for 3 whistles, turn off the heat and set aside, drain off the excess water if any. Set aside.



Next heat one tsp of the olive oil in a wok (kadhai), once hot add in the thinly sliced mushrooms and saute on medium high flame till the mushrooms are golden brown in colour and cooked through, remove them into a container and set aside.


Now add in the remaining 1 tsp of the oil to your wok again and add in the crushed garlic to the oil while its still cool, let the garlic flavour infuse into the oil on a very low flame, once the garlic turns very slightly golden add in the pre-cooked Bulgur i.e. Dalia and toss well with the oil, making sure that all the grains have been coated well with the oil.


Now add in half a tsp of crushed chili flakes along with the cooked mushrooms and mix well.



Next, add in freshly crushed herb's, mix well, at this point switch off the flame and cover your wok with a lid, allow all the flavours to infuse well for 5 to 10 mins.


Remove into a serving dish, garnish with chili flakes and more fresh herbs.

Serve hot!

Enjoy!


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