linguine ai funghi crudi - Nigella Lawson

Ingredients

225 gram(s) chestnut mushroom(s)
80 ml extra virgin olive oil
1 tablespoon(s) maldon salt (or 1½ teaspoons table salt)
1 clove(s) garlic (crushed)
1 lemon(s) (juice & zest)
1 teaspoon(s) thyme (leaves)
500 gram(s) linguine
1 bunch(es) parsley (chopped)
3 tablespoon(s) parmesan cheese (grated to taste)
1 pinch of black pepper (freshly ground)

Method

Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

Additional information - for vegetarians replace the Parmesan with vegetarian alternative.

Avial

I love Avial because it's yummy, and is made from a lot of vegetables... so much fibre. There are loads of recipes for Avial. This is my way of making it, with ginger.

Ingredients

Vegetables

1 cup of Carrot
1 cup of Cucumber
1 cup of Snake Gourd
1 cup of Raw Plantain

Other vegetables that may be used are Beans, Drumstick, edible Gourds (including Bitter Gourd), Potatoes, Pumpkins, and Yam.

1/4 teaspoon of turmeric powder
1/4 teaspoon of chili powder
1/2 teaspoon of cumin powder
salt to taste
6-7 shallots
2-3 green chilies
1 tablespoon of coconut oil
1/2 teaspoon of grated ginger
1 tablespoon of grated Raw Mango
2 tablespoons of grated coconut
1 cup of sour curds
a few curry leaves

Instructions

Chop all the vegetables into 2' pieces. Boil the vegetables with the turmeric, chili,  cumin and salt in about 2 glasses of water.

Rough grind the green chilies and shallots.

Warm the coconut oil, add the ginger and saute for about 30 seconds. Then add the shallot / green chili paste and saute for about a minute. Add the boiled vegetables and the raw mango, mix well on low heat. Then add the grated coconut and sour curds. Turn off the heat and mix well. Garnish with curry leaves.

Serve with hot steamed rice.