Let’s face it, I always have a craving for buffalo wings. They’re spicy, they’re fatty, they make my face hurt, they are a huge mess to eat. And they’re so inextricably tied to atmosphere – game day, out with friends and family, having a boisterous fun time. On top of that, I lived the first 10 years of my life in Buffalo, NY, so one might say they’re my native food. The only thing not to like is that they’re so bad for you – fried meat and no vegetables (the celery doesn’t count)! I have a hard time justifying eating them when it’s not a special occasion. To satisfy these competing desires, I developed this pasta recipe to try to get the feel of buffalo wings on a weeknight. Does it look like buffalo wings? Definitely not. Does it taste like buffalo wings? Let’s find out…
This recipe springs from a lovely gift of Parsi Sambhar Masala from an Indian friend and fellow foodie.
Sambhar Masala is a spice blend from southern India composed of chili, coriander, fenugreek, mustard, cumin, fennel, curry leaves, cloves, and (in this case) mango powder. I had never used or eaten it before, so I decided to start easy and marinate shrimp in it before giving them a quick saute. To accompany it, I tried a new recipe, Curried Chickpeas from Joan’s on Third’s on Food52, and added my favorite Mujaddara with Spiced Yogurt (rice, lentils, and caramelized onions) recipe from Rivka on Food52. Even though Mujaddara is technically Middle Eastern, not Indian, Indian food often features rice and lentils, and doesn’t multiculturalism make everything richer?
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