Travels for Taste

Tales of travel and food with a touch of spice

Simple Pasta with Homemade PESTO

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This is again one of those recipes that has languished in my draft folder collecting virtual cobwebs for pete’s sake!

I even had a lot of positive response on Facebook when I uploaded a battered looking pic to my Facebook foodie album  ”Food and how much I love it” 🙂

So here’s to finally sharing it on my blog,yay,cheers !Bring on the bubbly…err ok

Here’s what you will need:

  1. Fusili enough for 2 people
  2. Fresh basil one small bunch
  3. Olive Oil 2 teaspoons
  4. 2-3 Garlic Cloves
  5. Pine Nuts
  6. Salt to taste
  7. 2 medium-sized potatoes skinned and sliced
  8. French Beans about a handful

Method:

  1. For the pesto – Mix the Fresh basil , olive oil,pine nuts ,fresh garlic cloves 2-3, salt and green chillies to taste,give them a spin in the mixie ,all done!
  2. Boil the fusilli in water and salt to taste with the beans , when it’s almost done add the potatoes.
  3. Mix the pesto once the pasta and veggie mix is boiled and excess water has been drained.
  4. Grate some mozzarella and serve!
  5. Top tip from readers of this recipe was to replace the mozzarella with parmesan for lesser calories 🙂

Kadhi – Punjabi Kadhi meets the sweet Gujrati kadhi

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Kadhi is another of my favourite dishes to be made when I want a Typically Indian meal with steaming hot rice fluffy and begging to be eaten with a bowl of home-made kadhi with crunchy pakoras(potato and onion fritters)

Kadhi is basically a spicy gravy made with curd and Bengal gram flour and there are two versions, this one made in the Northern part of India called ”Punjabi Kadhi” or the Gujarati Version – where the garnishing is done using long red chillies and it is a delicacy served in most weddings – well traditionally at least, nowadays weddings have ”world cuisine” another dilution of tradition … There is also another version called Sindhi Kadhi where tamarind pulp is added and so are few chopped veggies !

This is another recipe that I should have uploaded eons ago! It was much liked when I uploaded the pic on my Facebook album ”Food and How much I love it” Humm, how much more ”foodie” can one get, I wonder… 😉

Punjabi Kadhi with a twist

Manjiri Chitnis
Punjabi Kadhi meets the sweet Gujrati kadhi
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Course Main Course
Cuisine Indian

Equipment

  • 1 Knife
  • 1 Chopping Board
  • 1 Saucepan with Lid
  • 1 Spatula

Ingredients
  

  • 2 tbsp Besan (Bengal gram flour)
  • 1.5 cups Curds/ Yoghurt /Dahi
  • 1 tsp Ginger-Green chilli paste
  • 5-6 Curry leaves (kadi patta)
  • 2 tsp Chopped Fresh coriander leaves (Cilantro)
  • Salt to taste

For the pakoras/fritters

  • 1/4 cup Chopped onion
  • 1/4 cup Chopped potato
  • 1 tsp Ajwain / Carom seeds/ Bishop's weed / Caraway seeds
  • 1 tsp Red chili powder
  • Oil to fry
  • salt to taste
  • 2 tbsp Besan (Bengal gram flour)
  • Water to mix Gram flour batter

Instructions
 

  • Mix all Chopped onion &potato in the besan and water mix , ensuring there are no lumps . Add ajwain, salt and chilli powder
  • Heat oil in a Kadhai and deepfry vegetable and gram flour mixture after making into small balls. Fry tillpakoras are golden brown
  • Beat Curd/Yogurt and mix gramflour in it. Blend thoroughly so as to ensure that there are no lumps. Addturmeric powder, salt and 3 cups of water
  • Add the chilli-ginger paste,curry leaves, sugar and salt and put to boil
  • Boil whilst stirring for a while
  • Prepare the tempering byheating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli
  • Add the tempering to the kadhiand boil for a few minutes
  • Add the cooked pakoras
  • Sprinkle coriander on top andserve hot with boiled rice

Inspired? Would you like to try my Gujarati Kadhi recipe? Check it out here:

 

 

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