Pesto Sauce

I have to agree that I have developed the taste of Pesto Sauce pretty late in life. But now that I have started appreciating it, I want to share its goodness with everyone.

Also the fact that, it can accentuate the taste of literally any kind of bread based dish, makes it to my list of a-must-have-sauce.

I love it to spread it on my pizza base, Brushetta, add it to pasta or simple toast a bread and spread it. 

Ingredients:

 

Basil Leaves (25 gms) – 1.5 cups

 

Almond (or Pine nut / Cashew / Walnut) – ¼ cup

 

Garlic – 2-3 pieces

 

Olive oil – ¼ cup

 

Salt – ½ tsp

 

Lemon Juice

Method:

 

Prep -  1) Wash and dry basil leaves 

            2) Roast almonds in a pan for 2-3 min on low flame. Remove and cool completely 

To Make Pesto:

 

1)    Grind the almonds coarsely

2)    In the same grinder, add Basil leaves, garlic and salt

3)    Grind the leaves and keep adding olive oil in parts

4)    In the end add a 10-12 drops of lemon.

 

P.S: You may add a few fresh mint leaves if you like

You can also store your pesto in the fridge for 3-4 days and in freezer for upto 1 month

Panch Phoran Dahi Baigan 

(Serves 4)

So just yesterday we got kilos of baigan from our farm house. Now when you’ve grown something with so much of passion, you really want to savour it well. 

So here I was, searching for some interesting recipes of Baigan, when I bumped into cookwithmanali and found this interesting 5 spice (Panch Phoran) dish which sounded more like a sophisticated baigan raita.

I thought of giving it a try and I must say, it was a pretty impressive way of using the eggplant.

This is a dish cooked in 3 isolated parts and then assembled in a way similar to a lasagne. Today I will write the quantity of ingredients as I introduce them in the process.

The Baigan

·      Wash and cut 1/4^th inch round slices of baigan (2 medium-small size)

·      Heat oil in a wide pan and once its hot, add the slices.

·      Cook the slices on both the sides. This will take approx. 7-8 min.

·      Take them out on a paper towel.

Part1 is done

The Masala

·      Use the same pan, add 1 tbsp oil and heat it

·      Add the Panch Phoran to the hot oil (use ½ tsp of each – jeera, saunf, methi dana, onion seeds, raee)

·      Once the seeds splutter, add  1 medium sized chopped onion and 1tsp ginger garlic paste.

·      Cook for about 2 min

·      Add all the powdered spices – dhania powder, lal mirch powder, jeera powder, haldi, garam masala and amchur

·      Stir it well and add 1/4^th cup of water.

·      Add a little salt

·      Now let the masalas cook for about 3 min and take it off the fire when all the water is dry.

Part 2 is done

Curd

·      Take 1 cup curd and add 1/4^th tsp sugar and little salt

·      Wisk the curd well

Part 3 is done

Assembling

·      Take the serving dish and put 1 tsp dahi on its base

·      Drop 1 tsp masala on it

·      Put a layer of baigan

·      Next add masala covering each baigan

·      Next pour half of the remaining dahi

·      Again layer it with remaining baigan and masala and dahi.

Tadka

Finally lets drizzle some tadka on the dish

·      Heat 1 tsp oil

·      Add 1/4^th tsp combining the panch phoran

·      Put ½ dry red chilli and 6-7 curry leaves

Put it on the final layer.

Now chill this dish in the fridge for an hour before serving. This goes extremely well with Pulav/ Biryani.

Veg. Frankie

Ah this is simple, quick, super healthy and yummilicious. This recipe is so simple, you might actually end up wondering if this will be really as delicious as it claims to be.

This veg Frankie can be fixed within literally 15 mins including the prep. and is good for both breakfast or a light dinner.

Ingredients: (serves 4)

Dough: 

Incase you like the whole wheat flour, simple make the regular chapatti dough.

For the Maida variant use:

Maida: 2 full serving spoon

Suji: 1 serving spoon

Oil: 1 Tsp

Mix all along with a little warm water to make a soft dough.

Filling:

Onion: 1 large – cut in thin slices lengthwise

Capsicum – 1/4^th - cut in thin slices lengthwise

Cabbage – I cup- cut in thin slices lengthwise

Carrot – ½ cut in thin slices lengthwise

Paneer- approx. 30 cubes or cut in slightly thin rectangles

Oil – 2 Tsp

Salt and Pepper

To also need:

Chaat masala

Corriander Chutney

Method:

To make the filling:

Heat oil (I used olive oil) in a pan and add onions. Saute for 1 min

Add all other veggies and sauté for another 1-2 mins (there is no carrot in the picture, as I did not have it).

Add paneer and salt and pepper and cook for another 2 min.

To fix the frankie

Make small thin chapatis of whichever dough you prefer (Maida or whole wheat) and place on hot tava. Once the bubbles appear, flip and cook from the other side. I did not use any oil/ghee. You may use very small amount in case you like.

Once the chapatti is done, place it on a plate and spread about ½ tsp coriander chutney on it.

Now generously put the filling in the centre of the chapatti. 

Sprinkle some chaat masala.

Roll and serve.

Super Quick Bourbon MiniCakes

This is that unusual time in our lives when we are under a lockdown and the only way to keep sane is putting your creative cells to work. It is also important to keep kids engaged and hence this recipe came to life. It is simple, quick and extremely delicious.

Ingredients

10 Bourbon biscuits

2.5 TSP Sugar

1/4th to 1/2 cup milk

2 Tbsp refined oil

Pinch of baking soda

Method:

• Break each biscuit in 2-3 pieces and grind of the pieces in a mixie.
• Add sugar and grind again
• Make a fine powder
• Add oil and milk and mix again
• Finally add baking soda
• Now grease the Appa maker
• Pour the batter in each section (cover only 1/2 of each cavity so that it has room to rise)
• Cover and cook on low flame
• Turn all cakes after 8-9 mins
• Cook on the other side for about 4-5 mins )

Yippe.... Ready to be popped in your mouth🤤