Basil Pesto Sauce - How to make homemade Basil Pesto Sauce

The store purchased sauces contain preservatives, but this is without any preservatives, can still last a month in the freezer. This is also a quick and easy pesto to make. A great change from red sauce. Traditionally pesto sauce is made with pine nuts but since pine nuts are not easily available here and cost 6 times more than cashew nuts.  I used cashew nuts to make the same.
Ingredients
5 cloves garlic
2 Cups Fresh Basil leaves
3 Tablespoons Cashew nuts
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Parmesan cheese grated
A dash salt and pepper

Method
Add garlic to the food processor and mince. Next, add the basil leaves, nuts, Parmesan cheese, a dash of salt and pepper and while the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. Enjoy  this fresh basil pesto sauce, on pasta, sandwiches, etc.

Notes :

To preserve the colour add olive oil a inch above the pesto sauce before storing.

If you do not have Parmesan cheese use any other cheese that is easily available.  

Labels : Jams & Sauces, Basil, Continental Cuisine, Healthy

Eggless Farfalle - Bow Pasta - How to make Farfalle Pasta at home

Farfalle pasta is popular Italian pasta in the shape of a bow tie. In fact, some producers call their farfalle "bow tie pasta" to make it seem friendlier to non-Italian speaking consumers. The shape is fairly versatile, and can be used in a range of dishes. Most markets stock farfalle pasta, since it is popular and reasonably well known among consumers.

Farfalle pasta could also be considered butterfly shaped, and as farfalle means "butterfly" in Italian, this is probably the shape that the pasta was originally intended to evoke. A miniature version is known as farfalline. Farfalline pasta is ideal for soups like minestrone.

Ingredients 

1/2 Cup Fine Semolina
1/4 Cup All-purpose Flour
1/4 Cup Warm Water
Warm Water as required

A pinch of salt

Method

In a small mixer jar add the 1/4 cup warm water and the semolina, mix well keep it aside for minimum 2 hours or more. Then grind to fine paste.

Simply mix the salt, two flours together and then begin to add warm water if required, mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff. Wrap in plastic wrap and let is rest for 15 minutes. 

If you are using a pasta roller, take your flattened tennis ball-sized piece of dough (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). and push it through the pasta roller on the widest setting. Fold it, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the thinnest (or last but one) setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.


Place your sheet of pasta on a floured surface. Use a pasta cutting wheel or sharp knife or v edge scissors to cut your pasta into strips roughly 3-4 cm wide then cut across to create little rectangles. Take each rectangle and with lightly floured fingers (or pincher see pic), pinch in the middle to create your butterfly shaped pasta. If your pasta is too dry, wet your fingertips with some water.

Lightly dust a few trays with all purpose flour to prevent the farfalle from sticking together. Place the farfalle onto the trays and repeat the process until you have used all the remaining dough. Leave to dry for overnight or for a day. 

Store in a airtight and use whenever required. This will remain outside for a month.

Note : If you do not have a pasta machine then, take tennis ball-sized amounts of the dough and flatten it with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). Place on a floured work surface and using a rolling pin roll into a rough square sheet of pasta which is about 2 playing cards thick. Then cut it as mentioned above.

Labels: Pasta & Noodles, Vegan, Healthy

Homemade Ravioli - Stuffed with Spinach and Cottage Cheese in Roasted Tomato Sauce

Do you know that there is also a day for pasta? I too did not know and was quite surprised ! THE WORLD PASTA DAY – is celebrated on October 25.

I tasted Ravioli in a restaurant and loved it so much and decided that, must try this at home. I had written this recipe after watch a Television cookery show and then knew that it involves adding semolina for texture and firmness so that it can retain its shape. But rolling this pasta required a lot of energy, but still made it and everyone enjoyed it. Last year my beta's mother Reena gifted me a pasta machine for Christmas. After that everything changed, now I make my pasta at home, freshly made pasta is really different from the store brought one in taste, texture and most of all it has no oil or preservatives. Thank you Reena for this wonderful gift.

Whenever I, decide to make ravioli we always do it together because we make it in large quantities for two families and two meals. My beta and his sister will want to take it for tiffin. We really enjoying making it. So let's go to the recipe.

Sending this to Mir, who is hosting my Kid's Delight, themed on "Pizzas, Pastas n Noodles".

Ingredients
For the ravioli dough
1/2 cup semolina - the superfine variety
1/2 cup maida
1/8 tsp salt
1/4 cup hot water

For the filling
250 Grams Paneer - Freshly made
1 Big Bundle of Palak - blanched and chopped
1 Teaspoon Garlic powder
1/2 Teaspoon Oregano
A pinch of salt

For the sauce
12 Tomatoes - large, firm and ripe
12 Flakes Garlic - finely chopped
1 Large Onion - finely chopped
2 Tablespoon Tomato Ketchup
1 Teaspoon Mixed Italian Herbs
1 Teaspoon Chilli flakes
1 Teaspoon Oregano
2 Tablespoon Fresh Parsley - finely chopped
Salt and Pepper to taste
12 Basil Leaves

1/4 Cup Olive oil
Cheese - grated for serving
Method

In a small mixer jar add the 1/4 cup water and the semolina, mix well keep it aside for an hour or more. Then grind to fine paste.

Simply mix the two flours together and then begin to add warm water if required, mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff. Wrap in plastic wrap and let is rest for 15 minutes.

In the meantime prepare the filling

Mix the filling ingredients and keep aside.

If you are using a pasta roller, take your flattened tennis ball-sized piece of dough (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). Push it through the pasta roller on the widest setting. Fold it, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the thinnest (or last but one) setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.

Place your sheet of pasta on a floured surface. Put a small portion of the filling in half of the ravioli rounds. Dip your finger in water and apply it to the edges of each ravioli.

 

Place the other half ravioli rounds over it and cut with a cookie cutter or a knife ( see pics). 

Pick it up and press lightly to ensure that it is sealed. Place it on a well floured surface. Allow them to dry out for at least 20 minutes. 

Boiling the ravioli
Place a large vessel of salted water on heat. Allow to boil. Lower the heat and slip in the prepared ravioli rounds in the water and cook for 3-4 minutes. They will sink immediately and start floating in a minute or two. Flip them over once if required. Remove them from the water with a slotted spoon and allow to drain, toss them with some olive oil so that they do not stick.

For the Sauce 

Wash and dry the tomatoes. Sprinkle the garlic flakes, along with it. Apply olive oil and roast in oven at 250 C until the skin starts tearing. Remove from oven and keep aside until cool. Peel off the skin then chop half and puree the other half. Fry a large onion minced well in olive oil, add the roasted chopped garlic cloves. Add salt, pepper powder, tomato ketchup, the herbs and let it simmer for 15 minutes. When the sauce it slightly thick then add the torn fresh basil leaves, chili flakes, oregano and fresh parsley stir. Switch off the flame.

Serving
Place the warm ravioli in the serving plate. Top with the warm sauce. add grated cheese on top and serve. Toss it in the sauce and relish. 

We had the ravioli for dinner one serving with cheese and one with little cheese. The verdict, my hubby and me like it without cheese because the creaminess of the filling was just yum.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Notes :

Do not overfill the ravioli. While sealing the ravioli, you need to ensure that there are no air bubbles in it. If there are air bubbles, the ravioli will float immediately while boiling and burst.

To ensure that you get it right, prepare a single ravioli round and slip into the water. Check .. it sinks and then floats.


Labels: Pasta & Noodles, Healthy, Blogging Marathon, Ravioli, Roasted Tomato, Sauces, International Cuisine

Spicy Chicken Rice

Sometimes you feel that today you want to prepare something quick, hassle free so that you can be out of the kitchen in a jiffy,  then this is an apt recipe.   This was one day that I felt so and thats how I prepared this spicy chicken rice.

Ingredients
1 Cup Basmati Rice
1.1/2 Cup Chicken Stock
1 Inch piece Cinnamon
2 Green Cardamon
1 Badi Elachie
1/2 Teaspoon Shahijeera
3 Cloves
3 Peppercorns
1 Large Onion - sliced
1/4 Cup Curds
Salt to taste
1 Cup Boneless Chicken Pieces
2 Tablespoon Oil / Ghee

Grind to Paste
4 Bedki Chillies
2 Kashmiri Chillies- remove the seeds
1/2 Teaspoon Cumin seeds
1/4 Teaspoon Turmeric powder
3 Flakes Garlic
1/2 Inch Ginger

Method

Soak the dry red chillies in warm water and then grind with the rest of the ingredients. 

In a pressure pan heat oil add the whole garam masala, fry till it crackles. Add the onions and saute till light brown. Then add the ground paste, curds and saute till oil leaves the sides, add the chicken and saute for 3 minutes. Then add the rice and saute them lightly for 3 minutes. Add salt and chicken stock. Close the pressure cooker and take 2 whistles. Serve hot with raita. Enjoy !!!

Labels: Chicken, Rice, Healthy, Main course, Vegan,

A combo post for French Baguette and Tomato Basil Loaf

For Day 3 of our Blogging Marathon we have to do a combo post with the bread that are prepared on day 1 which is the French Baguette and on day 2 Tomato Basil Loaf.

With French Baguette I made Bruschetta, the recipe as follows.

Ingredients

2 Tablespoon Potato - boiled and finely chopped

1 Tablespoon Carrot - finely chopped and praboiled

1 Tablespoon Fresh Peas - boiled

1 Tablespoon Capsicum - finely chopped

1 Teaspoon Butter
Salt and pepper to taste.
Grated Cheese
Butter for brushing the bread

Method

Heat the butter in a pan add the capsicum and saute for a minute then add all the other veggies and saute for 2 minutes add salt and pepper to taste.  Take off the flame cool.

Apply butter to both the sides of the bread and keep this on a baking tray.  Place the veggies on the top sprinkle grated cheese and bake it in a preheated oven at 200 degree for 3 minutes or till the cheese starts melting.
Cool and serve.  We enjoyed this as our evening tea time snack.

The Tomato Basil Loaf we had it with Cheese Corn Tomato Soup - A bowl of goodness (click here for the recipe).

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Labels : Breakfast,  Blogging Marathon, Bruschetta, Sandwiches