Campanelle with Asparagus and Creamed Sun dried Tomato Pesto

Campanelle is a flower shaped pasta that is perfect for hearty and chunky sauces which makes it the ideal for this rustic sauce. The pesto is definitely key to taste of this dish. So make it fresh and store enough for future use. If you have the sun dried tomato pesto pre-made, this pasta takes under 15 minutes to make! 

Sun dried tomato pesto

This is my variation of pesto which turned out to be a keeper!

1 1/2 cups + 1/2 cup sun-dried tomatoes, packed in oil, roughly chopped (drain most of the oil- keep 1 tbsp to add in the pesto) 
1/2 cup parmesan cheese, grated or shredded
1/2 cup pecarino cheese, grated or shredded
 1/2 cup fresh basil, roughly chopped
1 small shallot, roughly chopped
1 tbsp large capers
1 tbsp pine nuts
6-8 large garlic cloves
3 tbsp fresh lemon juice
1 tsp salt
1/3 cup extra-virgin olive oil 

Combine all the ingredients except the oil in a food processor or blender. Pulse a few seconds until all the ingredients combine together coarsely. Drizzle in the olive oil and continue pulsing until you get a thick coarse paste. Add the remaining 1/2 cup chopped sun dried tomatoes and mix it in to keep it chunky and to give a bite to the otherwise smooth dish.

For the Pasta

1 pound campanelle pasta (substitute: fusili, gemelli or shells)
2 tbsp extra virgin olive oil
1 pound asparagus, the thick bottom part snapped off
1 large yellow onion, thinly sliced lengthwise
1 tbsp crushed red peppers 
1/2 cup sun dried tomato pesto
1/2 cup light cream
2 tbsp fresh basil, chopped
1/2 tsp salt 

Bring a large pot of salted water to boil over high heat. Add the pasta and cook for 7-8 minutes or until al dente. Drain and set aside.

In a large skillet, heat the oil over medium heat and add sliced onions and crushed red peppers. Saute until the onions are cooked(they turn translucent). Add the asparagus, salt and cook for 5 minutes. 

Add the sun dried tomato pesto, mix and just after a minute stir in the cream, remaining basil and shut the heat off. 

Add the cooked pasta mix well and serve. I served it with shaved pecarino cheese on top and side of my favorite roasted garlic sourdough bread.

Methi and Potatoes in Coconut Curry sauce

 

 

2 potatoes, washed and boiled until just firm and cooked

1/2 red onion, thinly sliced lengthwise

1 cup methi leaves, washed 

1 tsp cumin seeds

3 tbsp cilantro, finely chopped

1 cup light cream
1 tbsp canola oil 
1 tsp salt 

 

 Paste ingredients :

1/2 cup coconut

1 cinnamon stick

3 cloves

1 inch piece ginger

3 garlic cloves

1/2 -3/4 cup water

1 tsp salt

5-6 indian green chillies

 

Blend the above paste ingredients together until smooth and set aside.

 

 

Heat a pan with oil over medium heat. Add the cumin seeds and saute until golden. Add the onions and cook until soft.  Pour in the blended mixture and let cook for 20 minutes over medium-high heat.

 

 

Add the methi leaves, remaining salt and cook for another 10 minutes. Slowly drizzle in the cream over low heat and let cook for another 5 minutes. Peel the boiled potatoes and crumble it gently into  bite size pieces and add to the simmering curry.

 

 

 

Sprinkle cilantro on top and let simmer for another 10 minutes. Sere hot with rice or with any indian bread.

 

 

 

Gnocchi in Roasted Red Pepper, Caper and Roasted Garlic Sauce

What’s better than pillowy soft gnocchi in warm herbed sauce on a rainy cold day? Nothing! So here’s what’s for dinner tonight.

I used gnocchi bought from my local italian store. If you have extra time on your hands, you could always make your own. Here’s how.

 

1 pound gnocchi 
Whole tomatoes, peeled and canned 
1 whole bulb garlic, roasted
1 red pepper , roasted
2-3 tbsp large capers
1 tsp dried oregano
1 tbsp + 1 tsp dried basil
1/2 tsp +1/2 tsp salt
2 tsp onion powder
1 tsp garlic powder
1 tsp crushed red peppers (adjust to your level of heat)
1 tbsp extra virgin olive oil 

Preheat the oven to 375 F.

Brush the entire bulb of garlic (skin on) with canola oil. Place it in a baking dish and bake for 20 minutes until golden. Remove and let cool. When completely cooled, gently squeeze the soft roasted garlic from the skin and set aside.

 

Bring salted water to a boil and drop the gnocchi in. The gnocchi will float and come up to the surface when it is cooked. Drain the water and set aside.

In a mixing bowl, add the whole canned tomatoes, 1 tsp dried basil, 1/2 tsp salt , onion and garlic powders and roasted cloves of garlic and crush into a pulp using your hands. I prefer using whole tomatoes and hand crushing them instead of using tomato puree or pre crushed tomatoes.

In a skillet  heat olive oil over medium heat, add the blended tomato-garlic mixture, crushed red peppers, salt, capers, dried oregano and remaining 1 tbsp dried basil. Mix well together and warm through for 6-7 minutes and drop the cooked gnocchi in.

Just before serving add the chopped roasted red peppers, mix well and serve.

Onion-Cheese Taquitos with Tomatillo-Mint Sauce

Taquito, a Mexican dish is basically a small rolled-up tortilla with any kind of filling usually meat or cheese. Traditionally the filled tortilla is deep fried. 

My version is both vegetarian and healthy. So, I chose to bake the taquitos to make this a more everyday meal. I also crisped onions to add the sweet caramelized flavor to the cheese taquitos.

The perfect pair for cheesy tortillas are tomatillos. The easiest way of using them are making salsa verde, a tomatillo sauce which have many variations. Mine uses cilantro, mint and garlic. 

8 flour tortillas ( 6″ or 8″ size)
2 cups shredded pepper jack or monterey jack cheese (I used a mixture of both)
2 large yellow onions, thinly sliced lengthwise

For the tomatillo-mint sauce:

1 large can whole tomatillos( 8-10 if using fresh) 
3 garlic cloves, peeled
1 medium yellow onion
2 jalapenos, roughly chopped ( I use the whole pepper with seeds, you can deseed to make it milder)
3 tbsp cilantro
1 tbsp dried mint
1 tsp salt 

Preheat the oven to 350F.

In a saucepan add 1 cup of water, the tomatillos and salt. Bring this to a boil and cook uncovered or 7-8 minutes until the tomatillos just begin to break down. To this add the garlic, onions, jalapenos and cook covered for 15-20 minutes until all the vegetables cook to tender. Add the cilantro, mint and let cool for 5 minutes. 

Blend this using a hand blender into a smooth mixture. This salsa verde makes a great side to tortilla chips, works great with fajitas, burritos and is fantastic for breakfast over eggs. 

In a non-stick pan heat 2 tbsps canola oil over medium heat. Add the sliced onions and cook while stirring for around 15-20 minutes until the onions cook, brown, crisp and caramelize. Remove from heat and set aside.

Place a tortilla on a plate. Spread 3-4 tbsps cheese across it and top with 2 tbsps of the onions. Wrap the tortilla tightly and place on a greased baking sheet. Roll the remaining tortillas until you use up all the cheese onions. Arrange the tortillas on the sheet and bake for 8 minutes until the outside gets crispy and the cheese is molten.

 

Serve the tortillas with sauce drizzled on top.

Did I hear a Burrp?

Potatoes in Tomato-Fenugreek Gravy

Here is how I used some great south indian ingredients like fenugreek seeds, curry leaves and mustard seeds with potatoes and tomatoes. It makes a comforting and spicy side dish to any bread or steamed rice.

3 medium potatoes, peeled and diced
1 large onion, chopped
1 tsp mustard seeds
1 tsp split black gram dal (Urad dal)
1 tsp fenugreek(methi) seeds
10-12 curry leaves, chopped (leaves from 1-2 stems)
1 tsp salt 
1 tbsp butter + 1 tbsp canola oil

To make into a paste :

3 medium tomatoes, halved 
1 ” piece ginger, rough chopped
1/4 tsp asafoetida powder
1 tsp red chilli powder
1 tsp salt 
1/3 cup grated fresh cocnut

Add the tomatoes, ginger, asafoetida powder, coconut, red chilli powder and salt. Grind together into a smooth paste and set aside.

Heat the oil and butter in a pan over medium heat. Add the mustard seeds, as soon as it starts popping, add the black gram dal and fry until it starts to turn golden. Add the methi seeds, fry for 10 seconds and add in the chopped onions, half of the curry leaves and saute until the onions turns golden. 

 

Add the pureed tomato-coconut mixture and a tsp of salt  to the onions stir well. Cook on medium heat for 10-15 minutes until the tomato masala cooks through. Mix in the chopped potatoes, cover and cook for 10-15 minutes until the potatoes are tender but not mushy.

Sprinkle rest of the curry leaves on top and serve with chapati or with steamed rice.

Spicy Beetroot and Peas Curry

 

3 medium beets, washed, peeled and diced
1 medium onion, thinly sliced
1 cup frozen green peas,thawed to room temperature
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
1/2 tsp garam masala powder
2 tbsp canola oil
3 tbsp cilantro, finely chopped

 Heat oil in a large non-stick pan over medium heat. Add the cumin seeds and fry till golden brown. Add onions and turmeric powder. 

Sauté until onions are golden. Add the peas, diced beets, coriander powder and salt. Stir well and cook covered for 10 minutes until the beets are softened. Uncover, add red chilli powder, and garam masala. Mix well together and let cook over medium heat for 12-15 minutes stirring every 4-5 minutes. Once the curry is well incorporated together, sprinkle cilatntro on top and serve hot with chapathi’s or basmati rice.

Cabbage Lentil Pancakes

Try this and you will never complain about cabbage being bland. The crispy pan fried pieces of cabbage and the hearty spiced lentils are a wonderful combination.

1 cup bengal gram dal (Channa dal)
3 cups cabbage, shredded
1 medium onion, finely chopped
8-10 dried red chillies
1/2 tsp cumin seeds
1″ piece ginger, minced
1/2 tsp asafoetida powder
5 curry leaves, chopped
1/3 cup cilantro, chopped
1/3 cup canola oil
1 1/2 tsp salt
1 tbsp rice flour

Soak the channa dal for an hour in water. Drain and grind into a coarse paste with the dried red chillies, 1/2 tsp salt and asafoetida powder.

 

 

Add the minced ginger, chopped onions, cumin seeds, cilantro, curry leaves and salt to this mixture. Mix well, add the shredded cabbage, rice flour toss together and set aside.

Heat oil in a large non-stick pan over medium heat. Take 2 tbsps of the cabbage-lentil mixture, slightly flatten it with your palms and gently place on the oil. Fry for 4-5 minutes on one side until completely cooked through and browned. Flip over and cook for another 4 minutes.

Place on paper towels to drain and serve warm with mint chutney. 

Feed Burner

Calling all Bloggers,

Are you having the same issue with Feed Burner as I am? I woke up to 0 readers this morning, now it shows 12, then on refresh 15.  How many I actually have?  no one really knows! It has a mind of its own.  Feed Burner needs some behavioral adjustment!

On that Note:

http://www.techcrunch.com/2009/01/22/feedburner-needs-to-get-it-together/

Simple Pureed Spinach

This authentic Tamilian dish is simple yet comforting. The toasted fenugreek seeds and mustard seeds add to the flavor and aroma, the urad dal gives it texture and dried red chillies for spice. It makes a great side dish with rice. Typically served over a hot bed of cooked rice with ghee drizzled on top. 

2 large bunches of fresh spinach
1/2 tsp salt
1 tbsp canola oil
1 tsp mustard seeds
1/4 tsp asafoetida powder
1/2 tsp fenugreek seeds
1 tsp urad dal
3 dried red chillies, halved

Wash the spinach leaves and roughly chop them. Bring 3-4 tbsps of water to a boil in a pan and add the salt and spinach. Cook over medium heat. Since spinach leaves contain a lot of water, you do not want to add too much water. Cook until the spinach is tender.

Using a hand blender mash the spinach into a smooth puree.

In a dry pan, roast the fenugreek seeds, watch closely to avoid burning. Roast them until golden and powder them using a blender. 

In another small pan, heat the canola oil over medium-high heat. Add the mustard seeds, just when they splutter add the urad dal and crushed red chillies. Remove from heat, stir in the powdered fenugreek seeds and add this to the pureed spinach. Mix well and serve hot.

Roasted Basil Potatoes with Garlic Sour Cream Topping

This is super simple, yet incredibly tasty. It makes a great snack, side dish or an appetizer. This one is standard fare in my parties.

4 medium potatoes
3 tbsp olive oil
1 tbsp dried basil
1/2 tbsp freshly ground black pepper
1/2 tsp salt

Topping : 

1/2 cup Sour Cream
1 tbsp dried basil
2 garlic cloves, minced
1/2 tsp crushed red peppers
1/8 tsp salt 

Pre-heat oven to 450 F.

Slice potatoes into 1/4″ slices. Use a paper towel to pat them dry. Toss with olive oil, basil, pepper and salt.  

Spread the potatoes out in one layer on a baking sheet and bake for 15 minutes. 

 

After 15 mins when the potatoes begin to brown on the bottom side, flip them over and roast for another 8 minutes. When the potatoes have roasted on both sides, remove from heat and set aside.

Mix sour cream, basil, garlic, crushed red peppers and salt in a bowl and set aside.

Serve the roasted potatoes with a dollop of the sour cream mixture on top.

(Inspired from this recipe)

Clear Noodle Soup

After an exhausting day, here’s what I made for dinner. I followed the same recipe as my Tortellini soup. I substituted thin rice noodles instead of tortellini. And I made I made a variation for a little heat.

Boil salted water, drop the rice noodles in, cook for 3-4 minutes, drain and set aside.

Make the soup following this recipe. Omit adding the crushed red pepper.

Instead of dried red chilli peppers, I fried garlic, jalapenos and cilantro in a tsp of oil and added into the soup just before serving.

Fried Tomato and Onion Rice

I call this the South Indian risotto. It has the same comfort and warmth to it. On a cold day, this is one of my favorite things that I look forward to.

1 cup basmati rice (I used brown basmati rice)
2 tbsps butter
1 tsp mustard seeds
1/2 tsp asafoetida powder
8 indian green chillies, split into two lengthwise
1″ piece ginger, minced
3 garlic cloves, minced
2 large onions, diced
1/2 tsp turmeric powder
3 tomatoes, diced
1/2 tsp coriander powder
1 1/2 tsp salt
3 tbsp cilantro, finely chopped

Bring 2 1/2 cups of water to a boil over high heat. Add the cup of rice, cover and let simmer over medium heat for 35-40 minutes until all the water is absorbed and the rice is cooked. Remove from heat and let cool.

If using white basmati rice, follow the same procedure, just use 1 1/2 cups water per cup of rice and simmer for 20-22 minutes to cook completely.

Melt the butter in a non-stick pan over medium-high heat. Add the mustard seeds and asafoetida. As soon as they start spluttering add garlic, ginger and green chillies.Fry for a minute, add the onions and turmeric powder. 

When the onions start turning golden brown, add the tomatoes, salt and coriander powder. Mix well, cover and cook over medium heat for 8-10 minutes. Uncover, add the cilantro and stir together.

At this stage, this makes a great side dish on its own, served with chapathi or naan.

 

Add this tomato-onion mixture to the cooked rice, mix well together and serve warm.

Leftover Makeover – Vegetarian Burrito

The leftover black bean-cilantro pilaf made a great base for  this easy to assemble burrito. I made a simple grilled onion and green pepper mixture to make the filling.

You will need :

1 cup guacamole
1 cup sour cream
1 cup salsa
1 cup black bean pilaf 
2 cups shredded cheese, I used a mixture of  pepper jack, monterey jack and cheddar 
2 green peppers, sliced lengthwise
1 large red onion, sliced lengthwise
4 garlic cloves, minced
2 jalapenos, sliced thin lengthwise
1/2 tsp salt
2 tbsp canola or vegetable oil
4 tortillas

Heat the oil in a pan over medium heat. Add the garlic and jalapenos. Fry for a minute and add the sliced onions. Cook until they soften and start browning. Add the green bell peppers and salt. Saute for 5-6 more minutes just until the peppers soften. Transfer to a bowl and set aside.

 

Here’s a little assembly line I made to make things easy. A bowl of mildly spic salsa, a bowl of guacamole, a bowl of sour cream, a bowl of leftover black bean cilantro pilaf, the grilled onions and peppers, the mixed shredded cheese and the tortilla. Warm the tortillas for 20-30 seconds in the microwave before you make the burrito.

Sprinkle an even layer of cheese on the tortilla. lay a dollop of the salsa, guacamole and sour cream. Top with the black bean pilaf.

 

Add the onion-green pepper mixture and top off with more cheese. Fold over the right and left edges and fold the top and bottom flap over it like a package. 

Line them on a baking sheet and place them in the oven for 5-8 minutes just until the tortilla is slightly crisped and the inside is hot, cheesy and melted. Serve with more sour cream, salsa and guacamole if needed.

Chilli Paneer

This dish is inspired from one of the popular cuisines in India :  Indo-chinese food. A whole genre based on merging chinese and Indian ingredients uniquely catered to the Indian palette. If you have never heard about it or eaten this food, you either have to fly to India, visit the few Indian restaurants in the US that have it or of course try this recipe(more to come) at home!

1 packet of paneer, sliced lengthwise into slabs ( This is a standard size available in most Indian stores)
1 large onion, coarsely chopped
8-10 indian green chillies, thinly sliced
3 garlic cloves, finely chopped
2″ piece ginger, finely chopped
1 tbsp + 2 tbsp oil
1/3 cup ketchup ( I used the hot and sweet Indian variety, you could use regular too)
1 tbsp tsp soy sauce
1 tsp coriander powder
1 tsp lemon juice
2 tbsp cilantro, finely chopped

Heat 2 tbsp oil in a medium non-stick pan.  Place the paneer pieces and cook until browned, around 2 minutes. Turn over, brown the other side (around a minute) and remove from heat and set aside on paper towels. Cut the slabs into half, so they are bite size pieces.

 

 

Add 1 tsps oil to the remaining oil in the pan. Add the garlic, ginger and chillies. Cook for 2 minutes and add the onions. Saute over high heat until the onions soften and brown. Add soy sauce, coriander powder, lemon juice and let simmer for 2 minutes. 

Add ketchup. Mix well and let simmer for 5 minutes. Add the fried paneer pieces coat well, sprinkle with cilantro on top and serve.

 

The soy sauce and ketchup add enough salt to this dish, no extra salt is needed.

This dish goes to Culinarty’s Original Recipes.

South Indian Stir Fried Lentils

A common dish from back home, this makes a filling and healthy snack. You could use a a couple of varieties of Indian Lentils or even the regular green lentils or puy lentils for this dish.

2 cups green lentils ( you could also use Split Bengal Gram(channa)  or Split Green Gram (moong) Dals)
1 tsp salt
1 tbsp canola oil
2 tsp mustard seeds
1 tsp split black gram dal(urad dal)
1/2 tsp asafoetida powder
4-5 dried red chillies, crushed
8-10 curry Leaves, finely chopped

Bring salted water to a boil. Add the lentils and cook until soft, around 10 minutes. Drain and let sit for 5 minutes.

In a nonstick pan, heat the oil over medium heat. Add the mustard seeds and as soon as they start popping add asafoetida, salt, dried red chillies and urad dal. Fry until dal starts to turn golden. Add the curry leaves, salt and stir.

Add this mixture to the cooked lentils, toss together and serve warm.