I love pasta, especially with Pesto sauce. It’s definitely the yummiest (in my opinion;) ) pasta sauce I’ve ever tasted!! You can use this as a dip, or spread it over a toast or make a sandwich! Endless options, isn’t it. Lets get started.
- Fresh Basil Leaves – 1 cup
- Pine nuts – 1/4 cup ( can substitute with walnuts or cashew nuts)
- Extra Virgin Olive oil – 3/4 cup
- Grated Parmesan cheese – 1/2 cup
- Garlic cloves – 2
- Freshly ground black pepper – 1/4 tsp
- Salt as per taste
- Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
- If you want to store it – transfer in air tight container and pour a little bit more oil on the top. It’s good to go !!
- Combine with boiled pasta, cherry tomatoes to make the perfect Pesto Pasta.
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To make the thai curry, gather the following ingredients:
- 1 onion (finely chopped)
- 1 baby corn (chopped into cubes)
- 1 cup carrot, beans, peas (half boiled)
- ¼ capsicum (chopped into cubes)
- 4-5 florets cauliflower (optional)
- 8-10 spinach leaves (do not cut)
- 1-2 tbsp thai curry paste (green or red)
- 1 cup coconut milk (grind ½ coconut and ½ cup water and extract juice from net bag)
- Black pepper
- 1 tsp corn flour
Add the corn flour, salt and pepper to the coconut milk, stir and keep aside.
- 1 tsp brown sugar
- 1 slice pineapple (cut into cubes) (optional)
- 2 tbsp oil
- 1 cup rice (cooked)
Lets make the thai curry:
- Take oil in a kadai. Fry the onions to pink.
- Add thai curry paste and fry well.
- Add all the veggies, including the spinach leaves. Sauté well.
- Add the coconut milk mix. Keep stirring till the curry thickens.
- Add the pineapple and brown sugar. Stir.
- Your thai curry is ready.
- To serve it, take rice in a plate. Make a hollow in the centre. Pour the curry in the hollow. Garnish with coriander / basil leaves.
- What I did here is, I used the pineapple to make a bowl! Superb right? Just cut the pineapple vertically, scoop out the contents, and use it as a bowl!!
Note: Thai curry paste can be purchased from any departmental store. But here I also have the recipe to make your own thai curry paste at home!
Thai curry paste:
- 4-5 green chillies,
- 1 tbsp dhania (dry coriander seeds) (unbroken)
- ½ tsp jeera (cumin seeds)
- 1 pod garlic
- 1 tsp brown sugar
- ½ tsp pepper corns
- Dry roast all the above in a pan, except brown sugar. Grind after adding the sugar.
- To make the red thai curry paste, use red chillies, but only after boiling and cooling it!
I tried a lot of the recipes I got from Google, wherein you had to cook the rice along with water slowly and not discard the water. This may be the original way of making it, but this just didn’t work for me. I was watching this Masterchef India Special Class episode, wherein Chef Ripu Daman was taking a class on Brown Rice Risotto, and it looked awesome (Both Ripu and the Risotto 😉 ). Lazy me did not note down the recipe at that instant. And then, I searched for it a lot on Google, but just couldn’t find it 😦 .
Hence, using all the memory power I had left, I tried recollecting whatever I could from the show, and came up with my own recipe. Truly yummmm!!!!
The ingredients you’ll need are:
- 1 cup brown / white rice (cooked)
Arborio rice of course works the best, but normal or basmati rice works equally good!
For the vegetable gravy:
- 2 tbsp ghee
- 1 big onion (cut long and thin)
- 1 tbsp Ginger Garlic Green chilli paste
- 2 tomatoes (puree)
- 1 carrot, 4-5 beans (cut into small cubes)
- ½ capsicum (cut into small cubes)
- Few spinach leaves (optional)
For the cheesy sauce:
- 2 tbsp butter
- Little ajwain (carom seeds)
- 2-3 tbsp corn flour
- 1 cup milk
- 2 cheese cubes
- Black pepper
- Oregano flakes
- 1 tbsp sugar
Lets start making the risotto:
- To make the vegetable gravy, in a pan, take ghee. Add onions. Sauté.
- Add the ginger garlic green chilli paste. Sauté till aroma arises.
- Add the carrot, beans and spinach. Sauté till cooked.
- Add capsicum. Sauté for a minute.
- Add the tomato puree. Sauté till it leaves oil and is well cooked.
- Remove from the pan and keep aside.
- In another pan, let’s make the risotto. Take butter. Add ajwain.
- Add corn flour and fry for a minute. This white sauce needs to be thicker than the one we normally make, hence more corn flour and less milk.
- Add the milk. Sauté till it boils.
- Add salt, sugar, oregano flakes and black pepper.
- Add the rice. Keep stirring for 10-15 minutes on low flame.
- One small tip is to open up the rice with your fingers before mixing it in the pan so that no rice lumps are formed and the rice stirs in smoothly.
- Add grated cheese.
- Add the vegetable gravy and stir well. Serve hot!