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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Paneer Paratha is by far one of the easiest and the best Paratha’s I’ve ever had. It’s one of my personal favorites & Top 10 yummiest Indian cuisine recipes ever!
So why wait, lets get started.
- 100 gms Paneer/cottage cheese
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp chaat masala
- 1 small onions finely chopped
- Cilantro leaves – about 4-5 stems finely chopped
- Curry leaves – 4/5 roughly chopped
- Salt as per taste
- Oil for roasting
- Wheat flour – 1 cup
- Take a large bowl and add whole wheat flour, ½ tsp salt. Pour about ½ cup of water and knead the dough.
- Add more water as required to knead a soft (not too hard or sticky) dough.
- Cover it and let is rest till we make the filling.
- Meanwhile, for the stuffing, grate the cottage cheese (or just crumble it with your hand).
- Add all the dry ingredients, chopped onions & cilantro.
- Mix everything well.
- Pinch a small round ball of the dough and using a rolling-pin roll it into a circle.
- Spread the stuffing on one of the rolled dough, keeping one inch space around the circumference.
- Cover with the other end of the rolled dough and press the edges well as shown in the picture. This is the easiest way to make any kind of paratha with a filling. It avoids the fear of the stuffing to be too much or too less and also avoids the stuffing to break out while rolling it.
- Heat a pan at medium heat. Once it is hot, place the Paratha. Flip when one side is partly cooked.
- Apply oil on this side and flip it over.
- Press the edges with a spatula so that the edges are cooked.
- Cook both sides well till they have golden brown spots on them.
- Serve hot with yogurt/ green chutney or ketchup ( my personal favorite ;-))
Happy cooking 🙂
I have been crafting for a long long time. When I shifted to the US, I started exploring into the world of paper crafts as the supplies you get here are so overwhelming with endless choices. I decided to take up some stamping classes to get started and learn the usage of different types of ink pads, varieties of card stock, stamps, etc..Then I started designing my own series of stamped cards, stamped coasters, gift boxes etc…
Here is one example of a Simple card I recently made for my loving husband.
For this, I used:
- 51/2 inches by 81/2 inches White card stock
- Background stamp
- Flower punch
- Leaves punch
- Different color ink pads
- Versa Fine black ink pad for the sentiments
- Circle sparkly stickers for the flowers.
- Rubber Stamps
And voila !!
What do you all think?!
This is just an idea/inspiration for the different kinds of cards you can actually design all by yourself. No gift is as special as it being handmade and totally unique! Isn’t it?
Don’t forget to leave your comments/ thoughts and like this post if you enjoyed it 🙂
Happy crafting !
A famous South Indian snack, these will leave you feeling like bliss, especially when made on a rainy day with tea! These go well with rasam rice or kadi rice too..
To make the masal vadai gather:
- 1 cup chana dal ( gram flour)
- Soak for 3-4 hours. Drain out the water completely, probably place it in a sieve for half an hour or so.
Put the above in a mixie jar or blender, and to this add:
- 1 green chilli
- 1 tbsp saunf ( fennel seeds)
- 2 tbsp red chilli powder
- A pinch heeng (asafoetida powder)
Grind this to a semi coarse paste. DO NOT grind it to a smooth paste. The mix will look something like this.
- 1 big onion (finely chopped)
Add these to the above coarse mix.
You can also use cabbage instead of onions.
Let’s start making the masal vadai:
- Switch on the gas with oil for deep-frying.
A small tip: When the oil is hot, pour 1 tbsp of this oil in the mix. This will make the vadai soft.
- Take a small amount of the mix in your hand and make it into round balls.
- Flatten it using your fingers.
- Deep fry on low to medium flame till golden-brown. Hot hot masal vadai are ready!!
The mix needs to have very thick consistency, having little or no water. In case it tends to have thinner consistency, add besan (chana dal flour) to make it thick again.
So, this is one of the highly demanded video’s of all time. We all want to look good, but most of the time we do not get the exact look we were aiming for. With overwhelming products available today, we usually tend to get so confused. So, here is a solution we have got for all you lovely ladies out there. If you are a no makeup person and want to start your makeup journey, this tutorial is a must watch.
Don’t forget to like and subscribe @ bebeautilicious by kratikajain and do leave your comments too 🙂