Recipes - Traditionally Modern Food

Masala Paniyaram with Idli Dosa Batter | Kuzhi Paniyaram

June 1, 2014 By Vidya Srinivasan 31 Comments

Masala paniyaram is a tasty Kuzhi paniyaram made with left over Idli dosa batter. This is good way to finish the batter.

During our childhood days, whenever we get bored of idli/dosa, kuzhi paniyaram is an immediate alternative Amma prepares with idli/dosa batter. For preparing this dish, Kuzhi paniyaram stand and left over idli/dosa batter is all that’s needed. I tried savory version. If you don’t have kuzhi paniyaram pan, try frying it in oil to enjoy quick snack 🙂

Masala Paniyaram (Savory Rice Ball):

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter - 2 cups

Idli Podi - 1 tsp

Finely chopped Onion - 1

Grated Carrots - 2

wheat flour - 2 tbsp

Hing - a generous pinch

Curry leaves - few, roughly chopped

Ginger - 1/8 teaspoon (optional)

Coriander leaves - Handful

Oil - to cook

To temper:

Mustard seeds - 1/8 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Oil - 1 tsp

Method

Add onion, carrot, Idli podi, coriander leaves, curry leaves, hing and ginger to the Idli batter
Temper the all the ingredients given under “to temper” and add it to the batter. Mix well

Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side

After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

Serve with any chutney

Masala Paniyaram with Idli Dosa Batter

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Ingredients

Dosa/Idly batter - 2 cups
Idli Podi - 1 tsp
Finely chopped Onion - 1
Wheat flour - 2 tbsp
Grated Carrots - 2
Hing - a generous pinch
Curry leaves - few roughly chopped
Ginger - 1/8 tsp optional
Coriander leaves - Handful
Oil - to cook
To temper:
Mustard seeds - 1/8 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Oil - 1 tsp

Instructions

Add onion, carrot, Idli podi, wheat flour, coriander leaves, curry leaves, hing and ginger to the Idli batter
Temper the all the ingredients given under “to temper” and add it to the batter. Mix well
Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side
After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done
Serve with any chutney

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Notes

1. Green chilli can be used instead of Idli podi
2. Ragi, Bajra, millet flour can be added to the batter
3. Vegetables can ev suated in the oil and added to the batter

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Check my other recipes using Idli/Dosa Batter,

Vegetable Waffle Dosai

Garlic Bread

May 31, 2014 By Vidya Srinivasan 30 Comments

Garlic bread | best homemade garlic bread | cheesy garlic bread with step-by-step pictures and video recipe. Check out the cheesy bread with garlic video If you like the video pls SUBSCRIBE to my channel

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Veg kurma | Mixed Vegetabke kurma

May 30, 2014 By Vidya Srinivasan 8 Comments

Veg kurma is a tasty side dish preoared with mixed vegetables, coconut and freshly ground spices. kurma tastes delicious sit chappati/roti/parotta varieties.

Veg kurma is one of our favorite and frequent side dish for Chappati. Ever once childhood days I am a big fan of Veg kurma. It is prepared wit Lot of variation but I love the way my Aamma prepares o we just follow it till date.

Growing up Chappati is not a common tiffin in home. Now a days we eat Chappati almost everyday but those days we use to eat rice regularly. Whenever Amma makes Chappati this Veg kurma, Moong dal tadka, onion- tomato gravy are certain recipes that happen in home.

My sister is not a big fan of onion but this Veg kurma is acceoatabke as we grind onion for these kurma. Now a days this kurma is my son’s favorite and he started asking me to make Veg kurma regularly.

For biryani variety checkout tomato kurma

Kurma also tastes good with Appam

Vegetable Salna

5 from 3 votes

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Course: Gravy

Cuisine: Indian

Author: Vidya Srinivassan

Ingredients

Carrot - 2
Beans - around 15
Potato - 2 peeled and diced
Cauliflower - 1 + 1/4 cup big florets
Peas - 3 tbsp
Coriander leaves - handful
Coconut Oil - 1 tbsp
Salt - to taste
Sugar - one pinch
To grind:
Onion - 1 roughly chopped
Tomato - 2
green Chilli - 2
Ginger - 1/4 tsp peeled and chopped
Garlic - 4 cloves
Cashewnuts - 3
Fried Gram Pottukadalai - 1 tsp
Fennel seeds - 1/4 tsp
Poppy seeds - 1/4 tsp
Peppercorns - 1/8 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Cardamom - 2 pods

Instructions

Add 1/2 tablespoon oil to the pan when the oil is hot add fennel seed, poppy seeds, pepper and cardamom pods; let fennel seed crackle
Add onion and sauté till onions are translucent
Add ginger and garlic;mix well and sauté for a minute
Add tomatoes and green Chilli; cook till tomatoes are mushy
Add turmeric powder, coriander powder, garam masala and cumin powder;sauté for 2 mins
Add coconut and sauté for a min. switch off
Add pottukadalai and cashew and let it cool down
Add all the veggies in a vessel, little salt and 2 tablespoon of water. Close it with a lid and pressure cook for 1 whistles
After the tomato onion mixture is cold grind it without water
Add 1/2 tablespoon of oil and add the ground paste and salt(if required)
Cook for 3-4 mins
After pressure subsides transfer the cooked vegetable to the pan
Add 1 cup of water and pinch of sugar; mix well
Cover and cook for 5 minutes
Sprinkle coriander leaves and switch off
in a medium flame, saute the ingredients listed under 'to grind' (including the masala powders, except coconut and fried gram). Once tomato shrinks, add coconut and saute for 2 mins. Switch off and cool down. Once it comes to room temperature, transfer the roasted ingredients to a mixer, add little water and grind to coarse paste. Set aside

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Ingredients:

Carrot - 2

Beans - around 20

Potato - 2, peeled and diced

Cauliflower - 1 /2, cut into big florets

Peas - 1/2 cup

Chow chow - 1, peeled and diced

Coriander leaves - handful

Coconut Oil - 1 tbsp

Salt - to taste

Sugar - 1/4 tsp

To grind:

Big Onion - 1, roughly chopped

Tomato - 3

green Chilli - 2

Ginger powder - 1/4 tsp

Garlic - 4 cloves

Cashewnuts - 5

Fried Gram (Pottukadalai) - 1 tbsp

Fennel seeds - 1/4 tsp

Poppy seeds - 1/2 tsp

Pepper powder - 1/8 tsp

Garam masala - 1/2 tsp

Chilli powder - generous pinch

Turmeric powder - 1/2 tsp

Cardamom - 1/8 tsp

Method:

Add 1 tablespoon oil to the pan when the oil is hot add fennel seed, poppy seeds; let fennel seed crackle
Add garlic and saute till they starts browning
Furthermore add onion and sauté till onions are translucent. Sprinkle little salt for fast cooking
Add green chilli and cashews, give a quick saute
Add tomatoes andlittle salt, cook till tomatoes are mushy
Add turmeric powder, coriander powder, garam masala and cumin powder;sauté for 2 mins
Add coconut and sauté for a min. switch off
Add pottukadalai and cashew and let it cool down

Add all the veggies in a vessel, little salt and 2 tablespoon of water. Close it with a lid and pressure cook for 1 whistles
After the tomato onion mixture is cold grind it without water
Add 1/2 tablespoon of oil and add the ground paste and salt(if required)
Cook for 3-4 mins
After pressure subsides transfer the cooked vegetable to the pan
Add 1 cup of water and pinch of sugar; mix well
Cover and cook for 5 minutes
Spnkle coriander leaves and switch off

Mango Kulfi - 2 Ingredients Frozen Dessert

May 29, 2014 By Vidya Srinivasan 28 Comments

Mango Kulfi is a easy 2 ingredient dessert prepared with mangoes and condensed milk. Perfect summer dessert.

I am crazy about mangoes. My third Mango Recipe - never mind. Mango kulfi is one of the best summer desserts made with mangoes.

Kulfi is an Indian version of ice cream - nuttier and denser than the regular ice cream. Traditionally it is made with thickened creamy milk, but it is time consuming. Lazy me always looking for an easy substitute. Tried using condensed milk and bingo! Delicious Mango Kulfi is ready.

Other frozen dessert in TMF,

Strawberry frozen yogurt

Banana ice cream

Granitas

During my childhood days, I remember hawkers with push carts full of creamy kulfi. After hearing their bell sounds, me and my sis will run to buy kulfi. It is so addictive. You can try variations in it, by adding nuts and any fruit pulp of your choice, or even plain milk mixture with nuts also tastes divine.

Checkout other a mango based recipes in TMF,

This is a very easy and quick kulfi recipe ,no cooking is required.

Mango Kulfi

Mango Kulfi is a easy 2 ingredient dessert prepared with mangoes and condensed milk. Perfect summer dessert.

5 from 2 votes

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Course: Kulfi

Prep Time: 5

Total Time: 5

Author: Vidya Srinivasan

Ingredients

Sweetened Condensed milk - 1/2 cup
Pureed Mango - 1/2 cup
Cardamom powder- 1/8 tsp
Vanilla Extract - 1/8 tsp
Mixed Nuts - 2 tbsp chopped (I used Pistachio, Walnuts, Almonds)

Instructions

In a bowl, add Pureed Mango and Vanilla extract. Mix well and add Condensed Milk and chopped nuts. Combine everything and fill the mixture in the kulfi moulds (popsicle moulds) or just use any container with a lid.
Freeze for about 8 hours
Dip the moulds in hot water to easily unmould the kulfi .

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Notes

The mango I took was sweet, and with condensed milk being added, I didn't add any sugar. You can add sugar after checking the sweetness
Instead of adding condensed milk, you can take 2 cup of whole milk and milk powder 3 tbsp, condense it to 1/2 cup and then use
If you do not have a Popsicle mold, you can use disposable plastic cups/ aluminium cup and skewers

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Ingredients

Sweetened Condensed milk - 1/2 cup

Mango purée - 1/2 cup

Cardamom powder - 1/2 tsp

vanilla extract - 1/2 tsp

Mixed nuts - 2 tsp

Method:

In a bowl, add Pureed Mango and Vanilla extract. Mix well and add Condensed Milk and chopped nuts. Combine everything and fill the mixture in the kulfi moulds (popsicle moulds) or just use any container with a lid.

Freeze for about 8 hours.

Dip the moulds in hot water to easily unmould the kulfi .

Check my other Mango Recipes,

Bisi Bele Bath |Sambar Sadam

May 27, 2014 By Vidya Srinivasan 35 Comments

Bisi Bele Bath is a flavorful one pot meal prepared with rice, dal, vegetables and freshly prepared spice mix. Flavorful protein rich sambar sadam can be prepared in pressure cooker/ instant pot.

Bisi bele bath to me is a special vegetarian weekend lunch. Sis and I will ask mom to cook this frequently. When my mom cooks Bisi Bele Bath, the aroma of ghee and the flavor of the dish fills the entire house. Mom cooks it in two ways - cooking rice and sambar separately and mixing both, or cooking everything together in the pressure cooker. I chose the second method as it doesn't require me to be in the kitchen for a long time. For A healthy version try Quinoa bisi Bele bath

Method:

Add oil to the pan, add all the ingredients (Except Coconut) listed under 'For Bisi Bela Bath Powder ' and saute on low flame for 3-4 mins or till they turn golden brown in colour. Add coconut after switching off and keep aside to cool. After the ingredients are cooled, add little water and blend in a mixer to a fine paste and keep aside

Add Ghee to the Pressure cooker. When ghee is hot, add the items under 'To Temper' and let the mustard seed crackle. Add shallots and saute for 2 minutes, then add vegetables and saute for 5 minutes. Add turmeric powder, coriander powder, sambar powder and give a quick mix. Add the blended paste and mix well

Add rice, toor dal, tamarind and mix gently. Saute on medium flame for 2 minutes. Add salt, and 3 cups of hot water, mix gently. Let the water comes to a boil. Finally add peanuts, cashew and sesame oil. Pressure cook on a high flame for 4 whistles

Allow the steam to escape before opening the lid. Add 1 tsbp of ghee and Garnish with Coriander/Boondi/sev/Oma pudi and serve hot

Bisi Bele Bath |Sambar Sadam

Bisi Bele Bath is a flavorful one pot meal prepared with rice, dal, vegetables and freshly prepared spice mix. Flavorful protein rich sambar sadam can be prepared in pressure cooker/ instant pot.

5 from 2 votes

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Course: Variety Rice

Cuisine: Indian

Prep Time: 15

Cook Time: 25

Total Time: 40

Author: Vidya Srinivasan

Ingredients

Rice - 1/2 cup soaked and drained
Toor Dal - 1/2 cup soaked and drained
Mixed Vegetable - 1 + 1/2 cups I used carrots, beans, capsicum, potato and drumstick
Ghee - 3 tbsp
Sesame Oil - 1/4 tsp
shallots - 15
Curry leaves - 1 spring
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Sambar Powder - 1 tsp
Tamarind extract - 3 tbsp
Roasted Peanuts - 3 tbsp
Cashew - 2 tbsp
Water - 3 cups
Salt - to taste
To temper:
Mustard Seeds - 1/8 tsp
Fenugreek - 1/8 tsp
For Bisi Bele Bath Powder makes Approx. 1/4 Cup
Chana dal split bengal gram - 1/2 tbsp
Cinnamon powder - 1/2 tsp optional
Coconut - 3 tbsp grated
Red chillies - 1 I used kashmiri chilli
Coriander seeds - 1/2 tbsp
Peppercorn - 5
Fenugreek - 1/4 tsp
Fennel Seed - 1/4 tsp
Poppy seed - 1/4 tsp
Shallots - 3
Oil - 1 tsp I used coconut oil

Instructions

Add oil to the pan, add all the ingredients (Except Coconut) listed under 'For Bisi Bela Bath Powder ' and sauté on low flame for 3-4 mins or till they turn golden brown in colour. Add coconut after switching off and keep aside to cool. After the ingredients are cooled, add zwater and blend in a mixer to a fine paste and keep aside
Add Ghee to the Pressure cooker. When ghee is hot, add the items under 'To Temper' and let the mustard seed crackle. Add shallots and saute for 2 minutes, then add vegetables and saute for 5 minutes. Add turmeric powder, coriander powder, sambar powder and give a quick mix. Add the blended paste and mix well
Add rice, toor dal, tamarind and mix gently. Saute on medium flame for 2 minutes. Add salt, and 3 cups of hot water, mix gently. Let the water comes to a boilFinally add peanuts, cashew and sesame oil. Pressure cook on a high flame for 4 whistles
Allow the steam to escape before opening the lid.Add 1 tsbp of ghee and Garnish with Coriander/Boondi/sev/Oma pudi and serve hot

Video

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Notes

Chop vegetables into big chunks so they won't became mushy while cooking
I soaked rice and toor dal together in hot water for 2 hour
Instead of homemade bisi bele bath paste, you can also use bisi bele bath powder available in the stores
If you are using Drumsticks boil them separately, and add it to cooked Bisi Bele bath rather than cooking along with other veggies. This would prevent Drumstick from breaking apart
Brinjal, chow chow, white pumpkin can also be added
Bisi bele bath can also be cooked in Instant pot. Follow all steps in saute mode and cook in manual mode for 25 minutes and open after the pressure release naturally
Adjust spice level according to your preference
If you are using store brought tamarind paste, use 1 teaspoon + 1/4 teaspoon of paste
I have added little water in mixie and jar used that water, hence my water in the video looks brown
I have used capsicum in the recipe but while taking video I didnt have it so used chayote

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Olive and Cheese Quesadilla

May 27, 2014 By Vidya Srinivasan 17 Comments

Had some tortilla, lazy me wanted to make easy Quesadilla. With some Pitted Olives and Shredded Cheese tried a easy version and it tasted amazing. Very Easy to cook and it tastes delicious with Guacamole/ Sour Cream/ Salsa

Method:

Grease the skillet with Ghee / butter and place the tortilla in the greased skillet
Spread the Olives and cheese on one tortilla and cook. After 1 min, cover the spread with one more tortilla and let it cook for 1 min. Cook the other side as well

Transfer the Quesadilla into serving plate and cut. Serve it with Guacamole / Sour cream / Tomato salsa

Olive and Cheese Quesadilla

5 from 1 vote

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Course: Quesadilla

Cuisine: Mexican

Prep Time: 5

Cook Time: 3

Total Time: 8

Author: Vidya Srinivasan

Ingredients

Wheat Tortilla - 2
Pitted Olives - 2 tbsp
Grated Cheese - 2 tsp I used cheddar and mozzarella
Butter/ Oil - as needed

Instructions

Grease the skillet with Ghee / butter and place the tortilla in the greased skillet
Spread the Olives and cheese on one tortilla and cook. After 1 min, cover the spread with one more tortilla and let it cook for 1 min. Cook the other side as well
Transfer the Quesadilla into serving plate and cut. Serve it with Guacamole / Sour cream / Tomato salsa

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Notes

I have placed the fillings after keeping the tortilla in the skillet. Instead, you can choose to fill the tortilla on a plate and then place it on the skillet
If knife is not sharp you can even cut the cooked Quesadilla with knife (I followed this procedure)

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Mango Halwa | Mambazha Halwa

May 26, 2014 By Vidya Srinivasan 23 Comments

Mango Halwa is a tasty Indian sweet prepared with over ripe mangoes. Mambazha halwa can be prepared with fresh/ frozen/tin mangoes. Yummy halwa can be prepared within 20 minutes.

It’s hard to stay away from mangoes during this time of the year. I can eat mangoes all day but having a sweet tooth, I couldn't resist myself from trying out mango based sweets/dessert. Jagadish loves mangoes and he has special liking for halwa so I wanted to try Mango Halwa.

Usually white sugar is used for making Halwa. I have used combination of jaggery and sugar. Halwa can be made with just jaggery/ sugar. Jaggery version I tried was brown color. Sugar version gave closer look for mangoes but I was confused which method to follow. Finally decided to add both.Brown sugar can also be used instead.

If you have some mangoes in your pantry, try this delicious mambazha halwa. Actually, Halwa tastes great with overripe mangoes. When I first tried this recipe I had few overripe mangoes and was thinking how to finish it. I pulsed it into mango pulp and prepared this tasty treat, instead of throwing overripe mangoes. This is one great way to finish it.

Mango halwa

🥭 3 ingredients

🥭Overripe mangoes

🥭No cornflour

🥭20 mins

🥭Summer special

🥭Fresh/frozen/tin mango pulp can be used

🥭Stays good for 2- 3 days

Halwa tasted good for 2-3 days. Well, I really don't know how long it will stay good, for the amount I make It won't last long in our house 🙂

Checkout other a mango based recipes in TMF,

Mango Halwa

Mango Halwa is a tasty summer sweet prepared with over ripe mangoes. Mambazha halwa can be prepared with fresh/ frozen/ tin mangoes. Yummy halwa can be prepared within 20 minutes.

5 from 1 vote

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Course: Halwa

Cuisine: Indian

Prep Time: 5

Cook Time: 22

Total Time: 27

Servings:

Author: Vidya Srinivasan

Ingredients

Mango Pulp – 1 cup + 1/4 cup 2 mangoes
Ghee – 2 to 3 tablespoon
Palm Sugar/Jaggery - 3 tbsp
White sugar - 3 tbsp
Cardamom powder - 1/4 tsp
Salt - pinch
Raisins - as needed
Cashew/almonds - for garnish

Instructions

Add cardamom powder to the mango pieces and ground mango pulp without adding water
In a heavy bottomed pan, add ghee and saute raisins for 30 seconds and transfer it to a plate
In medium flame, add mango pulp and keep stirring for 2-3 min
Add jaggery, sugar, cardamom powder, salt and keep stirring. Cook for 12-16 mins till it thickens and approaches halwa consistency. The key is to switch off before it reaches halwa consistency, as the halwa will thicken a bit after it is switched off. Garnish with roasted almonds/cashews

Video

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Notes

If you are using frozen mangoes, thaw and grind it
Grinding mango is optional
Brown/ turbinado sugar can be used instead of jaggery and white sugar
Halwa stays good for 3 days if refrigerated
Color of the halwa depends on the jaggery and mango variety
Food color can be added
Extra ghee/ butter can be added for richness
I ground overripe mangoes without adding water for mango pulp
Use ripe/overripe mangoes for better taste
Stepwise pictures are taken while preparing halwa with sugar and halwa pictures are taken while preparing halwa with jaggery and sugar hence the difference in halwa color
While making mambazha halwa for YouTube video I didn't add raisins

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How to make Mambazha halwa with step by step pictures:

Add cardamom powder to the mango pieces and ground mango pulp without adding water

In a heavy bottomed pan, add ghee and saute raisins for 30 seconds

Add mango puree and keep stirring for 2-3 minutes

Mix well. Add sugar and jaggery; keep stirring

Add 1/2 tablespoon of ghee and Cook for 12-16 mins till it thickens and approaches halwa consistency

The key is to switch off before it reaches halwa consistency, as the halwa will thicken a bit after it is switched off. Garnish with cashews

Kara Pori | Kadalai Pori | Masala pori | Pori Mixture | Murmura | Puffed rice Chivda

May 26, 2014 By Vidya Srinivasan 5 Comments

Kara Pori is a quick 5 minutes evening snacks. Crispy puffed rice chivda is not only tasty, but also healthy after school snacks for kids.

Kara Pori is a quick and tasty Indian snack. Less oil, yet crunchy. During school days Amma always make it and keep it in a box. It is one of my favorite snacks growing up.

Everytime I visit kitchen I will look for kara Pori dhabba and keep munching it. Amma always use coconut oil to prepare it and it gives a nice tasty flavor.

Kara Pori will stay fresh for 2-3 days but in our home it generally won’t last more than 2 days.

Aval mixture and roasted makhana are other tasty and healthy snacks

Puffed Rice Mixture / Pori Mixture / Puffed Rice Chiwda

Puffed Rice Mixture is a quick win - easy to make, yet tasty. Less oil, yet crunchy.

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Course: Mixture

Cuisine: Indian

Prep Time: 5

Cook Time: 7

Total Time: 12

Author: Vidya Srinivasan

Ingredients

Puffed Rice / Pori - 2 cups
Peanuts - 1/4 cup
Fried gram Pottukadalai - 1/4 cup
Curry leaves - 1 spring
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Sambar Powder - 1/4 tsp
Garlic powder - 1/8 tsp
Hing - a generous pinch
Coconut Oil - 1 teaspoon + 1/4 tsp
Salt - as needed

Instructions

Add oil to the pan. Once the oil is hot, keep the stove in low heat and add turmeric powder, sambar powder, coriander powder, hing, salt and chat masala
Add puffed rice and saute for 2 mins. Add peanuts, fried gram and curry leaves and fry till peanuts and fried gram became golden brown
The pori should get well coated with the spice powders. Store in an air tight jar and enjoy 🙂

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Notes

1.You can add chilli powder if you want pori to be spicy
2.Can add peanuts and fried gram after tempering but I have a fear they might be overcooked!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Puffed Rice / Pori - 2 cups

Peanuts - 1/4 cup

Fried gram(Pottukadalai) - 1/4 cup

Curry leaves - 1 spring

Turmeric powder - 1/4 tsp

Coriander powder - 1/4 tsp

Sambar Powder - 1/4 tsp

garlic powder - 1/8 tsp

Hing - a generous pinch

Coconut Oil - 2 tsp

Salt - as needed

Method:

Add oil to the pan. Once the oil is hot, keep the stove in low heat and add turmeric powder, sambar powder, coriander powder, hing, salt and chat masala

Add puffed rice and saute for 2 mins. Add peanuts, fried gram and curry leaves and fry till peanuts and fried gram became golden brown

The pori should get well coated with the spice powders. Store in an air tight jar and enjoy 🙂

Pesto Pasta

May 25, 2014 By Vidya Srinivasan Leave a Comment

When it comes to pasta, White sauce pasta is my all time favorite. When we where in UK, one of Hubby's colleague frequently brings Pesto pasta for lunch. After tasting that, Hubby always tells me to give it a try. Recently in our relative's house, we had this for dinner. After tasting Pesto pasta I regretted why I didn't try this recipe before.

Method:

Preheat the oven to 350F
In a large Saucepan, add water and salt, and let the water come to a boil while you prep other ingredients
Place Zucchini, yellow bell pepper and broccoli in a oven tray, cook it for 10 mins in the oven

As soon as the water comes to a boil add the pasta, stir and reduce heat to medium. Cook pasta as directed on the package and drain the pasta

Add oil to the pan, When oil is hot, add the minced garlic, and saute for one minute. Then add spring onion and pesto, saute for a min. Add oven cooked zucchini, yellow bell pepper and broccoli and gently stir to combine

Add the drained pasta to the vegetable/pesto combination and gently mix together. Add grated cheese and switch off. Serve hot

Pesto Pasta

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Course: Pasta

Cuisine: Italian

Prep Time: 10

Cook Time: 40

Total Time: 50

Author: Vidya Srinivasan

Ingredients

Penne - 1 box I used 100% whole grain
Pesto - 3/4 Cup
Zucchini - 1 Small
broccoli - 1
Olives - 1/4 cup pitted
Yellow bell pepper - 1/2 thinly sliced
Spring Onion - 4 strings
Sun-dried Tomatoes - 6
Garlic - 2 pods peeled and minced
Olive oil - 2 tbsp
Grated mozzeralla and cheddar - 1/4 cup
Salt - as needed
Italian Seasoning/Oregano - 2 tsp
Ground black pepper - as needed
Water - as needed

Instructions

Preheat the oven to 350F
In a large Saucepan, add water and salt, and let the water come to a boil while you prep other ingredients
Place Zucchini, yellow bell pepper and broccoli in a oven tray, cook it for 10 mins in the oven
As soon as the water comes to a boil add the pasta, stir and reduce heat to medium. Cook pasta as directed on the package and drain the pasta
Add oil to the pan, When oil is hot, add the minced garlic, and saute for one minute. Then add spring onion and pesto, saute for a min. Add oven cooked zucchini, yellow bell pepper and broccoli and gently stir to combine.
Add the drained pasta to the vegetable/pesto combination and gently mix together. Add grated cheese and switch off. Serve hot

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Pesto

May 25, 2014 By Vidya Srinivasan 2 Comments

Wanted to make Pesto Pasta with homemade Pesto. As always Google helped me to find some Pesto recipes based on basil. With few additional ingredients from my kitchen, here is my version of Pesto.

Method:

Wash basil leaves and baby spinach. Microwave frozen peas for 2 mins. Microwave pine nuts for 1 min or you can even roast it. Put basil leaves, baby spinach, peas and garlic into a blender/food processor until basil and garlic are finely chopped

Add pine nuts, walnuts, cheddar and mozzarella cheeses to the basil mixture and process for 1-2 minutes, until the pesto is well mixed. (I like to keep it finely pureed, but you can make it chunky as well)
Season with salt to taste. Add fresh ground black pepper and pulse a few times more

Pesto

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Course: Pasta

Cuisine: Italian

Prep Time: 10

Total Time: 10

Author: Vidya Srinivasan

Ingredients

Fresh basil leaves - 1 cup packed into measuring cup
Baby spinach - 1/2 cup
Frozen Peas - 1/4 cup
Garlic - 2 cloves peeled and sliced
Extra-virgin olive oil - 4 tbsp
pine nuts - 3 tbsp
Walnut - 3 tbsp
Cheddar and Mozzarella Grated - 1/4 cup Parmesan is recommended. As we don't eat Parmesan I opted for cheddar and mozzarella
Kosher salt - as needed
Fresh ground black pepper - as needed

Instructions

Wash basil leaves and baby spinach. Microwave frozen peas for 2 mins. Microwave pine nuts for 1 min or you can even roast it. Put basil leaves, baby spinach, peas and garlic into a blender/food processor until basil and garlic are finely chopped
Add pine nuts, walnuts, cheddar and mozzarella cheeses to the basil mixture and process for 1-2 minutes, until the pesto is well mixed. (I like to keep it finely pureed, but you can make it chunky as well)
Season with salt to taste. Add fresh ground black pepper and pulse a few times more

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