Pakashastra

Pakashastra

Saturday, September 13, 2014

Farfalle with Cilantro & Almond Pesto

Ingredients:

Farlfalle - 1 pound
Garlic Cloves - 5 large
Almonds - 10
Cilantro, chopped - 1 1/2 cups
Olive Oil - 1/3 cup + 1 tablespoon
Salt to taste
Red Chilli Flakes - 1 teaspoon (t increase spice level, add 1/2 teaspoon more)
Parmesan Cheese, grated - 2 tablespoons

Method:

  1. To prepare Pesto, take garlic cloves in a blender. Pulse to get a coarse paste. Do not add water.
  2. Now add almonds and blend to get a coarse pate.
  3. Now add cilantro. DO NOT add water. Pulse the blender a few times until the leaves are well shredded.
  4. Now pour olive oil and blend until well combined. Do not make the pesto too smooth.
  5. Transfer the pesto into a bowl.
  6. Add Parmesan cheese, salt and red chilli flakes. Mix well. Keep it covered. This can be refrigerated for upto a day.
  7. Take 7-8 cups of water in a large pot. Bring it to boil.
  8. Add a little salt (keep in mind that the prepared Pesto has salt already added) and Farfalle. Cook until the the pasta is soft but firm and still holds shape; al dente.
  9. Transfer the cooked Farfalle into a colander to drain out the water. Do not keep it for too long as the pasta will cool down.
  10. Take Farfalle in a large mixing bowl, pour 1 tablespoon oilve oil. Toss gently.
  11. Add prepared pesto. Mix gently to combine well.
  12. Serve hot.


Tuesday, September 9, 2014

Frozen Yogurt Cups

Ingredients:

Thick Yogurt/Curd - 3 cups
Rose Syrup - 2 tablespoons (I used Rooh -Afza)

Paper Cupcake/Muffin Liners - 3
Cupcake/Muffin Moulds - 3
Muslin Cloth

Method:

  1. Line the cupcake/muffin moulds with paper liners. Keep aside.
  2. Pour the yogurt in the centre of the muslin cloth and tie the cloth tightly.
  3. Hang the tied muslin cloth for draining the water/liquid. Drain over a deep vessel such that you can rest the cloth on the brim of the vessel without the cloth touching the water/liquid collecting in the vessel. 
  4. Place this tied cloth in the refrigerator for 2-3 hours while still being hung on the brim of the vessel. Refrigerating will avoid the yogurt from turning sour.
  5. Collect the hung curd from the cloth, transfer into a small bowl and whisk thoroughly to remove any lumps. The hung curd will now be smooth and creamy like cheese.
  6. Add rose syrup and whisk gently.
  7. Pour the prepared mixture into the prepared moulds.
  8. Freeze the moulds for about 1 hour.
  9. Remove the moulds from the freezer, carefully peel the paper liners off. 
  10. Serve immediately.

Sunday, August 24, 2014

One-Pot Veg Pasta





Ingredients:

Linguine - 16oz
Onion - 1
Tomato - 2
Broccoli Florets - 1 cup
Cauliflower Florets - 1 cup
Mint Leaves - 10
Garlic Cloves - 5
Water - 5 cups
Salt to taste
Red Chilli Flakes - 1 teaspoon
Peppercorns, freshly ground - 1/2 teaspoon
Olive Oil - 3 tablespoons


For Garnishing:

Coriander Leaves



Method:

  1. Peel and slice onion.
  2. Cut tomatoes into pieces.
  3. Cut broccoli and cauliflower into bite size pieces.
  4. Chop mint leaves.
  5. Thinly slice garlic cloves.
  6. Take linguine, onion slices, tomato pieces, broccoli and cauliflower florets, chopped mint leaves, garlic slices, water, salt and red chilli flakes in large shallow pan. Using a shallow pan helps cook evenly and makes mixing easy after cooking.
  7. Add freshly ground peppercorns and olive oil.
  8. Place the pan on fire.
  9. Cook for 10-12 minutes, occasionally stirring gently, until the water is all evaporated and the linguine is just cooked and is soft and firm, al dente. 
  10. Garnish with chopped coriander leaves.
  11. Serve hot.