Wheat pasta with rustic basil sauce

Wheat pasta with rustic basil sauce

Ingredients:

Pasta - 1 cup
Basil - 1 packet fresh basil
Olive oil - 8 tblsps
Black pepper - 2 tsps
Garlic - 2 cloves
Salt as per taste.
Cheese for garnish

Recipe:

1. Boil 1 ltr of water and add some salt and1 tblsp of olive oil to it.
2. Add 1 cup of pasta in this boiling water and let it cook for 3-4 minutes or till it get cooked. I have used penne pasta in this recipe.
3. Once it get cooked, strain the excess water. Pour 1 tblsps of oil on this pasta to prevent it from sticking.
4. Crush basil leaves in a hand grinder (spice mixer) by adding 1 tblsp of oilve oil at a time. Do not use electric mixer for this, as it will ruin the taste of basil. Crush until a corse paste is formed. Add black pepper powder to it.
5. In a pan add 1 tblsp of olive oil. Add chopped garlic and fry till golden brown.
6. Toss the cooked pasta along with basil sauce into this hot pan for 2-3 minutes. Adjust the seasoning as per your taste.
7. Garnish with some cheese and server hot.

Tilgul poli (Seaseme seeds and jaggery flat bread)

Ingredients : 

Refined flour - 1 cup
Wheat flour - 1/2 cup
Cheakpea flour - 4 tblsps
Rice flour - 2 tblsps
Seaseme seeds - 1 cup
Dry grated coconut - 1/2 cup
Jaggery - 1 cup
Ghee - 4 tblsps
Cardamom powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
Salt a pinch

Recipe:

1. Sieve refined flour,  wheat flour and cheakpea flour together.  Heat 2 tblsps of ghee and add it into this flour mixture. Mix well and a make a soft dough with the use of some water. Cover it and let it rest for some time.
2. Dry roast the seasme seeds and grated coconut separately. Add 2 tblsps ghee in a pan and roast 2 tblsps of cheakpea flour in it.
3. Mix these roasted seaseme seeds, coconut, cheakpea flour, jaggery, cardamom powder, nutmeg powder and a pinch of salt. Grind it once in a mixer. Stuffing is ready.
4. Take a small size ball from a dough. Fill it with the stuffing and close it. Roll a medium size poli (flat bread) from it. To prevent the sticking of poli (flat bread), apply some rice flour on it while rolling.
5. On a heated pan dry roast these polis (flat breads). Once they are done from both sides, remove them on a plate and apply some ghee on it.
6. You can serve these polis (flat breads) with ghee or milk. In the picture, I have served it with ghee and in the glass its served with vanilla icecream.

Happy Makar Sankranti to all my readers and followers !!!!!

तिळगुळ घ्या आणि गोड गोड बोला... !!!!

Stuffed Cherry Tomatoes

Ingredients :

Cherry tomatoes - 1 packet
Soft cheese - 1 packet
Garlic - 2 cloves
Green onion leaves - 1/4 cup finely chopped leaves, no onion.
Black paper powder - 1 tsp
Lemon juice - 1/2 tsp
Olive oil - 1 tsp
Salt as per taste


Recipe:

1. Wash and pat dry the tomatoes. Cut the upper part of tomatoes and very little lower part to make it stand.
2. Scoop out these tomatoes from the upper part and put it in the fridge for some time.
3. Meanwhile get down the cheese to room temprature.
4. In a bowl, take some cheese. Add crushed garlic, finely chopped green onion leaves, black paper powder, lemon juice, olive oil and salt as per taste in it. Mix all well.
5. Take this mixture in a piping bag. Take out the tomatoes and fill them with this cheese.
6. Again place them in the fridge for 5-10 minutes.
7. Serve these tomatoes as an appetizer. It goes well with any wine.