Tomato Mozzarella and Basil pesto Sandwich

Ingredients

2 slices fresh homemade bread(Recipe here)
2-3 Mozzarella Slices(Do not use the shredded one)
2 Tbsp Basil Pesto (Recipe here)
1 medium Roma Tomato slices
Extra virgin olive oil to drizzle on top

Recipe

Spread basil pesto on both slices of bread.

Layer mozzarella slices and tomato slices on top of the pesto.

Place the other slice of bread on top of the tomatoes to make a sandwich.

Grill the Sandwich. Once the bread is toasty and warm with golden grill marks,it is done.

Drizzle Extra virgin olive oil on top and serve hot.

Basil Pesto

Ingredients

1 bunch basil leaves
Handful of pine nuts
1/4 cup Extra Virgin olive oil
1/4 cup grated Parmesan cheese
Juice of half lemon
2 cloves garlic
Salt and fresh ground pepper to taste

serving:
This recipe makes  1 cup basil pesto.

Recipe

Separate the Basil leaves from the stems.

Process the leaves in a blender along with Pine nuts, garlic, Parmesan cheese and extra virgin olive oil.
Once the desired consistency is achieved, add lemon juice, salt and pepper to taste.

Can be stored in the refrigerator in a tight lid glass jar for future use.

This can be used in pasta,sandwiches, vinaigrette.

Vegetable Hakka Noodles

Ingredients

1 pack Ching's Veggie Hakka noodles

9-10 baby carrots

1 big red bell pepper

1 big green bell pepper

1 big onion

Handful frozen corn

4-5 Tbsp canola oil

1 Squirt Tomato ketchup

2 Tbsp Ching's green chilli sauce

1 squirt Sriracha red chilli sauce

2 Tbsp Ching's all in one sauce

Salt and pepper to taste

Recipe

Add noodles into a pot of boiling water.Cook for 2 minutes. Drain water, drizzle oil and keep aside.

Chop all the veggies lengthwise.

Take a Frying pan,heat it up.Add oil.

Once oil is hot, add baby carrots and fry for 1 minute.

Add onion, fry till translucent.

Add Frozen corn,Red bell pepper, green bell pepper. Saute for 1 minute on high heat.

Mix in the cooked noodles, all the sauces(Add more or less depending on personal preference), salt and pepper.Mix well and saute on high heat for 15-20 seconds.

Serve hot.

Basil Pesto Fusili

Ingredients

1/2 pound Fusili
Basil Pesto(recipe here)

Recipe

Cook Fusili in a large pot of boiling water until it is al dente.
Strain and drizzle extra virgin olive oil on top.Keep aside.
Add 2-3 Tbsp or required amount of pesto into the cooked pasta bowl. Mix well. Serve hot.

Paneer Paratha

 

Ingredients

2 cups whole wheat flour
1 and half cups of water
2 cups Grated Paneer
1 green chilli
1 medium size onion minced
4-5 mint leaves finely chopped
Finely chopped cilantro
1 Tbsp lime juice
salt to taste
1 teaspoon Garam masala powder
1 Tbsp grated ginger
1 tsp oil
1/2 tsp cumin seeds

Recipe

Prepare the dough

In a bowl take the whole wheat flour, add water slowly and make a dough. Refer to chapathi/phulka post to know how to make a dough. Keep the prepared dough aside for at least 10 minutes.

Prepare the filling

Heat a pan, add oil. Once the oil is hot add cumin seeds

After cumin seeds splutter, add grated paneer chilli, minced onion, mint leaves,cilantro,lime juice, salt garam masala powder and ginger.Keep sauteing till excess moisture gets evaporated.This is to make sure the paneer mixture is dry.

Prepare the paratha

Heat a Tawa/pan. Make equal number of balls of the dough and paneer mixture. The balls should be of same size. Take a dough ball and roll out a small chapathi. Stuff paneer into the chapathi and close the edges of the rolled chapathi together to make a ball again. Dust the stuffed ball in dry wheat flour and roll out gently to make a paratha. put the paratha on the tawa and wait till the paratha changes color. flip it to the other side and cook.keep pressing the paratha with the spatula. once brown spots appear, drizzle oil/butter on the paratha and cook till a golden brown color is seen on both sides. Serve hot with Raita and pickle or a curry

Quick Spinach Saute

Quick Spinach Saute

Ingredients:

2 1/2 cups of fresh or frozen spinach
1 small red onion finely chopped
1/2 inch ginger grated
2 Thai chillies finely chopped
1/2 tsp of urad daal/black gram
1/2 tsp of chana daal/bengal gram
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
Pinch of asafoetida
5-6 curry leaves chopped
1 Tbs of oil
Salt to taste

Recipe:

Heat a pan and add oil.
Once oil is hot add chana daal, urad daal, asafoetida, mustard seeds, cumin seeds and fry till the color changes to light brown.
Add curry leaves, grated ginger, chopped green chillies and fry for a minute.
Add finely chopped onion and saute till they turn translucent.
Add chopped spinach and saute till the leaves wilt.
Add salt to taste.
Serve hot with rice/phulka.