Tuesday, April 17, 2012
Monday, April 2, 2012
7-8 thick cloves of garlic
Crush the garlic in a clean pestle and mortar.
Push the garlic into a bottle and pour the oil too. Close and shake lightly.
Leave it over night and the garlic oil is ready to use the next day. The flavour gets better as the garlic gets completely absorbed in the oil in the days to come .
Store in air tight bottle/ jar only.
Come summer and your body starts asking for cooling and freshness producing food products. For me one such ingredient is the Basil, I’m in love with this herb and I use it profoundly in my cooking.
Topping the list is the Pesto, which is nothing but a quick chutney using the basil leaves. It is a good digestive and the freshness it produces on your palate is amazing. It makes you feel fresh and cool in this heat. I highly recommend this to be kept ready for use in the kitchen as it’s a versatile ingredient.
The pesto can be made in a jiffy if you have the pine-nuts ready for use after peeling, else one could use walnuts too. I use pine-nuts as they are very good for eyesight.
Makes-almost 3/4 cup
2 cups basil leaves. loosely packed
4-5 garlic cloves
1/4 cup/ 50gms pine nuts
salt to taste
Grind the Pine nuts and garlic together.
Mix the Basil, salt and EVOO. Grind. If required add more EVOO.
Remove in an airtight container. If you want to store it for a few days, spread a layer of EVOO on top.
To make a Classic Italian Pesto, in the above mentioned ingredients add 1/4cup Parmesan cheese and reduce the salt. Grind together.
Tip- The Pesto should always be covered with oil as it oxidises quickly fading the natural green colour, which has happened with mine, while clicking pics.
You can try this
Bi Coloured Italian Sandwich
Thursday, March 29, 2012
I’m posting here after a long time. Today I’m posting a simple and yet a little tricky Indian Bread made in South India called Chapati or Chapathi. It resembles the Paratha but is still quite different.
This bread makes use of the excess oil smeared inside and spreads easily and hence is very soft internally. It is rolled out much thinner than the Paratha and uses very little flour while rolling.
It can be served with any curry but it compliments best with the Jhunka.
2cups Whole Wheat Flour for dough
1/2cup wheat flour for rolling
water for kneading dough
Knead a soft dough using wheat flour, salt and water. Apply oil and rest covered for 15mins.
Divide the dough into 8-10 pieces. Make balls and flatten. Keep covered.
Roll each ball to a 3inch circle using wheat flour and apply 1/2-3/4tsp oil and fold to a ‘D’ shape.
Apply oil to the ‘D’ again and fold again to get a triangle shape.
Apply wheat flour lightly and roll to a 3mm triangular Chapati.
Heat the griddle cook the Chapati lightly on either side and then roast on each side again using 1/2tsp oil.
I prefer the Chapati soft so I do not over roast, for crispy Chapati cook on low flame on either side.
Serve hot with curry or Jhunka.