Showing posts with label Dips and Spreads. Show all posts
Showing posts with label Dips and Spreads. Show all posts

Tuesday, 19 May 2015

Red and Green Pesto Sauces for Pasta

Basil pesto is one of the best Italian sauce among all other sauces, commonly used to spice up Pasta  or veggies like boiled potatoes,beans etc.It is very versatile sauce you can use on sandwiches or on pizzas etc..Pesto is basically a blend of basil leaves,garlic,pine or walnuts, olive oil and cheese.You can prepare so many kinds of pesto's.Pesto can be prepared with herbs like Basil,coriander,mint,leafy veggies like spinach,rocket,kale even roasted red bell pepper and sun dried tomatoes to name a few... here is my way..enjoy.

Ingredients: For Basil/ Green Pesto

Basil leaves-2 small bunch
Garlic -3-4 cloves
Pinenuts-Handful
Olive oil-1/4cup
Cheddar cheese-1Tbsp(optional)
Red chilliflakes-1/2tsp or to taste(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp

Method:
1.Wash  the basil leaves,Toast the pine nuts lightly on a skillet on a low flame.
2.Put everything in a blender  or a food processor and blend into a fine paste,
if needed add little more olive oil. Serve with any type of pasta and roasted
veggies.

For Sun dried Tomato Pesto/ Red Pesto
Sun dried tomatoes in oil-1 cup
Garlic-3-4cloves
Pinenuts-Handful
Olive oil-1/4cup
Red chilli flakes-1/2tsp or to taste(Optional)
Cheddar cheese-1Tbsp(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp

Method:
1.Toast the pinenuts lightly on a skillet on a low flame.
2.Put everything in a blender and blend into a smooth paste,if needed add little more olive oil and blend.don't use water.You can also use the oil of sun dried tomatoes.

Note:
1.I have used Cheddar cheese instead of  Parmesan cheese because Parmesan is not vegetarian.I don't use it in my cooking.
2.Above pesto sauces can be used with any type of pasta shapes like penne,fusilli,spaghetti and fettuccine etc
3.Pesto can be used for sandwiches,spice up veggies,and on pizza.
4.Pesto can be prepared in bulk and in advance and can be freezes for up to 2 months easily. 
5.Storing Pesto:Fill the moulds of ice cube trays with freshly prepared pesto and keep in the freezer for 2 hours, then after 2 hours remove from the freezer,separate the pesto cubes from the tray then store the cubes in the ziplock bag.write a date on the bag for your reference.


Wednesday, 16 December 2009

Guacomole








Ingredients:

1-Ripen avacado

2-3Tbsp- Lemon juice

1Tbsp-Fresh coriander,finely chopped

2-3 Green chillies or Tsp-Pickled jalapenos

2 Cloves of Garlic

1 Small Finely chopped onion

1-Tomato,deseeded and finely chopped

Salt to taste


Method:

1.Scoop and mash the avacado with the fork.

2.Blend all the ingredients by spoon well and chill.

3.Serve with tortilla chips.

Monday, 23 November 2009

Baba Gannoush(Aubergine dip)





Ingredients:

1-Large Aubergine,roasted

1-Onion ,minced

3-4 Cloves of garlic

3Tbsp-Tahini paste

3Tbsp-Thick yoghurt

1/2Tsp- Mustard paste

Salt to taste

1/2Tsp-Sugar

Method:

Roast the aubergine, mash with the fork,

roughly blend all the ingredients in a blender or food processer.

Garnish with olive oil and sesame seeds.

Serve baba gannoush and tahini sauce with crisp and warm pita bread triangles and salad.







NOTE:This both dips can be used as dip or spread for chappati,roti or bread.

Tahini Sauce




Ingredients:

3Tbsp-Tahini paste

2-Greenchillies

1/2Tsp-Mustard paste/powder

4Tbsp-Thick yoghurt

Salt to taste

1/2Tsp-Sugar

Method:

Blend all the ingredients in a liquidiser.Garnish with olive oil,

redchilli flakes and sesame seeds.

HUMMUS


Ingredients:

Chickpeas – 1 can, drained and rinsed
Yogurt-1/4 Cup
Garlic – 2-3 cloves, crushed
Tahini (Sesame Seed Paste) –3 Tbsp or more
Salt – 1/2tsp or to taste
Lemon Juice – 2 Tbsp
Water – 2tbsp
Olive Oil – 2 Tbsp
Chilli flakes, Cayenne Pepper or Paprika -1tsp
Fresh parsley or coriander(i used coriander)

Method:

Blend all the ingredients into smooth thick paste in a blender or food processer.
Transfer the paste into a bowl,spread the mixture evenly and drizzle olive oil,
sprinkle chopped parsley or coriander.Serve with pita bread and salad.

NOTE:It can be used as spread over the toasts instead of butter as a healthy option.