Showing posts with label Basil. Show all posts
Showing posts with label Basil. Show all posts

Healthy Green Pasta



BM #90 Week 3 Day 3 - 

 As part of an everyday meal, I made this healthy green pasta to keep my kids happy and also to celebrate my little one's birthday. Featured in the platter - Healthy Green Pasta, Coconut Brownie and Ice cream. I made the brownie (Recipe coming soon) for the midnight cake ceremony per my little one's choice.:)

 My kids are fond of pasta in all its variety and when they saw this in the social media feed, they were after me to make this. To convince me that they would eat it without any complaints, they went grocery shopping all by themselves to buy the required ingredients.

 This dish was done in a jiffy as I had the spaghetti cooked by the time they got back with the basil and arugula. I then made the pesto, steamed and seasoned the veggies and served immediately. I couldn't be happier to see their oohs and aahs. My little one gave me a big hug and said that I made her birthday extra special. :)

 Recipe Source social media feed
Ingredients - 

 Spaghetti 1/2 lb
Salt as needed
Vegetables (I used Cauliflower, Broccoli and Carrots) as needed
Seasoning for the Vegetables (Salt, Pepper, Onion Powder, Garlic Powder and Crushed Red pepper Flakes) as needed
Arugula or any other Salad Greens as needed
Fresh Mozzarella Cheese cubes as needed
For the Pesto - 
Basil Leaves 3/4 cup
Arugula 3/4 cup
Almond Meal 3/4 cup
Lime/Lemon Juice 1 tsp or as needed
Garlic 2 cloves
Olive Oil 3 Tbsp
Water 1/4 cup
Salt and Pepper as needed

Method Of Preparation -
Boil 2 liters of water with enough salt and add the spaghetti. Cook as per the instructions on the box.

 While the spaghetti is cooking, get the pesto ready.

 Also get the vegetables steamed and seasoned to taste.

 Grind the ingredients listed under 'For the Pesto' into a fine paste.

 Remove the boiling spaghetti from heat. Reserve about 2-3 tablespoons of the starchy water. Drain the spaghetti into a colander. 

 Transfer the spaghetti into the pan and mix in the pesto.

 Serve the warm green pasta and top it off with fresh mozzarella, steamed vegetables and salad greens.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90..

Preparation Time 20 minutes
Serves 4

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Posted by Harini R on Thursday, July 19, 2018
10 comments
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Basil Fried Rice


Basil has made its way into our kitchen about 2 years back and when my husband got this herb and asked me to prepare Basil Fried Rice, I had to frantically search the internet for its recipe. I found the non-veg versions of this recipe and didn't really like to vegetarianize it since none of them appealed to me! Finally, after a lot of browsing, I found a simple and interesting recipe for Basil Fried Rice. I also liked the fact that the recipe calls for the use of vegetables which usually don't appear at my home! If you do have some left over rice, then its a bonus, since this recipe recommends using cold rice.


Ingredients -
2 Cups Sona masoori Rice, cooked and preferably cooled (the original recipe used Long Grain Rice)
2 Medium Carrots (Cut into long thick slices)
1 Medium Onion (Sliced vertically)
Beans (Cut into 2 inch pieces)
1 Cup Broccoli
1/2 Cup Zuchini
1/4 Cup Green Peppers (You could also add Red Bell Peppers and Banana Peppers)
1 Spring Onion (Finely Chopped)
3-4 Garlic Pods
3-4 Red Chillies (ripened Green chillies) or Green Chillies
1 Small bunch Basil
3 tsps Oil

Method Of Preparation-
Chop the garlic and green chillies coarsely either in a mortar or in a grinder. Heat Oil in a wide saucepan and when it is slightly hot, add the chilli-garlic mixture and saute it for a few seconds.
Add the carrots, beans, onions along with the white root portion of the Spring Onion and fry them for about 5 minutes. Add salt and the Soya Sauce.
Now, add the peppers and fry them for about 2-3 minutes. Ensure that all these veggies are not overly cooked. They should be kind of crunchy.

Add Broccoli and Zuchinni in the end and fry all the veggies for about 4-5 minutes and then add the cooked rice and mix it well. Finally add the Basil leaves to this and switch off the stove. Cover the pan and leave it for a few minutes so the basil leaves wilt due to the steam.
Serves 4 Adults
Preparation Time 15 mins
Cooking Time 20 mins

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Posted by Jaya on Monday, May 10, 2010
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Basil-Mint-Cilantro Chutney (Basil-Pudina-Kothimeera Pachadi)


I heard of Basil only last year when my husband told me about Basil Fried Rice served in Thai restaurants. It had since then been a visitor in our kitchen every now and then. Suddenly one day, we were thinking aloud about how we could use Basil apart from in the Fried rice and the idea of Basil Pachadi/Chutney was born. We were thrilled at our own invention then, but now I find a lot of different versions of it on the web. My version is pretty much similar to all the chutneys I make at home. Since I didn't have much of the herb, I added mint and coriander leaves to it. I think the one available in the US is the Sweet Basil as opposed to the Holy Basil or Tulasi that is used in India. With its anti-oxidant, anti-cancer and anti-viral properties, it ought to be a part of our daily diet.


Ingredients -


1 cup Basil
1/2 cup Mint
1/2 cup Cilantro
2-3 tsp Tamarind paste
Salt to taste
1/2 tsp Sugar (Optional)
2-3 Green Chillies (Chopped)
1 tsp Oil
Mustard Seeds, Urad dal, Chana Dal, Dry red chillies, Hing (For Seasoning)
Method of Preparation -

Take oil in a small pan and add all the seasoning ingredients in the order listed. After the seeds splutter and the dals turn color, add all the chopped leaves and saute them till they wilt.
Take the above along with the Green Chillies, Tamarind paste, salt and sugar in a mixer and ring them into a paste without adding water.


Basil chutney is ready to be served with dosas, idlis or even with rice.
This goes to Niloufer Riyaz's Twenty-20 Cooking Event.


Serves 3-4 Adults
Preparation and Cooking Time 10 mins

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Posted by Jaya on Monday, May 3, 2010
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