Creamy primavera - Indian style

I was watching the Food food channel recently where there was this Indian twist on an Italian pasta. I tried this and it is amazingly creamy. I did not have linguini but penne pasta is equally good as the sauce seeps into the ridges of the cooked pasta, making it delicious. Every bit is tasty. Try it and feel free to send me your comments.






Ingredients:

2 cups of pasta (preferably linguini, spaghetti or any long pasta)
2 large tomatoes
1 medium onion
2-3 cloves of garlic
1 inch piece ginger
3-4 green chilli peppers
1/4 cup cream
1 table spoon mustard
2 tablespoons pesto
Salt and pepper to taste
Parmesan cheese - 2 tablespoons (or as required)
Olive oil
Fresh basil leaves - a few

Vegetables for pasta:
4 button mushroom - sliced (or use a combination of shitake, button, cremini)
A hand full of corn (fresh or frozen)
1/2 zucchini - cubed
1/2 Green pepper (or combination of coloured peppers) - Julienned (cut lengthwise)
1/2 cup Carrot and green beans (cut lengthwise)

Method:

1. Blanch the tomatoes in boiling water, peel them and puree the tomatoes
2. Cook pasta until al dente in salted water, drain and set aside
3. In the same pasta water parboil the green beans, carrots and corn. Drain and set aside and save the water.
4. In a mini chopper, chop finely, onions, green chilli peppers, garlic and ginger
5. Heat olive oil and add the chopped onion ginger garlic and chilli pepper and fry until onions are soft
6. Add salt and pepper and fry for a minute
7. Add the parboiled vegetables,mushrooms,zucchini, tomato puree, salt (if required)and cook until slightly thickened.
8. Add pasta, pesto, mustard and mix well. Add pasta water if it is too thick.
9. Add chopped fresh basil leaves, cheese and switch off heat.
10. Add cream and quickly mix well. Top it with parmesan cheese and serve this creamy pasta while still hot.

Note: The sauce can be done ahead and can be frozen for future use. Just omit the vegetables, prepare only the sauce and add vegetables accordingly.
If required, 1/2 tsp of red chilli flakes can be added to the sauce to bring in extra heat.

Minty Potato Rice

This is one super simple rice variety. I had it in one of my friend's get together recently. I made it with only potatoes. But choice of any or mixed vegetable combination can be used to make this. This can be served as is or with a cooling raita.



Ingredients:
1 big bunch of mint leaves (about 2 cups)
1 cup of coriander leaves/cilantro leaves
5-6 greeen chilli peppers (or more according to taste)
1 inch piece fresh ginger
2 potatoes
2 cups rice ( any rice, long grain or basmati)
Salt to taste
Lemon juice, if needed

For the seasoning:
2 tablespoons of oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 tsp channa dal(red gram)
1 tsp urad dal (black gram)
1 pinch of asofetida
1 sprig of curry leaves
1 inch piece of cinnamon
2 bay leaves
a hand full of roasted cashews (optional)

Method:
1. Soak rice in 4 cups of water for about 15 mins (for every cup of rice, add 2 cups of water)
2. Cook rice until every grain is seperate, fluff with a fork and cool it completely and set aside.
3. Boil potatoes, peel and cube into medium sized pieces
4. Grind together mint leaves, coriander leaves, green chilli peppers and ginger to a fine paste.
5. Heat oil and add mustard seeds and cumin seeds. After they start to crackle, add channa dal, urad dal and curry leaves. Fry until they change colour to reddish brown
6. Add bay leaves and cinnamon and fry for about 1/2 minute
7. Add the ground mint mixture and fry until the moisture evaporates
8. Now add the boiled potato pieces and salt adn saute until the potato pieces are coated well with the mixture
9. Now add cooled rice and mix well until every grain of rice is coated well and the rice is heated through
10. Turn off heat and if needed add lemon juice and mix well
11. Garnish with roasted cashewnuts and serve hot.

Note: I have used Basmati rice. Omit step 1 if using any other rice. Just cook the rice until every grain is seperate.
Choice of any vegetable, or a combination of different vegetables such as peas, green beans, cauliflower and carrots can also be used to make this rice.