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Supriya Raman
01/23/2008
SPICY SHELLS IN PESTO CREAM SAUCE WITH ROASTED ZUCCHINI, ROASTED GARLIC AND BROCCOLI This creation of mine is inspired by the unbeatable phenomenal flavor combination of olive oil, roasted garlic, pesto and roasted zucchini! 1 1/2 pounds large Shell pasta Preheat the oven to 450 F. On a greased baking sheet spread the zucchini slices and garlic (unpeeled) evenly. Cook in the oven for 30 minutes. Allow to cool, remove the garlic, peel and mash. Bring a large saucepan of water to a boil. Add salt. Add the shells and cook until aldente, about 8-9 minutes. Drain in a colander. Heat the olive oil in a pan; add the roasted garlic, jalapenos, onions and sautée for 5 minutes until the onions turn translucent. Add in the thawed broccoli, salt and cook until broccoli is cooked crisp-tender, around 7 minutes. Add in the roasted zucchini and dried basil. Cook for another minute. Keep the heat in medium-low, add the pesto and cream and cook for 2 minutes until the cream heats up. Remove from heat stir in Parmesan cheese, garnish with basil and stir this sauce into the cooked shell pasta and Serve. Note: Here is how to make your own Basil Pesto: 3 cloves garlic Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to it. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. You may need to stop the processor at this point and scrape down the sides with a spatula to get it well mixed. Now add parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water. Cover and refrigerate until you need to use it. DAIKON RADISH CURRY Here is a great side dish using my favorite vegetable: Daikon Radish. (aka Mooli, aka Mullangi), It goes great with rice or even just plain toasted pita bread or Chapathi. This literally takes just under 20 minutes to make and it’s a very simple and straightforward recipe loaded with great flavor. 5 Daikon Radishes, peeled and cut into 1 inch cubes Heat the oil in a skillet and add the mustard seeds. When it just about begins to splutter, quickly add the green chilli, asafoetida powder, coriander powder, turmeric powder and both the dals. Fry for about a minute on medium-low heat until the dals become golden brown in color. Now add in the radish and add the salt. Sautee for another minute making sure all the radish pieces are coated well with all the masala in the bottom of the pan. Drop the heat down to low and cook covered for about 8-10 minutes, until the radishes are tender. You will find some liquid in the pan given out from the radish. Now add in the red chilli powder and cook uncovered on medium-high heat for about 10 minutes, stirring every couple of minutes. Once the radish has fully cooked through (fork tender) check for seasonings and add in the chopped curry leaves and cilantro and mix well. After another minute on heat, remove and serve. Note: Sometimes the radish could be bitter. Supriya Raman: I also enjoy creating fusion between all international flavors as it gives a reason for the melding of different people from around the world, especially in the
3 medium zucchini, thinly sliced rounds
8 cloves garlic
2 cups frozen Broccoli, thawed
3 Jalapenos, finely chopped (with seeds)
1 red onion, sliced thin lengthwise
1/3 cup extra virgin olive oil
1 tbsp dried basil (substitute: 1/3 cup fresh basil, finely chopped)
3 tbsp Basil Pesto sauce(store bought or home made)
1/2 cup heavy cream
1/3 cup Parmesan cheese
Salt & Pepper
2 cups fresh basil leaves
3 tbsp pine nuts
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated
1/2 tsp mustard seeds
1 tsp Split Black gram dal ( Ulutham paruppu in Tamil and Urad Dal in Hindi)
1 tsp bengal gram dal ( Kadalai paruppu in Tamil and Chana Dal in Hindi)
1/2 tsp Asafoetida powder ( Perungayam in Tamil and Hing in Hindi)
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1 Indian green chilli, finely chopped
1/2 tsp red chilli powder
1 tsp salt
5 curry leaves, finely chopped
1 tbsp cilantro, finely chopped
2 tbsp Canola oil
Here’s a solution: It really helps if the radish is very tender. You do not want to use the very stringy, thick and overly matured radish. That will be a bit bitter.
If it’s still bitter, after you chop the radish, soak it hot water for 15 - 20 minutes, remove and spread it out to dry on a paper towel. Now use it in the recipe.
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