Tuesday, 27 August 2013

Spaghetti Pesto Alla Genovese

An authentic Italian recipe for pasta and pesto - with plenty of basil, pine nuts and parmigiano. Pesto pasta is one of the most popular dishes in Liguria, Italy. What you find in many places just isn't the same as what you are going to see here. In my recipe "pesto" really means, what pesto alla genovese should be... and very easy to make at home.


Pesto is a basil sauce that originated in the city of Genova in theLiguria region of northwest Italy.Italian purist insist that pesto can only be made using locally- grown Genoese basil, a small leafed variety with a delicate taste.The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle

Tuesday, 20 August 2013

Methi Dhebra મેથી ના ઢેબરા

Yummmm is what I can say about Dhebra. it is perfect tea time and travel snack. When I prepare Dhebras it reminds me of my mom and grand ma they used to make lovely dhebras for snacks and it used to vanish within minutes. They were the best cooks and everyone in family and our circle. When ever we use to go for picnic or travel they were asked to make dhebras as they made the best in our group.

Saturday, 3 August 2013

Sugar Free Kesar Peda

 Hmmm it's festival time means lots of sweet preparation at home, and sweets means loads and loads of calories and sugar. In today's scenario many of us are suffering from obesity, high blood pressure and diabetics. Doctors advise to stick to low carb and low GI food.Eating for diabetes doesn’t mean eliminating sugar. If you have diabetes, you can still enjoy a small serving of your favorite dessert now and then. The key is moderation.

How to Mawa at home

 Mawa / Khoya is milk product made from whole or full fat milk or milk powder. It is very popular in India and Pakistan for making sweets and curries. Mawa is household name in India I remember how my Mom and Grandma used to make mawa at home for preparing gulab jamuns, peda, barfi andy many more sweet dishes. It was quiet tiring process but the end result was lovely. They used to boil milk in thick clay pot on traditional chula/ charcoal stove for about an hour or so and make mawa. It taste yum and sweet and they used to say that the best taste of mawa comes when it is cooked in clay pot and slowly. I miss all those things now as we use shortcut methods to make mawa and ofcourse the milk is not the same i.e. we use UHT or fresh milk but still it is not same as it used to be in olden days.

Thursday, 1 August 2013

Kaju Pista Roll

India is land of diverse cultures, traditions and languages in all its myriad forms. Every now and then India celebrates festivals of all sorts that is why India is also called of Land of Festivals. We Indian don need any special occasion to celebrate i.e we celebrate everything from birth of a child, birthday of God and Goddesses, any fasting, harvesting, planting to commence of rain any many so on. Every festival is a part of mythology or has some significance to our Vedas, Holy scripts. 
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