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Friday, 8 September 2017

Tomato Basil Pasta Salad

Tomato Basil Pasta Salad


We've been growing vegetables and herbs in our small vegetable garden this summer and we are quite happy with the results too. Upon looking at the freshness, we get tempted to make some good healthy recipes using these home grown vegetables. Out of those, we decided to make a healthy pasta salad using our organic, home grown heirloom tomatoes, basil leaves, Green Pepper ( Capsicum ) and few red cherry tomatoes and pearl yellow tomatoes ( heirloom variety) as well. We included few black olives, Smoked cheese cubes ( as we like ) in our preparation too..Freshly made pasta salad tossed with olive oil, black pepper powder and Parmesan cheese was an ultimate dinner for us last night. Of course, we had few pita chips and red bell pepper home made hummus ( which i will post separately ) as sides and our favourite raspberry smoothie for our yummy dessert.

This menu would be best suited for lunch. As we could hardly feel a perfect dinner time during this summer due to very late sunset, we are fine with this dinner menu.!!!!

This is a good and easy option for picnic as its mostly liked by kids. Try this in your home and let me know your feedback.

I will post our favorites "Raspberry Smoothie" and "Red Bell pepper Hummus" in my following posts.

Home grown fresh vegetables except olives and smoked cheese
Ingredients
Tomatoes  - 2 Medium
Fresh Basil Leaves - 2 Cups ( finely crushed )
Red Cherry Tomatoes - 1 cup
Green Bell Pepper -- 1 Medium
Pitted Black Olives cut into halves - 3/4 cup
Salt - To Taste
Black Pepper Powder - As required.
Olive Oil - 1 tbsp
Lemon Juice - 3 tsp
Smoked Cheese cubes - 1/2 cup
Shell Pasta ( Small size ) - 2 cups uncooked.
Parmesan Cheese - To garnish.
Method
  • Wash all the vegetables and keep them ready. Keep all the ingredients handy with a big salad mixing bowl.
  • Cook the shell pasta in a separate container and keep the drained cooked pasta ready. In the mixing bowl, first add a layer of pasta and add the chopped green bell pepper. Follow this method till you add all the bell pepper into the bowl. Mix them gently.
  • Secondly add all the cut tomatoes and the whole cherry tomatoes , crushed basil leaves, cheese cubes and the cut olives.
  • Add Olive oil, required amount of salt,black pepper powder, lemon juice and mix the salad uniformly.
  • Add Parmesan cheese at the end and mix gently. Now its ready to be served in your meal.


Tips / Variations
  • You can add other cheese varieties of your choice in your salad. As we all like smoked cheese cubes, I added them in my salad. You can omit the cheese cubes too if you dont want to include cheese in your salad.
  • I don't prefer to add other vegetables in this version of pasta salad. This is mainly to enjoy the freshness of basil and tomatoes and to retain its original flavour.
  • Try to use small size pasta in your salad as it easily blends with the rest of the ingredients and looks good too in the salad.

Pal Kova / Theratti Pal / Thiratti Pal - Using Ricotta Cheese

Pal Kova / Theratti Pal / Thiratti Pal - Using Ricotta Cheese

Pal Kova, also called as Theratti Pal in Tamil is a creamy milk sweet made with thick milk, jaggery or sugar and some melted butter or ghee. Out of all Pal Kova I tasted, Aavin Palkova stands the best. Its always tricky for me to understand how they arrive at the unique taste of  Aavin Palkova and howmuchever I try, my version would not taste the same. But this time, I used my brain so much to come closer to that version. I made this specially for one of my friend Preetha's Seemandham / Baby Shower. I used the combination of both sugar and jaggery while making this Pal Kova so as to get the brownish colour. Process is much simpler as I used only microwave for my entire cooking. This basic idea was originally given by my friend Soundarya couple of years back..I customized little bit and tried her method and the final result was awesome.
Ingredients
Ricotta Cheese - 32 Oz ( Used Part Skim 32 Oz / 2 lb ) or 5 Cup
Fat Free Milk Powder - 2 packets / 3 Cup
Condensed Milk Can - 1
Powdered Jaggery - 1 Cup
1% Milk - 1 Cup
Melted Ghee - 1 Oz Bar / 3/4th of a cup
Cardamom Powder / Elachi Powder - 2 tsp
Roasted Cashew nuts - 1 Handful to decorate.
Method
  • In a big deep glass vessel or any deep microwave vessel, add all the ingredients except cardamom powder and cashew nuts and mix them thoroughly.
  • Cook them on high in microwave for about 5-6 minutes. Open the microwave and stir them on all sides.
  • Continue the process for another 3 to 4 times. Every time stir the PalKova and you would notice the Kova changing to light brownish colour and getting closer to a thick consistency.
  • When the Kova comes to the actual semi solid state, add the cardamom powder and mix well.
  • Microwave for another 1-2 minutes and decorate with roasted cashews.
Tips / Variations
  • Instead of Sweet Condensed Milk you can add sugar directly.
  • Instead of fat free versions, you can very well make it with whole milk Ricotta Cheese and milk powder to achieve a more richer taste.
  • Don't microwave till the kova gets completely dry. In order to obtain the right kova taste, try to retain some moisture in the Pal Kova.