Chunky Basil Pesto

 By now, all of you know our love for Italian cuisine. We tried the chunky basil pesto over the weekend and had it generously spread out on our sandwich.

Pesto basil leaves and pine nuts are key to making this as authentic as possible. Flavored with garlic, fresh parmesan, and lots of olive oil, this preparation can be used as a sauce for your pasta, a spread, or a dip.

Ingredients

• 1 pack pesto basil leaves,  washed and cleaned
• 1 cup of pine nuts,  lightly toasted 
• 3-4 garlic pods
• 1 tbsp freshly grated parmesan/store-bought
• 1/2 tbsp Grated Lemon Wedges
• 3 tbsp Extra Virgin Olive Oil
• Salt and Pepper to taste

Method

• In a food processor, mix all the ingredients and grind to a coarse paste
• Store in a glass container and refrigerate

Rava Upma / Semolina Porridge

Usually, I am don't have a palette for South Indian dishes, but then when my friend from Podi's sent me her homemade masalas, I had to try it with some authentic recipes from the region. A fussy toddler and a teething infant, don't give me much time to experiment in the kitchen, so I came up with the classic Rawa Upma with some vegetables and sprinkled a lot of Paruppu powder from Podi's. 

Paruppu is a fine mix of lentils (Dal's) powdered together and used as a condiment or a side dish. It is a great option to add with rice and ghee, rice and curd, upma, and a quick fix for adding flavor to any dish when you don't have the time to cook a whole meal for the family.

Rawa Upma is usually a one-pot complete meal and tastes delicious with this powder. ghee (clarified butter) and vegetables.

Rava Upma

Ingredients

• 1 cup roasted Rava / Semolina (I recommend Deep's Roasted Upma Rava)

• 1 tbsp Ghee / Clarified Butter
• 1 tsp Mustard Seeds
• 1 tsp Black Gram Dal / Urad Dal
• 1 tsp Split Chick Pea Dal/ Chana Dal
• 4-5 Curry Leaves
• 1 tbsp Ginger Chilly Paste
• 1/2 Onion, finely chopped
• 1/2 bowl of mixed assorted vegetables like beans, carrots, peas
• 1 whole dry red chilly
• Water as needed
• Salt to taste
• Paruppu powder from Podi's to sprinkle on top
• Coriander leaves, and lemon for garnish

Method

• Heat ghee in a Kadhai, add the mustard seeds, urad, and chana dal, and roast till brown
• Add the curry leaves, ginger chilly paste, dry red chilly, and fry well
• Add the onions and fry till golden brown
• Add the mix veggies, salt to taste and fry well
• Add water and let the vegetables cook well
• Once the vegetables are cooked, add the roasted rava and stir continuously
• Bring to a boil, till you have a porridge-like consistency 
• Serve with coriander leaves, lemon, and ghee
• Sprinkle Paruppu powder generously and serve hot

Podi's (Featured Store)

Featuring today on All things Nice, is a start-up, Podi's run by Mrs. Varu from Chennai. A grandmom, residing in Toronto helping raise her little grandkids, Varu has more than 50 years of experience in cooking South Indian delicacies.

Stuck amidst the lockdown, grinding the finest quality of Podi to accompany Dosas, the family thought why not share these traditional recipes with one and all.

Podi is a generic term referring to powder, used in South India. Made up of different combinations of spices, they are used in curry preparation and also used as a side and flavor enhancer in daily meals.

Offering a variety of products along with Podi's, all their products are homemade, organic, and use the finest ingredients. They use eco-friendly compact packing, not to take much space in your pantry.

I personally recommend their Palm Jaggery Syrup, which is an amazing Sugar Substitute and very healthy too. Can be used as an everyday sweetener for all age groups from infant to older.

In this world of packaged food and ready to eat, I am spoilt by choice, by their homemade Idli Dosa Batter.

Their products are available for purchase on their website, Facebook Page, and Instagram Page. Delivery all across the Greater Toronto Area

All images courtesy @Podi's

Malgapodi (Gun Powder)

 Malgapodi, commonly known as Gun Powder is a famous spice and lentil mix, paired with dosas, idlis and as a regular side in South Indian meals. Each family will have their own classic recipe, and I am sharing with you my husband's Patti (Grandmom) recipe. 

Malgapodi

Ingredients

• 1 cup Urad Dal (Split and skinned black gram) 
• 1 cup Chana Dal (Split Bengal Gram lentil)
• 30-35 Dry Red Chillies
• Few seeds of Methi Seeds (Fenugreek seeds)
• A handful of dry Kaddi Patta (Curry Leaves)
• Salt to taste

Method

• Dry roast the lentils separately until it leaves oil and brown in color and let it cool
• Dry roast the red chilies and keep aside
• Mix all the ingredients and grind into a coarse powder
• Store in an airtight container

A staple in Tamil and Telegu households, this powder mix is best enjoyed with oil. Take some powder, make a hole like a pond, and pour oil. Mix with your finger and relish it.

Malgapodi

Coconut Coriander Chutney

Being married to an Iyer, Coconut Chutney is a staple in my kitchen. Goes well with practically any South Indian dish, I love to use this on hot steaming idlis. Originally my mother prepares it with just coconut, but I like the green color the coriander provides and hence the addition. I prefer the shredded coconut readily available on the market, but freshly grated coconut elevates the taste to another level.

Coconut Coriander Chutney

Coconut Coriander Chutney

Ingredients

• 1 cup shredded coconut
• 1/3 bunch of coriander
• Salt to taste
• 2 green chilies, whole

For the tempering

• 1 tsp Oil
• 1 tsp, Hing or Asafoetida
• 1 tsp Urad Dal
• 1 tsp Mustard Seeds
• 1 Dry red chilly
• 3-4 Curry Leaves

Method

• Grind the coconut, coriander and green chilies into a fine paste and remove in a bowl
• Add salt and mix well
• In a small pan, add oil, all the spices, and the curry leaves
• Add the tempering to the coconut paste and refrigerate
• Coconut Coriander Chutney is ready

Coconut Coriander Chutney

Coriander Spinach Pesto

With the spring season arriving, I love to experiment with all fresh greens available at the local farmers market. One such experiment I tried this time was the Coriander Spinach Pesto, my take on the classic Italian Basil Pesto. This pesto can be used as a sauce with your favurite pasta, a refreshing chip and dip option , or as a chutney or spread on your morning sandwich. Quick and easy to prepare this pesto  consists of few ingredients and is ready in two steps. This can also be prepared Vegan.

Coriander Spinach Pesto

Ingredients

Coriander Spinach Pesto

• Half a Bunch of fresh coriander, washed
• Half a bunch of blanched spinach
• 4-5 Basil Leaves
• 4-5 Walnuts, chopped and roasted 
• 1 tbsp Olive Oil
• 3 Garlic Pods
• Sea Salt and Pepper to taste
• 1 tsp,Parmesan Cheese Powder (Optional if you are vegan)

Method

• Take hot boiling water, and add the spinach leaves into it. Boil for two mins and immediately transfer in ice cold water
• In a blender, mix all the ingredients and blend to a fine paste
• Serve fresh as you wish or store in the refrigerator for future use
  
  
  

  

  Coriander Spinach Pesto
  
  
  

  
  

Chai Masala / Tea Spice

Tea, specifically Masala Tea is an integral part of every Indian household. And the secret ingredient to a hot piping cup of tea is the masala or spice. It is believed in my house that a person who makes consistent tasting tea daily is really a great cook ;)
I remember from all these years, my mother's tea tastes the same daily and she loves her masala that adds a nice spicy ting to the Chai.

Tea Masala

Ingredients

Tea Spice

• A handful of whole black peppercorns
• 8-10 Cloves
• 5-6 Cinammon sticks
• Cardamom seeds
• 1 tbsp Ginger Powder

Method

• In a small jar mixie or magic bullet, Blend the peppercorns, cloves, cinammon sticks and cardomom seeds into a fine powder
• Add ginger powder, and mix wel. Blend the powder again for 2-3 minutes to get a suitable texture as shown in the pic above.
• Store in an air tight botlle for as long as you want.
• Add this to boiling water while brewing your tea and your Indian Masala Chai is ready.

Chai Masala

Please note you can skip fresh ginger in your tea with this powder. I like to add a few mint leaves and fresh lemon grass to my mix along with this powder.

Avocado Hummus

Hummus is a Middle Eastern delicacy served as a dip, spread or by itself as an appetizer with crackers or Lavash sticks. I relish this creamy dip and make it very often. You will always find a bowl of hummus stored in my refrigerator. 

The basic ingredients used in Hummus are chickpeas, garlic, and olive oil.I decided to add a little green to this recipe by adding a whole avocado, fully ripened and thus include my daily intake of avocado in a new form.

An option other than guacamole, that you can use in your wraps, burritos or shawarmas. Use this as a chutney on your morning toast.

Avocado Hummus

Ingredients

Avocado Hummus

• 1 cup Boiled Chickpeas (Canned or Soak at home for 12 hrs and pressure cook for 2 whistles/microwave for 25 mins)
• 1 fully ripe Avocado
• 2 pods of Garlic
• Sea Salt, to taste
• 1 tbsp lemon juice
• 1/2 tbsp Curd
• 1 green chilly, finely chopped
• Olive Oil
• Chilly flakes to garnish

 Method

Take all the ingredients and blend into a fine paste. 

Make sure to add adequate lemon juice to keep the color fresh.

Garnish with Chilly Flakes

You can refrigerate this dip for almost a week. 

Add an avocado seed in the mixture to avoid discolouring

Avocado Hummus