RED WINE BASIL PASTA SAUCE

The given proportions yield a small bottle of sauce, roughly, which can be used for two preparations.

The tomatoes are fine chopped as I prefer them that way. If you wish to puree the tomatoes, feel free to do so. The flavours here are slightly strong as we will eventually mix this sauce with the pasta.

The amount of red wine used in this recipe is just enough to have the tangy, deep taste of wine. I have used my homemade red wine. 

Two cups of wine can be added and simmered for an hour to get a deeper taste. Considering the fact that all may not prefer more winy tasting sauce. Amount of wine can be adjusted anywhere between half to one cup according to your preference.

To get a fine texture of sauce, you can deseed and puree the tomatoes. Also, once the sauce is done, you can blend it in a blender and pass it through a sieve.

Sugar may be required to be added I case the tomatoes are tangy or the red wine is not sweet enough. Sweetness is required to balance the taste.

Recipe for Red wine basil pasta sauce

Ingredients for Red wine basil pasta sauce

• 2 cups or 4 medium sized red tomatoes (finely chopped)
• 1 small onion (finely chopped)
• 1 tsp minced garlic
• 1 cup basil leaves (finely chopped)
• 1 cup red wine (any variety)
• ¼ cup olive oil
• Salt and pepper to taste
• Sugar to taste (if required)

How to make

Heat the olive oil and add the onions.

Saute till onions turn translucent. Add minced garlic. Saute for one minute.

Now add the tomatoes. Mix well.

As the tomatoes turn soft, add basil. Mix well.

Now add half a cup of wine. Simmer for 6 to 7 minutes.

Add salt and pepper as per taste. Taste the sauce. If you wish add some more wine and further simmer till you get the thick saucy texture.

Also check for sweetness and adjust the sugar accordingly.

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If you want to blend the sauce for smooth consistency, ensure that it has cool down to room temperature.

Transfer the sauce to a clean and dry, airtight bottle. Can be stored in the refrigerator up to two weeks.

APPLE PIE

Apple pie has been there since a long long time and it needs no introduction. This is a basic apple pie recipe with my own little improvisation. It requires firm apples, lemon juice, sugar and cinnamon for filling. For the crust we need ice cold butter, all-purpose flour, salt, sugar and water.

We will be using the apple marinade, fluid to make an apple pie sauce.

While making the pastry remember that the pastry dough should always be chilled and avoid getting it to room temperature or more. The given recipe makes two pastry sheets for the pie. We need a 9 inches pie dish. I have used a lose flan aluminium pie dish. A ceramic pie or oven proof dish also works fine.

I have thinly sliced the apples. If you wish you can go for smaller pieces (not very thick). Some recipes have nutmeg in them. Personally, I feel apple and cinnamon need no other spices.

Recipe for Apple pie 

Ingredients for Apple pie

For crust

• 2 ½ cups maida or all-purpose flour
• 1 cup or 225gms unsalted butter
• 1 tsp salt
• 1 tbsp sugar
• ¼ cup ice cold water (keep ¼ cup more water in reserve which may be required)

For filling

• 6 apples (peeled and thinly sliced)
• ¼ cup white sugar
• ¼ cup brown sugar
• ½ tsp cinnamon powder
• 2 tbsp lemon juice
• 1 tbsp maida or all-purpose flour

• 1 tbsp melted butter (for brushing)
• 1 tsp sugar (for sprinkling)

How to make

In a mixing bowl take the flour, salt, sugar and butter.

Mix lightly with your finger tips.

Rub the mixture between the palms to form a coarse texture.

Add ¼ cup of ice cold water and mix well with fingers. Pinch some flour to check if it holds well.

If required add 2 tablespoons of water and bring together the dough (add 2 more tablespoons of water if required).

Divide the dough in two equal portions, wrap them in cling film. Keep in refrigerator for 30 minutes.

Put the sliced apples, lemon juice, sugar and cinnamon in a bowl.

Toss so that the sugar and cinnamon coats well on the apple slices.

Sprinkle a tablespoon of maida or all-purpose flour.

Keep aside for 10 minutes. Apple marinade juices will get collected at the bottom of the bowl.

Now remove one pastry dough from refrigerator and roll into a circle of 12 inches diameter. Roll it on the cling film only so that it is easy to handle the rolled pastry sheet.

Roll the dough to a size, an inch larger than the pie dish.

Gently transfer the pastry sheet to the pie dish. Trim off the extra dough.

Now spread in the apple cinnamon filling. Strain the apple pieces well while doing so. The juices will make the pastry soggy.

Roll the other sheet into a circle of 12 inches. Cover the pie.

Tuck in the extra pastry as shown in the picture.

Brush with melted butter and sprinkle sugar over it.

Make incisions which will help the steam to escape.

Sprinkle some sugar over the pie. Bake in a preheated oven for 45 minutes at 200 degree Celsius.

Simmer the marinade juices on low heat until it thickens. Stir continuously. Apple cinnamon sauce is ready to be drizzled on the apple pie.

Serve the apple pie with vanilla ice cream and apple cinnamon sauce.

CORN CHIPS

One packet of corn chips bought from market is never enough. You can have loads of it ….Here is a simple to make recipe of corn chips at home.

Corn chips are made from corn flour or makke ka atta which is coarse in texture and yellow in colour, unlike the white corn flour which is fine in texture. Maida or all-purpose flour is added to corn flour to make the dough rollable or else it will tend to tear from the edges like makke ki roti.

Corn chips make a very good snack for your impromptu parties. Serve it with salsa or a quick dip or just pour some cheesy sauce over it. Also, it makes a nutritious option for your kid’s tiffin box.

I make these chips in large quantity as they are always high on demand. I like to fry the chips to get that nice crispyness and even colour on them. You can even bake these chips at 180 deg Celsius for 20 to 25 minutes.

Recipe for Corn Chips

Ingredients for Corn Chips

• 2 cups corn flour (yellow) or makke ka atta
• 1 cup maida or all-purpose flour
• Salt to taste
• Oil for frying

How to make

Mix the corn flour, maida and salt in a mixing bowl.

Add water in small quantities and knead a dough. Let it rest for 10 minutes.

Divide the dough in three equal portions.

Roll it into thin round rotis. Prick with fork.

Cut into desired shapes and size.

Fry in medium hot oil until crisp.

Store in airtight container up to a month. Serve with your favourite dips and salsa.

BASIL WALNUT PESTO

Basil walnut pesto has a nutty flavour which it gets from the walnuts and freshness from the basil. 

Preparing a pesto pasta is a simple process and takes less time if you have prepared pesto in advance. In any case, preparing pesto is not much of an elaborate process.   

The given recipe will yield about a little more than a cup pesto. It can be stored in refrigerator for 

upto a month.

Recipe for Basil walnut pesto 

Ingredients for Basil walnut pesto 

• 1 cup walnuts
• 1 cup fresh basil leaves
• 10 cloves garlic
• ½ cup extra virgin olive oil
• Salt and pepper to taste

How to make

Put walnuts, garlic, basil, salt and pepper in a mixer jar and give it a pulse.

Add olive oil. Give it a good churn until well blended. 

Transfer to a clean and dry jar. Store in refrigerator for upto a month.

BASIL WALNUT PESTO PASTA

Basil walnut pesto has a nutty flavour which it gets from the walnuts and freshness from the basil. Preparing a pesto pasta is a simple process and takes less time if you have prepared pesto in advance. In any case, preparing pesto is not much of an elaborate process.  

Here I would like to share that this recipe demands use of cream which cannot be substituted with any kind of milk. The silky texture and rich flavour can be obtained only from cream. I have tried using milk, but I was highly disappointed with the results.

This is a very rich preparation of pasta and is quite filling. Serving small portions is a good idea.

Any kind of pasta can be used for this recipe. I have used whole wheat pasta, hence the pale colour of the pasta. Parmesan cheese goes very well with this preparation. If using processed or cheddar cheese adjust the salt accordingly as these cheese contain salt.

Recipe for Basil walnut pesto pasta

Ingredients for Basil walnut pesto pasta

• 200 gms spaghetti
• 1 cup cream
• 2 tbsp butter
• ½ cup cheese (grated)
• ½ cup milk (if required)
• Salt and pepper to taste

For pesto

• 1 cup walnuts
• 1 cup fresh basil leaves
• 10 cloves garlic
• ½ cup extra virgin olive oil
• Salt and pepper to taste

How to make

Boil one and half litre of water. Drop the spaghetti in. Boil for 8 to 10 minutes or as instructed on packet.

Meanwhile, put walnuts, garlic, basil, salt and pepper in a mixer jar and give it a pulse.

Add olive oil. Give it a good churn until well blended. We will require half a cup of this pesto. Rest can be stored in refrigerator for later use.

Strain the pasta. Keep aside.

Heat cream and butter on low heat.

Now add in the cheese and pasta.

Add pesto to it and mix well. Season with salt and pepper. Add some milk if required.

Serve immediately.