1 cup sun-dried tomatoes (store bought) 1/4 cup chopped fresh basil or 1 table- spoon dried 2 tbsp pine nuts, toasted 1/2 cup Parmesan cheese grated 3 garlic cloves 3/4 cup olive oil
200g penne cooked and drained 11/2 cup cooked chicken, shredded 1/2 cup pimento stuffed olives sliced
1. Blitz sun-dried tomatoes, basil, cheese, pine nuts and garlic in a blender. Keep it running and slowly pour in olive oil and blend into a smooth paste. 2. In a large bowl toss together pasta, ol- ives and chicken with the pesto and store in an airtight container till ready to serve.
Healthy, spicy yet sweet, this simple dish is great with parathas and makes an un- usual desi sandwich with pav and mint chutney
500g sweet potatoes, washed and diced into big pieces 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp cloves 1 tsp fennel seeds 3 dry red chillies 2 tbsp oil 1 tsp dry mango powder Salt 2 tbsp fresh coriander finely chopped
Method 1. Heat oil in a pan; add the potatoes and fry on medium-high flame till lightly
browned. Reduce flame, cover and cook till potatoes are cooked (7-10 minutes). 2. While potatoes are cooking, dry roast whole spices and powder in a blender. 3. Season potatoes with salt and spice powder and cook uncovered on medium heat for 2 minutes till well combined. 4. Mix in the dry mango powder and chopped coriander, turn off the heat and cool before storing in an airtight con- tainer. Serve with pav slathered with mint chutney.
It‘s as easy as apple pie! This healthy and absolutely divine sandwich is a great blend of contrasting flavours - sweet apples, tart and rich balsamic vinegar, juicy plump raisins, crunchy walnuts and subtle velvety cheese.
2 apples peeled and diced 1/2 cup soft brown sugar 1/3 cup raisins 1/4 cup coarsely chopped roasted walnuts 2 tbsp balsamic vinegar
10 slices multigrain bread 10 slices Cheddar or any other plain cheese
1. Cook all chutney ingredients in a pan over medium-low heat for 15 minutes, stirring occasionally till apples are mushy and most of the water has evaporated. Add walnuts, remove from heat and let cool. 2. Spread bread slices with chutney, place a slice of cheese between two slices and wrap in cling film to prevent sandwiches from drying out
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