Day: February 28, 2009

Easy LunchBox Series. · Italian Cuisine. · Kid Friendly Recipes. · Rotis/ Parathas/ Flatbreads.

Swirly Stuffed Pizza Rolls.

Shoba5 Comments
Swirly Stuffed Pizza Rolls freshly baked.
Swirly Stuffed Pizza Rolls freshly baked.

This time at the library, I found loads of books on sale and I was excited to see magazines like Vegetarian Cooking, Parents,Midwest Living etc om sale. I was browsing through one of them when my eyes fell on the Twirly Whirly Pizza in the Parent Magazine. I had also seen it in Madhuram`s page here.

Today was a lazy Saturday and I wanted to cook a light filling italian dinner for my family. I remembered the Pizza Rolls and the asparagus I had bought at the produce section yesterday. Another all time favourite of mine is zucchini which is a versatile vegetable.  I made the following:

1.Basil Pesto Sauce.

2. Swirly Stuffed Pizza Rolls.

3. Spaghetti with Asparagus & Zucchini drizzled with Basil Pesto Sauce.

This is the recipe for the antipasti  – Swirly Stuffed Pizza Rolls.

INGREDIENTS:

Store bought Pizza Dough bought to room temperature.

Store Bought Marinara Sauce ( I used Napa Valley Bistro`s Porcini & Portabella Mushrooms).

10 fresh baby spinach leaves.

Thinly sliced Mushrooms Pieces.

A drizzle of dried oregano.

A drizzle of dried basil.

Salt and black pepper to sprinkle.

PREPARATION:

  • Unroll the pizza dough and spread the marinara sauce on the top.
  • Sprinkle the sliced mushrooms and then the spinach leaves above the sauce.
Spinach & Mushrooms over marinara sauce.
Spinach & Mushrooms over marinara sauce.
  • Add a drizzle of basil, oregano, salt and black pepper.
  • Preheat the oven to 400F and grease the base of a oven proof tray.
  • Roll the pizza dough and slice to make 6-8 rolls.
  • Bake for 20-22 minutes until the rolls turn golden.

Sending this entry to Vaishali`s It`s a Vegan World – Italian and to Rachna`s Healthy Bites.

Italian Cuisine.

2 Minute Creamy Basil Pesto Sauce.

Shoba4 Comments
Basil Pesto Sauce/Dip.
Basil Pesto Sauce/Dip.

My all time favourite sauce/dip is the Pesto based sauce. I am a regular at Crazy Bowls and Wraps and I simply love their noodle bowl with broccoli, beans, spinach, mushrooms, zucchini and portabella mushrooms drizzled generously with Basil pesto creamy sauce, sprinkled with Asiago Cheese. I have been wanting to recreate this sauce at home and today was my maiden venture on this.

Simply toss in all these ingredients and pulse in the mixer for a couple of seconds.

INGREDIENTS:

4 spoons of store bought pesto sauce.

1 spoon of cream cheese.

4 spoons of light sour cream.

Juice from half a lemon.

A dash of pepper.

Pulse this in the mixer for 2 seconds and there you have Creamy Basil Pesto Dip.  Slightly dilute this with the salty pasta water to make a sauce.

Easy LunchBox Series. · Rice Varieties.

Delicious Tomato Rice – With a twist!!!

Shoba6 Comments
Delicious Tomato Rice.
Delicious Tomato Rice.

Tomato Rice is an all time delicacy that we always enjoy. The ingredients required for this are available in our pantry and refridgerator everyday. It`s always a quick fix rice dish that I make quite often.  The tomato rice that amma used to make was more simple, but over the years, I have rehashed it to make it a lot more flavourful and ambient with multiple tastes. I am not sure if there is an official recipe for tomato rice, but this one works very well for me.

Ginger,Garlic & Chillies.
Ginger,Garlic & Chillies.

INGREDIENTS:

2 cups of Basmati Rice cooked in 31/2 cups of water and cooled.

Thinly sliced garlic out of 5 pods.

Thinly sliced ginger.

5-6 Vertically sliced green chillies.

5 ripe tomatoes sliced in to long pieces. (I gently scoop out the seeds and water from the tomatoes to keep it dry)

1 red onion sliced in to long pieces.

1/2 spoon of red chilli powder.

Salt

Turmeric & Hing a pinch.

Seasoning:

Mustard, Urad Dhal, 2 spoons of Jeera , Cashew pieces sliced, Curry Leaves.

PREPARATION:

  • I gently pry out the water and seeds from the tomatoes so it cooks faster without the excess water. Save the scoopings for rasam or soup.
  • In a wide mouthed kadai, add 2-3 spoons of oil and when hot, add urad dhal, jeera, cashew slices, mustard seeds and curry leaves.
  • Immediately add the chillies, garlic and ginger and saute for a few seconds. Now add the onions and saute for 3-4 mins till well done.
  • Now add the sliced tomatoes, salt, red chilli powder, turmeric and hing and saute well till all the water is cooked out and the mixture becomes homogenous.
  • Switch off the gas and after a few minutes, carefully add the cooked and cooled rice and mix gently so the rice does not break.
  • Garnish with lemon juice and dry coconut powder. Believe me, the seasonings will render a unique taste and aroma to your tomato rice.