PESTO PASTA SALAD

 Today, I am going to share the recipe of Fresh Pesto Pasta Salad with homemade Basil Pesto -   an easy summer salad for everyone to enjoy. My pesto pasta salad is quick and easy to make and is packed with summery flavors. Pasta is one of the favourite dish that the kids would love to much on. So you can pack this pasta for your kids is the best lunch that they can look forward for. This way you can add vegetables that are essential for the kids into your pasta dish that can help them gain nutrition necessary for their body. It will not only benefit for the Kids but this Lunch box can also be packed for adults as well. 

Juicy tomatoes, sweet bell peppers, onions and an herbaceous, homemade basil pesto combine forces in this delightful Pesto Pasta Salad. Swap in your favorite mix of veggies; use a gluten free pasta; make life easier by opting to use store-bought pesto instead of homemade; or use your own recipe for pesto. I have shared PESTO SAUCE recipe earlier in my blog. I used fusilli, but any short, textured pasta shape will do the trick. Feel free to swap in whole wheat pasta for an extra punch of fiber, or choose a gluten-free pasta brand you prefer. Be sure to cook according to package directions.

Fresh veggies and pasta make for a lovely side for just about any dish you'd find at a barbecue, but can also be eaten as is for a nice vegetarian main course. I love serving this pasta salad for packed lunches and picnics. Since it is designed to serve cool or at room temperature, it is perfect for any situation where you might not have access to a microwave. Make this simple summer classic before the season is over! 

If you are a salad lover like me, then try these amazing salad options which might become your favorite too. My pesto pasta salad recipe is very straightforward and easy to make. However, follow the tips and notes to ensure professional level success. If you tried my Pesto Pasta Salad recipe, please be sure to rate and review it below.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

For Cooking Pasta:

1 Cup Pasta (fusilli, penne, rotini elbow macaroni, or farfalle)

6 Cup water

1 tablespoon Salt

1 teaspoon Olive Oil 

Other Ingredients:

1/4 Cup Cherry Tomatoes ( halved )

1 Cup up mix Bell Peppers ( green,yellow and red, diced )

1/4 Cup Fresh Parsley 

1/4 Cup up Basil Pesto ( homemade or store-bought )

For Salad Dressing: 

2 tablespoons Extra Virgin Olive Oil

1 teaspoon Lemon Juice

1 tablespoon Apple Cider Vinegar 

Salt and Pepper as needed

METHOD :

For Cooking Pasta -

STEP 1 - In a large pot, add salt and olive oil with water. Bring it to a rolling boil. Add pasta and 

cook pasta as per package instructions until al dente. ( see notes )

STEP 2 - Strain the pasta, rinse with cold water, strain well again. 

For Making Salad Dressing-

STEP 1 - In a small mixing bowl, add olive oil, vinegar, lemon juice, salt and pepper and whisk it well.

STEP 2 - Continue whisking until fully incorporated and smooth.

Assembling Pasta Salad :

STEP 1 - In a large bowl, add cooked pasta, followed by cherry tomatoes, bell peppers and all the other veggies too.

STEP 2 - Add fresh basil pesto in it.

 STEP 3 - Mix the salad dressing with the salad and  toss everything together to coat evenly.

STEP 4- Put the salad bowl in the refrigerator for about an hour or serve it immediately. 

Serve, topped with some more freshly grated parmesan and fresh basil and parsley.

NOTES : * If you prefer it to be a little soft but should hold the shape, then boil for extra 30 seconds than the recommended time.

* You can either make your own pesto or opt to use store-bought, jarred pesto. 

* Feel free to make any substitutions necessary to make your pasta salad  if needed.

* Have fun with your vegetables and mix and match depending on what you have on hand.

* Any color of cherry or grape tomatoes will work here. You can also opt to use larger format tomatoes and cut them into wedges or cubes depending on their size.

* Seasoning is king in the kitchen. So don't forget to salt and pepper your meals!

* Leftovers salad will keep for 4-5 days in airtight box. 

BEETROOT MASALA CHAAS / बीटरूट मसाला ताक

 The heat during the summer months can be exhausting and dehydrating for our body. We are often tempted to grab sugary drinks such as cola or packaged fruit juices, to beat the heat. However, escaping the heat should not mean compromising on our health. In that case, having healthier options like buttermilk or chaas, can be a good choice. Well, we all are familiar with chaas already as it is the go-to-drink in many households. Traditionally referred to as ‘grandma’s probiotic’, chaas has microbes that feed one’s gut with a variety of healthy bacteria. Masala chaas is a popular choice across the country. But if are you looking for something unique? And still enjoy chaas, only with a different flavour? Then you must try this beetroot chaas. This spiced beetroot buttermilk is a delicious way to stay healthy and hydrated in the summer. And it is also very simple to make at home! Here are more reasons to try this drink.

However, if you are looking at something new to try, we have a way to present this traditional recipe with a twist. So let’s introduce to you, ‘Beetroot Buttermilk’, which is not only refreshing, but is healthy and tasty too.  The beetroot version takes the chaas to the next level not only in terms of flavour but also benefits. Beetroot Chaas is a very delicious and healthy appetizer recipe, with chilled yogurt and roasted beetroot, to satiate the thirst and hunger during hot summer months. It is a refreshing summer cooler that will give you instant relief from the scorching heat.

Chaas is said to have probiotic properties. It eases digestion, prevents acidity and improved overall gut health. Chaas can boost metabolism and keep you satiated for longer. This makes it an ideal addition to your weight-loss diet. Buttermilk's calcium content makes it great for your bones and teeth. Beetroot is low in calories and rich in antioxidants. It promotes heart health and can lower blood pressure. Beetroot is also loaded with fibre, folate, vitamin C and minerals such as iron, potassium and manganese. The spices added to this chaas also enhance its immunity-boosting, detoxifying and anti-inflammatory properties. Today, I am going to share the chaas recipe infused with the wholesome goodness of beetroot pulp both beautiful and deliciously refreshing. Try it and give your regular masala chaas A Beetroot Mashup. This is very healthy, nutritious and cooling summer drink perfect to sip on hot summer days. 

Beetroot Chaas is a very delicious and healthy appetizer recipe, with very simple ingredients like - chilled yogurt, very few indian spices and herbs and  beetroot, to satiate the thirst and hunger during hot summer months.

Beetroot Chaas

➡️is healthy, cooling and hydrating

➡️is visually appealing

➡️is easy to make

➡️is low in calories

improves  digestion

➡️is healthy alternative to carbonated drinks

Beetroot is a very nutritional vegetable and is mainly consumed as salad vegetable. Rich in iron, antioxidants and fibers along with vitamins and minerals. Kids do not like to eat it raw in salads so I like to sneak it kids their food. You can use beetroot puree in baking soft burger buns or cooking paratha/chapati dough. Many people can't digest raw beetroot due to the presence of certain compounds in it. In that case, you can either boil or roast beetroot in oven.The lovely pink colour of this chaas reminds us of sol kadhi and other kokum drinks. These are also great choices for summer; find the recipes on my blog. If you are looking for other chaas flavours? Then check out this list. With so many yummy and natural options to beat the heat, who needs fizzy drinks ? Here are some more Indian summer drinks that you may like: Thandai, Aam Panna, Shikanji, Kokum Juice, and Masala Soda. So let's start the recipe of BEETROOT MASALA CHAAS and if you like this recipe, try it and don't forget to share your feedbacks and suggestions.

📌📌 Watch full video recipe here📌📌

INGREDIENTS :

1 small Beetroot

1 Cup Curd

2 small Green Chillies

a small piece of Ginger 

 Mint Leaves

Coriander Leaves

½ teaspoon roasted Cumin Powder

1/4 teaspoon Black Pepper Powder 

1/2 teaspoon Black Salt

Regular Salt as per taste

METHOD :

STEP 1 - Peel and chop beetroot into small pieces.

STEP 2 - Transfer chopped beetroot into a blender jar.

STEP 3 - Add green chillies, ginger, mint leaves, coriander leaves. ( I missed the clip of adding ginger 😜)

STEP 4 - Now add roasted cumin powder, black pepper powder, salt and black salt.

STEP 5 - Add curd and 2 cups of chilled water and blend until smooth.

STEP 6 - Pass the beetroot mixture through a fine-mesh strainer. Press with a spoon to get the maximum pulp.

STEP 7 - Pour in individual serving glasses.

STEP 8 - Then add icecubes

or refrigerate before serving. Serve Chilled.

NOTES - * You can cook the beetroot in water until softened in a pressure cooker or saucepan. Set aside to cool. Make a puree by blending in अ blender jar.

* Use plain and fresh yogurt (dahi, curd) to make the chaas.

* Adjust the green chilli according to your taste.

* It is must to pass the beetroot mixture through a fine-mesh strainer. Press with a spoon to get the maximum pulp.

ROOH AFZA THANDAI

 I know I am little late but Happy Holi and Ramzan Mubarak to all of you. Not only Holi but the Holy month of Ramadan is also here. So thought about sharing this recipe which goes well for both the occasions .

Rooh afza milkshake - I know you all know about this summer drink which is very easy to make recipe and it's very cooling and refreshing. But do try this Rooh Afza Thandai and I bet you will definitely going to love it. Well, it is very popular summer cooling drink that every Indian has tried. If not then you must.

I hope everyone know what is Rooh Afza but if you don't know, " Rooh Afza "is a concentrated syrup made from fruits, vegetables, herbs, flowers and roots with sweet rose scent. The meaning of the name is rooh = soul and afza = enhances or nourishes. As per the name, it does its job too, this drink enhances or nourishing the soul. More about it read wikipedia. Rooh Afza is a staple drink for most people in India, Pakistan and Middle East during Ramadan and Summer. It has a nice aromatic rose flavor and cooling ingredients that make it a perfect thirst quencher for Summer. Rooh afza can be added to water, milk, ice cream, yogurt, kheer, kulfi or falooda. This syrup adds sweet and aromatic flavor to the dish. Few days back I made this thandai with rooh afza syrup.

Thandai or Sardai is a refreshing Indian drink, loaded with goodness and richness of nuts, saffron, fennel seeds, cardamom, white poppy seeds, peppercorns! I love the fact that you can prepare it in advance by making thandai powder /paste. And on the day of the festival, you can make this drink in a matter of minutes. This way, you can enjoy celebrating the vibrant festival of Holi and save time in the kitchen. 

As Holi comes in March and the weather becomes much warmer, this drink helps to quench your thirst. Ramzan 2024 is also in full swing across the world. Rose-flavoured drinks and desserts are commonly consumed. It keeps you hydrated when you are in the sun for hours.

Apart from its delightful taste, Thandai has some eminent benefits for your body. It helps boost immunity, gives instant energy, soothes body internally due to heat, and aids digestion.

Though readily available in the market as an instant Thandai syrup, I prefer the natural and healthier version of homemade Thandai. I suggest making the basic thandai paste / powder first ( both recipes are available on my blog ) and then use only a teaspoon as a recommended serving size per glass.

One can go with any choice of flavorings to make this festive drink. However, the flavors that I used here work pretty well in combination with basic Thandai ingredients. Everyone would relish the plain version, but I encourage you to go extra fancy with these flavors. Besides luscious taste, the beautiful and vibrant colors add to the excitement of the festival of Holi. Add some rose syrup-like rooh afza to the thandai. Consider adding a few drops of rose essence and fresh/dried rose petals on top for gorgeous aroma and look. 

Making this yummy and enjoyable drink is not limited to only Holi/ Ramzan . You can enjoy it in hot summer months to feel at ease. I love its texture and enjoy the nutty-ethereal taste. In India, special occasions are incomplete without sumptuous foods and drinks. Having soul-satiating food adds to the fun and frolic nature of any celebration. I hope you enjoy this recipe and have fun rejoicing the glorious festival of colors.

First things first that instantly come to my mind when someone says Holi is gulaal, pichkari, gujiya, and thandai. And since food is my thing, I’ll talk more about that part. You can find the gujiya recipe in my other Holi-special blogpost. In this post, you will get to know how to make rooh afza flavour thandai . This flavors is my particular favorite, but you can easily customize flavors as per your liking too. You will find simple thandai and chocolate thandai recipes on by blog.

It has a cooling effect on the body and hence the name Thandai. All thanks to its vital ingredient khus khus or white poppy seeds. Traditionally, devotees of Lord Shiva made Thandai with a dose of Bhang (Cannabis) in it, to celebrate MahaShivratri. Slowly the tradition of consuming Thandai during the festival of Holi became a norm too. Even today, some people add the weed in it to make it intoxicating. Apart from its delightful taste, Thandai has some eminent benefits for your body. It helps boost immunity, gives instant energy, soothes body internally due to heat, and aids digestion.

Though readily available in the market as an instant Thandai syrup, I prefer the natural and healthier version of homemade Thandai. I suggest making the basic thandai paste first and then use only a teaspoon as a recommended serving size per glass. So if you are making Thandai for ten people, use ten teaspoons with seven cups of cold milk and three cups ice-cold water. Further, add ice-cubes for enhanced cold taste. You can also consider making this drink vegan by using almond or soy milk. 

One can go with any choice of flavorings to make this festive drink. However, the flavors that I used here work pretty well in combination with basic Thandai ingredients. Everyone would relish the plain version, but I encourage you to go extra fancy with these flavors. Besides luscious taste, the beautiful and vibrant colors add to the excitement of the festival of Holi.

With Fruits – You can puree your choice of fruits and add it in for more flavor such as Guava, Mango, Strawberry, Banana, etc. Making this yummy and enjoyable drink is not limited to only Holi. You can enjoy it in hot summer months to feel at ease. I love its texture and enjoy the nutty-ethereal taste. Team it up with other lip-smacking snack options like gujiya, mawa kachoris, bread pakodas, dahi or vegetarian galouti kebabs. In India, special occasions are incomplete without sumptuous foods and drinks. Having soul-satiating food adds to the fun and frolic nature of any celebration. I hope you enjoy this recipe and have fun rejoicing the glorious festival of colors. Happy Holi!! 

Rooh afza milkshake / thandai is very often during the summer at my place. This is very healthy, cooling and refreshing summer milkshake unlike other milkshakes made using ice creams.

📌📌 Watch the full video recipe here 📌📌

 INGREDIENTS  :

1 tablespoon  Instant Thandai Powder/ Paste, 1-2 teaspoon Rooh Afza (sweet rose syrup) 2 2 Cup Cold Milk 

1 tablespoon Gulkand ( optional )

1 -2 tablespoon Powder Sugar ( adjust according to your taste )

Ice cubes

 For garnishing :

Fresh/dried Rose Petals 

 Chopped Mixed Nuts

1 teaspoon Rose Syrup 

METHOD :

STEP 1 - Pour cold milk  in mixer jar.

STEP 2 - Mix in thandai powder/paste, powder sugar, gulkand and rooh afza syrup.

STEP 3 - Blend everything well and strain if needed. I prefer to have it without straining.

STEP 4 - Once everything is mixed thoroughly, add few ice cubes and blend again for 1 minute.

STEP 5 - Pour into individual serving glasses and garnish with rose petals, chopped nuts .

Serve chilled!

NOTES - * The thandai  powder/ paste will store well in the refrigerator for up to 10 days. When you start noticing the paste getting foul in smell or sight, please discard it.

* If you wish to get powder instead of paste then avoid soaking the ingredients and roast them over low heat setting in a non-stick pan or oven. And blend with the rest of the ingredients.

* You can reduce or increase the quantity of thandai paste as per your liking and need. Roughly 1 tablespoon per person works best but you can go with the quantity that suits you.

* You can adjust the quantity of milk and water also as per your need. I prefer to add a cup of milk and top the remaining part with ice cubes.

* Again sweeten things up as per your or your guests' likings.

* Customise flavors as per your liking. Use fruit purees like mango, guava, banana, strawberry, or any other fruit of choice. Just blend the pureed fruit with milk and thandai paste or powder.

* Thandai tastes best when it is fresh and cold. That's why I recommend making thandai paste or powder in advance and then make it fresh at the time it is supposed to be consumed.

UDUPI HOTEL STYLE SAMBAR

 Udupi Sambar is a famous dish from the temple town of Udupi, also a city located in the Tulunadu region of southwest coast of India. Udupi cuisine is an integral part of the Tuluva-Mangalorean food repertoire as well.  

It is a fact that the South Indian combination of sambar-rice is one of the most comforting meals that can ever be. And why wouldn’t it be? It is a close relative of the quintessential ‘dal-rice or dal-chawal’ combo that is famous world over. So, here’s the Udupi Sambar recipe – a personal favorite from the world of sambars. This Udupi Sambar is spiced, slightly sweet, tangy, and made with pigeon pea lentils, tamarind, basic Indian spices, herbs and mixed veggies. The vegetables that I have added in this Udupi Sambar are carrot, drumsticks, brinjal (aubergine), cauliflower ( gobhi ), potato, tomato and bottle gourd (lauki). You can use any other veggie that usually goes well in a sambar or available at your place. Adding veggies not only improves the nutrition quotient of the sambar but also makes it filling too.

Udupi Sambar Paste is the USP of this dish. The choicest of spices, chana dal (Bengal gram) and dried red chilies are roasted first and then ground to a lovely fragrant paste with coconut and water. When you add this to the sambar, it’s nothing less than magic! Unlike the Kerala Sambar, this Udupi Sambar has a mild sweetness from the jaggery, some sourness from the tamarind, little spiciness from the chilies and a touch of earthiness from the coconut. It is aromatic and very fulfilling. I would call it an ‘all-rounder!’

This Udupi Sambar recipe is easy to make and can be served with steamed rice, Idli, Dosa or a Mysore Masala Dosa. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails and follow me on Instagram, Youtube, Facebook,

📌📌 watch the full video recipe here 📌📌

INGREDIENTS :

1 Cup Toor dal       

1 Drumstick, cut into small pieces 

1/2 Cup Gourd /Doodhi Bhopla 

1 Tomato, chopped 

1 Potato, chopped

1 Carrot, chopped 

1/2 Cup Cauliflower florets 

2-3 Brinjal, chopped 

2-3 tablespoon  Tamarind pulp

1 tablespoon Jaggery 

For Fresh Masala to Roast and Grind :

1 teaspoon Cumin Seeds 

2 Cloves 

1 Green Cardamom 

1 tablespoon Channa Dal    

2 teaspoon Urad Dal     

1/2 teaspoon Methi Dana 

1 teaspoon Rice

1 tablespoon Coriander Seeds/ Dhaniya  

 2 pinches Asafoetida / Hing   

 5-6  Dry Red chilli      

 1 tablespoon Coconut ( preferably kopra )   

5-6 Garlic Cloves 

1/2 inch Ginger 

1 Onion, chopped 

1/2 teaspoon Turmeric Powder / Haldi 

1 tablespoon Red Chilli Powder ( adjust according to your taste )

1 tablespoon Kashmiri Red Chilli Powder 

 1 tablespoon  Oil      

  few Curry leaves    

  Salt  as needed   

For Tadka / Tempering :

2 tablespoon Oil 

1 teaspoon Mustard Seeds 

2-3 Red Chillies 

Few Curry Leaves 

A pinch of Asafoetida / Hing 

METHOD  :

STEP 1 - Wash and soak toor dal for half an hour.

STEP 2 - Heat a kadai, add 1 teaspoon oil 

and roast all the above ingredients given under “to roast & grind”.

STEP 3 - Transfer on a plate and let it cool down completely.

STEP 4 - Grind everything to a smooth paste adding enough water. Keep aside.

How to Make Udupi Sambar  :

STEP 1 - In a pressure cooker, heat remaining oil. 

STEP 2 - Add chopped gourd, potato and carrots and cook for 1 minute.

STEP 3 - Add tomato and salt and mix well followed by adding the other veggies. Cook for 1-2 minutes.

STEP 4 - Add the freshly blended masala paste and mix well.

STEP 5 - Add soaked dal with 2 glass water. Mix everything very well.

STEP 6 - Close the lid and pressure cook for 4 whistles.

STEP 7 - Let the pressure release. 

STEP 8 - Gently mash the dal with a hand whisk. ( optional )

STEP 9 - Add tamarind pulp, jaggery and give it a mix.

STEP 10 - Adjust the consistency by adding water and cook again for 3-4 minutes.

For Tadka / Tempering :

STEP 1 - Heat a tempering pan with 2 tablespoon oil.

STEP 2 - Add mustard seeds and let them crackle.

STEP 3 - Add red chillies and curry leaves and cook for 30 second.

STEP 4 - Add asafoetida and mix well.

STEP 5 - Pour the tempering into sambar and mix well.

STEP 6 - Cook for 2 more minutes.

STEP 7 - Cover the pan with a lid for a few minutes, so that the flavors of the tempering get mixed in the udupi sambar.

Serve Udupi Sambar hot with steamed rice, idli or dosa.

NOTES - * For the lentils, I have used only toor dal but feel free to use moong lentils or a mix of toor and moong dal. 

* You can also make the udupi sambar with an equal mix of toor dal and masoor dal. 

* Choose to add vegetables that you have in your pantry or the veggies that are usually added in a sambar. Keep in mind the cooking time of the veggies and add them accordingly while cooking.

* Adjust the consistency of the sambar as needed by adding less or more water.