Pasta pesto

Ingredients:

Pesto Sauce

Basilikum leaves 100g

Grano padano cheese 2 tbsp

Cashew nut 10

Pine seeds 1 tbsp

Black pepper seeds 1 tbsp

Garlic 2-3 pearls

Olive oil 4 tbsp

Salt

pasta

Cream 2tbsp

green Chillis 2 

Garlic 1-2 pearls

Italian herb mix

Method:

Boiling the pasta

Take a big vessel with water. Add 1 tsp of olive oil and 1/2 tsp salt.

Bring it to boil.

Add the pasta and allow it to cook.

When it is 3/4 th cooked, remove it from heat, filter it through a sieve and show it under running cold water and drain it.

for the sauce

Give all the ingredients for the sauce in a grinder and grind it. Add the oil in intervals while grinding.

Final mixing

Take a  pan, add 2 tbsp of oilve oil.

Add the well chopped  chilli and garlic and fry for 3 minutes.

Add the herbs mix and cook it.

Add 2 tbsp of the above given sauce and saute.add the boiled pasta and mix well.

Add the cooked pasta and mix well.

Add cream to it and mix well.

Garnish with Pepper powder and Serve hot.

Note:  The sauce can be stored for more than 10 days in an air tight container and should be refrigerated.

.

Kathi rolls

Ingredients:
5 thin large rotis made from wheat flour or Maida or all purpose flour

mix together in a bowl
Tomato puree 3 tb sp
Tomato sauce 2 tb sp
Ginger garlic paste 1 tb sp
Soya sauce 1 tbsp

Vegetables
Carrot thinly sliced 1
Capsicum thinly sliced 1
Onion sliced 1
Cabbage sliced 100g
Beans thinly sliced 100g
Grated paneer 100g
Lemon 1
Chilli sauce 1-2 tb sp
Chaat masala 1tsp
Salt to taste
Oil

Method
For the rotis:
Make thin  rotis from wheat flour or maida.

For the filling
Take a big pan. Add 2 tbsp of oil. Add the onion and saute for 2 minutes.
Add the rest of the vegetables and cook well.
Add the mixed sauce, salt  to it and cook it for few minutes till the vegetables become a little tender.
Add the soya sauce, chilli sauce and mix well.
Donot over cook the vegetables. See to it the vegetables remain crispy and half cooked.
Add the chaat masala, lemon juice and mix well.

For the rolls.
Reheat the rotis in a pan or a microwave oven.
Keep the filling in the middle and roll it well.
Roll a baking paper or aluminuim foil on one end.
Serve hot.

Note:
For the rolls readymade tortillas or wraps can be used.
See to it that the filling is dry.