party – Rajeshree Gandhi's Kitchen blog

(141)Olive Tomato Pesto

Ingredients

1 kg. tomatoes.
½ pkt. Cherry tomatoes.
⅔ cup green olives. ( or take half of black olives)
⅓ cup Jalepino.
2 medium size onions.
5 cloves of garlic
1 cup (100 gms.) fresh parsley.
1 cup( 100 gms.) fresh basil.
1 tbsp. Mix herbs powder.
125 ml. Olive oil.
2 tbsp. salt.
1 tbsp. sugar.

Method

Cut cherry tomatoes, make a paste in mixture. Sieve the pulp and discard seeds portion. Pulp keep aside.
Cut each tomatoes into 8 parts, remove seeds , make a coarse paste and keep aside.
For use of seeds please go through my Beauty tips from kitchen
Make fine paste of onion and garlic and keep aside.
Make fine paste of Olives and Jalapeno. keep aside.
Pluck leaves of Basils and Parsley from the stalks, wash thoroughly and make a coarse paste .
In big thick bottom pan mix all pastes. Add salt, sugar and Olive oil and cook on slow flame.
Stir continuously till oil separates. Add Oregano powder, mix thoroughly.
Switch off the flame, Olive Tomatoes pesto is ready and keep aside to cool down.
Fill mould trays with pesto and refrigerate.
After 6-7 hours unmould pesto cubes and fill in either freezer safe box or in ziplock bag for further use.
For 1 cup saute exotic vegetables and 1 cup boiled pasta you need 7-8 cubes of Pesto. Cubes are half spheres of 1½ cms.diameter.
Enjoy Olive Tomatoes pasta with Garlic bread.

Seeds remove from Tomatoes

leaves of Parsely and Basil

Tomatoes cut into dice for making pulp

pulp of tomatoes

sieve portion of cherry tomatoes pulp.

coarse paste of Parsely and Basil.

Paste of Green Olives

Paste of Onions and Garlic pods

Olive-Tomatoes Pesto

Olive-Tomatoes Pesto ready

Olive-Tomatoes Pesto in ice tray.

Olive-Tomatoes Pesto cubes.

(136)Doughnuts

Ingredients

2 cups all purpose flour ( Maida)
½ cup warm mik.
¼ cup butter.
2 tbsp Sugar
1 tsp.dry active yeast
½ cup sugar powder.
½ cup melted brown chocolate.
Oil for brushing and deep frying.

Method

In big size mixing bowl mix flour with dry active yeast, butter and sugar.
With the help of luke warm milk knead dough.
Keep kneading for 5 minutes to get soft dough.
Spread dry flour on rolling board and make ½ centimeter thick round circle with the help of rolling pin.
With the help of 3 inches bottle cap or steel glass cut the small round circles from big circle.
Each small circles cut with the help of ½ inch size bottle cap. So you get each doughnuts with hole in center.
Roll left over dough again and make doughnuts again. In this way keep on making doughnuts till dough last.
Brush the doughnuts with oil so doughnuts do not get dry up.
Keep aside all the doughnuts under wet cloth for 2 hours.
All doughnuts becomes puffy. Now they are ready to fry.
Deep fry all doughnuts till golden brown on medium flame.
Glaze some doughnuts with powdered sugar when they are hot.
Melt brown chocolate slab for glazing doughnuts.
Chocolate slab can be melt in double vessel and not directly on same vessel which kept on flame.
For melting chocolates: For smooth and shiny liquid choco chips are the best option but you can also use finely chopped chocolate slab.
Take medium size sauce pan. ¼ level of pan filled with water and start heating on medium flame.
Take another bigger size bowl with choco chips or finely chopped chocolate slab. Put it on first bowl and stir occasionally. After 3-4 minutes you will get smooth silky chocolate liquid.
Deep upper layer of remaining doughnuts into liquid and keep aside.
Serve warm doughnuts for better taste.
Remember flame should be medium to slow, so that water doesn’t reach its boiling point otherwise melted chocolate will burn .
During melting procedure, work with clean and dry kitchen tools and vessels. Water should not touch to melted chocolate otherwise it will seize the chocolate liquid and it becomes dry, hard and grainy.