Pumpkin + Dill Pasta

pumpkin dill pasta

Lunch – a regular affair with food that is moderately heavy, spicy and filling; a meal that is second in the day (for us); food that you tend to wait for, after almost half a day’s work; any more descriptions for lunch?

pumpkin dill pasta 6 pumpkin dill pasta 2 pumpkin dill pasta 4 pumpkin dill pasta 5 pumpkin dill pasta 3

  1. 200 g of pumpkin (approx. ¼ of a pumpkin)
  2. 50 g fresh dill leaves, washed
  3. 80-100 g zucchini, washed
  4. 2 medium fresh red chillies
  5. 5-6 cloves of garlic
  6. Salt
  7. Extra virgin olive oil
  8. Your favourite pasta

 

  • Fill a large dish with water and set it to boil on the stove, while you prepare your veg. and sauce
  • Wash, peel and chop the pumpkin into less than 1.4 inch cubes, roughly chop the dill leaves, finely chop the zucchini (you need not peel), and finely chop ½ the garlic cloves and all the chillies, except half a chilli.
  • Start cooking the veg. by heating a tsp of oil in a large non-stick dish and adding the chopped chillies and garlic. Cook for 30 seconds on medium heat, and add the chopped pumpkin. Cook for 5 minutes, adding 50 ml of water in between, to help the steam/cooking process. Season, cook for 3 minutes more, switch off and set aside.
  • In a processor, add the dill leaves, remaining garlic cloves, 10 ml of pasta water, and the remaining half chilli. Start processing and add 10 ml of oil in between and process again, to emulsify the mixture. Adjust seasoning. This is your sauce.
  • After the pasta is cooked, drain the pasta and combine it with the pumpkin. Add the dill sauce and combine again. While serving, top with the finely chopped zucchini and some fresh dill, with an extra serving of olive oil.

Beets + Ginger Mini cakes

beet n ginger mini cakes 2

 

One of the best things to do, it is said in ayurveda, is to have raw vegetable juice first thing in the morning. I have never done that in my entire life. But these mini-cakes come really close to that. Atleast there are vegetables in it!

beet n ginger mini cakes 6 beet n ginger mini cakes 5

beet n ginger mini cakes 3

  1. 150 g beetroot, washed and peeled
  2. 50 g young ginger, washed and peeled
  3. 1 cup WW flour
  4. 1 tbspn rice flour
  5. 11 tbspn yogurt
  6. 6 tbspn light olive oil
  7. 1 heaped tspn baking powder
  8. 1 tspn salt
  9. Honey and extra yogurt for garnish

 

  • First off, roughly chop the beetroot and ginger, and keep aside. Preheat the oven to 200 C, and roast the chopped beetroot in the oven for 15 minutes, till the veg is tender.
  • Meanwhile, in a medium mixing bowl, combine the flours, baking powder and salt.
  • In another bowl, combine the yogurt and oil. Add this mixture to the dry mixture that is prepared. Start mixing to incorporate everything.
  • Add in the ginger, and after beetroot has come out of the oven, mix that in as well. You may want to work fast to combine the beet at this time, so that baking powder doesn’t start acting already. Immediately transfer the batter to moulds and then to the oven, now reduced to 190 C.
  • Bake for 25-30 minutes, until the cakes are light brown and a skewer comes out clean
  • Serve them warm with cool yogurt and honey.