I have been begging my friends to share their recipes on the guest section here. Mostly, they forget and many don't like or cant photograph their cooking. It does not happen simultaneously and is a stressful process many say. So now I make it a point to carry my camera when I visit friends and click pics of them cooking. It makes me realize how relaxing it feels when you are behind the camera and not cooking so I enjoy these occasions thoroughly.
Recently I visited my friend Anjana who made this dish for a couple of us. She always has in stock pesto sauce and is all praise for basil leaves. She also promised to share her new found secret ingredient a chilli garlic paste locally supplied by a shop near her house. I was totally bowled over by this curry its texture and creamy sauce. I can't wait to post it here and try it in my kitchen.Hope you love it too.
Ingredients for Mushroom Capsicum in Pesto sauce
Mushroom- 200g
Capsicum- 200g
Onion- 2 chopped
Garlic- 3-6 pods chopped
Garlic chilli paste- 2 tsp
Pesto Sauce- 3tbsp
Tomato blanched and pureed- 6
Salt- to taste
Oil- 2 tsp
Honey - 1tsp
Cream- 2tbsp
Pesto sauce she had was made by pureeing basil, pine nuts,garlic, olive oil, pepper and paramesan cheese.
Directions
Blanch the tomatoes and puree them.
In a pan heat oil and saute the onions and garlic along with chilli garlic paste. When the onions brown add the capsicum and mushroom and cook them halfway.
Pour the tomato puree, salt and pesto sauce into the veggies and let them blend and simmer for 20 minutes. Add cream and honey towards the end and stir well.
Serve with hot rice and I bet you would want to have it again. I guess the chilli garlic and pesto sauce blending with cream and honey made it magical plus I was hungry and relaxed and my friend was cooking for me. I thoroughly enjoyed a veg meal like a non vegetarian one after a long time. So thank you Anjana for this new recipe you taught me. You could try pasta with the same veggies and pesto sauce. When I get bored with the red and white sauces I go for this green one and it is a respite. I love basil even in its dry form but the fresh grinding of it soothes me. No wonder its called the king of herbs.
Labels: Guest recipe, Lenten cuisine, Veg curries
