Bendekaya Gojju Okra and Tamarind curry

Bendekaya Gojju Okra and Tamarind curry

 

 

Gojju in English means pulp and it is generally always a tangy and spicy dish with jaggery and a souring agent such as tamarind or hog plums.

However there are many variations for gojju across the southern states of India. A classic Karnataka dish Gojju can be a mashed eggplant gojju, a soupy onion (eruli) curry, a thick raisin  curry(ona draksha) even a thin tamarind flavoured gravy.

TIP-To prevent Okra from getting gummy during the cooking process wipe the whole vegetable with a slightly damp cloth and then again with a dry one. Do not wash the okra in running water.

Ingredients

250 Gram tender whole Bhindi (lady finger or okra)

1 1/2 Tbsp Tamarind concentrate

Jaggery and salt to taste

Oil

For dry masala:

1 tsp Fenugreek seeds

1 tsp white sesame seeds

1 tsp whole cumin seeds

1 teaspoon split Bengal gram or urad dal

For wet masala paste:

1 Cup Desiccated coconut

1 tsp small black Mustard seeds

1 1/2 tsp Uncooked rice

1/2 tsp Turmeric powder

8 Bedgi dried red chillies, stalks and seeds removed

For tadka/tempering:

2 tbsp vegetable Oil

3 Whole dry red Bedgi or Kashmiri chilies

1/2 tsp small black Mustard seeds

Method

Dry masala:

1.In a dry skillet on medium heat dry roast all the ingredients for the dry masala until fragrant. Stir to prevent burning about 2 minutes. Cool completely then grind into a fine powder. Feel it between your fingertips to make sure it is finely ground and doesn’t feel coarse.

Wet masala paste:

1.In a dry skillet roast all the ingredients for 3 to 4 minutes, stirring to prevent burning. Cool then grind to a coarse consistency. Add some water, a tablespoon at a time and keep grinding until you have a smooth chutney like paste. 

For the okra

Wipe okra clean with a slightly damp cloth. Avoid washing it. Once clean wipe with a dry cloth to remove any liquid. Snip a little bit of the end off- just the tip and slice off the head.

Heat 4 tsp of oil in a skillet on high heat (copper clad if you have one as it facilitates quick browning) and saute the whole okra, turning from time to time until golden brown and blistered on all sides.

Add the ground paste, lower heat to medium and stir well about 2-3 minutes to coat the okra and cook the spices. Stir constantly. 

Add 3 cups of water and the ground spices. Stir in tamarind and a teaspoon of jaggery and salt. Cook until gravy has thickened and the okra is tender. If required add more water to ensure okra is cooked.

Adjust for salt and jaggery.

For tempering

In a small skillet heat 2 tsp of vegetable oil, add all the ingredients for tadka/temper and saute for about 30 seconds without burning them.

Pour the tadka over the bhindi and serve hot. Stir well before serving with hot rice or chapatis.

KERALA KAALAN- YAM AND YOGURT CURRY FOR ONAM SADYA

Ingredients serves 6
100 g of Suran or  elephant yam peeled and diced into 1/2 inch pieces
1 raw banana peeled and diced into 1/4 inch pieces
1 cup of full fat or low fat plain yoghurt/curd thoroughly whisked
2-3 Indian green chillies stalks removed
3.5 tsp. of ghee or vegetable oil plus 1 tsp
½ tsp. turmeric powder
½ tsp. fenugreek seeds
½ tsp. mustard seeds
1 teaspoon black pepper powder
3 dry whole red chillies (Kashmiri ir. Bedgi)
10 fresh green curry leaves
For the masala paste grind together
1 1/2 cups of fresh grated white meat of coconut
½ tsp. whole cumin seeds

Method of Preparation
Grind the  fenugreek  and cumin seeds to a smooth powder  without water in a spice grinder. Then add the green chillies and coconut and grind again adding a little water to facilitate grinding until you have a smooth chutney like paste.

Cook all the vegetables in 6 cups of water with  turmeric powder, 1 tsp ghee or oil and 1 teaspoon salt for 6 minutes on a medium flame.

Add yoghurt and stir well. Lower the flame.

When the vegetables are just tender add the ground coconut mixture and stir well. Bring to a boil and then remove from flame.

Heat 3.5 teaspoons of ghee or oil in a small frying pan. Add  mustard seeds and sauce 1 minute. Then add dry red chillies and curry leaves and cook until fragrant and golden. Pour over the vegetables and stir well. Adjust for salt.

Serve hot with rice or chapatis.

 

BISEBELEBATH: Stewed vegetable and rice risotto

BISE BELE BATH: HOT TANGY RICE AND LENTIL STEW

BISE BELE BATH: HOT TANGY RICE AND LENTIL STEW

Ingredients

One of Karnataka's most well known dishes this is a complete meal and the closest dish we have to risotto. Ideally it should be thick and the rice and lentils soft but not mushy. You can also add cauliflower, moringa even radish to the stewed rice. if you are vegan replace the ghee with vegetable oil.

FOR THE SPICE MIX

You can buy this readymade as well.

Ingredients:

Chana dal - 1 tbsp

Urad dal - 2 tsp

Coriander seeds - 2 tbsp

Bedgi or kashmiri dried chillies - 8

Fresh red chilies - 1

Black pepper corn - 6 pieces

Fenugreek seeds - 1/4 tsp

Mace or Javithri - 3 petals

Black Cloves - 3

pod of Green Cardamom seeds only - 1

Cinnamon - 1 inch stick

Marathi Moggu (optional) - 3

desiccated coconut - 2 tbsp

White Poppy seeds or khus-khus - 1/2 tsp

white sesame seeds-1/4 tsp

FOR RICE

Raw white rice such as Sona Masuri or Mysore Sanna or use brown rice – 1 cup

Toor or Arhar dal (split pigeon peas) – 3/4 cup

Tamarind concentrate– 1-2 tsp

Turmeric powder – 1/2 tsp

Jaggery and salt to taste

vegetable Oil – 2 tbsp

Mixed Vegetables to add:

French/Green beans – 1 cup diced

Carrot – 1 cup diced

Fresh shelled green peas-1 cup

For Tempering:

Small black Mustard seeds – 1 tsp

Whole dry Begdi or Kashmiri red chilies – 3

Unsalted, unfrosted Cashew nuts or roasted peanuts – 10

Hing or Asafetida – 1/8 tsp

9 fresh green Curry leaves torn

Ghee – 2 t tbsp

Vegetable oil -1 tbsp

Instructions

FOR SPICE MIX:

In a dry skillet roast all the spices except the coconut on a low flame until fragrant and toasty about 4 minutes, stirring regularly.

Transfer to a plate and let cool. When cool grind to a fine powder. Add coconut and grind again to a smooth consistency. Feel it between your fingers. if it feels gritty or sandy grind again.

Store in a clean air tight container and keep refrigerated for up to 2 weeks.

FOR THE RICE

Instructions:

Wash toor dal and rice separately. Place them in pressure cooker in two containers. The rice in an excess of water about 4 cups and the lentil in 1.5 cups.

Steam and cook for 4 whistles. Cool cooker and remove rice and lentils.The lentils should be extremely soft and the rice just slightly over cooked.

Drain the excess water from the rice over the vegetables, add more water if required and parboil them about 4 minutes on high heat. Drain and reserve vegetables.

Muddle the rice lightly, then the lentils then combine them.

Add tamarind extract, turmeric and all the vegetables. Stir in 2 tablespoons of the powdered spice mix. Cook for 5 mins over low flame. Stir to prevent burning.

Cook until the water gets absorbed and the bisi bele bath thickens considerably.

Check for salt, tamarind, jaggery and spices at this stage. Add to your taste. Bise Bele Bhaat is not a very sweet dish so add jaggery in very small quantities.

For the tempering heat ghee and oil a small pan over high flame.. Add mustard seeds and saute one minute. Add curry leaves and red chillies cook 1 minute. Add cashews and cook till cashews are golden.

Add asafetida.

Pour this tempering over the simmering bisi bele bath and mix well.

Drizzle a little more ghee on top.

Serve piping hot with papads, tapioca or potato chips.

http://www.taradeshpande.in/bisebelebath-stewed-vegetable-and-rice-risotto/

Amba Sasav/ sasaam-Mango Curry with Mustard

AMBÉ SASAV

Seasoned Mango Curry

6 servings

In Karwar, Karnataka the Kala Ishaad mango is used to prepare this mango curry, in other parts of the Konkan coast Ghontan, small sucking mangoes are preferred. Sasav in Konkani means mustard so it is the principal spice in this dish.

Raywal, Mayapuri, Dussheri and Rajbhog mangoes, with a more watery flesh also give the curry a good consistency. 

The pulp is squeezed off the seed, called ‘bata’ and left a little chunky, but if you prefer a smooth curry you can blend it. Traditionally the bata are returned to the curry and served as part of the portion over hot plain, boiled, white rice. 

In the Konkan, hot rice is often served with chilled curries such as sol or ambé sasav. The word saasam is mustard in Konkani.

Ingredients 

8 large over-ripe mangoes or 12-14 small sucking mangoes

1½ tsp salt or to taste 

Jaggery if required

Spice paste

2 tsp mustard seeds

6 dried red Kashmiri chillies, stalks and seeds removed (add more for a spicier curry)

6 tbsp grated fresh; or frozen, unsweetened coconut 

Tempering (optional)

1 teaspoon black mustard seeds

Pinch asafoetida

8 fresh green curry leaves torn

1.5 tbsp vegetable oil

Method 

Toast the whole spices and chillies for the spice paste in a dry skillet on high heat for 1 minute. 

Remove from heat, cool and grind to make a fine powder. 

Add the coconut and grind to a fine consistency. Reserve.

Peel the mangoes and place them in a mixing bowl with 1.5 cups of cold water.

Squeeze the pulp from the mangoes into the water in the bowl, till the seeds are bare. 

Remove and reserve the seeds if you plan to add them to the curry, otherwise discard them.

Stir the spice paste into the mango pulp and add the seeds, if desired. Do this manually. Do not blend in a mixer, this curry is meant to be chunky.

Heat vegetable oil in a small tempering spoon. Add asafoetida as well as mustard seeds and cook 60 seconds until the splutter and turn fragrant. Add curry leaves and cook 30 seconds. Add the mango curry and stir well. At this point you can cook the curry over the flame for 4-5 minutes or leave the mangoes raw.  If you cook the mangoes eat the curry hot. If you leave them raw chill the curry and serve with piping hot rice.

Add salt and jaggery to taste.

Cover and refrigerate for 2 hours. 

Serve cold with piping hot plain, boiled, white rice.

KOREAN SWEET POTATO AND CHICKEN STEW (DAKDORITANG)WITH QUICK RED CABBAGE COLESLAW

Korean style sweet potato and chicken stew (Dakdoritang) with Quick Khimchi

Korean style sweet potato and chicken stew (Dakdoritang) with Quick Khimchi

Ingredients

This is my quick version of the Korean dish Dakdoritang. I serve it with a tangy and easy to make Khimchi and sticky rice or just plain white boiled rice.

Serves 5

700-750 grams chicken skinless on the bone

250 grams sweet potato scrubbed clean, washed and cut into 3 inch pieces with skin on

3/4 cup store bought Gochujang

1.5 tbsp rice wine vinegar

1 tbsp soya sauce

1 ripe pear peeled

1/2 cup finely sliced red onions

1 tbsp garlic paste

1 tbsp ginger paste

2 tbsp vegetable oil

1 tbsp sesame oil

Salt to taste

Garnish

1/2 cup chopped green scallion stems leftover from the Khimchi

FOR QUICK KHIMCHI

This recipe doesn't use Gochujang because its part of the chicken stew recipe.

1 small red cabbage finely sliced

6 green onion bulbs finely sliced

1 teaspoon finely chopped garlic

1 teaspoon finely grated ginger

1/2 cup white vinegar

1 teaspoon sugar

1 teaspoon toasted white sesame seeds

Salt to taste

Instructions

Puree the gochujang, pear, rice wine vinegar and soya sauce in a food processor. Toss the chicken and sweet potatoes in it and let sit covered and refrigerated overnight.

Combine ingredients for quick Khimchi and let sit refrigerated overnight. Salt just before you serve it.

Heat sesame and vegetable oil in a large pressure cooker or a stove to cooker pot on high heat.

Saute onions until soft and wilted, add garlic and ginger paste and saute again until fragrant.

Add the chicken and the marinade. Toss well. Pressure cooker on a. slow flame for 2 whistles or cook

at 190F for 2 hours until potatoes and chicken are tender. Add salt to taste.

Serve with sticky rice or plain boiled white rice and top with Khimchi.

http://www.taradeshpande.in/korean-sweet-potato-and-chicken-stew-dakdoritangwith-quick-red-cabbage-coleslaw/

HYDERABADI STYLE PRAWNS WITH FENUGREEK

HYDERABADI STYLE PRAWNS WITH FENUGREEK

HYDERABADI STYLE PRAWNS WITH FENUGREEK

Ingredients

400 grams medium prawns shelled and deveined (weight should be 400 grams after shelling)

1/2 teaspoon turmeric powder

Juice of a quarter lime

1 tablespoon vegetable oil

5 green onion bulbs sliced into rings

5 tablespoons fresh fenugreek leaves stems removed, washed and chopped

3-4 Indian green chillies slit lengthwise

1 tablespoon garlic and ginger paste

1/4 cup coconut milk (optional)

Salt to taste

Garnish

2 tablespoons stalks of green onion finely chopped

Wedges of Lime

Instructions

Combine shrimp with turmeric and let sit 15 minutes.

Meanwhile heat oil in a skillet and saute green onion bulbs 1 minute until they have softened. Add fenugreek and green chillies and saute another minute. Add garlic and ginger paste and cook until fragrant.

Stir in the coconut milk now if you plan to use it and cook until bubbly.

Stir in the prawns and lime juice. Cook until prawns are just tender and edible.

Switch off flame and add salt to taste. Garnish with green stalks and wedges of lime.

Serve with rotis if you have not used the coconut milk or with plain boiled white rice if you have a gravy.

http://www.taradeshpande.in/hyderabadi-style-prawns-with-fenugreek/

Gucchi Pulao-Kashmiri Pulao with Black morels

Gucchi Pulao-Kashmiri Pulao with Black morels

Gucchi Pulao-Kashmiri Pulao with Black morels

Ingredients

This recipe came to me from a Wazwaan Ghulam Mohammed. Wazwaan is a traditional Kashmiri cook who specialises in large banquets. He lamented that very few people made this dish anymore because Morels are very expensive and being exported all over the world making them even more inaccessible in the valley. Gucchi pulao is reserved for special occasions such as weddings and births. The pulao is subtly flavoured so as not to interfere with the delicate yet distinct aromas and taste of Gucchi.

Serves 4

10 dried black morels or Gucchi

2 cups Basmati Rice washed and completely drained

FOR THE STOCK

4 cups good quality, strained mutton or chicken stock or vegetable stock

1 inch stick cinnamon

4 black cloves

2 badi elaichi or black cardamom

1 dried bay leaf

1 teaspoon sabut saunf (aniseed)

3 elephant garlic cloves or 6-8 regular garlic cloves peeled, lightly smashed

TO SAUTE

2 cups vegetable oil

2 tablespoons ghee

4 Kashmiri shallot (Pran) or regular shallot peeled and thinly sliced

Instructions

Soak the morels in a cup of warm stock of your choice and reserve.Drain and squeeze dry. The slice in half. Add the leftover liquid to the stock you will use for the rice and reserve the sliced morels.

Heat the stock with 4 cups of water and 1 teaspoon salt. Add the cloves, cardamom, cinnamon stick, aniseed, bay leaf and garlic to the stock and cook on high heat until reduced to 4 cups of liquid.

While the stock is cooking fry your onions in hot oil until crispy. Drain and reserve.

When the stock has reduced drain out all the spices and garlic with a slotted spoon and discard. Keep the stock on a low simmer.

Heat the ghee with 1 tablespoon of oil from the oil you used to fry the onions in a skillet and when warm saute the halved morels on medium heat for about 30 seconds. Add the drained rice and saute again for a minute on a medium flame until all the rice is coated in ghee and oil.

Add the rice and morels to the hot stock. Add half the fried onions. Cover and cook until rice is fluffy.

Fluff the rice with a fork, season with more salt if required and garnish with remaining onions.

Serve immediately.

http://www.taradeshpande.in/gucchi-pulao-kashmiri-pulao-with-black-morels/

HACHIS PARMENTIER- FRENCH STYLE SHEPHERD’S PIE

PERI-PERI HACHIS PARMENTIER- FRENCH STYLE SHEPARDS PIE

PERI-PERI HACHIS PARMENTIER- FRENCH STYLE SHEPARDS PIE

Ingredients

I LIKE TO MAKE THIS DISH DURING thANKSGIVING WITH LEFTOVER TURKEY AND USE SWEET POTATOES AND PEAS INSTEAD OF JUST PLAIN POTATOES. BUT YOU CAN MAKE THIS ANYTIME OF THE YEAR AND USE LEFTOVER CHICKEN OR LAMB OR BEEF.

A HACHIS PARMENTIER OFTEN HAS A LAYER OF MASHED POTATO AT THE BOTTOM ALSO. IF YOU WANT TO DO THIS DOUBLE THE QUANTITY OF POTATOES YOU USE.

Serves 8 with a side salad and bread

1 kg turkey or chicken mince or shredded leftover roast chicken or turkey (coarse mince)

1/4 cup extra virgin olive oil

150 grams red or white onion finely chopped

4 tbsp garlic finely minced

4-5 tbspns peri-peri sauce (or to taste)

1 tbsp red wine vinegar (if required)

1/4 cup finely chopped parsley

1/4 kg sweet potatoes steamed and peeled

1/4 kg carrots cleaned steamed

1/2 kg shelled peas steamed and blanched

1/2 cup cheese such as Gruyere or emmentaler (optional)

2 eggs plus one white whisked together

1 egg yolk whisked for top egg wash

3/4 cup heavy cream

To Garnish

1/4 cup grated Parmesan

1/4 cup breadcrumbs (optional)

Instructions

Heat the pan on medium flame. Add the olive oil and onions and sauce until soft and opaque. Add the garlic and sauce 1-2 minutes. Add the mince or shredded meat and toss well. If you are using raw meat cook it longer so some of the liquid evaporates. Stir in the parsley and peri-peri sauce.

Add salt and pepper to taste and add red wine vinegar if required to balance the flavors. Allow the mixture to cool then stir in whisked eggs and cheese.

Mash the potatoes with a potato ricer until smooth. Stir in 1/4 cup cream, add salt and pepper. Reserve

Mash the sweet potato to a smooth mix and stir in 1/4 cup cream and add salt and pepper. Reserve

Mash the peas to a smooth mixture, add remaining cream and season with salt and pepper. Taste for Peri-Peri and adjust as desired. Reserve.

Preheat oven to 350F and prepare bottom and middle racks.

Pour the cooled meat mixture into a 9 by 13 baking dish. Smooth the top with a spatula.

Using a large round icing nozzle pipe the potato over the meat in long strips starting with the left side closest to the side of the baking dish and pipe 3 more equidistant. Repeat with the peas and the sweet potatoes until the entire bake dish is covered.

Brush with yolk and sprinkle with breadcrumbs and some parmesan.

Cover with foil. Prick with a fork a couple of times to release steam and bake in the bottom of the oven for 25 minutes and them move to the middle and cook until top is golden. Serve hot.

http://www.taradeshpande.in/hachis-parmentier-french-style-shepherds-pie/

KOREAN STYLE VEGAN SPARE RIBS

Korean Style Vegan Spare Ribs

Korean Style Vegan Spare Ribs

Ingredients

Serves 4 with an accompaniment such as fried rice or noodles

A well oiled 9 by 9 inch oven proof pan

250 grams vital wheat gluten

300 grams white mushrooms, wiped clean

200 grams white onions finely chopped1/2

3 cloves garlic finely chopped

4 tbsp vegetable or peanut oil

1 tbsp tomato ketchup

3 tablespoons peanut butter

2 tablespoons fresh espresso or use 1 teaspoon instant coffee

2 teaspoon soy sauce

1 teaspoon brown sugar

2 tbsp tomato paste

1 tsp kitchen salt

FOR BBQ SAUCE-

Combine and cook for 15 minutes on a low flame.

1 cup good quality smoky bbq sauce

2 tbsp Gochujang (or use a hot sauce of your choice)

3 tbsp sesame oil (or to taste)

1 teaspoon toasted sesame seeds

1 tsp white vinegar

1 tsp beet powder

1/2 cup Coca Cola

Instructions

Remove the mushroom stems. Place the mushrooms stems, salt, tomato paste, brown sugar and coffee or espresso and soy sauce in 2 liters of water and cook on high heat until reduced to 1 cup. Strain and discard mushrooms stems. Cool stock.

Slice the mushrooms caps into 3-4 pieces vertically.

Heat oil in a large skillet. Add the onions and stir until soft and begin to caramelise to a golden brown. The caramelised onions will bring rich flavour to the ribs.

Add garlic and remaining mushrooms.

Saute until water evaporates and mushrooms start to brown. Switch off flame. Cool mixture.

Preheat oven to 350F.

Blitz to cooled mushroom mixture to a paste in the blender. Add ketchup, peanut butter and blitz again.

In a mixing bowl combine the wheat gluten and mushroom paste. Slowly add the mushroom stock as required to form a thick loose dough.

Spread the dough in the oiled pan. Bake in a preheated oven for 30-40 minutes in the middle rack until set but not hard. Remove and using a sharp knife cut into sizes desired. Cool in the pan. Remove only once the dough is at room temperature.

Slather with bbq sauce.

Heat more vegetable oil in a grill pan and grill each piece until grill marks for on either side.

Slather with more bbq sauce and serve with fried rice or noodles.

http://www.taradeshpande.in/korean-style-vegan-spare-ribs/

MINESTRONE WITH PESTO BRUSCHETTA

MINESTRONE WITH PASTA AND PESTO BUTTER BRUSCHETTA

MINESTRONE WITH PASTA AND PESTO BUTTER BRUSCHETTA

Ingredients

Minestrone is Italy's most famous soup and it has become popular because its easy to make, adaptable and delicious. Over the centuries Minestrone in Italy has changed a great deal. Tomatoes for instance as a newer addition to the soup.

Traditionally minestrone is made with Borlotti beans also known as cranberry beans but they are not always available, Here is my version, which uses ingredients that you can find anywhere. This recipe can be made with bacon or you can use dried mushrooms (as indicated below) for a vegetarian version that is scrumptious. I serve it with a pesto bruschetta reminiscent of the Ligurian version of this soup known as Minestrone all Genovese. But garlic bread is great too. I used Fregola- a toasted semolina pasta in this soup. You can use barley instead if you want a gluten-free version.

SERVES 10

1/2 CUP FINELY CHOPPED BACON OR USE 2 TBSP DRIED PORCINI/SHITTAKE MUSHROOMS FOR VEGETARIANS

3 TBSPN EXTRA VIRGIN OLIVE OR REGULAR VEGETABLE OIL

1 CUP FINELY CHOPPED WHITE ONION

1/4 CUP FINELY CHOPPED CELERY STALK

1/4 CUP FINELY CHOPPED FRESH GARLIC

5 COOKING POTATOES PEELED AND QUARTERED

2 CUPS CARROTS, SLICED LENGTHWISE AND THEN HALVED INTO 1/4 INCH THICK PIECES

1 CUP YELLOW ZUCCHINI DICED MEDIUM

1 CUP GREEN ZUCCHINI DICED MEDIUM

1 CAN (400G) TINNED BAKED BEANS

1 TEASPOON GROUND WHITE PEPPER OR MORE

1 CUP FREGOLA OR USE SMALL TUBE PASTA OF YOUR CHOICE SUCH AS ELBOW MACARONI,DITALINI OR CONCHIGLIE

SALT TO TASTE

GARNISH

SHREDDED PARMESAN

PESTO BUTTER BRUSCHETTA

80 GRAM FRESH BASIL

6 CLOVES GARLIC

3 TBSPN BUTTER

3 TBSPNS SHREDDED PARMESAN

1/4 CUP PINE NUTS, CHILGOZA OR SKINNED ALMONDS

Instructions

IF MAKING VEGETARIAN MINESTRONE SOAK THE DRIED MUSHROOMS IN 1/2 CUP HOT WATER.

HEAT OIL ON MEDIUM HEAT IN A LARGE SOUP POT. ADD BACON AND COOK UNTIL GOLDEN AND RENDERED. IF VEGETARIAN SKIP THIS STEP.

ADD ONIONS AND CELERY AND SAUTE UNTIL ONIONS ARE SOFT AND TRANSLUCENT-3-4 MINUTES.

ADD POTATOES AND STIR WELL. ADD 1.5 LITERS OF WATER, GROUND PEPPER AND COOK 5-7 MINUTES UNTIL POTATOES SOFTEN.

ADD CARROTS AND COOK ANOTHER 4 MINUTES UNTIL CARROTS SOFTEN.

ADD BEANS, AND COURGETTES AND THE MUSHROOMS WITH THEIR LIQUID (IF USING) AND COOK 2 MINUTES ON HIGH HEAT UNTIL THE SOUP BEGINS TO BOIL.

ADD PASTA AND SWITCH OFF THE FLAME.

ALLOW THE PASTA TO COOK IN THE HEAT OF THE SOUP.

ADD SALT AND MORE PEPPER TO TASTE. LADLE INTO BOWLS.

FOR THE PESTO

PROCESS THE INGREDIENTS TO A CHUNKY CONSISTENCY IN A FOOD PROCESSOR.

FOR THE BREAD

FLAME THE SOURDOUGH OR BAGUETTE OVER AN OPEN FLAME ON BOTH SIDES. IMMEDIATELY BRUSH WITH PESTO BUTTER AND SERVE WITH HOT MINESTRONE AND MORE PARMESAN ON THE SIDE.

http://www.taradeshpande.in/minestrone-with-pesto-bruschetta/