"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Wednesday, 30 May 2012

Pesto Sauce

My Pesto sauce:

Fresh Fenugreek (Methi) Leaves

  • Flat-leaf fresh Parsley- one bunch- chopped
  • Fresh flat spinach leaves - 1 bunch- chopped (*optional - I add it for the nutritional value - a rich source of calcium and iron)
  • Fresh fenugreek (methi) leaves - 1 sprig (*optional - I add it for the nutritional value - antidiabetic properties of both Type-1 and Type-2 diabetes. It is also helps to avoid constipation)
  • Dried basil leaves
  • Extra virgin olive oil - 1 tbsp
  • 3-4 garlic cloves diced
  • Juice and zest of 1 lemon
  • 2-3 tbsp of whole wheat breadcrumbs
  • 1 tsp of black pepper or cayenne pepper


Pesto Sauce
1. Grind the parsley and spinach in a grinding jar or food processor with the juice and zest of the lemon and olive oil till a creamy paste is formed.
2. Add the remaining ingredients.
3. You can store the above for 5-7 days in a sealed container or cling film in the fridge.

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