Rocket Leaves (Arugula) Pesto

Last month, I made my first trip to the famed INA market. I must say, it was embarrassing for me to state that being a foodie I had never visited the INA market ever in my life. I mean, the place is supposed to be a mecca for foodies to get their ingredients and in numerous conversations with other foodies, I have been told to go to the place for my wishlist. So, a weekend trip to the Dilli Haat resulted in me getting the opportunity to visit the market and it was such a big let down. I am sure, this last statement must have upset a few fans of the market, but believe me there was nothing out of the blue that I got there. The condiments available there are available at every grocery store these days.The vegetables and fruits with the vendors lacked in variety. The weekly mandi every Thursday close to my house has a better variety and I get my hands on some excellent stuff. Still, having been there, I decided to get something, atleast a reminder of my visit and that is when we picked up rocket leaves. Fresh from the basil pesto experience, my better half wanted me to make her rocket leaf pesto and I could not turn down this request. So rocket leaves in my shopping bag, we were back to try out the rocket leaves pesto.

As with basil, rocket leaves pesto is easy to make and use later. The peppery and nutty taste of Rocket leaves (Arugula) really lifts up the pesto and rather than making it an alternative to basil pesto really gets you hooked just like it did in our household. 

Rocket Leaves Pesto

Ingredients:
Rocket Leaves - A large bunch
Garlic Cloves, peeled - 3
Walnuts - 50 gms
Parmesan cheese, grated - 50 gm
Pecorino, grated - 50 gm
Olive Oil - 150 ml
Sea Salt

Method:
1. Sort the rocket leaves to discard thicker stalks and unwanted leaves.
2. Add the walnuts, garlic cloves and cheese in a mortar and pound for a few minutes.
3. Add in the rocket leaves and pound again with the pestle for a few minutes.
4. Add in the olive oil and sea salt. Pound with the pestle till a homogeneous mixture is formed.
5. Add more olive oil if necessary. Taste and adjust the seasoning.

Note: Incase using a processor. blitz all the ingredients to form a mixture. Keep adding olive oil as you process. Do not process for long for risk of having the blades of the processor discoloring the leaves.

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Kashmiri Akhrot Chutney (Walnut Dip)

Walnuts get their name from an old English term called wealhhnutu, meaning, foreign nut. It was called so as it was introduced to England from Gaul ( Present day France & Belgium and parts of Switzerland, Netherlands & Germany) and Italy. Apart from being an excellent source of protein they also have a higher Omega-3 Fatty acid content than other nuts and incorporating them in our daily diet can lower cholesterol and reduce the risk of heart disease.
Now the best walnuts are the Persian Walnuts or Royal Walnut, that comes from Balkans, Southwest & Central Asia. In English speaking nations they are also referred to as the English Walnut or Common Walnut. These walnuts are known for their delicious nuts. Other species include the Black Walnut, Butternut, Japanese Walnut & Hind's Black Walnut apart from various hybrids.
I spent a part of my childhood in Kashmir living in Srinagar in the Badami Bagh Cantonment. The entire areas was full of different trees. There were Mulberry, Apple, Almond and Walnut trees all around and being the naughty kids that we were, one could find us climbing those trees. Armed with a pen knife and a bag, it was good fun to have walnuts that were still not dried. The akhrot chutney was special as one of my classmates usually got it from home alongwith other Kashmiri goodies, needless to say his lunchbox was a much sought after item. I stumbled upon the recipe to make this dip some days back and since we were planning on a Kashmiri meal this chutney made its way to the dining table and once again into my life.

Kashmiri Akhrot ki Chutney

Ingredients:

Walnuts, shelled - 50 gm
Red Chili Powder - 1/2 tsp
Salt - To Taste
Yogurt - 60 ml

Method:
1. Put the shelled walnuts, salt and red chili powder in a grinder and grind until smooth.
2. Transfer this powder to a bowl. Add the yogurt and mix well.
3 Chill before serving.

Variation:

Akhrot Muli ki chutney (Walnut Radish Dip) -Add 60 gm shredded radish to this chutney. Mix well till the chutney coats all the shredded radish.

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The joys of baking - Chocolate Chip & Fruit Tea Cake

My better half discovered the joys of baking a few months back and has not looked back since then. At first it was my signature weekly banana bread that got passed on to her, and I must admit it tasted better when she baked. Then came the other breads and cakes. The cheesecakes (I still feel deeply my cheesecakes are the primary reason she married me) will come sooner or later ...I'm waiting.

Chocolate Chip & Fruit Tea Cake



Ingredients:

Refined Flour - 225 gm
Brown Sugar, ground - 100 gm
Unsalted Butter - 175 gm
Eggs - 4
Baking Powder - 1 Tsp
Chocolate Chips - 175 gm
Raisins, soaked in hot water - 100 gm
Walnuts - 50 gm

Method:

1. Sift the flour and baking powder. Keep aside.
2. Cream butter and sugar until soft, light & fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add in the flour & baking powder.
5. Stir in chocolate chips, raisins and walnuts.
6. Pour into a greased & floured cake tin.
7. Bake at 180 Deg. Celsius for 40 minutes to 50 minutes.
8. Cool for 10 minutes in the tin.
9. Turn out on a wire rack carefully and allow it to cool completely.
10. Cut into thin slices and serve.

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