Ravioli with cilantro and basil pesto

Ravioli is available in most grocery stores, and is an ingredient that works great store bought. Just boil them like the regular pasta and serve with a sauce of your choice. I made pesto with cilantro and basil. Although pesto calls for a lot of olive oil, I omit this step. So this could also work as a chutney.

Frozen Spinach and artichoke Ravioli - 1 pack

Cilantro - 1 bunch

Basil - 1 handful leaves

Green chili - 1

Black pepper - 1 tsp

Salt - to taste

Pinenuts/Peanuts/Almonds - 1/4 cup

Parmesan cheese - 2 tbsp

Lemon - 1 tsp

Garlic cloves - 2

Blend all the ingredients for the pesto in a blender with a little water, to a smooth paste.

Boil a large pot of water and salt generously. When the water starts to boil, add the ravioli and cook till tender. Drain and add to the pesto.

Serve topped with some Parmesan cheese. I topped mine with some hot sauce.

Tapioca Pearls/Sabudana Khichdi

Sabudana - 1 cup
Onion - 1
Ginger - 1 inch
Green chilis - 4
Potato - 1
Peanuts - 1/4 cup
Cucumber - 1/2
Red Chili powder - 1 tsp
Salt - to taste
Oil - 1 tbsp
Cumin seeds - 1 tsp
Lemon - 1/2
Cilantro - to garnish

Soak the sabudana with enough water to just cover the top of the pearls. Close lid and leave soak for 2 hrs. The pearls will absorb all the water, and plump up. This is tricky, as too much water will make them soggy and mushy. Too little and they won't plump up.
Chop the onions, ginger and green chilis. Peel and chop the potato and cucumber into bite sized pieces. Crush the peanuts.
Heat the oil and add the cumin seeds. When they splutter, add the chopped onion, ginger and green chilis. When they are soft, add the potatoes. When the potatoes are soft, add the salt and red chili powder, and mix.
Add the pearls, crushed peanuts, and mix well. cook till the pearls are translucent and mix in the cucumber and cilantro. Squeeze the lemon and serve.