Celebrity chef Vicky Ratnani's Red Rice Noodles and Cranberry Pesto

Celebrity chef Vicky Ratnani shares an exclusive recipe for noodles with cranberry pesto only with Indulge

Sharmistha Ghosal Published :  26th October 2018 12:00 AM   |   Published :   |  26th October 2018 12:00 AM
Red Rice Noodles and Cranberry Pesto

Red Rice Noodles and Cranberry Pesto

The vitamin-packed US Cranberries are tasty and nutritive at the same time. Sweet, succulent and plump, cranberries are an excellent source of vitamin C, dietary fiber, manganese, as well as vitamin E, vitamin K, copper and pantothenic acid. Enjoy them raw, grilled or baked, or incorporate them into your favourite drinks, the versatility of these tiny gems of flavour knows no boundaries.

Celebrity chef Vicky Ratnani shares an exclusive cranberry recipe with Indulge. Don your aprons and give your feast an unconventional cranberry twist.

Red Rice Noodles and Cranberry Pesto by celebrity chef Vicky Ratnani

Red Rice Noodles and Cranberry Pesto 

(Serves three)

Ingredients:

Two cups red rice noodles cooked

US Cranberry Pesto      

One cup dried US Cranberries

Four garlic cloves    

One roasted red bell pepper          

One tsp roasted cumin powder     

One tsp garam masala powder       

Two tbsp olive oil     

Half cup water from pasta            

Salt and pepper       

 

For the finishing: 

One tsp olive oil       

 Four-five cherry tomatoes

Half tsp turmeric powder  

One tsp red chilli powder   

One tsp garam masala        

Two tbsp US Cranberry pesto       

One tsp fresh coriander chopped            

Five-six each dried cranberries    

 

Preparation:

Boil red rice noodles in salted water for six minutes, drain and set aside. Blend the ingredients under US Cranberries pesto to make a slightly chunky paste. Reserve until needed. Now, heat some olive oil in a pan. Add the cherry tomatoes, turmeric, red chilli, and garam masala powder. Sauté well, add some water from the pasta and the US Cranberry Pesto. To this add the noodles and toss well. Season it  with chopped coriander leaves. Add US Cranberries for garnishing.

Chef Vicky Ratnani

About the chef:

Chef Vicky Ratnani needs no introduction. One of the best chefs in India, Ratnani brought molecular gastronomy to the forefront in India when he joined Mumbai’s famed diner Aurus as a consultant. He is also famous for such cooking shows including Gourmet Central, Do it Sweet, Vickypedia, Vicky Goes Veg and has also penned a cook book, Vicky Goes Veg.

Comments