Celebrity chef Vicky Ratnani's 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
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
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.
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.