Online: What's for Dinner - Cooking with Rinku Bhattacharya

Thursday, May 28, 2020 4:15pm - 5:15pm ET Online

COOKING

I'm sorry if you missed it, but this event already took place.

Author and cook Rinku Bhattacharya will be showing us how to make Avocado & Pesto and Tomato Curry sauces with us just in time for dinner tonight. They are seriously good!

Please register for this program with your email address to receive the Zoom link.

Here are today's recipes:

AVOCADO PESTO PASTA (Click on this link for more details)

Ingredients

8 ounces of any dry pasta (I have used thin spaghetti for this recipe)
2 avocados
2 cloves garlic
1 jalapeno
3/4 cup chopped cilantro
1/2 cup chopped chives
Salt to taste
3 tablespoons fresh lime juice
1/4 cup of water
Chopped tomatoes to garnish


Instructions

Place the pasta with 1 and 1/2 cups of water and salt in the instant pot. Set to 2 minutes of pressure and do a quick release after 3 minutes.
While this is cooking, peel and seed the avocado and place in the food processor. Add in the jalapeno, cilantro, chopped chives, lime juice and the salt. Add in the water and process until smooth.
Place the pasta with the cooking liquid in a mixing bowl. Add in the prepared pesto and toss well.
Serve garnished with chopped tomatoes.

CURRY MASALA (click on this link for more details)

Ingredients

1/3 cup of canola oil
1 tablespoon cumin seeds
1 and 1/2 cups of diced red onions (about 3 red onions)
2 tablespoons minced garlic (about 10 cloves)
2 tablespoons grated ginger
1 tablespoons minced green chilies
4 pounds diced tomatoes
1 tablespoon ground coriander
1 tablespoon ground cumin
1 and 1/2 teaspoons salt (this is relatively low)

Instructions

Turn the instant pot setting to saute and add in the oil. After about 3 minutes add in the cumin seeds. The seeds should begin to sizzle.
Add in the onions and cook for 3 to 4 minutes until the onions begin to wilt and soften.
Add in the garlic and ginger and cook for another 2 minutes.
Add in the chilies, tomatoes, cumin and coriander and the salt and cook for 5 minutes.
Cover and cook for 7 minutes on manual mode.
Let the steam release naturally.
Remove the lid and mix well to form an even base.
Turn on saute more and let the mixture thicken for about 5 minutes.
Store in jars.

This sauce can be frozen or it will keep in the refrigerator for up to a week.
 

Contact: Giovanna Fiorino-Iannace

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