The word basil comes from the greek word BASILEUS meaning the KING and it is believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross.
Sweet Basil also known as common basil is used all around the world,in italian cooking is combined with tomatoes to make pesto and is frequently used in thai cooking too..Europeans use basil to flavour chicken and for fish salad and gravy..The strong clove scent of sweet basil comes from eugenol the same chemical as actual cloves.
ways to preserve basil leaves
Puree the leaves with few drops of water or oil ,portion them into ice cubes and freeze,when they are frozen,remove and store in the freezer in zip lock bag,.when needed add after the cooking process so that the flavour doesnt fade.
Another traditional way is to layer the leaves in a jar,lightly salt them,and cover with olive oil,seal the lid tightly and place in a cool dark place or refrigerate.Use the elaves when needed and reseal everytime ,the oil becomes infused with essence of basil making it ideal for dressings or in pastas.source from here
In India having tulsi plant at home is considered very auspicious,the word tulsi means THE INCOMPARABLE ONE ,two types of tulsis are found in INDIA the dark SHYAMA tulsi and the light RAMA tulsi,another name of tulsi in INDIA is VRINDADEVI meaning GODDESS OF VRINDAVAN,in english tulsi is known as HOLY BASIL.source from here
Holy Basil is considered to be adaptogen balancing different processes of the body and helpful for adapting the stress.The juices of its leaf is used for traeting cough ,cold stomach disorders,headache,inflammation and other illness.
Coming back to todays post i prepared no cook spaghetti in garlic basilleaves and tomato sauce,..
ingredient needed
wholemeal sphagetti,..
quantity depending on your need
tomato one
garlic clove two
basil leaves around six
parmesan cheese grated to garnish one tbsp
salt as per taste
pepper to garnish
olive oil half tsp
procedure
prepare sauce by blending tomato,clove,and basilleaves
mix salt,pepper,fennel seeds and olive oil and keep aside for 15 to 20 minutes
so that flavours infuse properly
cook the pasta in boiling water till it reaches aldente stage,drain and keep aside.
after 20 minutes mix the sauce in cooked pasta and garnish with parmesan cheese and basil leaves.
NO COOK SPAGHETTI GOES TO WEEKEND HERB BLOGGING EVENT
STARTED BY KALYN AND BEING HOSTED BY DIVYA OF DILSE THIS WEEK.
would like to share some info on pasta shapes
FARFALLE OR FARFALLINI-PASTA BOWS
FUSILLI-PASTA TWISTS OR CORKSCREWS
LASAGNE-LARGE SHEETS OF PASTA USED FOR BAKED DISHES
LINGUINE-LONG,THIN,FLAT RIBBON NOODLES
PAPPARDELLE-WIDE PASTA NOODLES
PENNE-SHORT TUBULAR LENGTH OF PASTA
ORECCHIETTE-SMALL,ROUND,EAR SHAPED PASTA
ORZO-LOOKS LIKE GRAIN OF RICE
SPAGHETTI-LONG STRING LIKE PASTA
TAGLIATELLE-LONG,FLAT RIBBON NOODLES
TORTELLINI PASTA TWIST WITH VARIOS FILLINGS
COMING BACK TO AWARDS I GOT FRIENDSHIP AWARD
FROM SRILEKHA,MADHVI,SIMRAN AND EC THANKS A LOTZ FRENS I REALY CHERISH UR FRIENDSHIP I PASS THIS AWARD TO RASHMI,SHARMILA,RAMYA ,SRIKAR
AND LORE WHO IS NEW TO MY BLOG.
PURVA PASSED ME ROCKING GIRL BLOGGER AWARD
I PASS THE AWARD TO RASHMI,SHARMILA,RAMYASRIKAR AND LORE,..
ENJOY UR AWARDS FRENS,..
HAPPY WEEKEND WILL BE BACK WITH MORE,..;-)
