roasted red pepper pasta salad smitten kitchen

December 6, 2020 in Uncategorized

However, after tossing with pasta and sitting in fridge over night, it ‘set’ a bit and seemed to lose some smoothness, and the bite of the vinegar mellowed out a bit (too much?) It was full of flavor and my husband kept raving out it. Sprinkled with a bit of parmesan and we all cleared our plates. If I am less concerned with calories that day, I love to throw in either a few goat cheese crumbles or mozzarella (ciliegine or pearls work great!). Thanks for the recipe! If you like yours to actually crunch, do so for less. But they were a tad busted on the outside, and clearly after peak growing season. I love mayo on pretty much anything, but for some reason, I find it really tacky (physically, and for my taste buds) on pasta salad. We like it. I found this intriguing recipe for Tuna and Roasted Red Pepper Pasta Salad buried in my mom’s kitchen files. I don’t fuss over them unless they’re outright offensive. I feel the same way about not wasting fresh vegetables. summer pea and roasted red pepper pasta salad, First published August 8, 2009 on smittenkitchen.com |, index of cookbooks referenced on smitten kitchen, http://smittenkitchen.com/blog/2009/08/roasted-carrot-and-avocado-salad/. But why buy the boxed stuff? Then when it’s cold and she’s added her veggies, she moistens it back up with a bit of mayo. That looks fantastic!! 12 ounces of pasta of your choice  (short pasta is better, like rigatoni, penne, etc. It’s fantastic. Most of the dressing got absorbed into the pasta which made me sad. Also, I think the photo of the peas in their pods (second photo) is one of my favorites on this site. I know it’s faster to blacken them over a gas flame, but the pepper never gets as supple and sweet as I want it to, but hey, that’s just personal preference. Being a vegetable hound hers are chock full of sugar snap peas, zucchini, carrots, etc…but what sets hers apart I think is that she first dresses the pasta with a spicy vinaigrette while it is still warm, so it absorbs all that spicy goodness! Frozen?!?! Not sure it feels right. You might want to check out the comment guidelines before chiming in. I live in the “other hemisphere”, so I’m always trying your 6-months old recipes. I have it in a completely full airtight container in the fridge. If you’re going to a Memorial Day gathering, chances are it’s a potluck. My husband and I have been looking for inexpensive dinners that taste great and this fits the bill! Boil the snow pea pods for about two minutes, or until just barely cooked but still crisp. I like to slow-roast bell peppers in the oven at 350 for one hour, giving them a quarter turn with tongs every fifteen minutes so they get evenly blistered — then letting them cool and peeling them. Thanks! I had just put a pot of water on to boil for pasta and came to your site looking for something to do with peas, so I was super excited to try this. Promise. It does make enough to feed an army – but the army will be happy. maybe i’ll try using it as an extra special sandwich-dressing, too. Thanks for all the delish food. What a fantastic recipe! I see an A1 steak sauce ad but often different ads show in different markets, and ads that come up change minute to minute. (were you at resto léon?) Made this last night and it’s amazing. =) Thanks Deb! This is my go to recipe site. Next time we have a cookout I’m going to try this! I just made this today for the umpteenth time, and it’s become my top favorite pasta salad. Pour the pepper puree back into the skillet. Add roasted peppers, 1/4 of the walnuts, garlic, 1/2 teaspoon red pepper flakes, lemon juice and a couple of pinches of salt to a food processor, and blitz until smooth. 1/2 pound fresh summer peas, which yielded about 1 cup once shelled 4 Tbsp. I roasted the pepper in the oven as you suggested and it really did make all the difference! I was going to talk about the roasted red pepper vinegarette -mmm!- but got distracted by talk of ads: you want to know what I see every single time I come on SK? roasted red peppers, drained and roughly chopped. Really enjoying all your photos as well. From the picture it looks like they might have been cut up? My husband loves pasta salad.. and this just sounds too good. Whip up a filling set of stuffed peppers for a wholesome family dinner, a quick pasta sauce or a summery salad with our best roasted pepper recipes. Overall, a superb pasta salad which got great reviews! Hmm..I am incapable of posting a full thought! Last time I put the dressing on the hot pasta because I was in a rush. Still great! Slash in the cream and stir to combine. Recipes. We have a plethora of yellow onion right now, so I added some onion to the carrot mixture and let it all roast together. This dressing AS IS is my all-time favorite dressing. Way to go Deb! One of the greatest parts of my morning is coming to your site to find what’s you’ve cooked up. What a great recipe, at such a wonderful time. Longtime reader, but first time poster…. This was really good! Thanks for the amazing and creative ideas!! This is a great pea year in New England. If any other readers want any excuse to be able to eat this more often with a teensy bit less guilt but all of the deliciousness, here’s what I’ve done: In addition to the English peas and snow peas in the recipe, I also add fresh green beans and snap peas, all cut into about 1″ pieces. I’ll admit I’m a wuss on the tangy stuff. Yes? Sigh! I have also swapped quinoa for the pasta and it’s still fantastic! As with most pasta salads, the ingredients here are flexible. Carefully transfer the contents of the skillet to a food processor or blender. I have several occasions RIGHT NOW that need a fabulous summer dish to share. It’s been a pasta salad kind of summer for me; it’s an easy thing I can make for my fiancee to take to work. YUM! Not only is it delicious but it’s insanely easy considering how yummy and crowd-pleasing it is. Thank you from the bottom of my heart. Hi Deb – what’s the name of this restaurant? I also added shredded asiago cheese throughout which was an amazing add in! I just made this pasta tonight, and it was deee-licious! Jan 20, 2014 - I’ve spent way too much time this summer trying to dream up a pasta salad that wasn’t boring, or predictable, or well, you know, the kind of familiar pasta salad territory you don’… Simple and fresh! The peppers are just coming into season here in my VT garden, ( a little late with all the rain and cooler temps, should have kept the hoop house on!). I made mine with shiro plums from the local farmer’s market, and they were ripe enough that it was very hard to get pretty slices out of them but perfectly sweet and delicious. Summer Pea and Roasted Red Pepper Pasta Salad. I love how the dressing has a strong flavor so you don’t need a lot. Meanwhile, toast … Penzeys spices sells them- you’re supposed to rehydrate and good for when you don’t have them on hand. 1/2 teaspoon salt Quinoa-stuffed peppers with roast tomatoes & feta 10 ratings 4.5 out of 5 star rating I loved it. Arlys — Yes, I would refrigerate leftover dressing. Post was not sent - check your email addresses! Deb – what is done with the pods? Sounds like great flavor, better for you and much prettier than mayo too. Nevis — Definitely. Your email address will not be published. I think I will try this dressing on some mixed greens. Recipes. The dressing is so wonderful, you weren’t kidding. I can tell this is going to be a favourite. Made this for dinner tonight with grilled shrimp…everyone loved it, kids included!! I LOVE the picture of the peas in the pod. I didn’t have a shallot so I roasted a clove of garlic along with the redpepper in my oven to put in the dressing. I’d invite you to check out my blog to see it, but it’s broken. So tasty! When I first saw the pictures it reminded me of a salad my mother made while I was growing up – it had peas, tuna, and LOTS of mayo! Just before serving, I added in a little bit of baby spinach as well. Looks delicious. I’ve outlined what I used, but should you not be into olives, or salty cheese, or pine nuts, no reason not to skip them or swap them with something you like better. Let cool for 15 minutes before breaking up into strips, removing the seeds.). My ad was for Georgia Power( then Tide). Sounds marvelous! It’s a terrific salad. MMM- made this for din tonight. (Their asparagus salad led to this this, however indirectly.). I made the roasted peppers (sorry, but over the burner since it was 98 degrees the day I made them) and put them in the fridge to marinate. So, I decided to make my own. Made it today- was delicious- no one had fresh peas : ( so I used frozen, thawed petite peas. You can always tell it’s summer when the pasta salad makes it’s appearance on the dining table. -Michaela. The salad sounds like something the world (or at least people within an hour radius) should try. Hopefully, this is soon to be fixed. It was amazing! I made this last night, but sadly could not find peas at my local market (Chicago). Deb, it looks lovely and definitely will be tried. Not for the first time, the inspiration came from a little French restaurant in our neighborhood, which along with the usual deliciousness — roasted chicken, steak frites, mussels, yes please — always tucks some sort of straight-from-the-market freshness on the specials. (Place peppers on a foil-lined cookie sheet and bake at 400°F for 20 minutes each side. My apologies for the mix up. Made this with asparagus, feta, and parmesano. I think that shows that the ads are regional. Hosted by Pressable. It was just to my taste that way. I have a mini food processor so my sauce wasn’t quite as silky smooth (I just noticed after looking at the pictures again), balsamic vinegar as it was all I had, amd fresh peas from our garden. I am in New England and I got the Bible ad on my site too…I thought it was actually very appropriate as the ad states: “Give Peace a Chance” ; not only do I like the ad…but it had a cute way of linking it to the recipe…(peace=peas :) Not sure if it was intentional..but adorable. Though I might dial back the vinegar for a warm dish, maybe use lemon juice instead. I love the dressing. Thanks for the inspiration! Roasted Red Pepper Pasta. and I can’t wait to try. Cover and refrigerate for at least 1 hour. So, thank you :). Is that normal? thanx for sharing resto leon…will give it a try! I have a feeling I’ll like having the peas surprise me by popping out of the shells. So I made it with okra, summer squash, and snow peas. Boy, did it sound good! Also, frozen peas, which worked great- through them in for the last minute in w/ the boiling pasta water. roasted red peppers, drained and roughly chopped, ½ cup parmesan shavings (more for serving). Once again another gorgeous dish! Fantastic! Pasta Salad with Roasted Tomatoes. It looks perfect! But last night, I had no time for roasting. 1/4 cup olive oil I ate a 7 course meal the other week – it’s nice to have my appetite back too. I couldn’t find shallots either – not my most successful grocery-shopping trip ever – so I used half a thinly sliced red onion, giving it a quick pickle in the red wine vinegar (an idea I got from your pepper salad and use all the time now) before stirring them in with the rest of the ingredients. I will be making the dressing (and passing it on)! It is not actually on their menu, but they do often have market specials where they throw together whatever they can get their hands on in a way that continually inspires me. 3/4 to 1 cup Roasted Red Pepper Vinaigrette (recipe below). And it looks gorgeous with shells or orecchiete. I ate mine with the the goat cheese, my husband without. of sugar snap peas that I blanched and sliced – tried to get as many whole peas popped out instead of chopped! Our buddy, Nick Rabar from Avenue N American Kitchen checked in from his Rumford location with a delightful recipe that will not disappoint: Nick’s Roasted Red Pepper Pasta Salad! I love how little peas get stuck in the pasta shells. This is getting made in this house this week. Barely adapted from Smitten Kitchen (which I love, go read it!). I love being able to show up with something no one else has seen or tasted, and that looks gorgeous, too! Thanks. 1 jar (15.5 oz.) So I’m thinking I’ll make this one but add the dressing to the pasta while it’s still warm and finish with a bit of olive oil before serving! Dear smittenkitchen, it was soooo wonderful and a nice change from the normal vinaigrette on pasta salads! I think I’ll have to give this a shot! salt, more to taste. Since this is my first year here I don’t know if that’s normal or not, but it is extremely sad. I could eat that without the peas. Overall, what a great fresh and inspiring recipe=), Looks lovely! Meanwhile, I’ll just have to make this and save the pictures for late. Used whole wheat shells and fresh asparagus in place of the snow peas. I’ve served it twice at parties now, and both times I’ve received more compliments on it than anything else on the table … and it disappeared within minutes. 1 tablespoon chopped shallot (about 1 small) I’ll also sometimes add arugula (always served cold, no wilty arugula in this salad!). All you need are 5 ingredients. This pasta salad sounds so unique and delicious! Recipes. summer pea and roasted red pepper pasta salad; summer’s last hurrah panzanella; sweet and spicy candied pecans; sweet potato salad with pepita dressing; sweet potatoes with pecans and goat cheese; ... ©2009–2020 Smitten Kitchen. The pods were discarded and those slivers are the snow peas… which I realize now the recipe doesn’t mention (that I chopped them). shaved fennel and crushed olive salad. Also thank you for the fruit topping recommendations from your last post… most appreciated ! Oh, I love the photo of the peas…that’s a great one! It was like a plate of summer, and even though I am so not the finish-your-plate-even-if-you’re-full-type the thought of letting even one fresh pea go to waste felt even more wrong and so I ate the whole thing and look at that folks! Roasted pepper sauce is a sauce that is made up of peppers, typically red, that have been oven roasted to perfection, then it’s blended in a food processor along with garlic and herbs until it’s creamy. Drain and let cool, then toss in a large bowl with peas and Roasted Red Pepper Vinaigrette, seasoning to taste. 1 pound of small pasta (I used shells because I imagined the peas would nest in there and gah, such cuteness) I’m in the Midwest. I am actually really jazzed at the idea of shelling peas–sounds like gloriously hypnotic work. Can’t decide which way is better… no doubt I will have to make another taste test! Tomato-based sauces are usually quick to prepare sauce while making pasta at home, but this pasta sauce uses a puree made from roasted red peppers and carrot adding to the nutrition of the pasta. Just when I thought red pasta couldn’t get any better, I discovered the magic that is roasted red peppers. This looks really, really good. :). A LOT. beach bean salad. See more ideas about Smitten kitchen, Recipes, Food. We made the dressing last night and used it to make a pasta salad. We have also added julienned carrots or raw zucchini depending on what’s growing out back. Assemble the salad by tossing the still slightly warm but well drained pasta with the red pepper sauce, cucumber, olives, and cheese. :). So to speak. I used the left over roasted peppers to make this vinaigrette and I was blown away. It was the perfect summer meal with some crusty rolls. That roasted capsicum dressing sounds like an absolute winner. It wasn’t dry but the flavors were absorbed a bit. If I might comment on the add just below the recipe though. I made this yesterday for a friend’s potluck and it was soooo yummy. The salad has a nice balance of sweet and acidic. I baked the peach and crème fraîche pie last night for our study and it was wonderful. Goodness how delicious! Thanks Deb for always sharing and inspiring. Can you use yellow peppers in place of the red? Eeeek! Used Barilla Plus farfalle, and was unable to find fresh peas so I used 3/4 lb. Some tiny cooked black beans, in keeping with the “orbs nestled in cups” idea. It’s HOT in Texas right now, so I’m going to use the jarred peppers. 12 ounces mezzi rigatoni or other short tube-shaped pasta. Place the lid on and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) I’m going to save this for summer. Roasted Red Pepper Pasta Sauce with Toasted Walnuts + Goat Cheese + Basil. Thanks for sharing! The vinaigrette alone sounds Ah. I’m eager to make this! Pour over pasta mixture; toss to coat. This salad would also be fantastic finished with some slivered herbs, like basil, bits of soft goat cheese or crumbled feta or grated Parmesan, but really, it doesn’t need any of that to taste great. I’m officially obsessed with this salad. The frozen peas worked great (not that I wouldn’t love to have used fresh, but I live in a small town with limited grocery options), but I could only find regular peas, not “petite peas”, so they’re a little starchy. I had no time for nutty crunch. Funnily enough, I made a pasta salad yesterday, using (hollowed) gnocchi-shaped pasta (all the better to contain the goodness, I figured), flaked grilled salmon, steamed haricots verts and snow peas, cherry tomatoes, dill, spring onions, garlic (and the kitchen sink, pretty much) and my husband, who had deemed the pasta too “chunky”, loved the finished dish, with its stuffed morsels of deliciousness. They need long sooking to get really silky LLGxx, No one commented on the ‘pea in the pod’ pun?? specially the dressing…. Peas are history here in the NYC farmers markets, so I used frozen, which were just fine. a really great recipe! pasta and fried zucchini salad. You’re just stuffing yourself with healthiness. I also threw in a handful of parmegesan/asiago/romano mix because we love our cheese in this household. I will definitely be giving this a try soon. The photos were gorgeous. They are my favorite ones to eat too! Delicious! This salad would also be fantastic finished with some slivered herbs, like basil, bits of soft goat cheese or crumbled feta or grated Parmesan, but really, it doesn’t need any of that to taste great. Ing. That dressing sounds fabulous. Cook pasta according to package directions; drain and rinse in cold water. Honestly, I was in the mood to try something new and happened to have all of the ingredients on hand. Melt 2 tablespoons butter in a large skillet over medium-high heat. I will definitely try this soon :). Add Parmesan and parsley/basil, then stir it together to coat the pasta. ), 1 jar (15.5 oz.) Make everything in advance and have a great lunch waiting for you in the fridge next time you're too busy, which should be about 5 minutes from now, for me. Mmm… Roasted Red Pepper Vinaigrette sounds AMAZING. ½ tsp. I have a shell pasta fetish. summer pea and roasted red pepper pasta salad. Sounds delicious! Roasted some peppers last night for a delicious chorizo, green olive and roasted pepper pizza. Fire-roasted red peppers, artichoke hearts, smoked gouda, and fresh herbs amp up the ingredient list, but it’s the creamy dressing that knocks it out of the park: the smoky heat from adobo sauce infuses it with loads of char-grilled flavor. It sounds so good. ½ whole large onion, finely diced. I put Romano on top and thought it worked really well. Cut the roasted peppers into slices and toss with the olive oil, red wine vinegar, garlic, basil, oregano, sugar, salt and pepper. I just had time to whip up a quick, easy pasta. Thanks for the post. This dish looks surprisingly easy yet very good. I’ve made this a handful of times and it is always amazing. Recipes. Thank you for a wonderful staple recipe! I just wanted to let you know I have been making this pasta salad for a couple years. 1/4 … 1 cup vegetable or chicken broth. I’m surprised you left that out of the post altogether – it’s so your style! wow- I was not disappointed. Will definitely give the vinaigrette a try, it sounds delicious. (Thank you, boyfriend.) Just wondering if any extra dressing needs to be refrigerated. Remove the skillet from the heat. This sounds so delicious! great pasta salad. I’ve spent way too much time this summer trying to dream up a pasta salad that wasn’t boring, or predictable, or well, you know, the kind of familiar pasta salad territory you don’t need me to go over for you. Today, my eyes leaped out of my head (definitely should have eaten breakfast first, now I’m starving!) We’re expecting our next ‘sweet pea’ in a few weeks and that is what jumps out at me. It’s easy, much cheaper, and a great skill to have, so give it a whirl. without the peas. I’ve never noticed a decrease in flavor from roasting them whole. what an absolutely delicious salad. super good, the leftover dressing makes a killer pizza sauce! Definitely going back to pick them up for this tasty salad instead. This is now a staple in my recipe box and I’m looking forward to making many many more batches to come. sweet potato salad with pepita dressing. Looks delicious! Cut the snow peas into thin slivers. :). It’s pretty good the next day but if you’re nervous, you can just add the dressing a bit before you’re going to eat it. This salad looks so fresh and delicious. I read a delicious recipe… and then I get: ‘one tip to a flat stomach! Those peas are gorgeous!! You are a downright inspiration. 6 cloves garlic, unpeeled. Thanks for the recipe. 6 am and I cannot believe I am hungry for pasts salad at this hour! Pasta In Roasted Red Pepper Sauce is an easy to make everyday pasta recipe. These are fresh peas; 10 minutes leaves them pretty al dente. Because I love a good pasta salad, I just don’t find them often. I have to thank you so much for the plum kuchen. I guess preggo finally has her appetite back. And you can get to the pasta and whatever peas or beans you have on hand and just stop there, or you can continue with a vinaigrette that might be my new favorite. Thanks Deb for a good summer recipe! I want to add some protein – do the favors go well with poached salmon ? This looks wonderful. I love to make all kinds of salads. Peas in pasta shells. Sep 10, 2014 - I’ve spent way too much time this summer trying to dream up a pasta salad that wasn’t boring, or predictable, or well, you know, the kind of familiar pasta salad territory you don’… Wow. Came out wonderful, great recipe ! But, as I was making it, I was a bit skeptical about it; sauce was too thick, didn’t coat enough. You are becoming one of my main recipe stops. (Though flawless and delicious within.) One year ago: Key Lime Meltaways Thank you for inspiring us with a summer dish that is just perfect for summer. Thanks for another gem Deb! Oh no! I imagine this would be wonderful with some fresh torn up basil or mint thrown in :). Creamy, velvety, savory, and subtly sweet, it makes the perfect flavor companion to vegan parmesan and fresh herbs in this 10-ingredient vegan and gluten-free pasta. ❤️. The picture of the peas is amazing… so glad to have found a great FOOD site!! One of the traditions I continued when I moved to the southern hemisphere was the making of a pasta salad (the pasta always has to be little shells, with baby peas and the smallest prawns you can find) to welcome summer. I cannot wait to try this dressing on countless other dishes. Jan 15, 2014 - I’ve spent way too much time this summer trying to dream up a pasta salad that wasn’t boring, or predictable, or well, you know, the kind of familiar pasta salad territory you don’… Thanks so much! I did find the vinaigrette a little salty as is, so next time I’ll half the amount of salt, I think. those peas are some of the most beautiful things i’ve ever seen!!! This looks so delish, as I am finally a roasted red convert. New here? Ingredients. Summer pea & roasted red pepper pasta salad. The recipe is from Plenty, an excellent cookbook that I happen to have, which means I could m… It’s amazing that all you’re eating as a pregnant woman is beans and veggies and stuff. Then, I added the peppers as described in the recipe, with a couple of pinches of red pepper flakes for a hint of hotness. I am dying to try this recipe right away ! I only used 1 TBSP of the vinegar & added about a TBSP of sugar. Roasted Pepper Pasta Salad I hate to admit it but it has taken me a while to get myself back in gearContinue Reading I’m drowning in them! I really enjoyed the dressing! YUM. Add the chopped red peppers and cook for 2-3 minutes, until hot. I’m so making this tonight. I used sweet peppers and roasted them. This is going on my list! Several grinds of black pepper. We have a Penzey’s spices store near us in Cleveland and it is the coolest. I wish I had some extra right now! this pasta dish sounds like a real winner. Add the onions and garlic and sauté for 2-3 minutes or until it is starting to soften. Roasting the peppers gives it a smoky aroma, and depth of flavour and pureeing it together with tomatoes and … It’s a great dressing–I added a bit of lemon zest and some cayenne. :-). NO?? Even my pea-hating husband ate a bunch, although he would have preferred it without. Roasted Pepper Pasta Salad the perfect end to Summer lunch, dinner or even side dish recipe. How funny, talking about Resto Leon………Once Upon a Tart on Sullivan St. in Soho also makes a great pasta salad with a roasted red pepper vinaigrette. I serve them with anchovies. I use jarred roasted Spanish piquillo peppers, and I add some shreds of Pecorino, and an herbal element is good too … either basil as Deb suggests, or even just parsley. Funnily enough – I’m having trouble finding fresh peas in Paris at the moment – as all the market vendors are on holiday…. It’s rarely enough to put me off though, haha. A do again for sure though. Feb 9, 2013 - I’ve spent way too much time this summer trying to dream up a pasta salad that wasn’t boring, or predictable, or well, you know, the kind of familiar pasta salad territory you don’… cannot wait to create the dressing!… & your goat cheese,asparagus & lemon pasta sounds perfect! Yes, I do believe you’re with child. [How New Yorker of me.] Woudl that Vinaigrette taste good warmed up and tossed with some freshly made ricotta gnocci? I’m really not a pasta person—with so many other delicious carb-heavy indulgences like pies and cupcakes and muscovado sugar straight from the bag (yes, really…I have a problem), I can almost never muster even the tiniest shred of excitement for a big plate of white flour noodles. wow! @Louise — you know what protein element I think would make a great visual in this salad? Often the dressing is a throw-away, either a too-plain vinaigrette or heaps of mayonnaise, lending itself to more of a mass than a salad. Do you like pasta salad? We had lots of fresh basil to add, and some good parm. I love everything about this pasta! Thanks for the inspiration! I think it may just be the perfect summer soiree dish: easy to prepare yet crazy good, relatively healthy, and no mayo or other ingredients that are going to turn tummies if left out on the picnic table for more than a few minutes in the summer sun. Fantastic. Thanks, Definitely right up my alley. I’m in love with this dressing! Once again you made the perfect summer pasta….yum! Plus I’m using two cloves of roasted garlic instead of the shallot and adding chunks of goat cheese. 3 cloves garlic, minced. My entire family adored this salad. Congratulations on getting you appetite back – it’s a good feeling, isn’t it? I’m making this again for my dad’s birthday dinner. Can’t wait to try it out in my kitchen! Summer Pea and Roasted Red Pepper Pasta Salad on smittenkitchen.com

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