Stir Fried Bell Pepper & Cottage Cheese in a Medium Spiced Gravy (Kadhai Paneer)

North Indian Vegetarian Main Course Special
Punjabi Cuisine
Stir Fried Bell Pepper & Cottage Cheese in a Medium Spiced Gravy (Kadhai Paneer)

Serves 2

Ingredients:

Mix of Butter (5 Grams) & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Cottage Cheese (Paneer)- Grams, Cut in 1 Inch Cubes & Roasted till Golden Brown
Green Bell Pepper- 2 Medium, Cut in 1 Inch Dices

Onions- 1 Medium, Cut in 1 Inch Dices
Baby Shallots/Madras Onions- 7 to 8, Peeled (optional)

Parampara Ready to Cook Spice Mix (Paneer Kadhai)

 

Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

Method:

Mix the Spice Powder with Water& keep aside at least for about 15-20  Minutes

Heat Butter-Oil
Add Jeera, Onions, Madras Onions, Bell Pepper & Stir Fry till golden brown

Add the Spice Mixture in the Stir Fried Vegetables & let it simmer

I added Kasuri Methi towards the end for an added boost of flavour

Saute Paneer in a Non Stick Pan till a Golden Brown crust forms all over (there is no need to add Oil as Paneer tends to leave some Water & works well on a Non Stick Pan)- Optional

Add the Paneer to the Vegetable-Spice Mixture & let it mix well

Tips:
The Baby/Madras Onions are optional which can be replaced with few extra regular Onions



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Feta Cheese & Rocket Leaves (Arugula) Salad

Indian Vegetarian Salads Special

Feta Cheese & Rocket Leaves (Arugula) Salad

Desi Salad

Serves 2

Ingredients:

Feta Cheese- 2 Tbsp., Roughly Crumbled

White Sesame Seeds- a Few, Toasted

Pomegranates Seeds- a Few

Red Radish- Finely Sliced

Red Pepper- 1 Tbsp., 2 Inch Juliennes Finely Sliced

Rocket Leaves (Arugula)- 12 No’s

Sun Dried Tomatoes- Few Pieces 

Yellow Pepper- 1 Tbsp., Juliennes Finely Sliced

For Dressing:

Extra Virgin Olive Oil- 2 Tbsp.

Lemon Juice- 1 Tbsp.

Honey- 1 Tbsp.

Freshly Ground Black Pepper-a Pinch

Rock Salt- a Pinch

Method:

In a Salad Bowl, Mix Rocket Leaves, Bell Peppers, Sun Dried Tomatoes

Sprinkle Feta Cheese on Top

Garnish with Sesame Seeds

Just before consumption, drizzle the Dressing & Serve Fresh!

Tips:

The long peppery leaf called Arugula but there is no other Indian/Hindi name that I know of!

Please research as much as you can about any Fresh Vegetables, Greens or Fruits for more information like the one below:

http://www.nutrition-and-you.com/arugula.html

Rock Salt goes very well as a combination with Red Radish

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Bell Pepper & Corn on the Cob (Handi Shimla Mirch aur Bhutte ki Sabzi)

Indian Vegetarian Main Course Special 
Fresh Organic Produce
Bell Pepper & Corn on the Cob (Handi Shimla Mirch aur Bhutte ki Sabzi)
Serves 2

On Open Direct Fame/Frying Pan/Grill Char the Green Bell Pepper & Corn

 

Chop the Corn into Hand Sized Slices

Put the Pepper in the Ziploc Plastic Bag, steam helps to loosen up the skin

When Cool, Peel the Skin off 

Heat a Handi Pan, Add Refined or Neutral Oil

Add Tempering Cumin, Toor Dal, Chana Dal, Curry Leaves, Green Chillies 2 Slit & Sauté

Add Onion Finely Sliced Cover & let it caramelize Add Garlic Ginger Chopped on the Side & Sauté till Sweat

Add Grated Coconut & Sauté till Slightly Golden

Add Dry Masalas (Haldi, Red Chilli Powder, Coriander Powder, Salt)

Add Charred Corn & Bell Pepper Slices, Water Tamarind Pulp Jaggery Curry Leaves Optional Fresh Coriander Leaves & Mix Well 

Sprinkle Garam Masala Water Cover & Cook till done

Peel & Slice the Charred Capsicum over the Vegetables & Mix Well

Add Lime Juice & Garam Masala Pinch

Grate Lime Zest on Top just before Serving

Tips:

Handi is a Round Clay/Metal/Non Stick Pot with Thick Bottom, Wide Mouthed Opening with a Narrow Neck forming a Broad Rim, so the pot is lifted by grabbing the Rim but a Clay Saucer may be used as a Lid

Dry Roast Garam Masala with Cloves, Pepper, Green Cardamom Warm Aromatic Sweet Stingent Spice, Black Cardamom, Coriander Seeds, Cassia Bark, Cumin, Bay leaf

Specially for Vegetable Dishes or as a Multipurpose Masala

Usage of Fresh Agricultural Produce & Organic Vegetables
Basic Technique of a Simple Curry Style Preparation, Caramelization, Steam Frying & Charring all 3 of which result as the Deep Flavours

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Vegetarian Baked Pasta (Vegetarian Pasta Al Forno)

International Vegetarian Main Course Special

Italian Cuisine

Vegetarian Baked Pasta (Vegetarian Pasta Al Forno)

Serves 2

Ingredients:

Macaroni Pasta- 250 Grams

Yellow Zucchini- 300 Grams, Cut in Thin Slices

Green & Red Bell Pepper- 100 Grams, Blanched in Hot Oil, De Skinned & Cut in Long Strips

Olive Oil- 50 Ml.

Tomato Concasse- 300 Ml.

Grated Parmesan Cheese- 75 Grams

Grated Mozzarella Cheese- 75 Grams

Chopped Onion- 20 Grams

Chopped Garlic- 15 Grams

Tomato Puree- ¼ Tin

Salt & Pepper- To Taste

White Wine- 90 ml

Dried Oregano- 5 Grams

Green Bell Pepper- 100 Grams, Cut in Julienne

Parmesan Cheese Slices- 20 Grams

Fresh Chive Greens- 10 Grams

Method:    

Boil Water with Salt, Add Pasta, Little Oil & Cook for about 5 Minutes

Drain & Keep Aside

Heat Oil, Shallow Fry Zucchini & Keep Aside

Heat Oil, Add Onion Garlic Bell Pepper Julienne White Wine & Sauté

Check to see till the Wine Reduces

Add Tomato Concasse, Oregano, Cooked Macaroni, little White Sauce & Mix Well

Add Parmesan, Mozzarella & Cook on Low Flame

Let it Cool for some time before filling into Bowl

In a Ceramic Bowl Wrapped with Klin Film (Cling Foil Wrap), layer the Fried Zucchini & Bell Pepper Slices at the Bottom to cover it completely

Fill with the Macaroni & Wrap it back on top

Keep Aside

Bake it in the Oven for Couple of Minutes

Heat Oil, Add Onions, Garlic, Tomato Puree & Cook for about 5 Minutes till Slightly Reduced into a Sauce Consistency

On a Serving Plate, layer the prepared Tomato Sauce

Scoop the Pasta in the Middle, Garnish with Parmesan Cheese Slices

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Mixed Vegetables & Lotus Stem (Kamal Kakdi) Stir Fry with Black Bean Sauce

International Vegetarian Main Course Special

Malaysian Cuisine

Mixed Vegetables & Lotus Stem (Kamal Kakdi) Stir Fry with Black Bean Sauce

Serves 2

Ingredients:

For Paste:

Garlic- 3 Cloves

Ginger- 1 Inch, Roughly Cut

Green Chillies- 2

Lemon Grass- ½ a Stalk, Roughly Cut  

Water

Extra Light Olive Oil/Olive Oil- 1 Tbsp.

Lotus Stems- 3, Finely Sliced

Baby Onions/Shallots- 4

Carrot- ½, Finely Sliced 

Yellow Squash- ½, Finely Sliced with Skin

Chinese Cabbage- 1, Cut in Big Chunks

Red Bell Pepper- ½, Finely Sliced into Thin Strips

Spring Onions- 2 Stalks, Finely Sliced

Rice Wine Vinegar- ½ Tsp.

Bottled Garlic & Black Bean Sauce- 1 to ½ Tbsp.

Sesame Oil- 1 Tsp.

Fresh Coriander Leaves- 3 Tbsp., Finely Chopped

Fresh Chive Greens- For Garnish, Finely Chopped

Method:

Slice the Lotus Root, with a Slicer

Blend the Ginger, Garlic, Green Chilli & Lemon Grass with some water into a fine Paste

In a Wide Wok, heat the Vegetable Oil till smoking point, Add the Ginger-Garlic-Chilli Paste & Stir Fry till done

Add the drained Lotus Root Slices & Sauté

Add Shallots, Carrots, Red Bell Pepper & Sauté

Add Yellow Squash, Chinese cabbage, Spring Onions & Sauté

Add Rice Wine Vinegar, Salt, Garlic-Black Bean Sauce, Sesame Oil & Toss for 3-4 Minutes

Add Fresh Coriander Leaves & Toss

Garnish with Fresh Chive Greens & Serve Hot!

Variations:
Originally Vegetable Oil is used here but we have used a healthier option with Olive Oil or can use Sesame Oil as well

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Quick & Healthy Vegetarian Quesadillas

International Vegetarian Main Course Special
Mexican Cuisine

Quick & Healthy Vegetarian Quesadillas

(with Assorted Vegetables like Fresh Green, Red & Yellow Bell Peppers, Onions, Tomatoes, Cheddar Cheese)

Serves 3-4

Ingredients:

Plain/Multigrain Tortillas- 8 No’s

Extra Light Olive Oil/Olive Oil- 1 Tbsp.

Onion- 1, Finely Chopped

Spring Onion- 1, Finely Chopped

Green Chilli- 1, Finely Chopped

Green Bell Pepper- 1, Finely Chopped

Red Bell Pepper- 1, Finely Chopped

Yellow Bell Pepper- 1, Finely Chopped

Tomatoes- 1, Finely Chopped

Cumin Powder- ½ Tsp.

Salt & Pepper- For Seasoning

Lemon/Lime Juice- ½ Tsp.

Cheddar Cheese-2 ½ Cups, Finely Sliced

Fresh Coriander Leaves- 1 Tbsp.

Method:

Heat Extra Light Olive Oil in a Non Stick Wide Pan

Add Onion, Spring Onion and Sauté

Add Green, Red, Yellow Bell Peppers & Sauté

Add Tomatoes, Salt & Pepper, Lemon Juice, Cumin Powder & Mix

Cook for about 3-4 Minutes

Add a Dash of Lemon Juice & Mix Well

On a Flat Non Stick Skillet (Tawa), Warm 2 Tortillas and Keep Aside

On one side of the first Warm Tortilla, Layer about ¼ Cup of the Cheese, then Layer it with the Roasted Veggies & Add about ¼ Cup of the Cheese on top of the Tortilla

Seal the Base Tortilla with the Second Warm Tortilla

Toast this on the Skillet till Cheese starts to Melt

Cut into 4 with a Pizza Slicer

Serve Fresh with Salsa/Any Choice of Dip!

Tips:

Can make a Vegan Quesadilla by using Soy Cheese

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