Kadhai Paneer

Ingredients

7 oz Paneer cut into bite size cubes

2  Medium Carrots cut into Discs

1 Big Green Bell Pepper cut into bite size pieces

1 Medium onion cut into bite size pieces

1 Roma tomatoes cut into bite size pieces

1 inch ginger grated

3 cloves Garlic grated

1 green chilli

1 tsp cumin seeds

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chilli powder

1 tsp Garam masala powder

1 tsp crushed Kasuri methi

1 Tbsp tomato paste

Pinch of sugar

Salt to taste

4-5 mint leaves

Water as needed

3-4 Tbsp oil

Recipe

Add oil into a pan and heat it up.

Once hot, add carrots , saute till tender, remove from pan and keep aside.

Add bell peppers into the same pan, saute till tender , remove from pan and keep aside.

Do the same with onions, when onions are slightly translucent, remove them from pan.

Saute Paneer for 30 seconds and keep aside.

Finally add tomatoes, Saute for a minute. They should not turn mushy. Keep aside.

In the same pan add cumin seeds. once they splutter, add tomato paste,grated ginger,garlic and green chilli. Saute till the raw smell is gone. 

Add coriander powder, cumin powder, red chilli powder,turmeric powder,Kasuri methi, fry for 30 seconds, Add 1/2  cup water to make the paste thinner.(Add more or less depending on the preferred consistency)

Let it come to a boil. once small bubbles appear, add the vegetables and Paneer pieces, salt to taste and Garam masala powder. Mix gently.Finally add mint leaves to garnish on top.

Cover and simmer for 1-2 minutes so that the flavors develop.

Serve hot with jeera rice, pulao or Naan.

Tomato rice

Ingredients

 4 Roma tomatoes
1 Tbsp tomato paste
1 green chilli
1 sprig curry leaves
3 Tbsp mint leaves finely chopped
3 Tbsp cilantro finely chopped
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
3 cloves garlic roughly chopped
1 medium onion chopped
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp Chana daal(Bengal gram)
1/4 tsp urad daal(Black gram)
1/8 tsp hing
1/2 tsp sugar
1/2 tsp Garam masala
2 Tbsp oil
2 cups of Sona masoori rice
3 cups water
Salt to taste

Recipe

In a rice cooker, cook 2 cups of rice in 3 cups of water. Keep aside.

Heat a pan on medium , add oil .

Once oil is hot, add chana daal.vFry till the color changes to light brown.

Add urad daal,cumin seeds, mustard seeds. Wait till they splutter then add curry leaves and hing.

Add chopped onion, fry till translucent. 

Add chopped garlic,slit green chilli,cumin powder, coriander powder, turmeric powder and fry for 1/2 a minute.

Add chopped tomatoes and cook on medium heat till the tomatoes are soft and paste like.

Add tomato paste and saute till the raw smell is gone. 

Add sugar,salt and cooked rice.

Finally add garam masala, mint leaves and cilantro.Mix well

Serve hot.

Tomato Mozzarella and Basil pesto Sandwich

Ingredients

2 slices fresh homemade bread(Recipe here)
2-3 Mozzarella Slices(Do not use the shredded one)
2 Tbsp Basil Pesto (Recipe here)
1 medium Roma Tomato slices
Extra virgin olive oil to drizzle on top

Recipe

Spread basil pesto on both slices of bread.

Layer mozzarella slices and tomato slices on top of the pesto.

Place the other slice of bread on top of the tomatoes to make a sandwich.

Grill the Sandwich. Once the bread is toasty and warm with golden grill marks,it is done.

Drizzle Extra virgin olive oil on top and serve hot.

Penne with Tomatoes and herbs

Ingredients

For Sauce:

2 big tomatoes
2 Tbsp Tomato paste
1 medium onion finely chopped
1 Tbsp finely chopped Parsley
1 Tbsp finely chopped Basil
1 tsp Italian seasoning
3-4 medium size cloves of Garlic
Water as needed
Salt and pepper to taste
oil

For Pasta:

1/2 pound Penne
Water to boil
Salt to season
Extra virgin olive oil to drizzle on top
Shredded Parmesan Romano cheese

Recipe

Add some oil to coat the base of a frying pan and heat it up. Once the oil is hot, add the chopped onion and Garlic. Once the onion turns translucent, add the tomatoes and cook till they become a little mushy.
Add the Tomato Paste and some water so that the sauce is not too thick. Add salt pepper and Italian seasoning. wait till the sauce comes to a boil. if the sauce is becoming thick, add some of the water used to boil the pasta. Once the sauce comes to a boil, take of from heat and keep aside.
Boil Pasta in another pot, following the directions on package.
Once boiled, strain the water from pasta.
Drizzle Extra virgin olive oil and Add the shredded parmesan romano Cheese
Top it with the prepared pasta sauce.
Add fresh basil and parsley.
Mix well.
Garnish with parmesan and romano cheese and some basil and parsley.
Serve hot.

Italian Vegetable Soup

Ingredients

1/2 cup frozen mixed vegetables (carrots,peas,lima beans,corn etc)
1 medium Zucchini cut into bite size pieces
1 medium tomato cut into bite size pieces
1 medium onion chopped
2 Handfuls of Farfalle pasta(any pasta would do)
1/2 gallon water
3 Tbsp Tomato Paste
1 Tsp Italian seasoning
Salt and Pepper to taste
Extra Virgin Olive Oil to drizzle on top
Parmesan/Romano cheese or mix of both for garnishing.
Chopped Parsley for garnishing.

Recipe

Add all vegetables,pasta,tomato paste in the water.
Cover and Cook on medium high till all vegetables are boiled thoroughly and the water reduces to a soupy consistency.
Add Salt and Pepper to taste.
Add Italian seasoning to taste
Drizzle extra virgin olive oil on top
Transfer to a bowl and garnish with desired amount of the Parmesan/Romano cheese and  chopped parsley.
Serve with fresh Garlic bread.