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.

Grilled veggie and black beans taco

Ingredients

For Whole Wheat Tortillas:

1 cup whole wheat flour

1/4 cup milk

1/2 tsp baking powder

1/2 tsp salt

1 Tbsp oil

For Grilled Vegetables:

1 medium Zucchini

1 medium Onion

1 Green Bell Pepper

1 Red Bell Pepper

1 tsp Chili Powder

1 tsp cumin Powder

1 tsp Black Salt

Oil to drizzle on the vegetables

Juice of 1 big lime

For Black Beans:

1/2 pound Black beans rinsed and soaked in water for 5-6 hours or overnight.

1 onion

1 Tbsp cumin powder

Juice of 1 big lime

1 tsp chili powder

3-4 cloves of garlic

Salt to taste

For Salsa:

1 medium Tomato chopped

1 medium Onion chopped

2 Tbsp Lime Juice

1 Tbsp finely chopped Cilantro

Salt to taste

Mexican Cheese mix for Garnishing.

Recipe

The Tortillas

In a bowl take the whole wheat flour, add salt and baking powder. mix well. add oil mix.

Add milk slowly to make a dough. Dough should not be sticky.

Knead the dough for 2 minutes.

After 2 minutes, dough should not stick to the hands and it should be smooth.

cover with a damp cloth and keep aside for 15 minutes.

After 15 minutes, make balls of the dough . Roll the balls into tortillas and cook them on a pan till brown spots appear on both sides.

Cover the prepared tortillas with a damp kitchen towel.

The Black Beans

Pressure cook the rinsed and soaked beans for 4 whistles.Alternatively, simmer beans in a pot full of water for 1 - 1 and 1/2 hours.

In a separate pan, add oil, fry onions till translucent. Add cumin powder, chilli powder, cooked beans and  salt. Simmer for 5 minutes.

Finally add lime juice and fresh cilantro.

The Salsa

In a bowl add the chopped onion, chopped tomato,cilantro, salt  and lime juice.

Mix well.

Grilling the Vegetables

Cut the zucchini lengthwise into 2 -3 slices.Cut Onions into rings. Cut bell peppers into big pieces and remove the seeds so  that they can be grilled.

Apply oil on the vegetables with a brush.

In a small bowl, add the chili powder, cumin powder, black salt.

Rub the vegetables with the above mixture.

Finally drizzle lime juice on top of vegetables.

Grill the veggies till dark lines appear. 

Once grilled, chop them into bite size pieces.

Assembling the Taco

Take a Tortilla, add beans on one side of tortilla.

Add the grilled vegetables on top of the beans.

Add salsa on top of grilled vegetables.

Sprinkle cheese and fold the tortilla into half.

Grill the taco.

Serve hot with lime and guacamole on the side.

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.