Red Pepper pasta/ Red Capsicum Pasta Sauce

This is absolutely delicious: 

Oil, 10 garlic pods, Italian spices, dried oregano, 3 dried red chillies

1 onion

1 tomato

6 red capsicum

6 cashew, 4 almonds - boiled

salt

Cook, cool, grind to smooth paste

In a pan, cook paneer chunks, then add water with broccoli and sweet corn.

Add sliced black olives, jalapeno

Add cooked pasta (100g per person, dry) with a little of its water.

Absolutely Toothsome Dark Marinade:

 

2 inch tamarind
1 dried red chilli
2 dates, pitted

Soak in boiling water

In a blender jar, add the above, plus

2 to 3 tbsp yogurt,
1 tbsp ginger garlic paste
salt, chilli powder, pepper powder, turmeric powder, coriander powder, cumin powder, garam masala,
1 handful kasuri methi (dried fenugreek leaves)

Blend.

To the prepared paneer and veggies, add this paste and the juice of one small lemon. 
Marinate overnight.

Make sure to steam or boil the harder vegetables like cauliflower and baby corn, as well as broccoli (lightly)

Glaze/Sauce Expermentation!

Glaze made from - tamarind, jaggery, lemon/vinegar, dried red chilli - boiled for 20 mins and strained

Stem the hard veggies

 

Veg Kandy Gravy

 

 

In a food processor, place 5 onions roughly chopped, 2 big cloves of garlic and one chilli and process to a very fine wet mince. 

Heat oil in a kadai and add the following: 

1 pinch of mustard seeds, coriander seeds, fenugreek seeds,
1 bay leaf, 1 cardamom pod, 1 piece of seaweed (kadal paasi)
some  bits of pattai, 2 petals of star anise, some peppercorns
Let them splatter and add about 10 mint leaves
Then add the onion mince. Add more mint leaves, about 20. On low cook for a long time, allowing the onions to brown. 
Add three medium tomatoes that were also minced in the food processor
Keep cooking till well cooked.

Set aside to cool. Whilst that was cooking, thaw peas, cube the paneer and deep fry without any marination or spices till golden brown. Remove to paper.To the same oil, add quartered mushrooms and remove when slightly colored.

Grind the cooked mince to paste with some sea salt, and towards the end, grind with thick yogurt, including the cream part on top, about 2 tbsps. Do not remove any of the whole spices while grinding.

In the same kadai, add oil, add the paste and add to it the prepared trio. Season with salt and add turmeric powder. Add Kashmiri chilli powder for spice and color. Add the water used to wash out the blender and cook uncovered.

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Broccoli & Double Beans Soup

1. Prepare the broccoli stem and yellow florets by washing and rough chopping them. Boil them in salted water and set aside without draining. 

2. Soak double beans overnight, then drain, pressure cook in a little salted water and set aside without draining.

3. After they cook, add the broccoli and double beans to a blender. Process till smooth. Add the cooking water to the blender and transfer to a pan. Heat it up with some pepper powder. (There is enough salt in the cooking water). Keep warm.

4. Dry roast a few peanuts. Oil roast some thinly sliced garlic and ginger. Remove from pan.

5. Add cauliflower florets with a dash of water to the pan and cook till soft. Then turn up the heat, add oil and throw in the onion, carrots, purple and white cabbage. Add a dash of soy sauce, ketchup, salt and pepper and stir fry for a few seconds. Add chopped capsicums and stir for a few seconds. 

6. In a bowl, place the stir fried veggies in the center. Ladle out the soup around it. Place the fried peanuts, ginger and garlic as garnish and serve.

Sandwich 1

Cooked Ingredients: Swiss Chard, garlic, peas, sweet corn, broccoli, purple cabbage

Raw Ingredients: Onion, tri colors of capsicum, grated cheese optional

Assembling the Sandwich:

Bread with ghee, cooked ingredients, raw ingredients, bread with ghee. Then toast.  

Beetroot Veggie Pasta