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

 

Rajma Paneer Burger

Mashed Rajma, crumbled paneer, all spice powders. 

As the binding agent, make a whole wheat flour rou with spices.

Panko bread crumb patties

Mix grated cheese with onion, capsicum, green chillies soaked in vinegar (all chopped) and place on the inner surfaces of both buns.

 

Baked Veggies, Mexican flavor

 

Meals

Quinoa, 1 whistle. Paruppu cooked with moringa leaves, ground to a paste and then tempered.

Mushroom cheese open toast with Knorr tomato soup

Steamed, then baked veggies with sesame sauce.

 

Capsicum Pasta

 

Ingredients as shown in pic:

Heat oil, add chopped garlic, dry red chilly, cashews and almonds. Add a bit of italian spice mix. Saute, then add onion, till tanslucent then, chopped tri color capsicum. Add more spice mix. Salt at each stage.

Cool, then grind to a fine paste.

Boil and drain spaghetti. In a pan, heat a dash of oil, add capsicum chopped lengthwise, steamed broccoli, then the pasta paste. Add spaghetti and adjust seasoning. Add fried mushroom or any add ons.

Baked Paneer Oats Pancake

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Ingredients:

Onion - 1 small, chopped

Tomato - 1 small, chopped

Broccoli - 35g, grated

Purple cabbage - 20g, grated

Sweet corn- 2 tbsp

Ginger Garlic paste- 1 tsp

Oil, g.g.paste, onion, tomato.

Then, corn, p.cabbage, sale, chilli p, coriander p, jeera p, turmeric p, garam masala, (add extra to punch in flavor into oats). splash of water. Switch off stove, add grated broccoli.

Oats pancake: I cup oats, powder it, Add spice powders and make it into a medium batter.

Grate paneer and add to it, chopped red yellow capsicum and spring onion.

Assembly:

In a small tin, add 30g paneer mixture. Add a thick layer of cooked veggies. Add two ladles of oats batter. Top with another 30g of paneer mix. Bake for 15 mins.

Makes 2 small tins. Enough for one person as a meal.

Flax seed Crackers with Mango Salsa

Flax Seed Crackers:

1. 1 cup of flax seeds, powdered with salt, chilli powder and spice powders

2. Add to half a cup of boiling water and mix well. Can firm it up with more flax powder or whole wheat powder if not forming a dough

3. Rest for 10 minutes, then roll out in batches between parchment papers. 

4. Cut into squares and bake for 13 minutes at 160 C.

Mango Salsa:

Two tomatoes, 1 onion, half a mango, juice of one small lemon, salt and herbs of choice.

Mix well.

Whole Wheat Potstickers

 

1. Prepare a whole wheat dough just as one would for chapathi and allow it to rest.

2. Filling: In a food processor, add basil leaves, cabbage, capsicum, carrot, onion, ginger and a dried red chilly. Pulse to a coarse cut.

3. cook down with salt and pepper. Add crumbled paneer, season and cook.

4. Roll out the whole wheat dough into a thin circle, use a lid to get a perfect circle cut out, and wet the edge.

5. Place fillinf inside and pleat the edge and pinch it shut.

6. Place on a greased idli plate and steam for 12 to 15 minutes.

7. Lightly fry both sides in a pan and serve.

Spiced Double Beans With Yogurt Coleslaw

 

1. Double beans: Soak the dry beans overnight, pressure cook with salt and lightly fry with salt and chilli, pepper powders. Set aside.

2. Hang up yogurt in a cheesecloth and allow whey to drain for a few hours. Squeeze out whey before removing.

3. Grate carrots, white and purple cabbage. Place in a bowl. To this add the thick yogurt, salt and dates syrup. Mix well. 

4. Serve with fresh green capsicum, chopped into fine slivers.