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.

Veg Hakka Noodles

 

1. Heat up some oil and add finely diced ginger. Add babycorn cut lengthwise as well. With a dash of saltand soy sauce, saute till the ginger fries lightly, then add water and cook down till the water evaporates. 

2. Add white, purple cabbage and carrots chopped lengthwise. Saute. 

3. Add chopped capsicum. Saute for a few seconds and add boiled hakka noodles. Add soy sauce, salt and vinegar. 

4. Mix well and cook till noodle are a bit glassy. Turn off the stove.

5. In a ladle, add oil, and chopped garlic, dried red chilly and green onion. Fry a bit and pour onto noodles and mix. 

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Pineapple Nice Cream

 

Finely chop ripe pineapple. Finely chop just ripe banana. Ratio is two parts other fruit to one part banana. 

*Fine chop will make it easier to blend in the jar.

Put in a freezer bag and freeze overnight.

Remove from freezer and let it rest for 15 to 20 minutes. Then chop it up roughly and add to the blender/mixie jar. Blitz and few times, then blend at high speed, scraping down occasionally.

Blend till smooth.