Chilli Paneer Dry 

This is a really Indian take on a Chinese style inspired spicy starter with cottage cheese – which is an Indian favourite for vegetarians. This can be as spicy or mild as you like it. 

I used the following vegetables but you can add whatever you like 

Red peppers – diced into large cubes 

Green peppers – diced into large cubes 

Fresh ginger and garlic – finely chopped or minced 

Spring onions -finely chopped 

Red jalapeño- cut into slices 

Fresh green chillies – slit lengthwise 

Ground black pepper 

Chinese sauces – green chilly, soya, black pepper, red chilly sauce 

Oil 

1 spoon of cornflour.

How to cook : 

Chop paneer into large cubes. Sprinkle 2 teaspoons of cornflour, some black pepper, salt and red chilli powder if desired on the paneer and let it sit for 10 min. 

Take a wok, I added just 1 tablespoon of oil for 400 gm of paneer.Lightly toss the paneer in this oil until cooked and soft. You can deep-fry them if you like but I made a low cal version. 

Keep aside. 

In a bowl add 1 tablespoon or more (per taste) of soya sauce, red and green chilli sauce abd black pepper sauce. Blend well and ksso aside. 

Use the same pan used for paneer, add 1 teaspoon of oil, add the ginger and garlic and cook slightly. Now turn the flame high. Add in chopped vegetables and stir fry for a few minutes.  Add the blended sauces and cook for a minute or two. Toss in the cooked paneer and coat well in sauces anand veggies.

Check seasoning and serve hot.

Be cautious of adding salt because all the sauces are high on salt so you want to check and taste before adding more. 

Spice level can be adjusted per taste.  

Grilled Chicken Burger

grilled-chicken-burger

Zero oil and 100% taste. I marinated a piece of chicken boneless chicken in basil pesto (also homemade with hardly any oil). Grilled it in a pan, and voila – a juicy chicken burger was waiting for me. Tossed a quick fresh tomato, lettuce and olive salad with a lime vinaigrette dressing.

I was pretty stuffed after this burger.

Bruschetta with hung curd

ricotta-bruchetta

Made this delightful bruschetta in a jiffy at home. I replaced some of the original ingredients from a version I had at Jamie Oliver’s pizzeria in Mumbai, India.

Used garlic bread for the base, cut into thick slices. I toasted them (without oil/butter) in the oven for a few minutes. Then sprinkled some freshly chopped tomatoes, fresh parsley, salt, pepper, and then instead of ricotta which was in the original, I used hung curd which was really thick and actually resembled a crumbled cheese texture. Topped it with a few drops of balsamic vinegar which I had picked up from Italy.

It was delicious and a much healthier version, and the use of hung curd and balsamic really lifted the taste. Needless to say there were no leftovers.

Nachos. Salsa. Guac.

Nachos with Homemade Guacamole and Salsa

Nachos with Homemade Guacamole and Salsa

I used readymade Nachos as well as readymade Salsa, but made the guacamole and ‘assembled’ the Nachos. Makes a really tasty snack.

For the guacamole, you need
Avocado
Chopped red onions
Chopped green chillies
Chopped cilantro
Chopped tomatoes
Salt
Paprika
Lime juice (of 2 big limes)

Stick everything into a bowl and smash with a fork. I dont use a blender because I like chunky guac, but if you like it smooth – just whizz it.
Add everything including lime juice (maybe for 1 lime to start with)
Check the seasoning, and cover the bowl with clingfilm and keep in the refrigerator.

Now get to the chips.
I added a couple of things
– Kidney beans (soaked for a few hours and boiled)
– Chopped onions again
– Grated Cheese
– you can add chicken if you like

Thats it – make it look pretty, and dig in 🙂

Orange Lettuce Summer Salad

I used iceberg lettuce for this. Grab 2 oranges – one for the juice. The other – peel and remove the flesh from the segments. Chill. To the orange juice, add salt, ground pepper, sugar and mix well. Assemble just before serving, adding the olives and crumbled feta. Top with walnuts.

Tip: Chill the lettuce leaves in ice cold water for 30-40 min before serving, if they are not already – they’ll be nicely perked and crunchy.

Orange Lettuce Salad

Orange Lettuce Salad