3 whole red bell peppers
1 onion (finely diced)
2 garlic cloves (minced)
Fresh herbs for garnish (finely minced)
Cheese for garnish (shaved or grated)
2C. Any pasta
Roast red peppers, peel the charred skins from the peppers, then run your knife along the inside to scrape out the seeds and puree.
Cook the pasta in boiling water untill al dente.
In a skillet, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add salt and pepper according to taste.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped herbs & cheese.
250 Grams Cottage cheese (Paneer)
For Makhani Gravy:
06 Tomatoes (pureed)
4 Green cardamoms
1T. Ginger paste
1T. Garlic paste
1T. Red chili powder (deggi mirch)
¼ T. Dried fenugreek leaves (kasuri methi),roasted and crushed
3 ½ T. Fresh cream
Few strands of Mace
Heat two tablespoons of butter in a deep non stick pan on low heat. Add the green cardamoms and mace and cook till fragrant.
Add the ginger paste and garlic paste and sauté for a minute
Add the pureed tomatoes, salt, red chili powder and cook, stirring occasionally, for fifteen to twenty minutes.
Add the kasuri methi, remaining butter, honey & cream to the gravy and mix well.
Once the gravy is done add the cubed cottage cheese and cook for another 5 minutes.
Serve hot with roti or rice.
8 – 10 Carrots (grated)
3T. Ghee (clarified butter)
¼ T. Green cardamom powder
¾ C. Sugar
5 – 6 Almonds (sliced)
5 – 6 Cashew nuts
10 – 15 Raisins
1C. Khoya (grated)
10 – 15 Pistachios chopped
Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté till aromatic.
Add milk, green cardamom powder and cook on medium heat for ten to twelve minutes or until the milk evaporates and the carrots are cooked.
Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously.
Garnish with chopped cashew nuts, sliced almonds and raisins. Serve hot or at room temperature.
Note: To make khoya boil 5 cups of milk until only 1/5th is left.
2C. Rigatoni or any small pasta
4C. Broccoli florets
2C. Broccoli stems (peeled & chopped)
02 Garlic cloves
3T. Olive Oil
1T. Lemon zest
1C. Parmesan cheese (grated)
Start cooking pasta; 3 minutes before it’s done, add broccoli florets.
Once cooked, drain & reserve ½ cup pasta water.
In a food processor, finely chop broccoli stems and garlic.
Heat olive oil in a pan over medium heat and add chopped stems and lemon zest; cook for 3 – 4 minutes. Now add 1 more cup of water and cook for 5 more minutes.
Mix in cheese, pasta, florets and reserved pasta water.
Cook till it gets a saucy consistency.
2C. Chicken (minced)
2 Eggs (beaten)
¾ C. Refined flour
½ T. Garlic paste
½ T. Ginger paste
½ T. MSG or Ajinomoto (optional)
1T. Garlic (chopped)
½ C. Onions (chopped)
1 Capsicum (chopped)
Oil for deep frying
3T. Corn flour
½ C. Water
2T. Soya sauce
½ C. Tomato puree
Mix together the chicken, egg, flour, garlic and ginger paste, ajinomoto and enough water so as to have a thick batter. Leave this for 5-10 minutes.
Heat the oil, drop small lumps of batter in it and fry to golden brown. Drain on absorbent paper till required.
For the sauce mix all the sauce ingredients together and leave aside.
Stir-fry the garlic, onion and capsicum in it over high heat for few minutes.
Add the sauce mixture, and simmer till the sauce thickens slightly.
Add the fried balls, turn around a few times and serve hot with rice or noodles.
Tip: a Chinese sauce mix can also be bought from a grocery store to save time.
1C. Boneless chicken (cut into thin strips)
1C. Rice soaked
2 Spring onions(chopped)
3-4 Garlic cloves (chopped)
2 Eggs (whisked)
1T. Soy sauce
¼ T. MSG or ajinomoto (optional)
½ T. White pepper powder
Cook rice in three cups of water until just cooked. Drain & leave aside.
Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for few more minutes.
Add eggs and cook for half a minute. Add rice and cook for a minute, stirring and tossing continuously.
Add soy sauce, MSG, salt, white pepper powder and mix thoroughly.
Add vinegar, mix well and serve hot.