Veggie Paneer Jalfrezi

jalfrezi2

Ingredients
1 red onion
3 small tomatoes
1/2 red bell pepper
1/2 green bell pepper
6 inch square paneer
1 tsp olive oil
1/2 tsp cumin seeds
Salt and Pepper to taste
Handful of cilantro leaves
Lime juice to taste

Directions
1. Cut the vegetables and paneer into one inch pieces.
2. Heat a teaspoon of oil and add cumin seeds. Add onions, tomatoes and peppers.
3. Grate a half-inch piece of ginger over the skillet.
4. Stir-fry for about five minutes, until the vegetables begin to soften.
5. Sprinkle the turmeric, salt and garam masala powder to taste. Mix, and then add the paneer cubes.
6. Keep the heat medium, and cook for another couple of minutes.
7. Garnish with cilantro leaves and lime juice.
8. Serve hot with roti or rice.

Millet Veggie Pulao

milletpulaoIngredients
1 tbsp Oil or Ghee
1 Bay Leaf
2-3 Cloves
1/2 tsp Cumin Seeds
1/2 tsp red chilli powder
1 Cup Mixed Millets
1 Onion chopped
1 Carrot diced
1/4 cup Peas
1 tbsp – Ginger-Garlic Paste
Salt to taste
2 Cups Water
Chopped Coriander Leaves for garnishing

Directions

1. Wash and soak millets for 20 mins. Drain, keep aside.
2. Heat oil or ghee in a medium sized pan or pressure cooker. Add cumin seeds, allow to splutter.
3. Add onion, ginger garlic paste and saute until golden brown.
4. Add carrot, peas and any other vegetables you would like, fry for 2 minutes.
5. Add millet, fry for 2-3 minutes.
6. Add water, red chilli powder, salt, and either simmer on medium heat or pressure cook for 1 whistle.
7. Garnish with chopped coriander leaves.
8. Serve with pickle or yogurt.

Cinnamon bread with strawberry pudding

puddingIngredients
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 large egg
1 large egg white
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cups milk
5 slices of bread
1/8 cup semi-sweet chocolate
5 oz frozen strawberries in light syrup, thawed

 

Directions

1. Preheat oven to 375°.
2. Lightly coat a baking dish with cooking spray.
3. Mix sugar and cinnamon in a bowl.
4. Add eggs, egg whites, vanilla extract and salt; mix gently. Stir in milk, mixing lightly.
5. Cube bread slices. Add the bread cubes and chocolate. Let stand 5 minutes.
6. Pour mixture into the baking dish.
7. Bake for 45-50 minutes or until done. Let stand 8-10 minutes.
8. Blend strawberries with their syrup in a blender.
9. Strain the mixture to remove seeds.
10.Serve pudding into dessert bowls or glasses, garnish with strawberry sauce.

Indian style Chocolate Barfi

chocbarf

Ingredients
25g unsalted butter
200ml cream
100g milk powder
200ml condensed milk
½ tsp cardamom powder
60g cocoa powder

Directions

1. Line a flat dish with parchment paper.
2. Mix the milk powder with cream evenly, and keep aside.
3. Heat the butter along with cardamom powder.
4. Add the condensed milk and cocoa powder on low heat, stir constantly so no lumps form.
5. Keep stirring till this mixture leaves the sides of the pan.
6. After the mixture is ready, pour it on a flat dish and even it out into a 6-8 cm deep layer.
7. Cool and set in the refrigerator for 3-4 hrs at the minimum.
8. Cut into your desired shape and serve.

Rice Bowl with Chickpeas and Peppers

Ingredients
Turmeric Rice
1 cup basmati rice
2 cups water
½ tsp turmeric powder
½ tsp salt
1 tsp olive oil
Masala Chickpeas & Peppers
1 can (540ml or 19 oz or 2 cups) chickpeas, rinsed and drained
2 cups chopped bell peppers (variety of colours)
1 cup frozen green chickpeas or peas
½ medium onion, chopped
¾ cloves garlic, minced
2 tbsp grapeseed or olive oil
1 tsp cumin seed
¾ tsp salt
½ tsp garam masala
½ tsp paprika
½ cup coconut milk
Handful roasted cashews
Fresh chopped cilantro

Preparation
Turmeric Rice
1. Rinse well and soak rice for about 15 minutes. Drain.
2. Put drained rice, water, salt, turmeric and oil into a medium pot with lid. Bring to a boil, then reduce heat to simmer. Set timer for 17 minutes, allowing rice to cook undisturbed. Remove lid and fluff rice with a fork.

Masala Chickpeas & Peppers
1. Heat oil in large saucepan on medium high. Add cumin. Roast the cumin for about 1 minute until it becomes a bit toasted and releases its fragrance.
2. Add chopped onion and garlic. Cook for 3-4 minutes before adding the chickpeas, peppers, spices, and coconut milk. Cook for about 6-8 minutes, depending on how you like your peppers.
3. Throw in cashews and a handful of chopped cilantro. Turn off heat.
4. Serve by arranging the turmeric rice, masala veggies, plain yogurt and shredded radish into a bowl, with a wedge of fresh lemon or lime.

 

credits: globalvegetarian.ca