STIR-FRY PEPPERS AND PANEER

Nothing can cure your evening hunger better than this quick and easy batch of stir-fry peppers and paneer.

Whenever I don't feel like cooking or spending an hour in a kitchen I always make a small snack for myself. Last weekend, I made a batch of stir fry peppers and paneer. It's a 15 minutes recipe. I was so surprised when I tried this easy, quick vegetarian snack. It turned out really delicious. It's my perfect go-to recipe. It can be served as a starter or a nice main course dish if you have a big enough bowl. It's colorful and loaded with fresh tastes. It's an incredibly appetizing and a delicious side dish that goes well with steamed rice, vegetable platter or any of your favorite dish.

This snack is quick and easy to make and sure to wake up your sleepy taste buds. You can also make this recipe on a lazy weekend or for thanksgiving. It's a great party appetizer to serve your guests. The paneer in the recipe provides with a lot of protein and calcium and the crunchy bright colored bell pepper provides with a lot of vitamins, folate and antioxidants.

It's an Indo - Chinese dish, inspired with Asian sauces using Indian ingredients. It's quite an easy dish to make. You just need 3 veggies and few ingredients to make this delicious starter. If you don't have the Indian spices available near you, add salt and pepper and it'll taste exactly the same. I added the green bell pepper in this dish. Feel free to use your favorite bell pepper. You can add any of your favorite veggies in the snack, so just be creative and surprise yourself!!

Do try these lightly fried onions, pepper and paneer cubes mixed with Indian spices. Drizzle some red tomato sauce, vinegar and/or lime juice and you'll love it! I totally adore the combination of peppers and paneer. They add crunch, color and sweet flavor to the meal. I'm sure you'll love it too!!

STIR-FRY PEPPERS AND PANEER

Serves : 3-4 People

Preparation time : 5 minutes

Cooking time : 15 minutes

Author: The Food Root

INGREDIENTS 

250 grams - Indian cottage cheese (paneer), cut them into 1/2 inch cubes

2 medium size - Bell peppers or capsicum, cut them into  1 inch square pieces

2 medium size - Onions, sliced

2 tablespoon - Olive oil

1/2 inch - ginger, peeled (grated)

5-6 - garlic cloves, finely chopped

2 green chillies, chopped

1 teaspoon - Salt or as per taste

1/4 teaspoon - Turmeric powder

1/2 teaspoon - Red chili powder

3/4 teaspoon - Coriander powder

1 tablespoon - Vinegar

1 tablespoon - Red tomato sauce

1 tablespoon - Lime juice (optional)

chopped coriander leaves

METHOD

1. Heat olive oil or butter in a non-stick skillet. Add grated ginger followed by chopped garlic cloves over medium to high heat. Cook for 40-50 seconds.

2. Add a sliced onion and sauté it for 3-4 minutes.

3. Add all the spices - salt, turmeric powder, red chili powder and coriander powder. Mix it well.

4. Next, add capsicum and chopped green chillis and toss it. Stir occasionally for 3-4 minutes on high/medium flame.

5. Add Paneer cubes and reduce the heat of the skillet. Toss it for 2-3 minutes. 

6. Drizzle some red tomato sauce, vinegar and/or lime juice. Stir fry to combine!

7. Garnish them with chopped coriander leaves and transfer immediately to a serving bowl. Serve it hot!

NOTES

1. If you don't have the Indian spices available near you, add salt and pepper and it'll taste exactly the same.

2. Feel free to use your favorite bell pepper in the dish.

Paneer Tikka | Grilled Paneer and Vegetable Skewers

Tender paneer cubes and vegetables marinated in yogurt and spices, skewered and grilled to perfection!

Paneer tikka is a perfect starter for the barbecue or theme parties. They are easy to prepare, look gorgeous and adds a great variety to the vegetarian menu.

I'm addicted to paneer tikka and I can't go more than a few weeks without it. It is that one starter that I mostly order without even having a look at the menu, but it's actually really easy to make them at home.

My Mom recently surprised us with this exotic starter. It tasted super good, exactly like the restaurant one. I just couldn't resist taking a picture of this for my blog and post it for you guys! Mostly in the restaurants they cook paneer tikka in a tandoor but at home you can make them at a grill pan or in an oven.

You can use any vegetable that goes well with paneer but I'd recommend you to go with onion, peppers and tomatoes as they adds a very vibrant color to the starter and also adds a mild sweetness too.

Marination for paneer tikka is prepared with oil, spices and yogurt but it's always good to add roasted gram flour, ginger-garlic paste and lime juice for an added flavor. This marinade will give a great flavor and keep your paneer juicy. You can also substitute these spices with tandoor masala - a spice blend which creates a smokey tandoori flavor.

Marinate the paneer and veggies in the spice paste blend, toss, and set aside, for atleast an hour in a refrigerator. Meanwhile, soak the wooden skewers in water so that they don't burn while cooking. If using metal skewers, no need to soak. Next, thread the paneer and veggies and roast them into a grill pan, tandoor or oven. And, your delicious starter is ready. It's so good, that the smoky-juicy-charred flavors will just you keep going back for another bite.

I hope you give this one a try - it is worth the effort and sure to impress.

PANEER TIKKA

Serve: 3-4 People
Preparation time: 10 minutes
Marination time: 1 hour
Cooking time: 20 minutes
Author: The Food Root

Ingredients

2 cups Paneer (cottage cheese) cubes, cut into 1 inch cubes
1 medium size Onion, cut into 1 inch cubes
1 medium size Pepper or Capsicum, cut into 1 inch cubes
1 large size Tomato, cut into 1 inch cubes

Marinade

1/2 cup thick Yogurt
3 tbsp Gram flour, roasted
1 tbsp Oil
1 inch Ginger, grated
4 cloves Garlic, finely chopped
1/2 tbsp Red chilli powder
1/2 tbsp Jeera powder
1/2 tbsp Mango powder
1/2 tbsp Turmeric powder
1/2 tbsp Cumin powder
1/2 tbsp Coriander powder
1/4 tbsp Garam masala
1/2 tbsp Chaat masala
1/2 tbsp Salt or as per required
2 tbsp Lime juice
Fresh Coriander leaves, finely chopped

Garnishing

1/2 tbsp Chaat masala
Lime wedges
Coriander leaves, finely chopped (optional)

Method

1. Start cutting with paneer, pepper, tomato and onion into 1 inch square cubes.

2. In a bowl, add yogurt, gram flour, oil, ginger, garlic, red chilli powder, jeera powder, mango powder, turmeric powder, cumin powder, coriander powder, garam masala, chaat masala, lime juice and salt as per required and mix it well.

3. Add pepper, tomato, onion and paneer in the marinade, then toss with a spoon until they are coated with the yogurt and spices. Next, cover the bowl and set aside, for at least an hour in a refrigerator.

4. Thread the paneer cubes, alternating with onions, peppers and tomatoes on the pre-soaked wooden skewers.

5. Drizzle 1 tbsp of oil or butter on a grill pan and place the paneer skewers and let them cook for 3-4 minutes until it turns crisp and golden brown. Next, brush them with cooking oil and flip them and let it cook for 2-3 minutes till its turn crisp and golden brown.

6. Alternately you can grill them in an oven instead of roasting them in a grill pan. Preheat the oven to 180 degrees C. Line baking tray with parchment paper or aluminium foil and coat it with cooking spray. Arrange the skewers, keeping enough space in between them and brush them with some oil.

7. Bake them for about 15-18 minutes or till you see the edges slightly browning. Rotate them halfway through the baking process. Keep a close watch after 10 minutes of grilling.

8. Remove these delicious paneer tikka on a plate and sprinkle some chaat masala. Serve them piping hot with mint chutney, lime wedges and enjoy!

Notes

1. Use homemade paneer or store bought paneer, both will work fine.

2. Add your favorite vegetables along with paneer and grill them.

3. Use 3 tbsp of flour in the marinade so that paneer doesn’t stick to the grill pan.

4. Roast the gram flour for 2-3 minutes before adding them into the marination.

5. Set aside to marinade for atleast 30 minutes or upto 8 hours in the refrigerator.

6. Soak the wooden skewers in water for atleast half an hour, else they’ll burn while cooking.

7. Customize and adjust spice levels to suit your taste.

Paneer Nugget Casserole

Paneer Nugget Casserole that we made for lunch today, turned out so yum that i wanted to share the recipe with you all, right away!

This is a healthy, quick and easy side dish that combines the meaty texture of soya nuggets and paneer (Indian cottage cheese), studded with capsicum, tomatoes and peas, and, flavored with a medley of aromatic herbs and spices. You can enhance the flavor of this dish by adding some lime juice and coriander or mint. It tastes phenomenally well with freshly made lacha paratha and fried rice.

Soya are a great source of high quality protein, and are rich in vitamins and minerals. It's a nutrient rich plant protein that has all the essential amino acids, and make an excellent substitute for the meat-based products. You can buy the packet of soya nuggets in an Asian market, and, if you don't have an Asian market near you, you can easily find them online. Soya nuggets can be added in variety of dishes like biryani, pulao, manchurain, soya chunks curry and other stir fry dishes. They are soaked in hot salted water, until, they are soft and fluffy. Once soaked, drain and squeeze out all the excess water from them and they are ready to cook. Soaked soya nuggets should be kept in the refrigerator and used within 3 days.

Paneer, is the star ingredient of this dish. It gives a very mild and a rich creamy texture to this dish. You can either buy paneer from the market or make your own. It should be kept in the refrigerator and used within 2-3 days. I always pan-fry the paneer, so that, it retains it's shape as it cooks, soaks up the flavor, and, doesn't melts.

Paneer Nugget Casserole is an open-end recipe and it's variation are endless. You can always toss in few extra veggies and add brightness to your recipe. I always try to make it differently, depending on what is available at my home. Just keep the texture fairly chunky rather than finely chopping as it contrast well with Paneer and Soya Nuggets. You can control your spice level, mix in your favorite veggies and make it according to your taste preferences and requirements. So just follow your tastebuds and enjoy!

PANEER NUGGET CASSEROLE

Serves: 3 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Author: The Food Root

Ingredients

1 cup soya nutri nuggets
100 gms paneer (Indian cottage cheese), cut them into 1/2 inch cubes
1 large bell pepper, sliced and deseeded, cut them into 1 inch square pieces
1/4 cup peas, fresh or frozen
2 medium-size tomatoes, finely chopped
4 small green tomatoes, should be firm, and feel heavy in your hand, cut them into half (optional)
1/2 inch inch ginger, peeled, grated
4 garlic cloves, finely chopped
2 green chillies, finely chopped
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp chilli powder
1/4 tsp garam masala
1 tsp salt or as per taste
1 tbsp lime juice (optional)
2 tbsp olive oil
chopped coriander leaves, garnishing

Method

1. Soak the soya nuggets in hot salted water for 10 minutes. Once they are soaked, wash few times, drain and squeeze out all the excess water from them and keep aside.

2. Heat oil in a pan, gently add paneer, a pinch of salt and pan-fry them for about 3 minutes. Flip them over and let the other side also fry and keep aside.

3. Next, roast capsicum for 2 minutes. Keep stirring to avoid burning. After 2 minutes of roasting, transfer it to a bowl.

4. Now, heat oil in the same pan, and, add grated ginger, followed by chopped garlic cloves. Give it a stir and cook for 1 minute.

5. Add the chopped tomatoes over medium heat. Cover and simmer over medium-low heat for 3-4 minutes or until the tomatoes are soft and well cooked.

6. Add the green tomatoes, sprinkle the salt, turmeric and coriander powder. Stir and cook for 3 minutes. Then, add peas followed by cumin and chilli powder. Stir and cook for 2 minutes.

7. Add the soya nuggets and the roasted capsicum. Cook for about 2 minutes or until the nuggets and capsicum are softened.

8. Add the roasted paneer cubes into the pan. Mix it together to coat the spice on paneer cubes. Cook for 2 minutes.

9. After 2 minutes, check for salt and add any, if required. Now, add some garam masala at the end and continue to cook for another 2 minutes.

10. Squeeze some lime juice and sprinkle chopped coriander leaves, give it a mix and serve hot.

Notes

1. You can add your favorite veggies or whatever is available at home. The idea is to make the dish more colorful and delicious.

2. Remember to pan-fry the paneer, so that, it retains it shape as it cooks, soaks up the flavor and doesn't melts.

3. Just keep the texture fairly chunky rather than finely chopping as it contrast well with Paneer and Soya Nuggets.

PANEER BHURJI - SCRAMBLED COTTAGE CHEESE

A quick and simple paneer bhurji to mop with hot phulkas or any bread of your choice!

Paneer bhurji, a simple North Indian breakfast where cottage cheese is scrambled and sautéed with ginger, garlic, onions, tomatoes and spices. It makes a delicious light breakfast when served with hot phulkas, and are great protein rich fillings, for sandwiches, rolls and wraps. This dish is often served in the Dhabas (roadside eateries) with tandoori rotis and naans. For vegan version, you can substitute cottage cheese with tofu. 

You can make cottage cheese at your home or buy it fresh from the market. It's a super delicious side dish and wrap filling recipe! It's neither too spicy, nor too bland. It packs in protein, fibre and healthy fats. It's a simple recipe that gets ready in less than 15 minutes. I got 3 servings out of this recipe. It's a great side dish to make when you're out of fresh vegetables but need something healthy and delicious to eat.

This recipe doesn't call for dozen of spices, it can be made by adding few simple spices. I haven't done much. Just the tempering of ginger, garlic, onions, tomatoes, few spices, and, combining the mixture with scrambled cottage cheese and it's done! Enjoy the dish with hot phulkas or any bread of your choice, or roll the filling into a wrap or make sandwiches.

Give it a try and let me know if you like it! Sorry, I've been MIA for last couple of days. I wasn't well the whole of last week but am better now. Stop by again, as next few weeks are shaping up to be good with few posts on a pipeline!! 
Happy Wednesday Y'all!!! 

PANEER BHURJI - SCRAMBLED COTTAGE CHEESE

Serves: 3 People
Preparation time: 5 minutes
Cooking time: 12-15 minutes
Author: The Food Root

INGREDIENTS

200 grams - Cottage cheese (paneer)

2 medium size - Onions, chopped
1 medium size tomato, chopped

2 tablespoon - Olive oil or clarified butter

1/2 inch - ginger, peeled (grated)

4-5 - garlic cloves, finely chopped

2 green chillis, chopped

1/4 teaspoon - Turmeric powder

1/2 teaspoon - Red chili powder

3/4 teaspoon - Coriander powder
1 teaspoon - Salt or as per taste

chopped coriander leaves

METHOD

1. Heat olive oil or clarified butter in a non-stick skillet. 

2. Add grated ginger and chopped garlic, stir it, until they are crisp and brown, for about 40-50 seconds on medium flame.

3. Add chopped onions, sauté it, until lightly softened, for about 3-4 minutes on medium flame.

4. Add chopped tomato and stir for 2-3 minutes on medium flame.

5. Next, add chopped green chillis and spices - turmeric powder, red chili powder, coriander powder and salt. Mix it well.

6. Scramble the cottage cheese and add it in the mixture. Stir well to combine. Cover the pan for 2-3 minutes.

7. Remove the pan, and garnish it with chopped coriander leaves. Turn off the stove and transfer the paneer bhurji immediately to a serving bowl.

8. Serve it hot with tandoori roti or any bread of your choice!

NOTES

1. It's a super delicious side dish and wrap filling recipe for sandwiches, wraps, rolls and even paranthas!

2. For vegan version, you can substitute cottage cheese with tofu.

3. You can also add peas and capsicum in the dish but it's totally optional.