Veggie Hash Browns

 

 Ingredients:

• 2 medium size red potatoes
• 1 small zucchini cut in cubes approx. 1 cup cubes zucchini
• ½ cup mushrooms sliced
• 1 small red bell pepper cubed approx. 1 cup cubes bell pepper
• 2-1/2 tablespoons of oil
• 1-1/2 teaspoon of salt adjust to taste
• 1/8 teaspoon black pepper
• 1 tablespoon ginger juice
• ¼ cup chopped cilantro (hara dhania)
• 1 minced green chili
• Approx. 2 tablespoons lemon juice
• ¼ cup cheddar cheese shredded
• 1 medium size tomato sliced for garnishing

Method

1. Boil the potatoes peel and shred, Potatoes should be not over boiled they should be firm. After shredding potatoes should be approx. 1-1/2 cup. Set aside.
2. Heat the saucepan (about 8” diameter) over medium heat, grease the pan generously and spread the shredded potatoes evenly. Let it cook for 3-4 minutes.
3. Drizzle about 1 tablespoon of oil over potatoes and flip them using spatula, potatoes will be light golden brown.
4. Let the other side cook for 3-4 minutes if needed cook longer because potatoes should be golden brown both sides.
5. While the potatoes are cooking heat the other saucepan over medium heat put the 1 tablespoon of oil and adds all the vegetables.
6. Stir-fry the veggie for few minutes; veggies should be crisp and tender. Turn off the heat add ½ teaspoon of salt or adjust to your taste and black pepper. Mix it.

Serving the Veggie Hash Browns

1. Transfer the potatoes on the serving plate sprinkle salt to taste, 1 teaspoon of ginger juice garnish with half the cilantro, green chili and drizzle some lemon juice.
2. Top the potatoes with stir-fry veggies, and garnish the veggies drizzling ginger juice, cilantro, green chili and lemon juice.
3. Last top it with cheese and put the plate in microwave for a minute to melt the cheese. Cheese is optional.
4. Serve hot.

Suggestion

• Veggie Hash Brown makes a good one dish meal serve with soup and slice bread.
• Vegie Hash Browns makes a great dish for Vegan, without Cheese

Vegetable Biryani recipe

 

Ingredients:

For Rice:

• 1 cup long-grain rice, preferably Basmati
• 2 cups water
• 1/4 teaspoon salt
• 1 tablespoon oil
• 2 pinch saffron
• 2 tablespoons milk

For Vegetable gravy:

• 2 tablespoons oil
• 1/4 teaspoon asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 4 medium chopped tomatoes
• 1 green chili finely chopped
• 1 tablespoon fine shredded ginger
• 1 cup yogurt
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric
• 1/2 cup cubed paneer
• 2 cup sliced cauliflower
• 1/2 cup sliced carrots
• 1/2 cup chopped green beans
• 1/2 cup chopped green bell pepper
• 2 tablespoon cashew nuts broken into pieces
• 1 teaspoon salt adjust to taste
• 2 tablespoon chopped mint leaves

For Garnish:

• 1 teaspoon garam masala
• 4 tablespoons melted butter
• 2 tablespoons sliced almonds

Method:
Rice:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
4. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
5. For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.

Vegetable And Gravy:

1. Blend tomatoes to make a puree.
2. In a bowl add yogurt, ginger, green chili, salt, turmeric, chili powder – mix it well.
3. Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
6. Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

Prepare The Biryani:

1. Preheat the oven to 350 degree Fahrenheit.
2. Take baking glass dish 9″ x 9″ or about the same size round bowl.
3. Put half of the cooked vegetables into the baking dish.
4. Spread half of the cook rice over vegetables. Over the rice, sprinkle with mint and garam masala.
5. Pour the remaining vegetables evenly over the rice.
6. Spread remaining rice evenly over vegetables.
7. Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
8. Cover the pan and bake for about 30 minutes.

Tips:

• Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.

Serving Suggestion:

• Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.

Variations:

• Vegetables can be added and subtracted to your choice.
• Saffron and mint are key ingredients for biryani.

Yellow Fried Rice recipe

 

Ingredients:

• 1 cup basmati rice
• 1/2 cup green peas
• 2 cups water
• 3 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 teaspoon mustard seed (rai)
• 4 whole red chilies (sabut lal mirch)
• 2 bay leaves (tajpat)
• About 1inch piece of cinnamon stick (dal chini)
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper

Method

1. Wash rice gently and soak it for at least 15 minutes prior to cooking.
2. After cooking rice expands to about three times in volume, so be sure to use the proper size pan.
3. Drain the rice and put into the saucepan. Add the water, green peas, 1 teaspoon of oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
4. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
5. Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida, cumin seeds, and mustard seeds.
6. After the seeds crack, add red chilies, bay leaves, and cinnamon stick and stir-fry for few seconds.
7. Add rice, turmeric, and cayenne pepper to the spices in frying pan. Mix it gently.
8. Stir-fry for about 5 to 6 minutes.
9. Serve hot with soup, dal or yogurt.

Kadhai Paneer recipe

 

Ingredients:

• 1/2 pound paneer
• 1 medium red bell pepper (shimla mirch, capsicum)
• 1 medium green bell pepper (shimla mirch, capsicum)
• 3 tablespoons oil
• 3 medium tomatoes
• About 1/4 inch piece of ginger
• 1 green chili
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 and 1/2 tablespoons coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)
• 3/4 teaspoon salt, adjust to taste

Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the tomatoes, ginger, and green chili to make a puree.
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafetida and cumin seeds.
7. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
8. Cook for about 4 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add about 2 spoons of water, and the salt.
11. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

Grilled Tofu Sandwich recipe

 

Ingredients:

• French rolls or sandwich rolls
• 4-¼ inch thick firm tofu slices (tofu usually comes in 16oz blocks soaked in water and each of these will make approx. 12 slices)
• 1 zucchini
• slices of tomatoes
• Few pieces of romaine lettuce
• 2 tablespoons olive oil
• ¼ cup Hari Cilantro Chutney
• 2 teaspoons sugar
• About 1/8 teaspoon salt

Method

1. Prepare sandwich ingredients: Slice tofu into ¼” thickness and pat dry. Wash and remove ends of zucchini, then cut lengthwise into approx. ⅛” thick slices. Wash and slice tomatoes. Set aside.
2. Mix Hari Cilantro Chutney and sugar, set aside.
3. Generously grease a flat skillet and bring to medium heat. Add tofu and zucchini slices and lightly sprinkle with salt. Grill on both sides until they are light-brown in color. Remove from skillet and wipe skillet clean.
4. Slice rolls lengthwise through the center and lightly spread with olive oil on the inside portion. Place on medium-heat skillet to toast. Turn off the heat.
5. Assemble the sandwich over the skillet: Turn over the roll and lightly spread Hari Cilantro Chutney on the bottom half of the roll. Layer with lettuce followed by tofu slices. Spread tofu with more chutney. Layer with zucchini followed by tomatoes. Cover with the top half of the roll.

Variation
Yellow Squash, eggplant, or mushrooms also taste great in this sandwich.

Chole Palak recipe

 

Ingredients

• 1 15oz can of chickpea (chole, garbanzo)
• 3 cups finely chopped spinach (palak)
• 2 medium tomatoes chopped
• 1/2″piece ginger (adrak)
• 1 green chili
• 3 tablespoon oil
• 1/4 teaspoon asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red pepper adjust to taste
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala

Method

1. Drain the chickpeas and rinse well.
2. Blend the tomatoes, green chilies, and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
4. Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
5. Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on
   low heat for seven to eight minutes. Add the garam masala.

Serving suggestions

1. Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
2. Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet

Carrot and Moong Dal Salad recipe

 

 Ingredients:

• 1/4 cup split moong dal (washed)
• 2 cup shredded carrots (gajar)
• 2 teaspoons Oil
• 1/2 teaspoon cumin seeds (jeera)
• ¼ cup shredded coconut (gola) I am using shredded frozen coconut
• 2 tablespoon cilantro chopped (hara dhania)
• 2 tablespoons lemon juice
• 1 tablespoon ginger finely shredded
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar

 Method

1. Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.
2. In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.
3. In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.
4. Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry.
5. Turns off the heat and remove the pan, let it cool for few minutes.
6. Add carrots, cilantro and coconut mix it well.
7. Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.

Black Eyed Beans recipe

 

Ingredients:

• 1 cup black eye beans (lobia,chawalie)
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• Pinch of asafetida
• 1 tablespoon coriander powder (dhania)
• 1 tablespoon shredded ginger (adrak)
• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric (haldi)
• ½ teaspoon mango powder (amchoor)
• ¼ teaspoon garam masala
• 1 teaspoon salt
• 3 cups water
• 1 chopped tomato

For Garnish

• 2 red green chili
• 2 wedges of lemon

Method

1. Wash and soak beans for one hour or more.
2. In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.
3. Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.
5. Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.
6. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.
7. Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. That will give tomatoes chance to get semi cooked with steam.
8. Black Eyed Beans are ready to serve you can garnish this with wedge of lemon.

Tips
Making a paste with the spices will prevent the spices from burning.

Aloo Baingan recipe

 

Ingredients:

• 1 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes
• 2 medium russet potatoes (aloo), peeled and cut into 1/2″ cubes
• 4 medium tomatoes (tamatar) cut into 1/2″ cubes
• 2 tablespoons chopped cilantro (hara dhania)
• 1 tablespoon oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed
• 1 chopped green chili adjust to taste
• 1 teaspoon ginger paste (adrek)
• 1 tablespoon coriander powder (dhania powder)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon paprika (dagi mirch)
• 1 teaspoon salt, adjust to taste
• 2 tablespoons water

Also needed
Oil to fry
Method

1. Heat the oil in a frying pan over medium high heat.
2. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
3. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
4. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
5. In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
6. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
7. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
8. Add chopped tomatoes stir-fry for a minute.
9. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
10. Subji should be not very dry if needed add three to four spoons of water.
11. Turn off the heat and add chopped cilantro mix it well.
12. Left over makes great sandwiches

Corn Bruschetta recipe

 

Ingredient

• 2 1/2 cups corn kernels
• 2 cups milk
• 1 tablespoon all purpose flour (maida or plain flour)
• 1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
• 1 tablespoon oil
• 1/2  teaspoon cumin seeds (jeera)
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 2 tablespoons shredded parmesan cheese or Italian mix cheese

For Garnish

• 1 seeded and minced green chili
• Some fresh cilantro leaves
• Bread of your choice (I like French or sourdough bread)

Method

1. In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
2. Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
3. Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
5. Stir and reduce the heat to medium. This should take 2 to 3 minutes.
6. Next stir the cheese and close the heat.
7. Corn should be in the consistency of a spread not very dry.
8. Serve over toasted bread and garnish with minced green chili and cilantro.

Serving Suggestion
Serve the creamed corn as a side dish.

Bread Potato Rolls Recipe

 

Ingredients:

• 4 bread slices, (bread should be firm)
• 2 medium size potatoes boiled peeled and mashed (this will make about 1-1/4 cup mashed potatoe)
• 1/4 cup green peas, boiled
• 1 teaspoon oil
• 1/4 teaspoon cumin seeds (jeera)
• 1/2 teaspoon salt
• 1/8 teaspoon red chili powder
• 1/2 teaspoon mango powder (amchoor)
• 1 tablespoon Cilantro (hara dhania), finely chopped
• 1 green chili (hari mirch) minced; adjust to taste
• 1 teaspoon ginger (adrak),finely chopped
• Oil to fry

Method

1. Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add green peas, green chili, and ginger, and stir for a few seconds.
2. Add the potatoes and all the spices (chili powder, mango powder, salt, cilantro) and stir-fry for a minute. Turn off the heat.
3. Taste the mixture; it should be a little spicier than you like, as it will taste milder inside the bread. Set aside
4. Trim the edges of the bread slices and cut them into two pieces. Set aside.
5. Roll 1½ tablespoons of the mixture at a time into an oval shape. Make twelve rolls. (The size of the potato rolls will depend on the size of the bread).
6. Fill a small bowl with water to wet the bread. Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread
   moist.
7. Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls. Before frying, let them sit for about five minutes. (This
   will evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).
8. Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
9. Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.
10. Serve them hot with hari cilantro chutney and tamarind sweet and sour chutney.

Vegetable Cutlets Recipe

 

Ingredients:

• 2 medium potatoes
• 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
• 2 tablespoons chopped cilantro (green coriander)
• 2 finely chopped green chilies (adjust to your taste)
• 1 teaspoon chopped ginger
• 1 teaspoon salt (adjust to your taste)
• 1 teaspoon mango powder
• 3 tablespoon All Purpose flour (plain flour or maida)
• 1 cup breadcrumbs
• Oil to fry

Method

1. Boiled the potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down.
3. Peel the skin off and mash the potatoes.
4. Steam the chopped mixed vegetables.
5. Make sure to squeeze the vegetables to take the excess water out and Pat dry.
6. Mix all the ingredients togather; adjust salt and pepper to your taste.
7. Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
8. With oiled hands, divide the mixture into 10 equal parts.
9. Shape into flat round patties about 1/2 inch thick.
10. Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
11. Heat the oil on medium high heat in a frying pan.
12. Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
13. Fry a few cutlets at a time until they are golden-brown on both sides.
14. Repeat this until all the cutlets are done. Serve hot.

Tips:

1. If the oil is not hot enough, the patties will break.
2. If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
3. You can always change the shape of the cutlets to your desired shape.

Serving suggestions:

1. Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
2. Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.

Chola Tikki recipe

 

Ingredients:

• 1 cup of boiled chickpeas (kable chana)
• 3 medium potatoes
• 1 tablespoon shredded ginger
• 1 tablespoon chopped cilantro (hara dhania)
• 2 chopped green chili seeded, adjust to taste
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice
• Oil to shallow fry

For Garnish:

• 1/4 cup plain creamy yogurt
• 2 tablespoons hari chutney (cilantro chutney)
• 2 tablespoons tamarind chutney

Method:

1. Boil potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.
3. After potatoes are cool, peel the skin off and mash the potatoes.
4. Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas.
5. Mash the chickpeas coarsely.
6. Mix all the ingredients together; adjust salt and pepper to your taste.
7. With oiled hands, divide the mixture into 8 to 10 equal portions.
8. Make them into the shape of patties keeping them about a half inch thick.
9. Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
10. Place the Tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
11. You may have to adjust the heat while cooking as needed.

Serving suggestions:

1. Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
2. Tikki can also be served with tomato ketchup.

Tips

1. Substitute the boiled chickpeas with can chickpeas.
2. Also if mixture is too moist Tikki will break.
3. Tikki can be made before and refrigerated for two to three days. Before serving, heat the Tikki over the skiltet or in the oven at 350 degrees for about 15 minutes or until they are hot.

Baking in oven

Heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.

 

Pasta Arrabiata

 

INGREDIANTS

• 10 to 12 ounces pasta, any variety (preferably
  whole grain, or your favorite gluten-free pasta)
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 to 3 cloves garlic, minced
• 1 medium red bell pepper, finely diced
• 4 to 6 pepperoncini, stemmed, seeded, and finely chopped, or more to taste
• 28-ounce can crushed or pureed tomatoes
• 4 medium ripe tomatoes, diced
• 1/4 cup dry red wine
• 1/2 teaspoon dried hot red pepper flakes, plus more to taste at end
• 1/2 teaspoon dried oregano
• 1/2 cup finely chopped fresh parsley
• 1/4 cup thinly sliced basil leaves
• Salt and freshly ground pepper to taste

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, heat the oil in a large saucepan. Add the onion and garlic and sauté over medium-low heat until the onion is translucent. Add the bell pepper and continue to sauté just until it has lost its raw quality and the onion is  golden.

Add the pepperoncini, crushed tomatoes, fresh tomatoes, wine, red pepper flakes, and oregano to the saucepan, stir together, and bring to a simmer. Cover and simmer gently over medium-low heat for 15 minutes.

Combine the cooked pasta and sauce in a large serving bow. Toss with the parsley and basil. Season with salt and pepper, then add a bit more hot red pepper flakes if desired. Serve at once

 

PANEER TIKKA RECIPE

 

Ingredients:

Paneer	200 gms
Sour cream or hung curd	2 – 3 tblsp
Red chilli powder	1/2 tsp
Turmeric powder	1/8 tsp
Chat masala	1/2 tsp
Crushed black pepper	1/2 – 1 tsp
Tandoori masala powder(optional)	1/2 – 1 tsp
Lemon juice	from 1/2 of a lemon
Ajwain/omam	1 tsp
Salt and oil	As needed

Capsicum(I used all the 3 colours),cubed	3/4 cup
Onion ,cubed	1 no.
Tomato (optional)	1 no.(deseed,cube)
Skewers	as needed

Method:

1. Thaw the paneer and cut them into bite size pieces. Don’t cut the cubes too big as the marination won’t get infused inside the paneer.
2.   

3. Mix the sour cream,all the powders ,lemon juice,salt ,ajwain and a tblsp of oil to marinate the paneer pieces.

4. Marinate the paneer pieces,make sure you coat each and every piece,keep refrigerated atleast for 2 hours.

5. When you are ready to make,grease the skewers and a grill/pan. Pre heat the oven to 250^o C. (my oven has only 230^o C as maximum,so you can bake at 230^o C too,the outcome was gud)
6. Arrange the paneer,capsicum and tomato in the skewers as shown in the picture. Brush them generously with oil.Update: Soak the wooden skewers in water for atleast one hour before baking,which prevents burning of the skewers..Thanks friends for the suggestions :)

7. Bake them for 13-15 minutes or until the edges of paneer starts browning.

8. After done,again brush them with oil and serve hot with green chutney and sprinkle some chaat masala and lemon juice over the paneer tikka and enjoy!