Chilli Paneer - Sapna's style

My take on chilli paneer (cheese) is a little different. I don't like all the water that is given out during the cooking of the peppers.  It just makes everything too wet for me. I tried this new recipe to give a new twist: there is no water in the end; the peppers retain their shape AND....I added a new flavor!!

I enjoy this as a snack or with rice...tasty in both cases! And best of all - it is so colorful!

Ingredients

1. 6 medium bell peppers - all colors (I am showing only the red ones in the pictures below - but I have made this using red, yellow and green bell peppers - see picture above). 6 medium peppers makes for about 4-5 servings.
2. 2 medium onions - the red ones give a great color to your dish. (I am showing yellow in this one).
3. Paneer - as much as you like; one cup cubes is what I used. (I buy the pre-made paneer/cheese from the Indian store).
4. 2 tbsp Tandoor masala.
5. 1 tbsp ginger paste.
6. 1 tbsp garlic paste.
7. 1 tbsp chilli paste or 3-4 green chilli peppers (optional).
8. Salt and pepper to taste.
9. 2-3 tbsp olive oil.

Process

1. Wash and cut the peppers in large 2 inch pieces.
2. Cut the onions into large 2 inch pieces.
3. Cut the paneer into small 1 inch cubes.
4. Place all the above in a large bowl; add the oil and Tandoor masala. Mix and let sit for 10 mins or so.  
5. Broil the entire mixture on high for 10-15 mins or until peppers are tender. You may need to stir the mixture under the broil so it does not burn.
6. After its all done - take it out from the broil. (Enjoy the smell!!)
7. In a large pan, add a little oil and fry the garlic paste, ginger paste and chilli peppers. 
8. Once a little brown, add all the peppers/onions/paneer mixture.  Add salt and pepper and stir for about 5 mins or so or until you are satisfied with the look and softness of the peppers/onions.
9. Enjoy it warm!! I also freeze this to enjoy at a later time (I usually end up making soooo much of it!)

Simple Cauliflower

This is a simple, low spice, north Indian type of cauliflower.

Ingredients:

1. 1/2 tsp - cumin seeds
2. 1/4 or 1/2 tsp - garam masala (1/2 tsp if you can handle more!)
3. 1/2 tsp - turmeric powder
4. salt, red pepper to taste
5. 1-2 tbsp - oil
6. 1 tbsp - fresh ginger - cut into small pieces (optional)
7. 1 medium size cauliflower - cut into small pieces (about 2 in thickness); wash with water and drain.
8. fresh cilantro to garnish - cut into small pieces (optional)

Process:

1. Add the oil to a small frying pan (should have a lid)
2. Add the cumin seeds when oil is hot.
3. When cumin seeds are reddish-brown, add the ginger pieces. Fry them a little bit.
4. Add the cauliflower.
5. Add the spices - salt, pepper and turmeric powder. Mix well and cover the pan.
6. Lower the heat to medium.
7. Stir every few minutes with a spatula or spoon. The cauliflower will cook in its own water. If it sticks to the bottom or starts to burn, add a few teaspoons of water. 
8. Cut or crush the cauliflower with the spatula to see that it is soft and cooked. Cook it to softness preferred. Too soft will make the vegetable too mushy and not tasty.
9. Once almost done, add the garam masala and mix well. This is a good time to cook the cauliflower without the cover so there is no water in it.
10. Garnish with cilantro when ready to serve.

For a change:

- add 2 small tomatoes after frying the ginger and before adding the cauliflower to give it little color and sourness.

- you can also add 1 medium potato (small pieces) and/or a few green peas to make it a nice mix veggie.

Enjoying it: 

You can eat this dish with virtually anything - rice, naan, any form of chapati (roti), paratha, puri, make sandwiches with bread or just eat it as a snack.

Staples of my Cooking

There are a few vegetables that are staple in my kitchen: onion, garlic (minced and paste), ginger (whole and ginger) and green chili peppers.

The garnish for most foods is green fresh cilantro leaves.  In some cases it might be mint or red pepper flakes or roasted cumin seed powder.  It depends on the dish.

I always have fresh yogurt in my fridge. One never knows when one needs it :-)

In terms of fats I keep canola oil and ghee.  Very rarely do I use butter for cooking.

Some other stuff I use a lot: sour cream, salsa and jalopenos.

Common cheeses in my fridge are: ricotta, cheddar, mozarella and cream cheese.  I still have to learn how to use cottage cheese. And of course I keep paneer (Indian home made cheese).

The sauces I keep are: soy sauce, pasta sauce (marinara and alfredo) and tahini.

Pantry is always full.  There are various types of lentils, rice (basmati), wheat flour, white flour, gram flour, beans (garbanzo, kidney and white). Pasta is there too!

Some of the mixes that I keep handy are for dosa, rava idli, dhokla and gulab jamun. These are typically Gits mixes from the Indian store. Once I have these it is easy to make some quick meal without too much trouble.