Squash and chickpea tagine

Ingredients:

2 medium onions, halved and sliced

500ml boiling vegetable stock, suitable for vegans

400g can chopped tomatoes

1 tsp ground ginger

1 cinnamon stick

500g prepared butternut squash, cut into bite-size chunks

2 large carrots, cut into chunks

2 large waxy potatoes, cut into bite-size chunks

2 x 400g cans chickpeas, drained and rinsed

For the spice paste:

2 garlic cloves, sliced

2 tsp cumin pdr

2 tsp coriander pdr

1 tsp paprika

1 tsp chili powder

½ tsp turmeric pdr

Grated zest and juice of 1 lemon

A handful of fresh coriander leaves

½ small pack fresh mint

Method:

1. Put the onions and 4 tablespoons of stock in a large non-stick saucepan or casserole pan. Cover and cook over a medium-low heat for 10 minutes or until soft.

2. Meanwhile, make the spice paste. Put the garlic, cumin, ground coriander, paprika, chili powder, turmeric, 2 tablespoons of lemon juice, fresh coriander, most of the mint and 2 tablespoons of cold water in a small food processor and blend into a paste (or finely chop the garlic and herbs and mix with the other ingredients). Set aside.

3. Uncover the pan and stir in the remaining stock, chopped tomatoes, ginger, cinnamon stick and lemon zest. Season lightly and bring to the boil over a medium-high heat. Stir the squash, carrots and potatoes into the tomato sauce and bring to a simmer. Cover the pan, reduce the heat to medium-low and cook for 20 minutes or until the vegetables are just tender.

4. Discard the cinnamon stick, then stir the chickpeas into the veg, cover again and simmer for 3 minutes or until they’re heated through. Stir in the spice paste and adjust the seasoning to taste. Roughly chop the remaining mint, keeping a few leaves whole, and scatter it over the tagine to serve.

 

 

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Mac and Cheese with Mushroom

  

 Ingredients:

4-6 mushrooms chopped

2 cups of macaroni pasta

1 cup mozzarella cheese

1 cup cheddar cheese

1 cup processed cheese

1 cup cream cheese

1 cup milk

Black pepper to taste

Salt to taste

2 tsp Garlic powder

1 tsp paprika powder

1 tsp mixed dried herbs

 

Instructions

Take a large saucepan, and place it on low heat. Add the chopped pieces of mushroom and cook them for a minute or two until they are fully cooked. Remove the mushroom and set aside.

In the same pan, in the existing fat , add 4 cups of water, add salt and let it boil. Once boiled, add the macaroni pasta to it and let it boil for about 7 minutes.

Most of the water would have evaporated, but leave a little amount of water in the pasta. Drain out any excess pasta water, if any. Now, on a low flame, add the cheeses one by one, stirring gently. Add the milk to make the mixing easier. Once all the cheese has melted, add the spice, like garlic powder, black pepper, and paprika and let the mac and cheese cook for another minute.

Transfer to a serving plate and garnish it with the mushrooms prepared earlier.

Serve and enjoy while hot.

 

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Corn-paneer-oats cutlets

 Ingredients

250 gm Paneer  / cottage cheese

1 Cup  Oats, pdr coarsely in a mixer jar

Potatoes boiled and mashed  1 cup

1/2 Cup Corn boiled

 Salt – as per taste  

1 tbsp Paprika Powder Or green chilies finely chopped to taste

  Oil  for shallow frying

Finely chopped Coriander leaves 2 tbsp

 

 Method

Boil the potatoes using either a pressure cooker or microwave oven. Once cool, peel the skin, grate them and keep aside

Grate or crumble the paneer.

In a mixing bowl, add the potatoes, crumbled or grated paneer, oats and boiled corn.

Add the paprika powder, salt, green chilies (optional), garam masala powder, coriander leaves and mix well.

Take a small portion of the mixture and shape cutlets. Refrigerate these cutlets for a minimum of 30 mins before pan frying.

Heat a non stick pan, add few drops of oil, and then pan fry these cutlets on both sides on low flame.

Serve them hot with some Coriander chutney and tomato ketchup. 

 

 

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

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TOMATO OLIVE RICE

INGREDIENTS

oil  2-3 tbsp
garlic finely chopped 2 tsp
onion finely chopped  1/2 cup
tomatoes finely chopped  1 cup
cooked rice as needed
salt and pepper pdr. to taste
paprika pdr.  1-2 tsp
tomato puree  2 tbsp
olives chopped   8-10
cheese grated  1/4 cup or more

METHOD

in a pan heat oil, add garlic, fry for a minute, add onion, fry till they're transparent
add chopped tomatoes, salt little, so that tomatoes fry quickly in little oil
once tomatoes are well cooked, add tomato puree, salt and pepper pdr. to taste, add rice , mix well
last add chopped olives, mix well
to serve put the prepared rice in a microsafe bowl, sprinkle cheese on top, little chilli flakes
micro in high power for 2-3 minutes till cheese melts, serve hot with papad/ chips and  seasoned curds.



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