Paneer with Peas, Tomatoes and Mint

Matar Paneer

This vegetarian recipe comes from the Punjab region in the north, This recipe works best if you make it ahead of time and let its subtle flavour develop as the cheese absorbs the blend of spices. It can, however, be served as soon as its ready.

Serves: 4

Frozen peas - 1 lb

     or Fresh peas - 1 1/2 lb

Fresh tomatoes - 2 cups, chopped into small chunks
Mint - 5-6 sprigs fresh, chopped finely
           or 1 tbsp dried
Coriander - 5 -6 sprigs fresh, chopped finely
Green chillies - 3 (or as desired)
Fresh ginger - 1 inch thick piece, coarsely chopped
Water - 1/4 cup
Ground coriander - 2 tsp
Red chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Paneer - 1 1/2 cups, cut into 1/2 inch cubes
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/4 tsp
Salt - to taste
Sugar - 1 tsp
Garam Masala - 2 tsp
Vegetable Oil - 1/4 cup, divided

1. If using frozen peas, remove from the package and place in a strainer, rinse under cold water, and set aside. If using fresh peas, remove from their shells and measure 1 cup and set aside.
2. Combine together the green chillies, ginger, water, ground coriander, turmeric and grind to paste using a blender.
3. Add 2 tbsp of oil or ghee to a heavy-bottomed saucepan. Heat the oil over medium heat. Add about 1/3 of the paneer cubes and lightly fry them until they just stat to turn brown.
4. Use a slotted, metal spoon to toss them around gently to brown them evenly. Be careful not to break the cubes. Remove the cubes to a bowl and repeat this step until all the cubes are browned.
5. Add mustard seeds to the pan and wait for them to splutter. Once they are done popping add the cumin and fennel seeds and fry until their colour deepens.
6. Add another 2 tbsp of oil and then add the spice paste to the frying pan and stir well to combine. Fry the paste for about 2-3 minutes, then add the chopped tomatoes.
7. Cook for about 8-10 minutes or until the liquid has reduced by one-half.  Add the peas and bring back to boil. Add the salt and sugar, cover, reduce the heat to low.
8. If using fresh peas, cook for 15 minutes. If using frozen peas, cook for 5-7 minutes. Add the paneer cubes, gently stir to combine, and heat through for 5 minutes.
9. Remove from heat, cover the pan, and let it stand for 30 minutes to 1 hour. When ready to serve, reheat on low for 5 minutes, or until warmed through. Sprinkle garam masala, the chopped mint and coriander, and serve warm.

Garden Vegetable Stew with Coconut

Rich in history and natural beauty, Kerala is a jewel on the shore of the Arabian Sea, Aviyal is one of the specialities of this breathtaking region. Fresh vegetables, flavourful spices, and coconut are common ingredients in the dishes made along India's Spice Coast.

Serves: 6

Plum tomato - 2 small, coarsely chopped

Green Onion - 1 medium, coarsely chopped
Freshly ground cumin - 1/2 tsp

Cayenne pepper - 1 tsp, divided

Turmeric - 1/4 tsp, divided
Unsweetened coconut - 1 cup, shredded
Water - 1 1/2 cup, divided
Potato - 1 large
Carrots - 2 medium
Green beans - 1/4 lb (1 cup)
Red bell pepper - 1 small
Peas - 1 cup, fresh or frozen
Japanese eggplant - 1 small
Jalapeno or serrano peppers - 4
Salt - to taste

1. Grind to paste the tomatoes, onion, cumin, 1/2 tsp cayenne pepper, 1/8 tsp turmeric, coconut with 1/2 cup water in a blender until you have a smooth paste.
2. Cut the potatoes into 1" inch thick slices, and then cut them lengthwise into thin matchsticks or strips about 1/2 inch wide. Cut the matchsticks crosswise into sections 2 inches long. Measure 1 cup and place in a large bowl of cold water.
3. Cut the carrots into matchsticks the same size as potatoes. Measure one cup and add to the potatoes. Cut the beans into 1 1/2 inch long sections and add to the bowl.
4. Cut the bell pepper in half, remove the seeds and then cut the halves into strips 1/2 inch wide and 1 1/2 inch long. Add the bell peppers to the bowl.
5. Wash the eggplant, cut into 1-inch thick slices, and add to he bowl. If using fresh peas, add to the other vegetables now. If using frozen peas, place them in a separate bowl to be added later.
6. Cut the peppers in half, remove the seeds, and slice the peppers in half lengthwise, cut them into strips, chop them into small pieces, and add to the vegetables. Rinse, and drain the vegetables.
7. Place all the vegetables except the frozen peas in a large pot. Add the salt, remaining turmeric, remaining cayenne pepper, and remaining water. Toss gently with a spoon, to evenly coat all the ingredients.
8. Bring he pot to a boil over high heat. Once it boils, set the lid slightly ajar, lower the heat to medium-low, and boil for 5 minutes.
9. After 5 minutes, add the frozen peas, if you are using them Add the coconut paste and gently toss all the ingredients together with a spoon. Reduce the heat to simmer, place the lid slightly ajar on the pot, and simmer he vegetables for 1 minutes or until tender and cooked through.
10. If the sauce is too thick to simmer as they cook, add more water , but not more than 1/4 cup.

Spoon the finished stew onto a serving platter and serve hot. This recipe may be made ahead of time and reheated when ready to serve.

Ratatouille

Makes: 5 cups

Eggplant - 1 small
Salt - 1 tbsp
Olive oil - 2 tbsp
Zucchini - 1, thinly sliced
Green bell pepper - 1 small, thinly sliced
Onion - 1 small, thinly sliced
Crushed tomatoes - 2 medium, finely chopped or crushed
Bay leave - 1
Cooked rice - optional

1. Cut the eggplant into 1" thick slices. In a colander, toss the eggplant with the salt and let rest for 30 minutes. The bitter, dark juices of the eggplant will be drawn out. Rinse the salt off the eggplant.
2. In a large saucepan, heat the oil over medium heat and in batches, brown the eggplant. It is important to cook the eggplant slices in small batches so that they brown properly. Once all the eggplant is browned, remove to a dish.
3. In the same pan, add the zucchini and cook, stirring occasionally, for 5 minutes or until golden. Add the pepper, onion and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft and translucent.
4. Return the eggplant to the pan. Stir in the tomatoes and bay leaf. Bring to boil over high heat. Reduce the heat to low, cover and simmer, for at least 30 minutes to blend flavours.
5. Cool slightly and remove and discard the bay leaf. Serve as is or puree in a food processor to a consistency appropriate for your child.

Serve, if desired, over hot cooked rice.

Pasta with Peppers and Onions

Broiling the peppers for the simple pasta dish intensifies their natural sweetness and gives them a delicious smoky flavour

Serves: 4

Red and yellow bell peppers - 1 lb ( about 2 large ones)

Olive oil - 6 tbsp

Red onion - 1 large, thinly sliced

Garlic - 2 cloves, crushed

Fusilli or other short pasta - 14 ounces

Fresh parsley - 3 tbsp, finely chopped
Salt - to taste
Fresh ground pepper - to taste
Freshly grated Parmesan cheese - to serve

1. Place the peppers under a hot broiler and turn occasionally until they are black and blistered on all sides. Remove, place in paper bag and let sit for 5 minutes.
2. The pepper skin will remove easily. Peel the peppers. Cut into quarters, remove the stems and seeds and slice the flesh into thin strips. Bring a large pan of water to boil.
3. Heat the olive oil in a large frying pan. Add the onion and cook over moderate heat until it is translucent about 5-8 minutes. Stir in the crushed garlic and cook for 2 minutes more. Set aside.
4. Add salt and the pasta to the boiling water and cook until the pasta is tender.
5. Meanwhile, add the peppers to the onions and mix together gently. stir in about 3 tablespoons of the pasta cooking water. Season with salt and pepper. Stir in finely chopped parsley.
6. Drain the pasta. Transfer it to the pan with the vegetables and cook over moderate heat for 3-4 minutes, stirring constantly to mix the pasta into the sauce. Serve with Parmesan passed separately.

Health Benefits:
Peppers are a good source of vitamins A, C and E. Red peppers have ten times more vitamin A than green peppers.

Cooks Tip:
The large red, yellow and orange peppers are ripe and therefore usually sweeter than green peppers, and have a fuller flavour.

Rice with Eggplants, Bell Peppers and Peas

Vangibath

Serves: 6

Basmati Rice - 2 cups

Japanese Eggplant - 2 medium, cut into 1 inch long pieces, 1/4 inch in width, soak in salt water until ready to be used

Green bell pepper/Capsicum - 1, cut into 1/2 inch pieces

Peas - 1/2 cup

Tomato - 2 medium, diced

Channa dal - 2 tbsp

Urad dal - 1 tbsp

Bay leaf - 1 large

Fennel Seeds - 1 tbsp

Dry red chillies - 4

Oil - 5 tbsp

Vangibath powder - 4 tbsp

1. Wash, drain and soak the basmati rice in warm water for about 10 minutes.

2. Pressure cook the rice with 4 cups of water and 1 tbsp of oil. Once the rice is cooked, cool slightly and then fluff up to separate the grains.

3. Heat the remaining oil in a large non-stick skillet and add mustard seeds and wait for them to crackle. Once the seeds crackle, add the bay leaf and fennel seeds. After about 10 seconds, add channa dal and urad dal and fry until they turn uniformly brown.

4. Then break the red chillies and add to the oil, fry until their color deepens. Then add the tomatoes and fry for about 2 minutes.

5. Then drain the eggplants and add to the skillet followed by the capsicum/bell pepper and peas and cook until the eggplants and bell peppers are almost cooked.

6. Remove from heat, add vangibath powder and mix gently to blend the all the ingredients. Pour the eggplant mixture over the cooked rice, add salt and mix well.