VGV Vegetable Sandwich Butter Paneer

VGV Vegetable Sandwich
Butter Paneer

Time - 25 Minutes to prepare
Ingredients

For the Sandwich:

1/2 red, green and yellow bell peppers

1 onion

40 gm leak

1 small egg plant

50 gm yellow squash

50 gm zucchini

50 gm broccoli, cut into florets

A few lettuce leaves

Salt and pepper to season

2-3 Tbsp olive oil

3-4 slices of Brie


For the Marinade:

1 Tbsp balsamic vinegar

2 Tbsp olive oil

Salt and pepper to season

1 tsp chilli flakes

2 basil leaves

1 sage leaf

1 small bunch rosemary, chopped


For the Spread:

3 Tbsp cream cheese

2 Tbsp plum chutney

Salt and pepper to taste

Few drops of tobasco

Method

Trim the broccoli into florets.

Grill the bell peppers, squash, zucchini and eggplant on both sides. Baste with olive oil and
herbs.

Marinate the grilled vegetables with the mixture for about 10 minutes.

Grill two slices of bread.  

Make a spread by mixing together cream cheese, plum chutney, a few drops of tobasco and season with salt and pepper.

Spread this plum cheese mixture on the slices of bread.

Layer a few leaves of lettuce and add the vegetable 

Butter Paneer

Butter Paneer




Time - 30 Minutes to prepare
Ingredients

250 gm paneer, cut into rectangles

6 tomatoes, chopped

15 kaju (cashew nuts)

5 garlic cloves, crushed

2 Tbsp butter

1" cinnamon stick

Salt, to taste

Red chili powder, to taste

2 Tbsp kasoori methi (fenugreek leaves)

1 tsp sugar

Cream (Optional)

2-3 Tbsp milk

Method

Add 1 Tbsp butter in a pan. Once it melts, add garlic, cinnamon and cashews. Fry, till the color changes.

Then add the tomatoes. Saute till the tomatoes become soft and add chilli powder & salt. Saute for 2-3 minutes and then grind it into a fine paste.

Take another pan - Add 1 Tbsp butter and grill the paneer pieces till golden brown on both sides. Remove the paneer pieces.

In the same pan add the tomato-cashew paste. Let it simmer for 3-4 minutes.

Now add kasoori methi and sugar. Let it simmer for 1 minute.

Add milk, paneer pieces (You can adjust the quantity of milk according to your gravy's consistency).

Indian Stir Fry

Indian Stir Fry


Chef - Marut Sikka
Serves - 5
Time - 25 Minutes to prepare
Ingredients

1 Tbsp mustard oil

3 tsp garlic paste

1 large onion, chopped

1 cup tomato puree

1 tsp cumin seed powder

1 tsp turmeric powder

2 tsp red chili powder

1 Tbsp coriander powder

Salt, to taste

1 cup baby corns

8-9 button mushrooms

1/2 red pepper

1/2 yellow pepper

1 canned artichoke, chopped

3 Tbsp coriander seeds

3 Tbsp peppercorn seeds

2 Tbsp fresh coriander leaves, chopped
Method

Cut the baby corn diagonally. Remove the stem of the mushrooms and chop into quarters. Deseed the red and yellow peppers and dice them. Cut the artichokes.

Preparation:

To blanch the vegetables, bring the water to a boil. Put the baby corn in, do not cook too much and then remove to rinse under cold water. Repeat with mushrooms and peppers. As the canned artichokes are pre-cooked, they need not be blanched.

Add the peppercorn and coriander seeds to a pan. Roast to get the right color and aroma. Ground in a mortar pestle. Keep aside.


For the main dish:

Heat mustard oil in a pan, add garlic and caramelize till it is golden brown.

Then add onions. Cook till golden in color.

Add the tomato puree, cumin powder, turmeric powder, red chilli powder, coriander powder and salt to taste. Cook till the tomatoes leave oil on sides.

Gently add the blanched vegetables, 2 tablespoons of the fresh ground peppercorn-coriander seeds and fresh coriander leaves.

Choco Blocks

Choco Blocks

Prep:10 Mins Cook: 30 to 45 min

Ingredients

Oats :- ½ cup
Brown sugar :- ½ cup
Refined flour :- 1 cup
baking soda :- ¼ tsp
Cinnamon powder :- ½ tsp
Darkchocolate :- ½ cup
Salt :- ½ tsp
Dry nuts & raisins :- ¼ cup
Honey :- 1/2 cup
Cooking oil :- ½ cup
Vanilla essence :- ½ tsp
white Chocolate: ½ cup
Tools Required

Oven
Bowl
Baking Dish

Preparation Method

Preheat the Oven to 170* Celsius.
Mix together brown sugar, refined flour, ½ teaspoon cinnamon powder, baking soda, chocolate and salt .
Add dry nuts and raisins, honey, cooking oil & vanilla essence and mix well.
Put this mixture in a baking dish or a greased cake tin, pressing the mixture well.
Now bake this mixture in a pre-heated oven at 170*Celsius for 25-30 minute  , till it turns brown.
Now remove this cereal bar from oven and set aside for 10-15 minute to cool.
In the meanwhile, in two separate bowls, melt white chocolate & dark chocolate on a  double boiler.
Remove the baked cereal bar from  tin and  keep it inverted with smooth surface facing up.
Pour melted white chocolate all over it covering the total surface and then put melted dark chocolate sparingly at few places, and swirl it in a  zig-zag motion with the help of a toothpick.
Now refrigerate it for an hour, and  when the cereal bar is set, cut into slices /bars and serve.
Serving Suggestions

Serve it cold

Virgin Caprioska

Virgin Caprioska

Prep:10 Mins Cook: less than 15 min
Ingredients
2 trays of Ice
1 lime
1 teaspoon brown sugar
Preparation Method
1.Preparation: 5min › Ready in: 5min
2.Cut the lime into wedges and put in a
cocktail shaker with the sugar. Crush it
together with a muddling stick or a pestle.
3.Add the ice and shake the cocktail shaker
till it’s all mixed.
4.Strain into a glass and drink with some mint
leaves and lime as garnish or put in a tumbler
and top up with soda water.

Serving Suggestions
Serve 2 

Watermelon, Olive and Feta Salad



Time - 30 Minutes to prepare
Ingredients

250 gm watermelon planks

1 tsp light soy sauce

1 stalk spring onions

6-7 black olives

50 gm feta cheese

Black salt to taste

1 tsp parsley (chopped)

3-4 cherry tomatoes

2 tsp pumpkin seeds

1/2 tsp chaat masala

2 tsp olive oil

1/3 tsp oregano leaves

A pinch of lemon zest a pinch

1 tsp lemon juice

1 tsp sugar

Method

Peel and cut water melon into rectangular planks or chunks if you like. Season with soy sauce and black salt.

Slice the spring onions thin. Chop the olives. Crumble the feta cheese.

Cut the cherry tomatoes into half.

Toast the pumpkin seeds, sprinkle the chaat masala with sugar.

Prepare a dressing by whisk together the olive oil, oregano, lemon juice and zest, in a mixing bowl, olives, the spring onions, cherry tomatoes, feta, with the dressing. Season to taste.

Place the plank of watermelon on the plate and mount the salad high on the plank. Sprinkle the pumpkin seeds and drizzle the rest of the dressing.

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