Quick Chilli Paneer Stir Fry

Quick Chilli Paneer Stir Fry

This is a lovely starter which tastes delicious. It is very quick to make and has similar flavours to chilli paneer but this dish is not as saucy as chilli paneer. It has a slight sweetness which goes very well with the garlic and chilli.

Serves 4

Ingredients

1. 2 Blocks Paneer- Approx 10oz in a Block
2. 2tbsp Oil
3. 1 Red Pepper/Capsicum- Sliced quiet thick
4. 1 Green Pepper/Capsicum- Sliced quite thick
5. 8 Spring Onion-Chopped
6. 3 Cloves Garlic- Crushed
7. 3 Green Chillies- Sliced Long ways
8. 2tbsp Soy Sauce
9. 1tbsp Chilli Sauce
10. 2tsp Honey

 Method

Cut the paneer into cubes. Take a wide non stick wok and the oil and paneer. On a high heat start to stir fry the paneer gently stirring. Add the soy sauce, chilli sauce and honey and stir fry for a few minutes. Take the paneer out onto a plate and add all the other ingredients into the wok. Again on high heat cook the vegetables until semi soft. Do not overcook or else the dish will not taste good. The peppers must have a bite to them. Add the paneer to the vegetables and gently mix. Turn the heat off. Serve hot. Yummy!

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Great Mexican Vegetarian Party Starter

Great Mexican Vegetarian Party Starter

This is such a quick and easy starter to do and has a great taste. The refried beans are very versatile and can be used in many different dishes. I have chosen to make it as a starter. Again you can make the beans the night before and therefore giving you time to sort other things out on the day of your party!

Makes 10-12 Individual Starters

Ingredients for Refried Beans

1. 1 Can Kidney Beans/400g- Washed and Drained
2. 1tbsp Olive Oil
3. 2 Cloves Garlic
4. 1tsp Ginger
5. 3tbsp Tomato Ketchup
6. 1 Ripe Large Tomato
7. Salt to taste
8. Freshly Grounded Pepper
9. Chilli Flakes to make it Spicy- Optional
10. 1 Pack Taco Shells- Cooke both sides until golden in colour- You may not need them all

For the Topping

1. 1 Iceberg Lettuce- Finely Shredded- Again you may not need all
2. 2-3 Tomatoes- Deseeded and Finely Chopped
3. 5 Spring Onions- Finely Chopped
4. 1 Red Onion- Finely Chopped
5. Grated Cheese

Guacamole

Method

In a food processor, grind the beans, tomato, garlic and ginger. Grind until semi smooth. In a pan heat the oil and add the bean mixture. Stir well and add the rest of the ingredients apart from the taco shells. Heat until the mixture starts to bubble. Check for salt. Leave aside.

Break the tacos in large chunks. Take a spoon of beans and layer the bottom of your serving bowl; it is nicer if you have small bowls as you want to serve it like a canapé. Sprinkle some lettuce, tomatoes, spring onions, red onions and finally some cheese. Take the taco pieces and dot them on the side. Add a small dollop of guacamole on the side and its ready to serve! Yummy, Happy Partying!!

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Vegetable Jacket Potatoes

Vegetable Jacket Potatoes

Jacket Potatoes are the ultimate winter warmer dish! The freshly baked potato with melted butter and cheese oozing out is such a comfort. I have added a healthier and almost guilt free potato, by adding a good amount of vegetables. You can use any vegetables of your choice, just simply follow the basic cooking method I have used and you will soon enjoy a lovely, healthy and satisfying dish!

Serves 4

Ingredients

1. 4 Baking Potatoes
2. 1tbsp Olive Oil
3. 1 Red Capsicum/Pepper
4. 1 Green Capsicum/Pepper
5. 1 Yellow Capsicum/Pepper
6. 1 Carrot
7. ½ Tsp Mixed Dried Herbs
8. 1 Small Tin (165g drained) Sweet corn
9. Salt and Pepper for Seasoning
10. 1 Tsp Honey- Optional
11. 1Tsp Red Chilli Pepper- Optional
12. 2-3 Spring Onions- Optional
13. Butter
14. Cheese- For Topping (as much as you like)

Method

Chop all the vegetables very fine and leave aside.

Wash the potatoes and dry them; prick with a fork several times all the way round. Cover each potato with tin foil and bake in a pre-heated oven at 200c for a good 1 ½ hours; this is the bit that takes very long but is definitely worth it. Once the potatoes are soft to press, take the tin foil off and place back in the oven and cook until the skin becomes slightly coloured and a little crisp. Alternatively, if you do not have much time you can cook your potatoes in the microwave but you will not get that baked potato flavour. It is definitely worth taking the time and cooking them in the oven.

Whilst the potatoes are cooking, heat the oil in a pan and add all the vegetables apart from the spring onions and cook on a high heat until slightly softened, make sure you do not cover the pan with a lid. The reason for cooking it on high heat is to avoid the peppers releasing water; if they do then you haven’t kept the heat high enough. You do not need to overcook this as you want all the goodness retained. Once the vegetables have softened, switch the heat off and season with salt, herbs and pepper. If you are using the honey, chilli powder and spring onions, then you need to add them now. Give a good stir.

Take each potato and make a cross in the middle; add the butter and some of the vegetables. Sprinkle with cheese. Eat with a crisp salad or enjoy on its own! Yummy!!

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Vegetable Toasties

Vegetable Toasties

These toasties are simply delicious. They are a packed with vegetables and are a great change to your everyday cheese filling. You can have them warm or cold. They can be eaten as a main meal with a healthy salad and some tomato ketchup or green chutney on the side.  You can even put them in your lunchboxes as a cold snack. 

Makes 20 Halves

Ingredients

1. 20 slices Bread- White or Brown
2. 3 Small Potatoes- Finely Cubed
3. ½ Big Onion
4. 3 Small Carrots
5. ½ of 1 Aubergine/Bringal
6. A Good Handful Peas- Fresh or Frozen
7. 1 Cup Finely Chopped Spinach
8. 2tbsp Oil
9. 2tsp Jeera/Cumin
10. 1 ½ tsp Garam Masala
11. 1tsp Sugar
12. ½ of 1 Lemon- juice
13. Handful of Coriander- Finely Chopped
14. 1tsp Turmeric/Hurdur
15. Salt to taste
16. 2 Green Chillies- optional

Method

In a food processor, blitz the onion until finely chopped and leave aside. Then blitz the carrots, aubergine and peas until finely chopped and again leave on the side until needed.

Take a pan, add the oil and cumin. Let it sizzle, and then add the onion and sauté until transparent. Add the chopped vegetables and give it a stir for a few minutes. Add all the rest of the ingredients and cook until soft. Do not overcook the vegetables otherwise it will become mushy.

Once cooked check for salt and add more if necessary. Let the mixture cool.

Take the toastie maker and butter all the slices of bread. Place the buttered side down onto the toastie maker and take some of the vegetable mixture and spread it onto the bread. Then place the other slice of bread on top and this time the buttered side should face up. Close the toastie machine and let it cook. A good tip: to ensure all the vegetables are used up divide the mixture according to the bread slices before you start. Delicious!

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Quick Tasty Bhel

Quick Tasty Bhel

This is such a quick snack that you can rustle up in no time at all! I used whatever I could find in my kitchen cupboards and came out with this great bhel. The addition of fruit brings out a natural sweetness to the bhel. You can try to use any fruits; maybe chopped apple, pomegranate or even a mixture of the three.

Serves 1

Ingredients

1. Handful of Sev Mambra (Indian snack which is made with puffed rice- you can buy from any Indian Grocery shop)
2. Handful of Canned Chickpeas- Drained and Washed
3. Handful of Boiled, Cooled and Cubed Potatoes (Without Skin)
4. 1tbsp Chopped Red Onion
5. 3-4 Pani Puris (Crushed); you can buy from Indian grocery shop
6. 2tbsp Amlee Chutney/Tamarind Chutney (Add a little water to make it pourable)
7. 1tbsp Red Garlic Chutney- You can make it hotter by adding more.
8. 1tbsp Thana/Coriander Chutney
9. 7-8 Green or Red Grapes- Chopped

Method

Mix all the ingredients in a bowl. If you prefer to have it more sweet, then add more tamarind chutney. This dish is a very individual taste and therefore you can alter the quantities of each ingredient to your taste.

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