Tuesday, August 12, 2014
250 grams cherry tomatoes (halved)
500 gms button mushrmooms (sliced)
1-2 cloves garlic (minced)
zest of a small lemon
3 tbsp extra virgin olive oil
1 tsp oregano
1 tsp black pepper
a handful of chopped flat leaf parsley
salt to taste
700 gms small pasta (penne or macaroni)
red chilli flakes - garnish
parmesan cheese - garnish
1. Cook the pasta as per instructions on the box. I prefer the pasta to be soft but al dente.
2. Heat the olive oil in a fry pan on medium heat. Add sliced mushrooms, salt, pepper and saute them till soft and tender
3.Once the mushrooms are cooked add minced garlic,lemon zest,oregano,cherry tomatoes.Adjust the seasoning if needed. Add some lemon juice.
4.Toss the pasta and mix well.
5.Garnish with red chilly flakes, parmesan cheese and a drizzle of extra virgin olive oil.
1 1/2 cups pureed spinach
500 gm paneer-cubed and lightly fried
1 tbsp oil
1 tsp cumin seeds
1 tsp finely chopped ginger or paste
1 tsp finely chopped garlic or paste
1/2 cup onions-grated
1 cup tomatoes-chopped fine
salt to taste
1/4 tsp garam masala
1/2 tsp red chilly powder
1 tsp coriander powder
1.Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water
for two minutes. Refresh in chilled water.
2.Squeeze out excess water. Grind into a fine paste. Cut the paneer into one inch by one inch by
half inch pieces and keep aside.
3.Heat oil and add cumin, when it splutters, ginger and the garlic (chopped or paste), and saute
till a light brown about 1 minute.
4.Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.
5.When fat separates, add the salt, garam masala, coriander powder and the red chilly powder.
and stir till well mixed.
6.Add spinach puree and saute for 2-3 minutes and add paneer.
Turn around a few times and serve hot.
Serve hot with rotis, naan or jeera rice.