Paneer Bhurji

Ingredients

200 gm Paneer

1 tbsp Oil

1 tbsp butter

½ tsp cumin seed

½ onion

1 tsp Ginger-Garlic Paste

1 ½ Tomatoes

1 Green chilly

½ tsp Garam masala

½ tsp Kasuri methi

Turmeric powder

Salt

Procedure

Chop onion, tomato and green chilly. Grate Paneer.

In a pan, heat oil and ghee and add Cumin seed.

Now add onion and ginger garlic paste.

Once onion is brown, add tomato and green chilly.

Add little bit of water, turmeric powder, garam masala, kasuri methi and salt.

Once the tomatoes are cooked, add paneer and mix for 2-3 mins until the paneer blends into the masala.

Quinoa Chili

INGREDIENTS

·         3/4 cup quinoa

·         1 tablespoon olive oil

·         2 cloves garlic, minced

·         1/2 onion, diced

·         1 (14.5-ounce) cans diced tomatoes

·         Diced green chiles

·         1 1/2 tablespoons chili powder, or more, to taste

·         2 teaspoons cumin

·         1 1/2 teaspoons sugar

·         1/2 teaspoon ground coriander

·         Black pepper, to taste

·         ½ cup kidney beans, (canned or cooked)

·         1 (15-ounce) can black beans, drained and rinsed

·         1 cups corn kernels

·         3 tablespoons chopped fresh cilantro leaves

·         Juice of lime, optional

·         1/2 avocado, halved, seeded, peeled and diced

·         Sour cream and cheese for garnish

INSTRUCTIONS

·         Pressure cook quinoa (3/4 cups so 1 ½ cups water) and kidney beans (1/2 cup so 1 cup water) for 3 whistles.

·         Heat olive oil in a large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

·         You can puree 1/3 can of diced tomatoes to make a sauce.

·         Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, sugar, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.

·         Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.

·         Serve immediately with avocado, sour cream and cheese if desired.

Recipe Credit: http://damndelicious.net/2013/10/16/quinoa-chili/

Cheddar Broccoli Soup

Winter is around the corner and this is one of our favorite soups!

1 small onion diced (1/2 onion if it is US size :) )

2 tbs butter

2 tbs all purpose flour

1 cup cheddar cheese

1 cup broccoli chopped

2 cups of vegetable broth or 2 cups of water

little bit of basil (optional)

Black pepper

1/2 cup of milk if you are using water instead of vegetable broth

1) Add butter to the pan. Add the diced onion and fry until translucent.

2) Add all purpose flour and roast for few minutes.

3) --->Add milk to it and keep stirring until thick. Add water and bring it to boil.

OR

3) ---> Add the vegetable broth and bring it to boil.

4) Now add the chopped broccoli and let it cook.

5) Once the broccoli cooked, add cheese

6) Add salt, pepper and basil (optional) as per taste.