Mushroom, Paneer and Capsicum grill

Many a times we need a quick accompaniment to an exotic lunch or a simple one. I derived this after watching many recipes. This dish can be made within minutes and is left slightly crunchy and not overcooked. The first time I prepared this dish, it immediately clicked in the dinning room and left them wondering at " something so tasty and so fast." It can be made with very little oil on a non-stick grill pan or a Dosa tawa/ flat griddle. Since Mushroom, Paneer are high protein foods this dish is ideal for weight watchers. You can be more innovative to add some parboiled veggies like carrot, corn, cauliflower, red and yellow bell peppers, baby corn , green peas, onions etc as available in your neighborhood.

Ingredients:

Mushroom-200 gms

Paneer-100 gms

capsicum-200 gms

Onion-1 medium

dark soya sauce- 1 tbspoon

Chilli Flakes- 1/2 tsp

Oregano-1/2 tsp

Black pepper- 4-5 crushed

Lemon juice-1/2 tsp

Salt to taste

Oil- a few drops

Method

Cut all vegetables into bite sized dices or chunks. Marinate with the rest of the ingredients and set aside for 5-10 mins. Heat a grill pan/ tawa and add a few drops of oil. Spread the vegetables and toss them over a medium flame till they are cooked but crunchy to bite. Flip over the pices frequently to prevent overcooking or burning.

 Serve piping hot and sprinkle some Pizza masala and chopped coriander to garnish.You can also sprinkle the remaining marinade  or thicken it into a sauce and serve. This dish can even be made with skewers and served as a Barbeque or with a Sizzler.NJoyyy!!

Spinach with Pumpkins

This is a great gravy dish in which I have tried using greens by using spinach, ash gourd  and pumpkins. This is an ideal dish for every health conscious, diabetic, weight watchers and children. This is rich in carotene which makes it full of vitamin A, mineral rich with iron ,potassium and zinc and has very less oil. This green gravy can be taken as a base gravy for various dishes like Spinach soup, Alu-palak (Potato and Spinach),Palak –Paneer(cottage cheese with spinach)and various other vegetables that can combine well. In place of pumpkin any other gourd can also be used such as squash or bottle gourd

Ingredients

Spinach – A large bunch, washed, chopped

Pumpkin – 1 cup diced

Ash gourd – 1cup diced

Ginger – ½ inch piece, chopped

Garlic – about 5-7 cloves, chopped

Onions -2- sliced

Salt to taste

Turmeric powder ½ tsp

Green chillies -2 slit

Juice of half a lemon

Cumin- ½ tsp

oil – 1 tsp

Garam masala powder ½ tsp or as required

Method

To prepare the gravy heat a pan with half a tsp of oil and add sliced onions to it, sauté till transluscent and add ginger and garlic. Add the spinach and cook till the spinach turns dark green. Cool And blend in a mixer till smooth.

In a pan heat another half a tsp of oil add cumin and green chillies. Fry for some time and then add pumpkin and ash gourd and half cup of water, salt and cook covered it is soft enough.Add the gravy, adjust the salt, turmeric powder, garam masala powder and let it boil. Adjust the consistency to your liking. Put off the flame and add lemon juice and stir. Serve hot with Rotis, Parathas, or Rice.