Cover and chill for an hour or more to allow flavours to blend. Add chopped tomatoes, keema and all the other dry masala, cover and cook for a few minutes. Sauté for two to three minutes till the vegetables are translucent. Add salt and pepper to taste. Gaish with chopped parsley and sesame oil.Crispy bell pepper-co saladCrispy bell pepper-co saladIngredients3 tbsp lemon juice2 tbsp chopped coriander leaves/parsley1 tbsp sugar/honey1 clove garlic, minced1/3 cup olive oilHandful of dry fruits1 red bell pepper, diced1 green bell pepper, diced1 yellow bell pepper, diced50 gm paneer, diced1 tbsp sweet co, blanchedSalt and pepper to tasteMethod: Mix lemon juice, coriander/parsley, sugar/honey, garlic and olive oil in a bowl. Add the dry fruits and mix thoroughly. Preheat the oven at 1800C for 10 minutes. Using a sharp knife deseed them. Pour the lemon juice mixture on the bell pepper and paneer mixture. Add the paprika powder, red chillies and tomato juice to the pan and cook for six more minutes.
In a hot pan, add the olive oil, onions, garlic, zucchini, yellow squash, bell peppers and eggplant. Peel the skin and remove the seeds. You can store this salad for up to a day in the fridge.Serve with the salsa and assorted pickled China Co cob vegetables. Strain into a bowl.. Stuff the keema mixture into the pepper. Mix in the tomato puree, chopped tomatoes and a few sprigs of parsley. You can also grill them in a flat bottomed pan or grill pan or griddle by adding little oil and covering it, without tuing them over. Bake for 30 minutes. Cook for about five to six minutes. Add red chilli flakes and smoked paprika and mix well.Stuffed Bell peppersStuffed Bell peppersIngredients3 bell peppers, any colour2 tbsp oilfor stuffing¾ cup keema1 onion, chopped1 tomato, chopped2 tsp ginger-garlic paste1 tsp chilli powder½ tsp jeera powder½ tsp turmeric powder1½ tsp chat masala1 tsp amchoor½ tsp garam masala2 tsp coriander powder2 tsp coriander leaves3 tbsp oilSalt to tasteMethod: Wash, pat dry and cut the bell peppers into two halves. Season it with cracked black pepper, salt and hot sauce. Add the vegetable stock and cook till all the veggies are soft.
Then cover with aluminium foil and cook in the oven for five minutes at 1800C. Fry till the spices are cooked well and oil leaves the side of the pan. Pour in the white wine, add the cooked red rice and toss well. Add orange zest, chopped parsley and oregano. Arrange these peppers in a baking tray and brush it with oil. Place peppers, co and paneer in a non stick pan with a few drops of olive oil and toss them till a little crisp. Heat oil in a pan and fry the onions till they tu soft. Serve hot or cold. Add the red bell peppers, ginger and tomatoes. Slice them down and brown in a moderate oven until crisp. Gaish with coriander leaves and serve.Season the vegetables with salt and add a few sprigs of thyme, sage and oregano. Sprinkle garam masala and switch off the flame. Gaish with basil leaves. Roll them out thin and fine with a rolling pin. Blend it and add lemon juice, salt and jaggery to taste.Red Capsicum Salsa with Melba toastRed Capsicum Salsa with Melba toastIngredients 100 gm red bell peppers 1 tbsp sweet chilli sauce 4 tbsp lemon juice 1 tbsp grated jaggeryMethod: Roast the bell peppers until slightly charred.Roasted red bell pepper soupRoasted red bell pepper soupIngredients 2 tbsp sesame oil ½ stalk spring onions 30 gm leek 2 stalks celery 1 tbsp ginger 2 red bell peppers 1 tomato 1 tsp paprika 60 ml tomato juice 1 litre vegetable stock 3-4 basil leaves Juice and zest of ½ orange Few sprigs of oreganoMethod:In a heavy bottomed pan, sweat the spring onions, leeks and celery.Melba toast is a dry, crisp and thinly sliced toast. Add ginger-garlic paste, salt, turmeric powder and fry it. Blend the soup in a mixer till very smooth.
To make Melba toast, cut the crusts off fresh slices of bread.Himalayan red rice and bell pepper raguHimalayan red rice and bell pepper raguIngredients 3 tbsp cold pressed sesame oil 2 tbsp olive oil ½ onion ½ zucchini ½ cup yellow squash 1/3 yellow bell pepper 1/3 green bell pepper 1/3 red bell pepper ½ eggplant 3 cloves of garlic, finely chopped 1 tsp of red chilli flakes A pinch of smoked paprika 3 tomatoes, roughly chopped A few leaves of fresh thyme A few sprigs of fresh sage A few leaves of fresh oregano A few sprigs of fresh parsley 1 tbsp of tomato puree 20 ml white wine 1 cup red rice, boiled and drained 2-3 drops of hot sauce Salt and pepper to tasteMethod: Cut the onion, zucchini, yellow squash, eggplant, red, yellow and green bell peppers into large squares.