VEGETABLE AND PANEER JALFREIZE

Ingredients
Olive oil 3 Tbsp
Red Onions ½ thinly sliced lengthwise
Bell pepper 1 thinly sliced
String beans 1 Cup diagonally cut
Peas 1 cup (frozen optional)
Tomatoes 2 pureed
Baby corn cut in cubes
Paneer / Cottage cheese ½ pound cut in cubes
Chopped Fresh Cilantro for garnish
1/4 tsp cumin seeds (jeera)
1 /8 tsp asafoetida (hing)
1 tsp ginger-garlic paste
spring onions greens chopped ½ cup
Tawa Masala powder 2tsp
Turmeric powder ½ tsp
Amchur powder 1tsp
Anardana powder 1tsp
Garam masala ½ tsp
Salt to taste

Method
1. Heat the olive oil in a pan and fry the cubed Paneer pieces until they slightly golden brown on all sides. Keep it aside.
2. Add the cumin seeds and asafetida to the rest of the oil. When they crackle, add the ginger-garlic paste, onions, capsicums and saute for 3 minutes.
3. Add the baby corn, string beans, peas and fry for 5 mins until they are soft. Keep aside
4. In a separate pan add 1tsp of oil and add the tomato puree and the tawa masala powder and turmeric powder, salt and saute on a slow flame for 4 to 5 minutes till the raw smell goes away.
5. Add garam masala, amchur powder and Anardana powder to this gravy and sauté for a while. Add this gravy to the fried veggies.
6. Later add the cubed paneer and spring onions to the above mix and toss lightly.
7. Garnish with chopped coriander and serve hot.

Bell Pepper Bruschetta

INGREDIENTS
• 1 red bell pepper, 1 green bell pepper (sliced thinly)
• garlic paste for spreading
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• Few sprigs basil leaves, chopped. (optional)
• Salt and black pepper
• 1 French bread diagonally sliced
• Grated Mozzarella cheese/ Goat cheese


METHOD
Heat the olive oil in a frying pan over medium heat. Add peppers, vinegar and cook until peppers are medium soft. Don’t overcook it. Remove from heat. Stir in basil and let mixture cool at room temperature. Preheat oven to 450°F. Place the diagonally cut bread in baking tray and bake the bread until it turns slight brown and crispy on one side of the bread. Remove from the oven once it’s brown in color.
Let it cool for some time and then rub the garlic paste on the other side of the bread which is not brown in color. Place the bell pepper on top of the bread and spread some cheese, salt and pepper and bake in the oven again for about 10 minutes or until it is golden brown in color or until the cheese starts to melt. Serve hot with chilli sauce.
Note: You can use tomato, onions, zucchini, mushrooms etc also as a topping instead of bell pepper.
Makes 30 small bites