FAST PEAS AND PANEER KEBAB

Peas and paneer kebab is an easy and quick appetizer; perfectly crispy on the outsider, soft and inviting on the inside. I love having them with a cup of hot tea.

Author: And Cakes Too

Recipe type: Appetizer

Cuisine: Indian

Serves: 2

INGREDIENTS

• 5gm Coconut Oil
• 100gm Peas
• 1tsp Cumin Powder
• 25gm Ginger-garlic paste
• Salt, to taste
• Pepper, to taste
• 200gm Paneer
• Pepper, to taste
• ½tsp Turmeric Powder
• 1tsp Red Chillie Powder
• 1tsp Garam Masala Powder
• 1tsp Aamchoor Powder
• 1tsp Chaat Masala Powder
• 7gm Cornstarch Powder
• 5gm Coconut Oil

METHOD

1. Heat the oil in a pan. Add the peas, followed by the cumin powder, ginger-garlic paste and salt and pepper to taste. Sauté for 5 minutes. Turn off the heat and using a pestle, gently mush the peas. Set aside the mixture.
2. In a large bowl, add the paneer and the powder masalas. Also add the peas mixture. Thoroughly mix it all in. Form balls with slight pressure between the palms of your hand. Flatten to form disc-shaped kebabs.
3. Heat the remaining oil in a non-stick pan, and shallow fry the kebabs, 2-3 minutes on each side, until they are golden brown; with a crisp exterior.
4. Serve hot with mint chutney or onions and lemon.

NOTES

Nutritional information is a rough estimate of 1 part (of 2) of the kebab; each serving consisting of 4 kebabs each.

I have used frozen peas post thawing under water.

If you are unable to source aamchoor powder or chaat masala: Use lemon juice instead. You might have to increase the amount of cornstarch instead. Adjust the seasoning accordingly.

I have used a hot red chillie powder. You may use sweet or smoked paprika instead as per your taste. Don't omit the parika though. This recipe does require the sharpness.

To freeze: shape Do everything up til forming the kebabs. Freeze up to a month. Fry as required.

NUTRITION INFORMATION

Serving size: 1 (of 2) Calories: 342 Fat: 20 Saturated fat: 14 Carbohydrates: 18 Sugar: 4Fiber: 5 Protein: 22

Lemon Herb Roasted Potato Nuggets

These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki.

Author: Barry C. Parsons

Recipe type: Side Dish

Serves: Serves 4-6

Ingredients

• 6- 8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks
• juice of one lemon
• ¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
• ½ tsp kosher salt
• ½ tsp cracked black pepper
• 1½ tbsp dried herbs, oregano, thyme and rosemary are good choices
• 1 whole garlic bulb broken into about 4 pieces (optional)

Instructions

1. Parboil the potatoes in salted water for about 3-4 minutes, no longer.
2. Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
3. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
4. Toss together so that the potatoes absorb the lemon juice.
5. Add the salt, pepper, herbs, garlic cloves and olive oil.
6. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

Roasted Sweet Potato Wedges Recipe

Spicy Sweet Potato Wedges Recipe - Spicy Roasted Sweet Potato Wedges make an easy and delicious recipe! Made with just five ingredients, these roasted sweet potatoes will definitely become a favorite!

Author: Robyn Stone | Add a Pinch

Serves: 6

Ingredients

• 3 medium sweet potatoes, scrubbed clean
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon chili powder

Instructions

1. Preheat the oven to 450º F. Cut the sweet potatoes in half and then cut each half into four equal sized wedges. Arrange the sweet potato wedges on a rimmed baking sheet and drizzle with the olive oil. Sprinkle the sweet potato wedges with salt, pepper and chili powder. Toss the sweet potato wedges to coat well with the oil and the seasonings.
2. Place into the preheated oven and roast until the potatoes are browned, crispy on the outside and fork tender on the inside, about 25 minutes. Remove from the oven and serve.

Southwestern Chopped Chicken Salad.

Ingredients:

• 6 cups chopped romaine lettuce
• 6 cups cubed cooked chicken¹
• 1 and 1/2 cups corn
• 1 and 1/2 cups black beans
• 2 tomatoes, diced
• 1 avocado, diced
• 1/2 red onion, diced
• 3/4 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• handful chopped cilantro

Dressing

• 1/2 cup plain Greek yogurt (I use nonfat)
• 3 Tablespoons extra virgin olive oil
• 2 teaspoons honey
• 2 teaspoons apple cider vinegar
• 1 teaspoon minced garlic
• juice of 1 lime
• 1/2 jalapeño, finely diced
• 2 heaping teaspoons taco seasoning (I use mild)
• salt, to taste and if needed

Directions:

1. Add all of the salad ingredients to a large bowl. (If you're not serving it right away, add the tortilla chips on last right before serving. They'll stay crunchy that way.)
2. Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
3. Spoon dressing over salad, then give everything a big toss to combine. Serve cold.

Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2! Add the tortilla chips right before serving.

Additional Notes:

1. For the grilled chicken, I drizzled 3 large chicken boneless skinless breasts with olive oil and seasoned with salt and pepper before grilling. This was about 5-6 cups of cubed chicken. You can also use store-bought rotisserie chicken or just any leftover cooked chicken you have.

JAPANESE CUCUMBER SALAD (SUNOMONO)

I love everything about this Japanese Cucumber Salad. It is refreshing, light, and sweet & tangy at the same time! The vinegar dressing does the job. Oh and don’t forget the pleasant crunchiness of the cucumbers. Also, it requires almost no time to make. You can throw it together in under 5 minutes!

INGREDIENTS

• 1 large English cucumber or 2 Japanese cucumbers
• ½ tablespoon salt
• ½ tablespoon sugar, or more
• 2 teaspoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon white sesame seeds

INSTRUCTIONS

1. Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
2. In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
3. Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!

ROSEMARY ROASTED POTATOES

INGREDIENTS

• 1 1/2 lbs (750 g) “"B"” size red potatoes (about 2 in./5 cm in diameter), unpeeled
• 1 tbsp (15 mL) vegetable oil
• 1 tbsp (15 mL) fresh rosemary leaves, finely chopped
• 2   garlic cloves, pressed
• 3/4 tsp (4 mL) salt

DIRECTIONS

1. Preheat oven to 450°F (230°C). Cut potatoes into wedges using Veggie Wedger. Combine potato wedges, oil, rosemary, pressed garlic and salt in large mixing bowl; toss to coat.
2. Arrange potato wedges in a single layer over Large Sheet Pan. Bake 12-15 minutes; remove pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.

Yield:

• 4  servings

Nutrients per serving:

Calories 200, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 45 g, Protein 7 g, Sodium 440 mg, Fiber 5 g

rosemary chicken, bacon and avocado salad.

rosemary chicken, bacon and avocado salad

yield: serves 2

total time: 35 minutes

ingredients:

• 4 slices thick-cut bacon
• 1/2 pound boneless, skinless chicken breasts
• salt and pepper
• 1 tablespoon olive oil
• 2 tablespoons minced fresh rosemary
• 6 cups spring greens and/or butter lettuce
• 1 bunch watercress
• 1 cup cherry tomatoes, halved
• 1 large avocado, thinly sliced

rosemary vinaigrette 

• 2 teaspoons dijon mustard
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon minced fresh rosemary
• salt and pepper

directions:

Heat a large skillet over medium-low heat and add the bacon. Cook until it's crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.

Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it.

Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!

rosemary vinaigrette 

Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.