Thursday, 22 June 2017

Paneer Fajitas with Lettuce

Almost five months away from blogging, it took me a while to restructure my thoughts and come back with a recipe which is different yet suits the theme of my blog: International foods with a desi twist.
What better than an Indianised version of Fajitas, a popular Mexican dish. Fajitas are a Make It Yourself type of dish where they serve veggies or meat sauteed in a sauce, on a hot grill with tortillas, sour cream, and cheese to go with it on the side.
 They usually serve the vegetarian version of this dish with Tofu, in one of our frequently visited restaurants Jack Astor's in Toronto. My husband is not a big fan of Tofu and hence we decided to make our own version with Panner (Milk Cheese).

Perfect for a weeknight dinner our a quick game bite, this takes less than 30 mins to prepare. Enjoy this quick and easy recipe.


Paneer Fajitas with Lettuce

Ingredients
  • 2-3 Big Sized Lettuce Leaves
  • I cup Paneer, cut into strips (Milk Cheese)
  • 1 cup colored bell peppers, cut into strips
  • 1/2 cup onion, cut into long strips
  • 1 tsp Tomato Ketchup
  • 1 tsp Tobasco Sauce
  • 1 tsp Red Chilly Powder
  • 1 tsp Pepper
  • 1 tsp Honey
  • Salt and Pepper to taste
  • Oil for sauteing
  • Lemon Wedge for garnish
For serving
  • Tortillas (optional)
  • grated cheese
  • Sour cream
  • Ketchup of choice
Paneer Fajitas 
Method
  • Heat oil in a pan and add onions, bell peppers and cook well until crisp.
  • Add the Paneer Strips and saute well until you get a golden brown color for the paneer.
  • Add the spices and ketchup mentioned above and mix well, until veggies and paneer are coated
  • Add salt to taste and mix well
  • Cook till all the moisture is absorbed and make sure mixture is crisp in texture
  • Take a lettuce leaf on a plate and serve the mixture on top.
  • Sprinkle cheese, add sour cream and roll like a wrap.
  • Sprinkle lemon juice and garnish with a lemon wedge.
Paneer Fajitas served on a Lettuce Leaf

You can use Tortillas too instead of Lettuce. You can also serve it on hot grill if available at home. If not, simply prepare the mixture before serving.

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Saturday, 4 March 2017

Cream of Spinach Soup

With the temperature suddenly dipping this weekend, it was time to indulge in a warm soup and cozy up in the blankets. I normally prefer Tomato Basil Soup with some freshly baked garlic bread, but this time decided to try Cream of Spinach, one of my restaurant must-order items.


Cream of Spinach Soup

A simple and quick recipe, this recipe needs just three ingredients and some seasoning. Full of iron, it is great option to include in your everyday diet as well.

Ingredients
Palak Soup

  • 1 bunch Spinach / Palak leaves, washed.
  • 1 onion, finely chopped
  • 1 tsp Nutmeg Powder
  • Salt and Pepper to taste
  • 1/2 tsp Sugar (Optional)
  • 1/2 tbsp Butter (Can be avoided if you are vegan)
  • 1/4 cup Table Cream  (Can be avoided if you are vegan) 
Method
  • In a pan, heat some butter and add the onions. Saute till brown.
  • Add the spinach leaves and cook till they leave water
  • Add some water and let the spinach boil.
  • Keep aside and let it cook for sometime
  • Blend this in the mixture and transfer into the pan again.
  • Simmer at a low flame.
  • Add the nutmeg powder, sugar, salt and pepper and bring to a boil.
  • Add the cream and mix well.
  • Serve hot.
Best served with Bruschetta
A cup full of Spinach Soup

You can enjoy this recipe with our Spinach Garlic Bruschetta with Red Bell Pepper Sauce. This cobination is a great hit with the kids and can be enjoyed as a complete meal.