Bell peppers and parmesan cheese stuffed Mushroom

Serving size : 4
Total preparation time : 5 mins
Cooking time : 8 mins

Ingredients :
15 medium sized mushrooms, washed and dried
1/2 cup grated parmesan cheese
1/2 cup chopped red bell peppers
4 garlic cloves. minced
2 tspn olive oil
1/2 tspn salt
1/2 tspn black pepper
1/2 tspn oregano
1 tspn dried parsley leaves

For baking :
1 tspn butter.

For garnish.
Grated cheese
1 tspn freshly chopped parsley leaves

Method :
Remove the stems of the mushroom and chop them. Heat 1 tspn oil in a pan and saute the garlic. Add the red bell peppers and the chopped mushroom stems and saute for a min. Add salt, parsley, black pepper and oregano.Turn off the heat and add the grated cheese. Mix well and set aside.
Preheat the oven at 350*F and line a baking sheet with oil or parchment paper. Now stuff each of the mushrooms with the stuffing and line them on the baking sheet. Sprinkle some butter over each of the mushrooms and bake for 5-6 mins until cooked. Remove from the oven, top each of the mushrooms with some more grated cheese as preferred and a dash of chopped parsley. You could again transfer these into the switched off still hot oven for the cheese to melt. Serve hot as an appetizer.

Tips :
You could use sweet corn kernels, chicken, tofu, potato, green peas as the stuffing or a veg mix of your choice.
You could use butter for extra extra and skip the olive oil totally
You could use 1 tbpsn bread crumbs for preparing the stuffing of this recipes to give a crunchy topping.
You can prepare the stuffin,stuff the mushrooms and keep in the refrigerator and bake just mins before your guests arrive.

Vegetable Upma

Serving size : 4
Total Preparation time : 8 mins
Cooking time: 15 mins

Ingredients :
1 cup medium sized semolina, roasted
1.5- 2 tbspn oil/ ghee

For the tempering :
A pinch of asafetida
1 sprig/ 7-8 curry leaves
1 tspn cumin seeds
1 tspn mustard seeds
1/2 inch grated ginger
3 finely chopped green chilies
1 tspn Split and skinned black gram/chana dal/bengal gram
1 tspn Split and skinned black lentils/ urad dal
1 tbpsn peanuts
1 tbspn cashew nuts

For vegetable mix :
1 tbspn finely green peas
1 tbpsn chopped green beans
1 tbspn finely chopped carrots
2 tbspn finely chopped onions
2 tbspn lime juice
1.5 tspn salt
2 tspn sugar
2 cups hot water

For the garnishing :
1 tspn freshly grated coconut (optional)
1 tbspn finely chopped coriander leaves


Method :
Heat a wide heavy bottom non stick pan with ghee/oil on medium heat. Add the mustard seeds and fry till they crackle. Add the asafetida and cumin seeds along with the chana dal and urad dal. Add the cashew nuts and peanuts and fry them along with the lentils/dals. Add the green chilies,curry leaves along with ginger, saute for 1 min. Add the chopped onion and fry till transparent. Now add the chopped vegetables, salt and sugar and mix well. Turn the heat to medium, add hot water to the vegetables, mix well and bring the water to a boil. Cook till the vegetables are tender. Now turn the heat to medium and add the roasted semolina in 3- 4 batches stirring continuously to make sure there are no lumps. Keep on stirring and cook the semolina till it absorbs the water and swells. Lower the heat and cook the mixture till it becomes dry. If the mixture is too dry add some more water. Simmer for another 2 mins stirring making sure the mixture doesn't stick at the bottom. Turn off the heat, add the lime juice and mix well. Garnish with coriander leaves and freshly grated coconut and serve hot.

Best served as a snack or breakfast with green coconut chutney, lemon wedges or pickle

Tip :
Using hot water to cook the semolina helps in saving cooking time.
You could skip the veggies totally and use only the nuts and lentil.
Veggies leave water upon cooking so add water in parts, you could add more water if required.
Adjust sugar, salt and lime juice as per required taste.

Sprouted Turkish gram pilaf/ Matki pulav

Serving size :4
Total preparation time : 5 mins
Cooking time: 12-15 mins

Ingredients :
1 cup white sona masoori/ basmati rice, washed and pre soaked for 10 mins
3/4 cup washed and sprouted turkish gram/matki/moth
2 1/4 cup water/ equivalent vegetable stock
1 finely chopped onion.
5 garlic cloves, minced.
1 tspn ginger paste
4-5 green beans, blanched (optional)
1 finely chopped tomato
1 bay leaf
2 cloves
1 inch cinnamon stick
2 black pepper corns
2 whole red chilies
1 tspn shahi jeera/ black cumin seeds
1 black cardamom/ 2 green cardamoms
4 - 5 roasted cashew nuts
1 tspn salt
1 tbspn ghee/ clarified butter/ oil
2 tbpsn chopped cilantro/ coriander leaves

Method :
Heat ghee/oil in a pressure cooker. Add the whole spices and chilies and saute till brown. Add the garlic and ginger and saute till brown for 1 min. Add the cashew nuts followed by the chopped onion and saute till transparent for 1 min. Add the tomatoes, green beans, the sprouted turkish gram, salt and the water/stock. Cover the cooker with the lid and pressure cook for 6-8 mins or till 2 whistles.
Once the steam is out, remove the rice and transfer to a serving bowl. Garnish with chopped cilantro leaves. Serve hot with choice of curry or grilled seafood/ chicken.


Tips :
Do not add too much water. 2 - 21/4 cups water is sufficient depending on the quality of the rice.
You can add a mix of sprouted lentils or a mix of veggies to this recipe.

Asparagus and mushroom rice

Serving size :4
Total preparation time : 10 mins
Cooking time: 18 mins

Ingredients :
1 cup white rice, washed and pre soaked for 10 mins
12 stalks of asparagus, washed, cleaned and blanched into 2 inch length.
1 knorr/maggi vegetable stock cube.
1 finely chopped onion.
1 cup diced mushroom
5 garlic cloves, minced.
1 bay leaf
2 cloves
1 tspn black pepper
1 tbspn olive oil
1 tspn freshly chopped parsley leaves

Method :
Cook the rice with 2 cups water, bay leaf and vegetable stock cube and set aside.
Heat oil in a pan on medium heat. Add the minced garlic and the cloves and saute well for 2 mins.
Add the chopped onion and saute on medium heat for 2 mins till transparent. Now add the blanched asparagus,mushrooms, salt and black pepper and cook on medium heat for 3 mins. Once the asparagus and mushrooms are cooked, add the cooked rice and parsley leaves and mix well.
Best served with seafood or any choice of protein.

Tips :
You could use home made vegetable stock or chicken broth instead of the readymade stock cube.
Note that if you are adding the stock cube, it already contains salt. So do not add salt to the rice.
However if using your own stock you can add salt accordingly.
Do not overcook the asparagus. Cook it till tender but crispy.
Cook the rice 90% such that its not sticky and the grains are separated.

Cilantro lime rice

Serving size :4
Total preparation time : 10 mins
Cooking time: 15 mins

Ingredients :
1 cup white rice, washed and pre soaked for 10 mins
1/4 cup lime juice
1 cup freshly cilantro leaves
1 bay leaf
1.5 tspn salt.
2-3 cilantro leaves to garnish

Method :
Puree the cilantro leaves.
Cook the rice with 3 cups water and a little salt, strain the water and keep aside.
Heat oil in a pan on medium heat, add the bay leaf. Add the pureed cilantro paste and simmer for 2 mins on low heat. Add the rice,lime juice and mix well. Garnish with cilantro leaves and serve hot. Best served with black beans or with seafood or chicken on the side.

Tips :
You could add a cinnamon stick and use chopped coriander leaves instead of puree.

Cabbage stir fry with roasted split chickpeas

Serving size : 4
Total preparation time : 7 mins
Cooking time : 8-10 mins

Ingredients :
1/2 medium size cabbage, finely chopped
4 green chilies. finely chopped
5 curry leaves
1 tspn cumin seeds
1tspn mustard seeds
A pinch of asafetida
1 tspn Salt
1 tbspn oil
1 tbspn roasted split bengal gram/ roasted split chickpeas (Daliya/chana dal)


Method :
Heat oil on medium heat in a saucepan or wok. Once the oil reaches its boiling point, add the cumin seeds, mustard seeds and asafetida and let it splatter. Then add the curry leaves, the green chilies followed by the roasted gram. Stir fry till well browned and then add the cabbage, salt and turmeric and mix well. Stir fry this on medium heat for 5 mins. Once the cabbage is tender stir fry occasionally with the heat on low for another 2 mins. Turn off the heat and serve hot with rotis or chapaties.

Whole brown lentils with potatoes/ Aloo masoor dal

Serving size :4
Total preparation time :10 mins
Cooking time 10 mins

Ingredients :

1 cup sabut masoor/ whole brown lentils
4 garlic cloves, minced.
1/2 inch ginger, minced
5 curry leaves
4 green chilies, finely chopped
2 small tomatoes, finely chopped
2 potatoes, cut into wedges.
1/2 cup coriander leaves, finely chopped
1 tspn cumin seeds
1 tspn mustard seeds
A pinch of  asafetida
1/2 tspn coriander powder
1/4 tspn turmeric
1 tspn salt
1 tbsp ghee/ oil


Method :
Wash and pressure cook the lentils with 3 cups water for 2-3 whistles. Heat oil/ghee in a saucepan on medium heat and temper with mustard seeds, cumin seeds, asafetida, and curry leaves. Add the ginger, garlic green chilies and turmeric and cook for a minute. Add the tomatoes and potatoes along with salt. Let it simmer for 2 mins and then add 1 cup water and cook on high heat for around 5 mins until the tomatoes are mushy and the potatoes are soft forming a tangy tomato gravy. Add coriander powder followed by the boiled lentils at this stage. Stir well and then top it up with coriander leaves. Simmer for another 2 mins on medium heat and turn off the heat. Serve hot topped with ghee with white steamed rice or roti.


Tip :
You can add chopped onions to this or avoid garlic as well to make it a pure veg recipe.
You can use presoaked sprouted lentils instead of directly pressure cooking whole unsoaked lentils.
This recipe can be prepared with green gram (moong), turkish gram (moth) or a combination of various lentils.
You can add garam masala to this to give it a spicy flavor.

Bread potato rolls

Crispy fried potato bread rolls make a mouthwatering tea time snack with Indian spicy flavors blending the crunchiness of the bread on the outside and the softness of the mashed potato on the inside.

Serving size : 8 bread rolls
Total preparation time : 20 mins
Cooking time : 15 mins

Ingredients :
2 medium size potatoes
4 bread slices
1/4 cup green peas
1 finely chopped/minced green chili
1 tspn ginger paste
1/4 cup chopped onion (optional)
1/4 tspn cumin seeds
1/2 tspn red chilli powder
1/2 tspn mango powder/amchoor
1/4 tspn coriander and cumin powder (optional)
1 tbspn finely chopped coriander leaves
1/2 tspn salt
1 tspn oil
2 cups oil to deep fry
A bowl of water

Method :
Boil, peel and mash the potatoes to get around 1 cup mashed potato. Trim the edges of the bread slices cut them into two pieces each ( rectangular pieces). Heat oil in a skillet and temper the cumin seeds along with green chili and ginger. Add the onions, green peas and stir, followed by the mashed potatoes, coriander leaves,salt and the spices. Turn off the heat and mix well. Taste the mixture to check the salt and spice level.

Take some oil on your palm, and take 1.5 tspn of this stuffing for each ball and make the oval balls ready. Now take the bread slices and a bowl of water to start making the bread rolls. Wet only one side of the bread by dipping in the water and then press and squeeze out the excess water by holding the bread slice between your palms. This is to make the bread moist and hold the filling. Now place the oval potato ball in the center of the moist bread on your palm and overlap the bread slice over the ball to mould it in oval shape and lock it completely. Make the other rolls one by one in this fashion and let them sit for around 5 minutes for water evaporation before frying which will help them become crispier and yet less oily.

Heat oil in a deep frying pan on medium heat. Once the oil reaches its boiling point, drop a few rolls one by one without overlapping each other and deep fry till golden brown. Fry them evenly turning occasionally on medium heat and make sure not to burn them, removing from heat within 2-3 minutes. Place these on a paper towel to remove excess oil. Serve hot with coriander mint chutney and date and tamarind chutney.

Tips :
The stuffing should be spicier and saltier than your prefer as after the bread coat it will taste milder.
You can skip the onion to make it a pure veg dish or add garlic too for better taste.
The bread should be firm, the size of the roll will depend on the size of the bread.
The bread should not be too moist with water or it will absorb too much oil.

Cucumber and mint raita/ Cucumber and mint Yoghurt

Cucumber mint raita gives a soothing feeling on the throat with its refreshing yet cooling effect. This is a mild raita recipe that only has the astringent tingling flavor of ground fresh black pepper balancing with the sweetness of sugar and the sour and salty hint given by rock salt.

Serving size : 4
Total preparation time : 8 mins

Ingredients :

1 cup thick yoghurt
1 cup water
1/2 cup shredded cucumber
2 tbspn finely chopped mint leaves
1 tspn sugar
1/2 tspn freshly ground black pepper powder
1/8 tspn rock salt
Salt to taste.

Method :
Whip the yoghurt and water together with a whisk. Add all the spices and seasoning and mix well. Lastly add the cucumber and mint and stir. Serve chilled.

Carrot salad

Carrots are not just healthy but also delicious. If you are not fond of sticks and dips, this refreshing juicy yet tender grated carrot salad with the sourness of lime and the heat of green chilies might electrify your taste buds.

Serving size : 2
Total preparation time : 5 mins

Ingredients :
2 medium sized carrots, finely grated
1 green chili, finely grated
1 tbspn finely chopped cucumber
1 tbspn finely chopped fresh coriander leaves
1 tspn roasted groundnut powder
1 tbspn lime juice
1/2 tspn sugar
1/2 tspn salt
A pinch of rock salt

Method :
Mix all the ingredients well. Serve immediately.

Goan style semolina coated potato fries

Soft and melt in the mouth potatoes with an aromatic spicy flavor surrounded by a crispy semolina layer on the outside that makes it even more delicious. If you love potatoes, this spicy and cripsy hot potato slices will be difficult to resist. As a part of Goan Hindu vegetarian meal, these fries are so vital in a lunch plate that without these the food is difficult to gulp they say. Easy to prepare and ready in minutes yet will vanish in seconds. No one can have just one.

Serving size : 3-4
Total preparation time :10 mins
Cooking time :10 mins

Ingredients :
2 large russet potatoes, sliced in 1/2 cm thickness
1/4 tspn turmeric powder
1/2 tspn cumin and coriander powder
1/4 tspn black pepper powder
1 tspn chili powder
1/2 tspn ginger garlic paste
3-4 tbspn semolina
1 tbspn oil
Salt to taste

Method :
Marinate the potato slices with the spices and salt. Heat a skillet on medium heat. Coat the slices in semolina one by one and place on the skillet . Sprinkle some oil over the pieces and fry the potato sliced on both the sides till golden brown and crispy. Serve hot with tomato sauce, tamarind chutney or mint and coriander chutney.

Tips :
Marination can be altered by adding garam masala, black pepper, tamarind pulp or lime juice.

Chinese Sweet corn vegetable soup

Serving size : 4
Total Preparation time : 15 mins
Cooking Time : 10-12 minutes.

Ingredients :

1.5 cup corn kernels
2 tbsp finely chopped carrot
1 tbspn chopped white onion (white part of green onion/scallions)
3 garlic cloves, minced
1/2 tspn ginger paste
1 tbspn chopped celery.
2 tbspn finely chopped green onion.
4 cups vegetable stock. ( see recipe)
1 tbspn chopped coriander leaves
1 tbspn oil
1 tspn salt
1/2 tspn sugar
1.5 tspn freshly ground black pepper powder
1/2 tspn corn flour (optional )
1 tspn soy sauce (optional)
1/2 tspn Rice vinegar (optional)

Method :
Coarsely grind 1 cup corn kernels in a blender till its creamy and pulpy. Keep some mashed/broken corn pieces and do not make a paste. Now heat oil in a saucepan, and saute the garlic and ginger. Add the onion and saute till transparent. Add the salt, black pepper. Add the celery, carrot, corn kernels, mashed cream of corn and part of the green onion and saute for a minute. Add vegetable stock and bring it to a boil. Simmer covered on medium for 5 mins till all the added veggies are cooked. Add the coriander leaves. Mix corn flour, rice vinegar and soy sauce separately in a bowl with sugar and stir in the simmering soup. Turn the heat on low and stir to get the desired consistency. Add water or stock if required. Check for taste and adjust salt, and black pepper. Serve hot garnished with chopped green onions.

Herby Mahi Mahi pan seared in white wine

Serving size : 4-8
Total preparation time : 30 mins
Cooking time : 8 mins.

Ingredients :

For the marination :
8 Mahi mahi boneless pieces
1 tspn Salt
1 tspn Black pepper
1 tbpn lime juice
1tspn paprika
1.5 tspn finely chopped italian herbs (basil, parsley and oregano)

For the frying :
1.5 tspn  white wine
1.5 tspn olive oil
1/2 tspn garlic powder
1/2 tspn paprika mixed with vinegar.

Method :
Marinate the fish with the marinating ingredients for 30 mins under refrigeration.
Heat a non stick pan on medium heat, Put some olive oil and place the marinated fish pieces on the pan.Once the fish starts cooking, sprinkle the white wine over the fish and cook on high heat for 2 mins.Turn the fish on each side in the white wine and cook on medium heat for 5 mins.Sprinkle  Pan sear for another 2 mins until cooked evenly and browned on all sides. drizzle the paprika mixed with vinegar and sprinkle the garlic power over the fish. Once done, turn off the heat and transfer to a serving plate. Garnish with herbs and lemon wedges. Best served as a side with pasta, rice or any other entree.

Pomegranate and tomato raita/ Flavored Yoghurt with pomegranate and tomatoes.

Serving size : 3-4
Total preparation time : 5-6 mins

Ingredients :

1.5 cup thick yoghurt
1/2 cup water
1/4 cup finely chopped tomatoes
1/2 cup pomegrante seeds
1 tbspn finely chopped onion
1 tbpn finely chopped coriander leaves
1 tspn chat masala
1 tspn roasted groundnut powder
1/4 tspn rock salt.
1/2 tspn black pepper
1/4 tspn sugar
A pinch of salt to taste

Method :

Whip the yoghurt well with water. Add in all the powdered spices and salt and mix well. Add in the tomatoes, pomegranate seeds, coriander leaves and roasted groundnut powder. Do a taste of flavors.Add more sugar/ black pepper if required.

Best served with biryani/ pilafs or any spicy curry/ entree.

Spicy Cottage cheese and bell pepper stir fry/ Paneer and capsicum stir fry

Serving size : 4
Total Preparation time : 20 mins
Cooking time :10 mins.

Ingredients :
2 cups cottage cheese/paneer cubes
1 cup sliced purple onion.
1 cup green bell pepper cut into cubes
1/2 cup finely chopped tomato
5 garlic cloves, minced
1 inch ginger, finely grated
1 inch cinnamon stick
2 cloves
1 bay leaf
1 star aniseed
1 tspn shahi jeera
2 red chilies
1/2 tsp turmeric powder
1/2  tspn roasted cumin powder
1 tspn roasted coriander powder
1 tspn kashmiri red chilli powder
1 tspn garam masala  ( Everest brand or any home made)
2 tbspn oil
salt to taste

Method :
Heat oil in a wide casserole on medium heat. Once the oil is heated, add the whole chilies and spices one by one and temper. Saute the ginger and garlic for a minute and mix in the chopped onions. Add salt and saute them till transparent. Add the the powdered spices one by one. Once the spices are well cooked for a minute, add in the tomatoes and bell peppers and saute for 2 mins on medium- high heat. Add the paneer cubes and stir well gently taking care not to break the pieces. Turn the heat to low- medium and let it simmer covered for another 2- 3 mins. Turn the heat off. mix well and serve hot. Best served with naan or rotis.

Tips :
You could marinate the paneer with 2 tspn of heavy cream, 1 tspn of ginger garlic paste and red chilli powder before adding to the the pan.
You can also use colored bell peppers in this recipe.
Make sure the bell peppers are not cooked too much and are tender yet crispy.

Peach Phirni/ Pudding

Smooth and flavorful rice pudding with the subtle aroma of peaches and the creaminess of rice and milk. Soothing and refreshing for the throat and the taste buds.

Serving size : 8
Total Preparation time : 40 mins
Cooking time : 35- 40 mins

Ingredients :
3 cups milk for cooking
1- tbspn milk for blending
1/4 cup rice
3/4 cup sugar
1/4 tspn cardamom powder
1.5 cups of fresh peach pulp ( around 2 peaches)
1/2 tspn corn starch
4 peaches, sliced
4-5 mint leaves
1 tbspn of sliced almonds

Method :
Wash, drain and pre-soak the rice for 15- 30 mins. Drain the water out and blend in a mixer to a fine texture with just enough milk. Keep aside. Now take a bowl with a little milk, add corn starch and make a mix. Mix this well with the peach pulp and keep aside. Heat a non stick heavy bottom pan and boil the milk on medium high heat. Simmer for around 8 mins until the milk comes to a boil and reduces to 2 cups. Now turn the heat to low, and take 1/4 cup milk from this pan into a bowl and mix it with the smooth rice paste. Now with the heat still on low, add the rice concoction into the milk slowly, stirring continuously to make sure no lumps are formed. Cook on low- medium heat till the rice is cooked, stirring to avoid the rice and milk from getting burnt and simmering until milk is reduced to half its quantity.When the mixture becomes thick and smooth, add sugar and cardamom and simmer for another 3-4 mins. Turn off the heat and pour in the peach pulp into this cooked rice. Mix well and transfer gently to a serving bowl. Garnish with almonds and let it cool. Refrigerate and serve chilled garnished with mint leaves and peach slices.

Tips
You can use 2 cups evaporated milk instead of using 3 cups milk.
Instead of peaches, you can use mango, passion fruit, chickoo, custard apple, guava, strawberry etc.
If not fresh fruit, you can use canned fruit by draining the syrup.

Masala Papad

Serving size : 3
Total Preparation time 10 mins
Cooking time : 3 mins

Ingredients :
3 Urad dal papads
1 cup finely chopped tomatoes ( seeded)
1/2 cup finely chopped onion
1 finely chopped green chili
1.5 tbspn of finely chopped coriander leaves
1 tspn lime juice
1/2 tspn chat masala
1/2 tspn chili powder
1/4 tspn rock salt
Salt to taste
2-3 tbspn nylon sev (optional)
1 tbspn pomegrante seeds (optional)

Method :
Deep fry the papad on by one in oil or microwave each side for 30 seconds.
Place them on a large plate. Now mix the lime juice, tomato, onion, coriander leaves, salt and rock salt in a bowl. Sprinkle the chat masala, chilli powder, and green chillies over the papad evenly. Now just before serving, sprinkle the tomato onion mix all over quickly spreading evenly, followed by the pomegranate seeds and sev (optional). Serve immediately.

Tip :
You can add the spices and keep. Sprinkle the veggies directly at the dinner table to avoid the papad becoming soggy.
Use tight and fresh tomatoes without too much pulp, remove the seeds and the juice if any while chopping.

Spinach and green peas in creamy sauce /Matar palak malai

Serving size : 3

Total preparation time : 10 mins

Cooking time : 20 mins

Ingredients :

4 cups Spinach,washed and blanched

1 cup Green peas

1/2 tspn ginger paste

A pinch of asafetida

2 cloves

1 inch cinnamon stick

1/4 tsp turmeric powder

1 tspn chili powder

1/2 cup milk

1 tsp besan/ gram flour

Salt to taste

2 tspn oil

1 tspn heavy cream

Method :

Heat oil in a pan on medium heat and temper the asafetida, cloves, cinnamon and ginger. Add the spinach and the green peas with turmeric and salt. Let it simmer for 6-8 mins on low heat till the natural water from the spinach evaporates. Now add the chili powder and mix well. Cook for another 6 mins on medium heat until the spinach and peas are well cooked.Take the milk in a bowl and mix in the gram flour well. Add this to the veggies and mix well.Add the whipped heavy cream at this point and mix well. Bring it to a boil till it becomes creamy and thick and serve immediately.

Best served with rotis or phulkas

Potato mushroom and corn stuffed green bell peppers

Serving size : 4- 6
Total Preparation time :30 mins
Cooking time : 15 mins

Ingredients :

3 large medium sized green peppers,washed, seeded and cut into halves.
1 cup potato mash
1/2 cup corn kernels.
1 cup finely chopped portabello mushrooms
1/4 cup finely chopped onion.
3 finely chopped green chilies
4 cloves of garlic minced
1/2 tsp ginger paste
1/2 cup finely chopped coriander leaves
1/2 tsp turmeric powder
1/4 tsp cinnamon powder
1/2 tsp cumin powder
1 tsp paprika
 1/4 tsp black pepper powder
Salt to taste
1.5 tbspn oil
1-2 tbspn Cheddar or any choice of grated cheese.
5-6 Coriander leaves for garnish

Method :
Marinate the bell pepper pieces with salt and set aside for 10 mins.
Heat oil in a non stick saucepan on medium heat. Add the green chillies, ginger and garlic and saute well. Then add the onion and cook till transparent for 1 min.Now add the mushrooms and corn kernels and cook on high heat for 2 mins. Turn the heat to low and add the potato mash,coriander leaves, followed by all the spices and salt. mix well and turn off the heat.

Let this mix cool, and then grease a baking tray with oil. Preheat the oven at 350*F. Take the bell peppers one by one and stuff the mixed vegetable mix into it. Arrange all stuffed bell peppers neatly on the tray, load the tray into the oven and bake for 8-10 mins till the outer bell peppers skin looks wrinkly and roasted. Once done remove these pieces carefully on a serving plate and serve topped with grated cheese and coriander leaves.

Tip : These bell peppers can be microwaved for 5 mins prior to stuffing the mix and cooked covered on a large skillet instead of using the oven.

Goan style Pomfret rava Fry

Serving size :2
Total Preparation time :20 mins
Cooking time : 8-10 mins

Ingredients :

4 pieces of pomfret,washed, and cleaned
1/2 tsp turmeric powder
1 tsp chili powder
1/4 tsp black pepper powder
1tspn tamarind pulp
Salt to taste
1/2 cup Semolina
1 tbspn oil

Method :
Marinate the Pomfret pieces in the spices, tamrind pulp and salt for set aside for 10 mins.
Heat oil in a skillet on medium heat. Roll the fish pieces over the semolina on a plate making sure the fish is well coated. Place the pieces one by one on the heated pan. Fry the pieces evenly on all four side by turning with the help of tongs. Sprinkle some more oil while turning. Cook on medium- high heat till outside layer is crispy and golden brown for about 6-8mins. Do not burn. Once done, remove these pieces carefully on a serving plate and serve with freshly sliced onion rings and lemon wedges.

Tip :
You could add garam masala, cumin and coriander powder to the spices and use lime juice instead of tamarind pulp.Tamarind pulp adds a different flavor compared to lime juice.
Other variations of marinating the same are using vinegar, paprika for color and garlic paste.