VEGETARIAN TANDOORI KEBABS Recipe

VEGETARIAN TANDOORI KEBAB

     INGREDIENTS:

• Paneer 250g (cubed)
• Fried tofu puffs 150g (cubed)
• Potato 150g (peeled, cubed, boiled)
• Baby button mushrooms 100g
• For Tandoori Paste:
• Tandoori masala 4 tsp
• Tomatoes puree 5 tbsp
• Garlic 2 cloves (crushed)
• Ginger 2 tsp (crushed)
• Brown sugar 2 tbsp
• Lemon 2
• Salt 1 tsp or to taste
• Plain yogurt 1 tbsp    

    DIRECTIONS:

• For Tandoori Paste: Put all ingredients in a blender and blend into a smooth paste. Add water if needed.
• Boil water with salt, add paneer and tofu. Boil gently to soft them for 4 minutes. Drain the water.
• Now in a bowl combine paneer, tofu, potato, mushrooms and tandoori paste.
• Refrigerate for 1 – 4 hours depending on the time you have.
• Put ingredients on skewers and cook on hot coals, turn in intervals until get a nice reddish color.

ENJOY THE RECIPE!!! HAPPY COOKING....

MACARONI AND CHEESE Recipe

                                                              

MACARONI AND CHEESE Recipe

Ingredients:

•   200 g macaroni, preferably elbow macaroni
•   1 tbsp oil
•   1 clove of garlic, crushed
•   1 onion, dice
•   2 red peppers
•   1 carrot, slice & cut in long cube
•   1 packet knoor Easy to Cook Italian Pasta White Sauce
•   200 ml milk
•   30 g oil
•   ¼ cup grated cheese
•   Parsley or basil to garnish

Directions:

• Cook the macaroni in a large pot as per instructions on the package, drain and set aside.
• Make the Knorr® Easy to Cook Italian Pasta White Sauce as instructed on the back of the packet.
• Sauté the garlic, onion, carrot and capsicum until tender. Add the white sauce, pasta and simmer for 3 minutes.
• After removing the pasta from the stove-top, add the grated cheese, and stir well. Garnish with chopped parsley or basil.

ENJOY THE RECIPE!!! HAPPY COOKING....

WONTON SOUP Recipe

 

WONTON SOUP

Ingredients:

•    Stalks scallions (chopped): 2
•     Vegan ground sausage: 1/3 of a cup
•     Ginger (chopped): 1 tbsp
•     Spinach: 1/2 of a cup
•     Soy sauce: as desired
•     Vegetable broth: 3 cups
•     Olive oil: 1 tbsp
•     Water: 1 and 1/2 cups
•     Vegan wonton wrappers (at room temperature): 6-7

Directions:

1. Saute scallion, sausage, half of the ginger, and spinach in the large pot with the soy sauce and olive oil for about 5 minute. Pour the ingredients into another bowl and set aside  
2. Pour the water and vegetable stock into the same large pot, scraping any sausage stuck to the bottom of the pot. Add in more soy sauce and allow to simmer
3. In the other pot, boil about 2/3′s of the pot worth of water
4. Prepare a small bowl of water to have off to the side. Taking one wonton wrapper at a time, place approx 1 tbsp of the filling in each. Brush water over half of the edge of each wrapper and then fold over to form a half circle. Push down along the edge. Ensure to leave 1 tbsp of filling aside
5. Place the left over filling into the soup you set aside earlier, then place the wontons into the boiling pot  of water. Allow them to cook for about 2 minutes, or until floating
6. Place the wontons into the soup and let sit for another 2 minutes before serving

This soup will serve about 4 and takes only about 15 minutes to prepare!

ENJOY!!! HAPPY COOKING....