Vegetarian Recipe - Page 4

PANEER BHURJI (Sanjeev Kapoor's receipe)

Ingredients
4 long lasagna noodles
Nonstick cooking spray
1/2 cup chopped onion
1 tspn dried oregano
1 tspn dried basil
1 tspn dried parsley
1 tspn dried thyme leaves
4 cloves garlic - minced
2 cans low-sodium tomato sauce
2 cups spinach - blanched leaves
2 cups mix vegetable
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese

1/2 cup Pesto Sauce (ingredients and recipe described below) - This is optional, you can make the lasagna without this too without compromising on the taste!

Method

Pesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(optional). Also add 1 cup fresh parmesan cheese. Now keep adding a tbsp of pure olive oil slowly while blending the mixture. When its half crushed, add some pine nuts to it, and blend again to form a thick yet spreadable pesto paste. keep adding Olive Oil as required.

Lasagna
Preheat oven to 350 degrees. Cook noodles according to package directions, then drain and keep aside.

Heat 2 tbsp olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant. Add dried oregano, basil, and parsley and stir. Add the tomato puree and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place eggplant slices and the mushrooms on a sheet pan and brush with olive oil mixture. Bake until soft, about 5-8 minutes.

Line the bottom of a casserole dish with 2 cooked noodle sheets. Then arrange baked eggplant and mushroom slices. Add the blanched spinach leaves. Add a thick layer of the Pesto Sauce. Top with half of the tomato sauce and then spread the ricotta cheese over. Sprinkle with half of the mozzarella. Repeat the same layering again in that order and sprinkle all the remaining cheese on the top. Bake until the cheese is melted and brown, about 30-35 minutes. Let stand for 5 minutes before cutting into chunks and serving.

Ingredients

Corn kernels ( fresh ) - 1 cup
Capsicum - 1
Onion ( big ) - 1
Green chilli - 1
Vinegar - 2 tsp
Olive oil - 1 tsp
Salt - as needed

Method

1. Cook corn kernels with water in a pan.
2. When cooked, drain water and set aside.
3. Cut capsicum, green chilli, onion finely.
4. Mix corn, capsicum, green chilli, onion , vinegar, olive oil, salt in a bowl, refrigerate and serve chilled.

Ingredients