Bok Choy with Water Chestnut
bok choy 4
water chestnut 100 gms
bean sprout 100 gms
peeled and minced garlic 20 gms
corn flour 15 gms
salt to taste
broth powder 20 gms
sugar 10 gms
sesame powder 10 gms
chopped spring onion 1 sprig
water as required
Wash and roughly cut the bok choy.
Drain the water chestnut, wash the bean sprouts, dissolve the corn flour in water, and cut the capsicum into triangles.
In a pan, heat up some vegetable oil, add the bok choy and garlic to it, and sauté for half a minute.
Add the water chestnut and continue cooking. Follow that up with some water, broth powder, and sugar and bring it to a boil.
Then add the corn flour and salt, and finish it with a dash of sesame oil.
Garnish with the chopped spring onion and bean sprouts.
Mustard Green Stuffed Cottage Cheese
mustard greens 500 gms
garlic 50 gms
onion 100 gms
paneer 200 gms
hung curd 50 gms
degi mirch powder 10 gms
tomato 200 gms
kasoori methi 5 gms
butter 50 gms
ghee 50 gms
cumin 10 gms
ginger garlic paste 10 gms
cream 50 ml
honey 10 ml
salt to taste
Blanch the mustard greens, then chop them and make into a fine paste.
Heat up the ghee, add chopped garlic and cumin, and cook the mustard paste.
Cook for a while and add seasoning. Keep aside and allow it to cool.
Mould the paneer into a cylindrical shape of about three centimetres in diameter.
Make another cylindrical incision of about two centimetres in diameters on the same cylinder and scoop out the paneer to make it hollow.
Mix the hung curd, degi mirch powder, garam masala, ginger garlic paste, and salt to make a thick marinade for the paneer.
Now stuff the paneer with the mustard green mixture and cook in an oven for eight minutes at 250°C.
For the sauce, blanch the tomatoes, peel them, and make a smooth puree.
Cook in oil with ginger garlic, butter, seasoning, and garam masala until it forms a smooth sauce, and finish with some kasoori methi powder.