Bok Choy with Water Chestnut and Mustard Green Stuffed Cottage Cheese

Bok Choy with Water Chestnut

Ingredients                             Qty
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
capsicum                               1
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



Ingredients                             Qty
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.