Spinach and Mushroom delight!

Getting bored of the daily daal, chaawal, roti, sabzi, I decided to churn out something different! Racked my brains and collected some veggies from the refrigerator, and baked this wonderful dish. It would go supremely well with plain steamed rice, but we had it last night with a crazy combo of veg. dimsums :))
Nevertheless it tasted wonderful, give it a try. You can change some vegz. and add others, if you want.

Spinach and Mushroom delight-

Preparation Time: 15 minutes approx.     Cooking time: 20 minutes  Serves: 4

Ingredients:

Potato layer-
Boiled and mashed potatoes- 4 (medium)
Green chillies- 2 (chopped)
Lemon juice- 2 teaspoon
Salt- as per taste
Mix all the above ingredients thoroughly.

Spinach layer-

Chopped Spinach- 4 teacups
Tender corn- 100 grams
Chopped onion- 1 large
Green coriander chopped- 4 tablespoons
Green chillies (chopped into very thin slices)- 2
Chopped Tomato- 1 large
Tomato purée- 1/2 cup
Light butter or cooking oil- 1 tablespoon
Salt- as per taste

Top layer-
Button mushrooms- 2 cups (200 grams) - thinly sliced
Cottage cheese- 200 grams (grated)
Tomatoes- 2 ( thick rings)
Fresh Cream (optional) - 1 teaspoon

Method-

 Heat the light butter in a pan or kadhaai, fry the onions in it for a couple of minutes on medium heat. Now add the green chillies and coriander and cook this for another minute.
  Mix the chopped tomatoes, stir for a few minutes and then add the spinach, tender corn and tomato purée. Sprinkle some salt and allow this to cook for some minutes.
 Meanwhile,take a greased baking dish and spread the potato layer, evenly in it. Now pour the spinach- preparation on it. Sprinkle some sliced mushrooms on the spinach layer, and then spread the grated cottage cheese on it. Again, place the left-over mushroom slices on the cheese, along with the tomato rings.
 Pre-heat the oven at 230 degree Centigrade (450 degree F) and then place the greased dish in it for approx. 20 minutes ( switch off earlier, if you find that the cheese is turning browner than you like).

Serve piping hot with steamed rice or garlic bread sticks!

KADHAI PANEER LAZAWAB

KADHAI PANEER LAZAWAB RECIPE

 Serves: 3                                                                                                                                       

 Time: 25minutes

Cottage Cheese or Paneer, as it is known in North India, is a very versatile ingredient for vegetarian cooking. Any preparation of Paneer is a great hit with meals involving rice or Indian Breads. In fact, even as a snack or a starter- dish, paneer has won hands down in any vegetarian menu!

Here we will mention a very popular recipe- ‘Kadhai Paneer Lazawaab’. It is very simple and not very time- consuming to make.

Ingredients:

Cottage Cheese/ Paneer- 250 grams (cut into 1 cm broad strips, approximately 3 inches long)

Onions- 4 large sized

Capsicums- 3 (cut into 1 cm broad strips)

Tomatoes- 4 medium sized

Garlic cloves- 5

Green chillies- 2

Bay leaves- 2

Cloves- 4

Cinnamon stick-1 piece (an inch long)

Green Cardamom- 2

Ginger- 1 piece (an inch long)

Red chilli powder- ½ teaspoon

Refined cooking oil- 2 tablespoons

Edible orange colour- 1 drop/ a pinch (if in powder form)

Salt- as per taste or 1 teaspoon (level)

Method:

Sauté the capsicum and cottage cheese/ paneer strips for a few minutes in 1 tablespoon cooking oil and then keep them aside.

Grind the tomatoes, onion, garlic, ginger, cloves, cinnamon, green cardamom, red chilli powder, salt and green chillies. In this ground paste, add the orange colour and mix well.

Heat a tablespoon of oil in a saucepan, and add the bay leaves to it. Immediately reduce the flame and add the ground paste to it. Cook this on a medium flame, until the oil starts separating.

Now, add the sautéed capsicum and cottage cheese strips. Cook on low flame for a few minutes, gently stirring in the mixture, so that it evenly coats the paneer and capsicum. After 3-4 minutes, remove from flame!!

Yeh lo!! Its ready to be served!!