Kali Mirch Murgh Tikka (Indian Black Pepper Chicken)

500 gms skinless & boneless chicken cut into bite size pieces
5 cloves of garlic
1 green chili
200 gms hung yoghurt/ Greek yoghurt
1 1/2 tsp corn flour
1/2 tsp black peppercorns
1/2 tsp white peppercorns
1/2 tsp green cardamom powder
1/4 tsp garam masala powder
Salt to taste
Green peppers (optional)
Melted butter for basting

Add the garlic and chilli in a wet grinder with a splash of water & blend to a puree. In a mortar and pestle add the black and white peppercorns grind coarsely & set aside.

Add the yoghurt to a mixing bowl along with the corn flour. Mix well making sure there are no lumps. Now add the paste, ground peppercorns, cardamom powder, garam masala powder and salt. Marinate the chicken pieces in this mix for a couple of hours or preferably overnight.

Soak wooden skewers in water for 15-20 minutes this prevent them from burning. Preheat the oven to 200c. Thread the chicken pieces onto skewers along with the green peppers. Brush a wire rack with a little melted butter. Place the skewers on the wire rack and cook for 15-20 minutes until slightly charred around the edge and cook all the way through. Turn the pieces half way through the cooking process and baste with butter.

To serve place the chicken on warm flat bread with a sprinkle of chaat masala, some mint chutney and onion rings.

Grilled Cheese with Mango Chutney

1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1 tablespoon canola oil
1 small onion, minced
Kosher salt
Black pepper
1/4 cup white wine vinegar
1 tablespoon sugar
1 tablespoon plus 2 teaspoons minced peeled fresh ginger
2 ripe mangoes, chopped
1/4 teaspoon crushed red pepper
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded sharp white cheddar cheese
1 jalapeño, minced
2 tablespoons minced cilantro
Eight 1/2-inch-thick slices of sourdough boule
3 tablespoons unsalted butter, melted

In a medium saucepan, toast the seeds over moderate heat for 2 minutes. Coarsely crush.

In the same saucepan, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the vinegar, sugar and 1 tablespoon of the ginger and cook, stirring occasionally, until the vinegar is slightly reduced, 2 minutes. Add the mangoes, crushed seeds and crushed red pepper and cook over moderately high heat, stirring, until the mixture resembles jam, 5 minutes. Scrape the chutney into a small bowl and let cool. Season with salt.

Heat a griddle over moderately low heat. In a large bowl, toss both cheeses with the jalapeño, cilantro and remaining 2 teaspoons of ginger. Season with salt and black pepper.

Brush 1 side of each bread slice with butter. Arrange 4 slices buttered side down on the griddle. Top each with one-fourth of the cheese mixture and 3 tablespoons of the chutney. Close the sandwiches and cook until golden, 3 minutes per side. Let rest for 2 minutes, then cut in half and serve.
Make Ahead

The mango-ginger chutney can be refrigerated for up to 5 days.

Grilled Cheese with Honey

Softened unsalted butter, for spreading
Eight 1/2-inch-thick slices of sourdough boule
1 pound Taleggio cheese, rind removed and cheese sliced
Honey (preferably bitter), for drizzling
Flaky sea salt
Coarsely ground black pepper

Preheat a large griddle or very large skillet over moderate heat. Spread butter on one side of each slice of bread and arrange them buttered side down on a work surface. ?Top 4 bread slices with the cheese. Close the sandwiches, pressing lightly to flatten.

Cook the sandwiches over moderate heat, turning once, until golden on the outside and the cheese is melted, 3 to ?4 minutes per side. Transfer the sandwiches to plates. Drizzle with honey and season with salt and pepper. Serve right away.

Grilled Cheese with Gruyere and Sweet Onion

3 tablespoons unsalted butter, softened
1 tablespoon extra-virgin olive oil
1 large onion, halved and thinly sliced crosswise (4 cups)
Salt and freshly ground pepper
Eight 1/2-inch-thick slices of whole-grain bread
Dijon mustard 8 ounces imported Gruyère cheese, thinly sliced
2 half-sour pickles, thinly sliced lengthwise

In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the onion from scorching. Season the caramelized onion with salt and pepper.

Spread the bread with the remaining 2 tablespoons of butter and arrange, buttered side down, on a work surface. Spread a thin layer of mustard on each slice. Top half of the slices with the onion, Gruyère and pickles and close the sandwiches.

Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.

Grilled Cheese with Antipasti

8 1/2-inch-thick slices of peasant bread
2 tablespoons of extra-virgin olive oil
12 ounces imported Fontina, thinly sliced
1/2 cup roasted red peppers (4 ounces), finely chopped
1/2 cup marinated artichokes (4 ounces), drained and finely chopped
2 pickled jalapeños, seeded and thinly sliced

Brush the bread with the olive oil and arrange, oiled side down, on a work surface. Top half of the slices with the Fontina, red peppers, artichokes and pickled jalapeños. Close the sandwiches.

Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.

Grilled Cheese with Prosciutto, Gruyere, and Tomato

Four 1-inch-thick slices of white bread
2 tablespoons extra-virgin olive oil
1 garlic clove
1 teaspoon dry white wine
1/2 teaspoon kirsch (optional)
2 ounces thinly sliced prosciutto
1 beefsteak tomato, peeled and thinly sliced
Salt
1/2 pound Gruyère cheese, thinly sliced
Freshly ground pepper
Sweet paprika

Preheat the oven to 400°. Brush the bread slices on both sides with the olive oil and transfer to a baking sheet. Toast for 10 to 15 minutes, turning once, until golden and crisp but still soft inside. Rub the toast on one side with the garlic. In a small bowl, combine the white wine and kirsch and sprinkle lightly over the garlic-rubbed sides of the toast. Top with the prosciutto and tomato and season lightly with salt. Top with the cheese.

Preheat the broiler. Broil the sandwiches as close to the heat as possible for about 3 minutes, shifting the pan occasionally, until the cheese is bubbling. Sprinkle with pepper and paprika and serve hot.

Grilled Ham and Cheese with Apple

8 slices of pumpernickel bread
2 tablespoons unsalted butter, softened
1/2 cup mango chutney
1/2 Granny Smith apple—peeled, cored and coarsely shredded
8 ounces thinly sliced sharp cheddar cheese
8 ounces thinly sliced Virginia ham

Spread the bread with the butter and arrange, buttered side down, on a work surface. Spread each slice with the mango chutney. Top half of the slices with the apple, cheddar and ham and close the sandwiches.

Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, about 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.

Grilled Ham and Gruyere Cheese

4 tablespoons unsalted butter, softened
8 slices of bakery Pullman bread
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 pound sliced Swiss cheese, preferably Gruyère
8 ounces thinly sliced ham
Dill pickle slices (optional)
2 tablespoons Dijon mustard
1/4 cup apricot preserves

Butter each slice of bread and sprinkle with Parmigiano, pressing to help it adhere. Invert the slices onto a work surface, cheese side down. Top 4 of the slices with the Swiss cheese, ham and pickles. Mix the mustard and preserves and spread on the remaining 4 slices of bread. Close the sandwiches and griddle over moderate heat, turning, until golden, crisp on the outside and melted inside, about 3 minutes. Cut in half and serve right away.

Grilled Cheese and Mortadella

1/2 cup plain yogurt, preferably goat’s-milk
1 small scallion, thinly sliced
1 1/2 tablespoons freshly grated white horseradish (or drained jarred horseradish)
1/2 teaspoon Dijon mustard
Salt
Eight 3/4-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing
1/2 pound thinly sliced mortadella
1/2 pound Robiola Bosina cheese, cut into 4 equal slices with the rind, or fresh ricotta

In a small bowl, combine the yogurt with the scallion, horseradish and mustard. Season with salt.

Heat a panini press or griddle. Brush both sides of each bread slice with oil. Arrange 4 bread slices on a work surface and spread with the horseradish yogurt. Layer the mortadella and Robiola on top and close the sandwiches with the remaining 4 bread slices. Set them on the preheated press or griddle. If using a griddle, top the panini with a large baking sheet and weigh down with heavy cans. Cook the panini over moderate heat until browned and crisp outside: 3 minutes in a press, 3 minutes per side on a griddle. Cut the panini in half and serve hot.

Masala Grilled Cheese

Onions – 1/4 Cups
Red Capsicum / Bell Peppers – 1/4 Cup
Green Capsicum / Bell Peppers – 1/4 Cup
Salt – 2 Pinch
Black Pepper – 2 Pinch
Red Chilli Powder – 2 Pinch
Chaat Masala – 2 Pinch
Butter – 2 Tbsp
Mozzarella Cheese – 6 Tbsp
Bread Slices – 4 Slices

Heat a pan on medium heat and add butter.

Add Onions, Red Capsicum and Green Capsicum and saute for 3 minutes.

Add Salt, Black Pepper, Red Pepper and Chaat Masala. Saute for 2 to 3 more minutes then keep the it aside.

Heat the same pan on low and add butter, once the butter starts to melt put a bread slice on it and move the bread around so the bread absorbs all the butter.

Top the Bread on pan with 3 tbsp Mozzarella Cheese.

Add the onion and pepper mix on the bread slice.

Cover it with another slice of bread.

Add butter on the top bread slice and flip. Move the sanwich around on the pan so that the butter spreads evenly.

Cook on low for few minutes until light golden brown.

Flip and cook the other side as well until light golden brown.
Cut diagonally and Serve!!

Mumbai Grilled Vegetable Cheese

For sandwich masala:
2 tablespoons Cumin seeds
1/2 teaspoon Cloves
1/2 inch Cinnamon stick
1 teaspoon Black peppercorns
1 teaspoon Fennel seeds
1 teaspoon Black salt (Kala namak)
1/2 teaspoon Amchur powder (dried mango powder)

For green chutney:
1 cup Mint leaves
1 cup Cilantro or coriander leaves
2-3 Green chilies or to taste
1/4 inch Ginger
1/4 teaspoon Black salt (Kala namak)
1/2 teaspoon Chaat masala
1 1/2 teaspoon Lemon juice

For grilled sandwich recipe:
12 slices Bread
Butter as required
2 small Potatoes boiled and sliced
1 medium Cucumber sliced
1 medium Onion sliced
1/2 medium Capsicum (Green bell pepper) sliced
2 small Tomato sliced
1 cup Cheese grated (optional

Making sandwich masala:

Dry roast the whole spices for masala on medium-low heat with stirring constantly.

As you get the nice aroma of the roasted spices, turn off the stove and remove it to plate to cool completely.

Once cooled take into the grinder jar along with black salt and amchur powder and make into fine powder. Keep it aside.

Making chutney:

Take all the chutney ingredients in the grinder along with very little water and make smooth puree.

Remove it to a bowl and keep it aside.

Making veg grilled sandwich recipe:

Keep all the veggies, cheese, chutney, bread, butter and sandwich masala ready before start assembling it.

Heat the grill pan on medium heat. While it is heating assemble the sandwich.

take 3 bread slices for one sandwich. Spread butter and chutney on each slices.

Now place the vegetables in this order: potato, cucumber, onion, second bread slice, capsicum, tomato, cheese. Don’t forget to sprinkle sandwich masala on each and every vegetable layer.

Lastly close with last bread slice, chutney side down.
Place the sandwich carefully on the grill pan or machine and grill till it is crispy and golden brown.

Then flip and grill other side as well. If using machine then no need to flip as it grills both sides at the same time.
Remove it to a plate and slice into half serve.

Repeat the same for rest sandwiches.

Mumbai Grilled Chilli Cheese

4 slices of soft white bread
2 tbsp softened butter
70gms cheddar cheese coarsely grated (for a gooey sandwich Swiss gruyere would be a good alternative)
1 medium red onion thinly sliced
2 medium tomatoes sliced
3 green chillies finely chopped (or less if you prefer it mild)

The spice masala mix, an equal pinch of:
cumin powder
ground cinnamon
dry mango powder
black pepper
salt

For the green chutney;
200gms of mint leaves
100gms of coriander
juice of half a lemon
1 green chilli
1/2 red onion
1/2 inch piece of ginger
Pinch of salt & sugar

Blend all the ingredients for the green chutney with a little water and set aside. Pile all the slices of bread together and trim off the edges. Make sure you don’t take all the crust off; just even out the edges.

Place the slices over a flat plate and apply butter. Now spread the green chutney on evenly and top with the sliced red onion followed by a sprinkle of the spice masala mix. Add the tomato with a little more of the spice masala mix and finally the chopped chillies. Add the cheese and close each sandwich pressing down lightly.

If there is any leftover butter spread on the outer side of the sandwich. Place in a toasted sandwich maker until crisp and light brown. Cut into four and serve warm with extra chutney and ketchup.

Tandoori/Tikka Gobi (Cauliflower Bites)

For the tandoori/tikka gobi,

Cauliflower – 1 large head, washed and cut into medium-sized florets
Yogurt – 1 1/2 cups (must be thick yogurt)
Ginger-garlic paste – 2 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1 tsp (reduce for a less spicy version)
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Amchoor or dry mango powder – 1/4 tsp (simply omit if you don’t have any)
Chickpea flour or besan – 2 tbsp
Lime – 1 small one, juiced
Cilantro leaves – a large handful, chopped
Salt – to taste
Oil – to brush while baking
For the spicy yogurt dip,

Leftover marinade from above – 1 cup
Water and salt – as needed
How to:

Tandoori/Tikka Cauliflower: In a large saucepan, bring some water to a boil. Season with a touch of salt, add cauliflower and cook on low heat for a couple of minutes. Remove from heat and allow the cauliflower to remain submerged in the hot water for 8-10 minutes or till they are just tender. Drain completely and set aside.

Meanwhile, lightly roast the chickpea flour in a hot skillet for 2-3 minutes, stirring all the while.

Take all the marinade ingredients in a large mixing bowl (listed from yogurt to salt in the list above). Whisk well, ensuring there are no lumps. Taste and adjust seasoning. Add cauliflower to it and mix well to coat them thoroughly. Let it rest for at least half an hour. You may want to refrigerate it for any duration longer than that.

Pre-heat the oven to 400 deg.F and place a grilling rack over a rimmed baking tray. Arrange the cauliflower florets on it, shaking off excess marinade, and brush lightly with oil. Bake for 25-30 minutes or till cooked thoroughly.. You can also broil them at 450 deg.F for the last 1-2 minutes of baking for lightly charred edges.

Remove from oven and serve warm with lime wedges and your favorite dip.

Spicy yogurt dip: You will have at least a cup of leftover marinade from above. Cook this in a skillet over medium heat, till the raw smell goes away and it turns thick with a deep red-brown color. Add some water to it, whisk well and bring it to a boil. Simmer till it reaches a dip-like consistency. Check seasoning, you may want to add a pinch of salt or dash of lime juice to balance the flavors.

Cool this completely and serve with the tandoori or tikka cauliflower. This can be done on the stove-top while the cauliflower florets are baking and it cools down by the time it is ready to be served.

Beef and Ramen Stir Fry

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1/3 cup beef stock
1/4 cup oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon Sriracha, or more, to taste
1 tablespoon toasted sesame oil
1 pound lean ground beef
1 cup diced sweet onion
3 cloves garlic, minced
1 tablespoon freshly grated ginger
3 green onions, thinly sliced
1 teaspoon toasted sesame seeds

In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.

In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.

Heat sesame oil in a large skillet over medium heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in garlic and ginger until fragrant, about 1 minute.

Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.

Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Dahi Toast (Indian Grilled Cheese)

1/4 cup plus 6 tsp. extra-virgin olive oil
1 1/2 tsp. black mustard seeds
24–30 fresh curry leaves
1/2 medium red onion, finely chopped
2 small Indian green chiles or serrano chiles, finely chopped
1 cup plain low-fat Greek yogurt
1/2 cup finely chopped cilantro
1/2 tsp. freshly ground black pepper
Pinch of red chili powder
Kosher salt
12 large slices sourdough bread
Cilantro Chutney or store-bought chutney and/or ketchup, preferably Heinz (for serving; optional)

Heat 1/4 cup oil in a small saucepan over low heat until just warm. Add mustard seeds and cook until they start to pop and sputter, which should be a matter of seconds.

Quickly remove pan from heat, add curry leaves, and toss to coat—they should crisp immediately from the residual heat. Set spiced oil aside.

Mix together onion, green chiles, yogurt, cilantro, black pepper, and chili powder in a small bowl; season with salt. Spread yogurt mixture over 6 slices of bread and top with remaining slices to make 6 sandwiches.

Heat 1 tsp. olive oil in a large skillet over medium heat until shimmering. Reduce heat to low and cook 2 sandwiches until undersides are crisp and golden brown, about 3 minutes. Turn, add another 1 tsp. olive oil to skillet, and cook until the second side is crisp and golden brown, about 3 minutes.

Transfer sandwiches to a platter or plates; repeat with remaining sandwiches and 4 tsp. oil.

Drizzle reserved spiced oil evenly over sandwiches. Cut in half and serve with chutney and/or ketchup alongside if desired.

Do Ahead: Yogurt filling can be made 1 day ahead. Cover and chill.

Dosas

1 cup urad dal (black matpe beans; see headnote)
2 cups raw basmati rice (see headnote)
1 tablespoon methi seed (fenugreek; see headnote)
Water
1 teaspoon salt
Flour (optional)
Vegetable or coconut oil (liquefied)

DIRECTIONS

Rinse the urad dal and rice separately in a fine-mesh strainer to clean and remove any excess starch. Place the rice in one bowl and cover with water. Combine the urad dal and methi seed in a separate bowl and cover with water. Soak each for 6 hours.

Drain, reserving the soaking liquid from the dal.

Combine the dal and a little of the reserved soaking liquid in a high-powered blender; puree until very smooth. Transfer to a mixing bowl. Clean out the blender, then add the rice and some of the reserved soaking liquid; puree until no individual grains or pieces are apparent.

Pour the pureed rice into the pureed dal, stirring until well incorporated. The mixture should be the consistency of pancake batter or slightly thinner. Season with the salt. Cover the bowl with a plate or loose-fitting lid. Let the batter sit at room temperature to ferment for about 8 hours. It will increase in volume and should smell slightly sour when ready. (In warm weather, keep the batter away from sunlight; in cool weather, place the batter in an oven or microwave (turned off) to ferment away from drafts.)

Refrigerate the fully fermented batter if you’re not going to make dosas right away. Otherwise, heat a griddle or 12-inch nonstick skillet on medium-high heat. Once the pan is hot, pour 1/3 to 1/2 cup of batter onto the griddle or pan, and very quickly use the bottom of a ladle or bowl to spread it, in one rapid, clockwise motion, into a thin round that’s 6 or 7 inches across. (If the batter seems too thick, add water to the mixture in the bowl in small increments; if it is too thin, flour can be added to thicken it.)

Use a spoon to sprinkle a small amount of oil on the edges of each dosa for crispness and to ease removal from the cooking surface. When the dosa’s underside is a golden brown, gently roll so that one end is a little wider (a slightly loose cone shape), or fold in half. Transfer to a plate. Repeat with the remaining dosa batter.

Source: Adapted from Ananda Poojary, owner of Woodlands in Langley Park.

Tandoori Paneer and Peppers

14 oz. block fresh frozen paneer, thawed out and cut into 1 in. cubes (Nanak brand is good)
4 tablespoons Patak Tandoori Paste (mild)
3 tablespoons yogurt
3 tablespoons oil
1/2 large red pepper, large chop
1/2 large green pepper, large chop
small red onion, large chop
1 teaspoon cumin seeds
pinch of hing (asfeotida)
1 teaspoon coriander powder
1/3 teaspoon turmeric
red chili powder to taste
salt to taste
juice from 1/3 of a lemon

Put out paneer block to thaw (you can also defrost in the microwave, but make sure not to make it too soft, it starts to fall apart easily). In a bowl, mix the tandoori paste and yogurt well to make the marinade. Cut the paneer and put into a baking dish. Carefully coat all of the paneers with the marinade and put in the fridge for about 3 hours.

In a non-stick fry pan under medium-high heat, warm 1 1/2 tablespoons of oil. When hot, put in pinch of hing and cumin seeds. Shake up the pan. Once the cumin seeds start to brown, put in the onions. Fry until they become translucent. Put in the coriander powder, turmeric, chili powder and some salt. Mix well. If it is a bit dry, you can add little oil. Then throw in the peppers and mix well. Cook until the peppers are a bit soft, but not too soft. Turn off heat and place in a dish to the side.

In same fry pan*, place 1 1/2 tablespoons of oil under medium heat. When hot, carefully place the paneer pieces into the pan. (There may be some sputtering from the marinade so be careful.) Watching closely, fry the paneers until they start to lightly brown and turn them so at least two sides are browned with marinade (mine are a bit darker in the photos because I like it cooked more:) Try not to mix it too much because the paneers will break. Make sure not to cook it too much because it will get rubbery. *If you don’t want to fry, you can grill the paneers or bake them in an oven until they start to brown.

Mix them up carefully with the peppers and onions so they don’t break. Ideally, lay the curry out on a flat dish and squeeze lemon on top just before serving.

Kadai Paneer

2 tablespoons ghee or vegetable oil
14 oz cubed paneer, lightly fried
3 tablespoons tomato paste
1 small red onion
2 cloves garlic, crushed
1 inch ginger piece, shredded
1 teaspoon cumin seed
pinch of asafetida (hing)
1/2 tablespoon coriander powder
1/3 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon chili powder
salt to taste
fresh cilantro

Heat ghee or vegetable oil under medium heat in a wok. Add in cumin seed and asafetida and shake up in the pan. When the cumin seed starts to brown, add in the onions. When they are starting to get translucent, mix in the garlic and ginger and fry for 30 seconds.

Add in the tomato paste and stir well. Mix in the coriander powder, turmeric, garam masala, chili powder and salt. If the pan is starting to get dry, add a touch of water to loosen it up. You don’t want this to get saucy, more of a coating for the paneer so keep that in mind. Fry this all up until the spices get fragrant.

Mix in the paneer gently, until it is coated with the tomato mixture. Turn off heat and garnish with cilantro.

Serve with rice, roti or as an appetizer with chutney.

Paneer-Stuffed Mini Peppers with Green Pea Chutney

Paneer Stir-Fry
4 oz. paneer cheese, crumbled or cubed small
1 tablespoon oil
1 small shallot, minced
1 inch ginger piece, peeled and grated
3 garlic cloves, minced
2 Indian green chills (can sub in Serranos or jalapeño)
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/3 teaspoon turmeric powder
1/4 teaspoon garam masala
salt to taste

Green Pea Chutney
1/3 cup blanched green peas or thawed out frozen peas
3 tablespoons yogurt
3 tablespoons cilantro leaves
squeeze of lemon
salt to taste

Method
Preheat oven to 350 degrees Fahrenheit. Lightly grease a cookie sheet pan.

In a pan under medium-high heat, place 1 tablespoon of oil. When hot add in cumin seeds. When seeds start to brown after a few seconds, add in shallot. Turn the heat to medium and cook until translucent, a few minutes. Then add the garlic, green chili and ginger. Fry for 30 seconds, mixing about until fragrant. Add in the coriander powder, turmeric, garam masala and mix well. Fry for a few seconds. If pan is getting dry, can add in a few drops of water. Add in the paneer cheese and mix well. Sauté paneer for few minutes. Add salt to taste and turn off heat.

Layer the halved sweet mini peppers on a greased cookie sheet pan. With a teaspoon, fill the pepper halves with paneer stir-fry. Place in the oven to bake for 15 minutes, until peppers are soft and drying out a little on top.

Meanwhile, in a food processor or blender, add in the peas, cilantro and yogurt. Puree and transfer to a bowl. Add squeeze of lemon and salt to taste.

Line a plate with the baked peppers and drizzle the green peas chutney on top. Serve immediately.

Heirloom Tomato Salad with Tamarind Dressing

2 large heirloom tomatoes
2 cups cherry tomatoes
4 thai chili peppers, red and yellow color
2 tablespoons whole cilantro leaves, fresh
1/2 teaspoon fine grain sea salt
1/2 teaspoon black pepper powder, freshly ground + extra if needed
2 teaspoons tamarind concentrate
1/2 teaspoon fresh lime juice
3 teaspoons dark brown sugar or jaggery crushed
1/4 teaspoon toasted coriander powder, freshly ground (see notes above)
100mL cup water
1/2 cup extra virgin olive oil
1/2 teaspoon Maldon sea salt flakes

Thinly slice the heirloom tomatoes and arrange them on a serving platter. Add the cherry tomatoes over them.
Slice the chili peppers lengthwise in half and arrange them over the tomatoes. Sprinkle the cilantro leaves over the tomatoes.

Take a 500mL mason jar or glass jar with a lid. Add all the ingredients from the tamarind to the olive oil. Close the jar tight with its lid and then shake vigorously until it forms an emulsion. Taste the dressing and adjust seasoning if necessary with salt and pepper.
Drizzle enough dressing over the salad and sprinkle with the Maldon sea salt flakes and/or pepper if needed. Serve immediately.