Vegetable "Hearts" Patty

Ingredients

Cauliflower………………….…..1 cup (cut into small florets, boiled)

Potato……………………………..2 (medium, boiled)
Carrot…………………………..…1 (large, diced into small cubes, boiled) 
Peas…..………………….……..…1 cup (boiled) 
Green chilli powder…..……..1 (large, finely chopped)
Fresh ground pepper…….….¼ tea spoon
Oil…….…………………………….3 table spoon
Salt to taste

Method

• Mash boiled potatoes in a large bowl.
• Add the boiled carrots, peas and cauliflowers and roughly mash the mixture.
• Finally add the green chilli, ground pepper, salt and oil, mix well with hand.
• Shape the mixture into ½ inch thick heart shape patties. 
• Place the hearts on a slightly oiled baking tray.
• Pre-heat the oven on convection mode at 230°C. Place the tray in the oven and bake for 10 min each side.
• Serve with your choice of condiments.

Serves: 2

Leafy Gnocchi Salad

Ingredients

Gnocchi………………………..250g

Wild rocket leaves…..…….70g
Baby spinach leaves…..….70g
Salad tomatoes…………..…2 (large, roughly chopped) 
Fresh ground pepper……..¼ tea spoon
Olive oil………………………..2 table spoon
Oil to stir fry gnocchi
Salt to taste

Method

• Heat oil in a pan, add the gnocchi and stir fried then for 2 min (or as per the instructions on the pack).
• Place the rocket leaves and baby spinach in a salad bowl.
• Top it with tomatoes and then fried gnocchi.
• Drizzle the olive oil and sprinkle salt and ground pepper.
• Mix before serving.

Serves: 2

Palak Paneer (Paneer in Spinach Curry)

Ingredients

Spinach……..…….……….200g (blanched in boiling water for 2 min)

Paneer…….………………..200g (cut in 1 inch cubes)
Tomato……………………..1 (large, chopped)
Garlic……………..............2 cloves (large, chopped)
Green chilli…………….....1 (finely chopped)
Onion………………………..1 (small, finely chopped)
Fresh cream…..…………..2 table spoon
Garam masala….………..2/3 tea spoon
Cumin powder….………..½ tea spoon
Coriander powder………½ tea spoon
Red chilli powder….……1/3 tea spoon
Oil to cook
Salt to taste

Method

• Grind blanched spinach, tomato, garlic and green chilli in a mixer into a paste.
• In a pan heat some oil and add the onions to sauté until transparent.
• Now add the garam masala, cumin, coriander and red chilli masala and sauté for 2 min.
• Add spinach paste to the pan and boil it for 3 min.
• Min in the paneer pieces, cook for another 3 min.
• Add the fresh cream, mix and cook for 2 min.
• Garnish with fresh cream if required.
• Serve hot with naan.