Indian Cheese And Red Peppers In Fragrant Spinach Sauce Food

INDIAN CHEESE AND RED PEPPERS IN FRAGRANT SPINACH SAUCE

Steps:

• 1. Lay the paneer, farmer's cheese, or tofu pieces in a single layer on a cookie sheet lined with paper towels and let dry for 10 minutes (this will enable them to hold their shape better during cooking).
• 2. Puree the spinach and green pepper together in a food processor or blender. The puree should be as fine and velvety as you can make it.
• 3. Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over medium heat. Dust the paneer pieces lightly with flour and add them to the pan. Fry them in batches, turning and tossing them until they turn light golden (about 2 or 3 minutes per batch). Watch carefully to ensure that they do not burn. Take them out and put on a dish and set aside.
• 4. Add 2 more tablespoons of oil to the same pan, along with the onion. Fry the onion, stirring constantly, until brown (about 20 minutes). Add the ginger and fry for an additional 2 minutes. Add the turneric and green chilies, stir for a few seconds, then add the spinach puree along with 1/2 cup water, salt, and sweet red peppers. Mix well and bring to a boil. Lower heat and cook, covered, for 2 minutes. Add the fried paneer pieces, mix again thoroughly, and continue cooking for 2 more minutes. Stir in the garam masala.
• When ready to serve, heat thoroughly and, if desired, fold in the remaining 2 tablespoons of oil to glaze and mellow the sauce.

INDIAN RELISH

Steps:

• In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

CHICKEN WITH RED PEPPER SAUCE AND SPINACH

Steps:

• In a shallow bowl, whisk egg white. In another shallow bowl, mix bread crumbs and salt. Dip chicken in egg white, then roll in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes per side. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam just until tender, 3-4 minutes., Process peppers, garlic and Italian seasoning in a food processor until smooth. Transfer to a small microwave-safe bowl; cover and microwave until heated through., Divide spinach among 4 plates. Serve with chicken; top each plate with about 2 tablespoons red pepper sauce, 2 tablespoons cheese and, if desired, basil.

INDIAN-SPICED CHICKPEAS AND RED PEPPERS

Steps:

• Drain chickpeas, reserving 1 cup of liquid.
• In a blender of food processor, puree 1 cup of chickpeas with reserved liquid until smooth.
• Heat olive oil in large skillet.
• Add onion and garlic and cook over moderately-high heat, stirring frequently, until onion is translucent and garlic is golden, 2-3 minutes.
• Stir in turmeric.
• Add chickpea puree, bell peppers and jalapenos and season with 1 tsp salt.
• Reduce heat to low and simmer, covered, for 5 minutes.
• Add remaining chickpeas, cover and simmer until the peppers are just tender, about 5 minutes longer.
• If stew is too thick, thin with a little water.