Portobello Pizzas

You know how I'm always talking about losing weight and I have this long list of foods I try to avoid or at least reduce in my diet. How strictly I follow that list, is another story altogether, one I just avoid thinking of. I added pizzas to my list as part of my new year resolution, and I'm really proud that I've stuck to it (you'd be too if you knew how crazy I'm about pizzas), except for a couple of slices I had to eat at a friends b'day party, well I just didn't want to upset her on her big day...Isn't that a perfect excuse:)...

Anyways I had been to the farmers market last weekend and there were these amazing portobellos on sale and I immediately thought of a recipe I'd seen on Food Network a while back. I bought four of them and made these pizzas for lunch. I must say I no longer feel sad seeing Pizza on my list, the mushroom base is such a wonderful alternative, adds so much flavor and I don't have to worry about making bread anymore.....

T&T: Paneer with Tomatoes, Mushrooms & Chickpeas

This month it's Lisa's Vegetarian Kitchen on the spotlight for T&T and my, what a collection! She has a lot of dishes I would love to try. This veg medley is something that caught my eye, I love all the ingredients and most importantly I had everything that was needed to make this.

The dish was really simple to make, what was different was the prominent taste of kasoori methi, which I don't use much and we loved it. Find the original recipe here. I made a few minor changes to the recipe. Just added some onions and ginger garlic paste. I cut the paneer into small pieces instead of shredding it and I also made it completely dry. A wonderful dish, Thanks Lisa.

Paneer-Capsicum-Mushroom Subzi

I love the combination of paneer, capsicum and mushrooms. This is a dish I make often especially when I have vegetarian guests over for a meal. Here's the recipe...

Ingredients:

100gms paneer

100gms capsicum

200gms mushroom, quartered

50gms sweet corn kernels

1 medium onion, sliced

1tbs ginger-garlic paste
1 big tomato

1tsp chilli powder or to taste

1/4tsp turmeric powder

1tsp coriander powder

3/4tsp garam masala

2tbs yogurt mixed with 1/4cup water

salt to taste

2tbs oil

chopped fresh ginger for garnish

Method:

Heat 1tbs oil and shallow fry the paneer till golden. Drain and keep aside.

Add the remaining oil to the same pan and saute the onions till brown.

Add the ginger-garlic paste and fry till the raw smell disappears.

Add the masalas and fry for a min. Add the capsicum, mushrooms, corn, the yogurt mixture and salt. Mix well.

When it starts bubbling cover and cook for 5mins till the mushrooms are cooked. There will be some gravy at this point.

Uncover and add the paneer and cook on medium flame till the gravy has evaporated and the masala coats the paneer and other vegetables.

Garnish with chopped ginger and serve hot.