FUSION PANEER SWEET PEPPERS & MOROCCAN SALAD
INGREDIENTS for Sweet Peppers stuffed with paneer:
12-15 Sweet Peppers - (washed and slit)
200gm Paneer crumbled
1 small Onion finely chopped
1 inch Ginger piece finely chopped
3 Garlic cloves finely chopped
Green chilies to your taste
1/2 tsp Cumin seeds
1 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Amchoor
2 tbsp Coriander finely chopped
salt to taste
1 tbsp Oil
Heat oil in a pan add cumin when it begins to sizzle add onions, ginger, garlic and green chilies add the paneer and stir. Slowly add all other spices and salt to taste and simmer for 2 minutes add fresh coriander and remove from stove.
Stuff the sweet peppers with the paneer mixture. Grill for 10-15 minutes before serving.
Serve hot with Moroccan couscous salad or with a chutney.
MOROCCAN COUSCOUS SALAD
1 cup Couscous cooked
1 large Green bell pepper, cored and diced
1 small red onion, diced into 1-inch chunks
1 medium zucchini, halved through the length and sliced
2 tbsp fresh lemon juice and lemon slices for garnishing
1 tsp ground coriander
1/2 tsp ground cinnamon
Salt to taste
1/2 tsp turmeric
1/3 cup raisins (optional)
1/2 cup slivered almonds, toasted (optional)
3 tbsp fresh cilantro
2 tbsp fresh mint
1 tbsp Olive oil
In a pan add olive oil and cook the vegetables for about 5 minutes, don't make them too soft. Add the cooked couscous and then add all other ingredients. Adjust the taste as per your family, you can add spice if required. Cook for a further 2-3 minutes allowing all the flavours to blend.
Serve as a salad on its own or you can serve with the stuffed Sweet Peppers with Paneer.