I’ve compiled these 2 amazing yet simple vegetarian recipes.
As you all know, I’m a vegetarian since birth and spicy is my go to choice in food. But these recipes will help you add some extra flavor to your plate. Give ’em a try!
1. Herbed Paneer (Achaari Paneer Tikka)
“Achaari is a Hindi term which translates to pickled (like for example – pickled onions) in English”
And yes. My Indian soul can never let go of paneer, aka cottage cheese. I absolutely LOVE paneer. My mom makes them the best (and in like a million different ways which all taste a m a z i n g), but I try and replicate her (Don’t we all love our mom’s or our grand-mom’s recipes?)
Here is a simpler version for when you feel like eating some cottage cheese.
In this recipe, this Indian paneer cheese is wrapped up with a tangy paste of coriander and mint and quickly cooked on the barbecue or griddle pan.
- 2 x 225g blocks of paneer
- ½ small red onion, finely chopped
- 25g butter
- 1 tsp chaat masala (see tip)
For the green herb paste —– (a simple achaari masala)
- 85g coriander leaves and stalks
- 25g mint leaves
- 1 fat garlic clove (I usually use 4-5 because I love the garlic flavor in this one but whatever suits your taste buds is good!)
- small piece ginger, peeled (again, use as it suits your taste buds. Indians generally use a little more of ginger garlic paste in paneer recipes.)
- ½ – 1 small hot green chilli (I used an Indian finger chilli), deseeded (optional) (depends on how spicy you like to eat) (you can use paprika or cayenne powder if green chilli is too strong a flavor for you.)
- 1 tbsp lemon juice
- 1 tbsp vegetable oil (use coconut or peanut oil if you’re not allergic to nuts.)
- 1 tsp garam masala (if you want a homemade garam masala recipe as opposed to buying from a super market, comment below and I’ll upload a separate blog post on it)
- 2 tbsp double cream
- 3 tbsp thick yogurt
- ½ tsp ajwain seeds (optional – see tip)
- To make the herb paste, wash your herbs really well, including the coriander stalks. Squeeze lightly to get rid of excess water. Tip into a food processor or blender along with the garlic, ginger, chilli (if using), lemon juice, oil, garam masala and 1 tsp salt. Whizz until quite fine and smooth. Stir in the double cream, yogurt and ajwain seeds, if using. Taste and adjust any spices or seasoning to taste.
- Cut each block of paneer into 4 pieces. Pierce the paneer all over with a skewer to allow some of the paste to sink inside. Coat the paneer in the herby paste, then cover and leave to marinate in the fridge for at least 1 hr, or as long as possible.
- When ready to cook, heat a griddle pan or grill. Prepare 2 sheets of foil and place 4 pieces of the paneer on each. Sprinkle over the onion and top with a generous knob of butter. Bring the foil together to make a parcel that encompasses the cheese completely. Place straight on your hot grill or griddle pan for 8-10 mins or until the paneer is hot through and steamy. Ideally there will be a little charring coming through at the bottom – you will need to open the parcel and peek to check this. Sprinkle over the chaat masala and serve hot, still wrapped in the foil or on a plate.
Herbed Paneer Recipe Tip —–
This spice mix is sprinkled over many sweet and savoury dishes in India. It has a sweet-and-sour taste and usually consists of cumin, coriander, ginger, chilli, dried mango powder, asafoetida, black pepper and black salt. It’s available from Asian food shops.
Also known as carom, this spice has a flavour like thyme, but more pungent with a slight bitterness. Find it in Asian food shops.
Also, most importantly, if you like, and want to have a BBQ type experience, add some diced peppers and diced onions and diced tomatoes to the skewer along with paneer and grill them with butter. After having them grilled, add some BBQ sauce (very little for flavor or else our already flavorful paneer will lose its taste) and again grill for 2 minutes!
2. Stuffed Peppers
Peppers are also known as capsicums, bell peppers or sweet peppers and they come in different colors, like green yellow red or orange.
This clever BBQ recipe will impress all of your friends and family and have them coming back for more. Made this the other day at a barbeque party with a lot of my meat-eating friends and it went down really well.
- 2 tbsp olive oil
- 50g pine nuts
- 140g long grain rice
- 2 garlic cloves, chopped
- 350g vegetable stock
- 1 bunch spring onions sliced thinly
- 140g cherry tomatoes, halved
- 150g ball mozzarella, chopped
- 140g gorgonzola
- handful each of parsley and basil, chopped
- 3 red and 3 yellow peppers
- string, for tying
- Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool.
- Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.
- Spoon some filling into the pepper cavity, taking care not to overfill.
- Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
- Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.
- Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don’t worry if the string chars and if the peppers split too much – wrap them in a piece of foil and finish cooking in the foil wrappers.
I really hope you try these recipes.
Feel free to ask any questions or share your ideas in the comment section below. Alternately, I’d really appreciate for you to share this content on your social media platform if you found it useful so that others can benefit from it too. If you have any doubts or want a personal clarification, send me an email on email@example.com. For more inspiration, fun, and smiles, follow me on Instagram
Happy Blogging! ♥♥♥
Thank you for reading. Love you for that! ♥
—–Have Hope. Keep Faith—–
Copyright. All rights reserved. ©
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Follow & Support Eclipsed Words on these social platforms. It’s a great way of showing your love and support.
It only takes one click!
Any Inquiries/Say Hello – firstname.lastname@example.org
ECLIPSEDWORDS BY AISHWARYA SHAH | FEBRUARY’2019 | ALL RIGHTS RESERVED ©
8 thoughts on “2 Simple Vegetarian Recipes You Could Try!”
I am pinpointing on aworld map all of my blog friends so my grands can see we are a small world. could I sak where in general you are located?
That is an amazing idea. Yes I am originally from Mumbai, India but I’ve been living in Boston for the past 2 years. Travelled home at least thrice a year since then.
Thank you. I’ll add Boston
Looks fabulous – thanks for posting. Hope to try these dishes soon, thank you!
Oh these look great! It’s breakfast here and I have that now! lol
Awesome work also view my new blog
Mmm. I love Indian food! I can never make it myself as good as restaurants and the smell of the spices stick around a while but it so good. I like the pre-packaged lentils from the local indian market and have yet to understand the difference between all the lentils (besides what color they are) my favorite are the yellow ones.
Also, I tried cooking them in an instapot. Bad idea! They came out waaaay to mushy.
Thanks for these recipes…am even now stepping out to buy some red/yellow bell peppers 🙂