Mint rice with chickpeas & roasted potatoes with mint feta sauce

 
Mint rice with chickpeas & roasted potatoes with mint feta sauce. (4 servings) Ingredients: · 1 cup basmati rice · 2 cups of chickpeas (tinned or boiled) · 2 cups of tomato puree · 3 table spoons of grated ginger · 3 table spoons of chopped garlic · ¼ cup of chopped onion · 3 table spoons of chopped paprika · 1 cup of mint leaves · 2 table spoon chili flakes · ¼ cup of shallots · 3 table spoons olive oil · salt, black pepper · 3 table spoons lemon juice Method: · Cook the rice. In a pan add 1 ½ table spoon of olive oil. Add 1 table spoon of chopped garlic & ginger. Sauté, add shallots & sauté for a minute. Add 1 table spoon of paprika & chili flakes. Sauté for a minute. Add 1 cup of mint leaves. Sauté for a minute, add cooked rice, salt and black pepper. Keep it aside. · In a pan add remaining olive oil, add garlic & ginger sauté. Add chopped paprika and chili flakes, sauté for a minute. Add tomato puree, boiled chickpeas, salt, black pepper & lemon juice. Cover it & cook for ten minutes. Keep it aside. Ingredients for Paneer & potatoes · 200 gm of baby potatoes · 200 gm of paneer / tofu · 2 table spoons of paprika · 2 table spoons of chopped garlic · ¼ cup of shallots · 1 table spoon of fresh/dry rosemary · 2 table spoons chili flakes · 2 table spoons of lemon juice · 2 table spoons of lemon zest · handful of basil leaves · 4 table spoons olive oil · 4 table spoons curd · 2 table spoons mustard sauce · 2 table spoons of sesame seeds (optional) Method: · In a bowl add baby potatoes with the skin. Add 2 table spoons of olive oil, rosemary, chili flakes, 1 table spoon of lemon zest, 1 table spoon of paprika, 1 table spoon of lime juice & sesame seeds. Mix well and marinate for half an hour. Pre-heat oven at 180 degrees Celsius and bake it for 25 minutes. · In another bowl add mustard sauce, curd, basil leaves, paprika, chili flakes, chopped garlic, lemon zest, shallots, salt, black pepper & lime juice. Mix well and marinate the paneer fingers in it for 20 minutes. Grill the paneer. Ingredients for mint feta sauce: · 200 gm of feta cheese · 1 cup mint leaves · 2 table spoon of lime juice · ½ cup curd · 3 table spoons of chopped garlic · 2 table spoons chopped paprika · 2 table spoons of chili flakes · salt & black pepper Method: · In a blender add all the ingredients and make a smooth paste. Assembling of the meal: · In a platter arrange mint rice. Place chickpeas on the side. Arrange grilled paneer and roasted baby potatoes. Pour some mint feta sauce. Garnish with scallions & coriander leaves.    
Ingredients & methods of Mint rice with chickpeas & roasted potatoes with mint feta sauce

    Mint rice with chickpeas & roasted potatoes with mint feta sauce.
    (4 servings)

    Ingredients:
    · 1 cup basmati rice
    · 2 cups of chickpeas (tinned or boiled)
    · 2 cups of tomato puree
    · 3 table spoons of grated ginger
    · 3 table spoons of chopped garlic
    · ¼ cup of chopped onion
    · 3 table spoons of chopped paprika
    · 1 cup of mint leaves
    · 2 table spoon chili flakes
    · ¼ cup of shallots
    · 3 table spoons olive oil
    · salt, black pepper
    · 3 table spoons lemon juice

    Cook the rice. In a pan add 1 ½ table spoon of olive oil. Add 1 table spoon of chopped garlic & ginger. Sauté, add shallots & sauté for a minute. Add 1 table spoon of paprika & chili flakes. Sauté for a minute. Add 1 cup of mint leaves. Sauté for a minute, add cooked rice, salt and black pepper. Keep it aside.
    · In a pan add remaining olive oil, add garlic & ginger sauté. Add chopped paprika and chili flakes, sauté for a minute. Add tomato puree, boiled chickpeas, salt, black pepper & lemon juice. Cover it & cook for ten minutes. Keep it aside.
    Ingredients for Paneer & potatoes
    · 200 gm of baby potatoes
    · 200 gm of paneer / tofu
    · 2 table spoons of paprika
    · 2 table spoons of chopped garlic
    · ¼ cup of shallots
    · 1 table spoon of fresh/dry rosemary
    · 2 table spoons chili flakes
    · 2 table spoons of lemon juice
    · 2 table spoons of lemon zest
    · handful of basil leaves
    · 4 table spoons olive oil
    · 4 table spoons curd
    · 2 table spoons mustard sauce
    · 2 table spoons of sesame seeds (optional)
    In a bowl add baby potatoes with the skin. Add 2 table spoons of olive oil, rosemary, chili flakes, 1 table spoon of lemon zest, 1 table spoon of paprika, 1 table spoon of lime juice & sesame seeds. Mix well and marinate for half an hour. Pre-heat oven at 180 degrees Celsius and bake it for 25 minutes.
    · In another bowl add mustard sauce, curd, basil leaves, paprika, chili flakes, chopped garlic, lemon zest, shallots, salt, black pepper & lime juice. Mix well and marinate the paneer fingers in it for 20 minutes. Grill the paneer.
    Ingredients for mint feta sauce:
    · 200 gm of feta cheese
    · 1 cup mint leaves
    · 2 table spoon of lime juice
    · ½ cup curd
    · 3 table spoons of chopped garlic
    · 2 table spoons chopped paprika
    · 2 table spoons of chili flakes
    · salt & black pepper
    · In a blender add all the ingredients and make a smooth paste.

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