Healthy vegetarian recipes
You are what you eat!
Our diet has
a strong impact on our thoughts and also our body. Eating simple vegetarian food helps us
maintain a healthy life style and a
stress free mind. In my blog I am going
to share recipes that form Krishna’s (Krsna’s) cuisine. They are soulful as
they are cooked with devotion and offered to The Lord thus becoming sanctified. Such food is not only delicious, but also energies the body and
mind.
Cooking
apart from being a fine art is also a form of devotion. When we cook our
consciousness becomes the part of the food we cook. Food cooked with a lot of love
and care, even though simple, tastes wonderful. As
a devotee of Lord
Krishna , I know that when you offer what you have cooked to the
Lord it becomes sublime – Krishna prasadam and that is when it
satisfies the soul !!
My offering
today is a very simple recipe that is rich but not heavy. Delicately flavored,
it can easily be a dish that will draw attention on your special occasions. I
has always been a hit in mine!!
Baby Potatoes Stuffed
With Paneer in Creamy Mint Sauce
This one’s a
party dish and right for occasions you want your guests to remember forever. Served with hot parathas, it can easily be the main dish and one that requires few accompaniments. Mint
and coriander form its main ingredients. Mint is packed with antioxidants and phytonutrients
that can work wonders for your stomach. Coriander is known for its blood
thinning properties. Paneer is a good source of protein and calcium. The dish
also has use of cashew which provides energy, antioxidants, minerals and
vitamins that are essential for robust health.
Ingredients: Serves 4
10-12 baby potatoes
(not too small, pick out the fairly big sized ones)
50 gms
paneer
1 cup mint leaves
1 cup
coriander leaves
1-2 green chilies
1 inch
ginger
½ tsp
cardamom powder
½ tsp sugar
Half cup
cashew nuts
Half cup
fresh cream
Salt to taste
Half cup
water
Oil for deep
frying and 1 tsp olive oil for cooking
Preparation:
1. Wash and peel the baby potatoes. Core
out a hollow in the center. keep aside
2. Keep aside 5 – 6 cashews, soak the remaining a
bowl for at least half hour. Finely chop the cashews kept aside
3. In a bowl crumble the paneer; add a
little salt, finely chopped cashew and some chopped coriander leaves. This is
for the stuffing
4. Now put the stuffing of paneer and cashew into
the hallowed potatoes, do not over stuff.
Press the open end so that the stuffing does not come out while frying. keep
aside whatever stuffing is left over you
can use it to garnish the dish while serving
5. In a kadai heat oil for deep frying the
baby potatoes. Fry them till light golden brown. Make sure you don’t fry them
too much- just enough to remove the rawness of the potatoes. Drain on a tissue
paper and keep aside
6. Grind the soaked cashew into a paste
7. Grind the mint leaves, coriander,
green chilies and ginger to a fine paste
Cooking:
1. Heat the olive oil in a saucepan. Reduce the heat. This dish has to be cooked over
low flame. You can use ghee as well as cooking medium
2. Once the oil is hot, add the cardamom
powder and the cashew paste. Stir fry for a minute.
3. Add the green paste and fry for 2 more
minutes. Add a little water so that all the ingredients blend well.
4. Add the fried baby potatoes and stir till all
of them are coated well with the sauce. Add salt to taste and sugar. Add water and
stir. Cover the pan and let it cook for
3-4 min till the potatoes are tender
5. Add the cream and blend it in gently
6. Transfer into a serving dish and garnish with the left over stuffing
and a dash of cream
7. Serve hot with parathas
or naan
Offer it to The Lord and then serve as krishna prasadam
Variations:
1. Instead of the potatoes you can add
chunks of raw paneer in the sauce. This becomes an interesting paneer dish
2. Instead of cream, coconut milk can
also be used to make the sauce.
Do try this out, I am sure you will love it .. awaiting your comments / feedback
Hare Krishna
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