Cottage Cheese Shalmargo with assorted veggiee sizzler

Name: Cottage Cheese Shalmargo with assorted veggiee sizzler
Total time: 10800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: For cottage cheese shalmargo; For Rice; 1 cup soaked rice; 1/2 cup mix bell pepper yellow green red chopped; 1/4 cup French beans chopped; 1/2 cup boiled sweet corn; 1 onion chopped; 2 tbsp Butter; 1 tsp Black pepper; to taste Salt; 1 tsp Chilli flakes; For Mexican sauce; 3-4 large tomatoes largely chopped; 2-3 large onions chpped; 10-12 garlic; 5-10 Basil leaves; 1/2 cup Celery chopped; 2 tsp Tabasco sauce; 2 tsp Oregano; to taste Salt; 1-2 tsp White pepper; 1 cup Largely chopped red yellow green bell pepper; 3 baby corn largely chopped; 1/4 cup cottage cheese cubes; 2 onions largely chopped; For Methi paneer tikka; 100 gms Paneer; 1/4 cup Curd; 1/4 cup cucumber chopped; 2 tbsp Methi finely chopped

Khyati Dhaval Chauhan @the_veggie_vogue

Gujarat

#nonindian
When you have almost all winter veggies you can definately go for a Mexican delicacy. Here I have paired Cottage cheese Shalmargo with Desi Elements. Methi paneer Tikka, Smoked chickpeas with cucumber onions and tomatoes, Baked sweet potato chips, some Grilled buttery sweet corn Rubbed with lemon salt and chilli and some pickled cucumber shaves. Along with that I have made a flavoured minty onion curd.

Khyati Dhaval Chauhan @the_veggie_vogue

Saved

Ingredients

2-3hours

5-6 servings

For cottage cheese shalmargo
For Rice
1 cupsoaked rice
1/2 cupmix bell pepper yellow green red chopped
1/4 cupFrench beans chopped
1/2 cupboiled sweet corn
1onion chopped
2 tbspButter
1 tspBlack pepper
to tasteSalt
1 tspChilli flakes
For Mexican sauce
3-4large tomatoes largely chopped
2-3large onions chpped
10-12garlic
5-10Basil leaves
1/2 cupCelery chopped
2 tspTabasco sauce
2 tspOregano
to tasteSalt
1-2 tspWhite pepper
1 cupLargely chopped red yellow green bell pepper
3baby corn largely chopped
1/4 cupcottage cheese cubes
2onions largely chopped
For Methi paneer tikka
100 gmsPaneer
1/4 cupCurd
1/4 cupcucumber chopped
2 tbspMethi finely chopped
1 tspGarlic powder
to tasteSalt
1 tspChilli powder
1/2 tspHaldi/ turmeric powder
For smoked chicpeas
1 cupBoiled chick pea
1/4 cuponion chopped
1/4 cupcherry tomatoes chopped
to tasteSalt
1 tspOlive oil
1 tspChilli flakes
1 tspLemon juice
1 tspCoriander finely chopped
For Baked sweet potatoes
3fleshy sweet potatoes large
Olive oil
Salt
Pepper powder
Chilli flakes
For Grilled sweet corn
2nos Sweet corn
Butter
Lemon
Salt
Red chilli powder
Pickled cucumber shaves
2nos cucumber
Vinegar 1/4 cup diluted
Salt
Red chilli powder
For Flavoured curd
2 cupshung curd
1/2 cupCoriander
Mint leaves 10-12
1 tspBhuna jeera
to tasteSalt
1Green Chilli
For Garnishing
Grated cheese
Coriander
Spring onions
a

Saved

Steps

2-3hours

1

For Cottage cheese Shalmargo Rice. Cook Soaked rice. In a pan add butter. When melts add in all veggies and saute well. Cook for 2 mins.add some salt and pepper powder. Add cooked rice and mix well. RICE IS READY KEEP IT ASIDE.
2

For Shalmargo Mexican grevy. In a broad pan Take tomatoes, onions and garlic and saute well for 5-7 mins. When cool add some basil leaves and celery, salt, chilli flakes and oregano and make a paste. Now in a pan add some butter. Add in all veggies like mixed bell pepper, cottage cheese, baby corn and mix well. Add in some salt black pepper powder, tabasco sauce and previously made paste. Mix well and cook for 2 mins. Your Mexican grevy is ready. Keep it aside.
3

For Methi paneer tikka. In a bowl add paneer, curd, chopped methi and all spices listed in ingredients. Mix well and marinate for 30 mins. After 30 mins on a non stick tawa or grill cook tikka untill crispy.
4

For smoked chickpea. In a bowl take boiled chickpea. Add in chopped onions, tomatoes and cherry tomatoes. Add some salt lemon juice, chilli flakes, olive oil and some chilli powder and mix well. Put a cabbage leaf and hot charcoal and pour some ghee and cover with lid to give smokey taste. After 10 mins remove lid and charcoal and Garnish with some coriander and spring onions.
5

For Baked sweet potato chips. Peel the sweet potatoes and make thick chips out of it. Wash and dry. In baking dish take all chips add olive oil, salt, pepper powder chilli flakes, oregano and mix well. In a preheat oven at 220°c bake for 25-30 mins.
6

For Grilled sweet corn. Par boil sweet corn. Cut into small circles. On a baking dish put all circles and apply some butter and grill in oven. Rub lemon with salt and chilli powder. Your grilled sweet corn is ready.
7

For pickled cucumber shaves. Take cucumber. Wash and shave it to get thin slices of it. Now in a bowl add all slices.add vinegar salt and chilli powder and put in refrigerator for 3o mins. After that take out all shaves from the juice and use.
8

For flavoured curd. Take a mixer jar. Add coriander, mint leaves, bhuna jeera, green chilli, salt and some curd. Grind to a smooth paste. Add this paste into remaining hung curd and mix well. Garnish with some spring onions whites and greens and some chilli flakes.
9

Assembling. On a sizzler plate add some cottage cheese rice and make a well in between. Grate some cheese and in the well add Shalmargo Mexican grevy. Add in some shaved pickled cucumber on the corners.
10

On other side place some methi paneer tikka. Some smoked chickpea salad. few grilled sweet corn and Arrange some baked sweet potato chips.
11

Pair the plate with some flavoured curd.