Confident Kitchen

• 8oz sweetcorn kernels
• 4 1/2 oz shelled peas
• 10-12 cubes of panir
• 1 large carrot
• 1/2 red pepper
• 1 tablespoon oil
• 2 onions, finely chopped
• 1 inch piece ginger, grated
• 2 garlic cloves, finely chopped
• 1 1/2 teaspoons crushed dried red chilies
• Salt
• Fresh mint leaves for garnish

Chop the carrot. Deseed red pepper and slice it. Heat oil and fry the onion for 2-3 minutes, stirring occasionally. Add sweetcorn, peas, carrot, and pepper, followed by ginger, garlic, crushed chillies and salt to taste. Continue to stir fry over moderate heat for 3-5 minutes. Add panir and cook 3-5 minutes more. Serve garnished with mint.

*Note*  It came out different than the book suggested, but it was still tasty.  I took two pieces of whole wheat pita, brushed olive oil and crushed garlic on one side, then baked at 350 for 10 minutes to serve on the side.

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From The Occasional Vegetarian by Karen Lee.  Karen writes:  “I discovered years ago that few cooks know how to make a really good, simple tomato sauce.”  This intrigued me.  I usually grab a few tomatoes, an onion, maybe some dried herbs and mix up a sauce myself.  This recipe however, was miles beyond my feeble attempts.

• 1/4 cup minced shallots
• 1 cup chopped onion
• 2 Tablespoons olive oil
• 3 garlic cloves, minced
• 4 cups diced plum tomatoes
• 3 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1 cup chopped fresh basil
• 1/2lb spaghetti
• Grated Parmesan cheese

In a medium skillet, saute the shallots and onion in olive oil over low heat until they begin to soften, about 2 minutes.  Add the garlic and saute until it begins to brown, about 1 to 2 minutes.

Add the tomatoes, 1 teaspoon salt, sugar, and pepper.  Simmer for 30 minutes, stirring occasionally.  Add the parsley and basil; simmer 1 minute.  Remove from heat.

Bring a large pot of water to a rolling boil.  Add remaining two teaspoons of salt and the pasta.  Cook 7 to 9 minutes.  Drain.

Serve hot, sprinkled with grated cheese.

Carl declared this dish “Hella Good!”

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