PANEER -FETTUCINE
This evening, we are preparing pasta with paneer.
We first learned about paneer while having a meal in an Indian vegetarian restaurant. We were having pilau rice with paneer at that time, if I remember correctly. Our family absolutely loved the dish. Perhaps one of these days, we'll get the recipe and cook that at home. Meanwhile, here are the ...
3 Simple Steps :
1. Boil Pasta.
2. Fry Paneer & Mushroom.
3. Add Pasta.
1. Boil Pasta.
Boil pasts in salted water until HALF-cooked.
Drain and set aside.
2. Fry Paneer.
Saute garlic in sesame seed oil.
Add paneer. Add minced chillies.
Add basil, thyme and rosemary herbs.
Add seasalt and pepper.
Stir-fry and exercise your wrist at the same time.
Transfer to a small bowl.
Fry Mushrooms.
In the same pan, drizzle a bit of olive oil.
Add shimeiji mushrooms. Stir fry.
3. Add Pasta.
Add the HALF-cooked fettucine noodles.
Add the HALF-cooked fettucine noodles.
Add water. Add seasalt and pepper.
Close lid and allow to simmer until pasta is done.
When the noodles are ready, transfer to a mixing bowl.
Toss in the fried paneer. Add stuffed olives (sliced into 3).
Drizzle some flaxseed oil over. Toss to mix well.
Our pan is a bit small so we are tossing the pasta
in a mixing bowl. Much easier to toss this way
without messing up the stove.
Lay the pasta on a bed of romaine lettuce,
tomatoes and strips of carrots.
Garnish with coriander leaves
and triangular lemon slices.
Scatter sunflower seeds and
sprinkle black sesame seeds over.
We are having our salad with a Japanese dressing (bottle).
Oh Yummy!
The fettucine noodles are so very tasty.
Slurpppp ...
Today, I had my one shake of The Green Drink in the
morning, sandwiches for lunch and paneer-pasta for dinner.
