Cottage cheese ‘steak’ with red bell pepper and green olive sauce
Vegetarian main course dishes that go beyond plated carbs, impress me a lot. While most Indian and international cuisines have an exhaustive array of appetizers, salads and soups that can be made using vegetables only, when it comes to mains, the options are often restricting. If you don’t believe me, thumb through any restaurant menu and you will see how your choices will be restricted to pasta, rice and potato-based dishes.
As a vegetarian cook, I admire roasts. Roasts are wholesome and fit perfectly into my idea of main course meals. I miss having an easy main course-friendly ingredient that can be roasted into a glorious brown, be dressed in a glimmering sauce and served just like that.
My answer to a non-vegetarian roasts, is this cottage cheese ‘steak’. Continue reading
Cajun spiced cottage cheese with mint mayo
I like food that is well-spiced but not spicy. Whether I’m having Thai green curry or salad leaves drenched in chilli and lime dressing – I like the heat to be evenly distributed. It should hit me all together or not at all.
Recently, after having some warm bread sparingly sprinkled with Cajun spice, I was so impressed by this sharp spice, I decided to find the recipe.
Working with Cajun spice is a tricky job. If you use too much of it, the dish turns out salty and if you use too little, it turns out all bland. I tried various pairings (Cajun and potatoes, Cajun and tofu) before I hit it with Cajun and cottage cheese.
Since I completely trust Greek yogurt with fiery marinades, I indulged in the colour and flavour of this spice. The creamy-textured yogurt immediately cut down the overuse of my masala and worked overtime to calm down my panting taste buds.
To intensify the coolness, I served the Cajun spiced cottage cheese with a minty mayonnaise dip. Have a look Continue reading