BroccoliRedPepperStirFry

Hot summer days somehow make it necessary to have a colourful plate of food! Stir fried vegetables, that are cooked just enough to have a crisp crunch, with a light sauce seems to be just right. I like to have a piece of bread or half a bagel alongside to complete the meal, so this little dish fit the bill perfectly! Ingredients1 medium broccoli, cut into florets. Save the stalk to make a soup/stock some other time. 1/2 red bell pepper, sliced 50g fresh paneer, cubed (fresher the better) 3-4 cloves garlic 1 red bird chilli, sliced 1/2 inch ginger, peeled and crushed 2 teaspoons…more

ReadyToServe

This meal is actually inspired by the Burmese Khao Suey, where a thick gravy is poured over a nice mix of noodles and toppings. I wished to create a thick vegetarian broth that could be poured over a pretty bowl of crunchy vegetables, such that each mouthful had a distinct flavour with the broth holding it all together. This meal possibly tastes best at room temperature, or even a tad cold – which is what makes it an amazing summer meal. Ingredients1 broccoli, cut into small florest. Chop up the stem separately to make use in the broth. 4-5 pieces of sundried tomatoes 1/4 shavings…more