Grilled Cottage Cheese with Veggies Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, continental, cooking classes in Delhi, Dip, Easy Recipes, food photography, Healthy Food, Veg Delicacy

Cuisine : Continental

Serves : 2 Pax

Health Content : Protein 28 grams, 20 grams Fat, 1.8 grams Carbohydrate

Oil free and Fat free Recipe

INGREDIENTS :

  • Cottage Cheese 150gms
  • Red/Yellow bell peppers small 1pc
  • Capsicum small 1pc
  • Beans 50gms
  • Broccoli 2-3 small cut pieces
  • Baby Corn 2-3 pcs
  • Salt to taste (optional)
  • Pepper to taste
  • Sesame seed garnish
  • Olive Oil 2 tbsp (optional)
  • Mixed Herbs (Oregano, Basil, Chilly flakes)

METHOD :

  1. Cut the veggies and paneer into triangle dice to diamond cutting
  2. Blanched the Veggies except Peppers and capsicum
  3. Take a pan, first add cottage cheese and grill it properly
  4. Then add all the veggies and sauté for 2-3 min on high flame
  5. Add seasoning into it, toss for 1min
  6. Serve hot or cold with garnish of sesame seed
  7. Drizzle olive oil before serving (Optional)

CHEF NOTES :

  • Try to toss the veggies without any oil to make it healthy
  • Add seasoning and pepper first and then salt
  • Before packing in box make it cool first, to retain the colour and taste
  • Self Life 1 day in refrigerator
  • VEGANS CAN USE SOYA CHEESE OR TOFU IN PLACE OF COTTAGE CHEESE

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Shiv Shankar Ghosh is a professional chef with over 11 years of experience in Food and Culinary industry. He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi. In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR. He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.

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