Author Notes: In today's world, where most of us are better aware than before about our health and diet, its always a good option to consider this beautiful & flavorful preparation, as complicated it seems, it may surprise you with its simplicity and deliciousness where cottage cheese shines as the star & the roasted bell pepper coulis accompanies it wholesomely.
Bell pepper coulis can also be used as a condiment to various dishes, thanks to it sweet & roasted flavour profile, making it your go-to ingredient if nothing else works out well for you!
Try it out now!
—The Food Frame by Uday Malhotra
grams Cottage cheese
pieces Garlic Cloves
grams Black pepper
grams Roasted charoli seeds
grams Fresh basil
pieces Yellow bell pepper
milliliters Olive oil
Salt to taste
- For Coulis - Start by charring the bell peppers over a medium flame on your gas range( Or in a barbecue, whatever works for you), and let it get 80% black in colour by continuous movement of the bell pepper for charring it equally from all sides. Don't confuse it with burning, this is just the initial process for flavour extraction. Once you have reached that stage, peel the skin and cut it ( No seeds) Now, take a blender, put these peeled bell peppers + Olive oil + Salt in it and blend it to a puree. Check the consistency, if needed, add more olive oil.
- For the Cottage cheese - Take a mortar and pestle and start working on it. First, put in the Cottage cheese and soften it. Post this, add the garlic cloves, basil, salt, charoli seeds ( Roasted ), cumin and pepper. Crush everything by hand with the pestle and keep on blending them together until a perfectly homogeneous mass is formed. Once done, add some olive oil and shape this mixture into a log like shape or in any other shape, you would like to present it in.
- Once these two things are done, you can steam some finely sliced zucchini and plate it up altogether and garnish it with some micro greens or edible flowers.