Welcome back to Mellowbites Platter Pleasers ! In Episode 2, we’re diving into a delightful Italian Fusion Platter that marries the richness of Italian flavors with the heartiness of Indian cuisine. This platter serves four and features aromatic Herbed Basmati Rice , succulent Grilled Cottage Cheese (Paneer) , vibrant Sautéed Vegetables , all drizzled with a creamy and spicy Bechamel Sauce .
🛒 Ingredients For the Herbed Rice: 1½ cups Basmati rice (soaked for 15 minutes) 3 cups water Salt to taste 1 tbsp butter or olive oil 1 tbsp chopped garlic 1 tsp red chili flakes 2 tbsp mixed dried herbs (oregano, thyme, rosemary) For the Sautéed Vegetables: 12–15 cauliflower florets (blanched) 1 onion, cubed 1 carrot, cut into sticks 4–5 green beans, sliced 8 mushrooms, chopped ¼ cup corn kernels ½ red bell pepper, cubed ½ green bell pepper, cubed 1 tbsp butter or olive oil 1 tbsp chopped garlic 1 tsp red chili flakes 1 tsp dried oregano Salt to taste For the Grilled Paneer: For the Spiced Bechamel Sauce: 2 tbsp butter 2 tbsp wheat flour (maida) 2 cups milk 1 tbsp red chili sauce Salt to taste 👩🍳 Instructions 1. Prepare the Herbed Rice: In a heavy-bottomed pot , bring 3 cups of water to a boil. Add the soaked rice and salt. Cover and cook until the rice is done. In a separate pan, melt butter or heat olive oil. Add chopped garlic, red chili flakes, and mixed herbs. Sauté until aromatic. Pour this tempering over the cooked rice and mix well. 2. Sauté the Vegetables: In a stir-fry pan , melt butter or heat olive oil. Add chopped garlic and red chili flakes. Sauté briefly. Add onions, carrots, and green beans. Sauté for 2–3 minutes. Add mushrooms and corn kernels. Cook until tender. Add bell peppers and blanched cauliflower. Sprinkle oregano and salt. Sauté until all vegetables are cooked. 3. Marinate and Grill the Paneer: In a bowl, mix olive oil, red chili flakes, oregano, and salt. Rub this mixture over the paneer slices. Let it marinate for a few minutes. Grill the paneer on an electric grill or shallow fry on a tawa until golden brown. 4. Prepare the Spiced Bechamel Sauce: In a pan, melt butter. Add wheat flour and stir until it reaches a sandy consistency. Gradually add milk, stirring continuously to avoid lumps. Add red chili sauce and salt. Cook until the sauce thickens to a creamy consistency. 5. Assemble the Platter: On a plate, spread a portion of herbed rice. Place grilled paneer slices on top. Add a serving of sautéed vegetables on the side. Drizzle the spiced bechamel sauce over the paneer and rice. Serve hot and enjoy!