Vegeterian Salad

Ingredients:

Cucumber - 1/2 medium size
Tomatoes - 1/2
Onion - 3 tsp ( washed in cold water with salt)
Cilantro ( coriander leaves ) - 3 tsp
Mint leaves - 1 tsp
garbanzo beans - 2 tsp
lemon juice - 5 tsp
orange juice - 1 tsp
Black powdered pepper - 1 tsp
salt to taste

Method:

Finely chop the above ingredients , Add the lemon juice and add the pepper powder , orange juice, salt and toss the vegetables together and finely add the ground nuts and dates.

Gobi Aloo Masala

Ingredients

1 medium cauliflower (cut ot small pieces)
2 potatoes
1 Tomato (chopped )
1 Onion (chopped into small pieces)
1 tsp Coriander powder
1 tsp Cumin seeds
1 tsp Red Chili Powder
1 tsp Garam Masala
1/2 tsp mustard seeds
tumeric powder for color and flavor
Bay leaves, cardamom and cloves all smashed or
crushed.Salt to taste

Method:

1) Start boiling the potatoes in a bowl.Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
2) Wash the cut cauliflower pieces.
3) Heat the oil in a cooking pan . Add the mustard seeds to the hot oil.They will starting poping or make crackling sound.Then add bay leaves, cardamom and cloves.
4) Add the chopped onions. Fry until it is turns golden brown.
5) Add turmeric powder, chili powder, garam masala powder and coriander powder, and saute.
6) Add tomatoes and let it cook in medium heat for 5 minutes.
7) Add cauliflower and cook on high heat for about 1 minutes.Add about 1 cup of water and salt. Now peel the boiled potatoes,and cut them into cubes (1inch) and add it to the pan.Cook covered in low heat for about 15 minutes or till the cauliflower is soft and cooked.
8) Add some coriander leaves as topping.

Paneer dilpasand

Ingredients:

Paneer 400 gms.
Chopped Cashewnuts 50 gms
Chopped Raisins 25 gms
Cornflour ½ cup
Bay leaf 1 No.
Whole Garam masala 1 tbsp.
Chopped green chili 1 tbsp.
Garlic paste 1 tbsp.
Ginger paste 1 tbsp.
Red chili powder 1 tsp.
Boiled Onion paste ½ cup
Cashewnut paste 2 tbsp.
Tomato puree 2 cups
Green cardamom powder 1 tsp.
Fresh cream ½ cup
Sugar 1 tbsp.
Oil 2 tbsp.
Oil For deep frying
Salt As per taste

Method

1. Cut Paneer into ¼ inch thick slices of 1½ inch by 1½ inch size.
2. Mix chopped cashewnut, raisins, and 100 gms mashedpaneer. Season with salt .Stuff this mixture between 2 slices of paneer.
3. Prepare a thick cornflour batter and dip stuffed paneer pieces in the batter and then deep fry in moderate hot oil till crisp . Remove and keep aside.
4. Heat oil in a Kadhai. Add bayleaf and Whole Garam Masala. Add Boiled Onion Paste. Cook for 2 minutes.
5. Add chopped green chilies, Ginger Paste, Garlic Paste and red chili powder. Cook for a minute.
6. Add tomato puree and bring to boil. Add Cashewnut Paste dissolved in a little water. Cook for 5 minutes.Stir constantly. Add salt and green cardamom powder.
7. Add one cup water and sugar. Bring to boil. Finish with fresh cream and fried stuffed paneer pieces.
Serve hot.

Coconut Chutney

Ingredients

Coconut - 1 cup
cashews - 10
Green chillies - 5
Milk 2 % - 1/2 cup
coriander leaves - 1/4 cup

Method:

Use the same cup for measure ments - add all the above in a mixer, add 1 tsp
of salt.Grind them well, season them with 1 tsp of oil , 1/4 tsp of mustard seeds,
after they splatter,add 3 curry leaves, 1/4 tsp of urud dal. Add them to the
chutney when they are golden brown.