CHICKEN CUTLETS

CHICKEN CUTLETS

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INGREDIENTS

6 chicken breast halves, skinless and boneless
3 ⁄ 4 cup Italian breadcrumbs
1 ⁄ 4 cup freshly grated parmesan cheese
2 eggs
2 tablespoons butter
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 ⁄ 2 teaspoon salt
freshly ground pepper
lemon wedge

INSTRUCTIONS

• Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
• In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.
• In another shallow bowl, beat the eggs.
• Dip the meat in the eggs, then in the crumb mixture.
• Place the crumbed cutlets in the refrigerator until nearly time to serve.
• In large skillet, heat butter and oil over medium-high heat until hot.
• Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
• Serve each cutlet with a wedge of lemon.

Source: http://www.food.com/recipe/italian-chicken- cutlets-12416
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ITALIAN SPRING ROLLS

ITALIAN SPRING ROLLS

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iNGREDIENTS

1 Tbsp. olive oil

1 green pepper, thinly sliced

1 red pepper, thinly sliced

1 sweet onion, thinly sliced

2 tsp. Italian spices paste or dried herbs like oregano

1 tsp. garlic, minced

Salt and pepper to taste

1 cup mozzarella, grated, packed

1 cup cheddar, grated, packed

16 sheets phyllo dough

Butter, melted

INSTRUCTIONS

• In a large fry pan saute the peppers and onions with the garlic and Italian herbs in the olive oil until tender. Season with salt and pepper. Remove from heat and let cool completely.
• When the pepper mixture is completely cool, add the cheeses.
• Preheat oven to 350F. Lay out one phyllo sheet covering the rest with a damp cloth. Brush the phyllo sparingly with the butter. Lay a second sheet on top. Cut the sheets into four equal squares or quarters. Spoon about 1½-2 Tbsp. of the cheese mixture at the bottom of each square. Roll up and about half way up turn the sides inward to seal. With a small amount of butter seal the roll and place on a rimmed baking sheet. Butter the top of the roll. Repeat until all the rolls are filled.
• Bake for 10-12 min. until phyllo is browned. Let rest 5 min. and then serve with pizza sauce for dipping.

Adapted from: http://noshingwiththenolands.com/italian-spring- rolls-super- eats-game- day-sundaysupper/
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Spinach Mac & Cheese Samosas

Spinach Mac & Cheese Samosas

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Dough Ingredients:
1 1/2 cups all purpose flour
1/4 teaspoon black onion seeds (nigella)
1/8 teaspoon baking soda
7 tablespoons warm water
3 tablespoons ghee
2 tablespoons Greek/strained yogurt
1/2 teaspoon salt

Filling Ingredients:

1 tablespoon olive oil
1/2 red bell pepper, chopped
1/2 onion, chopped
2 cups spinach leaves, chopped
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
1 teaspoons paprika
1/2 teaspoon dry mustard powder
1/2 teaspoon dried oregano
4 oz. pepper jack cheese, grated
1 cup cooked pasta
salt and pepper, to taste

INSTRUCTIONS

• In a skillet, heat olive oil. Add onion and bell pepper and cook for about 2 minutes, until softened. Add spinach and cook until wilted. Add salt and pepper, to taste.
• Heat butter in a pot.  When it starts to melt, add the flour and cook for a few minutes, stirring constantly until it turns golden.  Add milk, paprika, oregano and mustard. Mix well and cook until roux (butter-flour mixture) has dissolved into the milk and thickened, about 5 minutes.
• Turn off flame and stir in cheese until it melts. Add spinach mixture and salt and pepper, to taste. Mix well.
• Add cooked pasta and mix well, so the pasta is well coated with cheese sauce.
• Knead the dough again after 20 minutes. Equally divide the dough into two portions. Now divide one portion into three parts. Take one dough ball and roll into a round shape.
• Divide the rolled sheet into two equal halves.
• Lift one part and apply some water on the inner side and fold into a cone shape.
• Stuff this cone with 1 to 2 tsp filling and stick the upper edges together with some water. Similarly prepare all the samosas and place them erect on a plate.

Source: www.theschizochef.com/2013/05/spinach-mac-cheese-samosa/

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Poori bhaaji

Poori bhaaji

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INGREDIENTS (used american measuring cup, 1 cup = 250 ml)

1 tbsp oil
750 gms potatoes boiled and peeled
1 onion chopped into squares about half a inch size
2 green chilies chopped finely
15 to 16 curryleaves chopped Or torn with hand
1 t/s mustard seed (rai)
1 tbsp cumin seed (jeera)
1 t/s black gram split (urad dal)
1 t/s asofoetida (hing)
1.5 inch ginger chopped finely
1 t/s sugar
1 tbsp amchur powder (optional)
1 t/s dry pomegranate seed powder (optional) (anardana powder)
1 t/s turmeric powder (haldi)
½ cup boiled green peas (optional)
1 tbsp chat masala (optional)
black salt Or salt as per taste

Ingredients for Poori:

2 cups whole wheat flour
1 cup water
1 t/s salt
1 t/s baking soda (optional)
2 cups oil for deep frying

INSTRUCTIONS

• First boil the potatoes till 3 whistles or until cooked in pressure cooker or microwave in oven for 15 mins or until cooked.
• Peel their skin while they are still warm. Chop them into squares about an inch or size as you wish.
• Take a vessel or pan, add oil. Once oil is hot add mustard seeds, cumin seed, half of curry leaves and asofoetida.
• Once you hear the crackling sound add chopped onion, ginger, green chilies, sugar and turmeric powder.
• Saute for a minute once onion changes color add the chopped potatoes and half of coriander leaves.
• Add ½ cup water don’t add too much else it will get soggy. Stir all well cover with a lid. Cook for another 5 mins. Keep stirring in between.
• Remove the lid add rest of chopped curry leaves add salt for seasoning along with amchur powder, boiled peas and anardana powder now if using. Cook for another 2 mins.
• Switch off the gas garnish with rest of coriander leaves. Serve hot along with fried pooris.

Instruction for Pooris:

• Combine all the ingredients except oil. Mix with your fingers it will appear as bread crumbs. Knead into a smooth dough.
• The dough shouldn’t be too soft or firm. Wrap with a damp napkin and allow to rest for 10 mins.
• Make 3 inch balls and roll them into 5 inch discs. Take a round cookie cutter or a steel bowl ( I used steel bowl). Press the cutter or bowl over the rolled discs.
• Remove the shaped discs and arrange them on a plate or plastic sheet or baking paper.
• Heat oil in a frying vessel on high heat. Once oil is hot reduce the flame to medium. Fry the puris one by one don’t clutter too many at a time.
• Press the edges of the puri with your spatula Or slotted spoon. This will help the pooris to puff up beautifully.
• Once they are light brown and cooked form both sides. Place them on absorbent napkins. Serve puris with aloo bhaji.

Notes

1. Don't keep the heat too high while making bhaji else it might burn.
2. You could add spices of your choice like amchur powder etc.
3. While frying puris take care keep your face far and fry them safely.
4. If making puris in advance allow them to cool and place them in a casserole Or foil. Else if you keep them out puris will start firming.
5. For tangy taste I have added anardana, amchur powder and chat masala you could skip it if you don't like tangy taste.
6. Also for variation you could garnish with fresh grated coconut which will give a different flavor.

Source: http://www.flavorsofmumbai.com/mumbai-puri- bhaji/
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Achari chicken kebab

Achari chicken kebab

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INGREDIENTS

1 ½ pounds skinless chicken thighs, cut into bite-sized pieces
1 teaspoon fennel seeds
¼ teaspoon fenugreek seeds
¼ teaspoon kalonji (onion seed)
¼ teaspoon black peppercorns
3 cardamom pods, use seeds, discard shell
1 teaspoon coriander powder
1 teaspoon sea salt
½ teaspoon Kashmiri chili powder
½ teaspoon paprika
2 garlic cloves, minced or grated
1-inch knob ginger, minced or grated
½ teaspoon turmeric powder
2 tablespoons mustard oil
½ cup coconut cream from the top of a refrigerated can of coconut milk.

INSTRUCTIONS

• Freshly grind the fennel seeds, fenugreek seeds, kalonji, black peppercorns, and cardamom seeds.
• Add the freshly ground spices and all remaining ingredients to a large bowl and mix well. Add the chicken pieces and mix until well combined.
• Allow the mixture to marinate in the fridge for 2-8 hours. Take it out 30 minutes before grilling to allow the chicken to come to room temperature.
• Thread the pieces of the chicken onto skewers.
• Grill on high heat (lowering to medium-high if needed) until golden brown and cooked through, turning skewers occasionally.
• Transfer skewers to a platter and serve on top of grilled onions, bell peppers and lemon wedges.

Source: http://myheartbeets.com/achari-chicken- kebab/
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Gulab Ki kheer

Gulab Ki kheer

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INGREDIENTS

Milk- 4 cups
Rice- ¼ cup
Cardamom powder- 1tsp
Sugar- 1 cup
Pistachios- 10
Raisins- 10
Rose water- 1tbsp
Gulkand- 10 gms
Rose petals- 10-15

INSTRUCTIONS

• Pour milk in a deep bottomed pan. When it starts bubbling, add rice and sugar to the pan.
• Sprinkle cardamom powder from the top and boil the milk for 10 minutes while stirring constantly.
• Boil the milk until the rice becomes soft and breaks.
• Add the pistachios and raisins and simmer the gulab ki kheer for 3-4 minutes on a low flame.
• Now, remove the kheer from the heat and chill it in the refrigerator.
• Add rose water, gulkand and half the rose petals to the kheer. Mix it up nicely.
• Serve gulab ki kheer in silver bowls or glasses. Garnish it with the remaining rose petals.
• You must always serve the gulab ki kheer chilled and frozen if possible.

Source: http://www.boldsky.com/cookery/sweet-tooth/indian- sweets/gulab-ki- kheer-janmashtami-special- recipe-043960.html
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Penne arrabiata

Penne arrabiata

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INGREDIENTS

Kosher salt and freshly ground black pepper
1 pound penne rigate (penne pasta with ridges)
1/4 cup olive oil
3 cloves garlic, chopped
One 26.42-ounce container chopped tomatoes, such as Pomi
1/2 teaspoon red chile flakes
1/2 teaspoon Italian seasoning
6 leaves fresh basil, chopped, plus more for garnish
Block of Parmigiano-Reggiano, for garnish

INSTRUCTIONS

• Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
• In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chilli flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
• Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.

Adapted from: http://www.foodnetwork.com/recipes/valerie-bertinelli/spicy- arrabiata-penne.html
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Eggplants in a Tangy Tomato Gravy Recipe

Eggplants in a Tangy Tomato Gravy Recipe

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INGREDIENTS

500 gm, about 8 to 10 baby eggplants*
500 gm, about 4 to 5 medium sized tomatoes
2 tbsp coriander powder
1 tsp red chilli powder
2 tsp grated fresh ginger
3 tbsp oil
1 1/2 tsp salt

INSTRUCTIONS

• Using a sharp knife, make four slits into the base of the eggplant, keeping the stems intact (you could also remove the stems). This will make sure that the gravy gets evenly coated inside the eggplants. Place the eggplants in lightly salted water. This will prevent them from turning black.
• With the help of a knife remove the eyes of the tomatoes, cut them into quarters and blend them to a puree using a food processor or a blender.
• In a wok or a kadhai, heat the oil over a medium flame. Add in the ginger and stir for a few seconds. Put in the tomato puree and bring to a boil. This should take about 3 to 4 minutes. Stir in the coriander powder, red chilli powder and salt. Mix well.
• Put in the eggplants, cover the wok and allow them to cook in the tomato puree, stirring every 5 minutes.
• Cook until the eggplants are done, about 15 minutes or until a fork or skewer can easily pierce through the eggplants. Depending on the water content of your tomatoes, you might have to add in a few tablespoons of water when the eggplants are cooking to prevent the entire mixture from sticking to the bottom of the wok.
• Serve hot or warm with rice or rotis.

Source: http://www.divinetaste.com/archives/eggplants-in- a-tangy- tomato-gravy/
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Grilled Chicken Sandwich

Grilled Chicken Sandwich

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INGREDIENTS

Brown bread slices 4
Chicken boiled and shredded 1 cup
White bread slices 4
Salt to taste
Black pepper powder 1 teaspoon
Mayonnaise 3/4 cup
Cheese grated 1/2 cup
Tomato ketchup 1/4 cup
Lettuce leaves a few
Potatoes boiled and sliced 3 medium
Cheese slices 4
Tomatoes sliced 2 medium
Cucumber sliced 1 medium
Potato wafers 50 grams

INSTRUCTIONS

• Take shredded chicken in a bowl. Add salt, pepper powder, half cup of mayonnaise and mix.
• Add grated cheese, tomato ketchup, torn lettuce and mix. Take a white bread slice. Spread some chicken mix.
• Place potato slices and sprinkle salt and pepper powder. Apply a little mayonnaise on another slice of white bread and place it over the potato slices.
• Take a brown bread slice. Spread some chicken mix. Place a cheese slice over it. Apply some mayonnaise on another slice of brown bread and place it over the cheese slice.
• Grill the sandwiches applying mayonnaise on the outside of the sandwiches.
• Prepare the remaining sandwiches in the same way. Serve with tomato slices, cucumber slices and potato wafers.

Source: http://www.sanjeevkapoor.com/Recipe/Grilled-Chicken-Sandwich.html
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KADAI PANEER WITH CAPSICUM

KADAI PANEER WITH CAPSICUM

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INGREDIENTS

Paneer or Cottage Cheese – 200 Gms
Onion – 2
Green Chillies – 2
Green Capsicum or Bell Pepper – 2
Tomatoes – 2
Ginger + Garlic Paste – 1 tsp
Ajinomoto or Tasting Salt – 1/4 tsp (Optional)
Chilli Powder – 2 tsp
Coriander or Dhaniya Powder – 1 and 1/2 tsp
Cumin or Jeera Powder – 1 tsp
Turmeric Powder or Haldi – 1/2 tsp
Garam Masala Powder – 1 tsp
Cashew Nuts – 10
Dried Fenugreek leaves or Kasuri Methi – 1 tsp
Fresh Cream or Top of the Milk – 2 Tbsp
Fresh Curd – 1/2 cup
Lemon Juice – 1 tsp
Sunflower Oil or Refined Groundnut or Peanut Oil- 2 Tbsp
Salt
Oil to fry the Paneer or Cottage Cheese
Coriander Leaves / Cilantro

INSTRUCTIONS

• Soak Cashew Nuts in 1/4 cup of warm water for 10-15 min and grind it in a mixer grinder to a fine paste. The Cashew paste is now ready; keep aside.
• Have Paneer cut into medium sized cubes. Chop Tomatoes and Onions into medium sized slices. Also chop Green Chillies into medium sized pieces. Then cut Green Capsicum or Bell Pepper length-wise. Keep aside.
• Deep Fry the Paneer cubes in Oil, until they turn to golden brown in color. Remove from the Oil and transfer them to a bowl containing 1/2 cup of Fresh Curd and keep them together for 10 min. Mix the Paneer cubes well with curd, so that the Paneer turns soft and fluffy. Keep aside.
• Heat 2 Tbsp Oil in a Pan, add Chopped Onions and Turmeric Powder and fry until the Onions slices turn transparent. Then add Ginger + Garlic Paste and fry for a minute. Now add Ajinomoto (optional – I did not make use of it in my preparation), chopped Green Chillies, Chopped Tomatoes and fry until the Tomatoes turns soft and are cooked properly. It might take nearly 5 minutes to have the Tomatoes cooked.
• At this stage, add all the powders listed in the ingredients box above – Chilli Powder, Coriander or Dhaniya Powder, Cumin or Jeera Powder and Garam Masala Powder to the pan. Add Salt and half cup of Water to this mixture and cook for 5 minutes.
• Now add Green Capsicum (Bell Pepper) to the pan and cook for 5 min by closing the lid. Ensure that the Capsicum or Bell Pepper pieces do not turn too soft. Then add Cashew Paste from Step 1 above and cook for a minute. Mix all the ingredients well with the help of spatula.
• Add fried and soaked Paneer or Cottage Cheese with Curd from Step 3 to the above mixture along with dried Fenugreek leaves or Kasuri Methi and cook for 2-3 minutes so that the aroma of the Kasuri Methi spreads into the Curry. Next add Lemon Juice and mix well.
• Now Kadai Paneer or Paneer Capsicum Curry is ready. Transfer Kadai Paneer to a small Kadai and garnish with Fresh Cream or Top of the Milk and Coriander Leaves / Cilantro.

Source: http://allrecipes.co.in/recipe/12572/kadai-paneer- with-capsicum.aspx
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MAKKI KI ROTI WITH SARSON KA SAAG

MAKKI KI ROTI WITH SARSON KA SAAG

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INGREDIENTS FOR SAAG:

Mustard leaves(sag) 1 kg
Spinach leaves 1/2 kg
Red chilli powder 1 tbsp
Turmeric powder 1/2 tsp
Salt to taste
Green chillies 2 nos
Ghee as needed/2 tbsp
Ginger garlic paste 1 tbsp
Cumin seeds 1 tsp
Onion 1 chopped
Maize flour 1 tbsp

INSTRUCTIONS

• Wash the leaves of mustard and Spinach and boil in 1/4 cup water till tender ,let it cool down and blend it.
• In a pot /clay pot add ghee and onion, fry till light golden then add cumin seeds fry for few minutes.
• Add ginger garlic paste and stir for few seconds then add turmeric,chilli powder and salt ,stir again and add paste of veggie and green chilli.
• Mix well and after few minutes add maize flour in it.Let it simmer for few minutes and prepare a tempering/ bhagar.
• In 2 tbsp ghee/butter add chopped garlic 1 tbsp and red chilli flakes 1/2 tsp and fry for few minutes then pour on sag and mix.
• Ready to serve.

INGREDIENTS FOR MAKKI KI ROTI:

Makki /Maize flour 2 cups
Salt Pinch
Ghee for frying
Warm Water for kneading

INSTRUCTIONS

• Mix salt in flour and knead with warm water,set aside the dough.
• Make small roties and fry in ghee.
• Serve hot with Saag.

Source: http://www.ainycooks.com/dhaba-style- sarson-ka- saag-makki- ki-roti/
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STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE

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INGREDIENTS

250g digestive biscuit
100g butter, melted
1 vanilla pod
600g soft cheese
100g icing sugar
284ml pot double cream

For the topping

400g punnet strawberry, halved and stoned
25g icing sugar

INSTRUCTIONS

• Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put250g
• Remove the vanilla seeds from 1 pod:Slice the vanilla pod in half lengthways, leaving the tip
• Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl,
• Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon orspatula. Leave to set in the fridge overnight. serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processorwith 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

SOURCE: http://www.bbcgoodfood.com/recipes/4653/strawberry-cheesecake- in-4- easy-steps-
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SOYA STUFFED PEPPERS

SOYA STUFFED PEPPERS

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INGREDIENTS

3 coloured bell peppers, cut into half lengthwise
for the stuffing:
30ml refined oil
50g onion
25g capsicum
1/2 tsp ginger garlic chopped
1/2 tsp coriander jeera powder
1 tsp aamchur powder
150g Nutrela Soya Granules cooked and drained
1/2 tsp garam masala
50g boiled potatoes mashed
25g chopped carrots
50g paneer
10g chopped cashewnuts
10g chopped kishmish
10g chopped coriander leaves
Salt to taste
50g grated cheese
20g fresh bread crumbs

INSTRUCTIONS

• Place a pan on the fire and add the oil, sautee the ginger garlic add the onion and fry until it turns pink.
• Add the capsicum and stir fry, now add the chopped carrots, potatoes, Nutrela Soya Granules, paneer, chopped nuts and raisins and give it a stir.
• Sprinkle in the jeera dhania powder, aamchur powder, garam masala powder, and salt to taste finish off with coriander leaves, and mix all of this thoroughly.
• Fill the mixture in the bell pepper halves, top it up with cheese and bread crumbs and grill it in the OTG until golden brown.
• Or put it in a non stick pan, oil the pan slightly, cover the pan and let it cook over low heat until the bell pepper is cooked and soft to touch and the cheese has melted completely.

ADAPTED FROM: http://www.betterbutter.in/recipe/6540/nutrela-soya- stuffed-capsicum
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DRY DUM ALOO MARWARI STYLE

DRY DUM ALOO MARWARI STYLE

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INGREDIENTS

Boiled Potato – 250 grams (Small sized)
Oil – 4-5 tablespoon
Hing (Asafoetida) –a pinch
Bay leaves – 2-3 leaves
Cumin seeds –1 teaspoon
Red Chilli powder – 1 tablespoon
Cumin powder – ½ tablespoon
Coriander Powder – 1 tablespoon
Sauf (Fennel powder) – ½ tablespoon
Curd – 3-4 tablespoon
Garam Masala Powder ½ tablespoon
Grated coconut – 2 tablespoon (Optional)
Salt – As per your taste
Green Coriander leaves – 2 tablespoon chopped

INSTRUCTIONS

• Peel off the boiled potatoes and keep aside.
• Heat oil in a pan and fry the boiled potatoes till they turn light brown. Take them out in a bowl.
• Add all the dry spices in the bowl containing fried potatoes – red chilli powder, cumin powder, coriander powder, fennel powder, garam masala powder and curd and mix well. Leave it to marinate for 30 mintues.
• After the potatoes are marinated, Heat the remaining oil in the pan and put hing, cumin seeds and bay leaves. Let the cumin splutter and then you pour the marinated potato along with the masala.
• Add the grated coconut and salt and mix. Put a lid on and cook the masala on low flame for about 10 mintues…….Keep stirring in between or it may burn.
• Garnish it with Chopped coriander leaves and serve.

SOURCE: http://secretindianrecipe.com/recipe/marwari-aloo- dum-dry- potato-curry- without-onion-and-garlic
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WATERMELON COOLER SLUSHY

WATERMELON COOLER SLUSHY

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INGREDIENTS

4 cups cubed seedless watermelon
10 ice cubes
1/3 cup fresh lime juice
1/4 cup white sugar
1/8 teaspoon salt

INSTRUCTIONS

• Place watermelon and ice into a blender. Pour in lime juice, sugar, and salt. Blend until smooth.

SOURCE: http://allrecipes.com/recipe/141371/watermelon-cooler- slushy/
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HARIYALI PANEER TIKKA

HARIYALI PANEER TIKKA

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INGREDIENTS

3 tbsp oil
200-250 gm paneer (cottage cheese)
½ cup of hung yogurt (hang yogurt into a linen cloth for 30 mins) dahi
½ tsp roasted cumin powder (bhuna jeera)
1 tsp fennel seed (saunf)
1 tbsp garlic paste (lehsun)
1 tbsp ginger paste (adrak)
2 tbsp chopped onion (pyaz)
1 cup chopped coriander leaves (dhaniya)
3 green chilies (hari mirch)
½ cup + 1 tbsp mint leaves (pudina pata)
2 tbsp lime juice (nimbu ras)
½ tsp sugar (optional)
3 tbsp gram flour or as required (besan)
1 bell pepper or capsicum cut into square (simla mirch)
1 big sized onion chopped into square (pyaz)
black salt as required (kala namak)
chat masala as required
6-7 skewer or as required
line or lemon wedges as required for garnish (optional)

INSTRUCTIONS

• Firstly slice paneer into long pieces with a width of ¾th inch thick atleast.
• Rinse the greens and place side.
• Combine coriander leaves, mint leaves, onion, lime juice, chilies, roasted cumin powder, fennel seed, ginger and garlic. Also add sugar now if using.
• Grind all with little water if required until smooth chutney is formed.
• Now add gram flour, black salt, a tsp of oil and chat masala. Give a nice whisk as the mixture need to be smooth and lump free.
• Coat paneer with this mixture. Repeat the same with the rest of paneer.
• Marinate the paneer for 20 mins.
• Also marinate capsicum, bell pepper and onion with this mixture for 20 mins.
• Take a skewer and gently slide a onion first then a capsicum then a marinated cottage cheese until the skewer is left with no space.
• Heat your grill pan or pan, drizzle some oil over it.
• Once the oil is hot place 2 skewers and shallow fry them.
• Once fried from one end, fry from reverse side until golden brown in color.
• Fry and repeat the rest with other skewers. Alternatively if you don't wish to use skewer then just fry the paneer first then the veggies.
• Serve your hariyali paneer hot with green chutney and some lime wedges.
• Baking or Grilling in Oven:
• Place the marinated paneer with skewer or without skewers on a greased pan.
• Preheat the oven at 220ºC for 15 mins.
• Drizzle some oil over the paneer. Grill or bake at 200ºC for 7-8 mins. Again check drizzle some drops of oil and bake for 4-5 mins more.

SOURCE: http://www.flavorsofmumbai.com/hariyali-paneer- tikka-recipe/
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Tomato Dosa

Tomato Dosa

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INGREDIENTS

1½ cup raw rice
4-5 tomatoes
2 green chillies
2 dried red chillies
½ teaspoon asafoetida
1 small piece of ginger
Salt

INSTRUCTIONS

• Soak raw rice in water for around 2 hours.Drain and grind to a smooth paste along with all the other ingredients. Batter should be little thin than normal dosa batter consistency.
• Heat a tava with little oil.Make thin dosas.Serve tomato dosa hot with chutney.

Notes

• As tomatoes are added to the batter,the dosas get heated and caramelize very fast.So keep adjusting the heat.
• You can add finely chopped onions to the batter for extra flavor.
• If the dosas get stuck,try adding a table spoon of rava to the batter

Source: http://cookclickndevour.com/tomato-dosai- indian-crepe- with-tomato
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Zuccotto trifle

Zuccotto trifle

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INGREDIENTS

400g sponge cake, cut into 3cm pieces
150ml cranberry or apple juice
2 x 120g packets fresh raspberries
500g fresh ricotta
60g (1/3 cup) icing sugar mixture
1 x 600ml carton thickened cream
30g mixed glace fruit (such as cherries, pineapple and ginger), coarsely chopped
Fresh raspberries, extra, to decorate
1 x 30g Cadbury Flake bar, crumbled

INSTRUCTIONS

• Place half the sponge cake in a 2L (8-cup) capacity serving dish. Drizzle over half the juice and top with half the raspberries.
• Use an electric beater to beat the ricotta, icing sugar and half the cream in a bowl until smooth. Spoon the ricotta mixture over the sponge cake. Top with the remaining raspberries and sponge cake. Drizzle over the remaining juice.
• Use a clean electric beater to beat the remaining cream in a medium bowl until soft peaks form. Add the glace fruit and fold to combine. Spoon the cream mixture evenly over the top of the trifle. Decorate with the extra raspberries and sprinkle with Flake bar to serve.

Source: http://falafel-recipes.blogspot.in/2011/11/zuccotto- trifle-recipe.html
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