PANEER TOASTY SANDWICH

Ingredients:
1 cup crumbly cottage cheese
1 tbsp butter
1 tsp cumin seeds
1 large onion finely chopped
2 green chillies finely chopped
1 medium tomato finely chopped
¼ tsp tumeric powder
½ tsp red chilli powder
4 slices fresh, soft sandwich bread
salt to taste

Method:
Heat a pan on a medium flame and add butter to it. Allow to melt and then add cumin seeds. When they stop spluttering, add green chillies and onion. Fry till golden brown. Add tomatoes, turmeric powder, red chilli powder and salt to taste. Stir well. Cook for two minutes stirring frequently. Add paneer and mix well. Stir fry for 3-4 minutes and then turn off fire. Allow to cool a little. Lay the slices of bread on a clean cutting board. Now put prepared paneer mixture on 2 of the slices. Spread to cover entire slice. Top with the remaining slices. Grill or toast the sandwich till crispy and golden. Serve hot with tomato ketchup or a chutney

HARA BHARA KABAB

Ingredients:
1 cup spinach boiled
½ cup peas boiled
1 cup mashed potatoes
2 tsp ginger grated
1 tbsp chaat masala
1 tsp coriander leaves
cooking oil for frying
salt to taste

Method:
In a food processor, grind boiled spinach, peas till a smooth paste is formed. Put the grinded mix in a bowl; add mashed potatoes, ginger, chaat masala. Sprinkle coriander leaves, salt. Mix it well. Add flour to the mix so that it binds well. Put some oil in pan and fry on simmer till the kababs till they are crusty and crisp. Soak excess oil on a tissue paper. Serve with chutney.

PAPAD KI SABJI

Ingredients:

4 medium sized papad
5 tbsp oil
6 tbsp ghee
1 tsp cumin
2 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 green chilli - chopped
1 tsp ginger - chopped
2 cups of curd - whipped
1 cup of water
salt to taste
fresh coriander for garnishing

Method:

Heat the oil, fry the papad and keep aside.

In a wok, heat the ghee and sauté the cumin seeds. Add ginger-garlic paste and stir till light brown.

To this masala, add chopped green chilli and ginger, cook for 2 mins. Pour the curd in the masala and stir.

Add water and bring the gravy to a boil, letting it thicken.

Break the fried papad into small pieces and put them in the gravy. Add salt and let it cook for 3-4 mins.

Garnish and serve hot.

MIRCHI KA SALAN

Ingredients:

8-10 green chillies - de-seeded
½ tsp sesame seeds
1 tsp coriander seeds
2 tsp peanut split
1 tsp cumin seeds
¼ cup coconut - desiccated
1 onion - sliced
4 tsp tamarind water
1 tsp ginger-garlic paste
Ground masala whole (garam masala)
1 cup curd
2 tsp oil
salt to taste
fresh coriander - for garnishing

Method:

Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds. Keep aside.

Sauté the onion in 1 tsp of oil until transparent. Grind the sesame seeds, peanuts, coriander seeds, cumin seeds, sautéed onions and coconut together making it a paste.

Sauté the green chillies in 1 tsp of oil and keep aside. In the same pan, sauté the ground masala along with ginger-garlic paste, tamarind water and curd.

Add a tsp of salt and some water. Finally, add the green chillies and let the mixture come to a boil.

Garnish with fresh coriander and serve.

PALAK PANEER WITH WHITE KIDNEY BEANS

Ingredients:

For the paneer

1/2 kg paneer - 2 inches thick
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed (saunf) powder
1 tsp red chilly powder
2 tsp oil
salt

For the spinach

1 kg spinach
4 cloves garlic - chopped
2 tsp oil
salt
1 tsp lemon juice

For beans

1 cup raungi or small white kidney beans - (soaked and boiled)
1/2 cup onions
½ cup tomatoes
2 dry red chillies
½ tsp garam masala
1 tsp olive oil
salt

Method:

Slice the paneer vertically into 3. Marinate the paneer with cumin powder, coriander powder, red chilli powder, salt, saunf powder, and little oil. Keep aside for 10 mins.
Heat a pan; add oil, onions, chillies, tomatoes. Stir well. Add garam masala, salt, and kidney beans. Keep aside.

Heat oil in a pan, add paneer slice one at a time and stir fry. Repeat with all the slices and remove.

Meanwhile, sauté chopped garlic in a dash of oil. Then add washed spinach, salt and lemon juice. Sauté till spinach is cooked.

Serve on a plate with crusty paneer over cooked white beans and spinach on one side. Add a dash of lemon juice.

Garnish with celery or coriander.

MINT CHUTNEY

Ingredients

1 cup mint leaves chopped
1 small onion chopped
1 tsp garlic crushed
1 tsp ginger slices
4-5 green chillies chopped
1 tsp coconut shredded
2-3 tsp lemon juice
1 tsp cumin powder
1 tsp urad dal
1 tsp channa dal
1 tsp olive oil
Salt to taste

Method

Heat oil in a pan. Add onions, garlic, and ginger. Sauté till golden brown.Add green chillies, channa dal, urad dal, coconut. Cook till they are done. Set aside for 10 mins.In a food processor, grind mint leaves, lemon juice, cumin powder, cooked masala, salt and little water to a smooth paste.

EGGLESS CHOCOLATE CHIP COOKIES

INGREDIENTS

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 Tbs. All purpose flour + ¼ Cup Water
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Mix the 2 Tbs. all purpose flour in ¼ cop water, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.