CHINESE SOUP

Ingredients

2 tbsp finely chopped tomatoes
2 tbsp finely chopped cauliflower
2 tbsp finely chopped carrots
2 tbsp finely chopped cabbage
2 tsp finely chopped garlic
2 tsp chopped ginger
4 1/2 cups Clear Vegetable Stock
1 tbsp finely chopped mint leaves
1 tbsp chopped coriander
3 tsp soy sauce
2 pcs cornflour dissolved in ½ cup water
a pinch of M.S.G , optional
1 tbsp oil
salt and pepper to taste

For the toppingChilli Oil
chopped coriander

Method
.Heat the oil in a wok over a high flame. Add the garlic, ginger, tomatoes, cauliflower, carrot, cabbage and MSG and stir-fry for 2 to 3 minutes.
.Add the stock, mint, coriander, soya sauce, salt and pepper.
.Add the cornflour mixture to the soup and boil for 1 minute. Top with the chilli oil and coriander.
.Serve hot.

VEGETABLE FRIED RICE

Ingredients

2 cups chinese rice
1/2 cup french beans , cut diagonally into thin strips
1/2 cup carrot , cut into long thin strips
1/2 cup shredded capsicum
1 tbsp chopped celery
1 cup chopped spring onions whites
1 tsp soy sauce
1 cup chopped spring onion greens
a pinch of M.S.G (optional)
1 tbsp oil
salt to taste


Method
.Heat the oil in a pan, add the vegetables, celery, spring onion whites and ajinomoto and sauté over a high flame for 3 to 4 minutes till the vegetables soften.
.Add the rice, soya sauce, spring onion greens and salt. Mix well and sauté for 2 minutes.
.Serve hot.

GARLIC SOUCE DIPPED BABY CORN AND BROCCOLI

Ingredients

1 cup sliced baby corn
1 cup blanched broccoli florets
2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
a pinch of M.S.G , optional
1/2 cup tomato puree
2 tsp cornflour dissolved in ½ cup of water
A pinch of sugar , optional
2 tbsp oil
salt to taste


Method
.Heat the oil in a wok over a high flame, add the ginger, garlic and green chillies and stir-fry for a few seconds.
.Add the baby corn and broccoli and MSG and cook for a few minutes.
.Add the tomato purée and mix well.
.Add the cornflour mixture and salt and cook for a few minutes. If you like, add a pinch of sugar.
.Serve hot.

PANEER ACHARI

Ingredients
1 cup paneer cubes
1 tsp fennel seeds
1/4 tsp mustard seeds
5 to 6 fenugreek seeds
1 tsp nigella seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1/2 cup thinly sliced onions
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp black salt
3/4 cup fresh curds
1 tsp plain flour
3 tbsp chopped corriander
1 tbsp oil
salt to taste


Method
.Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
.Heat the oil and add the seed mixture.
.When they crackle, add the onion and saute till it turns translucent.
.Add the paneer, turmeric, chilli powder, black salt and stir for some time.
.Add the curds, sprinkle the plain flour and mix well.
.Add the coriander and salt and bring to a boil.
.Serve hot with rice or nans.

TANDOORI PANEER TIKKA

Ingredients
2 cups paneer , cut into
50 mm. (2") x 12 mm.( 1/2") cubes
Chutney
To Be Mixed Into A Marinade
1/2 cup thick curds, whisked
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
1/2 tsp dried fenugreek leaves
1/2 tsp garam masala
2 tbsp chopped coriander
1 tsp chaat masala
1 tbsp oil
salt to taste


Method
.Combine the paneer cubes with the prepared marinade and toss gently till the marinate coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°c (400°f) and grill till the paneer is done (approx. 15 minutes).
.Remove from the oven and serve hot.

AMRITSARI PANEER TIKKA

Ingredients
Chutney

To Be Mixed Into A Marinade
2 tbsp ginger-garlic paste
1/2 tsp carom seeds
of mixed fruits food color
salt to taste
1/2 tsp chilli powder

Other Ingredients
2 cups paneer , cut into 2” x 1/2" x 1/2" strips
besan (Bengal gram flour) , dry roasted
oil for deep-frying
1 tbsp chaat masala for sprinkling


Method
.Combine the paneer strips with the prepared marinade and toss gently till the marinate coats the paneer strips evenly from all sides. Keep aside for 15 minutes.
.Sprinkle besan on the marinated paneer strips and mix gently so that the besan coats the paneer evenly from all sides.
.Heat the oil in a kadhai on a medium flame and deep-fry the paneer pieces till golden brown. Drain on absorbent paper.
.Serve hot sprinkled with chaat masala.

MAKHMALI PANEER TIKKA

Ingredients
3 cups paneer , 2” cubes

Chutney
To Be Mixed Into A Marinade
3/4 cup thick fresh hung curds
1/4 cup cheese spread
1 tsp green chilli paste
2 tbsp cashewnut powder
1/2 tsp garam masala
salt to taste


Method
.Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°c (400°f) and grill till the paneer is done (approx. 15 minutes).
.Remove from the oven and serve hot.

PAHADI PANEER TIKKA

Ingredients
2 cups paneer (cottage cheese) ,1" cubes
1 cup onions ,1" cubes
1 cup capsicum ,1" cubes
1 cup tomatoes ,1" cubes
1 tbsp oil

salt to taste
Chutney
To Be Ground To A Smooth Green Marinade
1 cup chopped mint leaves
1/2 cup chopped coriander
1 tsp cumin seeds
1 tbsp chopped green chillies
1 tsp lemon juice
1 tbsp fresh cream
2 tbsp fresh curds
salt to taste


Method

.Thread the one piece of each paneer, onion, capsicum and tomato onto a toothpick. Repeat with the remaining toothpicks to make more tikkas.
.Apply the green marinade on the tikkas and keep aside for 15 to 20 minutes.
.Heat the oil in a non-stick pan and sauté till the tikkas turn golden brown on all sides.
.Remove from the flame and serve immediately.