PANEER SANDWICH

50gms Grated Paneer4 Bread Slices

1 Medium  Onion chopped finely

1 jalapenos seeded and chopped finely

½ tsp white pepper powder

2tbsp green chutney

2tbsp mayonnaise

1/2 tsp - Red Chili flakes

To Taste - Salt

Mix paneer onion, jalapenos, pepper chilly and salt in a bowl, apply mayonnaise on one side of bread on two slices, chutney on one side on other 2 slices put paneer mixture over green chutney spread equally and cover with the other slice of mayonnaise downside..Serve as it is..or grill by applying butter on both sides of the sandwich..

CURD SANWICH

4 slices of bread

4tbsp hung curd

1tbsp shredded cabbage

1tbsp shredded carrots

1tbsp shredded cucumber

1tbsp shredded capsicum

1/4 tsp salt

¼ tsp oregano or any herb of your choice

¼ tsp black pepper

Mix half of the salt and oregano in curd and apply curd  mixture on one side of slice, mix veggies salt and pepper spread the mixture on two slices over curd and then cover with other two slices .. Serve as it is or  apply butter on both side of the sandwich and can grill also…..

You can use other vegetable or fruits also as per your choice , and chili flakes also instead of pepper or both even chaat masala..roasted cumin..powder …..

CHICKEN NUGGETS

  1kg boneless chicken washed and thinly slices in to 1” pieces

400 gms all purpose flour

4eggs

1/2 cup water

3tbsp lemon juice

2 tsp salt

3 tsp black pepper powder

1/2tsp baking soda

500 gms bread crumbs approx.

Marinate chicken pieces with lemon juice  1 1/2tsp salt and baking soda for minimum 2hrs best 6-8 hrs in fridge.. mix salt all purpose flour and pepper in a trey dust chicken pieces thoroughly with this mixture…now beat eggs in a bowl add water and left over dusting mixture dip each piece one by one in this mixture and roll over bread crumbs ..keep refrigerated and deep fry as and when required…

MANGO SALSA

3 ripe mangos peeled and chopped

½ cup red and green bell pepper, chopped

1 medium onion chopped

 2tbsp coriander chopped

1 jalapeño seeded and chopped finely

2tbsp lemon juice

1/2tsp black pepper powder

salt to taste

In a serving bowl, combine mango, bell pepper, onion, coriander and jalapeño add lemon uice mix well, add salt and pepper mix  together  refrigerate for 10-15 minutes serve with corn papad

KHATTA MEAT

1kg mutton washed
250gms onion chopped
1pod garlic and 2” ginger 4 medium green chilies grinde to paste together
A smaal bunch of palak chopped finely
2 tsp. red chilli powder or as per taste
2tsp haldi
1/2 tsp meethi powder
2-3big pinches of heeng
rattanjot 6-7 1"flakes if powdered then 1/2 tsp
2 tsp. garam masala
4tbsp amchoor powder(dry mango powder)
2 ladle  mustard oil (sarson ka tel)
For dhooni 1” piece of  burnt coal and few drops of oil..
 Marinate mutton with heeng ½ tsp salt for 2 hrs, heat oil in a heavy bottom pan add methi powder immediately  add ginger garlic chili paste sauté for a minute, add onion and salt sauté till its brown and oil gets separated keep adding little water in between so the mixture does not get burnt, now add  rattanot saute foe half minute then add haldi, chilli powder mix well add palak and mutton mix thoroughly add ½ cup of water bring to boil cook no low heat keep steering on regular intervals when 80 percent done add amchoor and garam masala mix well  add water as desired cook  covered on low sauté in between. Remove from fire add dhooni cover with lid and remove coal before serving,  serve with rice..