PANEER FAJITAS

PANEER FAITAS
250gmspaneer 1" size cubes
1tsp lemon juice

1 tbsp olive oil/ or vegetable oil
salt to taste
2 tsps red chilli flakes
1 tsp mustard pwd
1/2tsp of cumin pwd
2 tbsps sesame seeds
1/2 tsp parsly dried or any dried herb you may like
FOR SALAD
1 onion, finely sliced
1 capsicum, finely sliced
1 tomato, finely sliced
4tbsp boiled green peas
4tbsp boiled sweet corn
1/2cup cabbage finely sliced
fresh parsley/ coriander for garnish
salt to taste
pepper to season
1 tsp lemon juice
method
Marinate the paneer with lemon juice, olive oil, cumin pwd, mustard pwd and dry parsley and salt for 30 mts.Combine sesame seeds and chilli flakes in a small bowl. Coat both the sides of the paneer in this and place them on a greased baking tray or a grill,grill the paneer in a pre-heated oven for 10 mts, till the paneer attains a light brown shade.Saute the vegetables for salad, season with salt, arrange on a serving plate, sprinkle some parsley/coriander on top and place the grilled paneer fajitas on the salad. Serve hot with salsa.

FLAVORED CURD

FLAVORED CURD
milk 500ml
1tsp curd
any flavore of your choicelike daalchini1" piece boil milk with daal chini and on cooling upto warm according to the climate, pour in warm container add curd mixwelll and let it rest for 4-6 hrs or till done . then serve with the choice of your fruits or salads....you can add sugar or honey to make sweet curd when milk is warm........
us your flavors like coffee, chocolate, ginger , chilies, pepermint, or artificial flavors like vanila........even can be made coloured adding beetroot while boiling milk, pudina extarct, lemon zest.....................

EGG POTATO SALAD

EGG POTATO SALAD WITH VEGGIES
4 boiled eggs cut in 4 pieces
2 boiled potatoes cut in to cubes
10-12 baby spinach leaves stems removed
2tbs carrot grated
one small green capsicum sliced thinly
5-6 beans cut into one inch and blanched
cabbage 1cup thinly shredded
one mediun onion slices lengthwise
for salad dressing:-(1tbsp olive oil/ any refined oil, 2tsp vinegar,4 cloves garlic 1tsp salt, 1/2 tsp black pepper, 1tsp yellow mustard seeds,1/4 tap sugar whisk then together in mixer so that oil is mixed properly ), now arrange veggies and eggs in a salad bowl pour dressing and mix gently chill for one hour in fridge and serve......................you can use vegetable of your choice and also make only of veggies , beans....or with steamed chicken or fish tooo.........

AURIYA KADU (HIMACHALI CUISINE)

AURIYA KADOO
kadoo 1 kg (pumpkin)
mustard oil 1 ladle
methi dana( fenugreek) half spoon
saunf (fennel seed )1 tbsp
haldi (turmeric powder) 1 tsp
amchoor( dry mango powder) 2 tsp
dry red chilly whole 4 no.
salt to taste

for auri
1tbsp rai(mustard seed) make a fine paste with water add one tsp curd mix well kee at warm place 2-3 hrs before making the dish.
for dhooni
1 burnt coal and few drops of mustard oil.
method
heat oil in a heavy bottom pan add methi dana and saunf break chillys in to halfs and add to it then add kadoo when chillies are slightly brown add haldi and salt cook on low flame till its done and become little mashy now add amchoor and cook for another five minutes , remove from fire add auri on cooling and put dhooni and cover for 5 minutes. remove the coal and serve as side dish with other food.

PUMPKIN DAL

PUMPKIN DAL
Pumpkin orange 1 cup peeled and chopped
Masoor daal(red lentil) I cup
Haldi (Turmeric) 1tsp
Garam masala(mixture of spices powdered) ½ tsp
Heeng( asofoetida)a pinch
Tamarind pulp 2tbsp
Zeera(cumin seeds)1tsp
mustard seeds 1 tsp
Garlic 4cloves chopped
Ginger equal to garlic chopped
Green chillies 2-3 cut into half's
Coriander leaves chopped 1tbsp
Salt and chilly to taste
Oil /ghee/ butter one ladle full(I use mustard oil)
Water as required
Method
Wash dal and put in a pressure cooker along with pumpkin ,sald, haldi,, chilly powder , heeng and 2cups of water and pressure cook till one whistle. Let the steam settle down then open its and mix well with the help of ladle , add tamarind and garam masala mix well check the consistency of daal and also check the salt if its too thick then add boiled water to it. Now heat oil in a pan add mustard seeds when they splutter add zeera when it turns little brow add garlic saute for 1 min , add ginger saute for 2 min, now add green chillies saute for 1 min and pour over the dal and mix well garnish with coriander leaves…serve with rice , chapati , naan , prantha.

MASALA MILK PODER

MASALA MILK POWDER
jaiphal(nutmeg) one piece
kesar 6-7 strands(saffron) roast to change colour to little darker
100 gms each cashew nut, pistachio, almond, pumpkin seeds,dry roast them separately on twawa for 3-4 minutes
green cardamom 10gms

on cooling grind them all together to make fine powder..use one spoon in 200 ml hot milk along with sugar.....

SPINACH CUCUMBER SALAD

SPINACH CUCUMBER SALAD
1tbsp fresh lemon juices
1 tsp honey
1 tbsp hung curd
1tbsp 0live oil
1tsp fresh mint, chopped(10-12 leaves)
salt and pepper to taste
2 cups spinach leaves, tightly packed(one bunch baby spinach leaves)
1 cucumbers, peeled and seeded, halved length and sliced
1/4 medium red onion, halved (lengthwise) and sliced

Whisk the lemon juice and honey in a bowl. In a separate bowl, whisk the curd and olive oil together. Whisk while adding the yogurt to the lemon juice in a thin stream. Add the mint, then add the salt and pepper to taste.
Combine the spinach, cucumbers and onion in a large bowl. Season with a little salt and pepper. Add dressing to the saladand Toss to coat, chill and serve .