INDIAN FOOD

Paneer Methi Satay

RECIPEIngredients: 1 cup low fat yoghurt,1 Tbsp Bengal gram flour (besan)1 Tsp ginger garlic paste,1 tsp chilli powder,1 tsp cumin powder1 tsp garam masala powder,1/2 tsp black pepper powder2 Tbsp coriander and green chilli paste,1 tsp Kasoori methiSalt to taste,For the Satay,1 cup low fat paneer,1/2 cup bell peppers, 1/2 cup onions, 1 tsp olive oil..Method : Mix all the ingredients of the marinade in a bowl. •Combine the paneer, bell pepper cubes, onion cubes and mix into the marinade. •Be careful while tossing it and do not mix vigorously otherwise the paneer cubes will break.• Set aside for 25-30minutes.•Now start skewering.

•Place a piece of Bell pepper, onion, 2 paneer cubes and again bell pepper cube on a satay stick.•Repeat the same process and make the rest of the satays.•On a medium flame, place a non-stick pan, grease it with 1/2 tsp oil and place half of the satay sticks on it till the paneer and veggies turn slightly brown in color.•Repeat the same step for the rest of the satays.•Serve fresh with some mint coriander chutney.

Alu gobi

RECIPEINGREDIENTS : 1⁄4cup vegetable oil,1large onion peeled and cut into small pieces,1bunch fresh coriander separated into stalks and leaves and roughly chopped,1small green chili chopped into small pieces (or one teaspoon chili powder),1large cauliflower leaves removed and cut evenly into eighths,3large potatoes peeled and cut into even pieces ,2(8 ounce) cans diced tomatoes,fresh ginger peeled and grated , fresh garlic, chopped 1teaspoon cuminseed, 2teaspoons turmeric,1teaspoon salt,2teaspoons garam masala..METHOD :Heat vegetable oil in a large saucepan.•Add the chopped onion and one teaspoon of cumin seeds to the oil.•Stir together and cook until onions become creamy, golden, and translucent.•Add chopped coriander stalks, two teaspoons of turmeric and salt.

•Add chopped chillis (according to taste) Stir tomatoes into onion mixture.•Add ginger and garlic; mix thoroughly.•Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).•Ensure that the potatoes and cauliflower are coated with the curry sauce.•Cover and allow to simmer for twenty minutes (or until potatoes are cooked).•Add two teaspoons of Garam Masala and stir.•Sprinkle chopped coriander leaves on top of the curry.•Turn off the heat, cover, and leave for as long as possible before serving.

Carrot Halwa

RECIPEIngredients (measuring cup used, 1 cup = 250 ml)2.5 cups grated organic carrots or gajar2.5 cups almond milk8 tbsp organic unrefined cane sugar or regular sugar ( add more or less as required)¼ or ⅓ cup almond paste or evaporated milk/khoya (optional)5-6 cardamom, powdered or crushed8-10 unsalted whole or chopped cashews7-8 unsalted pistachois - sliced or chopped12-15 golden raisinsa pinch of saffron (optional)2 or 2/12 tbsp neutral flavored oil (sunflower oil) or ghee.

Method: wash, peel and grate the carrots (gajar).•Mix the almond milk or regular dairy milk and grated carrot together in a pan.

•keep on fire and allow the mixture to simmer.•continue to simmer and cook stirring in between.•After 15-20 minutes add cardamom powder and stir.•when the mixture has started thickening, add sugar & oil/ghee.•stir and continue to cook.•when the mixture has almost dried, add the almond paste and dry fruits.•stir and cook further for 2-3 minutes. serve carrot halwa hot or warm.•the carrot halwa can be also refrigerated and served cold.•carrot halwa stays good in the refrigerator for 3-4 days.

THERE ARE ENDLESS NUMBER OF DISHES