Nutty Crunchy Healthy Salad Bowl

A very nutritious tasty nutty Bowl of health

Serves (2 - 3)
Ingredients

Cucumbers 2 thinly sliced lengh wise
Beetroot 1 thinly sliced lengh wise
Capsicum 1 thinly sliced lengh wise
Tomato 2 thinly sliced lengh wise
Lettuce (optional) 1 cup thinly sliced
Carrot 2 thinly sliced lengh wise
Cottage cheese 100 grams slightly roasted with Indian spices and just a little oil

For dressing
Peanuts freshly roasted coursly crushed
Fresh Corriender chopped handful
Vinegret 2-3 tbsp

Preparation
Mix all the slices veggies in a big bowl and toss it well to mix evenly, add corriender

Add vinegret and mix well. If like bit tangy add bit of lemon juice or zest.

Now serve into plate and top with roasted peanuts and soaked almonds sliced (optional)

Enjoy

Tandoori Dahi Ke Shole (Dahi Ke Kebab)

Serving (2-3)

Ingredients
Hung Curd 2 cups (1 cup ~ 200 ml)
Ginger finely chopped 2 tsp
Onion 2 medium finely chopped
Fresh Corriander finely chopped
Fresh Mint finely chopped
Green Chillies finely chopped 2-3
Oil 2 tsp
Butter 2 tsp (For tandoori option)
Chat masala
Oil for frying (optional)
Bread Crumbs of 3 breads (make of white bread)
Salt to taste

How To Make batter
Take 2 tsp oil in a pan, add onion to it once it is little hot. Saute onion till it turs translucent then add finely chopped ginger and green chillies to it.

Continue to cook onion till it turns light golden brown. Then turn off the gas and add fresh corriender and mint leaves (finely chopped). Let the mixture cool down.

Now add this onion mixture to the hung curd and mix with the help of a folk or hand. Mix it well.

Now add bread curbs one tbsp at a time and keep mixing so that it will not form uneven lumps. Keep mixing till the batter turns to slightly soft dough as compared to chapati dough.

Do not over mix the bread crumbs else the kebabs will become too dry.

Now take some oil in your hands and small portion of the mix and make it to round balls, then press it gently so as the sides will not crack.

Make the kebabs of all the dough mixture and keep aside.

The Conventional Way of Making Dahi ke Kebab is by Frying

Simply take oil into the pan for deep frying and fry the kebabs till golden brown. Serve with onion rings and fresh green chutney.

The Twisted Way

Place the kebabs on a griddle (Coal one is the best to have a smoky flavour to kebab), you may also use gas tandoor or electric tandoor. Keep basting with melted butter to have a crispy crust.

Keep turning the kebabs frequently to avoid burning.

Serve with fresh green chutney and onion rings.

You may also cook the kebabs in air fryer 

Paneer Tikka Makhani Masala

Servings (4-6)

Ingredients

Paneer Tikka

Cottage Cheese (Paneer) - 500gms

Capsicum Diced 1 Cup

Onion Diced 1 Cup

Tomato Diced 1 Cup (Deseeded)

Think Curd (preferably hung curd min 2 hrs) 1 Cup

Tikka Masala (If not available use Garam Masala)

Red Chilli Powder  1Tsp

Kasuri methi 2Tsp crushed

Oil or Butter 1/2 cup

Salt to taste (Tikka masala ususally have salt)

Gravy

3 Medium Size Onion sliced or finely chopped

3 Tomatoes pureed + 3/4 pack of Kissan puree

1 inch ginger chopped

8-10 garlic cloves chopped

1 inch cinnamon

4 green cardamom

1 bay leaf

1 black cardamom

1 mace

4 cloves

2 tsp corriender powder

1 tsp red chilli powder (Kashmiri non spicy)

1 tsp turmeric powder

2 tsp garam masala

1 tsp sugar (optional)

1 cup fresh cream whisked

2 tbsp butter

1/2 cup whisked curd

2tbsp oil

1 tsp ghee

fresh corriender

Kasuri methi roasted on tawa 2 tsp

Preparation

For Tikka

Mix all the ingredients and coat well on cottage cheese and other vegitables keep aside for 2-3 hours.

Place the Cottage Cheese and vegitables in skewers and roast on all side (gas tandoor, air fryer, electric tandoor or barbeque) 

Keep aside once done.

For Gravy

Take half the oil and butter in a heavy bottom pan and add all the whole spices once it start to crackle add onion and cook it till golden brown properly (not half brown half white) ususally takes 15-20 mins on low flame.

While cooking onion on half done add garlic and ginger and keep stirring.

once the onion are golden brown take it out of pan and let it cool down, then blend it to fine paste (add soaked cashew as well if you want more richness to gravy optional). 

Put the onion paste back to the pan in remaning oil and start cooking on low flame, once some oil starts separating add fresh tomato puree and cook for 5 mins on medium flame.

Now add all the powdered spices (turmeric, garam masala, red chilli, corriender powder...) cook for another 1 min than add kissan tomato puree and cook for another 4-5 mins until oil starts separating, keep flame low and add 1/2 cup whisked curd and keep stirring while adding so that it will not leave water.

once it is mixed well cook for another 4-5 mins on low flame. Now turn off the flame and add fresh cream and keep stirring to make it mix thoroughly.

Now add the paneer tikka made as step one into the gravy and add the roased crushed kasuri methi to the dish and add fresh corriender and some ginger juliens.

To add smoky flavour if not using charcoal grill for paneer tikka

Put a piece of coal on gas flame until it is red hot. Take a piece of foil and make it as a cup. Put the burning coal in foil and place it in center of the utencil you are using and put some ghee on it and cover the lid for couple of mins.

now enjoy.