Pasta salad

Preparation time: 15 min
Cooking time: 25 min

Difficulty level: easy
Source: allrecipes.comwith certain alteration
Serves: 2 people

Ingredients:

Pasta (penne/bow tie/rotini): 3 cups

Celery: 4 stalks, finely chopped

Spinach: about 20 leaves

1/2 of 1 big cucumber, julienne cut

Tomato: 1 medium size, diced

Bell pepper: 1/2, julienne cut

Olive oil: 1 tblsp to saute & 2-3 tblsp for dressing

Balsamic vinegar: few drops

Dried basil: to garnish

Salt, pepper, lemon juice: per taste

Croutons: as much as you like

(optional) Cashews: 4-5 roughly chopped

Procedure:

Boil water with a little salt. Add pasta & cook till al dente. Drain & keep aside. Toss the pasta with a little olive oil to avoid sticking. In a wok, add a little olive oil, saute celery, bell pepper & spinach on high heat for a couple of minutes till just soft but crunchy. In a salad bowl, toss in the pasta add the sauteed veggies; mix in tomato and cucumber; dress with dried basil leaves salt pepper and lemon juice. Garnish with croutons and cashews.

Balti paneer

Preparation time: 20 min
Cooking time: 40 min

Difficulty level: moderate
Source: foodviva.com with certain alteration
Serves: 4 people

Ingredients:

Paneer, cubed: 20 - 24 (1/2 inch) cubes

Bell pepper: 3 large, cut into 1-inch square pieces

Tomato, pureed: 2 medium sized or 2 tblsp tomato paste

Onions: 2 medium sized, finely chopped

Ginger paste: 1 tsp

(optional) Shredded Dry or fresh Coconut: 1 tblsp

Dry Coriander Seeds: 1/2 tbsp

4 Cashew Nuts, roughly chopped

(optional) Poppy Seeds (khus khus): 1/2 tsp

1 Dry Kashmiri Red Chili, halved

Cumin seeds: 1/2 tsp

Turmeric Powder: 1/8 tsp

Red Chili Powder: 1/2 tsp 

Garam Masala Powder: 1/4 tsp

Water: 1 cup

Kasuri Methi: 1 tsp

Fresh cream or milk: 2 tblsp

Oil: 3 tblsp

Salt to taste

Chopped coriander for garnishing

Procedure:

Heat 1/2 tblsp oil in a heavy based pan or pot over medium heat. Add chopped bell pepper and sprinkle a little salt over it. Saute until bell pepper is slightly cooked but crunchy. Transfer it to a plate and keep aside. Heat 1½ tblsp oil in the same pan over medium hear. Add ginger paste, shredded coconut, dry coriander seeds, cashew nuts, poppy seeds, dry kashmiri red chill and cumin seeds; sauté for 30-40 seconds. Add chopped onion and sauté until it turns light brown. Turn off heat and let it cool for 3-4 minutes. Then, transfer it to a grinder jar, add adequate amounts of water and grind to a medium coarse paste. Return the ground paste to the same pot, and stir-fry to light brown, 3-4 minutes. Add red chili powder, turmeric powder and mix well. Add tomato puree. Stir fry for 3-4 minutes. Add garam masala, salt and 3/4 to 1 cup water for a thick gravy consistency. Bring mixture to boil over medium heat for 2-3 minutes. Add bell pepper and paneer cubes to this. Rub the kasuri methi between your palms and sprinkle over the gravy. Cook for 2 minutes. Stir occasionally. Turn off heat. Let stand for 5 minutes and then add milk or fresh cream. Transfer to your prepared balti or any serving dish; garnish with coriander leaves and serve hot, with roti, naan, chapati or jeera rice!

Tips:

• If using frozen shredded coconut and/or frozen paneer, let adequate thawing time before you start.
• Do not boil after adding cream or milk.