Panner Curry

What you need:
250 grams paneer, cut into small pieces
2 tomatoes, finely chopped
1/2 teaspoon cumin seeds
1 onion, finely chopped
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
a few drops lemon juice (optional)
3 tablespoons oil
salt to taste
For the garnish
1 green chilli, finely chopped
2 tablespoons chopped coriander

Method
1. Heat the oil in a tava on a high flame. Add the cumin seeds and fry for a few seconds. When they become brown, add the onion and fry again for a while.
2. Add the paneer and tomatoes and cook for 2 minutes. While cooking, add the turmeric, chilli powder and salt. If the paneer sticks to the bottom, scrape with a spatula. Repeat again every time it sticks to the bottom until the paneer gets soft.
3. Scrape the paneer from the tava into a bowl and garnish with the green chilli and coriander.
4. Serve hot.
5. If you like, add a few drops of lemon juice.

Bhindi curry with a difference

What you need:
250 grams tender bhindi ladies finger)
1 onion, finely sliced
2 green chillies, slit
1/2 teaspoon roasted cumin seed powder
1/2 teaspoon chilli powder
1/2 teaspoon pepper powder, freshly ground
4 tablespoons oil or ghee
salt to taste

Method
1. Wash and dry the bhindi. Trim them.
2. Heat the oil in a large tava, add the onion and fry for 2 minutes.
3. Add the green chillies and fry for a few seconds.
4. Add the bhindi and salt and continue cooking for a few minutes.
5. Add the cumin seed, chilli and pepper powders and cook for a while.
6. Serve hot.

Sizlling Sizzler

What you need
8 capsicums
vegetable taka tak

Method
1. Cut the capsicums into two and put them in boiling salted water.
2. After 3 to 4 minutes, take out the capsicum halves and fill with any rice or pullav or any green vegetable of your choice.

Method to sizzle
1. Heat a sizzling cast iron plate or tava until red hot.
2. When you want to serve, put a large leaf of lettuce or cabbage on the red hot iron cast plate so that the food will not stick. Then, place the stuffed capsicums on the sizzling plate .
3. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the stuffed capsicums to get the sizzling effect.

Spicy Panner Snack

What you need:
250 grams mashed paneer
2 tomatoes, finely chopped
2 pinches ajwain
1 onion, finely chopped
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon pav bhaji masala
4 tablespoons oil
salt to taste

What you need for the garnish
1 teaspoon chopped coriander

Method
1. Heat the oil in a tava on a high flame. Add the ajwain and cook for a few seconds. Add the onion and fry again for 1/2 minute.
2. Add the tomatoes and fry again for 1 minute. Add the chilli and turmeric powders and the pav bhaji masala and fry for 1 minute.
3. Cook for a few minutes. Add the paneer and salt and cook for a while. Garnish with the chopped coriander and serve hot.

Tasty Parathas

What you need
1 1/2 teacups plain flour (maida)
1 1/2 teacups wheat flour (gehun ka atta)
1/2 teaspoon salt
1 teaspoon melted butter or ghee
a little milk
For the stuffing
1 teacup chana dal
2 green chillies, chopped
1 teaspoon chopped coriander
1 onion, chopped
1 teaspoon fresh ginger, chopped
salt to taste
Other ingredients
ghee or oil

Method for the dough
1. Mix the plain flour, wheat flour, salt and butter. Add enough milk to make a soft dough.
2. Knead the dough very well and keep aside for 15 minutes.
3. Divide the dough into 12 equal parts and roll out into rounds with the help of a little flour.

Method for the stuffing
1. Wash the chana dal and soak in water for 1 hour.
2. Boil plenty of water, add the chana dal and salt and cook till tender. Drain and cool.
3. Add the green chillies, coriander, onion and ginger.

Finally the paranthas
1. Put 2 tablespoons of the stuffing in the centre of each dough round and fold like an envelope from all corners.
2. Put the round on a tava with the open edges at the bottom. Cook for a few minutes using ghee or oil. Turn over on the other side and cook again until crisp.
3. Repeat for the remaining rounds and stuffing.
4. Serve hot with curds.

Light Uttapam Breakfast

What you need
1 teacup green peas
1/2 teacup rice flour
1/2 teacup gram flour (besan)
2 pinches soda bi-carb
3 green chillies, chopped
1/2 teaspoon turmeric powder
ghee or oil for frying
salt to taste
For the topping
grated carrots
grated cheese
chopped tomatoes
chilli powder

Method
1. Crush the green peas in a mixer.
2. Add both the flours, green chillies, turmeric powder, soda bi-carb and salt and make a batter like dosa by adding enough water.
3. Spread a little batter round 50 mm. (2") in diameter on a tava.
4. Sprinkle a little topping and smear a little ghee on it.
5. When cooked on one side, turn it over and cook the other side for a few seconds.
6. Repeat for the remaining batter and topping.
7. Serve hot with butter.

Tangy Orange drink

What you need:
1 tablespoon orange squash
1 teaspoon lemon juice
1 teaspoon fresh cream or 2 teaspoons vanilla ice-cream
1/2 bottle (200 ml. for full bottle) lemonade or any lemon drink
crushed ice
pineapple pieces for decoration

Method
1. Mix all the ingredients except pineapple in a shaker and pour into a tall glass.
2. Decorate with pineapple pieces and serve immediately.