Paneer Tikka with Peach Cilantro Chutney | 14 oz (400g) fresh paneer, cubed 2 medium bell peppers, chopped 1 medium red onion, chopped For marinade: 2 tbsp low-fat yogurt 1 tsp ginger paste 1 tsp garlic paste 1 tsp kasoori methi, 1 tsp jeera 1 tsp dhania 1 tsp red chili powder 1 tsp salt 1/2 tsp black pepper 1/2 tsp haldi black salt 1/2 tsp garam masala 1 tbsp olive oil For chutney: mint leaves kothmir 1/2 peach, 2 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper 1 tbsp lemon juice
Best Steak Marinade in Existence 1/3 cup soy sauce 1/2 cup olive oil 1/3 cup lemon juice 1/4 cup Worcestershire sauce 1 1/2 Tbsp garlic powder 3 Tbsp dried basil 1 1/2 Tbsp dried parsley flakes 1 tsp ground white pepper 1/8 tsp cayenne pepper 1 tsp minced garlic Combine all ingredients. Pour marinade over meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Stuffed Flat Bread | 1/2 cup chickpea flour or besan, 1 ½ cup wholewheat four, 1 large onion, 2 cloves garlic, 2 tsp. shredded mint leaves, 2 green chilies, 1 tsp grated ginger, Salt as desired. Spices; 1/2 tsp turmeric powder, 1/2 tsp. red chilly powder, 1/2 tsp carom seeds (ajwain), Water for kneading, Oil for shallow frying
Spinach/Palak Cutlets.....step by step. Spinach/Palak: 1 bunch. Ginger: 1 inch, grated. Jeera: A fat pinch. Green chilies: 2 or 3, chopped. Onion: 1/2 of a medium sized one, chopped. Turmeric powder: 1/4 tsp. Kashmiri chilly powder: 1/2 tsp. Garam masala: 1 tsp. Vinegar or lemon juice: 1 tsp. Potatoes: 3 or 4 medium sized. Bread crumbs: 5 or 6 slices of bread, powder in a grinder. Egg: 1. Oil: 1 tbsp. Oil for frying. Salt as needed.
Greek dressing: 1/2 cup fresh squeezed lemon juice 1/4 cup red wine vinegar 1 cup olive oil 2-3 cloves pressed or minced garlic 1 1/2 tsp dried oregano pinch of dried thyme big pinch of salt and fresh ground pepper