Guacamole Grilled cheese sandwich

INGREDIENTS

• 2 slices of bread
• ⅓ cup guacamole
• 5 fresh sprigs of cilantro

• 2 slices of tomato
• ⅓ cup Cheddar, shredded  or mozzarella
• ½ tablespoon butter

   Procedure::

   take your two slices of bread and place them on a parchment paper lined baking sheet. Put some cheese on the bread, then add the cilantro and tomato (each on a different slice). Then top with more cheese.

Place the tray in the broiler just long enough for the cheese to melt, about 30 seconds or so. The key here is to melt the cheese but don’t wilt the cilantro.

4

Remove the tray from the boiler and smear on some guac.

Add 1/2 tablespoon of butter to an iron skillet and melt it over a medium-high heat. Then place the assembled sandwich in the skillet and brown on both sides, melting the cheese further.

avacado basil sandwich

INGREDIENTS

• 2 slices soft whole wheat bread
• ½ avocado
• 1 tablespoon basil pesto*
• roasted red bell pepper (jarred is fine)
• cucumber, sliced into thin rounds
• thinly sliced red onion
• 6 pitted kalamata olives, thinly sliced
• handful spring mix
• balsamic reduction or regular balsamic vinegar

INSTRUCTIONS

1. Pit and peel the avocado half and mash it with a fork. Use a butter knife to spread avocado on one slice of bread. Spread a layer of pesto on the other slice of bread.
2. Top the avocado bread with a single layer of roasted red bell pepper. Then add a layer of cucumber slices, red onion, olives and spring mix. Use a spoon to sprinkle some balsamic reduction over the lettuce. Place the pesto slice on top, pesto side down.

PaneerTikka Masala

Paneer Tikka Masala

Ingredients:

Marination:
Paneer 200gm
tomatos 1
onion 1
Bell pepper 1
oilve oil or any oil 2 tsp
lemon juice 2tsp
ginger garlic paste 4 tsp
garam masala 1tsp
salt 1/2tsp
red chilli powder 1tsp
coriander powder 1tsp
curd 1/2 cup

Gravy:
tomato puree 1/2 cup
cream 1/2 cup
green chillis 4
coriander leaves handful
kasoori methi 3tsp
chat masala 1/2tsp
salt 1tsp
cornflour 1tsp
tomato sauce 1tsp
cumin pwdr 1/2tsp
ginger pwdr 1/2tsp
cinnamon stick
black cardamom 2
cloves 5

procedure:

Marinate all the veggies with the spices listed above for 20 min.
Take a pan add some oil fry all the marinated veggies until they are crispy.
take a pan add some oil  add cinnamon ,cardamom and cloves and add tomato puree green chillis
add all the spices add 1tbsp water with corn flour . cook for a minute.
add cream mix well. add fried paneer. let it cook for a minute.

Mughlai Mushroom

Mughlai Mushroom::

Ingredients:

Mariantion:

Mushrooms
Curd
ginger garlic paste
green chillis
kasuri methi
coriander leaves
caramalized onions  30gms
chilli powder
salt
turmeric powder
garam masala

gravy

chopped onions 2
cashew powder 2 tsp
coconut powder 1 tsp
poppy seed powder 1 tsp
tomatos

Method:

Marinate mushrooms in curd, ginger garlic paste, green chillies, kasoori methi, coriander leaves, caramalized onions, chilli powder, salt, turmeric powder, garam masala for 15-20 mins.
Take a pan,add some oil and add chopped onions, fry them until soft add all the powders. add tomatoes or puree, cook until oil seperates and add mushroom marinate. cook until the mushrooms are done.

Curried Couscous with Broccoli and Feta

Ingredients

1 3/4 cups water

1 cup uncooked couscous

1 1/2 cups small broccoli florets

1/2 cup finely chopped red onion

1/3 cup shredded carrot

1/4 cup raisins

1/4 cup dry-roasted cashews, chopped

2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1 tablespoon sugar

1 1/2 teaspoons curry powder

1 teaspoon bottled minced fresh ginger

3/4 teaspoon salt

1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed

3/4 cup (3 ounces) crumbled feta cheese

Preparation

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Chili-Glazed Tofu over Asparagus and Rice

Ingredients

4 cups water

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

2 1/4 cups chopped asparagus (about 1 pound)

1 tablespoon peanut oil

1 tablespoon sugar

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

1 teaspoon bottled minced ginger

1 teaspoon hot chili sauce with garlic (such as KA·ME)

1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces

1 teaspoon salt, divided

1/4 teaspoon black pepper

3/4 cup preshredded carrot

1 teaspoon dark sesame oil

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Preparation

Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.

While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.

Potato, Turnip, and Spinach Baeckeoffe

• Ingredients

1 tablespoon butter

1 pound sliced mushroom caps

1 teaspoon minced garlic

1 cup white wine

2 tablespoons chopped fresh flat-leaf parsley

1 large thyme sprig

3/4 teaspoon freshly ground black pepper, divided

2 tablespoons 1/3-less-fat cream cheese

Cooking spray

4 cups vertically sliced onion (about 2 medium onions)

1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices

2 cups packed baby spinach leaves

1/2 teaspoon salt, divided

1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices

1 1/2 teaspoons chopped fresh tarragon

1/4 cup heavy whipping cream

1/2 cup (2 ounces) shredded Gruyère cheese

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Preparation

1. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.

3. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.

4. Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.