Ingredients:
 ½ pound paneer, chopped in 1 inch squares
 1 lime, the juice
 1 tablespoon olive oil
 Salt to taste
 2 tablespoons crushed red pepper flakes
 1 teaspoon mustard powder
 Pinch of cumin powder
 2 tablespoons sesame seeds
 ½ teaspoon dried parsley

For salad:
 1 onion, finely sliced
 1 green bell pepper, finely sliced
 1 tomato, finely sliced
 Small cup of finely sliced cabbage
 Fresh parsley for garnish
 Salt to taste

Directions:
1. Preheat oven to 350º.
2. Stir together lemon juice, olive oil, cumin powder, mustard power and dry parsley. Marinate the paneer squares in this mixture for at least 30 minutes.
3. Combine the sesame seeds and red pepper flakes in a small bowl. Coat both sides of the paneer in this mixture, and place the squares on a greased baking tray or a grill.
4. Grill the paneer in a preheated oven for 10 minutes until the paneer is a light brown shade.
5. Sauté the onion, green bell pepper, tomato, and cabbage. Season with salt, arrange on a serving plate, and sprinkle some parsley on top. Place the grilled paneer fajitas on the salad.
6. Serve hot with salsa.

Cold Summer Soup
Ingredients:
 3 tomatoes firm and ripe
 1 cucumber, finely chopped
 1 green onion, finely chopped
 1 onion, finely chopped
 1 stalk celery, finely chopped
 1 small carrot, finely chopped
 stalk lemon grass, finely chopped
 1 sprig mint leaves, finely chopped
 1 small green chilli, finely chopped
 1 tablespoon cornflour
 3 cups water
 1 clove garlic, crushed fine
 2-3 pinches of ground cinnamon and ground clove
 1 teaspoon sugar
 Salt to taste
 Pepper to taste

Directions:
1. Steam or microwave tomatoes till soft.
2. Peel off skin on cooling.
3. Blend to a smooth puree.
4. Blend cornflour in1/2 cup water.
5. Boil remaining water, add cornflour paste, and cook until transparent.
6. Cool, stirring frequently so no 'skin' forms on top.
7. Add puree, blend well.
8. Add all other ingredients, mix well, refrigerate.
9. Chill very well before serving.
10.Serve with cheese fingers, nachos, or even croutons.

Minty Yogurt Dip
This dip can do double duty as a raita. Not only will it taste good with any kind of chip or cracker, it is also a great accompaniment for your favorite rice pilaf.

Ingredients:
 1 cup thick, creamy fresh yogurt
 6 tablespoons Mint-Coriander Chutney (see recipe below)
 1 medium cucumber, grated
 ¼ cup mint, chopped
 Salt to taste
 ½ teaspoon sugar

Directions:
1. Put the yogurt in a mixing bowl and whisk until smooth.
2. Add the Mint-Coriander Chutney, salt, sugar and blend.
3. Add the chopped mint and coriander and the grated cucumber. Mix well.
4. Chill and serve with crackers or pita chips. Or, use as a raita.

Mint-Coriander Chutney
Ingredients:
 1 bunch fresh mint
 1 bunch fresh coriander
 6-8 cloves garlic
 1" piece of ginger
 2 green chillies
 1 teaspoon sugar
 ½ teaspoon salt
 2 teaspoons lime juice

Directions:
1. Cut off roots from both mint and coriander, peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
2. Grind these and all the remaining ingredients into a smooth paste in a food processor.
3. Chill and serve.

Chilled Fruity Yogurt
Serve this healthy treat as a fantastic complement to any summer meal!

Ingredients:
 1 ½ cup fresh yogurt, hung for 1 hour in muslin cloth  2 tablespoons milk
 ½ cup pomegranate seeds
 1 apple, peeled and chopped finely
 ½ cup green grapes, chopped
 ½ tsp cumin seeds, crushed
 1 tablespoon powdered sugar
 Salt to taste

Directions:
1. Chill all the fruits.
2. In a salad bowl mix the yogurt and milk, and blend well. Add sugar and mix it well.
3. Add all the mixed fruits. Mix well so all the fruits are coated with yogurt. Sprinkle crushed cumin seeds.
4. Refrigerate for 30 minutes. Serve chilled.