Taste of Summer

Taste of Summer

Taste of Summer

Paneer Fajitas
Serve these tasty finger treats as an appetizer at your next party!

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:

  • Preheat oven to 350º.
  • 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.
  • 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.
  • Grill the paneer in a preheated oven for 10 minutes until the paneer is a light brown shade.
  • 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.
  • 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:

  • Steam or microwave tomatoes till soft.
  • Peel off skin on cooling.
  • Blend to a smooth puree.
  • Blend cornflour in1/2 cup water.
  • Boil remaining water, add cornflour paste, and cook until transparent.
  • Cool, stirring frequently so no ‘skin’ forms on top.
  • Add puree, blend well.
  • Add all other ingredients, mix well, refrigerate.
  • Chill very well before serving.
  • 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:

  • Put the yogurt in a mixing bowl and whisk until smooth.
  • Add the Mint-Coriander Chutney, salt, sugar and blend.
  • Add the chopped mint and coriander and the grated cucumber. Mix well.
  • 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 chillie
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 teaspoons lime juice

Directions:

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

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