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.
