Mattar Paneer Salad

How to make mattar paneer salad

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Slightly reminiscent of the traditional Indian dish, mutter paneer, this salad uses both homemade yogurt and paneer to boost the nutrient content and make it good as a side dish or a vegetarian entrée.

INGREDIENTS:

• 1 Lbs. fresh or frozen peas, steamed until just tender (about 5 minutes)
• 2 Tbsp. ghee or butter
• 1/2 Lbs. fresh paneer
• 1/2 cup chopped onion
• 2 cloves garlic, crushed
• 1 tsp. fresh grated ginger
• 1/2 to 1 tsp. turmeric
• 1 tsp. ground coriander
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 2 Tbsp. chopped sundried tomatoes
• 1 cup plain yogurt

INSTRUCTIONS:

1. Steam peas and set aside to cool.
2. Melt ghee over medium-high heat in a large skillet. Once ghee is hot, brownpaneer on all sides in ghee. Remove from skillet and set aside.
3. Add onion to skillet. Sauté onions until soft, but not browned. Stir garlic and ginger in when onions are almost done and sauté them briefly with the onions. Set aside to cool.
4. Mix turmeric, coriander, salt, cayenne, tomatoes, and yogurt together. When peas and onion mixture have cooled, combine them with the yogurt dressing. If the mixture seems a little dry, add some additional yogurt.
5. Refrigerate several hours for flavors to blend

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Chicken Salad

How to make Quick Healthy Chicken Salad

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Main Ingredients : Boneless chicken  , Salt 

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Quick Healthy Chicken Salad Recipe Card

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Quick Healthy Chicken Salad Recipe

• Boneless chicken breasts 2

• Salt to taste

• Garlic crushed 1 teaspoon

• Olive oil 3 teaspoons

• Balsamic vinegar 3 teaspoons

• Crushed black peppercorns 1 1/2 teaspoons

• Fresh rosemary sprigs 2-3

• Fresh thyme sprigs 2-3

• Button mushrooms halved 8-10

• Red bell pepper cut into dices 1/2

• Green capsicum cut into dices 1/2

• Yellow bell pepper cut into dices 1/2

• Garlic chopped 1 teaspoon

• Oil 2 teaspoons

• Basil leaves 3-4 + for garnishing

• Iceberg lettuce leaves 2-3

• Lollorosso lettuce leaves 2-3

• Arugula leaves 2-3

• Dressing

• Balsamic vinegar 1 tablespoon

• Olive oil 3 tablespoons

• Salt to taste

• Crushed black peppercorns 1/4 teaspoons

Method

Step 1

Marinate chicken breasts with salt, crushed garlic, 1 tsp olive oil, 1 tsp Balsamic vinegar, ½ tsp crushed peppercorns, rosemary and thyme. Mix and set aside for 10-15 minutes.

Step 2

Combine mushrooms, red pepper, capsicum, yellow pepper, ½ tsp crushed peppercorns, salt, chopped garlic, remaining Balsamic vinegar, remaining olive oil and remaining crushed peppercorns in a bowl. Mix well and set aside to marinate for 5-10 minutes.

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Step 3

Heat 1 tsp oil in a non-stick grill pan. Place marinated chicken on it and grill till evenly done from both sides and chicken is cooked.

Step 4

Heat remaining oil in another non-stick pan. Add marinated vegetables and sauté well.

Step 5

To make dressing, combine Balsamic vinegar, olive oil, salt and crushed peppercorns in a bowl and mix well into a homogenous mixture.

Step 6

Transfer sautéed vegetables in a bowl. Add 3-4 torn basil leaves and toss well. Cool to room temperature. Add torn Iceberg lettuce leaves, Lollorosso leaves and arugula leaves and mix well. Add some dressing and toss well.

Step 7

Place the vegetable salad on a serving plate. Cut the grilled chicken into thick slices and place along the salad. Drizzle remaining dressing on top, garnish with some basil leaves and serve immediately.

Nutrition Info

Calories : 983 kcal

Carbohydrates : 10.2 gm

Protein : 65.7 gm

Fat : 72.7 gm

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Sesame Paneer Salad

How to make Paneer Sesame Salad

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Main Ingredients : Cottage Cheese, Salad leaves

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Paneer Sesame Salad Recipe Card

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Paneer Sesame Salad Recipe

• Cottage Cheese 150 grams

• Salad leaves 3 teaspoons

• Black sesame seeds 2 teaspoons

• Coriander seeds 2 teaspoons

• Sea salt 1/2 teaspoon + to taste

• Hung yogurt 4 teaspoons

• Extra virgin olive oil 1 tbsp + 3 tsps + for greasing

• Crushed black peppercorns to taste

• Chives 3

• Crushed red chillies 1 1/2 teaspoons

• Salad leaves (Arugula, Iceberg lettuce, lollo rosso lettuce) 1 cup

• Bean sprouts 1/2 cup

• Juice of ½ lemon

• Salt to taste

Method

Step 1

Dry roast coriander seeds, 2 tsps white sesame seeds, 1 tsp black sesame seeds and ½ tsp sea salt till fragrant. Remove from heat and cool.

Step 2

Grate cottage cheese into a bowl. Mash with your hands.

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Step 3

Add hung yogurt, 1 tbsp olive oil, sea salt and crushed peppercorns to the cottage cheese and mix well. Refrigerate the mixture.

Step 4

Finley chop chives.

Step 5

Coarsely crush dry roasted spices in a mortar with a pestle.

Step 6

Take 2 tsps of crushed spice mixture in another bowl. Add remaining black and white sesame seeds, crushed red chillies and chopped chives and mix well.

Step 7

Tear salad leaves and place in another bowl. Add bean sprouts and toss. Place the salad on a serving dish.

Step 8

Grease your palms with olive oil. Divide the cottage cheese mixture into small equal portions and shape them into balls. Coat some of the balls in the remaining crushed spice mixture and let some of the balls be as it is. Place the prepared cottage cheese balls on the bed of salad.

Step 9

To make dressing, take lemon juice in a bowl. Add salt and 3 tsps olive oil and mix well.

Step 10

Drizzle dressing on top of the salad and serve immediately.

Nutrition Info

Calories : 997

Carbohydrates : 100.5

Protein : 38.8

Fat : 50.1

Other : Calcium-793.8mg

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Corn and Paneer Salad

How to make Paneer And Corn Salad - A refreshing summer salad.

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Main Ingredients : Cottage Cheese, Sweet Corn Kernels 

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Paneer And Corn Salad Recipe Card

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Paneer And Corn Salad Recipe

• Cottage Cheese 200 grams

• Sweet Corn Kernels boiled and drained 1 cup

• Capsicum 1 medium

• Pickled gherkins 2

• Pickled onions 2-3

• Black olives stoned 8-10

• Iceberg lettuce leaves 1/4 medium

• Mayonnaise 1/4 cup

• Tomato ketchup 1 tablespoon

• Chilli vinegar 1 teaspoon

Method

Step 1

Cut green capsicum, pickled gherkins and pickled onions into small pieces. Halve the black olives. Put all these into a mixing bowl. Tear lettuce and add. Add boiled corn.

Step 2

For the dressing mix mayonnaise, tomato ketchup, chilli-vinegar sauce and mix. Break half the paneer into small pieces and add.

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Step 3

Add 2-3 tbsps dressing and toss the salad ensuring that all the vegetables are well coated with the dressing. Break the remaining paneer and add. Transfer into a serving bowl and serve immediately.

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