Oats and Vegetable Sandwiches

Prep Time: 10 minutes

Cooking Time: 8-10 minutes

Serves: Two

For the Quaker Oats and Vegetable Spread

• ½ c roasted Quaker Oats
• 2 tbsp grated carrot
• 2 tbsp shredded cabbage
• ½ cup yoghurt
• ¼ tbsp oregano
• Salt and pepper, to taste

For the Sandwich

• 50 g paneer, thinly sliced
• 6 slices whole-wheat bread, toasted
• 1 tbsp green mint chutney
• 1 cucumber, sliced

To make the Quaker Oats and Vegetable spread

In a bowl, mix together the roasted Quaker Oats, grated carrot, shredded cabbage and yoghurt. Season with salt, pepper and oregano, and set aside while you prepare the rest of the sandwich. 

To make the Sandwich

Heat a non-stick tava. Put the thinly sliced paneer pieces in the pan, and cook them on one side for one or two minutes, until the paneer starts to turn brown. Then, turn the slices over and repeat the process. Remove from heat and set aside. Place one slice of the toasted bread on a plate. Spread a spoonful of the mint chutney on it. Then, spread some of the Quaker Oats and vegetables spread over the chutney.

Place a paneer slice on the spread, and sprinkle salt and pepper over it. To create the next layer, take another toasted slice, and spread the chutney on both sides. Do the same with the Quaker Oats and vegetable spread. Place this slice on top of the paneer. Arrange the cucumber over the second bread slice. Sprinkle salt and pepper, to taste, over the cucumber. Take a third toast slice  of bread, and apply the Quaker Oats mixture on one side. Place it on the sandwich, with the Oats side facing down. Press down on the sandwich so that it is sealed firmly. Cut the crusty edges. Cut diagonally to make two triangles and serve. Repeat with the other three slices.

Raw Papaya Salad

Prep Time: 10 minutes

Serves: Two

For The Dressing

• 10 ml extra virgin olive oil
• 1 tbsp lemon juice
• 2 tbsp honey
• 1 fresh red chili, finely chopped
• Salt, to taste
• Crushed black pepper, to taste
• 30 g cherry tomato, halved
• 5 g fresh mint leaves

For The Assembling

• 150 g raw papaya, sliced into matchstick tin slivers
• 10 g roasted groundnuts, crushed

Method

To Prepare the Dressing

In a bowl, mix together the olive oil, lemon juice, honey and fresh red chili. Season with salt and crushed black pepper. Add the cherry tomato and mint leaves to the dressing, and mix well.

To Assemble

Put the sliced papaya in another bowl. Add the prepared dressing and toss well. Put the mixture in a bowl and sprinkle the groundnuts over it.

Baked Mango Yogurt

Prep Time: 5 minutes

Baking Time: 15 minutes

Serves: Two

• 200 ml fresh cream
• 200 ml condensed milk
• 250 g fresh yoghurt
• 50 g tinned mango puree (use seasonal fresh fruit puree)

Mix all the ingredients together. Pour the mixture into a baking dish /bowl. You can also use shot glasses. Bake at 150 degree C to 160 degree C in a pre-heated oven for about 15 minutes. Serve chilled, with freshly brewed coffee.

Tomato and Ginger Shorba

Prep Time: 10 minutes

Cooking Time: 45 minutes

Serves: Four

• 25 ml oil
• 20 g onions, chopped
• 20 g ginger, julienned
• 1 tbsp garlic, chopped
• ½ tbsp chopped fresh green chilies
• Crushed black pepper, to taste
• 2 bay leaves
• 350 g tomatoes, quartered
• 1 tbsp cumin-coriender powder
• 200 ml vegetable stock (made with onions, potatoes and carrots)
• 20 ml tomato puree
• 2 green cardamoms
• 1 stick cinnamon
• Salt, to taste
• A few sprigs coriander leaves, to garnish

Method

Heat the oil in a stock pot. Add the onion, ginger, garlic and green chilies, and sauté. Add the crushed black pepper, bay leaves and the tomato quarters. Cook till the tomatoes start separating from their skins and become pulpy. Add the vegetable stock and tomato puree. Add cardamoms and cinnamon and simmer for 15-20 minutes. Season with salt. Strain through a fine mesh sieve. Garnish the shorba with coriander leaves and serve hot.  

Aloo Paratha

Prep Time: 25 minutes

Cooking Time: 10 minutes

Serves: Two

For The Dough

100 g whole wheat flour

20 ml ghee

½ tbsp salt

Water, as required to knead the dough

For The Potato Filling

100 g potatoes, boiled

10 g ginger, julienned

10 g coriander leaves, chopped

10 g onion, chopped

5 g green chilies, chopped

5 g chat masala

2 g roasted cumin, powdered

Salt and crushed black pepper, to taste

For Assembling/ Serving

10 g low-butter/ margarine(replace with ghee for the traditional version)

White butter as needed

Yoghurt and/ or pickle

Method

To Prepare the Dough

Mix the flour, ghee and salt. Add enough water to bind to a soft dough. Divide the dough into two portions, and set aside for the moment. Cover with a damp cloth.

To Prepare The Potato Filing

Peel and grate the boiled potatoes. Add the remaining ingredients to the grated potato. Divide into two portions.

To Assemble/ Serve

Stuff each ball of dough with potato mixture and roll out into parathas on a floured surface. Heat the griddle and cook parathas, smearing butter. Cook until golden brown on both sides. Serve hot, topped with fresh, white butter, and yoghurt and or/ pickle on the side. 

Phirni

Prep Time: 30-35 minutes

Cooking Time: 1 hour

Serves: Four

 
• 5 tbsp rice, soaked
• 1 liter milk
• Saffron a generous pinch
• ¾ c sugar
• Green cardamom powder ½ tbsp
• 10-15 Pistachios, blanched, peeled and sliced

Method

Drain and grind the 5 tbsp rice to a coarse paste. Bring milk to boil. Add rice paste dissolved in a little water or cold milk. Cook till the rice is completely cooked, stir constantly. Add sugar and cardamom powder and cook till the sugar completely dissolves. Add saffron and mix well. Pour into a bowl and garnish with pistachios. Chill in a refrigerator for an hour before serving.

Greek Salad

Prep Time: 10 minutes

Serves: Four

• 10 g Romaine lettuce, torn
• 10 g onion, cubed
• 20 g black olives
• 10 g cucumber, cubed
• 30 g feta cheese, cubed
• 30 g red, green and yellow peppers, cubed
• 1tbsp oregano

For The Dressing

• 10 ml vinegar
• 1 tbsp salt
• 20 ml olive oil
• 1 tbsp white pepper powder
• 10 ml lemon juice
• 1 tbsp oregano

Method

Toss all the ingredients for the salad together in a large bowl. Whisk all dressing ingredients together. Pour over the salad and toss. Serve chilled.