Chicken salad with toasted almonds

Yum

Ingredients:
Serves-3
2 no's.                 -      skinless chicken breasts
2 no's.                 -      bay leaves
2 cup                   -     chicken stock
1 no.                   -      garlic cloves, finely chopped
1/2 cup               -      unsalted, toasted almonds, finely chopped
1 no.                   -      small red onion, finely chopped
1/3 cup               -      parsley, finely chopped
1 small                -      roasted red peppers, chopped(refer note)
1 &1/2 Tbsp.      -       cider vinegar 
1/3 cup               -       extra virgin olive oil
Salt and pepper to taste


Method:

1. Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Simmer for 5 mins with the lid on.
2. Turn off the heat and set the pot aside for 30 minutes to an hour.
3. Meanwhile add the chopped ingredients(garlic, onion, peppers, almonds, parsley) to a large bowl.Sprinkle a little salt over the mixture and add the olive oil and vinegar. Toss to combine.
4. When the chicken breasts are cooked, remove them from the stock and let it cool. When cool, shred the chicken breasts into small pieces by hand. Mix the chicken pieces in with the rest of the ingredients and serve.

Note:
* I roasted the peppers on stove top. For that hold the pepper with along tongs over flame.
* Turn the pepper frequently until the skin has turned completely black and starts to blister from the flame. Place the blackened pepper into an airtight bowl or zip bag and let it rest for 10 to 15 minutes.Remove from bowl/bag and remove the skin, cut, core and seed the pepper and chop.

Tangy Cucumber Carrot Salad

Yum

Ingredients:
3 Tbsp.           -      soy sauce 
2 Tbsp.           -      rice vinegar 
1 tsp.              -       sugar 
2 tsp.              -      olive oil 
½ tsp.             -      minced garlic 
¼ tsp.             -      black pepper 
2 cups            -      Cucumber sliced finely
2 cups            -      Carrots sliced finely

Method:

Combine all the ingredients except the carrots and cucumbers in a large bowl, stirring well with a whisk. Add the carrots and cucumbers and toss well.

Red Cabbage Salad

Yum

Ingredients:
1/2 head    -     Red cabbage, sliced finely(soak in cold water for 15 mins.)
1 small       -    Red onion, sliced finely 
2 small       -    carrots, sliced finely 
10 no's       -     toasted almonds(optional)
1/2 cup      -    Cider vinegar
1/4 cup      -     Extra-virgin olive oil
Salt and freshly ground black pepper to taste

Method:

In a large bowl, combine cider vinegar, oil, salt and pepper. 
Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least for 1 hr. before serving.

Paneer Mutter(Cottage Cheese & Green Peas Curry)

Yum

Ingredients:
1 cup       -    Paneer, cubed
3/4 cup    -    Green Peas 
2 nos.      -    Tomatoes, chopped 
1/4 cup    -    Curd, well beaten 
3 nos.      -    Green chillies 
1 tsp.       -    Ginger garlic paste 
1/2 tsp.    -    Garam masala powder 
1 tsp.       -    Lemon juice 
2 tbsp.     -    Oil 
Salt according to taste
Coriander leaves for garnishing 

To Fry and grind to paste:
1 tsp.        -    Oil
2 nos.      -    Onion,sliced 
1 inch      -    Cinnamon 
2 no.        -    Cardamom 
2 no.        -    Cloves 
1 tsp.        -    Jeera/cumin seeds 
8 nos.       -    Pepper 
1/2 tsp.    -     Red chilli powder 
1 tsp.       -     Coriander powder 
1/4 tsp.    -    Turmeric powder 


Method:

1. Heat oil in a pan and add the cinnamon,cardamom, cloves, pepper and cumin, saute for a minute and add onion and fry till golden brown and later on add the chilli,coriander and turmeric powder and saute.(make sure not to burn it). Allow to cool and grind to a smooth paste with little water.
2. Heat oil in a pan and fry the green chillies and the ginger garlic paste for a minute,then add the ground paste. Fry for a minute or two.
3. Add the chopped tomatoes and the required amount of salt and fry for about 5 min. on medium flame add the green peas and the curd and mix well.
4. Add the paneer cubes and  water( about 1/2 cup), and allow it to simmer for 5-6 minutes on low flame and add the garam masala.
5. Finally garnish with the coriander leaves and add the lemon juice. Switch off flame and mix well. Serve with roti or Naan.