This Yoghurt dip goes well with almost everything. Try it with cucumber, carrot, chips, nachos or you can also use it as a spread. The fragrance of Dill leaves and the onion and garlic powder is simply divine!
Ingredients:
1 cup Yoghurt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt
Dill leaves finely chopped
1 teaspoon lime juice
1 tsp Olive oil.
Method:
Whisk the yoghurt until smooth and creamy.. Add all the ingredients mentioned above and mix well. Serve chilled.
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A quick to make and extremely delicious stir fry which is not just filling but also a treat for weight watchers. I have kept it simple adding the minimum of spices and sauce.
Ingredients:
Equal quantities of the following veggies and Paneer: I used 100 gms of each.
Peas
French beans
Sweet corn
Baby corn
Carrot
Onion
Paneer
1 heaped tbsp Soya sauce
1 tsp pepper powder
Salt
Butter ( as per choice)
1 tbsp finely chopped garlic
1 tsp finely grated ginger
Method:
Slice the paneer into cubes. Sprinkle some pepper powder, salt and corn flour and marinate for an hour. Roast it in a little butter till it turns a golden brown. Keep aside.
Cut the beans and carrots into jullienes. Slice the onions into petals. Boil the peas, corn and baby corn till tender.
Heat a tbsp of oil in a pan. Add the ginger and garlic and saute till it turns a golden brown. Drop in the onions and saute till translucent on a high flame. Keep tossing continuously to avoid burning… drop in the beans and carrot. Saute till they are cooked but crisp. Add the corn, peas, baby corn, salt, pepper and soya sauce . Mix thoroughly . Finally drop in the paneer, give a final stir and serve hot.
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