CLEAR SOUP

Ingredients

2-3 juicy large carrots
1-3 pieces bottle gourd
1-2 leaves cabbage
1 tbsp. cream
1 small blob butter
Salt, pepper to taste
2-3 tbsp. cream whipped smooth
1 small sprig mint

Method

Grate 1 tbsp carrot finely, keep aside.
Finely chop cabbage, keep aside.
Pressure cook remaining carrots with bottle gourd till very soft.
Cool and blend in mixie. Strain.
Heat butter, add the pulp and bring to just about boil.
Add the grated carrot and cabbage and salt.
Take in serving bowl.
Add a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint before serving.

PANEER CHUNKIES

Ingredients

Toss together:
1 cup paneer cubes (Cottage Cheese)(1/2"x1/2")
1/4 tsp. each garlic & ginger pastes
1/2 tsp. pepper powder
1/2 tsp. lemon juice.
salt to taste

Mix to a paste:

2 tbsp. corn flour
2 tbsp. plain flour
3 tbsp. water
salt to taste
oil to deep fry

Method

Marinate tossed paneer for 15 minutes.
Dip each cube in the batter.
Deep fry in hot oil till golden.
Serve hot with hot or cold soups.