Paneer Biryani

Ingredients
1 cup rice
3/4 cup fresh crumbled paneer
5 to 6 white button mushrooms, sliced (or 1/2 cup boiled English peas if you don't have mushrooms)
1/2 medium red onion
1/2 inch ginger piece
4 pieces of garlic
2 medium tomatoes
2 tablespoon fresh chopped mint
1/2 teaspoon kasoori methi
1 teaspoon cumin
1/2 teaspoon turmeric
Salt to taste
2 tablespoons oil /ghee
Black pepper or 1 green chilli to taste (optional) 

Method

• Wash and boil the rice
• Heat the ghee/oil, add cumin
• Add chopped onions and sauté till light brown
• Add chopped garlic, ginger, and mint. Sauté for another minute
• Add chopped tomatoes, sauté till the ghee/oil separates
• Add turmeric, kasoori methi, salt, (pepper or green chillies if you like it spicy).
• Add in the crumbled fresh paneer, mushrooms (or boiled peas). Gently mix.
• Layer boiled rice and paneer mixture, alternating the layers.
• Serve with raita of your choice

Note: Use either peas or mushrooms not both as that seems to compromise the taste.

Mint Cucumber Sandwiches

A refreshing and light breakfast or anytime snack!

Cook time: approx 5 minutes
Ingredients :

1 Loaf whole wheat bread
1 Stick butter at room temperature
1 Cucumber sliced thin using a peeler
2 Tomatoes sliced thin
A few tablespoons Mint chutney (recipe below)
Salt to taste
Pepper to taste

Mint Chutney ingredients:
1 cup packed mint
1 cup packed cilantro / coriander leaves
1/4 of a medium sized red onion
2 small segments garlic
1/4 inch piece ginger
1 tsp salt
1/4 tsp pepper
1/4 tsp cumin powder
1 tsp lemon juice

Method
Puree all ingredients of the mint chutney together with a few tablespoons of water in a blender. Add just enough water to get the chutney to a smooth spreading consistency.

In a small bowl combine 1/2 cup chutney with 1/4 stick of butter to make a smooth spreading paste. Apply to two slices of bread. Place a thin layer of cucumbers and tomatoes on a slice of  bread with chutney spread. Top with the second slice. Cut into quarters and serve.   

Nutritious Breakfast Milk

An easy and nourishing way to start the day!

Original recipe by Ramni Verma 

 

Cook time: 3 minutes

Servings : 1

Ingredients:

Fresh organic milk 10 oz
Organic dates 1
Organic Turkish fig 1
Organic walnut pieces 8 to 10
Raw almonds 10 to 12 soaked overnight and skin peeled
Pepper just a pinch

Method:

Use milk at room temperature or slightly warm. It's easier for the body to utilize the vitamins and minerals from food this way.

Add the date, fig, walnuts, almonds, and pepper to a blender jar. Add just enough milk for easy blending. Blend to a smooth consistency. Add the remaining milk and stir. For those with a sweet tooth add a spoonful of raw honey.

Enjoy every morning on an empty stomach for breakfast. Its best to have this milk by itself.  You can enjoy a light snack or fruit after about 30 to 40 minutes of it.

Adaara. Nurturing the body, mind, and spirit.
Conscious Living Lifestyle 
www.adaara.com

Sprouted Mung Bean Salad

Adaara. Nurturing the body, mind, and spirit. 
Conscious Living Lifestyle 

A healthy and colorful corn & sprouted mung bean salad with a mint and tamarind sauce dressing.

Contributed by Noveena Verma

Cook time: 10 minutes

Servings: 4

Ingredients:

• Corn kernels (boiled)                  ¾ cup
• Mung beans (sprouted overnight) ¾ cup
• Boiled potatoes ½ inch cubes      1 medium
• Peanuts (roasted or slightly sautéed)       2 tbspns
• Onions, chopped                       2 tbspns
• Tomatoes, chopped                   ¼ cup     
• Cucumber, chopped                   ¼ cup    
• Lemon juice                             1½ teaspoon
• Mint sauce                              1 tbspn
• Sweet tamarind sauce               1 tbspn
• Salt                                        to taste    
• Pepper                                    to taste
• Carrots/cabbage/ Green bell pepper, chopped (optional) 2 tbspns

Mint Sauce:

• Fresh mint leaves      ½ cup (loosely packed)                                    
• Fresh cilantro           ¼ cup (loosely packed)         
• Onion, chopped        1 tbspn
• Lemon juice             1 ½ teaspoons    
• Salt                       to taste
• Pepper                   to taste
• Ginger                    ¼ inch cube
• Water                    3 tbspns

Puree all ingredients into a fine paste in a blender. The mint sauce will stay in the refrigerator for a few days.

Sweet Tamarind Sauce:

• Tamarind pulp                 2 tbspns
• Sugar or grated jaggery   3 tbspns
• Freshly grated ginger       1 teaspoon
• Salt                              ¼ teaspoon
• Pepper                          ¼ teaspoon
• Water                           ½ cup

Mix all ingredients in a pan and boil it on medium heat for 10 minutes or till the mixture reduces to a sauce like consistency. Strain and set aside to cool. This sauce will stay well for a few weeks in the refrigerator. Store in an airtight container.

Method

Toss all ingredients into a large salad bowl and serve


Adaara. Nurturing the body, mind, and spirit. 
Conscious Living Lifestyle