The document provides recipes for three Indian dishes: paneer satay skewers, cauliflower potato curry, and carrot halwa dessert. The paneer satay recipe mixes paneer, peppers, and onions in a marinade before skewering and browning. The cauliflower potato curry recipe sautés onions and spices before simmering potatoes, cauliflower, and tomatoes in a sauce. The carrot halwa recipe simmers grated carrots in almond milk before adding sugar, dry fruits, and cardamom to make a sweet dessert.

3. Ingredients: 1 cup low fat yoghurt,1 Tbsp Bengal gram flour (besan)
1 Tsp ginger garlic paste,1 tsp chilli powder,1 tsp cumin powder
1 tsp garam masala powder,1/2 tsp black pepper powder
2 Tbsp coriander and green chilli paste,1 tsp Kasoori methi
Salt to taste,For the Satay,1 cup low fat paneer,1/2 cup bell peppers,
1/2 cup onions, 1 tsp olive oil..
Method : Mix all the ingredients of the marinade in a bowl.
•Combine the paneer, bell pepper cubes, onion cubes and mix
into the marinade.
•Be careful while tossing it and do not mix vigorously otherwise
the paneer cubes will break.
• Set aside for 25-30minutes.
•Now start skewering.

4. •Place a piece of Bell pepper, onion, 2 paneer cubes and
again bell pepper cube on a satay stick.
•Repeat the same process and make the rest of the
satays.
•On a medium flame, place a non-stick pan, grease it
with 1/2 tsp oil and place half of the satay sticks on it till
the paneer and veggies turn slightly brown in color.
•Repeat the same step for the rest of the satays.
•Serve fresh with some mint coriander chutney.

6. INGREDIENTS : 1⁄4cup vegetable oil,1large onion peeled and cut
into small pieces,1bunch fresh coriander separated into stalks and
leaves and roughly chopped,1small green chili chopped into small
pieces (or one teaspoon chili powder),1large cauliflower leaves
removed and cut evenly into eighths,3large potatoes peeled and cut
into even pieces ,2(8 ounce) cans diced tomatoes,fresh ginger peeled
and grated , fresh garlic, chopped 1teaspoon cuminseed,
2teaspoons turmeric,1teaspoon salt,2teaspoons garam masala..
METHOD :Heat vegetable oil in a large saucepan.
•Add the chopped onion and one teaspoon of cumin seeds to the oil.
•Stir together and cook until onions become creamy, golden, and
translucent.
•Add chopped coriander stalks, two teaspoons of turmeric and salt.

7. •Add chopped chillis (according to taste) Stir
tomatoes into onion mixture.
•Add ginger and garlic; mix thoroughly.
•Add potatoes and cauliflower to the sauce plus a few
tablespoons of water (ensuring that the mixture
doesn't stick to the saucepan).
•Ensure that the potatoes and cauliflower are coated
with the curry sauce.
•Cover and allow to simmer for twenty minutes (or
until potatoes are cooked).
•Add two teaspoons of Garam Masala and stir.
•Sprinkle chopped coriander leaves on top of the
curry.
•Turn off the heat, cover, and leave for as long as
possible before serving.

9. Ingredients(measuring cup used, 1 cup = 250 ml)
2.5 cups grated organic carrots or gajar
2.5 cups almond milk
8 tbsp organic unrefined cane sugar or regular sugar ( add more or less as
required)
¼ or ⅓ cup almond paste or evaporated milk/khoya (optional)
5-6 cardamom, powdered or crushed
8-10 unsalted whole or chopped cashews
7-8 unsalted pistachois - sliced or chopped
12-15 golden raisins
a pinch of saffron (optional)
2 or 2/12 tbsp neutral flavored oil (sunflower oil) or ghee.
Method: wash, peel and grate the carrots (gajar).
•Mix the almond milk or regular dairy milk and
grated carrot together in a pan.

10. •keep on fire and allow the mixture to simmer.
•continue to simmer and cook stirring in between.
•After 15-20 minutes add cardamom powder and stir.
•when the mixture has started thickening, add sugar &
oil/ghee.
•stir and continue to cook.
•when the mixture has almost dried, add the almond
paste and dry fruits.
•stir and cook further for 2-3 minutes. serve carrot halwa
hot or warm.
•the carrot halwa can be also refrigerated and served
cold.
•carrot halwa stays good in the refrigerator for 3-4 days.