Tofu / Paneer Pepper Fry

Ingrdients for the Pepper fry
1 packet ( abt 200 grams ) / Paneer / Tofu, cut into 1" cubes
2 tbsps sliced spring onions,
2 " stalk celery, chopped nicely
4 flakes of garlic, chopped
1" piece ginger, chopped
Salt to taste
2 Green chillies sliced fine
1/4 tsp fresh black peppercorns, crushed
1 tbsp cornflour
1 tbsp lime juice / juice of half the lime

Method for Paneer / Tofu Pepper Fry
Heat a non stick pan, apply a little oil, add the tofu / paneer cubes and roast on low medium heat.
Add sliced spring onions, chopped celery, garlic, ginger with salt and toss well.
Add green chillies, crushed black peppercorns and mix well in the pan.
Mix the cornflour in a little water and add to the pan.
Mix and add lemon juice. Mix again.
Transfer the contents of the pan into a serving dish and serve hot.
Your Tofu / Paneer Pepper Fry is ready.

Vegetable Spring Rolls

Ingredients for the rolls
Spring roll wrappers
1 cup + 1 tbsp Cornflour
1/4 cup refined flour (maida)
Salt to taste
Oil to shallow fry
For filling
2 tbsps + to deep fry oil
1 medium Onion , thinly sliced
Carrots, grated 2 medium
1 cup green capsicum, cut into thin strips
1 cup Cabbage, shredded 
1 tbsp light soy sauce
1/4 tsp white pepper powder 
Salt to taste
3/4ths cup bean sprouts 
2 Spring onions with greens, finely chopped

Method
How to prepare the vegetable filling for the rolls ,
Heat up to two tablespoons of oil in a frying pan or the chinese wok.
Add sliced onion and  to the wok and stir-fry for half a minute.
Then, add green capsicum, cabbage and continue to stir-fry for a minute more.
Then add soya sauce, white pepper powder and salt.
Add bean sprouts and spring onions in to the wok and mix well  with the greens. Stir-fry for about half a minute.  Remove from fire  and  let cool .

Now to  make spring roll wrappers
Mix cornflour, refined flour and salt to taste in a mixing bowl.
Whisk nicely with two cups of water.
Strain the batter and leave it for about fifteen minutes.
If you need to adjust the consistency of the batter add a little water.
Heat a non-stick frying pan, just brush it up with a little oil.
Pour a ladleful of batter into it. Swirl the pan for the batter to coat the bottom of the pan and take away the excess batter back into the bowl.
Simmer over moderate heat till the edges start curling. Remove the wrapper from the pan, repeat till the batter gets used up.

Now to Prepare the Rolls
Let cool and then sprinkle with a little cornflour.
Take one tablespoon of cornflour and two tablespoons of water together to make a fine paste.
Divide filling into equal number of portions as the wrappers.

Place a portion of filling on one side of each wrapper and roll tightly, tucking in the sides as you roll the sheet of wrapper. 
You can just seal the ends with the cornflour paste.
Heat oil in a wok enough for deep frying and fry one or  two spring rolls at a time, till crisp and golden brown.
Drain and leave it on a kitchen towel to absorb the excess oil. Cut them  into 3/4 pieces and serve hot with Schezwan Sauce.

Mutton / Chicken Kheema Khichdi

Ingredients:
2 cups Basmati Rice
1 cup green gram dal
1 cup curd
1/2 kilo kheema / minced meat
1 tsp ginger garlic paste
1 tsp green chilli paste
2 onions ground to a paste
1 cup tomato puree
1 tsp pepper corns
1 tsp cumin seeds
4 cloves
2 cinnamon,
1 cardamom, green and black each
salt to taste
1/2 cup ghee

For Garnishing:
2  tbsps finely chopped and fried paneer,
6-8 roasted cashewnuts

Method:
Mix the minced meat with the ginger garlic paste, chilli paste, tomato puree, onion paste, curd with salt to taste   Keep aside for half an hour.
Heat oil in a pan, saute the minced meat  mixture till it starts changing colour. Cover and cook till it is done.
Meanwhile, wash and soak the rice and the dal separately. Pressure Cook with 3 cups of water  for 2 whistles.
Crush all the spices together to a coarse powder. Heat the ghee, put in the spices, cooked dal and rice and the salt to taste and mix well. Do remember that you had already added salt to the minced meat.
Take a flat dish, spread layers of rice and minced meat, garnish with finely chopped and fried paneer and cashewnuts.
Note:
After arranging the rice and dal and minced meat in layers, you can microwave it for 3-4 minutes and then serve garnished.  This method will give you a " Dhum " feel to the pulao.