Ingredients:

1/4 cup Mint leaves
4 cloves Garlic
8-10 Cherry Tomatoes
3 medium Carrots
1 medium White Radish
4 Red Radish
8-10 leaves Ice lettuce
2 medium Cucumbers
4 cups Skimmed Milk Yogurt
1/4 tsp Sesame Seeds (white)
1 tsp Lemon Juice
Salt to taste

How to make veg salad with yogurt dip:

• Wash the cherry tomatoes & cut them into halves.
• Peel carrots, wash & cut it into finger sized pieces. peel white radish, wash & cut into finger sized pieces.
• Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining. peel & chop garlic finely.
• Wash red radish & quarter each. wash lettuce leaves & soak in chilled water. peel cucumber, wash and cut into finger sized pieces.
• Hang skimmed milk yogurt in a muslin cloth to remove excess water. toast the sesame seeds lightly & cool.
• Combine thick yogurt with chopped mint, lemon juice, white sesame seeds & garlic. mix thoroughly. add salt to taste and chill.
• Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.
  

1 cup chopped Mixed Boiled Vegetables (French beans,carrots,cauliflower,Green peas)
2 chopped Onions
4 tblsp chopped Capsicum
1 chopped Tomatoes
½ - 1 tsp Chili Powder
A pinch Garam Masala
2 tblsp chopped Coriander
4 tblsp grated Paneer
1-1/2 cup tomato gravy
4 teaspoons oil
Salt to taste

How to make baked vegetable jalfrazie:

• Heat the oil and fry the onions for ½ minute.
• Add the capsicum and tomatoes and fry again for 2 minutes.
• Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.
• Spread the tomato gravy on top and sprinkle a little grated paneer over it.
• Bake in a hot oven at 200c for 10 minutes.