Satisfy your sweet tooth with this cardamom-flavoured low fat paneer kheer, made with sugar substitute in replacement to sugar.
Preparation Time : 5 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
============
3 cups low fat milk
1¼ cups grated low fat paneer (cottage cheese)
2 teaspoons corn flour mixed with 1 tablespoon low fat milk
A pinch of cardamom (elaichi) powder
3 teaspoons (approx.) sugar substitute
I like the Corner Bakery. It’s a quick serve sandwich/soup/salad restaurant chain that’s almost as fast as fast food, but with menu choices that are real and fresh. I’ve been to several of their restaurants in more than one state, and it’s the high quality consistency of their food that’s impressed me the most. Until today.
Today I stopped on my way home to grab an early dinner instead of sitting in rush hour traffic. I ordered a scrambled egg sandwich from their breakfast menu and even though they’re not an all-day breakfast kind of place, they didn’t even hesitate to comply with my request. When my order was delivered, though, there were things on my sandwich that I didn’t order. As soon as I walked back up to the counter with my plate in hand, before I said anything, the cashier, Monica, said, “You didn’t want ham!”
Not only did the cooks have to make a breakfast item at the wrong time of day, now they had to make it twice for the same customer. Some very few minutes later Monica walked up to my table with a new steaming hot sandwich in one hand and a big hunk of my favorite chocolate cake in the other hand. (Besides being friendly, apparently the Corner Bakery employees are psychic too!)
What happened next is something I rarely experience as a customer. Monica said, “I’m sorry for the mixup.” No excuses. No justifications. No attempt to make me feel guilty for my unusual order. Monica made a simple, sincere apology, smiled, and walked away. Five minutes later the manager walked up and said, “How is your new sandwich?” With my mouth full, I nodded and smiled while he said, “Sorry about the first one.”
It was Service Recovery 101. They did nothing extraordinary, but it was not an extraordinary situation. Just like with their menu, the Corner Bakery team delivered a service recovery experience with rock solid consistency. They gave me a new reason to be impressed.
What is the measure of success at the end of a typical retail day? Sales? Number of transactions? How about the number of times you give a customer a new reason to be impressed? That’s a goal that any customer can get behind. It’s what motivates me to say things like, “I really like the Corner Bakery!”
The generously spiced gravy combines with the vegetables and low fat paneer to provide a double dose of flavour, fibre and vitamin A. Serve hot with Kashmiri Rotis.
Preparation Time : 30 mins.
Cooking Time : 15 mins.
Serves 6.
Ingredients
==============
8 medium sized capsicum
For the stuffing
===============
1 cup chopped mixed boiled vegetables (french beans, carrots, green peas)
½ cup crumbled low fat paneer (cottage cheese)
½ teaspoon cumin seeds (jeera)
½ teaspoon chilli powder
½ teaspoon finely chopped green chillies
2 tablespoons chopped coriander
1 teaspoon oil
Salt to taste
For the gravy
=============
2 cups chopped tomatoes
½ cup sliced onions
¼ cup chopped red pumpkin (kaddu)
1 clove garlic, chopped
½ teaspoon grated ginger
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
½ teaspoon cumin seeds (jeera)
½ teaspoon chilli powder
½ teaspoon corn flour mixed in ½ cup low fat milk
2 teaspoons oil
Salt to taste
Other ingredients
================
½ teaspoon oil for greasing
Use low fat paneer and minimal oil to cook these light and elegant tikkis, guaranteed to keep you going till lunch or dinner.
Preparation Time : 5 mins.
Cooking Time : 5 mins.
Makes 6 tikkis.
Ingredients
============
1 cup grated low fat paneer (cottage cheese)
4 tablespoon finely chopped mint (phudina)
½ teaspoon finely chopped green chillies
1 tablespoon corn flour
Salt to taste
Other ingredients
=================
2 teaspoons oil for cooking
For serving
1 teaspoon chaat masala
For Stuffing : 50 gms carrots 100gm cabbage, 100gm boiled noodles, 100gm sprouted beans,
2 onions, 1teaspoon soya sauce ¾ teaspoon Ajinomoto, 4tbs oil, salt to taste.
For covering: 100gm plain flour,a pinch salt, baking soda , 2teaspoon oil
Method: 4 stuffing: (1) cut the vegetable into long thin strips
(2) Heat the oil in the vessel and add the vegetable beansprouts and Ajinomoto
Cook on a high flame for 3 to 4 minutes.
(3) Add the Soya Sauce , noodles, salt, pepper powder and cook 2 minutes.
Cool and keep side.
For Covering : (1) Mix the flour with salt.
(2) Add the oil and enough water to form a semi soft dough. Knead the dough.
(3) Leave for about 30 minutes.
(4) Roll out into 7 Chapaties.
(5) Spread the stuffing on one end and roll up.
(6) Seal the edges with a little Water .
(7) Deep fry in hot oil. Cut into pieces.
Serve hot with Chilli sauce.
In: 225 cabbage,225 onions,100gm carrots,10gm,French beans, 1 capsicum, 150gm boiled noodles,
½ teaspoon Ajinomoto, I tbs shezwan sauce ,4 tbs oil, salt to taste, green chillies in vinegar.
Method (1) Cut all the vegetables into long thin strips.
(2) Heat oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on
a high flame for 3 to 4 minutes.
(3) Add the noodles, soya sauce, shezwan sauce,vinegar and salt and cook for 2 minutes.
Note: if you like sprinkle some fried noodles on top just before serving.
In 450 gm cabbage ,3 onions,100 gm bean sprouts ,10 French beans,2 carrots,1 tea cup boiled noodles,2 tea cup fried noodles,1/2 tea Ajinomoto, 4th oil I tea spoon chilli sauce ,salt to taste.
For Sauce: ¾ teacup brown vinegar,3/4 teacup sugar, I teacup water, 2tb plain flour I tb soya sauce 4 tb
Spoon tomato Ketchup.
Method: (1) slice the onions
(2) Cut all the vegetables into long thin strips.
(3) Place sum of the sauce in the vessel mix well and put to boil go on cooking on a high
Flame for 3 to 4 minutes
(4) Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto cook on a
High flame for 3 to 4 minutes .
(5) Add the prepared sauce boiled noodles , chilli sauce , add half of the fried noodles and mix well
Serve hot , topped with rest of fried noodles.
In 1 ½ teacup uncooked Rice . 100gm French beans ,100gm Carrots, 100gm cabbage, 100gm capsicum,
4 stick calary (option) I bunch spring onion, 2tb Soya sauce, 1/4 Ajinomoto 4tbs –oil . Salt to taste pepper
Powder, red chilli sauce.
Method: (1) Boil the Rice each grain of the cooked rice should be separated .
(2) Cut the vegetables into small pieces. Chop the spring onions
(3) Heat the oil thoroughly in a vessel and cook on a high flame for 3 to 4 minutes
(4) Add the rice Soya sauce and salt mix very well and cook for 2mins.
In 100gm Noodles, 2 table spoon oil.
Method: (A) Break the noodles into big pieces .
(B) Put plenty of water to boil .
(C)Add the oil to the boiling water.
(D) Add the noodles and cook.
(E) When soft and cooked , drain into a colander and wash under running water.
In 6 large fresh corncobs ¾ teaspoon Ajinomoto (baking soda)
½ teaspoon Soya Sauce , 2 table spoon Corn flour , ½ table spoon sugar, salt to taste , green chillies in vinegar.
Method: (1) Grate the corn . Take out a few whole Corns, add 6 teacups of water to cook in a pressure cooker
(2)Mix the Corn flour in 2 tea cups of cold water and add to the cooked corn mixture .
Put to boil and the sugar. Ajinomoto powder and salt.
(3) Boil for at least 30 minutes .Add the Soya sauce serve hot with chillies in vinegar and chilli
Sauce.
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