Chicken Mughlai & Garden Salad

Juice of one lemon
1/2 teaspoon turmeric powder
1 teaspoon charoli
1 tablespoon chopped cashew nuts
6 whole red chillies
8 cloves garlic
1 1/4 teaspoon cumin seeds
1 - inch piece cinnamon
5 cloves
2 black cardamoms

Heat 4 tablespoon oil and fry 2 large onions, grated, till oil separates. Add ground Mughlai masala and lightly fry till fragrant on a low heat.

Add finely chopped tomatoes and diluted saffron. Fry for a few minutes. Then add chicken pieces. Stir to coat chicken with masala. Add salt to taste.

Pour 1 1/2 cup s of water. Let it come to a boil, then reduce heat. Cover and cook till chicken is tender, stirring occasionally. There should be a thick gravy when the chicken is done.

Garnish with chopped coriander leaves. Serve with Parathas / Naan.

150 g cauliflower, cut into florets
75 g french beans, cut into pieces
75 g baby corn
Salt to taste
1 ( 125 g ) carrot
1 ( 125 g ) cucumber
8 cherry tomatoes, sliced
100 g mushrooms
5 black olives
5 green olives
50 g cottage cheese

25 g croutons
Juice of 1 orange
2 tablespoon ( 30 ml ) lemon juice
1 tablespoon ( 15 ml ) olive oil
50 g walnuts, sliced ( for garnishing )
2 oranges, peeled, cleaned and segmented ( for garnishing )

150 ml yogurt
3 tablespoon ( 45 ml ) honey
1/2 teaspoon ( 2 g ) cinnamon powder

Parboil cauliflower , french beans and baby corn with salt to taste till tender, yet crisp to the bite. Dice the remaining salad ingredients, except the mushrooms and the tomatoes, which have to be sliced.

In a large mixing bowl, combine all the salad ingredients and drizzle juice of one orange, lemon juice, olive oil and salt to taste.

Just before serving combine half of the salad dressing with the salad ingredients and toss till well coated. Reserve the remaining salad dressing for garnishing. Ladle the sauce over the salad with sliced walnuts and orange segments. Serve cold.