Stir - fry vegetables with paneer & Rice salad with nuts

250 g paneeer
200 g baby corn
200 g mushrooms
100 g red bell peppers , sliced
100 g yellow bell pepper , sliced
50 g capsicum, sliced
1 onion, sliced fine
3 green chillies, chopped
4 flakes garlic , chopped fine

2 cm ginger, julienned
1 tablespoon soy sauce
2 tablespoon butter
100 ml oil
Salt and pepper to taste

Cut paneer into 2.5 cm x 1.5 cm pieces. Heat oil in a pan. Fry the paneer till brown on all sides.

Wash mushrooms well and cut into quarters. Heat butter in a pan and saute the mushrooms with salt and pepper to taste.

Parboil the baby corn for about five minutes and drain out the water.

Heat two tablespoons butter in a wok and fry the onions till golden brown. Add ginger , garlic and green chillies. Saute well. Add capsicum, yellow pepper, red pepper. Add the mushrooms and baby corn. Fry lightly.

Finally add soy sauce and adjust seasoning. Serve hot.

2 cups ( 400 g ) cooked brown or basmati rice
50 g celery , chopped fine
100 g tomatoes , chopped fine
50 g spring onions with greens , chopped fine
1/2 cup ( 100 g ) assorted nuts ( cashew nuts , ground nuts and pumpkin seeds ) , roasted

1/4 cup ( 60 ml ) orange juice
2 tablespoon ( 30 ml ) lemon juice
1 1/2 teaspoon ( 7g ) mustard paste
1/2 teaspoon ( 2g ) sugar
1 teaspoon ( 5g ) salt
1/2 teaspoon ( 2g ) freshly ground pepper
1 1/2 teaspoon ( 7 ml ) olive oil

Put all the vegetables in a bowl with rice. Mix all the dressing ingredients. Finally add the oil. Stir until the sugar is dissolved. Pour over the veg - rice mixture and toss well. Garnish with roasted nuts.