Green Cottage Cheese Dressing

Gives -  1 cup

• Fresh Cottage Cheese - 1/2 C ( home made paneer made from 1/2 lit. low fat milk - reserve the whey, the greenish liquid)
• Green Chili, deseeded - 1/2
• Milk - 1/4 C
• Coriander leaves, chopped - 3 Tbsp
• Salt - 10 taste

Make paneer from milk. Do not strain the paneer. Churn the paneer along with all the other ingredients in the mixer for 2-3 minutes till smooth. Chill for 2-3 hours before use.

Note: This dressing is very thin when made but becomes thick upon chilling. It should be used within 1-2 days of making. 

Vegetarian Mayonnaise (Eggless)

Gives 350 gms dressing

• Milk -  1 C
• Cornflour ( dissolved in 1/2 C cold milk) -  1 tbsp
• Salad oil / Cooking Oil - 1 Tbsp
• Sugar - 1/2 tsp
• Mustard Powder - 1 tsp
• Vinegar - 1Tbsp
• Lemon Juice - 1 tsp
• Salt - to taste 
• Pepper -  to taste
• Fresh cream -  1/2 C

1. Boil 1 C of milk in a pan. Slow down the fire & add the cornflour mix, Stirring continuously. Stir for 1-2 minutes till a smooth paste is ready.
2. Remove from fire & let it cool.
3. When cool, beat well with a whisk and add 1 tbsp oil gradually.
4. Add salt, pepper, sugar, mustard powder, lemon juice & vinegar. Mix well and chill in the fridge for 1-2 hours before using.
5. Lightly mix fresh cream after chilling the dressing.

Variations

• Garlic Mayonnaise - Crush 2-3 flakes of garlic and add to the prepared mayonnaise.
• Minty Mayonnaise - Add 6-8 crushed mint leaves to the prepared mayonnaise.
• Green Mayonnaise - Parboil & drain 1/2 C spinach leaves. Puree in a mixer and add to the prepared mayonnaise.

Lemon Yogurt Ice Cream

Serves 10

• Full Cream Milk - 1lit 
• Skimmed Milk Powder -  6 Tbsp
• Sugar - 1/2 C
• Gelatin - 1 tsp
• Water- 2 Tbsp
• Curd ( prepared from full cream milk) - 1/2 kg
• Powdered Sugar - 4 Tbsp
• Lemon Yellow edible color - a few drops
• Lemon Essence - 2 tsp

1. Dissolve milk powder in 1/2 C warm milk and keep aside.
2. Strain the milk powder paste into the left over milk/
3. Add sugar. Boil milk, stirring occasionally.
4. Keep on medium flame for 20 minutes after the first boil. Remove from fire.
5. Dissolve gelatin in 2 Tbsp water water on low flame in a heavy bottomed pan.
6. Mix the gelatin Solution with the milk, stirring continuously. Cool. Freeze till firm.
7. When the milk has partially frozen, hang the curd in muslin cloth for 1/2 hour. 
8. Beat curd with sugar and essence till smooth.
9. beat frozen milk. Mix the two. Add color. Mix well.
10. Freeze till firm .