Mixed Vegetable and Paneer Tikka
	Ingredients 2 small capsicum  8 mushrooms ¼ kg cottage cheese (paneer)  Salt to taste 2 tablespoons Ferns' Tikka Paste  2 tablespoons curd / yogurt ½ tablespoon ginger paste ½ tablespoon garlic paste  2 onions   2 lemons
	Method Cut capsicum and paneer into one inch cubes. Wash and clean mushrooms. Marinate all the vegetable and cottage cheese pieces with ginger and garlic paste, Ferns' Tikka Paste, curd and salt. Skewer vegetables and cottage cheese alternately and roast on a grill or in a hot 'tandoor'. Serve hot with sliced onion and lemon slices. Serve with an Indian bread of your choice.
	Tikka Salad Dip
	Ingredients 2 cups sour cream  1 teaspoon Ferns' Tikka Paste  2 teaspoons tomato ketchup  Salt to taste
	Method Mix all ingredients in a blender. Adjust the seasoning and use as required. Serve with finger sized cut vegetables of your choice. Some suggested vegetables are carrots, blanched mushrooms, cauliflower florets, broccoli, spring onions, cucumber, celery stalks, etc. The dip goes well with other bite size snacks and crackers too.
	Tawa Sabzi
	Ingredients 1 small cauliflower  2 medium carrots  2 medium capsicum (green)  8-10 cobs baby corn  8 to 10 ladies fingers  (optional) 8-10 mushrooms 1 cup onion paste  1 cup tomato paste  2 tablespoons Ferns' Tikka Paste  Salt to taste 2 teaspoons sesame seeds (til)  1 tablespoon peanuts  ½ cup oil
	Method Cut cauliflower into florets, mushrooms into quarters, carrot, capsicum into batons. Slit the ladies fingers in the center, cut baby corn into halves lengthwise. Roast and coarsely powder sesame seeds and peanuts. Heat oil. Fry onion and tomato paste until oil separates from the mixture. Add Ferns' Tikka Paste, vegetables and powders. Add salt and toss until the spices coat the vegetables. Vegetables must be cooked but slightly crunchy. Serve immediately.
	Chicken/Fish Tikka
	Ingredients 500 g boneless chicken OR 500 g boneless fish steaks  1½ cups curd/yogurt 3 tablespoons Ferns' Tikka Paste  1 tablespoon ginger garlic paste  2 onions (sliced) 2 lemons ¼ cup oil 2 tablespoons Ferns' Tikka Curry Paste
	Method Cut the chicken or fish steaks into large cubes. Marinate the chicken/ fish cubes with ginger garlic paste, Ferns' Tikka Paste, curd and salt. Skewer pieces and grill in a tandoor or on a barbeque. Baste with oil from time to time. Serve hot with onion slices, lemon slices and a green salad. An Indian bread like a 'Naan' or 'Roti' will be a good accompaniment.
	Pasta with Tikka Sauce
	Ingredients 2 cups butterfly pasta  10 - 12 mushrooms  1 red pepper  1 yellow pepper  1 green pepper   7- 8 cobs baby corn   4 tablespoons cheese  Salt to taste 2 cups Béchamel (white) sauce 1 tablespoon butter  1 tablespoon Ferns' Tikka Paste
	Method Cook the pasta in boiling water, to which is added salt and a few drops of oil. Cut mushrooms into quarters, peppers into cubes and baby corn into smaller pieces. Blanch all the vegetables for 2-3 minutes and drain. Melt butter in a pan. Add vegetables and Ferns' Tikka Paste and toss for 5 - 10 minutes. Add boiled pasta, salt, pepper and Béchamel sauce. Add grated cheese to the mixture. Simmer until the cheese melts. Serve piping hot.

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