Recipes for packing a perfect picnic

EGG MAYO SALAD
Ingredients
4 large hard boiled eggs peeled and coarsely chopped
1/4 cup plus 1 tablespoon mayo
1 tablespoon Dijon mustard
1/2 cup finely chopped red pepper
1 stalk celery thinly sliced
1/4 cup freshly chopped parsley
Salt & pepper to taste
Preparation
Gently combine eggs, mayo, mustard, red pepper, celery and parsley in a mixing bowl. Add salt & pepper to taste.
Combine well for flavours to incorporate. Refrigerate for an hour before serving.

LAMB PULAO
Ingredients
 ½ kg lamb meat
2 tbsp oil  to fry onions
½ tsp cumin seeds 
2 inch piece ginger, grated
1 whole bulb garlic
4-5 cloves
1 inch piece cinnamon
6-8 black pepper
3-4 black cardamom
 2-3 bay leaves
5-6, Onion thinly sliced
A pinch of saffron
 3 tbsp of milk
3 cups rice
2 tbsp ghee 
4 tbsp yoghurt
1 tsp garam masala
 4-5 drops Kewra essence
Preparation
Wash and soak the rice in enough water for 30 minutes.
Make a bouquet garni with cloves, cinnamon, black pepper, black cardamom and bay leaves.
Heat 2 tbsp oil in a pressure cooker.
When the oil is hot, add cumin seeds.
Add the meat, ginger, whole garlic bulb, salt, 4 cups water and the bouquet gurney in the pressure cooker.
Pressure cook till meat is nicely done ( approx 1 whistle on high heat and then simmer the heat and cook for 10 minutes )
Open the cooker once the pressure is released.
Check the meat to see if its cooked through and cook for some more time if required.
Let the mixture cool for sometime.
Squeeze the bouquet garni and garlic bulb to extract the maximum flavours.
Pass the meat through a strainer and reserve the yakhani ( stock ).
Keep aside.
Fry the thinly sliced onions until golden brown.
Soak the saffron in milk and keep aside.
In a large, thick bottomed pan, heat ghee.
Add the meat pieces, yoghurt, garam masala and little more than half of the fried onion
Fry for 4-5 minutes
Strain the rice and add it to the pan.
Measure the yakhani and add water to it to make 6 cups.
Add it to the pan.
Add the kewra essence and salt and cover the pan with the lid tightly.
Seal the edges with some dough ( optional ).
Simmer the heat to low and cook the rice till it is nicely done.
Add saffron soaked in milk over the rice and cover and keep for 10 minutes.
Fluff the Pulao with a fork gently.
Garnish with golden fried onions.
Pack in hot pot immediately.Serve with raita.

TOFU AND CARROT SANDWICHES
Ingredients

4 toasted whole wheat bread slices
2 tsp melted butter
To be mixed together for the filling
3/4 cup grated carrot
3 tbsp mozzarella cheese
3 tbsp grated tofu
1 tsp chopped green chillies
A pinch of mustard powder
Salt to taste
Preparation
Divide the filling into 2 equal portions and keep aside.
Place 2 bread slices on a clean, dry surface and apply ½ tsp of butter on each bread slice.
Put 1 portion of the prepared filling in the centre of 1 buttered bread slice and  spread it evenly using a back of a spoon.
Cover with another buttered bread side facing downwards. Cut the sandwich into 2 triangles. Repeat to make more sandwiches.

QUICK COOKIES
Ingredients
1 cup all-purpose flour
1 cup Nutella
1 large egg

Preparation
Heat the oven to 350 degrees F, and line a baking sheet with parchment paper .To the bowl of an electric mixer, add all the ingredients, and mix until well combined.
The mixture will be thick but should be moist enough to roll into balls the size of 2 tablespoons.
Add the balls to the baking sheet, and flatten them slightly with your fingertips or the bottom of a glass.
Bake for about 7 minutes, until they are cooked around the edges and still slightly soft in the middle.
Let the cookies sit on the baking sheet for 5 minutes and then cool on a baking rack.
Continue until all the cookies have been made.