PALAK PANEER

INGREDIENTS:

Spinach	1 bunch – 16 oz
Tomato	1 small cut into chunks
Onion	1 small finely chopped
Paneer	150 gm cubed
Cumin seeds	1 tsp
Asafetida	A pinch
Salt	To taste
Garam masala	1 tsp
Heavy cream	To garnish
Butter	1 tbsp

METHOD:

• Wash the spinach thoroughly. Blanch the spinach along with tomato pieces for 2-3 mins.
• Puree the spinach and tomato once it cools down.
• In a pan, add butter. As butter melts, add cumin seeds and asafetida. Once the cumin seed splutters, add chopped onions.
• Saute until onions are golden brown. Add the pureed spinach and tomato mixture.
• Add salt and garam masala. Boil for 3-4 mins and then add cubed paneer cubes.
• Mix well and cook for another 1-2 mins. Finally garnish with heavy cream. Serve warm with rotis.

KADDU KALACHANA SABZI

INGREDIENTS:

Pumpkin	2 cup cubed
Kala chana	1/3 cup
Tomato	1 large
Oil	1 tbsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Methi seeds	¼ tsp
Black cardamom	1
Bay leaf	1
Cloves	2
Cinnamon stick	1” piece
Ginger-green chili paste	1 tsp
Asafetida	A pinch
Turmeric powder	½ tsp
Red chili powder	1 tsp
Salt	To taste
Cumin powder	1 tsp
Coriander powder	1/2 tbsp
Chana masala powder	½ tbsp
Garam masala powder	1 tsp
Amchur powder	½ tsp
Coriander leaves	To garnish

METHOD:

• Wash and soak kala chana overnight. Pressure cook the chana with salt for 5-6 whistles. Strain the chana and keep aside.
• Heat a pan and add a tbsp of oil. When oil heats up, add mustard seeds, cumin seeds, methi seeds, bay leaf, black cardamom, cloves and cinnamon stick.
• As the seeds splutter, add ginger-green chili paste, asafetida, turmeric powder, and red chili powder. Mix well and take care not to burn the spices.
• Add the chopped tomatoes, salt. Be careful while adding salt as the chana is also cooked with salt.
• As the tomatoes turns mushy, add cumin powder, coriander powder, chana masala powder and garam masala. Sauté well until oil separates from the sides.
• Add the cubed pumpkins and cooked kala chana.  Mix well and add a cup of water. Cover and cook for 5-8 mins until the pumpkins are soft and cooked.
• Mash few pumpkin pieces with a spatula so that the sabzi turns thicker. Add amchur powder and coriander leaves. Mix well and adjust the salt if needed.
• Serve the sabzi hot with puris and paratha.

POTATO SAGU

Ingredients:

Potato	3 medium
Onion	1 medium - finely chopped
Tomato	1 small - finely chopped
Ginger	½ inch piece - finely chopped
Green chili	1 medium
Curry leaf	Few sprigs
Coriander leaf	To garnish
Mustard	1 tsp
Chana dal	1 tsp
Orid dal	1 tsp
Gram flour/Besan	1 tbsp
Salt	To taste
Turmeric powder	¼ tbsp
Red chili powder	¼ tbsp
Oil	1 tbsp
Asafoetida	A pinch

Method:

• Boil and peel the potatoes. Keep aside.
• Heat a pan and add 1 tbsp of oil. When the oil heats up, add chopped ginger, green chili, mustard seeds, chana dal, orid dal and curry leaves.
• When mustard seeds splutter, add onions and sauté until translucent.
• Then add chopped tomatoes, salt, turmeric powder, red chili powder and asafetida.
• When the tomatoes turn mushy, add besan and sauté for 2-3 mins. Take care not to burn the besan.
•  Now add the boiled and peeled potatoes. Roughly crush the potatoes in hand and add. Mix well and add 2 cups of lukewarm water.
• Mix well and allow the sagu to boil for 8-10 mins in medium flame until the raw smell of besan goes away.
• Turn off the flame and garnish with coriander leaves. Serve warm with Set dosas.

SET DOSA

Ingredients:

Idli rice  2 cups	2 cups
Poha	1 cup
Whole orid gram	¼ cup
Methi seeds	1 tsp
Salt	to taste
Sugar	1 tsp
Water	as required

Method:

• Into a large bowl add idli rice, poha, orid gram and methi seeds.  Wash thoroughly until the water runs clear.
• Soak the ingredients in 3.5 cups of water for 3-4 hours.
• After 4 hours, strain and keep aside the water. Put the soaked ingredients into a blender and grind into a smooth batter while adding the reserved water as required.
• Take the batter out into a large bowl and mix in 1 tsp sugar. Cover the bowl with lid and ferment the batter for 6-8 hours or overnight.
• Before making dosas, stir in salt and mix well. Also add little water if the batter is too thick.
• Heat an iron tawa or a non-stick pan. Pour a ladle of batter and just lightly spread the batter. The set dosas are thicker than regular dosas.
• Drizzle few drops of oil on the sides of dosa and cover the pan with a lid for a minute.
• Once the base turns golden crisp, flip the dosa and cook the other side.
• As the second side becomes golden brown, take the dosa on to a plate.
• Continue making more dosas similar way.
• Serve the set dosas hot with potato sagu or sambar or chutney.

CREAM OF BROCCOLI SOUP

Ingredients:

Onion	1 small (chopped)
Potato	1 small (chopped)
Broccoli	1 big head (cut into florets)
Butter	1 tbsp + 1 tsp
Oats flour	1 tbsp
Milk	1 ½ cup
Water	3 cups
Salt	to taste
Black pepper	1 tsp
Cumin powder	½ tsp
Garam masala	¼ tsp
Heavy Cream	to garnish

Method:

• Heat a pan and add a tsp of butter. Add onions and potatoes and sauté until onions turn translucent.
• Add 3 cups of water and bring it to a boil. Then add the broccoli florets. Cook for 2-3 mins until broccoli is tender and potatoes are cooked.
• Turn off the gas and let the mixture cool down. Once the mixture cools down, puree it till smooth.
• Once again heat the pan and add 1 tbsp of butter. As the butter melts, add in the oats flour and mix until a nice aroma comes.  It will take approximately 1 min. The oats flour shouldn’t burn.
• Slowly add in the milk part by part and whisk continuously so that a smooth sauce is formed.
• Allow it to boil for 2-3 mins and add the broccoli-onion puree.
• Add salt, pepper, cumin powder and garam masala. Mix it well and boil it for 3-4 minutes until the soup warms thoroughly.
• Adjust the consistency of soup by adding ½ cup lukewarm water if required and check for seasoning.
• Serve the soup warm in a bowl and garnish with heavy cream.

COLLARD GREEN-BESAN STIR FRY

Ingredients:
Collard greens      - 10 leaves
Besan/Gram flour - 1 cup
Salt                       - to taste
Red chili powder  - 1 tsp
Turmeric powder  - 1/4 tsp
Asafetida              - 1/4 pinches
Water                   - 1 1/2 cup
Oil                        - 1 tbsp.
Mustard seeds      - 1/2 tsp
Urad dal               - 1/2 tsp

Method:
Wash the collard green leaves thoroughly thrice to remove all the dirt. Take care not to tear the leaves.
Dry the leaves using kitchen towel. Cut off the thick stem and place the leaf with vein side facing up.
Remove the veins using sharp knife. Repeat the same with all other leaves and keep aside.
In a bowl, add besan,salt,red chili powder, turmeric powder and asafetida. Mix the ingredients well.
Make a smooth thick paste by adding water little at a time. The paste should not be neither too thin or thick consistency. The paste should be in the consistency of idly batter.
Now place a leaf with tip towards you on a clean surface.
Apply little besan mixture and spread it using your fingers to make a even layer.
Fold the leaf around 1/2" from the tip and continue rolling it up tightly.
Repeat the process of applying besan paste and folding it with remaining leaves.
Steam the rolls for 15-20 mins or until firm.
Once the rolls cool down, cut into 1/2" thick slices. Keep aside.
Heat oil in a pan and add the mustard seeds. When the seeds crackle, add urad dal and a pinch of asafetida.
As dal turns golden brown, add the collard green slices. Toss gently and sauté on med-low flame until the roll becomes little crisp.
Serve immediately with rice or roti.

ARBI STIR-FRY

Ingredients:

Arbi/Colocassia - 12-15 small ones
Salt                    - To taste

Turmeric powder - ¼ tsp
Red chili powder  - 1 tsp
Asafetida             - ¼ tsp
Rice flour             -  1 tbsp
Oil                       - 2 tbsp.
Mustard seeds    - ¼ tsp
Urad dal              - ¼ tsp

Method:

Wash the arbi twice or thrice to clean the dirt. Pressure cook the arbis for 2 whistles.

Peel off the skin from arbis and cut them into bite size pieces.

In a bowl, add salt, turmeric powder, red chili powder, rice flour,asafetida & 1 tbsp. oil. Mix it well and then add cooked arbi pieces.

Coat the arbi gently (so that arbi retains shape and doesn’t turn mushy) with spice mixture and set aside for 10-15 mins.

Heat oil (1 tbsp.) in a kadai, add urad dal and mustard seeds. As the seed crackle and dal turns golden, add the spice coated arbi.

Mix gently and roast on med low flame.

Once roasted golden brown on all sides, turn off the heat and serve hot with rice and rasam.

TAWA PULAO

Ingredients:

Basmati rice                - 1½ cups

Onion                          - 1 medium(finely chopped)

Tomato                        - 1 medium(finely chopped)

Capsicum                    - 1 small(finely chopped)

Potato                          - 1 medium(cubed)

Carrot                          - 1 medium(cubed)

Green peas                  - ½ cup

Green beans                - 10-15(1 inch chopped)

Ginger                         - 1 inch piece(grated)

Salt                              - To taste

Turmeric powder        - ¼ tsp

Red chilli powder       - ½ tsp

Pav bhaji masala         - 1 tbsp

Cumin seeds/jeera       - ½ tsp

Butter                          - 2 tbsp

Coriander leaf              - 2 tbsp(finely chopped)

Method:

Rinse the rice thoroughly 2-3 times to remove starch and soak for 15 mins.

Cook the rice with salt and a few drops of oil in rice cooker.

Once rice is cooked, keep the lid open and let the rice cool.

Steam the chopped vegetables(potato, carrot, green peas, beans) till cooked well.

Heat butter in a kadai. As butter melts, add cumin seeds. Once it splutters, add onion and grated ginger.

Saute until the onion is light brown and raw smell of ginger goes away.

Then add tomatoes and saute until tomatoes turn mushy. Then add capsicum and saute for 2-3 mins.

Add salt, turmeric powder, red chilli powder and pav bhaji masala. Mix well and saute until butter starts releasing from sides.

Add the cooked vegetables and saute for 3-4 mins.

Add the cooked basmati rice and gently mix with vegetable mixture.

Garnish with chopped coriander leaves and serve hot with raita.

MUTTER PANEER

Ingredients :

Paneer - 1/2 cup
Greenpeas - 1 1/2 cup
Tomato(Pureed) - 2 medium
Onion - 2 medium
Tomato ketchup - 2 tbsp
Salt - to taste
Yoghurt - 3 tbsp
Ginger paste - 1 tsp
Oil - 2 tbsp
Cumin seeds - 1 1/2 tsp
Cinnamon - 1 stick
Cloves - 3
Peppercorns - 3
Coriander powder  - 2 tbsp
Tumeric powder  - 1/4 tsp
Garam masala powder - A pinch
Sugar  - 1 tsp
Coriander leaf - 1 tbsp

Method :
Cut the paneer into 1 inch piece and saute till light golden spots occur.
Drain the paneer onto to a tissue paper.
Also blanch tomatoes and puree them.Boil the greenpeas and keep aside.
Heat 1 tbsp oil in a nonstick pan and saute onions,ginger, cumin seeds, cinnamon,
cloves,peppercorn,coriander powder,tumeric powder for 2-3 mins.
Grind all sauteed ingredients into fine paste.
Heat remaining 2 tbsp oil and add onion-spice paste.
Once the raw smell is gone ,add tomato puree,salt,garam masala and tomato ketchup.
Saute the gravy until oil separates.Add yoghurt and sugar and let it simmer for few mins.
Now add greenpeas and paneer and cook for few mins.
Garnish with chopped coriander leaves.

COUSCOUS WITH MIXED VEGETABLE STEW

Ingredients:

Onion(chopped) - 1 medium
Ginger(grated) - 1 inch piece
Tomato(chopped) - 2 medium
Carrot(chopped) - 1/2 cup
Pumpkin(chopped) - 1/2 cup
Zuchini(chopped) - 1/2 cup
Mint - 1/8 cup
Chickpeas(cooked) - 1 cup
Veg broth - 1 cup
Tomato sauce - 1 tbsp
Garam masala powder - 1 tsp
Cumin powder - 1/4 tsp
Salt - to taste
Red chilli powder - to taste
Water - 1/2 cup
Oil -1 tbsp
Couscous - 1 1/4 cup
Water - 1 1/2 cup
Salt - to taste
Oil - 1 tsp
Coriander leaves(chopped) - 3 tbsp

Method:
Heat oil in a pan,add onions and ginger. Saute until onion are translucent.
Add chopped tomatoes and saute till tomatoes soften.
Add salt,red chilli powder,cumin powder,garam masala powder and tomato sauce.Mix well.
Add carrot,pumpkin,zuchini,chickpeas,veg broth and water.
Cook until all vegetables are done and gravy has reduced into half.
Turn off heat and garnish with mint leaves.

Boil 1 1/2 cups of water in a deep saucepan. Turn off heat and add couscous,salt and oil.
Stir and cover with a lid for 10-15 mins.Fluff the couscous with a fork and add chopped coriander leaves.
Serve hot the couscous with stew and enjoy!!!