KHOYA MATAR PANEER ( 5-6 servings )

INGREDIENTS ;

• 1/2 kg boiled peas
• 250 gm paneer ( cut in cubes )
• 100 gm khoya ( mashed )
• 1 cup tomato paste
• 1 tsp cumin seed
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tbsp desi ghee
• 1/2 cup malai cum milk
• salt to taste
• 1 tbsp chopped coriander leaves for garnishing

METHOD ;

Heat desi ghee in a pan. Add cumin seed, add tomato paste, salt, garam masala, red
chilli powder, turmeric powder, coriander powder into it and saute for a while. Now
add boiled peas, paneer, khoya, malai and milk and cook for 8-10 minutes. Garnish
it with coriander leaves . Serve hot with chapati or naan.

SAMOSA FROM NORTH INDIA

Ingredients ;

• 1 cup maida
• 2 tbsp oil
• 1 tsp corn starch
• salt to taste
• water to knead dough

for stuffing ;

• 3-4 potatoes ( boiled, peeled & mashed )
• 1/2 cup green peas , boiled.
• 1-2 green chilli ( finely chopped )
• 1/2 tsp garam masala
• 1/2 tsp roasted cumin powder
• 1 tsp dry mango powder
• 2 tbsp chopped coriander leaves
• salt to taste

METHOD to make samosa ;

Mix all the ingredients ( salt, oil, corn starch ) and add a little water at a time. Pat and
knead well for several times into a soft & smooth dough. Cover it with moist muslin
cloth & keep aside for 10-15 minutes.

For Stuffing ;

In a bowl, add mashed potato, green chilli, mango powder, garam masala & salt. Mix it
well. Now add boiled green peas and chopped coriander leaves. Keep aside.

TO PROCEED ; make a small rolls of dough. Roll it into a 4"-5" diameter circle. Cut
into two parts like semi circle. Now take one semi circle & fold it like a cone. Use
water while doing so. Place a spoon of filling in the cone and seal the third side using
a drop of water. Heat the oil in a heavy bottomed pan or kadai and deep fry them on
a medium flame till golden brown.
Serve Samosa hot with green chutney or tomato ketchup.

SOOJI DHOKLA ( 4-5 servings )

INGREDIENTS ;

• 2 cups sooji ( semolina )
• 2 tbsp gram flour ( besan )
• 1/2 cup curd
• 1 tsp Eno, fruit salt
• 1 tsp sugar
• 1 tsp lemon juice
• 1 tsp ginger & green chilli paste
  
• 1 tbsp oil
• a sprigs of curry leaves
• 3-4 green chilli, cut in lengthwise
• salt to taste
• 1/4 tsp turmeric powder ( optional )
  

METHOD to make ;

Mix all the ingredients ( sooji, besan, curd, sugar, lime-
juice, turmeric powder, green chilli & ginger paste and oil ) in a container and make it into
a batter. Add water as desired to have a consistency. Leave and keep aside the batter for
1/2 an hour. Just before making Dhokla, add eno and salt. Mix it vigorously and pour the
batter immmediately in a greased dish. Steam it for 10-15 minutes. Turn it out in a
separate dish and let it cool, then cut into square or diamond shape pieces. In a big pan
make tadka of mustard seeds, green chilli, cut in lengthwise and a little water. Spread on
all over the dhoklas . Serve with green chutney.