FRIED BHINDI ( 5 to 7 serving )

 Ingredients 

• 1/2 bhindi ( okra )
• 100 gm besan ( Bengal gram flour )
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 4 tsp ajwain ( carom seeds )
• juice of 1 lime
• 1 tsp chaat masala
• oil for deep frying
• salt to taste
• fresh mint and juliennes of ginger for garnishing

 Method,

Wash the bhindi ( okra ) and then dry thoroughly . If this is not

done, the bhindi will be sticky and slimy when cut in the next step.

Remove the top stem of each bhindi  ( okra ) and then slit diagonally into thin slices.

Heat the oil in a pan on a medium flame. Do not heat the oil too much

as bhindi burns quickly when deep fried.

Put the bhindi in a large mixing bowl and sprinkle all the above dry

ingredients on it. Season with salt just before frying or else bhindi will

release water and become soggy. Deep fry the bhindi a little at a time,

until crisp and drain on the paper towels. Garnish with lime juice, fresh mint

and juliennes of ginger

ALOOO BONDA ( 4-6 servings )

Ingredients ;

• 250 gm potato
• 100 gm besan ( gram flour )
• 2 tbsp oil or ghee
• 1/2 tsp mustard seeds
• 1/2 tsp hing ( asafoetida )
• 1 inch piece of ginger, grated
• 2-3 chopped green chilli
• 1/2 tsp red chilli powder
• 1 onion, chopped
• 5-6 curry leaves
• 1/2 tsp turmeric powder
• salt to taste

METHOD ;

Boil the potatoes, peel and mash them. Heat the oil in a
pan. Put mustard seeds, hing, ginger, green chilli and chopped onion. Saute for a while.
Now add curry leaves and put salt. Mix it well and keep aside to cool. In a bowl, take
gram flour, add turmeric powder, little salt and chilli powder to it. Add little water bit
by bit and mix with hand to make a smooth batter ( neither too thick nor too lose ) Make
small balls of aloo ( potato ) mixture. Dip each ball in the batter and deep fry them till
golden brown. Serve Aloo Bonda hot with coriander chutney or tomato sauce.

PALAK VADA

Ingredients ;

• 4 cups spinach leaves
• 4 tbsp. wheat flour
• 2 tbsp besan ( gram flour )
• 2 tbsp suji
• 2 tsp chopped ginger
• 4 green chilli, finely chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp soda bicarb
• 1 tsp lemon juice
• 2 tbsp oil
• 2 tbsp chopped coriander leaves
• salt & pepper to taste

Method ;

Mix all the ingredients in a bowl and knead in a soft dough using little water. Divide the
dough into portions and make a thin long rolls with each portion. Steam for about 15-20
minutes. Cool and cut into slices. Heat the oil in a pan and deep fry the slices to a golden
brown color and make them crispy. Serve hot with green coriander chutney.

PANEER METHI PALAK ( 4 servings )

INGREDIENTS ;

• 3 cup spinach, finely chopped
• 1 cup fresh fenugreek leaves ( methi )
  
• 25 mm ginger ( grated )
• 1 medium sized onion, chopped
• 2-3 green chilli ( finely chopped )
• 100 gm paneer, cut into pieces
• 2 tbsp oil
• 1 medium sized tomato, finely chopped
• 1/2 tsp red chilli powder
• salt to taste

METHOD ;

Boil the spinach and methi together in 1/2 cup of water.
Drain the water completely and grind it finely. Heat the
oil in a pan . Add chopped onion, saute till it become
brown then add green chilli, ginger and chopped tomato,
stir for a while. Now add grinded spinach and methi into it. Add salt, red chilli powder and
the pieces of paneer.Cook for few minutes . Serve hot. Relish with roti or tandoori roti .

PANEER TAWA MASALA ( for 4 servings )

INGREDIENTS ;

• 2 cups paneer ( cut in cubes )
• 1 tbsp kasoori methi
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp ajwain seeds ( caraway )
  
• 1/2 tsp cumin seeds ( jeera )
  
• 1/2 cup finely chopped onion
• 2 tsp garlic paste
• 1 tsp chopped green chilli
• 1 tsp coriander powder
• 1/2 cup tomato puree
• 2 tbsp fresh cream ( optional )
• 1/2 tsp garam masala
• 6 tbsp oil
• chopped coriander leaves
• salt to taste

METHOD ;

Marinate the cubed paneer with chilli powder, kasoori methi, salt and turmeric powder
with few drops of oil . Keep them aside for half an hour. Heat few tsp oil and fry the
marinated paneer cubes until they turn brown on both side, keep aside. Heat enough
oil in the same pan or kadai, let splutter the cumin & ajwain seeds , add garlic paste and
chopped onions . Saute for a while until the onions turn transculent. Now add coriander
powder, tomato puree, salt and green chilli . Bring to boil, give stirring until the oil get
separates from the gravy.Now add the fried paneer cubes & garam masala to the gravy.
Cook for few minutes , add the fresh cream/ milk to it. Stir gently. Garnish with chopped
coriander leaves. Serve hot. Enjoy with roti /naan/jeera rice .

VEGETABLE MANCHURIAN ( 4-5 servings )

INGREDIENTS ;

• 2 cups grated cabbage
• 2 cups grated carrot
• 1 chopped spring onion
• 2 chopped green chillies
• 1 tsp pepper powder
• 1 tsp sugar
• 2 tbsp oil
• 2 tbsp corn starch or flour
• a pinch of ajinomoto
• 1 tbsp soya sauce
• salt to taste
• oil for deep frying
• 2 tsp chopped coriander leaves
• 3-4 crushed garlic flakes

METHOD;

Mix grated cabbage and carrot. Squeeze the water out from them.Now in a bowl, take the
squeezed cabbage & carrot, mix 1 tbsp. corn starch & add few chopped green chillies & little
salt to taste. Make small balls ( like koftas ) of the mixture. Heat the oil in a pan or kadai
and deep fry the balls till golden brown, drain and keep aside. Now in a separate pan, heat
2 tbsp oil, add garlic, spring onion, green chillies, saute. Add water, salt, pepper powder
ajinomoto, sugar & soya sauce. Cook for few minutes. Mix 1 tbsp corn starch with 1/2 cup
of cold water and stir into it. Gently add the fried balls to the gravy . Cook again the veg.
Manchurian for 2-3 minutes. Serve hot. Garnish with chopped coriander leaves.

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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.