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.

ALMOND DATE SHAKE ( for 2 servings )

INGREDIENTS ;

• 250 gm dates
• 1 liter milk
• sugar, according to taste ( finely grinded )
• 2 tbsp cardamom powder
• 10- 15 almonds

METHOD ;

Soak dates and almond separately for an hour. Take the seeds out
from the dates and peel off soaked almonds. Grind them together with
little milk and sugar in a mixer grinder. Now add remaining milk to the
mixture and mix it well again in the grinder. Garnish it with crushed ice and almond
pieces and serve it cold.

DAHI ALOO GRAVY ( for 2-3 servings )

INGREDIENTS ;

• 250 gm aloo ( potato ) boiled & peeled
• 1 tbsp ginger, finely sliced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 100 gm curd ( yogurt )
• 2 green chilli
• 1 tbsp oil
• a pinch of asafoetida ( hing )
  
• salt to taste
• 1 tbsp coriander leaves, chopped

METHOD ;

Break the boiled potatoes or cut into small pieces. Keep this unevenly broken potatoes
aside. Heat the oil or ghee in a pan . Add cumin and asafoetida. When cumin splutter,
add ginger and green chilli. Saute till slightly fried. Lower the flame, add curd, stir
vigorously until all its well blended. Add coriander powder, turmeric powder and red
chilli powder. Mix it well. Add 2 cups of water and salt. Bring the mixture to boil for
few minutes then add potatoes and then simmer uncovered for about 10-15 minutes.
Serve hot. Garnish with coriander leaves. Relish Dahi wale aloo with puree in breakfast
or with rice in lunch.

DAHI KE AALOO DUM ( 2-4 servings )

INGREDIENTS ;

• 250 gm baby potatoes
• 100 gm curd
• 2 tbsp oil
• 2 mm ginger
• 4 cloves
• 2 big cardamoms
• 1-2 bay leaves
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• salt to taste
• 1 tbsp chopped coriander leaves

METHOD ;

Peel, wash and prick potatoes all over with the help of a fork or knife. Keep in salted
water for 15 minutes. Heat sufficient oil in a pan or kadai and deep fry. Now grind
the cumin seeds, ginger, clove and cardamoms to make a smooth paste. Mix this
paste into curd and add salt, red chilli powder and coriander powder. Mix it well
Now dip all the potatoes into this curd mixture and keep aside. Heat the little oil
in a pressure cooker, add potatoes and saute for a minute. Put a little water in it
and cook in a low flame for a while till it turns soft and dry.

SABUDANA KHICHADI

INGREDIENTS ;

• 2 cups sago ( sabudana )
• red chilli powder ; according to taste
• 3-4 green chillies ( chopped )
• 1 tbsp lemon juice
• 1 small piece, ginger
• 1/4 tsp jeera ( cumin seeds )
• 1/2 cup crushed peanuts
• 1 tbsp oil or ghee
• salt to taste
• coriander leaves for garnishing

METHOD ;

Soak sago in water. Drain the excess water and keep it aside for half and half to one
hour ( depending on the quality of sago as sometimes needs to be soaked overnight in a
bit of water ) Finely chop the green chillies and grate the piece of ginger. Heat oil or
ghee in a pan. Add jeera, chopped green chillies and ginger to it. Add sago and stir
continuously. Now add crushed peanuts, salt, lemon juice, red chilli powder and mix
well. Cook it uncovered for sometime and keep stirring it so that sago doesn't stick
to the bottom of the pan. When cooked, garnish it with green coriander leaves and
serve hot.