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.

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.