Palak Paneer

Ingredients :
- Spinach - 500 gms
- Onions - 5 medium sized
- Tomatos 2 medium sized finely chopped
- Garlic - 2-3 flakes
- Cooking oil - 6-7 tbsps
- Cummin seeds - 1 tbsp
- Paneer - 150-200 gms
- Salt to taste
- Garam Masala, jeera Powder, Chilli Powder

Method :

- Cook the spinach in water. Drain the water and then make puree of the spinach leaves.
- Cut 4 of the onions finely and saute them till transparent. add tomatos and saute for 2-3 mins.
- Grind the other onion and the garlic flakes to a fine paste.
- Add this paste to the sauted onions and tomato. Also add the puree and the spice powders.
- Add some water if necessary. Let boil for a minute or two.
- Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown, Add this paneer to the prepared palak.
- Serve hot with rice or Paratha.

Mix Veg Curry

Ingredients :
- 1 cup mixed vegetables sliced, boiled (carrot, cauliflower, beans, peas, potato, capsicum etc.)
- 1 tomato sliced
- 1/2 coconut grated
- 1/2 tsp ginger grated
- 1/2 tsp garlic crushed
- 3 green chillies
- 1 tbsp. sesame seeds
- 1/2 tsp each cumin, mustard seeds
- 1/2 tsp red chilli powder and garam masala each
- salt to taste
- 1 tsp lemon juice
- 2 cloves
- 1" piece cinnamon
- 2 tsp butter

Method :

- Drain the boiled vegetables, keep stock aside.
- Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
- Heat butter, add seeds, allow to splutter.
- Add ginger, garlic and paste.
- Stir fry for 3-4 minutes.
- Add vegetables except tomatoes.
- Add 1/2 cup stock. Cover, simmer for 5 minutes.
- Add salt, chilli powder,garam masala, tomatoes and cook till gravy is thick.
- Serve hot with parathas or chapati.

Bhel

Ingredients :
- 1 1/2 cups puffed rice(Murmure/mamra)
- 1/2 cup fried corn flakes
- 1 onion
- 1 tomato
- 1 small boiled p eeled potato
- 1/2 tbsp coriander leaves
- 1/2 cup fine sev
- 1/2 cup boiled gram (Chana)
- 1 tsp fried peanuts
- 1 tsp green chutney (Coriander chutney)
- 1 1/2 tsp tamarind chutney
- salt to taste
- 1/4 lime juice
- 10-12 puries (used for bhel or panipuri) crushed

Method :

- In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix well. Adjust taste and salt. Spoon into individual bowls.
- Sprinkle some sev and coriander to garnish. Serve immediately.

Ghooghra (karanji)

Ingredients :
- 1 cup plain flour (maida)
- water to knead
- Ghee for deep fry
For filling:
- 1/2 Suji (Ravo)
- 1/2 cup khoya
- 2 tsp ghee
- 1 tsp. cardamom powder
- 1 tbsp. crushed Dryfruits
- 1/4 cup sugar ground
- 10 to 15 raisins

Method :
For filling :
- Roast suji (Ravo) and khoya with ghee till light pink by stirring continuously over low heat.
- Add sugar, cardamom powder, Dryfruits and raisins.
- Check for sweetness.

For cover:
- Mix flour and 1 tsp ghee well. Add enough water to make soft pliable dough and Keep aside for half an hour.
- Make small (4 ") rounds, not too thin not too thick .
- Place 1 tsp filling in one half of round, Fold over the other half, sealing in the mixture. Seal edges by twisting or pressing together .
- Make all in the same way.
- Deep fry in hot ghee on low till light brown on both sides.
- Drain and cool completely before storing.

Tip : You may use a karanji mold for filling them if available.

Mag ni Dal no Sheero (Moong dal halwa)

Ingredients :
- 500 gm Moong dal (Green)
- 500 gm sugar
- 500 gm ghee
- saffron soaked in a little milk
- elaichi powder
- water about 250 ml.
- 2-3 tsp milk

Method :

- Soak the dal for 5-6 hours.
- Wash and remove the skins well.
- Grind dal fine either in a stone grinder or electric grinder or mixie. Use as little water as possible.
- Put sugar and water in a pan and put to boil.
- Once sugar dissolve add a few tsp of milk. As the syrup boils the scum will rise. Remove with a strain. Further boil till the syrup become sticky between the fingers. (One thread should fall when poured from a tilted spoon) keep aside.
- Heat the ghee in a heavy kadai (vessel) and add dal. Keep stirring rigorously to avoid burning.
- Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
- Pour the hot syrup, add elaichi and dissolved saffron.
- Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
- Garnish with dryfruits and Serve hot.

Dhoodhi (Bottle gourd) Halwa

Ingredients :
- 1 kg doodhi(Bottle gourd)
- 1 1/2 litre milk
- 400-500 gm sugar
- elaichi powder (cardomon)
- saffron few flakes
- 2 tbsp ghee
- Dry fruits to garnish

Method :

- Peel and grate Dudhi
- Put milk and dudhi in a heavy saucepan. Boil till thick, stir occasionally. Once it starts thickening, stir continuously.
- Add sugar and cook further till thickens. Add ghee, elaichi and saffron. Stir on low heat till the ghee oozes out.
- Garnish with dryfruits and serve hot.