Paneer Masala

Ingredients:

 Garlic

 Ginger

 1/2 Onion paste 

 1sp kasturi methi.....

 1/2 Capsicum finely chopped

 2 tomatoes finely chopped 

 Garam masala good enough, 

 Turmeric pwd

 Red chilly Pwd

 Salt

 Dhaniya

 Grated Paneer

 Paneer cubes

 1/2 cup milk.

Method:

Take some oil in a pan and saute garlic, ginger and onion paste with kasturi methi added in it. 

After it changes its color to light pink add chopped capsicum. In half a minute add finely chopped tomatoes. Let it cook for a while and add all the masalas. Once it smells like cooked tomatoes add grated paneer in it.

Saute it and add paneer cubes and 1/2 cup milk. Cook with closed lid. Add some red orange color if you want a orangish color.

Granish it will grated paneer or coriander over it. 

Manchurian

Ingredients:

Balls->
1 Cabbage
1 Carrot
Finely chopped Spring onions (optional)
3 tbsp All purpose flour/Maida
2 tbsp Cornflour
Salt
Chilly pwd
garam masala

Sauce/Tempering-> 
Coarsely chopped Garlic (hand chopper)
Ginger (Optional)
Spring onions/green garlic finely chopped
Coriander
Soya sauce
Tomatoe sauce
Pinch salt (optional as soya sauce has good salt in it)
1-1/2 sp Cornflour
Water

Method

Grate cabbage, carrot in food processor. Remove all the water. Add salt as per taste and try removing all the water from it after adding salt.  Add all the masalas, maida, cornflour to bind it well. Make small balls out of it and deep fry it in hot oil.

Please note-Putting them in cold oil may break the balls. Add enough maida and cornflour to bind it well.

For tempering, take some oil in a pan and add garlic-ginger-spring onions/green garlic in it. prepare cornflour milk by taking less than 1/4 cup of water and mixing cornflour with it(to be used in the end).
 Add rest of the ingredients except balls and cornflour milk. Add cornflour milk and quickly add balls in.

It is now ready to serve with green garlic and coriander over it.

Khandvi

Ingredients:
3/4 cup besan (Bengal gram flour)
2 1/4 cups thin buttermilk
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
4 green chillies
12 mm. (1/2") piece ginger (adrak)
salt to taste
For garnish
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 pinches of asafoetida (hing)
3 tbsp chopped corriander (dhania)
3 tbsp grated fresh coconut

Method:

1. Make a paste of the green chillies and ginger.
2. Mix the gram flour, buttermilk, turmeric powder, asafoetida, green chilli paste and salt very well.
3. Heat the mixture and keep stirring constantly.
4. When very thick, test by spreading a little paste on a plate. If after about 1 minute, the mixture can be rolled and lifted, it is ready for spreading.
5. When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.
6. Cool and cut in about 50 mm. (2") strips.
7. Roll up the strips (like small Swiss rolls) and arrange on a plate.
8. Heat the oil in a vessel and fry the mustard seeds.
9. When the seeds start popping, remove from the fire, add the asafoetida and pour over the arranged rolls.
10. Garnish with the chopped coriander and grated coconut and serve.

Stuffed Mushrooms

Ingredients:
Garlic,
ginger,
Brown Mushrooms with big umbrellas
pesto sauce
onion
green/ red capsicum
corn
spinach
Paneer

Method:
Saute grated garlic ginger, finely chopped onion,and finely chopped mushroom stems, pesto sauce, green/red capsicum, corn and spinach. and let is cook.

Stuff the above mixture in the mushroom caps and bake it in the oven(400 degrees) for 20 mins.

Garnish it with paneer.

Maharashtrian Sabudana Khicdi

Ingredients

1 cup Sabudana soaked for few hours with limited water.

1 big Potato

1/3 cup tbsp roasted coarsely crushed Groundnut

4 Green chillies,slit

1/4 sp red chilly powder

1 tsp Ginger,grated(optional)

2-3 tbsp chopped Coriander leaves

2-3 tbsp grated fresh Coconut,for garnish

juice of 1/2 lemon

1 tsp Cumin seeds

Salt to taste

1 tbsp Oil


Method:

1. Roast ground nut and coarsely crush it.
2. Heat some oil and add cumin seeds, finely chopped potatoes, lil salt and green chillies and let potatoes cook.
3. Add ginger paste
4. Mix soaked Sabudana with coarsed groundnut, salt and red chilly powder.
5. Add this mixed Sabudana mixture in the pan and mix well on low flame.Stir it continuously until you see some of the Sabudana crystals turning transparent.Cover it and cook for 3-4 mins,this way they will get cooked uniformly with the steam.
6. Serve with fresh coarse coconut and lemon juice.

Upma

Quinoa pullav