Methi Paneer

Ingredients:
Methi leaves 2 cups (chopped)
Paneer 1 1/2 cups (cubed)
Onion 1 (chopped)
Tomato Puree 1/2 cup
Turmeric powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1 tsp
Coriander leaves few
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For grinding:
Green chillies 2
grated coconut 2 tblsp
Garlic 4
Ginger 1" piece
powdered cardamom 1/2 tsp
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Method:
Wash methi leaves.Drain it and keep it in microwave 'H" for 2 minutes.
Grind all the items mentioned for 'grinding' into a fine paste.
Heat oil in a kadai and fry paneer cubes till brown and keep aside.
Heat oil in the same kadai and add cumin seeds.When it splutters add chopped onion,turmeric powder,coriander powder and salt.Saute well.
Add tomato puree and ground paste and cook for five minutes.
Add methi leaves,paneer cubes with little water.Stir well.
Cover the lid and cook for few minutes.
Garnish with coriander leaves.

Carrot & Dry fruits

Ingredients:

Carrot 1cup (diced)
Roasted cashews 10
Roasted almond 10
Roasted Pistachios 10
Cinnammon powder 1/2 tsp
Honey 2 tblsp
Black salt 1/4 tsp

Method:
Take a bowl.
Add the roasted dry fruits,cinnammon powder and Honey.
Mix well.
Arrange the mixture in a plate.
Mix carrots with black salt.
Place them in the centre of the plate.
Serve it as a evening snack.

Mango Pulao

Ingredients:-
1 cup mango, grated
2 tsp ghee
1 cup Basmati rice
1/2 cup cocunt, grated
2 cloves
salt to taste
For the Masala Powder:-
2 tsp coconut,grated
2 tsp corriander seeds
1 tsp cumin seeds
4-6 red chillies
1/2 tsp turmeric powder
2 cloves
2 cardamoms
A small piece of nutmeg
1 tbsp oil
For the tempering:-
1 tsp mustard seeds
1 tsp black gram dal
A sprig of curry leaves
1 tbsp ghee
Method:-
1.In a kadhai, roast all the masala ingredients with little oil.Then grind to a fine powder.
2.Mix grated mango with half of the masala powder.Add a little salt to it.Set aside.
3.Heat ghee in a pan.Add mustard,black gram dal and curry leaves to it.
4.Add the mango mixture to it.Fry and set aside.
5.Wash and drain the rice.Mix the remaining masala powder with it.
6.Heat ghee in a pressure cooker and fry the cloves and cardomam in it.Add rice with
2 cups water and salt to taste.Pressure cook it for two whistle.
7.Add the mango mixture and grated coconut to ther rice.Keep it on a low flame for about 5
minutes.
8.Serve hot with onion raita.

Palak Moongdal Fry

Ingredients:

Palak 2 cups (chopped)
Onion 1 (sliced)
Split moongdal 1/2 cup
Garlic cloves 5
Green chillies 3
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
salt and oil as required

For seasoning:
Mustard 1/2 tsp
Urad dal 1/2 tsp
Curry leaves few
Method:

Soak moongdal in water for ten minutes.
After ten minutes drain it and keep aside.
Take a pan.
Add seasonings.Saute it.
Then add garlic cloves,green chillies,sliced onions.
Cook till onions are transparent.
Add moongdal and turmeric powder.
Cook for few minutes.
Add chopped palak,coriander powder,cumin powder,red chilli powder with salt.
Stir well
Palak will ooze out water.Cook till all water is evaporated.

Shredded Papaya Salad

Ingredients:-

1.Papaya 1 cup (shredded and raw)
2.Cherry 1 cup
3.Tomatoes 2 (cut into pieces)
4.Beans 1/2 cup (chopped)
5.Green chillies 2 (chopped)
6.Garlic 4
7.Red chillies 3 (fried)
8.Peanuts 1/2 cup (roasted and pounded)
9.Sugar 2 tblsp
10.Tamarind pulp 2 tblsp
11.Soya sauce 1 tblsp
12.Lemon juice 2 tblsp
13.Coriander leaves 2 tblsp (chopped)
14.salt as required

Method:-
.Peel papaya and cut into long thin shreds.
Grind fried red chillies,green chillies and garlic.
Then mix in shredded papaya,peanuts,tomatoes,beans.soya sauce,tamarind pulp
and salt.
Finally add lemon juice,sugar and coriander leaves.

Cabbage Rice

Ingredients:-
1.Rice 1 cup
2.Cabbage 2 cups (shredded)
3.Onion 2 (chopped)
4.Oil 2 tblsp
5.Salt as required

For grinding:-

a.grated coconut 1/4 cup
b.roasted gram 2 tblsp
c.green chillies 4 (chopped)
d.ginger 1/2 inch bit

For seasoning:-
Mustard seeds,blak gram dal, }half a teaspoon each.
Cumin seeds }
Red chillies 2
Cashewnuts 8

For garnishing:-
Finely cut coriander leaves 1 tblsp
Curry leaves 1 tblsp

Method:-
1.Boil rice till each grain is separate.
2.Grind the masala items into a paste.
3.Heat oil in a Kadai.
Add seasonings.
Add chopped onions and fry till crisp.
Add shredded cabbage and fry till it is cooked.
Pour the grinded paste.Reduce the flame
Add rice and salt.Mix well.
4.Garnish with coriander leaves and curry leaves.

Beetroot Halwa

Ingredients:-

1.Beetroot 1/2 kg
2.Milk 3/4 lit.
3.Sugar 250gm.
4.Cardamom powder 1 tsp
5.Ghee 1 tbsp
6.Saffron few flakes

Method:-
Peel and grate beetroot.
Take a heavy saucepan.Put milk and beetroot.
Boil till thick.
Stir continuously once it starts thickening.
Add sugar and cook.
Add ghee,cardamom powder and saffron
Stir on low flame till the ghee oozes out.
Decorate with chopped almonds
Serve hot.