Ingredients
2 bunches spinach, cleaned, shredded
100 gms. paneer made from cows’ milk
1 flake garlic, crushed
1/2tsp. ginger grated
2 green chilies finely crushed
1/4tsp. cumin seeds
1/4tsp. sugar
1/2tsp. wheat flour
3-4 pinches turmeric powder
3-4 pinches cinnamon clove powder
3-4 pinches asafetida powder
1 pinch garam masala powder
salt to taste
lemon juice to taste

Method
Wash and drain spinach.
Boil in minimal water till soft and bright.
Drain, cool, grind with flour, ginger, garlic, chilies.
Heat a heavy or nonstick pan, add seeds.
When roasted add asafetida and ground spinach.
Add all other Ingredients, except paneer and lemon juice.
Stir, cover and simmer for 3-4 minutes.
Add paneer and lemon juice, stir gently.
Simmer further for 2 minutes.
Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.

Ingredients
4 cups puffed rice (murmure)
1/2tsp. oil
1/5 tsp. turmeric powder
2-3 pinches asafetida powder
2 green chilies chopped
1 stalk curry leaves
salt to taste
1 pinch citric acid powdered

Method
Heat oil in a pan, large enough to contain murmure.
Add chilies, curry leaves, turmeric, asafetida, stir.
Add murmure, sprinkle, citric acid, stir very well from below.
Take off fire, if required, to avoid burning at the bottom.
Toss very well till flavors blend and murmure cool.
Cool completely before storing in airtight container.
Serve as an anytime snack, or even as munchy in transit.

Ingredients
4 cups milk
1/2cup wheat flour
1 tbsp. grated paneer (cottage cheese)
2 cups mixed vegetables (chopped, boiled)
1 onion finely chopped
1/2″ piece ginger grated
1 green chili finely chopped
salt to taste
pepper to taste

Method
Place wheat flour in a dry pan, place to heat. Stir continuously, till aroma exudes.
Do not brown flour, empty and keep aside to cool.
Add chopped onion to same pan, stir and cook till transparent.
Add ginger, chilies, stir. Add 3 cups milk, bring to a boil.
Mix flour in remaining milk, till smooth without lumps.
Add veggies to boiling milk, stir. Add salt, pepper, floured milk.
Stir continuously till boiling resumes.
Simmer till thick, stirring continuously.
Adjust taste with salt and pepper. When thick pour into a shallow casserole or baking dish.
Sprinkle cheese, allow to cool completely.
Bake in preheated oven at 200oC for 15 minutes.
Serve hot with wheat bread toasts, or rye bread chunks.

Ingredients
3 cups puffed rice
1 onion finely chopped
1 tomato finely chopped
1/2 cucumber, peeled and finely chopped
1/4 cup pomegranate seeds
1 tbsp. coriander finely chopped
1 tbsp. tamarind chutney
1 tsp. green chutney
1/2 tsp. crushed cumin
1/4 cup crushed cornflakes
salt to taste

Method
Place all other Ingredients in a large deep bowl.
Toss with hand till well blended.
Place in individual serving bowls or a large dish.
Serve immediately, and do not allow to get soggy.

Ingredients
2 cups cabbage shredded
1 tbsp. chopped capsicum
2 green chilies slit
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
1/4 tsp. turmeric powder
2 pinches asafoetida powder
1 pinch garam masala
salt to taste
1/2 tsp. each cumin & mustard seeds
1/4 tsp urad dal
1/4 tsp amchoor powder
1/2 tsp oil

Method
Wash and drain cabbage.
Heat oil in a non-stick pan.
Add cummin, mustard and urad dal.
Let it splutter.
Add asafoetida, green chilies, curry leaves, turmeric powder.
Add cabbage and salt.
Toss lightly with spoon.
Sprinkle garam masala and amchoor powder.
Toss it again.
Cook for 3-4 minutes stirring continuously till it is crisp.
Garnish with coriander leaves. Serve with phulkas.

Ingredients
2 cups shredded spinach (1 bunch)
2 tbsp. grated bottle gourd
salt to taste
pepper to taste
2 cup water

Method
Wash spinach well. Place in a large vessel
Sprinkle 2-3 pinches salt and add gourd
Boil covered, on high, till soft. (3-4 minutes after boiling)
Take of fire and place in colander
Pour cold water over it
Blend in a mixie till smooth
Add water, mix and take in a deep pan
Add all other Ingredients
Bring to a boil. Serve piping hot

Ingredients
1 cup grated cucumber
2 cups fresh curds
1 tsp. cumin powder
3/4 tsp. red chili powder
Salt to taste
1 tbsp. coriander chopped finely
1/2 tsp. each cumin and mustard seeds

Method
Crush the seeds together coarsely with stone or pestle
Beat curds till smooth
Add all Ingredients
Mix well and chill for an hour before serving

Ingredients
1 cucumber finely chopped
1 tomato finely chopped
1 onion finely chopped
1 carrot finely grated
1 small boiled potato finely chopped (optional)
1 slice raw mango finely chopped
1 tbsp. coriander leaves finely chopped
1 green chili finely chopped
1/2 cup puffed wheat
1/4 cup puffed makhanas
1 tbsp. white vinegar
1/2 tsp. sugar powdered
1/4 lemon juice extracted
1/2 tsp. cumin seeds powdered
Salt to taste

Method
Break makhanas to pieces, keep aside.
Mix all Ingredients, except makhanas and wheat.
Chill till required.
Toss in makhana pieces and puffed wheat.
Serve immediately to keep the crunch intact.

Ingredients
3 zucchini, peeled sliced diagonally
1 green chili finely chopped
1 flake garlic finely crushed
1/2″ piece ginger grated
1 tbsp coriander leaves finely chopped
1 stalk curry leaves
2-3 pinches asafetida powder
2 pinches turmeric powder
1/2 tsp. wheat flour
1/4 tsp. each cumin & mustard seeds
Salt to taste

Method
Heat a nonstick or heavy pan.
Add seeds, allow to splutter.
Add curry leaves, ginger, garlic, chilies, stir.
Add asafetida, turmeric, zucchini.
Stir fry till zucchini is well mixed.
Sprinkle a tsp. of water, cover and simmer till cooked.
Sprinkle very small water in between if required.
Add salt , wheat flour, stir, and cook further one minute, uncovered.
Transfer to serving dish, garnish with chopped coriander.
Serve hot with steamed rice, roti, or as desired.

Ingredients
2-3 cups wheat flour
1 carrot
1 onion
3″ chunk bottle gourd
3 french beans
1 tbsp. peas
1 thin slice cabbage
1 cup fenugreek (methi) greens, cleaned
3-4 green chilies
1/4 tsp. turmeric powder
1/2 tsp. sesame seeds
3-4 pinches asafetida powder
2 pinches soda bicarb or baking powder
1 tbsp. sour curds
Salt to taste
Very small oil to drizzle (optional)

Method
Chop fenugreek leaves finely, keep aside.
Place carrot, onion, gourd, cabbage, peas, chilies and beans in a vegetable chopper.
Chop to very fine pieces, add to chopped leaves.
Add all other Ingredients, except oil and flour.
Add two cups flour, mix, and add more if required.
Knead to a not-too-soft dough, till all Ingredients are well mixed.
Divide into 12-15 parts, depending on size of parathas required.
Make round balls of each part.
Heat griddle, while rolling one parathas, using dry flour for dusting.
Roast on one side first, flip and brown other side.
Use a kitchen brush to add minimal oil to parathas on both sides.
Roast to golden, take off fire.
Repeat for remaining paratha dough.
Serve hot with mint or green chutney.