Bhel Puri

Ingredients:
50g sev
50gms coarsely crushed ompodi
100g flattened rice (aval)
1 tsp chilli powderr
1 tsp chaat masala
1 small onion, very finely chopped
2 tbsp finely chopped raw mango
2 green chillis, deseeded, finely chopped
2 garlic cloves, very finely chopped (to liking)
finely chopped coriander leavess
juice of 1 lemon
tamarind chutney (tamarind ground with water)
mint chutney (mint/pudina leaves ground with salt and 2 green chillies)
salt to taste

Method:
Mix all the ingredients together well in a bowl.
Take care to add chilli powder only as per requirement and not more
Serve immediately.

Palak Paneer

Ingredients:

North Indian fresh Palak (not the frozen one) 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Cashew and ground nuts mixed and powdered-1 spoon
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required

Method:

1. Cut the palak leaves into small pieces and grind it raw in the mixie with some water to a semi solid consistency.2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala, green chilly, ginger garlic paste and fry for one minute.
6. Add ground spinach and cook the content for 10 minutes till done.
7. Add cashew/ground nut powder
8. Add the paneer, mix well.
9. Garnish with coriander leaves and it is ready for serving.

Aloo-Gobi Masala

Ingredients:

Cauliflower 1/2 kg.
Potato ( medium size) 2
Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp.
Garlic paste 1/2 tsp.
Thinly sliced Green Chilli 2
Cumin powder (Roasted) 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Garam masala powder 1 tsp.
Coriander powder 1/2 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:

1. Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds. Medium grind a part of cut onion and tomata to a rough paste.
3. Add remaining part of chopped onions to the oil and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala, salt and the pureed tomato-onion and mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.

Garnish with coriander leaves and serve hot.