Mixed Vegetable Patties (Vegetable Cutlets)

Ingredients : 2 tsf Oil, 4 Onions finely chopped, 2 cups Mixed Vegetables (Cauliflower, Beans, Carrots, chopped fine), ½ cup Green Peas parboiled, 2 big Potatoes, boiled and chopped fine, 2 small Beetroots, boiled and chopped fine, 1 tsf Lemon Juice, 2 tsp chopped fresh Coriander Leaves, Salt to taste, Oil for shallow frying

Grind to a paste : 2 tbsp grated Coconut, 4 Green Chilies finely chopped, 1 small Onion chopped, 4 flakes Garlic chopped, 1 tsp Ginger chopped, 2 Cloves, ½" piece of Cinnamon, 2 tbsp Coriander Leaves, chopped, Salt to taste

Method of Preparation : Heat Oil in a pan and fry Onions on medium heat for about 3 minutes or till they become transparent. Add ground paste and fry for about 2 minutes or till aromatic. Mix in the chopped Mixed Vegetables and Green Peas. Stir-fry on high heat briefly till Vegetables are well coated with the paste. Cover and cook on low heat whilst stirring intermittently for about 4 minutes or till they are half cooked. Add boiled Potato and Beetroot. Sprinkle salt to taste and mix well. Cover and cook on low heat whilst stirring for about 4 minutes. Let cool. Stir in Lemon Juice and chopped fresh Coriander Leaves. Shape the mixture into patties. Heat a griddle and grease it with oil. Place 4-5 patties on the griddle and fry each side (drizzle some oil while flipping the patties) till both the sides are golden brown. Fry the remaining patties in the same way.

Creamy Spinach Soup

(Palak Soup) Serves - 4 Cooking Time (approx.) : 14 Minutes

Ingredients : 4 cup Spinach Leaves, 2 cup Water, 1 Onion chopped, 1 cup Milk, 2 tsp Fine Flour (Maida), 1 tsf Fresh Cream, 2 tsp. Butter, Salt and Pepper to season.

Method of Preparation : Wash Spinach Leaves and discard thick stems. Boil along with water for 8 minutes or till well cooked. Cool and puree in a blender. Keep aside. Heat Butter in a pan. Add chopped Onions and sauté on medium heat for 3 minutes or till Onions are transparent. Now, add Fine Flour and fry briefly on low heat. Add Spinach puree, Milk, Salt and Pepper. Simmer on low heat for 3 minutes. Add, Fresh Cream just before serving. Serve hot with Cheese Crackers.

Hara-bhara Kabab

Serves - 4 Cooking Time : 30 Minutes

Ingredients : 3-4 medium sized boiled Potatoes, ¾ cup of boiled Green Peas, 100 gms Spinach Leaves, 1 tbsp. chopped green Chilies, 2 tbsp. chopped green Coriander, 1 tbsp chopped Ginger, 1 tbsp Chat Masala, Salt to taste, 2 tbsp Corn Flour, Oil for deep-frying

Method of Preparation : Peel and grate boiled Potatoes. Mash boiled Green Peas. Blanch Spinach Leaves in plenty of salted boiling Water, refresh in cold water and squeeze out excess. Finely chop. Mix grated Potatoes, Peas and Spinach. Add chopped Green Chilies, chopped green Coriander, chopped Ginger, Chat Masala and salt. Add Corn Flour for binding. Divide the mixture into twenty-five equal portions. Shape each portion into a ball and then press it between your palms to give it a flat Tikki shape. Heat oil in a Kadhai. Deep-fry the Tikkis in hot oil for three to four minutes. You may also shallow fry Hara-bhara Kabab on a griddle plate or on a tawa. It is recommended that you do not use color in this recipe. If you wish, increase quantity of Spinach Leaves to give a dark green colour. In that case add a little more Corn Flour for binding.

Fresh Vegetable Soup

Serves - 4 Cooking Time : 15 Minutes

Ingredients : Green Vegetables, 2 large Carrots, peeled and chopped, 1 large Potato, peeled and chopped, 100 gm Cabbage, shredded, 50 gm Green Peas, 50 gm Sweet-corn (optional), 1 large Onion, chopped, 1 litre Water, 1 Vegetable stock cube, Freshly ground black Pepper

Method of Preparation : Place all the Vegetables in a large pan with the water. Cover and bring to a boil. Add the stock cube and simmer for 1 hour. Add a generous sprinkling of Black Pepper to taste. Allow to cool, place in a food processor or liquidizer on high speed.

Chana Bhatura

Ingredients For Chana : 1 cup Kabuli Chana soaked overnight, 1 large Tomato, 2 large Onions, 1½ tbsp. finely chopped Coriander, 1 tsp. Ginger grated, 1 tsp. Garlic crushed, 1 Lemon (juice extracted), 2 tbsp. Oil, 1 tbsp. Ghee, 1 tsp. Tea Leaves (tied into a pouch in a small piece of clean muslin cloth), 4 green Chilies slit, 2 Bay Leaves, 1 tsp. Sugar, 1 tsp. Cumin Seeds. Dry Masalas : 1 tsp. Red Chili Powder, ½ tsp. each Cinnamon, Clove Powder, Turmeric Powder, ¼ tsp. each Garam Masala, Red Pepper Powder, Salt to taste.

For Bhatura : 2 cups Fine Flour (Maida) 2 tbsp. Curd, 2 tbsp. Butter or Oil, ½ tsp. Soda Bicarb, Salt to taste, Milk to knead dough, Oil to deep fry.

Method of Preparation

For Bhatura : Sieve together flour, salt and soda. Add and mix in, curd and oil. Add enough milk to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up. If necessary, wet it again. Knead dough again. Take a fistful of dough. Roll into ¼" thick 5" diameter round. Fry in hot oil, turning over just once. Fry till very light golden in color. Repeat for all. Serve hot with hot chana and slices of onions and lemon.

Method for Chana : Put the soaked, washed chana in a cooker with enough water, teapouch and bay leaves. Pressure cook till done. (approx. 15-20 whistles). Cool about 5 tbsp. chana for grinding. Then in a mixer-blender, blend together ½ tomato, 1 onion, cooled chana and ½ tbsp. coriander. Keep aside. Chop remaining tomatoes and onions fine. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender. Add chana-paste, fry further 3-4 minutes. Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained chana and 2 cups water which was drained out from chana. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens. Take in serving dish. Heat ghee in a small sauce pan. Add the chilies and cinnamon-clove powder. Add chopped coriander and pour hot ghee over the channa. Squeeze lemon over chana. Stir in seasoning gently.

Gajar Halwa

Ingredients : Gajar - 1 Kg, Milk (full fat) - 1 Litre Sugar (ground) - 300 gms Condensed Milk - 200 gms, Elaichi Powder, Saffron Flakes, Almonds, Cashew Nuts.

Method of Preparation : 1. Using a peeler, peel off all gajar, wash them thoroughly and grind them in a grinder. 2. Take a kadai or a pan. Put into it ground gajar, milk enough to cover it. Cook at high heat with occassional stirring till it boils. Now simmer, cook gajar on low flame with occassional stirring and keep on adding milk to it as needed. Cook till gajar has softened. 3. Now add sugar, elaichi & condensed milk. 4. Cook further till it becomes a wholesome soft mass. Add saffron flakes. 5. Garnish with almonds, cashew nuts. Serve hot.

Palak Paratha

Ingredients : Spinach 25-30 leaves, Green Chilies 3-4, Whole Wheat Flour (atta) 4 cups (approx), Salt to taste, Vegetable Fat (ghee) ½ cup.

Method of Preparation : 1. Clean and wash Spinach leaves. Chop four to five leaves coarsely and set aside. Blanch the rest and refresh in cold water. 2. Remove stems, wash and de-seed green chilies. Chop roughly. 3. Puree blanched Spinach leaves and green chilies together. 4. Mix atta with salt, sieve and make a soft dough with Spinch puree, chopped Spinach and water, if needed. Cover with a moist cloth and keep aside for thirty minutes. 5. Divide into eight equal portions. Roll out each, spread some ghee and fold into half. 6. Fold again into quarter and keep aside for five minutes. Roll out into triangles with each side of six inches approximately. 7. Heat a tawa and place the paratha over it. Turn it and spread some ghee round it. Turn again and spread some ghee on the other side too. Cook till both sides are evenly cooked. Similarly cook the rest of the parathas. 8. Serve hot with yogurt.