Corn tomato gravy curry

Ingredients:

Boiled corn kernels – 1/2 cup
Tomatoes – 250 gms
Onion – 1
Ginger garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chillie powder – 1 tsp
Garam masala powder – 1/4 tsp
Salt – to taste
Oil – 2 tsp

Method:

1.Heat oil a pan and fry the chopped onions till they are soft and translucent.
2.Add turmeric, red chillie  powder and ginger garlic paste and saute them for two minutes.
3.Add boiled corn, finely chopped tomatoes, salt as required and mix well. Cover it and cook on medium heat till the pieces become soft and well cooked.
4.When the oil floats on top add garam masala and serve hot garnished with chopped coriander leaves. Goes best with rotis…

Sprouted Moong Dal Curry

Ingredients:

Bean Sprouts  - 1 cups
Onion- 1, finely chopped
Tomatoes- 2 large, blanched and pureed
Jeera/cumin seeds- 1tsp
Ginger- garlic paste- 1-2tspn
Tuermeric/ haldi- 1/4tsp
Red chilli powder- 1/2tsp
Coriander seed powder- 1tsp
Kasuri methi- 1/2tsp
Salt to taste
Oil- 2tbsp
Coriander leaves- 1tbsp
Butter- 1-2 tsp, (optional)

Method:
1. Wash the sprouted moong dal and take in the cooker with salt till done
2. Heat oil in a pan and add the jeera seeds.
3. Once they pop, add the chopped onion and saute till pink
4. Add the ginger garlic paste and stir for 2 mins till the raw smell goes
5. Add the pureed tomatoes and saute for 2 mins.
6. Add the turmeric powder, red chilli powder, salt, Kasuri methi and coriander seed powder and simmer the gravy for 3-4 mins
7. Add the cooked moong dal and mix. Allow the gravy to cook for 2 mins on low flame.
8. Take off the heat and garnish with butter and coriander leaves.
Serve hot with rice or rotis.

Rajma Masala

Ingredients:

Rajma- 1 cups
Onion- 1, finely chopped
Tomatoes- 2 large, blanched and pureed
Jeera/cumin seeds- 1tsp
Ginger- garlic paste- 1-2tspn
Tuermeric/ haldi- 1/4tsp
Red chilli powder- 1/2tsp
Coriander seed powder- 1tsp
Kasuri methi- 1/2tsp
Salt to taste
Oil- 2tbsp
Coriander leaves- 1tbsp
Butter- 1-2 tsp, (optional)

Method:
1. Soak rajma overnight and pressure cook with salt till done.
2. Heat oil in a pan and add the jeera seeds.
3. Once they pop, add the chopped onion and saute till pink
4. Add the ginger garlic paste and stir for 2 mins till the raw smell goes
5. Add the pureed tomatoes and saute for 2 mins.
6. Add the turmeric powder, red chilli powder, salt, Kasuri methi and coriander seed powder and simmer the gravy for 3-4 mins
7. Add the cooked rajma and mix. Allow the gravy to cook for 2 mins on low flame.
8. Take off the heat and garnmish with butter and coriander leaves.
Serve hot with rice or rotis.

GOBI-PANEER PARATHA

Ingredients:
For Dough
whole wheat flour - 2 cups 
Salt - As per taste
water as required for making dough

For stuffing
Cauliflower: 1 cup grated
Paneer: 3/4 cup grated
Green chillies: 2-3
amchur powder - 1 tsp
Grated cheese - 2 tbsp (Optional)
Coriander: finely chopped
Cumin: 1tsp
Salt to taste
oil to shallow fry

Method:
1. Make a dough with wheat flour and water. Keep aside.
2.Grate 3-4 big florets of white cauliflower, add mashed panner to it (a little less then the amount of cauliflower) add cumin, salt, finely chopped green chillies , amchur powder , grated cheese and Coriander .
3.Make sure the grated cauliflower has no water and is dry before you mix in the ingredients. Note: add salt just when u are ready to roll the paratha, as cauliflower has the tendency to leave water when salt added to it
4.Now take a small piece of the dough - size of lime and roll it in your hands to make a small ball. Keep some flour nearby since you would require constantly for dusting. Now dust this ball with little flour, place it on a floured surface and press it with your palms to flatten it a bit. Use a rolling pin to flatten it a bit more.
5.Now take a small amount of the filling, press it together to form a small ball. Make sure this filling is a little smaller than the circle you made with your dough. Place this in the center of the circle.
6.Bring the ends of the dough upwards enclosing the filling on all sides.  Pinch the dough together on the top to cover the filling completely.
7.Once covered, with your palm press it down to flatten the dough. Make sure the filling is covered well.
8.Now slowly using a
rolling pin flatten the bread. 

9. Heat a pan, roast the paratha on both sides, you can add ghee/oil for roasting. Serve hot with plain yogurt or pickle

Milk Halwa/China Grass (Junnu Gaddi) Halwa

Ingredients:

1) Sugar = 1/2cup
2) Milk = 2cups.
3) Cashew Nuts handfully
4) China Grass (Agar agar) = 1 Packet.
5) Ghee

Method:

1) In a pan add ghee, add cashew nut fry it nicely and keep aside
2) In a deep kettle add milk
3) Once milk is boiled add sugar and stir well
4) Add agar agar powder to milk on low flame 
5) Stir well until completely dissolve. Boil for 10 mins on low flame and off the flame
6) Pour this milk in cups or in a wide a plate and allow to set for about 15 -20 min.
7) And cut into squares or diamonds.
8) Decorate with dry fruits to make tasteful .
9) Chill it refrigerator and enjoy it cool.