Paneer Bhurji

Ingredients:

Paneer - 250 gms (crumbled)
Onions - 2 (chopped finely)
Green Chillies - 2 (slit lengthwise)
Tomato - 1 (chopped finely)
Capsicum - 1 (slit into long thin strips)
Coriander leaves - chopped
Milk - 2 tbsp
Garam Masala - ¼ tsp
Turmeric - ½ tsp
Red Chilli Powder - ½ tsp
Dhania powder - ½ tsp
Salt - to taste
Ghee or butter - 1 tbsp

Method:

Heat ghee or butter in a heavy saucepan.
Add onions and fry till pink.
Fry green chillies.
Fry the capsicum till tender.
Add tomatoes and fry further till mushy.
Add all the masala and milk and cook for 3-4 minutes.
Add paneer. Mix well. Cook for further 3-4 minutes.
Take in a serving dish.
Garnish with coriander leaves.
Serve hot with naans, paranthas, etc.

Tip : It is very tasty and can be prepared in a jiffy.

Makai ki Roti and Sarson ka Saag

Sarson ka saag

Ingredients
3 bunches sarson, chopped
1 bunch spinach, chopped
1 bunch bathua (Amaranthus leaves)
4 onions, chopped
2 tomatoes, chopped
3 green chillies, chopped
1 tsp garlic, minced
Ginger - 1 inch piece
Salt to taste
2 tsp makai flour
2 tbsp curd
2 tbsp pure ghee
Hing powder - ½ tsp.

Method:
1. Remove stems of greens and wash them thoroughly.
2. Chop sarson, spinach and bathua finely and pressure-cook them for about half-an-hour. When cool, grind coarsely alongwith green chillies.
3. Heat oil in a pan. Add onion and sauté till golden brown.
4. Add garlic, ginger and stir-fry for two minutes.
5. Add chopped tomatoes and cook till tender.
6. Add coarsely ground sarson paste, salt and cook for 15-20 minutes.
8. Add makai flour diluted in two tbsp curd. Cook for another 5-10 minutes.
9. Serve with tempering of ghee and hing powder.

Makai ki roti

Ingredients

2 1/2 cup maize flour
water

Method

1. Prepare a dough by adding water gradually.
2. Shape rotis between plastic sheets.
3. Cook on hot, well-greased griddle on slow flame.
4. Add a little ghee on both sides while cooking. Smear ghee on top and serve hot.

Tip : Chopped methi leaves or grated radish can be added while making the dough.

Mixed Vegetable Pakoda

Ingredients:

Palak - 13-14 leaves
Methi leaves - few
Cauliflower- 8-10 small florets
Onion - 2
Potato - 2
Tomato -1
Gram flour (besan) 250 gms
Green chillies 2
Ginger 1 inch piece
Ajwain - ½ tea spoon
Red chilli powder - ½ tea spoon
Salt to taste
Oil to fry

Method :

1. Wash palak and methi leaves, drain water and chop coarsely.
2. Cut onion, potato and tomato into fine pieces.
3. Take out small florets of cauliflower and wash.
4. Chop green chillies and grate ginger.
5. Gradually add gram flour to the vegetables till the batter is of semi-solid consistency.
6. Add ajwain and salt.
7. Add water if required since the besan can be mixed in the juice of vegetables itself.
8. Heat the oil, take the batter and drop in small portions into the oil.
9. Cook on medium fire till the pakodas are of light brown colour.
10. Mixed vegetable pakodas are delicious and can be eaten plain or with tomato sauce.

Badam Halwa

Ingredients

Badam : 50 nos
Sugar : 2 heaped tbsp.
Pure Ghee : 2 tbsp.
Milk - ¼ tea cup

Method :

1. Soak Badams for 6-7 hours. Then remove the outer skin.
2. Grind the badams into a smooth paste using just enough water (chatni like consistency).
3. Heat ghee in a kadai, add the badam paste and mix it well.
4. Keep on stirring on low flame till it becomes dry and nice smell starts coming.
5. Add milk and sugar and keep on stirring till it leaves the sides of the kadai.
6. Relish the hot badam halwa.

Tip : If you feel that the paste is sticking with pan, add more ghee. Badam halwa is too tasty in itself that there is no need of adding cardamom, saffron or any other dry fruit. With a glass of milk it makes a very healthy breakfast. It is good for growing children.