Veggie Reshmi Kebab

• Ingredients:- 

1. Sprouted Moong - 2 cups
2. Finely chopped Onion - 1 small 
3. Mashed boiled Potato - 1 (medium)
4. Tamarind Chutney - 1Tspn
5. Finely chopped Cilantro - 1 Tbsp
6. Salt to taste
7. Green chili - 2 
8. Garam masala - 1 Tspn
9. Turmeric - 1/2 Tspn
10. Corn Flour - 2 Tbsp
11. Oil spray
12. Oil - 2Tbsp. 

• The Kebabs:-

1. Soak 5-6 skewers in water
2. Preheat oven to 350 F. 
3. Grind the sprouted moong. Do not make a fine paste. Set aside. 
4. In a bowl, take mashed potato, moong, add tamarind, cilantro, green chilies, garam masala,turmeric and corn flour and salt and mix all the ingredients well. Add the oil, this helps in handling the mixture with ease. 
5. Wrap a baking tray with aluminium foil and spray it with oil. 
6. Take a good amount of the mixture and roll it around the skewers and set on the baking tray. Do the same with all the remaining mixture. 
7. Spray oil over all the skewers and place the tray on the highest rack in the oven. Bake for about 15-20 minutes. Once the upper side is golden brown roll over to other side and cook until golden brown.
8. Keep watching over the baking dish in between as it is likely that oven temperature might over cook and burn the kebabs.  

Pumpkin Yogurt Raita

• Ingredients:-

1. 2 Cups of cube chopped Pumpkin
2. 1 Cup of Yogurt.
3. Salt to taste
4. Sugar to taste
5. 2 Small Green Chilies
6. 2 Teaspoon of Cumin seeds
7. 2 Teaspoon of Cooking Oil or Ghee (if making for fast)
8. Pinch of Asafoetida 
9. 1/2 T-spn of Turmeric
10. 1 Tbsp of chopped Cilantro ( for garnishing)

• The Salad:-

1. Pressure cook the pumpkins by adding 2 t-spoon of water. 
2. In a bowl take the cooked pumpkin and mash a little, not too much. Add the yogurt, salt and sugar. 
3. In  a kadhai or wok add oil or ghee, once heated add the cumin seeds, green chilies, turmeric and asafoetida. Once the chilies start spluttering,  turn off the heat and pour the tadka over the pumpkin. 
4. Mix all the ingredients and garnish with cilantro. 
5. Serve with paratha or roti.  

• Tips:- 

1. Pumpkins are a good source of Vitamin A, C and Calcium and Iron. Also they are a low calorie food making it ideal for parties with heavy and fatty foods. 
2. This raita is also ideal on fasting days, just instead of oil use ghee and avoid asafoetida as it is not used in cooking on fasting days. 

Dal Methi (Lentil Curry with Fenugreek Leaves)

• Ingredients:-

1. 2 Cups of Methi (Fenugreek Leaves)
2. 2 Cups of cooked lentils (Masoor, Moong, Toor)
3. 2 Tbsp Oil
4. 2 Tbsp Butter/ Margarine
5. 1/2 Tbsp Turmeric
6. 1 Tbsp Cumin seeds
7. 1 Tbsp thinly sliced Garlic
8. 1 Green Chili chopped
9. 1/2 Tbsp Ginger paste
10. 1/2 Tbsp Kala masala
11. Pinch of Asafoetida
12. Salt to taste
13. Sugar to taste
14. 1/2 Tbsp diced Kokam (Garcinia Indica)

• The Curry:-

1. In a sauce pan heat oil and 1 Tbsp of butter. Add cumin seeds and sliced garlic and saute till crispy brown.
2. Once the seeds splutter well and the garlic turns golden brown add turmeric and asafoetida and saute till garlic turns crispy brown.
3. Now add the methi leaves and saute. As the methi cooks add the remaining butter so the methi does not burn.
4. Cover the methi and let it cook. Mash the cooked lentils with a spoon. Once a good steam is released by methi, add the lentils and salt, sugar, kokam and Kala masala. Saute the curry.
5. Add about a cup of water and mix well and let it boil.
6. Serve hot with rice or chapati.

• Tips:-

1. Methi is readily available in Farmers market or frozen methi can also be used.
2. Kokam is added to reduce the bitter taste of methi.
3. Adding butter to the tadka gives a smooth creamy taste.

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Moong Vadi Curry with Coconut (Sandgyachi Bhaji)

• Ingredients:-

1. 2 Cups Moong Vadi Tbsp
2. 1 Chopped Onion
3. 1 Tbsp Goda Masala
4. 1Tbsp Turmeric Powder
5. 1/2 Tbsp Cumin Powder
6. 1/2 Tbsp Coriander Powder
7. 1 Tbsp Red Chili Powder
8. 1/2 Cup Desiccated Coconut
9. 1/2 Tbsp Cumin Seeds
10. 1/2 Tbsp Mustard Seeds
11. 1 Tbsp Ginger Garlic paste
12. Pinch of Asafoetida
13. 4-5 Tbsp Tamarind Juice
14. 2 Tbsp Chopped Cilantro (for garnishing)
15. 1 Tbsp of Grated Jaggery.
16. Salt to taste

• The Curry:-

1. In a curry pan heat a tablespoon of oil. Saute the moong vadi until they are lightly brown. Remove and set them aside.
2. Heat 1/2 tbsp oil and saute the coconut until brown and set it aside.
3. Now in the same pan heat the remaining oil to make a good tadka. Once heated add cumin and mustard speed. As they splutter add turmeric and asafoetida. Then add chopped onions and let them cook until they loose color. Now in a bowl add a tbsp of water and add all the dry masala or spices. Add the contents of bowl to the pan and let all the spices cook until it starts forming a thick consistency.
4. Now add the coconut and moong vadi to the pan and mix well. Now finally add the tamarind juice. Add salt and jaggery and mix well.
5. Finally add about 3 tbsp of water to make the curry and so the vadi can cook well. Cook the whole consistency for about 4 min. Do not over cook as this will mess the moong vadi. Top with cilantro and serve hot with roti or paratha.

• Tips:-

1. Do not use concentrated tamarind juice as this will make it extremely sour. Instead use watery juice.
2. Mixing the dry spices in water and adding them to tadka does not burn them and helps maintain the flavor.
3. Sauteing the vadi makes its good soft to cook.

Paneer Tikka Manchurian Sandwich

Cooking Time:-

• Paneer Tikkas - 15 Min.(marinate the paneer for atleast 1/2 hr.)
• Filing and Rolls - 20 Min.

Serves:- 2, makes 4 rolls

Ingredients:-

• Spices:-

1. 200 Grams Paneer cubes
2. 1 Tbsp. Ginger - Garlic paste
3. 1/2 Tbsp Turmeric powder
4. 2 Tbsp Vegetable Oil
5. 3 Tbsp Tandoori masala powder
6. 1/2 Tbsp Coriander-Cumin powder
7. 1/2 Tbsp Red chili powder
8. 1/2 Tbsp Garam masala powder
9. 1/2 Tbsp Black pepper (freshly crushed)

• Vegetables:-

1. 1 Cup chopped spring onions
2. 1 Cup thinly sliced onions
3. 1 Cup thinly sliced Green bell pepper
4. 1 Cup thinly sliced Red bell pepper
5. Salt & Sugar to Taste
6. Hot dog rolls
7. 1 Tbsp Butter

• Sauce:-

1. 2 Tbsp Soy Sauce
2. 2 Tbsp Tomato Ketchup
3. 2 Tbsp Ching's Chili Sauce

• For Paneer Tikkas:-

1. In a bowl mix all the spices and vegetable oil and mix well. You could increase the quantity of tandoori masala and reduce the quantity of other masala powders if desired. But the above proportion balances out all the different flavors. Now add paneer cubes to the marinate and set aside for about half an hour.
2. In a wok or kadai add the butter and let it melt. Now add turmeric powder and onions to it. Saute the onions and then add ginger-garlic paste to it. Saute again and as the onions begin to loose color add all the bell peppers and saute for about 2 minutes.
3. Once the bell peppers appear to be done add all the sauces and saute till a good consistency is achieved.
4. Saute all the mixture till the sauce starts to become thick. Now add the marinated paneer cubes along with 2 tbsp of water and mix well.
5. Cook the whole mixture until the paneer marinate oozes a strong flavor. Don't cook too much. Let there be some juice/gravy left. Now add the spring onions and mix well. Do not add the spring onions before this step as the heat make them loose the green color.
6. Now heat a pan/tava.
7. Take the hot dog rolls and fill the paneer mixture from its open side. Do not separate the both parts of the roll.
8. Apply butter to the rolls and toast them on the pan/tava until the surface becomes crispy like grilled sandwich.
9. Top the rolls with crispy fried noodles and serve hot.

• Tips:-

1. Fried noodles are readily available in market so no need to make them at home.
2. Usually use fresh gringer garlic paste instead of one that is available in market. Fresh ones give strong flavors and tastes great.
3. Instead of regular size cubes, use even smaller size cubes. This helps making the whole filing a good homogeneous consistency.