Papdi

1 cup maida
1 tbsp oil
2 tsp ajwain
1/2 tsp Salt
Water
Oil for deep frying

1 onion chopped fine
Sev 1/2 cup
Coriander leaves
Chilli powder
Chaat masala
Peanuts
Papdi
Boiled potato
Curd
Sugar

Sonth chutney
Chili chutney

Rajma

200 gram rajma, soaked overnight

4 tbsp oil
2-4 bay leaves
3 black cardamoms
90 gram fried, sliced onion, or 8 grated onions
3 tbsp ginger-garlic paste
450 gram tomato paste, or 6 large tomatoes
2 hot green chillies, slit

2 tsp coriander powder
1 tsp chilli powder, or according to taste
1/2 tsp turmeric
1/2 tsp roasted cumin powder
1 tsp garam masala, divided
4 tsp rajma masala
2 1/2 tsp salt, or according to taste

1/2 tsp kasuri methi
1/4 cup fresh coriander, chopped

Pressure cook rajma soaked in water for at least 30 minutes after the first whistle.

In the meantime, in a saucepan heat the oil and add the bayleaves and black cardamom to it. Allow for it to leave off aroma. Add the grated onion and cook till golden.
Add the ginger-garlic paste and cook till the raw smell goes away. About 2-3 minutes on high flame.
Add the puréed tomato, the green chillies, and the dry ingredients except for kasuri methi and half the garam masala.

Add the cooked rajma and mash a portion of it with a slotted spoon and cover and cook for 15 mins. Lower the heat
Once the gravy thickens add the rest of the dry ingredients and stir well. Adjust the salt and hotness.
Add the coriander and turn off the flame.

Serve with rice.

Besan Dhokla

1 cup Besan
1/2 cup curd
1 green chili (finely chopped)
1/2 tsp turmeric
1/4 tsp salt
2″ inch ginger, finely grated
1 ENO Fruit Salt
1 tbsp oil
1/2 cup water

For seasoning
1/2 tbsp oil
2 tsp mustard seeds
1/2 tsp salt
4 green chilies, sliced into two, vertically
1/2 cup coriander leaves, chopped
1 tsp sugar
20 curry leaves
1 1/2 cup water


Add the flour, curd and 1/2 cup water to a bowl. Whisk to remove lumps.
Thoroughly grease a bowl that fits into your pressure cooker.
Add rest of the ingredients and mix well and immediately pour into the greased pan.
Add water into the cooker to steam dhokla.
Fill about 40% of the pressure cooker with water.
Place the bowl on top of the small trivet and cover the lid of the pressure cooker (do not put the whistle.)
Keep the stove on high flame and steam for 25 minute.
In the meantime, heat oil in a pan. After about 30 seconds, add the mustard seeds. Allow to crackle. Add the other dry ingredients. Add the water and bring to a roaring boil. Let boil/simmer for 3 minutes.



25 minutes on, the dhokla should be ready. Switch the stove off and open the lid.
Take out the dhokla and slice into pieces. Pour the tempered water evenly on all pieces. Allow to seep into the dhokla.

Serve slightly cold.

Palak paneer pie

The Recipe

Dough
2.5 Cups Flour
1 tsp Salt
4 tbsp Butter
8 tbsp grated Cheese

Make dough with ice cold water and put it in the fridge in a poly bag. If you like your crust crisp, refrigerate all the ingredients beforehand. Even the bowl, if you like. If its not too pliable, you may add a bit of water or butter, a little at a time.

Filling
2 Onions, chopped
2 Cups Spinach
1 Cup Peas, cooked
2.5 Cup grated Paneer
4 Green Chillies
Coriander, optional
Salt, Amchoor and Garam Masala according to your taste
0.5 Cup Pomegranate (Optional)

Just mix all these ingredients, and set aside. Divide the dough into two unequal portions. Use the larger one for the base and roll out according to your pie dish size and fit it in. Evenly spread the filling, and top with the rest of the dough. If you're making a flat topped pie, make steam vents with a fork. Bake at 180C until the crust turns light brown.

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Noodles

Lesan hara mircha chopped
Black pepper
Salt
Veggies (corn, capsicum, red and yellow peppers, French beans, cabbage, carrot, onions, tomatoes)
Soya sauce
Vinegar
Italian seasoning
Worcestershire sauce
Hoisin sauce

Kadhai Paneer

125 gms paneer/cottage cheese, cubed
3 medium tomatoes/tamatar,
1 green chili/hari mirch, chopped
3 garlic cloves/lahsun,chopped 
3/4 inch ginger/adrak, half crushed and half julienned
1 capsicum/shimla mirch, julienned (optional)
5-6 kashmiri red chilies or 1/2 tbsp, adjusted to taste
coriander seeds/dhania, roasted to 1 to 1.5 tsp crushed
¼ tsp kasuri methi/dry fenugreek leaves
¼ tsp garam masala powder
¼ cup chopped coriander/cilantro leaves/dhania
1 tbsp salt or black salt

INSTRUCTIONS

Heat a tbsp oil in a kadhai, add the crushed ginger and garlic, saute these till it leaves off aroma. On medium heat, add the chopped tomatoes, cooking the tomatoes till they become soft.
Pound the coriander seeds and red chilies to a roughly. After a while, add the spice powder to the tomatoes.
Cook till the whole mixture become like a paste and oil starts to gather at the sides.
Now add chopped green chilies, salt and garam masala powder. Mix these well.
Add the paneer and turn the heat to lowest. Cover and cook for 15-20 minutes.
Add kasuri methi, ginger and capsicum julienne and coriander leaves.

Serve with rotis or rice.