Hare Bhare Kabab

Ingredients:
1 cup chana dal(split gram)
1 bundle(600 gms) spinach -only leaves,chopped very finely
3 tbsp oil
3 slices bread
2 tbsp cornflour
2 green chillies-chopped finely
1/2 tsp red chilly powder
1/2 tsp garam masala
Salt to taste
1/2 tsp green mango powder
1/2 tsp cumin seed powder
1/4 tsp black pepper
1 tbsp cornflour
1/2 cup grated paneer

Method:
1)Clean wash dal. Pressure cook dal with 1/2 tsp salt, 1/2 tsp cumin seed powder , 1/4 tsp black pepper and 2 cups of water.After the first whistle keep the cooker on slow flame for 15mins. Remove from fire and keep aside.
2)After the pressure drops down, mash dal. If there is any water left dry the dal on a flame.
3)Discard stem of spinach and chop leaves very finely.Wash and leave the chopped spinach in the strainer foe 15 mins so that the water drains out.Heat oil in a pan and saute spincah for 8-10 mins till absolutely dry and well fried.
4)Soak bread slices in water for a seconde.Squeeze to remove all water.
5)Add squeezed bread, cornflour,spinach,grated paneer,green chillies,salt and masalas to the mashed dal. Make small balls.
6)Cook them on a tawa pouring oil from the sides.Serve hot with hari chutney or sauce.

Dahi Vale Aloo

Ingredients:
1/2 kg potatoes boiled and peeled
Curd 1 cup
Water 3 cups.
11/2 tsp Coraiander powder
1/2 tsp Turmeric powder
1/2 tsp chilly powder
1/2 tsp cumin seed powder
1/2 tsp mustard seeds.
3-4 neem patta
2 green chilly
Salt to taste
1 tsp oil

Method:
Cut potatoes into 4 or six pieces depending on the size of potatoes.
Add curd in a container. add all the masalas to it. Add water and blend well so as to make a smooth curry.
Take oil in a pan.
Add mustard seeds, neem patta, green chilly(split it into 2 and add).
When mustard seeds start crackling, add the curry made from curd.
Let it boil with stirring in between.
Once it starts boiling, add diced potatoes and let it boil till the curd starts sticking to the potatoes and the gravy gets think.
Serve with rice.

If you like you can also add grated coconut to it and cook for 3-4 mins before taking of the flame.

Kurkuri Bhindi(Crisp Ladiesfinger)

Ingredients:
1/2 kg Ladies finger
1 tsp green mango powder
1 tsp cumin seed powder
1/2 tsp red chiily powder
Oil for frying
Salt to taste

Method:
Wash bhindi and spread them on a newspaper in the sun for drying.(3-4 hours)
Wipe it witha muslin cloth and cut into small pieces(less than 1 centimeter).
Heat oil in a pan.
Fry cut bhindidsa in oil at a low flame for 10 mins.
Drain it and spread over a tissue paper so that it absorbs excess oil.
Now after all the bhindis are dried. Take out remaining oil in some container and put the bhindis in the same container. Add all the masalas and serve.

Chocolate Sandesh

Ingredients:
1 kg milk
1 lemon
2 tbsp cocoa powder
10 tbsp sugar
A pinch of ilaichi powder
a few almonds cut into half for garnishing

Method:
Boil milk.Add lemon juice only after the milk boils.Stir till it curdles.Add a little more lemon juice if it does not curdle properly
Strain the paneer througha muslin cloth.Dip the chenna tied in the cloth in ice cold water for 10 mins. Hang for 15mins and drain out the liquid, if any.
Put chenna in a blender.Add cocoa powder,sugar,and cardamom powder and blend till smooth.
Remove from blender and transfer to a heavy bottomed kadhai.Cook for 3-4 mins. till the chenna turns dry and thick.
Grease tiny biscuit moulds. Put an almond half, white side down. Fill with mixtureand press well. Immediately invert on to a serving plate. Keep in the fridge till serving time.

Vegetable Nuggets

Ingredients:
1/2 cup suji(semolina)
1 cup milk
1 tbsp butter
1 cup finely diced mixes vegetables(4-6 beans, 1 carrot, 1/2 cup finely chopped cabbage)
1/2 cup rougly mashed paneer
1 tbsp bread crums
1/4 cup coriander leaves chopped
2 green chillies chopped finely
salt to taste
1/4 tsp garam masala
1/2 tsp red chilly flakes
1/2 tsp chaat masala
2 tsp lemon juice
1 tsp tomtao sauce

Method:
Heat butter in a kadhai. Add very finely chopped carrots amd beans and 1/4 tsp salt. Saute for 2 mins. Cook covered on low heat for 2 mins till soft. Add cabbagre and stir for 2 mins. Remove vegetables from kadhai and keep aside.
To the same kadhai add suji and stir fry on low heat for 2-3 mins
Add milk, stirring continuosly.Cook till thick. Keep in low flame for 1-2 mins more, stirring constantly until dry and forms a lump.
Add paneeer and coriander. Mix well.
Remove from fire.Transfer to a paraat.Add vegetables and all other ingredients.Mix very well.Check seasonings.Make heart shaped nuggets with greased or wet hands.
Roast on a tawa addinf oil from the sides.
Serve with hari chutney.

Dakshini Paneer Toasties

Ingredients:
75 gms paneer- crumbled.(3/4 cup)
2 tbsp suji(semolina)
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/2 tomato cut into half,deseeded and chopped finely
2 tbsp curry leaves
3 bread slices- toasted
1/4 - 1/2 tsp rai(mustard seeds)
3 tsp oil to shallow fry

Method:
Mix suji , salt , pepper with the paneer.
Add tomato and curry leaves.
Speard the paneer mixture carefully on the toated bread slices, keeping the egdes neat.
sprinkle some rai over the paneer mixture ,pressing down carefully with your finger tips.
Heat 1 tsp oil in a non stick fryinng pan. Adda slice of bread with the topping facing the tawa.
Cook until it turns golden brown and crisp.
cut into 4 pieces and serve

Sunset Surprise

Ingredients:
4 cups orange juice
i cup any mango drink or mango juice
1/2 cup ginger ale
juice of 1 lemon
15-20 mint leaves
2 bottles of sprite(total 600ml)
a few lemon slices to garnish

Method:
Mix orange juice,mango juice, ginger ale, lemon juice and mint in a pan. Refrigertae till serving time.
At the time of serving put 1 cup of this mixture in a glass.
Insert a few lemon rings
Add 3-4 ice cubes.
Top with a little sprite.Stir and serve.