Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 8

Ingredients:
1 teacups chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas)
2 chopped onions
4 tablespoons chopped capsicum
1 chopped tomatoes
½ to 1 teaspoon chili powder a pinch garam masala
2 tablespoons chopped coriander
4 tablespoons grated paneer, plus a little extra for topping
1-1/2 teacup tomato gravy
4 teaspoons oil
Salt to taste

Method:
Heat the oil and fry the onions for ½ minute.
Add the capsicum and tomatoes and fry again for 2 minutes.
Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.
Spread the tomato gravy on top and sprinkle a little grated paneer over it.
Bake in a hot oven at 200C for 10 minutes

Preparation time: 15 minutes
Cooking time: 2 minutes


Ingredients:
2 cups Besan
1 large Onion finely chopped
1 Green Chilli finely chopped
1 bunch Coriander leaves finely chopped
1tsp.Ajwain.
1 tsp. Black Pepper powder
1/2 tsp. Red Chilli powder
1 tsp. Chat Masala
1 tsp. Coriander powder
Salt to taste
1- 1 1/2 cup water approximately to make a smooth batter.
Oil for cooking.

Method:
Put all the ingredients except water in a big bowl. Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it. Add water till it comes to a dropping consistency or just like dosa batter. Now keep it aside.
Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. Put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it. Cover it with lid just for a minute so that it should cook inside also. Then remove lid, put some more oil on the top & turn it upside down. Let it be brown & crispy from both sides.
Repeat the same with rest of the batter.
Serve hot with Green Chutney or Sause. It can be taken with toast also.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:
½ kg. large round brinjals
1 chopped onion
1 teaspoon finely chopped green chilli
1 chopped tomato
2 teaspoons oil
Salt to taste

Method:
Grill the brinjals on a fire until they become black in colour. Remove the skin and mesh thoroughly.
Heat the oil and fry the onion for ½ minute.
Add the green chilli and fry again for a few seconds.
Add the tomato and fry again for 2 minutes.
Add the meshed brinjals and salt.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 8

Ingredients:
¾ teacup uncooked moong dal or masoor dal
1 chopped onion
1 teaspoon cumin seeds
1 teacup chopped spinach
2 teaspoons amchur powder
1 chopped tomato
½ teaspoon turmeric powder
4 teaspoons oil
Salt to taste
To be ground into a paste
6 cloves garlic
3 green chilies

Method:
Cook the dal in 3 teacups of water.
Heat the oil, add the onion and cumin seeds and fry for 2 minutes.
Add the cooked dal, the spinach, amchur powder, tomato, turmeric powder, paste and salt and boil for 5 minutes.

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 20 Parathas

Ingredients:
For the dough
2 teacups whole wheat flour
1/2 teaspoon salt
2 teaspoon oil

For the mint sauce (for the dough)
3/4 teacup mint leaves
1 teaspoon lemon juice
1/2 level teaspoon cumin seeds
3 green chilies
1 level teaspoon salt

For the Stuffing
2 teacups chopped cabbage
1 teacup boiled green peas
1 chopped potato
1 chopped onion
Juice of 1 lemon
2 pinches garam masala
1 tablespoon chopped coriander
1 tablespoon ground green chili
1/2 level teaspoon sugar
2 teaspoons oil
Salt to taste

For Cooking
2 teaspoons oil or butter

Method:
For the dough
Pour all the ingredients for the sauce with 1/2 teacup of water into a mixer and blend
Mix the mint sauce with the wheat flour, oil and salt and prepare a soft dough
Knead well and divide into 20 portions. Roll out the portions into thin rotis

For the Stuffing
Sprinkle salt over the cabbage and leave aside for 10 minutes. Thereafter, squeeze out the water from the cabbage using your hands
Crush the green peas
Heat the oil and add the potato and crushed peas. Sprinkle a little water on top, cover and cook until soft
Add the cabbage and onion and cook for 1 minute
Add the lemon juice, garam masala, coriander, green chili, sugar and salt.
Divide into 20 portions

How to proceed
Put one portion of the stuffing on each roti and fold.
Arrange all the stuffed rotis in a greased baking tray
Brush lightly with a little ghee or butter and bake in a hot oven at 200 degree Celsius until pink spots appear

Preparation time: 25 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:
3 large tomatoes
100 grams finely chopped mixed boiled vegetables. (French beans, carrots, cauliflower)
½ teaspoon sugar
1 tablespoon oil
Salt to taste

To be ground into a paste
1 large onion
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon khus-khus
2 teaspoons aniseed
25 mm piece of ginger
2 green chilies
3 cardamoms
3 cloves
2 sticks cinnamon

Method:
Chop the tomatoes. Add 1-1/2 teacups of water and cook until soft
Pass through a sieve to make a tomato puree.
Heat the oil and fry the paste for 2 to 3 minutes.
Add the tomato puree, vegetables, sugar and salt.
Serve hot with plain parathas

Preparation time: 20 minutes
Cooking time: 30minutes
Serves: 8

Ingredients:
1/2 teacup rice
1/2 teacup moong dal
1/4 teaspoon fenugreek (methi) seeds (optional)
A pinch soda bi-carb
Salt to taste

Method:
Soak the rice, dal and fenugreek seeds in water for 5 to 6 hours
Grind the soaked ingredients in a mixer and leave the batter aside for at least 8 hours or preferably overnight
Thereafter, add the soda bi-carb and salt and pour a little mixture into the cavities of a small idli maker
Steam in a cooker for a few minutes. Repeat for the remaining mixture

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:
½ kg. Tomatoes
¼ kg. Cauliflower
4 teaspoons gram flour (besan)
10 guar or clustered beans, cut into pieces
10 okra (ladies’ fingers), cut into big pieces
2 tablespoons sliced white pumpkin (lauki)
2 slit green chilies
½ teaspoon mustard seeds
½ teaspoon cumin seeds a pinch asafetida
2 teaspoons oil
Salt to taste

Method:
Cook the tomatoes and cauliflower in 6 teacups of water until soft. Blend in a mixer.
Mix the gram flour with ¼ teacup of water and add to the mixture.
Add the remaining vegetables, green chilies, chili powder and salt and boil for 15 minutes.
Heat the oil and fry the mustard seeds and cumin seeds until they crackle. Add the asafetida.
Add to the mixture and boil again for 5 minutes.