Aloo Muttar

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
Potatoes (medium size) - 4
Fresh Green Peas - 3/4 cup
Curd  - 1/2 cup
Green chilies - 4
Onion (big)- 1
Tomatoes (finely chopped) - 3
Ginger  - 1 inch
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red chili powder - 1 tsp
Garam masala - 1 tsp
Mustard seeds- 1tsp
Cumin seeds - 1tsp
Salt To Taste
Oil - 2 tbsp
Fresh coriander (finely chopped) - 2 tbsp

Method

• Boil the potatoes and peas. Cut the potatoes in to 1 inch cubes
• Grind onions, chilies, ginger and tomatoes with little water to fine paste.
• Heat oil, add mustard seeds, cumin seeds and once they pop up and the ground paste and fry until its done
• Add salt, turmeric powder, red chili powder, coriander powder, garam masala and mix well.
• Add the boiled potatoes, peas, one cup of water. Cover and cook for few minutes.
• Add the beaten curd and cook on slow flame until a thick gravy is formed.
• Garnish with coriander leaves and serve hot with rotis/parathas.

Palak Chana Dal

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

Spinach/ Palak (chopped) - 2cups
Soaked chana dal (split bengal gram) - 1cup
Turmeric - 1tsp
Cumin seeds - 1tsp
Green chili paste - 1tsp
Ginger-garlic paste - 1tsp
Chopped onions - 3/4 cup
Chilli powder - 1tsp
Garam masala - 1tsp
salt to taste
ghee as per required

Method

• Blanch the  chopped spinach and keep aside.
• Soak the dal for 2 hours, add the salt and turmeric powder, mix well and pressure cook for 2 whistle or till done.
• Heat the ghee in a kadai, add the cumin seeds.
• When the seeds splutter add the green chili paste, ginger-garlic paste and saute for a minute.
• Add the onions, and saute till it turns to golden brown in colour.
• Add the spinach , chilli powder, cooked dal, water as per required, garam masala, salt, mix well and simmer for 5-8 minutes.
• Serve hot with rice/rotis

Methi Malai Muttar

Preparation Time:  15 minutes
Cooking Time: 15 minutes

Ingredients

Fenugreek (Methi) - 1 bunch (Chopped)
Fresh Cream (Malai)- 1/2 Cup
Fresh Green peas(Muttar) - 1 Cup (boiled)
Onion - 1 large
Green Chillies - 3-4
Ginger - 1/2 inch piece
Cashew Nuts - 2 tbsp
Garam Masala - 2 tsp
Ghee - 3 tbsp
Mustard Seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1 pinch

Preparation 

• Immerse the chopped methi in salted hot water for 5 minutes and then wash thoroughly under running water. Strain the excess water and keep the methi aside
• Take the malai in a bowl and beat it until it becomes smooth
• Blend the onions, green chillies, cashew nuts and ginger in to a smooth paste
• Heat ghee in a kadai add mustard and cumin seeds wait until they pop and add a pinch of asafoetida
• Add the onion blend to the kadai and saute for 2 mins , add garam masala and salt and mix well
• Now add peas, methi leaves, malai to the kadai and mix well 
• Cover the kadai and cook on low flame until the gravy thickens.
• Garnish with Chopped cashew nuts
• Serve hot with Roti or Rice

Gud ki Roti

Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients 
for the stuffing

Jaggery (grated) - 2 cups
White Sesame Seeds (roasted) - 1/2 cup
Poppy seeds (roasted) - 1/4 cup
Dry grated Coconut (roasted) - 1/4 cup
Besan- 1/4 cup
Ghee- 2 tbsp
Cardamom powder - 1 tsp
Pinch of Nutmeg Powder/Jaifal powder (Optional)

for the dough

Wheat Flour - 1 cup
All-Porpose Flour/Maida - 1 cup
Besan - 2 tbsp
Oil - 3 tbsp
Pinch of Salt
Milk (can substitute with water) - 1 cup

Preparation Method

• Sieve and mix all the flours .Add Salt according to taste.Heat the oil and add it to the flour.
• The oil should be sizzling hot .Then mix it nicely. Make a soft dough adding milk / water little at a time.
• Knead the dough well for 5 mins.The dough should be medium soft.Cover it with a plastic wrap/cling film/muslin cloth.Let the dough rest for atleast 1 hour.
• For filing, grate the jaggery.
• Heat Ghee in a pan add Besan and roast it. Add Ghee as required little at a time.Keep stirring continuously.Roast on low heat till it changes its colour. It will take about 6-7 minutes.Then switch off heat and keep it aside. Let it cool completely.
•  Roast sesame seeds, poppy seeds and coconut one by one and keep them aside.
• Grind the poppy seeds, sesame seeds and coconut to powder.
• Mix the powder, Besan and jaggery together grind this mixture till they are well combined.
• Add the cardamom and  nutmeg powder to this and mix well. Make 10-12 balls for filling.
• Make equal portions of dough. Sprinkle some all purpose flour on rolling board. 
• Roll the dough to the size of puri. Place a ball of tilgul filling in the center close it by covering the edges at top so that the fiiling will not come out. R
• oll it till it become normal roti size.
• Heat the tava put some ghee. Roast the roti  both the sides using on medium flame till it turns golden brown. 
•  Serve hot  with ghee