Palak - Paneer Sammi Kabab

Palak - Paneer Sammi Kabab
Ingredients
1 Bunch of Spinach clean and cut
1 cup Paneer
1/2 cup Chana dal / Bengal gram soaked
1 finely chopped Onions
2 Green chillies minced
4 Garlic cloves minced 
1/2 tsp Ginger grated
1/2 cup Gram flour / Besan
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1/4 cup Mint leaves chopped
2 tbsp Coriander leaves chopped
Oil spray for shallow frying 

Method
Take the chana dal and pressure cook it till tender. Dry the water up if any. Take a pan. Add 1/2 tsp oil. Add the spinach and salt. Dry up the water from the spinach. Take a mixing bowl. Add the cooked chana dal, spinach, paneer, ginger, garlic, green chilli, turmeric powder, salt, garam masala powder, cumin powder,coriander powder, besan, onions, mint leaves and coriander leaves. Mix it properly. Till it forms a dough. If the dough is not forming then add more besan as required. Make equal portion ball, size of a lemon. Flatten it. Take a pan, spray oil. Heat it. Shallow fry the kababs on medium heat till golden brown from both the sides. Serve it with green chutney.

Moong Dal and Palak Shorba

Moong Dal and Palak Shorba
Yellow Dal and Spinach Soup
Ingredients
1/2 cup Moong dal / Yellow dal
1 Onion chopped
1 small cup Spinach chopped
1 tsp Ginger grated
1 tsp Garlic chopped
1 Green chilli chopped
Salt to taste
1/2 tsp Turmeric powder
1 tsp Cumin seeds
1 tbsp Lemon juice
1/2 tsp  Melted Butter
Few Coriander leaves chopped

Reduce Butter if on a Diet

Method
Take a pot. Mix together moong dal, chopped onion, ginger, green chilies, turmeric powder, salt and chopped garlic. Add 3 cups of water and cook till the dal has become pulpy. Take a strainer, strain the dal. Add 2 cups water little at a time while straining. Take a pot. Add the dal water back in the pot. Add the spinach, simmer for 10 minutes. Take a pan. Add butter in a pan. Add cumin seeds. Let it crackle. Add the seasoning to the soup.  Add lemon juice and garnish with coriander leaves. Serve hot.

Fish Roll type 2

Fish Roll

For the Pancakes
Ingredients
2 cups All purpose flour
2 Eggs beaten
Salt to taste
Water to make the batter

Method
Beat APF, egg, salt and water to make a thick batter. Heat the pan. Make thin pancakes and keep it aside.

For the Fish filling
1 cup Fish Bheki/ Rahu / Katla (boiled and deboned)
1 Onion chopped finely
1 tsp Garlic minced
1 tsp chopped Chillies
1/2 tsp Garam masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
Salt to taste
1/4 tsp Sugar
1/2 tbsp oil

Method
Take a pan, add oil. Add onion, garlic and chillies. Sauté it till brown in colour. Add garam masala, cumin powder, coriander powder, salt and sugar. Sauté it for few seconds. Add the fish, mix the fish well the the spices. Cover and stir fry the fish till the mixture is dry. 
For Rolling the pancake, take a pan cake on a plate, add a tablespoon of the filling on one end of the pancake, roll up the pancake by tucking in both the opposite sides and then rolling the pancake out from another side. Follow the same procedure for other rolls.

For frying the Fish roll
Ingredients
1 Egg beaten
1 cup Bread crumbs
Oil to fry
Heat oil in a pan. Dip each fish roll in beaten egg then roll in bread crumbs. Shallow fry until golden brown. Drain the fish roll on a kitchen towel.  Serve it hot with mustard sauce and tomato sauce.

Roti ki Kheer

Roti ki Kheer
Delicious and healthy... Roti ki kheer was an experiment in my kitchen. Try it and you will want more....
Ingredients
2 Chappatis
2 cups Milk
Pinch of Salt
6 tbsp Sugar or as per taste
2 Pinch of Cardomom powder
10 Raisins
Few broken Kaju
4 Almond chopped
4 Pistachio chopped

Method
Make fine crumbs of the Chappati. Boil the milk on a low flame. Once the milk boils, add a pinch of salt and sugar. Let the sugar dissolve. Stir it occasionally. Add cardomom powder. Let the milk simmer for 5 minutes. Add the Chappati crumbs. Let it cook on a low flame  till the texture gets smooth. Add the raisins, kaju, almonds and pistachio flakes keeping some for garnishing. Serve hot or cold.

Garlicky Hasselback Eggplant with Tomato and Basil

Garlicky Hasselback Eggplant with  Tomato and Basil
Ingredients
1 big Eggplant
6 Garlic cloves minced
1 Tomato chopped
6 Basil leaves thinly sliced
Salt to taste
1/2 tsp Pepper Crushed
1/2 tsp Chilli flakes
1 tbsp Olive oil
2 tbsp Cheddar cheese grated
2 Tbsp Balsamic vinegar

Method
Preheat the grill pan to medium heat. Slice the eggplant 3/4 the way through ,leaving the bottom in tact. Add salt, pepper, chilli flakes and garlic to the eggplant. Rub the spices well in the cut section. Keep the eggplant on a sheet of aluminum foil and fold the eggplant tightly in the foil.Grill for 45 minutes, at 180 degrees Celsius or until the eggplant  is tender. When it is done, open the foil, add the tomato, sprinkle the chopped  basil leaves, drizzle with olive oil, balsamic vinegar and cheese. Grill for another 5 minutes. Serve hot.

Recipe source Parry's Plate.