Spinach(cheera) thoran

Ingredients:

Spinach - 1 bunch
Onion - 1 medium
Green chilies- 3-4 nos.
Freshly grated coconut- 1/2cup
Garlic -5 cloves
Cumin Seeds-1/4tsp
Mustard seeds - 1/2tsp
Turmeric powder- a pinch
Oil -1tblsp
Method:

Wash and shred palak (spinach). Ground coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and fry for one minute and add shredded palak. Keep on stirring on high flame until all ingredients mix well and all the water in it evaporates. Check salt and serve hot as a side dish with boiled rice.

Cabbage & Carrot Thoran

Ingredients:

Cabbage -1 cup, shredded
Carrot - 1 no, grated
Freshly grated coconut- 1/2cup
Onion -1 medium
Green chilles-3 nos
Garlic -3 cloves
Cumin Seeds-1/4tsp
Turmeric powder- a pinch
Salt to taste
Mustard seeds - 1/2tsp
Curry Leaves- 2 springs
Oil -1tblsp

Method:

Grind coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder and salt. Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and curry leaves and fry for one minute. In to this add shredded cabbage and grated carrot. Mix well, cover and cook on low flame for 3 minutes. Open lid and stir well until all the water in it evaporates. Serve hot as a side dish with boiled rice.

keema paratha

Filling

250gm keema (minced meat)
1 onion- chopped finely
2 tsp ginger- chopped finely
1/2 carrot- chopped finely
3 tbsp oil
1 tsp coriander powder
1/2 tsp garam masala
1 tsp salt
1/2 tsp red chilli powder
2 green chillies- chopped
1 tbsp finely chopped fresh coriander

Dough

2 cups Wheat flour
1/2 tsp salt
1 tbsp ghee

Topping: 1 tbsp kasoori methi (dry fenugreek leaves)
Method:
1. To prepare the dough, sift flour and salt. Rub in 1 tbsp ghee. Add enough water to make a dough. Keep aside for 30 minutes.
2. To prepare the filling, heat 3 tbsp oil and fry the chopped onion until rich brown. Add keema ( mince), carrot and ginger and mix well. Reduce heat. Add salt, coriander powder, red chilli powder and garam masala. Fry for 1-2 minutes. Cook covered on low heat for about 5 minutes, till the mince is cooked.
3. Add green chillies and 1 tbsp finely chopped coriander. If there is any water, uncover and dry the mince on fire. Keep the stuffing aside.
4. Divide the dough in to 10 equal parts. Shape into round balls. Flatten each ball, roll out each into a round of 5" diameter. Spread 1-2 tbsp of filling all over.
5. Make a slit, starting from the centre till any one end. Start rolling from the slit, to form an even cone. Keeping the cone upright, press slightly.
6. Roll out, applying pressure only at the centre. Do not roll or press too much on the sides, otherwise layers of the paratha donot separate after cooking.
7. Sprinkle some kasoori methi and press with a rolling pin.
8. Cook it on hot tawa on both sides, spread some ghee and serve hot.

CHEEDA

Ingredients:

Maida-1/2 kg (500gms)
Roasted Rava/ Semolina-1/2 cup
Dalda / Vegetable Shortening(melted)- 1/2 cup
Salt to taste
Vegetable Oil for deep frying

Method:
Mix all ingredients in a bowl. Gradually add water to this and knead well to get a soft dough. Divide dough into small balls. To shape cheeda, slightly grease the prongs of fork and hold it in one hand, with the other hand spread one small ball of dough over the greased prongs and roll the piece. Remove from the fork and keep aside. Repeat the process with all dough and deep fry the cheeds in hot oil. Keep the cheeds in airtight containers.

crustless quiche

Ingredients:
Egg-1
Milk-1/3 cup
Chopped vegetables of your choice-1/2 cup, (I used onion. carrot, capsicum, tomato)
1 Slice bread, crusts removed and cubed
Salt to taste
Black pepper powder to taste
Cheddar Cheese-2 tbsp, shredded

Method:
Preheat oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended. Pour into a greased baking dish. Bake 20-25 min. or until center is set and crust is lightly browned. Serve hot with tomato ketchup.