Paneer Hariyali

Ingredients:

Onions -1 (cut in thin circles)
Tomatoes – 1 (cut lengthwise thin slices)
Spinach – 1 bunch
Mustard Greens – ½ bunch
Fenugeek leaves – couple of stems
Broccolli - Few crowns
Green Peas
Jalapeno Peppers – 1 cut lengthwise
Mashed Paneer

Ginger + Garlic paste
Maggi Tomato Hot & Sweet sauce
Salt - depending on Taste
Chilli Powder - depending on Taste
Garam Masala - depending on taste
ChickPea Flour - ¼ tsp
Wheat Flour - ¼ tsp
Turmeric
Bay Leaves
Canola Oil
Fresh Cream, Milk(optional)
Citric Acid(Optional)
Sugar(Optional)

Bring water to boil. Add cut spinach, cut Mustard Greens, Fenugreek leaves, Broccolli. Add a pinch of salt. When the leaves are soft, drain the water and mash to a smooth paste. Keep aside.
In a large skillet, add oil. After the oil is hot, add some of the onions(keep aside some for later use), Bay Leaves, Ginger Garlic Paste, Jalapenos, Turmeric. Fry till the onions are light brown.
To this add Maggi Hot & Sweet sauce and Peas. Fry for 2 min.
Add the mashed spinach, mustard greens.
Add cut Tomatoes, Garam Masala, salt, Citric Acid, Sugar, chilli powder, Mashed Paneer and milk
Mix wheat flour + ChickPea flour with water to make a medium consistency liquid and add this.
Add the remaining onions and fry till oil separates.
Top it with fresh cream and server hot.

Soya manchurian

Ingredients

soya chunks/nuggets 200 gms
Garlic 20 cloves
Ginger 1 inch
Green chills 8
Cilantro 1 bunch
Mint 20 leaves
Curry leaves 20
Salt to taste
Corn starch 6-8 teaspoons
Soya sauce 3-4 tbs or more if you like little sauce
Oil to deep fry

Soak soya chunks in warm water for 15 min
Make a past out of the following
Garlic 10
Ginger 1 inch
Green chills 4 or more if you want spicy
Salt to taste
Cilantro ½ bunch
Mint 5 leaves
Curry leaves 5.
After 15 min take the soya chunks from water and make sure all the chunks are soft to touch, then squeeze water out of soya chunks and put in a big bowl. Then add the past from step 2 and mix with the soya chunks and keep it a side for 8-10 min
chop the rest of garlic, cilantro, mint, curry leaves and chills separately and keep it a side
Now take the mixture prepared in step 3 then add corn starch, make sure the corn starch is sticking to all the soy chunks then deep the chunks in oil and keep it a side.
Finally put 2 tsp of oil in a pan and add chopped herbs and garlic from step 4 to the hot pan then once they are fried a little add the stuff prepared in step 5, and finally add Soya sauce. Once the Soya sauce is dried in the pan then remove from heat and server with your favorite food.

Enjoy!!!

Dry Tofu Curry

Dry Tofu Curry

Ingredients
1 package of firm tofu (Squeeze out the water and Crumbled)
1 Large onion (Chopped finely)
5 Garlic cloves (Freshly grated)
1 inch of ginger (Freshly grated)
10-12 mint leaves (Chopped finely, Use less mint leaves if you are not a big fan)
1 cup cilantro (Chopped finely)
6-7 curry leaves (Finely chopped)
1 tsp red chilly powder (Add more or less to your taste)
3 tsp of coriander powder
¼ tsp gharam masala
Salt to taste
2 tsp of oil (peanut or olive oil)

Preparation

Put oil in a big wide pan, let the oil come to a temperature, and then add curry leaves and onion. Stir occasionally till the onions are golden brown.
Add ginger and garlic past and stir for 2 sec.
Now add chopped mint leaves to the pan and fry for 2 seconds.
Add crumbled tofu to the pan and stir occasionally till it becomes little brown, this may take 10-15 min.
Finally add salt, red chilly powder, Coriander powder, gharam masala .
Serve with hot rotis or rice. Tofu is very high in protein