Palak Kofta

Ingredients:
1) Veggies whatever you wish to put in a kofta
2) Spinach (3-4 bundles)
3) Moong daal (Yellow) -- half bowl
4) CornFlour (3-4 tbsp)
5) Onion - 1 big
6) Tomatoes - 2 big
7) Garlic Cloves - 10
8) Ginger - around 1 inch

Method:
Boil Veggies, Mash them, add cornflour. Add all the masalas(whatever you wish for taste) and then make round koftas. You can either deep fry, but I would prefer either make them in microwave or shallow fry, to restrict the calorie count.

Boil Spinach along with moong daal. Make a paste in the grinder. Now make a paste of onion, ginger, garlic and tomato.

Put oil in a pan, followed by a few cumin seeds. Put the paste of onion etc. Put turmeric(1 tsp). After the paste turns brown, add the ground palak and moongdaal. Add salt and red chillipowder to taste. Let it boil for a min and then simmer for 5 mins. Add the koftas to this and the palak kofta is ready.

Tip: If the koftas are too soft, its better to add the koftas into the palak curry just before serving.
Also, you can make a paste of a few dry fruits of your choice and add to the palak curry. It gives a rich taste.

Daal with Veggies

Ingredients:
1) 1 small capsicum (or 1/2 capsicum)
2) Around 100 gm of cabbage
Chop the above.
3) 7-8 garlic cloves
4) Ginger - 1 to 2 -inch piece
5) 1 big onion
6) 2 tomatoes
7) Channa Daal - 1 cup
8) Urad dhuli daal - 1/2 cup
9) Turmeric, Salt

Procedure:
1) Put the daals with water, turmeric and salt. Pressure cook them.
2) Put oil in a pan. Crush the garlic and put in oil. Put chopped onions and cook till they turn brown.
3) Put capsicum and cabbage and cook them. You can put red or green chillies depending on how much spicy you need it to be.
4) Put tomato and ginger. Fry them till they leave oil.
5) Mix the cooked daal and let it simmer for 5-7 mins.


Tip -- put good amounts of ginger, garlic, onion and tomato - it enhances the flavor.

Butter Paneer without butter

This recipe I have learned from my MIL. Simply love it because its not high on calories :-)

You need 2 white bread, 2 big red tomatoes, 400 gm paneer, 1/2 cup milk and kasuri methi

Boil the tomatoes in microwave and peel the skin. Put the tomato and bread in a mixer and make a thin paste(if need add a spoon of water). Put 1 tablespoon of oil in a kadahi(deep-pan). Put some ajwain and then add the paste of tomatoes and bread. Let it simmer for 10 mins till it cooks, you can add a bit of water as and when required but dont make it very thin. Put paneer cut in big cubes in the kadahi now, add salt and pepper to taste and let it cook for 2 mins. Add 1/2 cup of milk and let the curry boil. Add Kasuri methi (1 teaspoon) and let it cook for another 2-3 mins.