Kale Chane ke Kabab

Got this recipe from a post in Epicurean delights group :)

Ingredients :

• Kala Chana- 1/2 cup
• Potatoes - 2
• Ginger- 3 cloves
• Garlic- small piece
• Green chillies - 5
• Garam Masala- 1/4 tsp
• Amchoor powder- 1/4 tsp
• Black salt - 1/4 tsp
• Salt
• Pudina chutney powder/ Dried mint - 1 tsp
• Coriander leaves - chooped - 2 tsp
• Rice flour- 2 Tblsp (if required)
• Besan - 2 Tblsp - for rolling kababs
• Bread Crumbs - 2 Tblsps
• Hung Yogurt - 1/2 cup
• Chillies+ Coriander blended - 4 tsps
• Oil

Procedure :

• Hung Yogurt overnight.
• Soak Kala Chana overnight.
• Blend kala chana,ginger, garlic, green chillies in a blender adding very very little water if required.
• Add mashed potatoes to the kala chana mixture. 
• Then add salt, garam masala, amchoor, black salt, pudina, red chilli powder( if required), chopped coriander leaves and mix well.
• If the mixture appears too soft, add rice flour.
• You should be able to make a patty out of the mixture.
• Blend green chillies and coriander and add it to the hung yogurt. Also add salt, pudina chutney/ dried mint leaves to the yogurt and mix well. This is the filling.
• Make a patty out of the kala chana mixture, try to make a cup out of the patty and fill it with the hung yogurt filling. 
• Close the patty cup from all ends/Place another patty over the top and seal the edges.
• Roll the kabab in Besan to seal it from all sides. Then roll it in bread crumbs.
• Heat oil on a tava and shallow fry the kababs.
• Mix normal yogurt with some green chillies + coriander paste, add salt, pudina chutney and serve as a dipping for the kababs.
• Enjoy as a snack or with daal rice :)

Palak Paneer

Ingredients :

• Spinach - 1 big bunch
• Onion - 1/2
• Tomato (small) -1
• Garlic - 4 cloves
• Ginger - small piece
• Green Chillies - 6
• Coriander leaves - 1 Tblsp
• Black pepper, Cloves - each 3
• Cinnamon - small piece
• Fenugreek seeds - 1/4 tsp
• Cumin - 1/4 tsp
• Heavy Cream
• Paneer  cubes - 1 cup
• Oil 
• Salt
• Lime juice

Procedure:

• Heat oil in a pan. Add paneer cubes and shallow fry until brown from all sides.
• Once done, transfer the Paneer cubes to a bowl filled with hot boiling water. (This ensures the paneer cubes remain soft)
• Blanch Spinach in some water , drain the water and then  immerse the spinach in cold water.
• Blend green chillies (4), ginger, garlic (4), coriander leaves, black pepper, cloves, cinnamon, fenugreek seeds, cumin seeds to a coarse paste without adding any water. Keep aside.
• Blend blanched spinach, green chillies (2), garlic (2) separately and make a smooth paste.Keep aside.
• Blend 1/2 onion and 1 tomato and keep aside.
• Heat oil in a pan.
• Once hot , add the green chilli+coriander+ khada garam masala paste and fry until the raw smell goes away.
• Then add onion and tomato paste and fry for a couple of minutes.
• Now add the spinach puree and fry for a few more minutes.
• Add some water (1/2 cup) and mix well.
• Add whipping cream , salt and mx.
• Now drain and add the paneer cubes and cook for 2-3 minutes covering with a lid.
• Check taste, adjust salt.
• Add lime juice.
• Serve hot with Roti/Rice.

Chai

Ingredients :

• Water - 3/4 cup
• Tea Powder - 1 tsp
• Sugar - 2 tsp
• Ginger - small piece
• Milk - 1-2 Tblsp

Procedure:

• Boil water, tea powder, sugar in a vessel.
• Grate ginger and add it to the boiling tea.
• Once the water starts boiling, add 1 Tblsp milk.
• If the color appears too dark, add a little more milk.
• Boil the tea.
• Serve hot with biscuits :)
• Tip: For Masala Chai, add 1 clove, 1 black pepper, 1 small piece cinnamon, 1 cardamom and 1 pinch fennel powder to the boiling water.

Matar Usal

Ingredients :

• Green Peas - 2 cups
• Shredded Coconut - 3/4 cup
• Ginger - 1 small piece
• Garlic - 4 cloves
• Coriander leaves- 1/4 cup
• Green chillies - 5
• Cumin seeds - 1/2 tsp
• Curry leaves
• Asafoetida- a pinch
• Salt
• Sugar - 1/2 tsp
• Oil
• Lemon juice

Procedure:

• In a blender, grind shredded coconut, green chillies, coriander leaves, ginger, garlic and cumin seeds together adding little water as required.
• In a pan, heat some oil.
• Once hot, add curry leaves, asafoetida.
• Then add the above made paste and fry until the raw smell of garlic goes away.
• Add green peas , water(as required), salt , sugar and let the contents boil.
• Check taste and adjust salt.
• Finally add lime juice.
• Serve with bread/roti/rice.
• Bread n Matar Usal is a quick lunch/dinner option :)

Vegetable Hakka Noodles

Ingredients :

• Hakka Noodles pack-1
• Cabbage- 1/2 cup
• Onion - 1/2
• Bell Peppers (Red, Green, Orange) slices- together 1/2 cup
• Spring Onion greens - 2 Tblsp
• Carrots- 1/4 cup
• Oil - 1 Tblsp
• Garlic - 4 cloves
• Soy sauce- 1/2 tsp
• Green Chilli Sauce - 1 tsp
• Vinegar - 1/2 tsp
• Salt
• Black Pepper - 1/4 tsp
• Lime juice - 1/2 tsp

Procedure:

• Boil  Hakka noodles for 5-7 minutes (adding little oil to the water while boiling).
• Stir in between to make sure the noodles are not overcooked.
• Drain the water, rinse the noodles in cold water and keep aside.
• Chop all the veggies lengthwise - onion, cabbage, carrots, bell peppers.
• Chop spring onion finely.
• Mash garlic cloves.
• In a wide bottom pan, heat oil.
• Keep the flame high from this point.
• Add garlic, onion and fry.
• Add spring onion, chopped veggies and fry.
• Sprinkle a few drops of water, cover with lid and let the veggies cook for a couple of minutes.
• Add the sauces : soya sauce, green chilli sauce, vinegar and mix everything.
• Note: Do not add lot of soya sauce as it changes the color of the noodles.
• Now add the boiled noodles, salt, pepper and mix everything well.
• Cook n high flame for 3-4 minutes so that the noodles are well coated with the sauce.
• Check taste and adjust salt, pepper.
• Finally add lime juice.
• Serve hot :)