foodatarian.com

Ingredients:
2 cups palak (spinach) leaves,
1/2 cup sweet corn; boiled,
1/4 cup cream,
1 small onion,
1 small green chilli; deseeded and chopped,
1/2 tsp garlic paste,
8-10 cashew nuts,
1 tbsp tomato puree,
1/2 tsp roasted jeera (cumin) powder,
Salt to taste,
Oil for frying,
Water.

Method:
Wash spinach leaves till they are clean. Then put them into boiling water for 5 minutes. Then drain well and grind them into smooth puree and set it aside. Grind together onion, chilli and cashew nuts to smooth paste. Heat oil in a pan, add this onion paste to it and saute on a low flame till it turn pinkish. Add garlic paste and tomato puree and fry for 2 minutes. Then add jeera powder, mix and pour in the spinach puree. Add little water and bring to boil. Then add boiled corn, salt and cook for 2 minutes. Beat the cream and add to it. Stir and remove from flame. Serve with hot parathas.

Ingredients:
2 Chicken legs, slit so that the chicken marinates well,
2 tbsp ginger-garlic-coriander paste,
1 tsp turmeric powder,
1-2 tsp red chilli powder,
1 tsp garam masala or chicken masala,
1/2 cup tomato ketchup,
Salt,
Oil for shallow frying.

Method:
Marinade-
In a bowl mix ginger-garlic and coriander paste, red chilli powder, turmeric powder, tomato ketchup, salt and then put chicken legs into this, using hands marinate the chicken well by inserting the marinade into the slits of the chicken. You can marinate the chicken for at least 2 hours for better results, keep this overnight in the refrigerator for best results, else use it immediately if you do not have marination time, the recipe is just as good.
Heat oil for shallow frying in the pan, using a spoon spread well and then place the chicken legs into the pan along with its marinade. Cover and cook for 5 minutes. Uncover and turn the chicken pieces, again cover and cook for 10 minutes. Keep flipping and cook till chicken is tender. Sprinkle some chat masala and serve hot.

TIP:
If you want to prepare this recipe for a party or friends/guests coming over the next day, marinate the chicken the previous night and relax. Next day you just have to fry the chicken. And the overnight marination gives a delicious taste to your dish.

Ingredients:
1 cup long grain (basmati) rice,
1 cup sweet corn,
1 onion; cut into half and thinly sliced,
2 red chillies,
1 tsp ginger-garlic paste,
A handful of coriander leaves,
1 small green chilli, deseeded,
12-15 cashew nuts,
2-3 drops of yellow color or saffron dissolved in little milk,
Salt to taste,
Oil for tempering,

Whole Garam Masala-
6 peppercorns (kali mirch),
3 cloves (laung),
2 1″ sticks of cinnamon (dalchini),
1 bay leaf.

Method:
Wash rice and soak it in 3-4 cups of water for 15 minutes. Then add salt, 3 peppercorns, 2 cloves, 1 stick of cinnamon and bay leaf and keep it on flame till the grains are cooked but firm. Do not over cook the rice else it will turn soggy and break while mixing. Before draining the rice, add yellow food color to it, mix with the spoon and drain. Set it aside. Boil the sweet corn with little salt for around 10 minutes. Do not add too much water while cooking the corn.
In a blender, blend together coriander leaves (reserve some to garnish), green chilli, ginger-garlic paste, 8 cashew nuts to form a paste.
Heat oil in a pan, add red chillies, cashew nuts and the sliced onion and saute for 3 minutes. Then add the ground paste and let it fry for few minutes. Now add corn to this masala, little salt (since we have already added salt to rice and corn) and cover and cook for a minute. Then add in the cooked rice, and slowly fold into the corn mixture. Cover with a lid and let it be on flame for 1-2 minutes. Garnish with chopped coriander leaves and serve with any raita of your choice.

TIP:
This recipe can be eaten as a low calorie diet, omit cashew nuts.

Ingredients:
1 1/2 cup spinach paste,
1 cup wheat flour,
1 besan or gram flour,
1-2 green chillies; finely chopped,
1/2 tsp dhania-jeera powder,
1 tbsp ginger-garlic paste,
2 tbsp chopped coriander leaves,
1-2 tbsp white til (sesame seeds),
Salt to taste,
Oil for frying.

Other-
Thin muslin cloth or a plate greased with oil,
Steamer.

Method:
Heat oil in a pan, add ginger-garlic paste, green chilli and coriander leaves, dhania powder, jeera powder, amchur powder, wheat flour, mix well. Add gram flour. Roast all these ingredients properly till it is fragrant. Remove from flame and transfer into a mixing bowl. Add spinach paste and salt to the flour mixture and knead it into the dough. Spread some sesame seeds in a plate and roll the dough to form a cylinder shape of the dough. Place this roll in a thin muslin cloth and steam this roll for 10 minutes in a steamer. Then let it cool for some time and then cut small wadis or tikkis out os it. Now either deep fry or shallow fry them in a pan with less oil till they turn golden-brown.

Serving suggestion:
This recipe could be eaten as a snack, used in a burger, sandwich and eaten as breakfast.

NOTE:
This recipe is very healthy.

Ingredients:
4 eggs,
2 tbsp oil
1 small onion; chopped.
6 cloves garlic; crushed,
1 small tomato; chopped,
2 tbsp dark soy sauce,
1/2 cup ham; chopped,
1/2 cup tofu; chopped,
2 tbsp spring onions; chopped,
A dash of chilli,
Little water,
Olive oil.

Method:
Beat the eggs in a bowl. To them add ham, tofu, spring onions, chilli, salt and pepper to them, mix well.
Heat a pan, add oil and onion and garlic and saute for few minutes, add tomatoes, soy sauce and water and cook. Put a tbsp of olive oil on a pan, grease well, drop a spoonful of egg mixture and spread well, let it cook from one side, flip
over and cook from the other side. Serve with the sauce.