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Ingredients:
250 gms red chana (red gram or chickpeas); soaked overnight.
3 large potatoes; boiled and diced,
1 tsp rai (mustard seeds),
1/4 tsp heeng (asafoetida),
2 tbsp red chilli powder,
1 1/2 tsp dhania-jeera (coriander-cumin) powder,
Salt to taste,
1/2 tsp chaat masala,
2 tbsp tamarind paste,
1 small tomato chopped,
1 small onion chopped,
Coriander leaves to garnish,
Oil for frying.

Method:
Boil the chana with little salt till it is soft.
Mix 1 tbsp red chilli powder, asafoetida and salt with water to form a thin paste. Heat oil in a pan, add this red chilli paste and then add boiled potatoes, mix well, cover and cook for 2-3 minutes, stirring occasionally.
Heat 2-3 tbsp oil in a pan, add mustard seeds and let them splutter. Then add heeng, 1 tbsp red chilli powder, dhania-jeera powder, mix and add onion, tomato, chana. Then add salt, stir well, cover and cook for 3-4 minutes. Then remove from flame. Mix together chana and potatoes, sprinkle chaat masala, tamarind paste and coriander leaves. Mix and serve.

Ingredients:
4 bittergourds or karela; peeled and edges cut,
2 large potatoes; boiled, peeled and coarsly diced,
1 large onion; finely chopped,
2 red chillies; finely sliced,
1 tsp mustard seeds,
15-20 curry leaves,
2 tbsp finely chopped ginger,
1 tbsp finely chopped garlic,
1/4 tsp turmeric powder,
Salt to taste,
Water.

For coating-
2 tbsp maida (all-purpose flour),
2 tbsp cornflour,
Bread crumbs,
Salt to taste,
Water.

Other-
Oil for frying.

Method:
Boil water with salt. Roughly peel bittergourd and cut its edges. Make a vertical slit in each bittergourd. Boil in water for 5-7 minutes. When done, drain and rinse with cold water. Then deseed them and apply some salt to them. Keep them aside till you prepare the stuffing.
Heat 2-3 tbsp oil in a skillet (pan) and add mustard seeds and let them splutter. Then add curry leaves, sliced red chillies, garlic, ginger and onion. Saute onion on low-medium flame till it turns pink. Then add diced potatoes and mix well. Cover and cook for 2 minutes, then add salt and mix well. Now let this cook till it turns light brown in color. Then remove from flame and let it cool.
Mix together maida, cornflour, salt and little water to form a batter of dipping consistency. Spread bread crumbs in a plate.
Pour oil for deep frying in a kadhai (wok) and let it heat. Meanwhile stuff the karelas with the prepared stuffing, then dip into the flour batter, then roll into the bread crumbs and coat them properly. Stuff all the karelas similarly. When oil is hot, reduce the flame to medium and then drop all the karelas into the hot oil. Cook them till they turn crisp and golden brown in color. Drain and transfer to serving dish.

Serving suggestion-
Serve these potato stuffed karelas with parathas and dal tadka.

Ingredients:
1 cup American corn kernels,
1/4 cup cheddar cheese; grated,
1/2 cup paneer; grated,
1/2 tsp garlic paste,
1 tsp roasted cumin (jeera) powder,
1 long green chilli; finely chopped,
2 tbsp chopped coriander leaves,
Cornflour as required for binding,
Salt to taste,
Oil for shallow frying.

Method:
Boil the corn kernels along with little salt in water for around 10 minutes. Drain and let them dry. Then coarsely grind them. Combine all the ingredients except oil to form a dough. Make small nuggets of your favorite shape. Heat oil for shallow frying in a pan. Place these nuggets on it and fry from both sides on medium flame till they turn golden. Serve with mint chutney.

Ingredients:
2 9″ pie crusts,
1 cup sliced sweet onions,
1 cup sliced mushrooms; blanched,
4-6 slices of bacon,
Shredded cheese as per taste,
Salt and pepper to taste,
Butter.

Method:
Preheat the oven to 200 degrees C or 400 degrees F for few minutes.
Melt butter in a skillet and fry bacon till it is cooked and crisp. Season with some salt and pepper. Drain and keep aside. In the same skillet saute the onions and mushrooms for some time. Season with salt and pepper, remove and set aside.
Now place one pie crust into a deep pie dish. Then place a layer of the onions, mushrooms and bacon. Top with cheese, season with salt and pepper and then place another crust over it and seal properly. Prick the upper crust with a fork to let the steam escape. Now place it in the oven and bake for around 40 minutes or till you see the crust has become brown. Remove and let it cool. Serve.

Ingredients: (Serves 2)
5 ounce frozen spinach (drained and thawed) or 2 cups fresh spinach leaves,
Mushroom slices as per taste,
1/2 cup chopped scallions (only white) or red onions,
3 eggs,
150gms shredded cheese (ricotta, mozarella, parmesan, cheddar or other),
2 tsp butter,
Salt and pepper to taste,
9″ pie pan or a baking dish.

Method:
Preheat the oven to 175 degrees C (350 degrees F).
Melt the butter in a pan/skillet and saute the onions, mushrooms and spinach until they are soft and cooked. In a bowl, beat the eggs, add salt and pepper. Then fold in the vegetables and cheese and whisk well. Grease the pie pan or baking dish. Then pour this mixture into the dish and spread properly. Then bake the quiche at the same temperature for around 25 minutes or till you see the crust has turned brown and the egg does not bubble any more. When done let it cool and then cut into pieces and serve in breakfast alongwith fruits or juice.

TIPS:
1. For calories watchers - Reduce the quantity of cheese and replace with low fat cheese.
2. You can add or replace with any vegetables and meat of your choice.