Green Onion Bhurji 

Ingredients 

• 4 small bunches of green onions with leaves
• 3 eggs
• 1 teaspoon chilli powder
• 1/2 teaspoon Turmeric powder
• Salt
• Oil

Method 

• Clean the green onions and cut the onion bulbs from the green leaves.
• Chop the bulbs finely and Chop the leaves finely. Keep aside 
• Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. 
• Add the chopped leaves and mix well. 
• Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft. 
• After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well. 
• Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry. 
• Add salt

Navratana Spinach 

Ingredients 

• Spinach 1 lb. fresh
• Mixed Vegetables 16 ounce (carrot, pea, bean, and corn)
• Two medium size onions (chopped)
• Garlic
• Tomato 1 lb.
• Ricotta cheese 16 ounces
• Vegetables oil 2 tsp.
• Ginger (chopped)
• Green pepper (chopped)
• Raisins and Cashew nuts

Method 

• Chop the spinach and put in the pressure cooker for one whistle.
• Take a saucepan, warm the oil and add Raisins, cashew nuts, garlic, pepper, ginger, onions into the pan. Cook the mixture until onions become brown. 
• Now add Ricotta cheese, spinach, mixed vegetables and salt into the pan and cover it. Let it cook until mixture tries. 
• Now add spices (coriander powder, turmeric powder, and chili powder, Garam Masala) and mix it well. 
• Add tomato sauce and cook until mixture becomes dry again. 

Serve it with nan,chapati or paratha

Methi Dosa

Ingredients 

• 1 cup wheat flour. 
• Small bunch of fenugreek leaves. 
• 1 cup gram flour or besan. 
• 1 tablespoon curd. 
• 3 flakes of crushed garlic. 
• 4-5 minced green chillies. 
• Small piece of ginger. 
• Pinch of asafoetida. 
• Pinch of turmeric powder.
• Salt to taste. 

Method 

• Mix all the above ingredients along with enough water to form a thick batter. 
• Heat a girdle. 
• On low heat grease nicely with oil and pour one spoon of batter and spread to a round thin shape.
• Pour little oil around its edges and when the underside turns golden turnover the puda. 
• Remove from the girdle when both the sides turn golden. 

Serve with Chutney, Ketchup or Onion Chutney.

Spinach-n-Yoghurt Dal 

Ingredients 

• Spinach 1 bunch 
• Yoghurt 3 tblsps
• Yellow gram  flour  3 tsps
• Yellow gram dal  1 tsps 
• Peanuts  2 tsps 
• Salt, sugar

For seasoning 

• Oil  1 tbsp
• Asafoetida  a pinch
• Mustard  tsps
• Cumin Seeds  tsps
• Turmeric  tsps
• Dried red pepper  
• Curry leaves 

Method  

• Soak the chana daal and peanuts in water (preferrable hot) for 30 mins. 
• Pressure cook the spinach with enough water for 6-7 mins (1 whistle). 
• Meanwhile mix the besan flour in yoghurt to make a smooth paste. 
• Mash the cooked spinach  to form a pulpy mixture. Add the besan-yoghurt paste to this spinach. 
• Prepare the seasoning with the mentioned ingredients and pour over the spinach. Add salt, sugar and bring the spinach mixture to vigourous 2-3 boils 

·          4   teacups chopped spinach

·   1   tablespoons gram (chana) dal 100 grams chopped mixed boiled vegetables (french beans, carrots, cauliflower, green peas)

·                      1   chopped tomato

·                      1   chopped onion

·                      25 mm. Piece ginger, minced

·                      ½ teaspoon turmeric powder

·                      1   teaspoon coriander powder

·                      1   teaspoon chilli powder

·                      2   teaspoon oil

·                      Salt to taste

•             Soak the dal in water for 3 hours,
   Drain.
• Heat the oil and fry the onion for 3 minutes.
•  Add the vegetables and tomato and fry again for 3 minutes.
• Add the ginger, turmeric, coriander and chili powders and salt and mix well.
• Add the soaked dal and cook for 2 minutes
•  Add the spinach and cook for 2 minutes while stirring continually.
• Cook the mixture in a pressure cooker until 2 whistles.
• Beat the mixture withy an egg-beater.

• 1 lb of lamb cut into 1-inch cubes
• 1 large onion, finely chopped
• 4 tsp ground coriander
• 1 Tbsp mustard seeds
• 2 tsp ground cumin
• 1 tsp chili powder (or less if you want)
• 1 tsp turmeric
• 1/4 cup plain yogurt
• 1-inch finely chopped fresh ginger
• 3 garlic cloves, crushed
• 2 lb of fresh spinach, trimmed, washed and torn in small pieces
• 1/4 tp salt
• 1/2 Tbsp vegetable oil

Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft. Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well. Add 1 Tbsp of yogurt and cook over high heat, stirring the meat until all the yogurt is absorbed - 3 to 5 minutes. Repeat with a second Tbsp of yogurt, third, etc...

When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.

When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.

All Greens Salad 

Dressing Ingredients:

1/4 cup vegetable oil
2 tablespoons raspberry vinegar
1 tablespoon honey

Salad Ingredients:

1 tablespoon LAND O LAKES® Butter
1/3 cup coarsely chopped pecans
1 (10-ounce) package (6 cups) fancy mixed salad greens
1 large (1 1/2 cups) mango, peeled, cut into 3/4-inch chunks
1 medium (1 cup) red bell pepper, cut into 1/8-inch strips
2 ribs (3/4 cup) celery, sliced 1/4-inch

1.      Combine all dressing ingredients in small bowl; mix well. Set aside.

2.      Melt butter in 10-inch skillet until sizzling; add pecans. Cook over medium heat, stirring constantly, until pecans are golden brown (3 to 4 minutes). Remove from heat.

3.      Place pecans and all remaining salad ingredients in large bowl. Add dressing; toss to coat well.

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