Vegetable Momos

Ingredients:
Spinach-1 cup(chopped)
Carrot-1  cup(grated)
Cabbage-1 cup(chopped)
Mushroom-1 cup(chopped)
Spring onions-1 cup(chopped)
Oil-4 tsp
Ginger Garlic-2 tsp
Maida-1 1/2 cup
Water
Salt and pepper for seasoning
Soya sauce-2 tsp

Procedure:
Filling
Heat 2 tsp of oil.Add ginger garlic paste and saute.
Add all the chopped vegetables and saute for 10 minutes.Do not add water.
Add salt,pepper and soya sauce and mix.
Dough
Add 2 tsp of oil into maida n knead a soft dough with water.
Make small puris,place the filling at the centre,seal and twist it(image).
Steam it in the cooker for 10 minutes.
Serve with chilli sauce.

Mysore Pak

Ingredients:
Gram Flour-1 cup
Sugar-2 cups

Ghee-3 cups
Water-1 cup
Procedure

1. To make the sugar syrup-Heat sugar with water,stir it and bring it to string consistency.
2. Sieve the gram flour.Roast the gram flour for around 3 mins.Keep stirring.Make sure it doesn't get brown.
3. Melt the ghee and then add  into the gramflour,keep stirring the mixture while adding the ghee to prevent formation of lumps
4. Now mix the sugar syrup with gram flour mixture and heat it over low flame until the it start leaving the sides of the pan and gets frothy.Keep stirring throughout the process.It will take around 20-30mins to get a frothy mixture.
5. Transfer onto a greased tray and cut into pieces when hot.

Stuffed Aloo Curry

Ingredients:
Potatoes-5(medium sized,peeled and cut into halves)
Peas-1 cup(half boiled)
Fresh Cream-200ml

Ginger-garlic paste-2 tsp(optional)
Tomato Puree-11/2 cup
Milk-1 cup
Kitchen King Masala-3 tbsp
Cumin Powder-1 tbsp
Coriander Powder-1 tbsp
Green chillies-2
Salt and red chilly powder to taste
Oil for frying
Cloves-3
Elachi-5
Cinnamon stick-2
Bay Leaves-3
Cumin-2 tsp
Almonds-5(blanched and finely chopped)
Raisins-10(finely chopped)
Procedure

1. Parboil the potatoes.Scoop out the pulp  leaving thick shells
2. Boil the pulp and the shells again separately.
3. Drain the water completely and deep fry them separately.
4. Mash the pulp completely,add the almonds,chillies and the dry powders and make a mixture.
5. Fill the potatoes cups with this mixture.
6. Heat 1 tbsp of oil in a pan.
7. Roast cumin,cloves,elaichi,bay leaves and cinnamon sticks.
8. Add ginger-garlic paste and turmeric powder in a medium flame for 2 mins.
9. Add the tomato puree and peas.Allow it to cook for about 10 mins until the oil separates from the gravy.
10. Now add the cream and milk.
11. Add all the dry powders and the stuffed potatoes.
12. Garnish with finely chopped coriander.

Palak Pattha Chat

Ingredients:
Spinach-10(leaves only)
Yogurt-2 cups
Pudina Chutney-1 cup
Tamarind Chutney-1 cup
Onion-1(finely chopped)
Sweet corn-1 cup
Carrot-1(shredded)
Potato-1 medium sized(boiled and mashed)
Gram Flour-1 1/2 cup
Rice Flour-2 tsp
Sev-1 cup
Oil for frying
Water
Spices Required:
Chat masala
Coriander powder
Cumin powder
Red Chilli Powder
Salt
Procedure:

1. Pudina Chutney-grind 1/2 cup of pudina leaves,1 cup of coriander leaves,salt,a pinch of sugar,green chillies into a fine paste.Add 1 teaspoon of lemon juice.
2. Tamarind Chutney-add 1/4 cup of jaggery into 1/4 of thick tamarind pulp and dilute the mixture with 1 cup of water .Heat on medium flame until the jaggery dissolves and mixture turns into semi liquid paste.
3. Make a batter of gram flour,rice flour,salt,chilli powder, water.Add 2-3 tsp of hot oil to get crispy fritters.
4. Dip the palak leaves into the batter and deep fry.
5. Make a mixture of potato,chilli powder,coriander powder,cumin powder and salt.A pinch of garam masala can also be added
6. Add salt and chat masala to the yogurt.
7. On a plate,first place the fried palak leaves,add the aloo mixture on these leaves,yogurt,tamarind chutney and pudina chutney,onions,shredded carrots,sweet corns.Finally garnish with sev.