aaloo palak

Ingredients:
3 cups - chopped spinach
2 - large onoins chopped fine
2 - large potatoes, boiled and peeled
1 - tomato grated
2 - green chillies
1" - ginger
1 tsp. - lemon juice
1/2 tsp. - wheat or other flour
1 tsp - red chilli powder
1 tsp - cinnamon-clove powder
1/4 tsp - turmeric powder
1/2 tsp - cumin seeds
2 pinches - asafoetida
1/2 tsp - garam masala
1/2 tbsp - butter
4 tbsp - ghee
salt to taste

Method

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well.
Boil for 2-3 minutes.Add lemon juice.
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Butter scotch ice-cream

Ingredients:
1 - basic ice-cream
1/½ cup - cream
1/½ tbsp - butterscotch essence
1/½ tsp - lemon yellow colour
1/½ cup - walnuts (broken)
4 tbsp - sugar
1 tsp - ghee

Method

Lightly heat ghee in a non-stick pan.
Roast the walnuts on a medium flame.
Melt the sugar in a pan.
Add the roasted nuts and mix well.
Remove on a chopping board and cool.
With help of a rolling pin break into small pieces.
Cut the basic ice-cream into small pieces.
Add cream, essence and colour.
Churn it gently with the help of a hand blender till soft and fluffy.
Add the walnuts and mix well.
Keep to set in the freezer.

Missi Roti

Ingredients:
2 cups - besan (chickpea flour)
1 cup - maida (apl - all purpose flour)
1 cup - wheat flour
1 tsp -cumin seeds
1 tsp - fennel seeds
1/2 tsp - ajwain (carom seeds)
2 to 3 - sping onions, chopped thinly along with leaves
few springs - cilantro, chopped well
a pinch - asafoetida
3 to 4 - tbsp ghee
salt to taste

Method

Add all the ingredients together.
Mix them well with your hand and knead till it becomes a soft dough.
Add little water to help it to bind.
Cover and set aside for 30min.
Take the dough and divide them into small equal sized balls and using a rolling pin in a floured surface , flatten it into a round shape. ( Triangle is common too ).
Not very thin nor very thick.
Heat a non stick pan and grease it lightly with oil /ghee.
Place the rolled out bread ( Roti ) in the pan and cook in medium heat.
After 1 to 2 min turn it over.
Serve hot and it goes well with any spicy dish - be it a curry or Kadhi.