Pomegranate Lassi / Yogurt Drink

Ingredients:
Plain Yogurt - 1 cup
Pomegranate - 1/2 cup
Water - 1/4 cup
Sugar or Honey - to taste

Method:
Blend pomegranate seeds with water and strain the seeds.
Blend yogurt, pomegranate juice and sugar or honey until frothy.

Panner Makhani

Ingredients:

Cubed Panner - 2 cups
Tomato Puree - 3/4 cup
Onion - 1 medium (chopped)

Ginger -  1 small piece
Garlic - 2 cloves
Red chili Powder - 2 tsp to taste
Coriander Powder - 1 tsp
Paprika - 1 tsp
Garam Masala Powder - 1 tsp
Kasoori Methi - 1 TBSP
Sugar - 1 tsp
Butter - 1/2 stick (4oz)
Heavy Cream - 3 TBSP
Milk - 3 TBSP
Oil - 1tsp
Salt - to taste
Fresh Coriander Leaves - to garnish

Method:

1. Heat oil in a pan and saute onion, ginger and garlic till translucent. Let it cool and grind it to a fine paste.
2. In the same pan melt the butter and add the ground paste and fry until the butter separates.
3. Add all the spices and salt and fry for a minute.  Now add the tomato puree and cook for 5-7 minutes.
4. Add the sugar and crushed kasuri methi and mix well.  Drop the panner cubes and mix gently to coat. Cook the panner for 2 minutes.  Add the heavy cream and milk.  Mix well and cook on a low flame for another 4-5 minutes.  Add 1/2 cup of water if needed.
5. Remove from heat and garnish with fresh coriander leaves.

Vazhaikai / Plantain Eriseri

Ingredients:
Vazhaikai / Plantain - 3 small (peeled and cut into thick strips)
Black Eyed Peas - 1/2 cup (soaked for 1 hour and cooked till tender or 1 15oz canned)
Salt - to taste
Mustard seeds - 1/2 tsp
Urad dal - 1tsp
Oil - 1 tsp
Curry Leaves

To grind:
Fresh grated coconut - 1/2 cup
Whole Black Pepper - 2 tsp
Cumin seeds - 1 tsp
Red chillies - 2 or to taste
Grind all the above ingredients with little water and keep it aside.

Method:

Cook the plantains in 1 cup of water till tender.  Do not over cook.

Add the cooked or canned black eyed peas and salt.

Add the ground paste and bring it to a boil.

Temper mustard seeds, urad dal and curry leaves in oil and add it to the mixture.

Optional:  Drizzle some coconut oil for extra flavor.

Serve hot with rice

Ragda Patties

Ingredients:
For Ragda:
Green or White Peas - 2 cups (soaked in water overnight and pressure cooked till soft)
Onion - 1 large
Tomato - 1 large (finely chopped)
Cumin Seeds - 1 tsp
Green Chilies - 4 (finely chopped)
Ginger - 1 TBSP (finely chopped)
Turmeric Powder - 1/2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala or Channa Masala Powder - 2 tsp
Salt - to taste
Oil - 2 tsp
For the Patties:
Potato - 3 or 4 (Boiled, peeled and mashed)
Corn Starch - 2 TBSP
Green chilies - to taste
Salt - to taste
Fresh coriander Leaves
Lemon Juice - 2 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste

Method:
Heat oil in pan and add the cumin seeds.  Add green chilies and ginger and fry for 10 seconds.  add the onion and cook till soft.
Add cumin, coriander and turmeric powders and mix well.  add the tomatoes and cook until soft.
Add the boiled peas and salt and bring it to a boil.  Add enough water to get desired consistency.
To make Patties:
Combine all the ingredients for the patties list and make small cutlets and shallow fry in little oil till golden brown on both sides.

To serve:
Take a bowl and place 1 or 2 patties and pour some ragda on top.
Garnish with coriander and tamarind chutney, onion, tomato, fresh coriander and sev.
Serve immediately.

Sooji / Rava / Cream of wheat Dhokla

Ingredients:
Sooji / Rava / Cream of Wheat - 1 cup
Ajwain / Carom Seeds - 1/8 tsp
Oil - 1TBSP
Green Chili - 2 finely chopped
Ginger - 1 tsp grated
Water - 1/2 cup
Yogurt - 1/2 cup
Turmeric Powder - 1/4 tsp
ENO Fruit Salt - 1 tsp
Salt - to taste
Spray cooking oil
For the Seasoning:
Mustard Seeds - 1 tsp
Sesame Seeds - 2 tsp
Green chilies - 3 slit or to taste
Fresh Coriander / Cilantro - chopped
Oil - 2 tsp

Method:

1.  In a medium bowl, add Sooji,  ajwain Seeds and Oil. Mix well with out any lumps.
2.  Add Salt, Green Chilies, Turmeric Powder and Ginger to the yogurt.  Mix well.
3.  Add Yogurt mixture and water to Sooji and mix.
4.  Let the batter  rest for 15-20 minutes.
5.  Slightly grease the idli mold or any deep plate. (I used mini idli mould)
6.  Bring enough water to a boil in a stock pot or pressure cooker. 
7.  Add ENO fruit salt to the batter and mix well. 
8.  Pour batter immediately into the greased plates filling only half way up and place it into the  stock pot. 
9. Cover the stock pot and steam cook the Dhokla on medium heat for 15 minutes.
10. Switch off stove and remove the Dhokla  from the stock pot. Let is cool for a few minutes.
11. For the seasoning, heat Oil in a small skillet and add mustard and sesame seeds and allow them to pop.
12. Add slit Green Chilies and let them cook for 30 – 40 seconds.
13. Sprinkle chopped Cilantro Leaves on the Dhokla and pour the seasoned oil over the top.
14. Cut Dhokla into desired shapes and serve with mint/coriander chutney.