Zucchini Chutney

(From Banu's Cookbook)

Ingredients:
4 Tsp of Urad Daal
2 Tsp of Coriander Seeds
1/4 Tsp of Methi Seeds
1 Medium Onion chopped
2 Green Chillies (Or more as per taste)
3-4 Garlic Cloves
2 Small or 1 Large Zucchini Chopped
1 Tsp of Tamarind Paste
Salt to Taste
Oil for Sauteing
Mustard seeds and Curry Leaves for Seasoning.

Method:
1. Heat oil in a pan, add the Urad Daal and saute well until they turn light brown.
2. At this point, add the coriander and methi seeds and saute a bit more.
3. Add the chopped onion, green chilies and garlic and saute well until onion turns translucent.
4. Now add the chopped zucchini and cook until the zucchini becomes tender - maybe 5-7 mins.
5. Let this mixture cool well. Then blend it into a smooth paste with salt and tamarind paste.
6. Heat the oil, add the mustard seeds and once they splutter, add curry leaves and add the seasoning to the blended chutney.
7. Enjoy the chutney with chapathi, rice, dosa or even with bread.

Garlic Tindora (Ivy Gourd) Curry

(From Banu's Cookbook)

Ingredients:
1 Medium Onion Chopped Lengthwise
2-3 cups of Tindora (Ivy Gourd) chopped Length wise
4-5 Cloves of Garlic chopped fine
2-3 Tsp of Multi Purpose Curry Powder
Salt to Taste
Oil for Sauteeing
1 Tsp of Cumin Seeds
1 Tsp of Mustard Seeds
1 Tsp of Turmeric Powder
1 Tsp of Jaggery or brown sugar
A few curry leaves

Method:
1. Heat the oil in a pan. Add mustard seeds. Once the mustard seeds splutter, add the cumin seeds, curry leaves and chopped garlic.
2. Saute for a few seconds and then add the chopped onion. Saute for a few minutes until the onion starts turning translucent. Add turmeric and the chopped Tindora and mix well. Saute until the Tindora is almost done.
3. At the point, add the curry powder, salt and Jaggery. Mix well and cook until Tindora is fully cooked and the curry is ready to be served hot with rice or chapathi.

Notes:
1. I like Tindora chopped lengthwise in 4 pieces, but if you would rather have it chopped or cut in rounds, you can do that as well. Taste does not change.
2. If your are not cutting your Tindora lengthwise, then you can even chop the onion to keep the uniform look.
3. If you are a garlic lover, you can add more cloves of garlic. It gives a good kick to the curry.
4. You can use MTR Sambhar powder or regular chilli powder also in lieu of Multi Purpose Curry Powder. Also you can add extra chilli powder along with Multi Purpose Curry Powder.

Red Cabbage Salad with Maggie Noodles

(From Banu's Cookbook)

Just a small healthy twist to the Regular Maggie Noodles. Maggie noodles is the Indian version of Ramen Noodles (Instant Noodles). I love Maggie Noodles, but avoid it as it is high in carbs, so decided to add some vegetables and make it as a salad.

Ingredients:
2 cups of Thinly Shredded Red cabbage
1 cup of Chopped Sweet Mini Peppers
1 Packet of Maggie Noodles
2 Tbsp of Chopped Mint Leaves
Lemon Juice
Salt to Taste
1 tsp of Sugar
Crushed Black pepper to taste
2 Tbsp of dry roasted Cashew Nuts
water for cooking Maggie Noodles
1/2 Tsp of Olive Oil

Method:
1. Toss the Red cabbage, Mini Pepper and mint with Lemon juice and salt. Let it sit for a few mins for the cabbage to absorb the lemon juice.
2. Meanwhile heat the water and cook Maggie noodles. Make sure that you do not overcook the noodles. It tastes better if it is slightly under cooked. Do not add the masala packet that comes with the noodle packet.
3. Drain the noodles and toss it with olive oil and let it cool down a bit.
4. In a big salad bowl, add the marinated Cabbage and peppers mixture, the cooked Maggie Noodles, sugar, black pepper and also the cashew nuts. Toss it well and then serve immediately. If you are not serving it right away, it can be refrigerated for a few hours, but it is better served at room temperature rather than cold.

Enjoy and please let me know if you make and if you have any suggestions.

Notes:
1. Cashew nuts is optional. You can even substitute almonds or walnuts.
2. You can even add broccoli and other vegetables to this salad.
3. You can use any kind of noodles for this salad, like the instant Ramen Noodles, Hakka Noodles etc.
4. I have also added a dash of White Vinegar and it tastes pretty good.

Garlic Roasted Radish

(From Banu's Cookbook)

I love Radishes especially these French Mini Radishes (I got them from Market Street which ahem is newly opened near my home). So, I thought why not make it into a side dish and here the result of that experimentation.

Ingredients:
2 Bunches of Radish - I used French Mini, but you can use the regular red bunch radishes
6-8 Cloves of Garlic - you can add more if you just love garlic
2 Tsp of Olive Oil
1/2 tsp of Cumin Seeds

Seasoning:
1/4 tsp of Lemon Pepper
1/2 tsp of Dried Basil Leaves
1/2 tsp of Red Chilli Powder
Sea Salt to Taste

Method:
1. Heat a pan, add the oil. Once the oil is hot, add the cumin seeds. After a few seconds, add the garlic cloves (I just added whole cloves) and saute them for a 20 - 30 seconds until they are brown.
2. Add the washed and chopped radishes and saute on medium high flame. Once the radishes are half done, add the seasoning powders and saute for few more minutes until the radishes are fully cooked.
3. If you like them crispy, roast them for some more time. Serve it hot with sandwich or any other entree.

Notes:
1. You can add any seasoning - not just what I listed. I happen to use that combination and like it.
2. If you do not like getting garlic cloves in your mouth, you can chop them finely and then add it.

Green Chutney without Coconut

(From Banu's Cookbook)

I am always on the hunt for a Green Chutney without Coconut that I can use for Sandwiches, so here is something that I came up with that I like and stays good for a week to 10 days.

Ingredients:
2 Cups of  Fresh Corriander Leaves
10-12 Whole Almonds
1/4 Cup of Roasted Bengal Gram Daal (Dalia or Putani)
1/2 Tsp of Jeera or Cumin Seeds
1-2 Green Chillies (Or more if you like the chutney to be spicy)
2 Tsp of Lemon Juice
Salt to Taste

Method:
1. Put all the ingredients except the Lemon Juice in a blender and add very little water and grind it to a smooth paste. You can add more water - in teaspoon measures if needed. It is easy to make it very water and we would not want it as it does not taste the same.
2. Remove from Blender and stir in the lemon juice and then this can be stored in a glass container in fridge for about a week to 10 days. After a few days it does turn a darker green, but neither the taste nor the quality is compromised.
3. I use the regular whole almonds, but you can use the almond slivers as well.

Sprouted Moong Chilli

(From Banu's Cookbook)

Ingredients:
2 Cups of Sprouted Green Moong Daal
1/2 Cup of Chopped Red Onion
1 Cup of Chopped Yellow Squash
2 Cups of Chopped Spinach
1 Tsp of Ginger Garlic Paste
1/2 Tsp of Turmeric
1 Tsp of Cumin Powder
1 Tsp of Corriander Powder
1 Tsp of Red Chilli Powder
1/2 Tsp of Chaat Powder or Amchur Powder
Mustard Seeds for Tempering
Salt to Taste
Onion for Sauteing

Garnishing:
Chopped Red Onion
Sour Cream (Optional)

Method:
1. Cook the Sprouted Moon Daal in pressure cooker for 3-4 whistles or on stove top until it is fully cooked.
2. In a pan, heat the oil, add Mustard seeds and once it splutters, add the chopped onion and saute until it is translucent
3. Add the chopped squash and spinach and saute for a few more minutes. Add few table spoons of water and cook it until the squash is cooked.
4. Add turmeric and then add the cooked sprouted moong daal.
5. Mix it all well, add the rest of the masala powders including salt and cook on slow fire until everything is blended well.
6. Serve it hot with garnishing of chopped red onion and sour cream.

Roasted Vegetable Pocket Sandwich

(From Banu's Cookbook)

Ingredients:
For the Filling:
1/2 of a Big Red Onion - Chopped Finely
1 Green Zucchini Squash - Chopped Finely
1 Yellow Squash - Chopped Finely
1 Orange Bell Pepper - Chopped Finely
1/4 Cup of Chopped Red Cabbage
Cilantro for Garnishing
Oil for Sauteing
Mustard seeds for seasoning
1/4 Tsp of Turmeric Powder
1-2 Tsp of Multi Purpose Curry Powder
A pinch of Garam Masala

For the Sandwich:
4 Slices of Wheat Bread
Green Chutney
Butter or butter Spread (I used I cannot believe it's Not butter)

Method:
1. Heat oil in pan. Once it is hot, add mustard seeds. As soon as the mustard seeds start spluttering, add the chopped onion and saute for a few minutes until it turns pink.
2. Now add the rest of the chopped vegetables except the red cabbage and saute them well until they are done.
3. Now add the red cabbage, turmeric, Curry Powder and Garam Masala. Mix Well and saute for a few more minutes. Switch off fire.
4. Pre heat the sandwich maker. Apply the butter or butter replacement on one side of the bread. Place it on the sandwich maker. Add some green chutney on top, place some of the filling.
5. Add another greased bread on top. Make the rest of the bread same way.
6. Cook for about 3 mins or how much ever time the sandwich maker recommends.
7. Serve it some Ketchup and or more Green Chutney.

Notes:
1. You can add some Jalapenos/green chillies/red chilly powder to the filling if you want it more spicy.
2., You can use white or even sour dough bread instead of wheat bread.
3. You can sprinkle some shredded cheese on top of the vegetables as well.
4. You can add more vegetables to the filling as well.

Cabbage and Black Eyed Pea Curry

(From Banu's Cookbook)

Ingredients:
1 Cup of Dry Black Eyed Pea
1/2 or 3/4 head of Cabbage
1 Small Onion
4 Cloves of Garlic
1 inch of Ginger
3-4 Green Chillies
1/4 Cup of Finely Chopped Cilantro For Garnishing
1/4 tsp of Turmeric Powder
Salt to Taste
1 Tsp of Lemon Juice

For Seasoning:
Oil for Cooking
Mustard Seeds
Cumin Seeds
Urad Daal
Curry Leaves

Method:
1. Wash and clean the black eyed pea and then you can either cook it in pressure cooker for 3 whistles or you can cook it on stove top until it is cooked.
2. Chop the onion finely along with Garlic, Ginger and Green Chilies.
3. In a separate pan, heat the oil, add all the seasoning ingredients. Once the mustard seeds splutter, add the Finely Chopped Onion Mix. Saute this well until the onion is cooked and turns brownish.
4. Now add the chopped Cabbage and turmeric powder and let it cook well. Do not add any water, you can reduce the heat and let it cook with a lid on. If you want crunchier Cabbage, do not cover the pan.
5. Once the Cabbage is almost done, add the cooked black eyed pea and salt. Mix it well and cook for 5 more minutes on low flame.
6. You can then turn off the flame and garnish the curry with chopped coriander leaves and lemon juice.
7. Serve it hot with either Chapathi or Rice.

Notes:
1. You can use Canned or Frozen Black eyed pea as well, but they need to be cooked a bit as well. The cook time might be less than dry.
2. You can increase or decrease the garlic and green chilies per your taste.
3. You can put the onion, garlic, ginger and green chilies in a food processor and chop the very fine as well.

Flax Seed and Garlic Chutney Powder

(From Banu's Cookbook)

Ingredients:
1/2 cup of Flax Seed
1/4 cup of White Sesame Seeds
1/4 cup Dry or dessicated coconut powder
4-6 Red Chillies
10 Garlic Pods
1/2 inch of dry tamarind
1 tbsp of Jaggery powder (Optional)

Method:
1. Dry Roast the Flax seed. It is done once you see the color change and aroma starts coming. Roast it on low flame so that you do not burn it. Takes about 10 mins or so for half a cup.

2. Then Dry roast the sesame seeds until they change color. Do not burn it.

3. Dry roast the desiccated coconut as well.

4. Now add a bit of oil in the pan and roast red chilies and Garlic. You can see red chillies almost turning black and also garlic getting nicely browned.

5. Let everything cool down to room temperature.

6. Grind the flax seed, sesame seeds and copra into a coarse powder ( or fine if you prefer it that way). Then add to the gm grinder/blender jar - red chillies, garlic, tamarind, jaggery and salt to taste and grind it again till everything mixes well.

7. Flax seed and sesame seeds both will release oils so the mixture will become a lump and might not grind well. You will need to stir it often. 

8. This chutney powder goes well with bread and chapathi and also with Hot Rice and Ghee.

9. Stored in an air tight container in the fridge, this will last upto a month.

Notes:

1. You can also add roasted groundnuts to this mixture.

2. I have done this without desiccated coconut and it does not compromise the taste.

Adai with Avocado and Cheese Filling

(From Banu's Cookbook)

Adai is a pancake made with Lentils and Brown Rice. I put my own version of Avocado Chutney filling inside the pancake along with some shredded low fat pepper jack cheese for a yummy meal option.

ADAI

Ingredients:
1 cup of Urad daal
1 cup of Channa daal
1 cup of Toor Daal
1 cup of Yellow Split Moong Daal
3 Cups of Brown Rice
6-7 Red Chillies (Optional - instead you can use fresh green chillies)
Salt to Taste
Mustard Seeds for Seasoning
Oil for Seasoning and cooking

Optional:
1 Medium Red Onion - Finely Chopped
1./2 Cup of Cilantro - Finely Chopped


Method:
1. Soak all the ingredients overnight or at least 4-6 hours and then grind them to a smooth paste.
2. Heat the Oil, add mustard seeds and once they splutter, add it to the batter. Add salt to taste.
3. At this point you can add the optional chopped onion and cilantro.
4. Heat a flat pan and pour in few spoonfuls of the batter and spread it out to the thickness you like and then cook both sides with some oil and the Adai is ready to eat.

AVOCADO CHUTNEY

 Ingredients:
2-3 Ripe Avocado's
1 Green Chilly (or more if you want it spicy)
1 Lemon - Juiced
1/2 Small Red Onion - Chopped Fine
Salt to Taste
Oil to saute

 Method:
1. Heat oil in a pan, add the onions and green chillies and saute until the onions are translucent.
2. Remove the Avocado skin and chop the fruit. Mix it with the sauteed onions along with salt and lemon juice. Mix it well.
3. Avocado Chutney is ready.

I cooked an Adai Pankcake, took it out of the flat pan and when it was still warm put some of the Avocado chutney in it and sprinkled some low fat pepper jack cheese and then folded it in half. 

Radish Paratha and Strawberry Chutney

(From Banu's Cookbook)

Radish/Daikon (Mooli) Paratha

Ingredients:
1 1/2 Cups of Whole Wheat Flour
2 Tbsp of Yogurt ( I used Fat Free)
1 tsp of Salt
3/4 cup of Grated white Radish or Daikon
1 tsp of Red Chilli Powder (or more per taste)
1 tsp of Turmeric Powder
1/4 cup of water (less or more as needed to finish the dough)

Method:
1) I use the food processor with dough blade, add all the ingredients apart from water and mix well. Then add very little water as needed until the dough forms.
2) If you are doing this with hand, same process. Add all the ingredients together in a bowl except water and mix well and then add as little water as needed to finish the dough.
3) Put the dough in a container and store it in the fridge for at least 20-30 mins.
4) Make golf ball sized balls out of the dough. Sprinkle some dry flour on a rolling board, roll out the dough. Keep it a bit thick. Heat a flat pan, put the rolled paratha and cook on both sides with oil.
5) Hot Moooli Paratha is ready to serve. You can eat this with some yogurt dish, or pickle or like I did with Strawberry Chutney (Recipe Follows)

Notes:
1. You can also add chopped Corriander leaves to the dough.

Strawberry Chutney

Ingredients:
2 cups of Chopped fresh Strawberries
1/4 Cup of Jaggery or Brown Sugar
Salt To Taste
Black Pepper to Taste
2 Tsp of Jeera Powder
Oil for Sauteeing
Mustard Seeds for Seasoning

Method:
1) Heat a pan, add oil. Once the oil is hot, add the mustard seeds. Add chopped strawberries once the mustard seeds splutter, add the chopped strawberries and saute for a little while
2) Add the salt and Jaggery and cook until the strawberries get cooked. Add black pepper and jeera powder and the chutney is ready :))

Notes: You can add other spices like Coriander seed powder etc, I just kept it simple.

Black Eyed Pea Salad

(From Banu's Cookbook)

Ingredients:
1 1/2 Cups of Dry Black Eyed Pea
1 Red Apple Washed and chopped Finely
Handful or more of Cherry Tomatoes washed and chopped
1 Cucumber Chopped Finely
1 small or half Red Onion Chopped Finely
1 or 2 Avocado's Chopped
6-7 Mini Sweet Peppers Chopped Finely
1/4 Cup of Finely Chopped Cilantro
1-2 Thai peppers or Jalapeno peppers chopped Finely

Dressing:
2 Tbsp of Extra Virgin Olive Oil
Lemon Juice
Salt and Pepper to Taste

Method:
1. Wash and Soak the Black Eyed Pea for 3-4 hours or atleast for an hour. Pressure cook them with a little salt for about 3-4 Whistles. You can also cook them on stove top until they are cooked and soft.
2. Drain the water out of the cooked black eyed pea and a mixing bowl - mix all the chopped ingredients, the cooked black eyed pea and the dressing ingredients.
3. Toss well and serve it warm, room temperature or cold.

Notes:
1. I prefer this salad at room temperature.
2. If you cannot soak the black eyed pea, then you just have to pressure cook it for a longer time.
3. You can also add other fruits like strawberries and blueberries.
4. You can also add other ingredients to the dressing like Oregano or Thyme or whatever else that your taste buds prefer.

Channa Daal and Methi Scramble

(From Banu's Cookbook)

Ingredients:
1 1/2 Cup of Channa Daal (Picked over, rinsed and soaked overnight or at least 4-6 hours)
1 bunch of Methi Leaves (Washed and Cleaned)
1 inch piece of Ginger
3-4 Green Chillies
Salt to Taste
Oil to Sautee
Mustard Seeds for Seasoning
Hing for Seasoning

Method:
1. Drain the Channa daal.  Grind the Soaked Channa Daal, methi leaves, ginger, green chillies and salt in the food processor with no water. . You can make it into a very smooth paste or just a bit coarsely like I have done it.
2. Steam this ground mixture in the pressure cooker for just three whistles. If you do not own a pressure cooker, you can steam in a microwave steamer for about 6-8 minutes.
3. In a pan, heat some oil and add Mustard seeds and once it splutters, add hing and then add the pressure cooked channa daal mixture and mix well.
4. Channa Daal and Methi Scramble is ready to be eaten. You can eat this by itself with a piece of toast or some crackers or you can serve with some rice or chapathi.

Notes:
Channa daal is very healthy and has very low Glycemic Index and does not get mushy very easily making it easy to use in many recipes. Here is one of my favorite links on Channa Daal.

Cabbage Paratha with Bran

(From Banu's Cookbook)

Ingredients:
1 1/2 Cup of Finely Chopped Cabbage
1 1/2 Cups of Whole Wheat Flour
1/2 Cup of Wheat Bran
1/2 inch of Ginger Chopped Finely
Salt to Taste
1/4 Cup of Yogurt (fat free)
1/4 Tsp Turmeric Powder
2 Tsp of Jeera Powder
1 Tsp of Coriander Powder
1 Tsp of Red Chilli Powder (or more if you want it spicy)
Oil for cooking

Method:
1. Mix all the ingredients except Oil in a wide bowl and mix well. Add very little water in increments to knead the dough.
2. Put the mixed dough in refrigerator for at least 20-30 mins. This helps the bran to absorb water and the paratha will be softer.
3. Take the dough out and then make it into small balls (maybe slightly bigger than golf size balls), and Knead them thoroughly. I found that kneading these smaller dough balls is much easier and more effective. Roll it out using wheat flour.
4. Put it on a heated pan and cook it on both sides using oil. Make sure you cook the paratha on medium fire. This takes a bit longer, but cooks it well.
5. Serve the paratha hot with either Pickle or Yogurt or both.

Notes:
1. You can add Cilantro as well. I forgot to add this time.
2. You can skip the yogurt if you are not inclined to add it, but I have found out that Yogurt and keeping it in the fridge helps the bran soften quite a bit. But I have tried it without yogurt as well and it works perfectly well.
3. If you do not like the taste of cabbage, you can chop it much more finely in the food processor before mixing it with the flour.

Tindora Gravy Curry

(From Banu's Cookbook)

Ingredients:
2 Cups of Chopped Tindora
1 Medium Onion Chopped
2-3 Cloves of Garlic
1 inch piece of Ginger
1 Tsp of Poppy Seeds
1 Tsp of Sesame Seeds
2 Tsp of Coriander Seeds
1/2 Tsp of Turmeric Powder
1/2 Tsp of Cumin Powder
1 Tsp of Red Chilli Powder
A few pinches of Hing
1 Tsp of Tamarind Paste
Mustard Seeds for Seasoning
Curry Leaves
Coriander leaves for garnish
Oil for Sauteing
Salt to Taste

Method:
1.  Steam the chopped Tindora. I used a Microwave steamer (Steamed it for 6 Mins). But you can para boil it or just steam in a rice cooker or even pressure cooker.
2. Roast Poppy Seeds, Sesame Seeds and Coriander seeds with a few drops of oil until they are golden brown. Take it out of the pan and in the same pan add a bit more oil and fry the Onion.
3. Once the Onion is transclucent, then add the ginger and garlic and fry a bit more.
4. Let all of this come to room temperature. Then grind all the ingredients that you roasted into a smooth paste with tamarind paste. Use as little water as you can. You really do not not need too much water.
5. Heat oil in a heavy bottom pan, add oil. Once the oil is hot, add the mustard seeds. After the mustard seeds splutter, add curry leaves and hing. Also add turmeric powder, red chilli powder and Cumin powder and roast for a little bit.
6. Turn the fire to low, and then add the ground masala paste and fry for 5 mins or so on very low fire.
7. To this add the steamed Tindora & Salt to taste and let it cook well on low fire.
8. Garnish with chopped fresh coriander leaves and serve it hot with Rice or Chapathi.

Notes: You can add either roasted ground nuts or coconut in the masala. But I skipped both to keep it a bit more healthier version.

Eggplant in Poppy seed Gravy

(From Banu's Cookbook)

Ingredients:

1 Medium Eggplant Chopped (Keep the chopped eggplant in water to avoid discoloration)
1 Big Red Onion Chopped Fine
3 Tsp of Poppy Seeds
1 Tsp of Red Chilli Powder or 2-3 green Chillies
1/4 cup of Chopped Coriander leaves for Garnish
Salt to Taste
Oil to Sautee

Method:
1. Sautee the chopped Eggplant in pan with some oil and once it is done, take it out on a plate.
2. In the same pan, add some more oil and saute 1/2 of the chopped onion and when it is half done, add the poppy seeds and fry some more until you see the poppy seeds changing color. Take this mixture out and let it cool to room temperature.
3. Grind the onion and poppy seed mixture along with some Red Chilli Powder or Green Chillies into a smooth paste. It will take some time as poppy seeds are kind of hard to grind.
4. In a pan, add some oil and add cumin seeds. Then add the remainder of the chopped onion and Sautee well. Add the ground paste to this and cook for a little while. Add some water if need be. Add the chopped Eggplant and salt and cook it on low fire until it all mixes together well. You can add some more water at this point as Eggplant will also absorb it. Add enough water until you get the gravy consistency that you want.

Eggplant with Poppy seed Gravy is ready to be served hot with either Chapathi or Rice.

Black ChickPea, Avocado and Bell Pepper Salad

(From Banu's Cookbook)

Ingredients:

1 Cup of Kala Channa (Black Chick Eyed Pea) - Soaked overnight and then pressure cooked.
1 Avocado Chopped
1 Red Bell Pepper Chopped
1/2 Red Onion Chopped
1/2 Cup of Cucumber Peeled and Chopped
Cilantro for Garnishing

Salad Dressing:
2 tsp of Lemon Juice
2 Tsp of Olive Oil
1/4 tsp of Ginger grated finely
Salt to taste

Method:
1. Mix the Cooked Kala Channa (I drain out any excess water) along with the chopped Avocado, bell pepper, onion, cucumber and cilantro.
2. Add all of the salad dressing ingredients to this mix and toss well. You can always increase the lemon juice if you prefer more tangy.
3. Kala Channa salad is ready to be eat.

Notes:
1. I prefer to mix warm Kala Channa and not cold as Kala Channa does not taste that great when it is cold.
2. You can also add Tomatoes and other Vegetables to this Salad.

Paneer Stirfry with Cabbage and Bell Peppers

(From Banu's Cookbook)

Ingredients:

1 Cup of Fresh Paneer (Cubed)
1 small head of Cabbage - Finely Chopped
1-2 Bell Peppers  - Chopped (I used a combination of Yellow and Red Bell Peppers)
Oil To Sautee
1/4 tsp Turmeric Powder
1-2 Tsp of Cumin Powder
1 Tsp of Corriander Powder
1 Tsp of Red Chilli Powder
Salt to Taste

Method:

1. Pan fry the paneer cubes with very less oil in pan and keep it aside. In the same pan, heat some more oil and sautee the bell peppers.
2. In a Wok, add some oil and once it is hot, add some cumin seeds and then add all the dry powders and saute for a few mins and then add the chopped cabbage and cook it for 10 mins with a lid on and very slow fire. This way you can cook the cabbage completely and yet keep it crisp and not soggy.
3. Once the cabbage is done, add the paneer and the bell peppers, salt to taste and mix well. You can garnish this with chopped coriander leaves.

Paneer stir fry is ready and can be eaten with Chapathi or Rice. I had it just like this with some salad.

Green Moong daal Crepe with Tomato Onion Chutney

(From Banu's Cookbook)

Green Whole Moong Daal Crepe
Ingredients:
1 Cup of Whole Green Moong Daal (Soaked Overnight)
1 inch piece of Ginger
4-6 Garlic Cloves
3-4 Green Chillies (or per taste)
1/4 cup of Finely Chopped Onion
2 Tbsp of Finely Chopped Cilantro
Mustard Seeds and Hing for Seasoning
Salt to Taste
Oil to Cook

Method:
1. Grind the Soaked Moong daal with ginger, garlic and Green Chillies. Do not add too much water. The batter should be fairly thick.
2. To the ground batter, add the salt, chopped Onion and Cilantro. Add seasoning of mustard seeds and Hing.
3. Heat a flat pan and pour the batter and spread the best you can (it is kind of hard with the chopped onion on it).
4. Cook it both sides with some oil.
5. Moong Daal Crepe is ready to be eaten with some chutney.


Tomato Onion Chutney
Ingredients:
1 Medium Onion Chopped
2 Roma Tomatoes Chopped
3-4 Red Chillies
Salt
1/2 Tsp of Cumin Seeds

Method:
1. Roast the Onion with some oil until it starts browning.
2. Add the red chillies and roast some more.
3. Add the tomatoes and saute until tomatoes become soft.
4. Let this mixture come to room temperature. Then Blend this into a paste with Salt and Cumin Seeds.
5. Tomato Onion Chutney is ready :)

Notes: Optionally you can add garlic cloves along with red chillies and you can add Tamarind paste or Lemon Juice while grinding it to a paste.

Dalia Upma

(From Banu's Cookbook)

Ingredients:
1 Cup of Dalia (Broken Wheat)
3 Cups of Water (To cook Dalia)
1 Medium Onion Chopped Finely
1/2 of Medium Green Bell pepper chopped finally
1/4 inch of Ginger Root Chopped Finely
5-6 Curry leaves
2-3 Green Chillies Chopped
3-4 tbsp of Oil for Sauteeing
Mustard Seeds for Seasoning
1/4 Cup of Finely chopped Cilantro for Garnishing

Method:
1) Heat 1 Tbsp of Oil in pressure cooker, add the Dalia, Roast it for 5-7 minutes and then add 3 cups of hot water and pressure cook it for 3 Whistles. If you do not have a pressure cooker, you can cook the Dalia on stove top in a regular pan as well.
2)  In a separate pan, heat 3 tbsp of oil. Once the oil is hot, add mustard seeds. And as soon as the mustard seeds splutter, add ginger, green chillies and curry leaves. After a few seconds of frying these, add the chopped onion and bell pepper and saute them for 5-7 minutes until you see the onion turning brown.
3) Add the cooked Dalia and salt and mix it well and cook it for a few minutes on slow fire. You can add the Cilantro for garnishing.
4) Eat it Hot with some Curds or Achaar.

Notes:
1) You can also add Tomatoes in this. Add it after Onion has been fried. Add Dalia after Tomatoes become a bit soft.
2) You can also add some lemon juice for garnishing if you are not adding tomatoes and want some sourness to the dish.
3)You can also add other vegetables like Peas, carrots and Potatoes. I wanted to keep it low carb and low sugar, so I did not add these vegetables.