Cottage Cheese and Greens-Indian style

Palak Methi mein Bhune Paneer

INGREDIENTS
Spinach leaves (palak leaves)-250 grams
Fenugreek leaves (methi leaves) -250 grams
Cottage Cheese (Paneer) - 200 grams
Sliced Onion-1 large
Tomatoes pureed-5
Chopped Ginger- 1 tsp
Chopped Garlic- 1 tsp
Cumin powder- 1 tsp
Chilli powder- 1 1/2 tsp
Salt- to tste
Oil- 5 to 7 tbsp
water

Boil whole spinach and fenugreek leaves till soft.
Remove from pan and chop into small pieces.
Chop cottage cheese into inch-sized cubes.
Shallow fry till golden brown on all sides.
Remove from the pan.
Fry ginger, garlic and add cumin powder together.
Toss in onions and fry, add tomato puree.
Add salt,chilli powder and fry till tomato puree starts thickening.
Add cottage cheese and cook for 2 minutes.
Mix in greens and mix well.Stir for 2 minutes
Serve hot with phulke,rotis or Rice.

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Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt....

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