Scooped out potatoes with a green filling in a gravy of spinach
SERVES 6

Ingredients:

30 small round potatoes
Oil for deep frying
3 tsp oil
3 green chilies, finely chopped
1 piece ginger, finely chopped
6 cloves garlic, finely chopped
1/3 cup chopped onions
1/3 cup chopped tomatoes
300 gm spinach, boiled in little saline water, drained, pureed
1/3 cup dried fenugreek leaves
½ tsp each of red chili powder, turmeric powder, mango powder, coriander powder
Salt to taste
3 tsp well whisked yoghurt
½ cup water
1 tsp garam masala powder
2 tsp butter

For the chutney
1 cup chopped coriander leaves
½ cup chopped mint leaves
2 green chilies, finely chopped
½ tsp mango powder
4 tsp raisins
1 tsp salt + Little water

Preparation Method:

1.Scoop out the insides of the potatoes, making thick shells. Deep fry the shells till golden brown. Drain well on paper. Keep aside.
2. For the gravy, sauté the green chilies, ginger and garlic in 3 tsp oil.
3. Add the onions. Cook until the onion becomes translucent then add tomatoes and sauté well
4. Add the spinach puree and mix well. Add the dried fenugreek leaves and the dry spices.
5. Add the yoghurt and water and let the gravy simmer well.
6. Add garam masala and butter and mix well. Check the seasoning of the gravy and adjust accordingly.
7. To assemble, fill the fried potato shells with the coriander and mint chutney.
8. Place the filled potatoes in a greased baking dish and pour hot spinach gravy over the potatoes.
9. Bake in a preheated oven at 200 degree C for 10-15 minutes.
10. Serve hot garnished with cream and chopped coriander leaves.

A cauliflower delicacy
SERVES 6-8

Ingredients:

1 large cauliflower (approx. 700 gm)
1 lt water
½ tsp turmeric powder
¼ tsp salt
Juice of half lemon
Oil to deep fry the cauliflower

For the marinade
1 tsp ginger paste
1 tsp garlic paste
½ tsp salt
4 tsp salt
4 tsp white vinegar
1/3 cup Bengal gram flour (besam)
½ tsp cumin powder

For the gravy
3 tsp oil
1/3 cup chopped onion
4 tomatoes, blanched and pureed
½ cup yoghurt mixed together with
100 gm mashed powder
1 tsp mango powder
½ tsp garam masala powder
2 tsp chopped coriander leaves
½ cup water
Garnish

Chopped coriander leaves

Preparation Method:

1.    Cut the cauliflower into large florets and wash well. Boil it with the turmeric powder, salt and lemon juice for 10 minutes. Drain Well.
2.    Marinate the cauliflower with the marinate ingredients for 15 minutes.
3.    Drain out the extra water from the marinated cauliflower and then dust it with cumin powder and Bengal gram flour.
4.    Deep fry in hot oil till golden brown. Drain well on paper and keep aside.
5.    For the gravy, heat the oil; add the onions and sauté well.
6.    Add the tomato puree and fry well.
7.    Add the yoghurt mixture and mix well. Add the cauliflour to it and mix.
8.    Let the gravy simmer well, check the seasoning and adjust accordingly.
9.    Add garam masala powde and water and mix
10.    Serve hot garnished with chopped coriander leaves