Multi Layered Roti(Bread)

Multi Layered Roti(Bread)	Preperation Time 25 mins Serves :2
Ingredients
2/1/2 cups wheat flour salt thin buttermilk or water.		Multi Layered Roti
Method
Knead soft dough with above ingredients. Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over with fingers. Fold into half. Press greasy fingers onto it. Fold again to quarter. Press with fingers. Roll in dry flour. Now roll out again to a triangle about the size of a roti. Heat griddle (tawa) and place roti on it. Turn to roast other said. Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired accompaniment.

Dill Tofu Dip

Dill Tofu Dip	Preperation Time : 15 Mins Serves : 2
Ingredients
3 tbsp olive oil 2 tbs lemon juice 1 clove garlic Salt to taste ½ tsp black pepper 2 scallions, roughly chopped 2 tsp dried dill 10 oz extra firm tofu, drained water for puree		Dill Tofu Dip
Method
Mix ingredients in a blender in the above order, and make smooth puree. Stir until you get the mix you want. That’s it.

Tofu with Spinach

Tofu with Spinach	Preperation Time : 20 Mins Serves :4
Ingredients
2-4 peanut oil & butter 1 small green chili chopped 1 medium onion chopped ½ tsp coriander salt to taste ½ tsp turmeric ½ tsp cumin 1 10 oz firm tofu drained and cut in cubes 1 12 oz frozen/fresh chopped spinach 1 tsp lemon juice		Tofu with Spinach
Method
Heat the oil, cook the chilies in the oil for about 3 minutes. Add the onion and spices and cook on low flame until the onions turns golden the longer the better. Now add tofu, stir and cook while the tofu absorbs the spices. In the end add spinach, stir and heat. Add salt and lemon juice and serve.

Potatoes with Brown Mustard seeds

Mustard Seeds Potatoes	Preperation Time : 30 Mins Serves :3
Ingredients
1 tsp brown mustard seeds 3 tbsp peanut oil ¼ tsp turmeric 1 green bell pepper chopped ½ tsp coriander Salt to taste black pepper to taste 3 large potatoes cut in chunks ¼ cup water 1 tsp lemon juice		Potatoes
Method
Heat the oil in pan and cook the mustard seeds until they begin to pop. Add the bell pepper and sauté about 5 minutes. Add the rest of the spices with potatoes and water. Cover and cook on low flame until potatoes are tender. Put more water time to time to so that the mix does not burn. When the potatoes are done uncover and cook another few minutes. If you think the water is more than required, add lemon juice and heat another 2-3 minutes.

Palak Paneer

Palak Paneer
Ingredients
1 lb. chopped spinach 1 onion, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1 large tomato, pureed 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 lb. cottage cheese (paneer) 1 tsp. salt or to taste 2 tbsp. oil	Palak Paneer
Method
Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic, together with cumin and coriander powder for five minutes. Add cottage cheese, chopped spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour.

Steamed Eggplant Dip

Steamed Eggplant Dip
Ingredients
2-3 large eggplant, cut in ¾ inch slices ½-1 tsp salt 3-4 tbsp olive oil 2-4 cloves garlic, pressed or finely chopped 2-4 tbsp lemon juice ¼-½ tsp pepper	Eggplant Dip
Method
Steam the eggplant until soft, in the range of 5-10 minutes. Scoop out the pulpy center into a bowl and discard the skins. Combine with the other ingredients and adjust flavors. Allow to cool at least an hour before serving.