Palak (Spinach) Vadi

Ingredients:

Spinach -  1 pack
Chickpea flour - 1/2 cup
Rice flour - 3 tblsps
Ginger-garlic paste - 2 tsp
Green chilly paste - 2 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp 
 Asafoetida - 1/2 tsp
Garam masala - 1 tsp
Carrom seeds - 1 tsp
Sesame seeds - 1 tsp
Oil - 1 tblsp
Salt as per taste

Recipe:

1. Wash the spinach and let the water drain out from it for an hour. Make spinach as dry as possible.
2. Finely chop this spinach.
3. In a bowl take all the chopped spinach. Add chickpea flour, rice flour, ginger-garlic paste, green chilly paste, turmeric, red chilly powder, asafoetida, garam masala, carrom seeds, sesame seeds and salt as per taste.
4. Mix all well. Salt will make the spianch to ooze out its water.
5. Heat 1 tblsp of oil and add to the spinach mixture. Make 2 rolls from that mixture.
6. While doing these rolls, apply some oil on your hand to prevent sticking.
8. In another vessel, boil some water. Apply some oil on 1 strainer and place these rolls in it.
9. Place this strainer on boiling water and steam the rolls for 10-15 minutes.
10. In 10-15 minutes roll will get cooked. Remove them from the strainer and let it cool for 5-10 minutes.
11. Once it get cooled down, cut it into small circles and shalow fry them with some oil.
12. You can server these vadi, as a side dish or an accompaniment or just like snacks with tomato ketchup or green chutney.

Baklava (Sweet dish from Turkey)

Ingredients:

Fello sheets - 2 packets (get readymade in shops)
Olive oil - 1 cup
Cashewnuts - 1 cup
Pistachios - 1 cup
Almonds - 1 cup
Wallnuts - 1 cup
Cinemon powder - 2 tsp
Green cardamom power - 1 tsp
Sugar - 2 cup
Honey - 1/2 cup
Star anise - 3 nos
Cloves - 12-15 nos
Sqaure shaped baking tray

Recipe:

1. Mix all the dryfruits with 3 tblsps of sugar, cinemon powder and cardmom powder.
2. Mince it in a mixer just for 1 or 2 pulse. We should not make it a fine podwer.
3. Greese the baking tray with oilve oil.
4. Put 1 fello sheet on it and cut the excess part. Apply some olive oil on it and place 1 more sheet over it. In the same way make layers of 4-5 sheets. For making these layers you can use the excess cut part of sheets too.
5. After making layer of 4 sheets, make a layer of half of dryfruit mixture. On top of it again make layers of 4-5 sheets by applying olive oil after each sheet.
6. Make layer of all remaining dryfruits mixture and cover it with layer of 4-5 fello sheets.
7. In the end make the squares of it with the knife. In each square peirce 1 clove.
8. Preheat the oven at 200 degree celcius for 10 minutes. Put the baking tray in oven at 150 degree celcius for 1 hour. It should get brown from top.
9. Meanwhile for making a sugar syrup take one pan. Add 2 cup of water, 2 cup of sugar, 1/2 cup of honey and 3 start annise in it.
10. Boil the sugar syrup till you get the 1 string constistancy.
11. After an hour baklava will get brown in the oven. Remove it from the oven and pour all the sugar syrup on it.
12. cover it and let it rest for 2-3 hrs. After 2-3 hrs baklava will soak up all the sugar syrup.
13. You can refrigerate it and server cold or you can serve it at room temperature too.

Spinach chicken (Palak Murg)

Ingredients:

Chicken - 1/2 kg
Spinach -  1 bunch
Onion - 1 cup finely chopped
Ginger - 1/2 inch, cut into julians
Cumin - 1 tsp
Black paper - 2-3 nos
Cinemom - 1 inch
Cream - 2 tblsps
Butter - 2 tblsps
Garam masala - 1 tblsp
Turmeric powder - 1/2 tsp
Green chilly paste - 1 tsp
Salt as per taste

Recipe:

1. Cut the chicken into medium size pieces.
2. In a pan, boil 1/2 cup of water. Once water starts boiling, add washed spinach to it.
3. After a minute remove it from water and again wash with cold water.
4. In a mixer make a puree of it.
5. In a pan heat 2 tblsps of butter. Add cumin, black paper and cinemom to it.
6. Add chopped ginger, green chilly paste and onion to it. Saute for a minute.
7. Once onion turns translucant in color, add chooped chicken to it. Add turmeric powder, garam masala and mix well. Saute it for 2-3 minutes.
8. After some time add spinach puree to it and salt as per taste. Add 1/2 cup of water. Mix it well, cover it and let it simmer for 5-10 minutes.
9. After 5-10 minutes chicken will be cooked. If the gravy is not thick, take 3 tblsps of water. add 1 tblsp of rice flour to it. Make a paste of it and mix it in the gravy. Within a minute gravy will be thick.
10.  Finally add fresh cream to it. Spinach chicken is ready to eat.
11. Garnish it with fried ginger julians and serve hot with parathas, nan, roti or jeera rice.