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Preparation time : - 25 minutes Serves : - 2 HOW TO PREPARE: - Finely chop the carrots, beans, cauliflower and coriander. Cut the potato, pineapple and paneer (cottage cheese) into cubes. Put onions, green chillies, ginger, turmeric powder and garam masala (hot spice mix) into a blender and make a paste. Take a pan and put the carrots, beans, cauliflower and potatoes in it. Pour in 1/2 cup milk. Add the sugar and salt to taste. Let it boil and then cover and cook on a low flame for about 15 minutes. Take another pan and pour in the ghee and bring to heat. Once its hot add the cumin seeds and let them turn golden brown. Next add the cloves, cinnamon, cardamoms and bay leaf. Sauté till the aroma of the spices is in the air. Add the paste and stir till the oil leaves the sides of the pan. Put in the cashew paste and sauté for a minute. Pour in the remaining 1/2 cup of milk and add the vegetables including the pineapple cubes and cook. Stir well and bring to boil. When it is boiling add the coriander and cottage cheese. Add extra sugar and salt if needed. Cook for five minutes on a low flame. Remove from flame and mix the cream. 
Preparation time : - 5 minutes Serves : - 2 HOW TO PREPARE : -:- Take the carrots. Wash them and then peel them. Then grate the carrot and set it aside. Slit the green chillies in the centre and keep them aside too. Take a frying pan and pour the oil. Bring to heat. When it’s very hot add the mustard seeds and let them crackle. Then add the green chillies and let it crackle too. Add the asafoetida, curry leaves and sauté briefly. Put in the grated carrot and sauté. It will take about three minutes to get cooked. Add salt to taste and sprinkle the grated coconut mix it up and serve. Ingredients : - 250 grams onions, 1/2 teaspoon turmeric, 1 teaspoon mustard, 3 teaspoon roasted sesame powder, 1 teaspoon red chilly powder, 2 teaspoon coriander powder, 1 teaspoon mango powder, 4 tablespoons oil and salt to taste. Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE :-Peel the onions and wash them thoroughly. Pat them dry. Slit the onions right at the centre but ensure that you don’t cut them into two. Next take a frying pan and pour 2 tablespoons of oil and bring to heat. Once it’s hot add the mustard seeds and let them crackle. Add the roasted sesame powder, turmeric, red chilly powder, mango powder, coriander powder and salt. Simmer and fry this for three minutes. After this masala cools down fill it into the onions. Take another frying pan and pour the remaining oil and shallow fry these onions. Keep tossing them so that they don’t burn. Cook for three minutes and pour half a cup of water and cook till all the water evaporates. Serve after garnishing with shredded cheese. ADD THIS TO YOUR SOCIAL BOOKMARKS
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