Paneer quick recipe

Ingredients:
2 frozen pack of mix of 3 color bell pepper(red/yellow/green) and onion
Paneer
Tomato chopped
Yougurt - 2 spoon
Amchur
Garam masala/tava fry masala/any other masala you use
Salt
Haldi
Oil

Method:
Wash the frozen pack of bell pepper and remove all water. Take oil in a pan and saute the tomato till it is cooked, add bell pepper and saute till the water evaporates. Now add paneer pieces, yogurt, amchur, haldi and masala and salt. Mix well.

Spinach Saag

Ingredients:
Palak - 2 frozen pack (I got from Kroger)
Cauliflower - 1 frozen pack
Brocolli - 1/2 frozen pack
Tomato chopped
Onion (optional)
Green chilli
Ginger
Salt
Butter/Ghee

Method:
Wash all the frozen veggies. Remove water. Add few green chillies and few pieces of ginger. Pressure cook till 4 whistles. Mash it or blend it in blender. Take a pan add butter/ghee, add few pieces of ginger, chopped tomato and saute till the tomatoes are mashed. Add salt. Add this mix to saag and blend well. You can add onions if you like.

Soya Appetizer

Had this appetizer at a friend's place
Ingredients:
Soya chunk (nutrilla)  1cup
Butter
Salt
Green Pepper - 1 big
Onion - 1 big
 Pepper powder
Vinegar (optional)
Method:
Soak nutrilla in hot water with salt for 2 hours. Squeeze water. In a pan add butter and saute till it is light brown in color. Add chopped onion and capsicum and saute till it is half cooked. Add salt, black pepper and vinegar.

Spinach quesadilla

Ingredients:
Corn
Onion chopped
Tomato chopped
Spinach chopped
Tortilla
Salt
Pepper powder
Shredded cheese
Method:
Add some butter in a pan and saute onion till it is translucent. Add tomato and saute for 5 minutes, add spinach and corn. Add salt and pepper powder and saute till the spinach is cooked. Now take a tortilla, add this mix, add cheese, cover it with another tortilla. Bake it in oven or on pan on stove till the cheese melts or the tortilla is slight red in color.

Pasta Salad

Someone made this at Gurudwara
Ingredients:
Penne Pasta
Cucumber
Red Bell Pepper
Corn Kernels
Red Onion
Baby Spinach
Ranch
Salt Pepper
4 mix grated Cheese small pack
Method:
Chop all small except Spinach. Chop spinach roughly. Boil Pasta. Mix all together. Add salt, pepper, ranch and 4 mix grated Cheese.

Palak Corn Sabzi

From a website

Ingredients
Palak (Spinach) about 100g roughly chopped
Tomato 1 medium size chopped into cubes
Corn (I used half cup of frozen corn without sugar)
Onion 1 medium size chopped
Green chillies 1 ( depends on how spicy you want your curry to be)
Milk 2 table spoon
Oil about 3 table spoon

Spices
Dhaniya Powder (Corriander Powder) 1 teaspoon
Jeera/Cumin seeds 1/2 tsp
Jeera powder/Cumin powder 1/2 tsp
Red chilli powder (to taste)
Salt (to taste)
Sugar (a pinch)
heeng/ Asofoetida one pinch

Method:
Heat one table spoon oil in a pan/karahi. When it is hot add green chillies (split them first ...please) and then add the palak/spinach.
Cook on medium heat till the spinach leaves wilt. Put aside.
Grind it to a paste after it cools down... Meanwhile heat one and half table spoon of oil in a pan (you can reuse the same pan) add onions. When they are a little browned add tomatoes and then throw in the dhaniya/corriander powder, put salt to taste.
When the rawness of tomatoes goes away, let the mixture cool and then grind this too.
Now again take a pan heat a little oil and sputter jeera/cumin seeds in it.add heeng/asofoetida, haldii/turmeric powder, red chilli powder and then pour in the onion tomato mixture. Saute for a minute then add the corn. Saute for another few minutes, then add the grinded palak/spinach paste. Add jeera powder, pinch of sugar and milk.
Now be patient, cover the curry and let it simmer for about 5 mins in low heat. Make sure it is not runny so you adust the amount of water depending on how consistent your palak/spinach paste and onion mixture paste was.

Dal Makhani

I don't remember where I copied this recipe from. But you can enjoy.

Ingredients:
1 cup Whole Black Udad Dal
Half Cup Rajma
1 table spoon Chana Dal
2 Bay Leaves
4 cloves
1 piece cinamon
2 elaichi
jeera
Coriander powder
Haldi
Red Chilli Powder
pinch of hing
amchur powder ( optional)
pav bhaji powder ( my addition to the recipe)
Tomato Paste( Or you can make purees of tomatoes at home - paste is easier and gives nice color to the dal),
1 big onion
ginger garlic paste ( 1 spoon)
green chillies -2
Coriander - for garnish
Fresh Cream - half cup (milk can be used if cream not available).
Method:
Pressure cook the dals with salt and Bay leaf, 1 elaichi and cinamon. In a pan, put some oil and all the akkha garam masala, once it splurts, add jeera, ginger garlic paste, chilli and onions. Add little salt ( depending on how much u put in the dal) once it becomes red, add the tomato paste and 1 cup of water. The gravy is now deep red color, add the haldi, and all the dry masala, ( Chili powder, amchur, hing, corainder powder, pav bhaji powder) and half of the cream ( or milk if using). mix well. Let it come to boil and add teh dals mashing it slowly. The dals need to be mashed in the pressurecooker first and then added to the gravy. Keep ading the dals and mashing it slowly. and bring ti to a nice boil. Add water about 2 cup managing the consistency. You will now get teh aroma of the dal.tasteit to see if the masalas are gelled in the dal. The dal by itself will taste bland so you will need to add a little more of the dry masalas at this time. ( pavbhaji masala especially) .ONce it comes to anice boil, add the balance of the cream, coraiander leaves and put of the gas. You can add drops of the cream before serving.