• 1 cup lobia/black eyed beans/cow peas
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 medium sized onion ( finely sliced)
• 1 medium tomatoes  (make puree of it)
• 2 green chilies sliced
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• 1 tsp red chilli powder or to taste
• 1 bay leaf
• ½ tsp garam masala powder
• 1/2 tsp coriander powder
• water
• 2 tbsp oil
• 2 tbsp chopped coriander leaves
• salt  to taste

1. Soak black eyed beans 4-5 hours or overnight or for a few hours. Drain and wash it.
2. Boil it with enough water.  Again drain, wash and keep aside.
3. Heat the pan with oil and add the cumin seeds. Fry it till it starts crackle.
4. Add onion, bay leaf and stir till the onion becomes translucent.
5. Add ginger, garlic and saute for minute.
6. Then add tomato puree, chilli powder, turmeric powder, ½ teaspoon salt and coriander powder .
7. Stir and cook the masala till oil comes out.
8. Now add boiled lobia / black eyed beans and stir well.
9. Add 2 cups water or more and cook till all ingredients cooperate together.
10. Add garam masala powder, green chilli and mash about 1 tablespoon peas which give cream texture to it.
11. Check salt, add coriander leaves salt and remove from heat.
12. Enjoy Lobia Masala/ Spicy Black Eyed Peas with roti, chappati, paratha or steamed rice.

Ingredients For Vegetables Samosa:

For Stuffing:

• 200 grams finly slice cabbage

• 80 gram grated carrot

• 1/6 teaspoon turmeric

• ¼ teaspoon cumin

• ½ sliced medium onion

• 2 chopped green chillies(optional)

• 1 tablespoon coriander leaves

• 1 tablespoon oil

• Salt to taste

For Dough:

• 1 cup plain flour

• ½ teaspoon salt

• Oil for deep fry

Also need 1/4 cup dry flour for rolling and to make glue.

How to make:

1. Heat the pan on medium high with oil and add the cumin.

2. When cumin is crackle and add sliced onion.

3. Fry the onion till it becomes soft and add tumaric. Cook about 1 minute and add cabbage.

4. Stir it and cook it about 2 minutes. Add carrot.

5. Cook it till it becomes tender and cooperate nicely.

6. Add the chillies and coriander and stir it.

7. Remove from heat and keep aside.

8. First dissolve the salt in 1 tablespoon water and mix flour in that. Add about ½ cup and 1 tablespoon water. Knead it and make it smooth soft dough. Let it sets at least 15 minutes.

9. Make 5 balls in that dough and roll each ball in dry flour. Try to make 8” long and 6” wide oval shape bread and use a knife to make rectangle.

10. Heat the pan on low heat and fry the bread about 30 second in both sides and cut length wise.

11. Take2 teaspoon flour and add 3 teaspoon water to make glue.

12. Take bread and glue it in one side of length wise.

13. Make a cone and stuff the cone with vegetables stuffing and glue the top part and close it like envelop.

14. Repeat the process with rest of breads and deep fry them in low heat till Samosa becomes golden brown.

15. Serve vegetables samosa hot.

Tips: some people like double fry Samosa. In that case fry them till somasa becomes light golden and take off from oil. After 5 minutes fry them again and make then golden brown.

Ingredients:

• 1 large eggplant(about 600-700 grams)

• 2 medium chopped tomatoes

• 3 tablespoons chopped capsicum(green/red)

• ½ cup frozen green peas

• 2 green chopped green chillies

• I large sliced onion

• 1 tablespoon finely chopped garlic

• ½ teaspoon chilli powder

• ¼ teaspoon turmeric powder

• ¼ teaspoon coriander powder(optional)

• ¼ garam masala powder

• 3 tablespoon oil

• 1 tablespoon chopped coriander leaves

• Salt to taste

How to make:

1. Turn on your oven on grill at high heat. Apply little bit oil on eggplant and make some holes on eggplant with fork. Grill the eggplant both sides till the skin on the eggplant is charred.

2. Let the eggplant cool down and then peel off the skin .Cut the eggplant into small pieces and keep aside.

3. Heat the oil on pan and add garlic. fry 1 minute.

4. Add onion and Fry it till it becomes soft and translucent.

5. Then add tomato and all spices (turmeric,chilli powder, coriander powder and green chillies) one by one. Stir well and add littlee bit salt. Cook it until oil comes out.

6. Add eggplant. Cook it on medium heat about 4 to 5 minutes and keep stirring the eggplant. Add peas, capsicum and garam masala and cook 2-3 minutes.

7. Add chopped coriander leaves and remove from heat.

8. Serve hot with roti, naan, parathas or rice.

• 225 grams Indian cheese/paneer

• 100 frozen peas

• 1 chopped large tomato

• 1 chopped medium onion

• 5 cashew nuts

• 1 tablespoon ginger

• 1 teaspoon chilli powder

• ¼ teaspoon turmeric powder

• 1 teaspoon coriander powder

• ½ teaspoon cumin

• ¼ teaspoon garam masala

• ½ tablespoon coriander leaves

• ½ teaspoon dry fenugreek leaves

• 2 chopped green chillies

• 3 tables oil

• 2 tablespoon cream(optional)

• Salt to taste

1. Fry the cheese block with 1 teaspoon oil in a non stick pan on medium heat till it becomes light golden. Cube the cheese in bite size pieces.

2. Add 1 tablespoon oil in same pan and add onion, cashew nuts and tomato one by one. When tomato becomes soft, take off from heat. Let it becomes cool and blend into smooth sauce.

3. Add the rest of oil in same pan and add ginger paste, turmeric, chilli, coriander, cumin and salt. Add 1 tablespoon water and fry them till oil comes out.

4. Add tomato paste and make a simmer. Add fenugreek leaves, fried cheese and 1 cup water and cook 5 minutes.

5. Add peas. When peas are tender, add cream garam masala powder coriander leaves. Check the salt. Turn off the heat.

6. Serve mattar paneer with roti or naan bread.