250 g paneer, cut into 5 cm long strips and fried lightly in oil till golden brown
250 g green peas
200 g cashew nuts , soaked in little milk
50 g almonds , soaked in milk and sliced ( optional )
1/2 cup ghee
2 onions , chopped fine
2 teaspoon ginger - garlic paste
1 teaspoon garammasala powder
Salt and pepper to taste
3 tomatoes, pureed
1/2 cup water
A few strands of saffron

2 teaspoon flour
1 cup milk
3 green chillies , slit lengthwise
10 raisins
1 tablespoon chopped coriander leaves

Add the milk mixture to the green peas - tomato puree in the pan and keep stirring constantly , till the gravy thickens.

Add paneer slices , cover the pan and simmer on low heat for five minutes.

Remove from the heat. Garnish with almond slices , raisins and chopped coriander leaves.

60 g moongdal
2 green chilies
1 teaspoon ( 5 g ) gram flour ( besan )
10 g fresh curd
A pinch of asafoetida
Salt to taste
1 teaspoon ( 5 g ) Eno fruit salt

1 teaspoon mustard seeds
2 teaspoon oil
3 green chillies, slit lengthwise
1 teaspoon chopped coriander leaves
1 spring curry leaves

Soak the moongdal for two hours and drain. Add green chillies and a little water and grind to a fine paste.

Add gram flour, curd , asafoetida and salt to taste. Mix well. Just before cooking , add the fruit salt and mix well. Pour the mixture into a greased pan and steam in a pressure cooker for 8 - 10 minutes or till done . Let it cool , then cut into cubes.

Heat 2 teaspoon oil in a small pan. Add mustard seeds. When they splutter add curry leaves and green chillies . Saute for 3 -4 minutes. Remove and pour it over dhokla. Garnish with coriander , slit green chillies and serve with mint and sweet chutney.

200 g cucumber
60 g onion
1/2 teaspoon ( 2 g ) garlic paste
2 springs mint leaves
200 ml water
250 ml thick curd , beaten
Salt and pepper to taste

30 g cottage cheese , grated
8 mint leaves

Peel and clean all the vegetables and puree them in a blender using 200 ml water. Mix with the beaten curd. Add seasoning and garnish with grated cheese and mint leaves. Serve chilled.