also known as Chenna

Ingredients:
Milk     5 cups
Yogurt (curd)     2 tsp.
Vinegar or lemon juice     1/2 tsp.

Method:
1.     Put the milk in a pan. Add the yogurt (curd). Bring to boil.
2.     Reduce the heat. Add vinegar or lemon juice while continuously stirring the milk.
3.     Increase the heat. Keep stirring the milk till it curdles.
4.     Take the curdled milk off the heat. Keep it aside for 5 mins.
5.     Strain the curdled milk. Slightly squeeze the residue in the strainer so that almost all the whey is removed.

Ingredients:
2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)

Method:
Boil, peel and grate potato.
Grate paneer also.
Finely chop dhania and hari mirch.
Grate both the gobis.
Heat oil in a pan and fry gobis.
After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp salt and cook until the water dries up.
Remove it from the flame and let it cool.
Make small balls of the mixture and keep aside.
Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
Heat oil in a pan.
Dip all the balls in maida batter and deep fry them until they turn golden brown.

Serve them hot.

Ingredients:
3 large potatoes, cut into small chunks
2 gloves garlic, crushed and chopped fine
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
red chili powder, to taste
salt to taste
lemon juice to taste
3 tbsp oil

Method:
1. Heat oil in a skillet. Add cumin. When they start to sizzle, add chopped garlic and fry for 15-20 seconds.
2. Add the powders, the chopped potatoes and salt and mix well.
3. Fry for a couple of minutes on high heat.
4. Cover and cook on medium-high, sauteing every few minutes, until well cooked and slightly browned.
5.Add lemon juice and adjust seasonings.