Almond Soup, Minty Aloo, Panch Ratna Paratha, Chhupa Rustom, vegetable recipe contribution.


Contribution By : JAYSHREE ZAVERI (Pune, India) 1. Almond Soup 2. Minty Aloo 3. Panch Ratna Paratha 4. Chhupa Rustom
Almond Soup

	Ingredients :
	Cauliflower - 250 gms Almonds - 12 to 15 Milk - ¼ cup Butter - 1 tbsp	Salt, pepper, oregano - as per the taste Parsley - for decoration

	Method :
	Fry cauliflower in butter and add 3-4 cups water and pressure cook it till tender. Let it cool and blend in mixer. Remove skin of almond and grind with milk and make a smooth paste. Add this paste to cauliflower mixer and cook till thick. Add salt, pepper and oregano as per the taste and decorate with parsley. Serve hot.

Minty Aloo

	Ingredients :
	Baby potatoes boiled, peeled - ¼ kg Mint leaves, finely chopped - ¼ cup Oil - 3 tbsp Cumin Seeds - ½ tsp	Chat masala - ¼ tsp Red chili powder - ¼ tsp Lemon Juice - ½ tbsp Salt - to taste

	Method :
	Heat the oil. Add cumin seeds and let them splutter. Add potatoes; fry for a second. Add salt, chili powder, chat masala, lemon juice and mint leaves. Mix well and serve as a starter.

Panch Ratna Paratha

	Ingredients :
	Wheat flour - ½ cup Bajri flour - ½ cup Gram Flour - ½ cup Rice Flour - ½ cup Refined Flour - ½ cup Grated Carrot - ¼ cup Grated Bottle Gourd - ¼ cup Grated Radish - ¼ cup Grated Potato - ¼ cup Grated Beet Root - 1 cup	Chili Paste - 2 tbsp Salt - to taste Turmeric Powder - 1 tsp Red Chili Powder - 1 tsp Chat Masala Powder - 1 tsp Oil - 3 tbsp Curd - ½ cup Lemon Juice - 1 tbsp Sugar - 1 tsp

	Method :
	mix all the ingredients together. Make soft dough using enough water. divide into equal portions and then roll giving light pressure and roast on non stick pan using ghee. Serve hot with curd or raita or chutney or tomato sauce.

Chhupa Rustom

	Ingredients :
	For green layer :- Green peas, half crushed - 1 cup Ginger-chili paste - 1 tbsp Garam masala - 1 tsp Salt to taste Coriander leaves, chopped - 1/2 cup Oil - 1tbsp Pinch of Cooking Soda and Asofoetida For red layer :- Tomato, medium, scooped from inside - 4	For white layer:- Potatoes, boiled, smashed potatoes - 1 cup Cornflour - 1 tbsp Salt – to taste For brown layer :- Gram flour - 1cup Rice flour - 2 tbsp Salt – to taste Pinch of Turmeric Powder Red Chili Powder - 1 tsp Salt - to taste

	Method :
	For Green layer :- In a pan heat oil, add asafoetida and soda and green peas fry for a minute and then add salt, garam masala and coriander. Crush it coarsely after it cools, and keep aside. For Red layer :- Wash the tomatoes properly and slice the top lightly. Stuff green peas mixture in tomato. Make sure they are tight and sealed properly. For White layer :- Mix the ingredients mentioned for the white layer and cover tomato balls with it. For Brown layer :- Mix everything mentioned for the brown layer, with enough water, and make a thick batter. Dip the balls in it and fry till golden brown. Cut it from centre and serve with green chutney and tomato ketchup.