Rasaswad

 Chop broccoli into small pieces. Add to a bowl, add some water and microwave for a minute till slightly soft. Heat olive oil, add chopped onions, green peppers. Saute for a few minutes. Add broccoli, a pinch of salt and pepper. On a leftover paratha, add some slices of cheddar cheese, Add the mixture, add some more cheese and fold in half. Heat a tawa, add some butter, and roast the quesedilas on both sides until crispy. Cut into wedges and serve. 

 Chop Asparagus in small pieces. Heat oil, add cumin, some diced onion, saute. Add mix masala (onion, tomatoes, ginger, garlic, spices). Add asparagus and saute for a minute or two. Add water, salt, cover and cook until asparagus is soft. Add a touch of cream, and cook for a few. Serve hot with rotis or parathas. 

 This is the mostly uncomplicated version that tasted really well. Wash and chop a bunch of spinach (not baby spinach). Make sure to change water a few times to get rid of any sand. This can be done a day or two in advance. In a large pan, heat some oil. Make small cubes of a pack of paneer (I used Swad). Add them to the pan and let them brown lightly on two three sides. Now, dice a large red onion, lots of garlic cloves (I used Vadilal frozen garlic cloves), and some ginger (I used some frozen paste I had on hand). Remove the paneer pieces and set aside in a plate. In the same pan, add some more oil and ghee, add some cumin and ginger ans garlic. The garlic needs to brown ever so slightly. Then add chopped onion, a pinch of salt,  and let it sauté for a few more minutes. In the meantime, thaw out a pack of frozen mustard leaves (Sarso - I used Vadilal brand) in the microwave. Wash it once to make sure there’s no dirt. Once the onion starts to brown on the edges, add turmeric ...

 Use Surti Papdi Lilva for this. I used a pack of frozen lilva. Boil with some salt and water for a couple of whistles. Dry roast some peanuts and sesame seeds. In a blender, blend together green garlic, cilantro, coconut, green chilli, garlic cloves, ginger, peanuts, sesame, turmeric powder and salt. Heat some oil, add ajwain, hing and add the paste. Saute for a few minutes, and add the boiled lilva. Add some Dhania jeera powder and pinch of sugar. Cook for a few more minutes. Serve with rotli, Bajra Rotla or khichdi and kadhi.  https://www.youtube.com/watch?v=XVdO3MTgM2Y