Ingredients
1/4 cup Pumpkin seeds
1/4 cup Tomato puree
2 cup Palak puree
1 Green chilli
1/2 cup Chopped Onion
1/4th cup Dahi (optional)
2 to 3 Garlic
Salt to taste
Butter or Olive oil
Blanch the palak, while grinding add chopped onion, garlic, pumpkin seeds, green chillies and make a smooth puree.
In a pan, heat butter or olive oil, add tomato puree saute for 2 to 3 min. Add palak puree. Season with salt. Serve hot.
I have used coarsely ground wheat flour 2 cups
1 cup jowar na atta
1/2 tsp turmeric powder,
1 tsp red chilli powder
1 tbsp dania jeera powder
salt to taste,
1/4 cup skin of bitter gourd (peeled and soak in salt water for half an hour )
2 tbsp lemon juice
2 tbsp sesame seeds
For Tempering
1 tbsp oil
1tsp white sesame seeds
1 tsp mustard seeds
pinch of asafoetida
1 spring curry leaves
Preparing the dough
Mix all the ingredients. Add water and make smooth dough. Make cylindrical shaped rolls and place them in a greased container. Steam these rolls for 15 to 20 min or till done. Once warm slice it, temper with mustard, sesame seeds, asafoetida and curry leaves. Serve with tea or coffee
This is very ideal for morning breakfast or evening snack..
Note
You can add your choice of veg
Garnish with grated coconut and coriander leaves
Pls make sure to remove the bitterness of bitter gourd keep the skin in salt water for an 1/2 hour then squeeze properly. This removes the excess salt..
Let me share an easy to make Stuffed Paneer Nachni Bhakri with you all.. Yes, it is stuffed with Paneer… Ain’t it different?? 
🙂
Ingredients
2 cup nachni flour
1 cup jowar flour
Salt to taste,
Hot water required for making dough
For stuffing
1 big onion chopped finely
3 to 4 garlic pod chopped finely
1 to 2 green chillies chopped finely
1 tsp red chilly powder
1 tsp turmeric powder
Salt to taste,
1 pinch asafoetida
1 tsp jeera seeds
1/2 tsp mustard seed
1 tsp garam masala
5 to 6 curry leaves
1 cup crushed paneer
Coriander leaves chopped
Method
Get the stuffing ready
Heat oil in a pan. Add jeera, rai, hing, curry leaves and saute for a while. Add chopped onion, garlic, green chilly. Now add all dry masalas and saute for 3 to 5 mins. Now add paneer and salt to taste. Cook till done. Keep aside for cooling.
Now make bhakri from dough. Roast it properly. Now cut the centre as shown in picture and stuff the paneer filler. Cut the Bhakri in to two halves and serve hot for a breakfast or dinner.
Note:
Stuffing as per your choice
While making bhakri see that it should puff so u can slit in the centre.
Ingredients 
250 gms Mix Pulses (Tur Dal, Moong Dal, Urad Dal, Masoor Dal, Green Slit Dal, etc. )*
1 Inch Ginger,
1 to 2 Green Chillies
Salt to taste
Method for Wadas
Soak the pulses for 02 Hrs.
Grind the above ingredients into a fine paste using little water. Make small wadas and deep fry till light golden brown.
For the Palak Rasam
1 cup Blanched Palak Puree
1/2 cup Tur dal
1 cup Chopped Tomato
Salt to taste
5 to 6 Curry Leaves
1/2 tsp Pepper Powder
1/2 tsp Roasted Jeera Powder
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder,
1 tsp Tamarind Paste,
Jaggery (optional)
1/2 Cup Coriander Leaves
1/2 tsp Asafoetida
1/2 tsp Mustard Seeds
Method
Pressure cook the Tur dal adding Tomato, Turmeric & Jaggery. Cook the dal till soft. (Approx 5 to 6 whistles)
After the dal cools, churn it properly. In another pan, add a little oil, put Mustard seeds, Asafoetida, Curry leaves. Let it splutter. Then add the dal mixture, Jeera powder, Chilli powder, Pepper powder, Salt and Blanched Palak puree and cook for another 3 to 4 min. Garnish with Coriander leaves and pop in the Dal Wadas.
Note
Nowadays, mix pulses are easily available in the market.
Don’t overcook the Rasam, after adding palak else it will changes color.
You can serve the Rasam as soup also.
And eat the wadas as is..
A delicious looking yet very easy to make and bake recipe for you all..
Ingredients 
7 to 8 Baingan (Brinjal/Eggplant) washed and slit for the stuffing
3 Tbsp Besan
1 Tbsp Rice Flour
1/2 Tsp Turmeric Powder
1 Tbsp Red Chilli Powder (as per taste)
1 Tbsp Dania Jeera Powder,
1 Tbsp Oil
A Pinch of Fennel Seed Powder
1/4 Tsp Hing
Salt to taste
Little jaggery (as per taste – optional)
For Palak and Dudhi Paratha
2 Cup Wheat Flour
1 Cup Blanched Palak puree (grind with ginger and green chilly )
1/2 Cup Grated Dudhi
Salt to taste
Method for Baked Baingan
In a bowl, mix all the ingredients for stuffing and stuff the Brinjal. In a baking tray, arrange the stuffed brinjal and spray some oil over it. Now, for seasoning add little Oil, Mustard seeds, Jeera, Hing, Curry leaves and remaining stuff masala. Stir for 1 minute. Sprinkle some water again and stir. Pour this mixture on the baked brinjal.
For Palak Doodhi Paratha
In a large bowl take wheat flour, grated dudhi (bottle gourd) salt, spinach puree, knead to a semi soft dough. No need to add water except if required, add little. Dudhi contains water. Now, divide the prepared dough equally to make small balls, flatten the balls slightly and roll out parathas. Roast the both side till cooked and has a golden brown look.
Serve hot.