Methi chaman , Stuffed parwal ( potol ) & Bhopla raita

500 g palak
200 g paneer
25 g khoya
25 g kasoori methi
1 tablespoon cooking oil
100 g tomato ( chopped )
100 g onion ( chopped )
1 tablespoon garam masala powder
Salt to taste
1 tablespoon fresh cream for garnishing

Boil palak and drain water. Make a paste and fry paste in cooking oil. Add khoya, tomato, chopped onion, salt and remaining ingredients. Cover with a lid and cook for 8 - 10 minutes. Garnish with fresh cream.

6 - 8 parwals ( pointed gourd , potol in Bengali )
1 1/2 cup fresh coconut , grated
1 teaspoon sugar
1 teaspoon amchur
4 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
Salt to taste

1/2 teaspoon ginger paste
1 green chilli ,chopped
2 tablespoon chopped coriander leaves for garnishing
2 teaspoon lemon juice

Peel parwals and cut them halfway through in the centre and scoop out the inner pith. Mix all the spices, coconut, salt and sugar. Fill this mixture in parwals and tie with a thread. Heat oil in a kadai / pan , add mustard seeds. When starts crackle add asafoetida , cumin . Saute for 2- 3 minutes. Add stuffed parwal. Cook over a low heat without adding water ( or you can put the pan on a hot griddle and cover ). Turn parwals gently. Cook till done. Sprinkle some lemon juice and garnish with green chilli and chopped coriander leaves.

500 g thick fresh curd ( beaten )
250 g red bhopla ( pumkin ), peeled and grated
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds powder ( roasted )
1/4 teaspoon black salt
1 tablespoon sugar
Salt and chilli powder to taste

Steam grated bhopla and squeeze out all the water. Mix curd, bhopla, salt, black salt , chilli powder , sugar and cumin seed powder. Mix well. Dry roast mustard seeds and immediately temper raita and cover for 5 minutes. Chill. Garnish with mint leaves and serve.