Spinach Arancini:Ingredients:1 kg spinach100 gm arborio rice50 gm parmesan cheese25 gm onion, chopped10 gm garlic, chopped20 ml white wineSalt to tasteCrushed black pepper to taste20 gm butter50 gm bread crumbsOil for fryingMethod:Blanch fresh spinach leaves, strain and chop roughly.Stir fry of Bok choy and water chestnut:Ingredients:4 bok choy, washed and cut roughly100 gm water chestnut, drained100 gm bean sprout, washed20 gm garlic, peeled and minced15 gm corn flourSalt to taste20 gm broth powder10 gm sugar10 ml sesame oil1 sprig spring onion, chopped1 capsicum, cut in trianglesMethod:In a pan, heat some vegetable oil, add bok choy, garlic and sauté for half a minute.For the sauce: Blanch tomato, de skin, and make to a smooth puree.Sarson Da Saag:Ingredients:1 bunch mustard greens /sarson1 bunch spinach /palak¼ bunch fenugreek greens /methi½ tbsp black pepper powder2-3 dry red chilliSalt to taste.

Stuff the cottage cheese with mustard green mixture and cook in an oven for eight minutes at 250°C. Cook till the tomatoes are tender. Dredge the spheres in bread crumb and fry in hot oil till golden. Keep aside.5 cm diameter. Add the greens to the pan and mix well. Add water chestnut, and continue cooking. Add water, broth powder, sugar and bring to a boil. Cook over low or medium flame till greens are tender. In a pan heat ghee and add onion, ginger, garlic, green chillies and tomatoes. Make a coarse paste of cooked greens and corn flour. Cook the mixture over low flame for five to six minutes. Make another cylindrical incision of about 2 cm diameter in the same cylinder and scoop out the cottage cheese to make a hollow cylinder. Sauté onion garlic in butter till translucent, then add white wine and reduce till half.Winter is the best time to gorge on healthy green, leafy vegetables. Cool the mixture and form spherical balls of about 1. Mix hung curd, degi mirch, garam masala, ginger-garlic paste and salt, to a thick marinade for the cottage cheese. Cook for a while and allow to cool. A generous portion of green veggies in your daily diet can benefit your body and health in numerous ways. Shape the paneer into a cylindrical shape of about 3 cm diameter.

Remove from flame, add parmesan cheese, seasoning and spinach. Add arborio rice and cook on a low heat adding 50 ml of water after every five minutes, till the rice is cooked but is still firm to bite. Heat up ghee, add chopped garlic, jeera and cook the mustard paste. Here are a few recipe you can try. Garnish with butter before serving. Garnish with chopped spring onions and bean sprouts.Mustard greens stuffed cottage cheese:Ingredients:500 gm mustard greens50 gm garlic100 gm onion200 gm cottage cheese50 gm hung curd10 gm degi mirch powder200 gm tomatoes5 gm kasoori methi50 gm butter50 gm ghee10 gm jeera25 gm garam masala10 gm ginger-garlic paste50 ml fresh cream10 ml honeySalt to tasteMethod:Blanch mustard greens, chop and make a fine paste.. Cook in oil with ginger-garlic paste, butter, garam masala to a smooth sauce, and finish with kasoori methi powder. Add cornflour, salt and finish with a dash of sesame oil.3 tbsp corn flour1 tbsp ghee1 onion, finely chopped2 tomatoes, chopped1 inch ginger, grated3 pod garlic, grated4 green chillies, slicedMethod:Wash and chop all the greens. Boil them in a pan along with salt and black pepper powder. Cook for another five to wholesale two pieces heavy duty anchors six minutes till you get the required consistency