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. Add water, broth powder, sugar and bring to a boil. Stuff the cottage cheese with mustard green mixture and cook in an oven for eight minutes at 250°C. Remove from flame, add parmesan cheese, seasoning and China cylindrical grinder spinach. Add the greens to the pan and mix well. Boil them in a pan along with salt and black pepper powder. Dredge the spheres in bread crumb and fry in hot oil till golden. Keep aside. A generous portion of green veggies in your daily diet can benefit your body and health in numerous ways. In a pan heat ghee and add onion, ginger, garlic, green chillies and tomatoes.Winter is the best time to gorge on healthy green, leafy vegetables. 

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. Make another cylindrical incision of about 2 cm diameter in the same cylinder and scoop out the cottage cheese to make a hollow cylinder. Cook in oil with ginger-garlic paste, butter, garam masala to a smooth sauce, and finish with kasoori methi powder. Mix hung curd, degi mirch, garam masala, ginger-garlic paste and salt, to a thick marinade for the cottage cheese. Garnish with chopped spring onions and bean sprouts. Add cornflour, salt and finish with a dash of sesame oil. Cook till the tomatoes are tender.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.. Sauté onion garlic in butter till translucent, then add white wine and reduce till half. Garnish with butter before serving. Cook for a while and allow to cool. Cook the mixture over low flame for five to six minutes.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.5 cm diameter. Shape the paneer into a cylindrical shape of about 3 cm diameter. Cool the mixture and form spherical balls of about 1. Add water chestnut, and continue cooking. Heat up ghee, add chopped garlic, jeera and cook the mustard paste. Cook over low or medium flame till greens are tender

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