Delicious Rasoi "Let's play inside kitchen"

We all love this in lunch,very very tasty and delicious.mava makhana vegetable along with pineapple basundi and parantha ,puri . Ingredients makhana vegetable---- 1 cup makhana 1 cup mava 1 chop onion 1 chop tomato 1 green chilli 1 tsp ginger 3 tbsp ghee 1/2 cup curd Salt as per taste 1/2 tsp haldi 1 tsp coriander powder 1 tsp garam masala Pineapple basundi--- 3 cup milk 1/2 cup milkmaid 1 tbsp sugar 1 cup grated pineapple 1 tsp Cardmon powder 1 tbsp almond flakes 2 tbsp pineapple chunks 1 tbsp pista For parantha---- 2 cup flour 1 tsp salt 1 tbsp ghee Oil for cook parantha 1 tbsp malai Method - 1. Boil tomato strain and make puree 2. Grate onion 3. Roast mava 4. Fry makhana in ghee and keep aside 5. Heat ghee add onion and saute 6. Then add ginger and chilli 7. Add spices and curd 8. Stir continuously and add tomato puree 9. Cook them till oil leave then add half cup water 10. Add garam masala and mava 11. Mix and cook

For gatta--- 2 cup besan 1 cup paalak puree 2 tbsp curd 1 tsp salt Pinch hing 1 tsp red chilli powder 1/4 tsp haldi 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp oil Water as required For gravy--- 3 tbsp oil 1 tsp jeera 1 tsp mustard seeds 1/4 tsp hing 1 bay leaf 1 large chopped onion 3-4 green chilli 1 inch chop ginger 1 cup curd 1 tsp kasoori methi 1 tsp garam masala leaves Coriande Method 1. Take all ingredients of gatta in a bowl 2. Wash and make puree of paalak 3. And mix in besan 4. Add all spices and make a dough 5. Devide dough in equal parts and make roll lengthwise 6. Heat water in kadhai 7. When it boil add varta and boil them 8. Remove from water but keep water safe as we use it in gravy 9. Cut gatta with a knife 10. Heat oil in same kadhai add whole masala 11. And curry leaves 12. Take curd and add all spices except garam masala mix them finely 13. When jeera rai splutter add onion,ginger and chilli 14. And add