Peel the tomatoes and cut them in small pieces. Peel and cut the potatoes in thin slices. Chop the onions and crush the garlic cloves. In a saucepan pour the olive oil and place the chopped onions, the garlic, the tomatoes (or empty the tin if one is used), parsley and finally the potatoes. Stir well and add salt and pepper. Cook for 30 minutes or until the potatoes are tender enough. If any extra water is required add appropriate portion. The tomato sauce should be thick and oily when potatoes are ready and no water should remain in the saucepan.

If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the feta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the filo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 filo slices, place the spinach/feta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown.

Add 2 tbsp of oil and salt to the wheat flour. Knead it into a considerably hard dough. Add very less water and try to mix all the flour in it and keep on small amount of water everytime you knead till it just holds into a dough. Make small flatten balls of these dough. Boil water. Add these flat balls in the boiling water. Once cooked, they will start floating. Take them out and wipe them with tissues. Now bake them in a pre-heated oven for 10-15 minutes. Heat oil. Deep fry these roasted balls. The oil will not be soaked by these balls. It just give the baatis a crispy coating. Serve hot baatis with daal. Best way to eat them is to break these baatis in small pieces and add them to daal. And eat them like you eat cereals.

Wash the spinach and chop them up. Heat a table spoon of oil. Fry finely chopped onions till light golden. Add finely chopped tomatoes and cool till it turns into a thick paste. Make sure to add salt to taste to this paste. Once spinach is added, the quantity can be very deceiving. Add chopped spinach and cook for 2-3 minutes. Add all the powdered masala and cook for a couple of minutes more. Serve hot with chapatis

Blend corriander leaves, mint, lemon juice and green chillies to a paste. Heat a tablespoon of oil and add zeera. Once zeera splutters, add the green paste. Fry the masala for 3-4 minutes, add the boiled potatoes. Cook for 3-4 minutes and add yoghurt. Turn down the heat and let it cook. Serve hot with paratha or as a side dish with daal-chawal.

Heat oil, fry gobi pieces till they are brown. Blend coconut, cashew, whole chillies, salt and lemon juice into a paste. Add some water if needed. Heat oil, fry the paste for 4-5 minutes and add the already fried gobi. Serve with roti/paratha.

Boil masoor for 15 mins with a pinch of salt. Heat oil, fry finely chopped onions till golden. Add finely chopped tomatoes and the remaining ingredients and cook for 10 mins. Add boiled daal and 1 cup of water and let it cook on medium heat till tender. Serve with paratha and/or rice.

Heat 2 tbsp oil and fry badi in it till golden brown. Heat oil. Fry finely chopped onions till golden. Add all the powder masala and half a glass of water. Add fried badi and cook for 15 minutes or so. Add finely chopped tomatoes and cook for another 10 minutes. Serve with rice and rotis.

Grind peanuts, cashew nuts, coconut, green chillies and lemon juice into a thick paste. Heat oil, fry white paste till oil separates. Add diced baingan and cook for 10 mins. Serve with roti.

Boil cluster beans (chopped in an inch pieces) with 1/2 tsp of salt. Heat oil. Add zeera, green paste and finely chopped onions. Once the onions become tender and golden, add finely chopped tomatoes. Cook for 8-10 mins. Add boiled cluster beans and all the powder masala. Cook for 5-6 mins. Serve with roti/paratha.