1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices
3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips
1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact
1 12-ounce package cherry tomatoes
2 tablespoons chopped fresh oregano, divided

1 pound castellane (long oval shells) or penne pasta
pasta, vegetables, feta

1/2 pound penne pasta

2 small zucchini, quartered lengthwise, cut into 2-inch strips
1 medium-size red bell pepper, cut into 2x1/2-inch strips
1/2 cup bottled balsamic vinaigrette

1/2 cup crumbled garlic-and-herb feta cheese (about 2 ounces)
2 tablespoons chopped fresh mint
penne, vegetables, feta

Arbi (medium size) - 250 gms
Besan (gram flour) - 2 tblsp
Oil (tel) (tel) - 3 tblsp
Ajwain - 1/2 tsp
Onion (pyaj) (chopped)- one
Green chilli (slit) (deseeded and chopped)- one
Red chilli (lal mirch) powder - 1/2 tblsp
Chopped coriander - 1 tblsp
Salt (namak) - 1/2 tsp or to taste
Lemon juice - 1/2 tblsp
Garam masala - 1/4 tsp

Makhani Gray :
Tomatoes (tamatar) (chopped roughly) - 250 gms
Ginger (adrak) paste - 1/2 tsp
Garlic (lasan) paste - 1/2 tsp
Green chilli - one
Red chilli (lal mirch) powder - 1/2 tsp
Laung (cloves)- 2
Choti elaichi (green cardamom)- one
Salt to taste
Butter - 2 tblsp
Honey- 1 tsp
Kasoori methi - 1 tblsp
onion, tomato, greens, vegetables