Monday, May 16, 2011

Dahi Chutney


Ingredients:

250 gms thick yogurt (dahi), beaten
1 1/2 cup coriander leaves
5 green chilies
Salt to taste
1/2 tsp roasted cumin seeds, powdered
1 tsp garlic paste
black pepper

Steps:

Add salt, cumin powder and garlic to yogurt. Mix .
Add coriander leaves and green chilies ,few black peppers.to the yogurt and blend till its smooth.
The chutney tastes good if the yogurt is little sour. 

Saturday, May 14, 2011

Imarti


Ingredients:

Urad dal - 2 cups
Sugar - 3 cups
Water - 300 ml
Saffron - 2 or 3 twigs
Cardamom - 0.5 teaspoon, ground
Ghee or butter - 500 gm

Steps:

Soak urad dal overnight in plenty of water.
Wash and drain.
Grind to fine thick batter.
Add water in little amounts, add saffron colour and mix well.
Keep aside for 3 hours.
Prepare syrup with sugar and water to string consistency.
Add cardomom powder to syrup.
Heat butter or ghee in a frying pan.
Using either an imarti bottle or fine cloth  form imartis in the hot ghee.
Fry on low flame and allow the imartis to crisp turning once.
Remove from ghee, drain the extra fat and dip in hot syrup.
Soak for 3-4 minutes, drain and serve hot.

Tetul / Imli / Tamarind Chatni

Ingredients :

250 gm Tamarind
2 tsbp coarsely chopped Fresh ginger
2 tbsp Mustard oil
3 tbsp Sugar
1 tsp Paanch phoron
2 tsp Ground cumin
1/2 tsp Black mustard seeds
A dash of black salt
Salt to taste

Steps:

1.Coarsely chop the tamarind and soak in 1 cup warm water in a non-metallic bowl for 30 minutes.
2.Remove the tamarind seeds and any hard membranes from the pulp.
3.Blend the tamarind with ginger and water to thick paste.
4.Heat oil in a  skillet over medium-low heat, add the black mustard seeds and allow to pop up.
5.Add the paanch phoron and cumin, saute until seeds splutter.
6.Add the tamarind,  salt, black salt and sugar, stir for 2-3 minutes.
7.Remove from heat and allow to cool

Amer Chatni / Mango Chutney

Ingredients

2 red chillies whole
3/4 tsp panch phoron
1 cup sugar/gur
1/2 kg green mangoes
2 tsp oil
Salt to taste

Steps:
Peel and cut the mangoes length wise
Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
When they start to crackle mix in the mangoes.
Add  water.
Mix in sugar or gur.
Mix in salt when the mangoes are cooked and the syrup is thick.
Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
When the chutney is cool sprinkle this powder on top.

Tuesday, May 10, 2011

Keralite Avial

Ingredients:

Drumsticks- 2, cubed
Green beans- chopped
Raw banana- 1,cubed
Peas- about 1/4 cup
Salt- to taste
Thick curd- 1/2 cup
For the paste:
Grated fresh coconut- 6-7tbsp
Green chillies- 2
Jeera or cumin seeds- 1tsp
Turmeric- 1/4tsp
A little water
For the seasoning:
Coconut oil- 1tbsp
Jeera- 1/2tsp
Hing- A big pinch
Curry leaves- 1 sprig

Steps:

Par boil all the vegetables and keep aside.
Grind the coconut, green chillies, turmeric and jeera with a little water to a coarse paste.
Add the ground paste and 1/4 cup of water to the par boiled vegetables and bring the mixture to a boil.
Add salt and curds and simmer for 5 mins.
Heat the coconut oil in a pan and add the cumin seeds.
Once they sputter add the hing and curry leaves.
Fry till the curry leaves are crisp and add the seasoning to the boiling mixture.
Take off the heat and serve hot with rice.

Sambhar

Ingredients:

Sambar Onion- 3
Potato,gourd,other veggies cut
Toor dal- ½ cup
Turmeric- a pinch
Oil- ¼ tspn
Tamarind-small Lime sized, soaked
Jaggery-1/2 tspn
Salt to taste

For the masala:
Jeera-1/4 Tspn
Fenugreek seeds- A pinch
Cinnamon- 1 inch piece
Channa Dal-1/2 tbspn
Urad dal- ½ tbspn
Coriander Seeds-1 ½ tbspn
Kashmiri red chilli-4
Sesame seeds- 1tspn (optional)

Fresh grated Coconut: 3tbspns

For seasoning:
Oil or ghee- 2tspns
Mustard seeds-1 tspn
Hing- 1 pinch
Curry leaves- 1sprig.

Steps:

Pressure cook toor dal along with turmeric and ¼ tspn of oil for 4 to 5 whistles and keep aside.
Boil the Onion and Potato and keep aside.
For the masala, Heat ½ a tspn of oil in a kadhai and add the jeera, methi and cinnamon and fry for a min.
Then add the channa dal and Urad dal and fry for a min. Add the Coriander seeds and Sesame seeds next and fry till good aroma is emnated. See that the spices are not burnt.
Add the torn red chillies and fry for ½ a min more on a low flame.
Turn off the stove and allow the mixture to cool for some time.
Dry grind the roasted ingredients first. Grind again along with coconut and some water.
Add the ground mixture to the cooked vegetables and then add the cooked dal.
Add the tamarind paste, salt and Jaggery and simmer.
Heat oil in a pan and add the mustard seeds. After they sputter add the curry leaves and hing and add the seasoning to the boiling sambar.
Boil the mixture for a few seconds more and turn off the stove. Serve hot with rice.

Kootu

Ingredients:

Poppy seeds- 1tbsp, roasted till fragrant and brown.
Urad dal- 1tbsp
Channa dal- 1/2tbsp
Coriander seeds- 1/2tbsp
Pepper corn- 6-8
Cinnamon- 1” piece
Kashmiri Red chillies- 2
Oil- ½ tsp
Fresh grated Coconut- 3 tbsp
Salt- to taste
Jaggerry- 1/2tsp
For seasoning:
Mustard seeds- 1tsp
Ghee/ oil- 2tsp
Hing- a big pinch
Curry leaves- 1sprig

Steps:
Par boil the vegetables along with the groundnuts and keep aside.
Heat ½ tsp of oil in a pan and add the pepper corn and cinnamon and fry for a min.
Add the urad dal and channa dal and fry till brown
Add the coriander seeds and sauté for a min more.
Add the red chillies and fry till they are crisp.
Take off the heat, cool and grind the mixture, along with the roasted poppy seeds to a fine powder.
Add the shredded coconut and water and grind to a smooth paste and keep aside.
In a thick bottomed vessel, mix the boiled vegetables along with the cooked dal.
Add the ground paste and some water and bring the mixture to a boil on a low flame.
Add salt and jaggery and boil for some more time. Take off the heat and keep aside.
For the seasoning, heat 2tsp of ghee in a pan and add the mustard seeds.
Once they pop, add the hing and curry leaves.
Saute till the curry leaves are crisp.
Remove from fire and add the seasoning to the kootu.
Serve hot with rice

Tovve

Ingredients:

Moong/Tur/masoor dal 1 cup
Any vegetable eg Ridge gourd ,carrot cubed and par boiled 1
Coconut- 1 tbsp
Turmeric- 1/4 tsp
Salt to taste
Sugar- 1 tsp
Juice of 1/2 lime
Coriander to garnish
For the seasoning:
Oil or ghee- 2 tsp
Mustard- 1/2 tsp
Jeera- 1/2 tsp
Hing- A pinch
Green chilli- 1, finely chopped
Curry leaves- 1 sprig

Steps:

Method:
Pressure cook the dal or dals along with turmeric and 1/4tsp of oil for 5-6 whistles or till done and keep it aside.
Add the cooked vegetable and some water to the dal and bring the miture to a boil on a low flame.
Add the salt, sugar and coconut and boil for 1 more min and take off the heat.
For the seasoning, heat oil or ghee in a pan and add the mustard seeds
Once they pop, add the jeera and rey till they turn brown
Add the hing and the curry leaves and green chillies and fry for a min
Add the seasoning mixture to the dal and mix.
Garnish with lime juice and coriander leaves and serve hot with rice or chapatis.

Monday, May 9, 2011

Chocolate Burfi

Ingredients:

Rava or semolina - 1/2 cup.
Coco powder - 1/2 cup.
Sugar - 1/2 cup.
Butter - 1/4 cup.
Milk - 1 cup.
Cashew-nuts - 2 tbsp.

Steps:

Heat 1 tsp if butter n stir fry cashew-nuts till golden brown.
Add in add semolina n stir fry till golden brown n set aside.
In an other pan bring milk 2 boil and add semolina mixture.
Dissolve choco powder in milk and bring to boil.
Mix in semolina mixture, sugar. Add chopped nuts.
Now add in rest of the butter.
Pour it in a greased pan , let it cool and cut into pieces.
Garnish the burfies with chopped cashew-nuts

Chital Macher Kalia

Ingredients

Chital Fish
1 Tsp Turmeric powder
3 Tbsp Red Chili Powder
1 Tsp Sugar
3 Bay Leaves
2 Pods (chopped) Garlic
4 Sliced Green Chili
1 Tsp Cumin Seeds
2 Tbsp Yogurt
To Taste Salt
1 Large chopped Onion
0.5 Inch piece Ginger
1 Tsp Coriander Seeds
2 Tsp Cumin Seed Powder
12 Whole Whole Red Chili
0.5 Cup Cooking Oil

Steps:

1. Take and clean the fish. Cut into 3/4 inch steaks. Rub one tea spoon each of salt and turmeric powder all over the pieces.

2. Grind to a fine paste coriander & cumin seeds, red chili and ginger adding little water in an electric grinder.

3. Heat 1/2 cup oil and fry the fish pieces. Ensure that the oil is very hot before adding fish other wise fish pieces can stick. Turn each piece and fry till brown. Remove the fish pieces.

4. In the same oil add cumin seeds and bay leaf and when splutters add finely chopped onion and garlic and fry to light brown. Add the ground spices, green chili and cook for three minutes. Add two table-spoon of yogurt/curd and fry till starts to stick to the pan. Stir occasionally.

5. Add the fish pieces and turn over. Add three cups of water and bring to boil. Add salt and sugar and check for seasoning. Reduce heat and simmer for at least ten minutes till gravy becomes thick

Chital Macher Muitha

Ingredients:

Muitha/Dumplings:
Chital Minced
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Green Chilli Paste
1 tsp Roasted Cumin Powder
Salt
Gravy:
1 Onion Paste
1 tbsp Ginger Garlic Paste
1/2 Tomato, chopped
1 Potato, Cubed
1 Bay Leaf
2-3 Cloves
1 Cinnamon Stick
2 Green Cardamom
1/2 tsp Garam Masala Powder


To make the Muitha (Dumplings) mix the minced fish with the Ginger Garlic Paste, Chilli Paste, Cumin Powder and Salt. I know some people use boiled potato or corn flour but I prefer just not to use any binding agent. In a pan, boil some water, now wet your hands and take a small portion of the mixture, give it a round shape. Drop the balls in the hot boiling water and wait till the color changes, take the balls out after 2-3 minutes.
Using a paper towel or napkin, drain the excess water and shallow fry the Dumplings in a pan.
For the gravy, heat oil in a pan, fry the Potato cubes and keep aside. Heat oil in the same pan add the Cloves, Cinnamon, Cardamom and Bay Leaf, leave for a minute and then add the Onion, Ginger Garlic paste, stir fry till the paste becomes brown in color. Add the chopped Tomato or Tomato Puree, Salt, Green Chilli Paste and cook till you can see oil separating out. Pour 2 cups of water, the fried Dumplings, fried Potatoes, cover and give the gravy a boil.
Garnish with Garam Masala Powder and serve with Plain Rice.

Sabudana Kheer

Ingredients:

1/4 cup small sized tapioca pearls/sabudana
3 cups whole milk
scant 1/2 cup sugar
a pinch of saffron
4-5 small green cardamoms seeds ground
5 tablespoons slivered almonds
chopped pistachio for garnish


Steps:

Crush the cardamom seeds and the saffron to a powder with a mortar and pestle.
Roast the nuts very lightly.

Wash the tapioca pearls; soak the pearls for about 5-8 minutes and drain them. Set it aside and let it sit for about 60 minutes. They will plump a little.

In a thick bottomed pot, bring the milk to a slow boil at low to medium heat. Keep stirring the milk to prevent it from sticking at the bottom of the pot and scorching. Add the ground cardamom and saffron to the milk.

Simmer the milk for about 15 minutes while constantly stirring. Add the toasted nuts and tapioca pearls to the pot and cook with the milk till they plump and softens. This should not take longer than 5 minutes. They will get bigger, swollen and kind of translucent. Press a pearl between your fingers; the center should be cooked too. Now add the sugar and the slivered almonds. Simmer, while stirring till the sugar is dissolved. Switch off the heat and cool.

Chill the pudding till ready to serve.
Garnish with nuts and serve chilled.

Tomato Chutney

Ingredients:

250 gms tomatoes cut in four,
1/4 tsp of ginger cut into strips,
1/4 tsp red chilli powder or chopped green chill.
1 tbsp raisins, soaked and cleaned in water
pinch of panch phoron,
1 ts mustard oil,
salt and sugar to taste

Steps:

Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops. Add chopped tomatoes. Stir well. Add salt, cover and simmer 10 minutes. Remove cover. Add ginger strips, chopped chilli and raisins. Add 2-3 tbsp sugar and a cup of water. Continue simmering until tomato chutney thickens and is cooked. Serve cold.

Aam Kasundi

Ingredients:

Green mangoes-1 kg,
Coarse Salt-250 gms,
Ginger paste-50 gms.
Red chilli powder-25 gms,
Mustard powder-150gms,
Ripe tamarind (seedless)- 50gms,
Mustard oil- 250gms,
Salt to taste.

Steps:

Peel and remove the seeds of the mangoes and cut into equal pieces.
Mix in the coarse salt. Use ordinary sea salt . Place in a wooden or a porcelain bowl and leave in the sun for a couple of days until the mango pieces are quite soft. Lightly squeeze and drain the excess liquid accumulated in the bowl. Now add to the mangoes all the spices, the ripe tamarind and salt. Mix thoroughly. In a large aluminum pan heat the oil until a blue haze appears. Add the spiced mango pieces. Stir and mix thoroughly with the oil and remove from fire. Allow to cool and then pour into an airtight glass or earthenware jar. Will keep for 2 months.

Topa kooler / Plum Chutney

Ingredients:
Indian Plum (topa kool):250g ,
Mustard Oil:1tsp,
Whole red chillies: 2-3
A pinch of mustard seed,
Sugar: 2-3tbsp,
Water: 3 cups,
Salt to taste

Steps:

Wash and remove stems from the plum.
Heat oil in the pan. Add whole red chillies and mustard seeds.
When spluttering stops, add plum and a cup of water.
Stir and cook about 5 minutes adding salt to taste. Add water and sugar. Simmer for about 15 minutes, then remove from fire. Cool and serve

Peper Chechki

Ingredients:

1/2 a coconut grated
Grate one medium sized papaya
1/2 tsp grated ginger
1/2 tsp cumin seeds.
two green chillies

Steps:

Heat oil. Add the chillies, ginger and cumin and fry over high heat for one minute.
Add the coconut and fry over medium heat.
Add the papaya.
Stir for a couple of minutes, add a little water and cook over medium heat till all the water dries off.
Fry for about 3 minutes over medium heat, stirring. Salt and sugar to taste

Peper Dalna

Ingredients:

2 large potatoes diced
equal quantity of diced green papayas
2 medium tomatoes, chopped finely.
1 bay leaf
1/2 tsp grated ginger
1/2 tsp cumin seeds
2 green chillies

Steps:

Fry the potatoes and papayas lightly and set aside.
Heat oil in pan.
Add the cumin seeds, bay leaf.
Next add the green chillies and ginger and fry for about one minute in high heat.
Add tomatoes and stir till a paste is formed.
Add potatoes and green papaya and cook over medium heat with a little water, till tender.
Sugar and salt to taste.

Thor /Banana Stem

Ingredients

Thor (Banana Pith/stem)
Mustard seeds 1 tsp
Slit green chillies 2
Mustard paste 1 tsp
Yoghurt 2 tbsp
Salt and sugar to taste

Steps:

Put mustard seeds and the slit green chillies in hot oil so that it sputters.
Put the Thor finely diced in the oil. Stir fry for a few minutes.
Add the mustard paste and the yoghurt along with the salt and sugar.
Cover and cook for a few minutes.

Vegetable Charchari

Ingredients:
Radish
Cauliflower
Cabbage
Pumpkin
Potatoes
Potol
Brinjal
Tomatoes
Mustard paste
Turmeric powder
Salt and sugar to taste.

Steps:

Cut all the vegetables into longish strips.
Put oil in a skillet over medium heat.
When the oil becomes hot, put a teaspoonful of panch-phoron and dried red-chilli.
When the seeds pops up, put all the vegetables. Add some salt and simmer covered.
Stir occasionally.
When the vegetables are half done, add mustard paste and half teaspoonful of turmeric powder and a bit of sugar.
Mix the spices thoroughly with the vegetables and cook till the vegetables are fully cooked.
You may have to add very little water if needed but usually this should not have any gravy.
So keep stirring till all the water dries up.
Serve with rice and daal.

Enchorer Dalna

Ingredients:

1 medium jackfriut (raw)
2 medium potatoes
2 bay leaves
whole cumin seeds
cumin powder, coriander powder, chili powder
garam masala
ghee
cooking oil
salt and sugar to taste

Steps:

Cut the jackfriut and potatoes into small pieces.
Boil the jackfriut pieces in salt water till they become soft (they should not be too soft).
Put oil in a skillet over medium heat.
When the oil becomes hot, put a teaspoonful of whole cumin seeds and bay leaves as phoron.
When the cumin seeds begin to pop, put the potatoes and add salt.
Fry them till they turn golden brown.
Put 2 teaspoonfuls of cumin and coriander powder and a spoonful of chili powder and sugar.
Add the boiled jackfriut pieces now and fry till the spices and the vegetables are cooked properly.
Add water and bring it to boil.
When the gravy attains the desired consistency, add garam masala and ghee for the right flavor.

Panta Bhat

Ingredients:
Left over Rice
Water
Salt
Lemon

Steps:

Soak leftover cooked rice in water overnight at room temperature to ferment. This rice should be ready the next day, soft and mushy.
Squeeze and mash a little.
You can add a small ball of tamarind or squeeze half a lemon and a pinch of salt.`Panta Bhaat’ is now ready to eat

Baati

Ingredients:

250g Wheat flour
1 tbsp semolina
2 tbsp ghee
1 tbsp curd /dahi
Salt to taste

Steps:

Mix the flour, rawa,Salt, curd and ghee
Knead them into stiff dough with warm water
Shape into small balls
Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty
Break open the baati and pour some fresh ghee on the halves
Serve with dal.

Mixed Vegetable Bhujia

Ingredients:

Potatoes-200gm
Cabbage-100gm
Peas-100gm
Tomatoes-100gm
Onion-100gm
Turmeric-1/2tsp
Cumin-1/2 tsp
Ginger-1 inch piece
Garlic -3
Dry mango powder/amchur
Oil-3tbsp

Steps:
Wash and chop vegetables
Heat oil and fry chopped spices
Add vegetables and Salt
Sauté and mix well
Cover the pan with well fitting lid
Cook gently, shaking the pan frequently to prevent burning
Add water if necessary and cook till all vegetables are properly cooked, add mango powder and remove.
Serve with chapatis.

Rajbhog

Ingredients:
200g paneer
1 kg Sugar
2 tsp Cardamom powder
8 Almonds (sliced)
8 Pistachios (chopped)
1 tablespoon refined flour(Maida)


Steps:

Boil 1 kg of sugar with 200ml of water and 1 tsp cardamom and boil to get one-thread consistency syrup
Knead the paneer with maida and make small round balls
Add saffron, almonds, pistachios and cardamom powder together
Divide the filling into five portions and put into the centre of each paneer ball
Roll back into a ball shape and lower into the hot syrup for a couple of minutes and remove
Let it cool before serving

Lobia Ka Salan

Ingredients:
Lobia(white kidney beans) 2 cups
Onion paste-3-4 tsp
Ginger-garlic -1 ½ tsp
Red chilli powder-2 tsp
Turmeric powder-1 tsp
Dhania powder-3 tsp
Tomato puree-4-5 tbsp
Oil-3-4 tbsp
Salt-to taste

Steps:

Soak the lobia overnight in water
Pressure-cook it in pressure cooker till tender but not over cook it
Heat oil in a pan and fry the onion paste till light pink
Add the ginger-garlic paste and fry for another few minutes
Add the spices and tomato puree and cook for further 2 minutes
Then mix in boiled lobia and 2 cups of water
Add Salt to taste and bring the curry to a boil
Cook over medium heat for further 5-6 minutes
And serve hot with chapati or rice

Ghugni

Ingredients:

Dry white peas – 1cup
Ginger paste – 1 1/2 tbsp
garlic 4 crushed
green chillies – 4
cinnamon – 1 small stick
cardamom – 2 pods
bay leaf – 1
cumin seeds – 1tsp
onions – 2
tomatoes- 2
tamarind paste – 1tsp
chili powder-1tsp
garam masala powder -2 tsp
coriander leaves – a few cut
coconut scrapings – 2 tbsp
oil – 2 tbsp
salt to taste

Steps:

Soak dry peas overnight. In the morning pressure cook it on slow flame.

for half an hour. Take a heavy bottomed vessel, add oil, splutter cumin seeds, then add cinnamon, cardamom, bay leaf fry for a few
seconds.
Then add garlic, ginger, green chillies, fry for a minute and then add onions and fry.
After the onions turn pink add the tomatoes and tamarind paste and saute for a minute.
When the tomatoes turn soft and pulpy add chili powder and garam masala powder and salt.
Also add the cooked dry peas and coconut shreds and simmer for five minutes.
Garnish with coriander leaves. Serve hot with bread or chappatis.

Sunday, May 8, 2011

Tak Dal

Ingredients:

1/2 cup Masoor Daal
1 small raw mango
1 tbsp of oil
1 tsp mustard seeds
1/4tsp of turmeric powder
1 dried red chilli
salt to taste
1/2 tsp of sugar, just to balance the sourness of mango.

Steps:

Boil the daal with 2 cups of water alongwith 1 tsp salt and the turmeric powder .

Slice the mango lengthwise in finger size pieces . You can keep the seed or throw it away.

Heat oil in a kadai. Add mustard seeds and dried chilli . As they stop spluttering break a few seeds to bring out the flavor.Add the mango pieces.Add a little salt. Cover and cook till the mango pieces get softened.

Add the boiled daal.Let it simmer for 5 mins alongwith the mango pieces. Add the sugar.

Serve with hot rice.

Thursday, May 5, 2011

Daal Dhokli

Ingredients :

250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.

Steps:

Shift wheat flour. Add salt, turmeric powder, ajvain, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.

Wash tuver dal and pressure cook it for three whistles.

Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.

When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tuver dal.
Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.

Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.

Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves

Khandvi

Ingredient:

1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Steps:

Mix water, flour, salt and turmeric to form a batter.
Heat oil in a heavy pan, add batter. Mix evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish.
For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls.
Serve as is or with garlic chutney.

Undhiyu

Ingredients:

4 small brinjals
4 small potatoes
4 big pieces of plantain
8 tondli/ ivy gourd
1/4 cup surti papdi/surti beans/avrekayi
1/4 cup purple yam(ratalu/kand)

For paste:
1/4 cup coriander leaves
4 green chillies
1 tsp jaggery
1 tbsp lemon juice
1 tsp ginger
1 tsp garlic
1/4 cup fresh peas
1/4 cup coconut
1 tsp coriander seeds
1 tsp cumin seeds
A pinch turmeric
Salt to taste

For Muthiya:
1/4 cup fenugreek leaves
1/8 cup wheat flour
1/8 cup besan
1 tsp chilli powder
A pinch turmeric
Salt
Oil

Tempering:
Oil
1/2 tsp ajwain
A pinch asafoetida

Steps:

In a bowl, take the muthiya ingredients. Add a little water to make a dough. Make small balls from the dough. Deep fry the balls and keep it aside.
Grind the paste ingredients without adding too much water.
Make deep cross into eggplants, plantains and stuff the paste into them.
String the surati beans. If they are too big, cut them into two. Cut tondli into 4.
Heat oil and add ajwain, asafoetida.
Now slowly add all the vegetables and add remaining paste over the vegetables. Add about 1/4 cup water (oil can also be used)
Cover and cook on a medium flame.
When the vegetables are almost done, add muthiya
Cook for 2-3 mins and take off the heat.