Dhokla

Ingredients
Besan 1/2 cup

Suji  1 1/2 cup
plain yogurt( should be a little sour) - 1/2 cup
soda bicarb  1 tsp/ eno 1/2 sachet
green chili paste  1 tsp
sugar 2 tbsp
Turmeric powder  ½ tsp
salt to taste
lemon

For Seasoning

coriander chopped - 2 tbsp.
oil - 1 tbsp
mustard seeds - ½ tsp
Curry leaves ( optional) -8-10

Steps

Put gram flour and suji in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours.
Add chili paste salt to the batter.
Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.
Add the soda bi carb /eno to the flour mixture  and mix well. Pour immedietly into flat greased vessel or a thali or a cake tin.
Steam for about 15 minutes.Let cool for a few minutes.
Cut into squares.

Make a syrup after adding 2 tbsp sugar in 200 ml of water and a lemon. Put the dhokla in syrup for a minute then drain. 
Make seasoning
Heat oil in a small pan. Add mustard seeds
When they stop spluttering, add curry leaves.
Pour over dhokla squares. Sprinkle chopped coriander.

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

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.

Dabeli

Ingredients:

Buns

1 Onion, chopped 

1/2 Cup fresh cilantro, chopped 

1/2 Cup peanuts, roasted 

2 tsp Fresh garlic chutney 

1/2 Cup fresh pomegranate seeds 

6 tbsp Dates & Tamarind chutney 

Olive oil, for cooking

For Masala:
 

2 Dry Red chili 

1/2" cinnamon sticks 

1 tsp Coriander seeds 

1/4 tsp Cumin seeds 

2 Cloves

For The Filling: 

1 Cup boiled and mashed potatoes / cooking banana

2 Tomatoes, finely chopped

A pinch asafetida powder 

2 tbsp Dates & Tamarind Chutney

1/2 tsp Cumin seeds 

2 tbsp Oil 

Salt to taste

Steps: 
Roast the masala ingredients in a pan for about 2 to 3 minutes.

 Grind them to make a fine powder in a  grinder, set aside

 For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle, then add asafoetida, chopped tomatoes, dabeli masala, salt & let it cook untill tomatoes are fully cooked, then add potatoes & mix well.

 Remove them from the heat, combine dates-tamarind chutney and mix well.

 Fry buns using a little  oil.

 Now put 12 equal portion of the filling on the lower half of each bun.

  

Top it with the chopped onion, cilantro, pomegranate, peanuts, garlic chutney and dates-tamarind chutney. 

Sandwich it with the top halves of the burger buns and serve.

Panchavati dal

Ingredients:

 

1/4 Cup moong dal

1/4 Cup masoor dal (split red lentil)

1/4 Cup tur dal (split pigeon peas)

1/4 Cup urad dal (split black gram )

1/4 Cup chana dal (split chickpea )

2 Onions, finely chopped

3 Tomatoes, finely chopped

1" Ginger piece, minced fine

4 pods garlic, minced

1 tsp Garam masala

1/4 tsp turmeric powder

3/4 tsp red chilli powder

Freshly squeezed lemon juice

Some chopped, cilantro/ dhania

Salt to taste

1/2 tsp Mustard seeds

1 tsp Cumin seeds

4 Indian green chillies, slitted

Few curry leaves

Few pinches, Asafoetida

Steps:

 

1.  Mix all of these dals add some water & pressure cook it upto 2 whistles.

2. Heat oil, add mustard seeds and let it splutter, then add cumin seeds, green chillies, curry leaves and asafoetida. 

3. Now add chopped onions, ginger, garlic & tomatoes. Cook a little untill onions are translucent.

4. Add boiled dals, salt, turmeric, red chilli powder, garam masala, and bring it to one quick boil.

5. Finally add freshly squeezed lemon juice & cilantro.

Serve with rice or naan..

Methi Khakhra

Ingredients:

Whole wheat Flour 2 cups
Dry fenugreek leaves/methi 2 tsp
Salt to taste
Oil

Steps:
Mix flour and salt in a bowl. Add dry fenugreek leaves and mix well. Add enough water to knead into medium soft dough.
Divide into 12-15 equal sized balls. Apply a little oil on the chakla and roll out the balls into very thin and round chapattis.
Heat a thick tawa, put the chapatti on it and roast on slow heat. Turn and hold it down with a wooden press. Continue pressing and turning till the khakra is ready. Apply a little oil on one side and shallow fry pressing all the while, specially the edges.
When it is crisp and light brown in colour, it is done. Remove, allow it to cool and store in an airtight container carefully.

Batata Vara

Ingredients

 4 large potatoes
6 cloves garlic
2 inch ginger
4 green chillies
1 lime; juiced
2 tbsp chopped coriander
salt to taste

for Batter
1 cup chickpea flour; besan
3/4 cup water
1/3 tspn baking soda
salt to taste
Oil for frying

Steps:

1. Wash and peel the potatoes , boil and roughly mash.
2. Puree the garlic, ginger and chillies with the lime juice
3. Add to the potatoes with the coriander and salt, mix
4. Make lime sized balls.
5. To make the batter add the flour, salt and baking soda in a bowl, add the water in slowly mixing it well. The batter should be like a pancake mix.
6. Heat the oil in a frying pan / karai / small wok, dip the potato balls in the batter and deep fry.