Ingredients

2 cups Butter Milk (Mattha)
1-½ cup Bengal Gram Flour (Besan)
¼ teaspoon Mustard Seeds
½ teaspoon Turmeric Powder
¼ teaspoon Asafoetida (Hing)
3-4 Curry Leaves
2 Green Chillies
1 tablespoon Sesame Seeds (Til)
1 tablespoon Oil

How to make Khandvi

• Mix besan, turmeric powder, salt and hing to form a powdered batter.
• Now pour butter milk into the batter while stirring.
• Keep this batter on medium flame for 7-8 minutes and stir continuously, to avoid any lump formation.
• Now put off the flame and spread the mixture as thin as possible on a greasy plate.
• Let it cool. Afterwards, cut the spread into 2-inch wide strips and roll each strip carefully.
• Heat the oil. Add mustard seeds, curry leaves, sesame seeds and green chillies to it.
• Allow the seeds to crackle. Spread it immediately on the rolls.
• Khandavi is ready to serve.

Ingredients

200 gm yogurt
2 green chillies chopped
2 tablespoon coriander leaves chopped
1 teaspoon cumin powder roasted
Salt to taste
2 medium cucumbers

How to make Kakdi Nu Raitu

• Take off and grate the cucumbers.
• Put in a muslin cloth and squeeze to extract extra moisture.
• Mix everything yogurt, cut coriander leaves, cut green chillies, cumin powder and salt.
• Mix in the grated cucumbers just before serving.
• Serve chilled.

Ingredients

6 – 8 cloves garlic
6 -8 potatoes small
3 – 4 baby brinjals
100 grams yam (kand)
1 teaspoon turmeric powder
5 tablespoon oil
2 tablespoon coconut scraped
25 – 30 broad beans (sem fali)
4 green chillies
1 cup coriander leaves
A pinch asafoetida
2 raw bananas
2 inch ginger
1 teaspoon mustard

How to make Undhiyo

• Wash, take off and dice potatoes, yam and raw bananas.
• Wash brinjals and slit them into four without cutting the stem.
• Make a paste of garlic, green chillies and ginger and mix cut coriander.
• Mix all the muthiya ingredients except oil and prepare a firm dough.
• Divide into small portions and shape each into one-inch long half-inch thick rolls.
• Deep fry in hot oil, remove and keep aside.
• String beans and cut into one-inch long pieces.
• Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
• When mustard seeds crackle mix in ground masala and broad beans.
• Put the rest of the vegetables in layers one on top of the other.
• Sprinkle salt and turmeric powder.
• Stir fry for five minutes on high flame heat.
• Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
• Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
• Shake the vegetables occasionally but do not use a spoon to stir.
• Serve hot decorated with scraped coconut.

Ingredients

Saffrona few strands
1 1/2 litremilk
3/4 cup sugar
1/2 cup almonds
8 – 10 pistachios8-10
2 tablespoon sunflower seeds (chironji)

How to make Asoondi

• Soak almonds in warm water to blanch.
• Take off the skin.
• Reserve a few for garnishing and make a paste of the rest.
• Slice almonds reserved for decorate and pistachio nuts.
• Wash and strain chironji.
• Bring milk to a boil, stirring continuously.
• Simmer (boil slowly at low temperature) over low heat up till milk coats the back of the spoon.
• Stir in almond paste dissolved in half a cup of water or milk and mix well.
• Mix in sugar and saffron and stir fry till sugar gets fully dissolved.
• Chill and serve decorated with pista, chironji and almonds.

Ingredients

125 gms chickai supari
4 tablespoon poppy seeds (khuskhus)
1/4 teaspoon nutmeg powder
1/2 cup coconut scraped
1 tablespoon pot masala
8 – 10 cloves
250 gms bhardi supari
1 cup fennel seeds (saunf)
8 – 10 green cardamoms
2 tablespoon vegetable fat (ghee)

How to make Masala Supari

• Roast coconut, cardamoms, poppy seeds, cloves and aniseeds separately.
• Grind cardamoms, poppy seeds, cloves and aniseed.
• Break the supari into coarse pieces.
• Heat up the ghee and stir fry the supari till golden.
• Take off and mix with the rest of the ingredients.
• Cool and serve.

Ingredients

2 tablespoon coriander leaves chopped
2 tablespoon green chilli paste
2 red chillies whole
1 teaspoon mustard seeds
2 cup rice
3 tablespoon oil
1/2 tablespoon ginger paste
1 sprig green garlic chopped
250 gms broad bean seeds (leelva)
Salt to taste
A pinch asafoetida

How to make Leelva Nu Bhaat

• Clean, wash and soak the rice for half an hour.
• Remove away all the water.
• Heat up oil in a kadhai.
• Mix in mustard seeds, asafoetida and broken red chillies.
• When they start to crackle mix in leelva and ginger and green chilli pastes.
• Stir fry for a minute.
• Mix in rice.
• Stir fry for few minutes.
• Mix in four cup of boiling water.
• Lower the heat up to simmer (boil slowly at low temperature) and stir fry until all the water has been absorbed.
• Serve hot, decorated with cut coriander and cut green garlic.

Ingredients

1 cup bengal gram flour (besan)
2 tablespoon oil
1/4 teaspoon turmeric powder
3/4 teaspoon red chilli powder1/2 cup yogurt
10 cloves garlic chopped
2 teaspoon coriander powder
1 teaspoon cumin seeds
1 tablespoon coriander leaves chopped
300 gms, baby potatoes
Oil to fry
1/2 teaspoon garam masala powder

How to make Lasaniya Batata

• Take off the potatoes and slit from the centre, but do not split.
• Heat up oil and fry till golden on medium heat.
• Heat up 2 tablespoon of oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
• Mix in cut garlic and stir fry for a while, but do not let it brown.
• Then mix in gram flour and stir fry for another five minutes on a slow heat.
• Mix in coriander powder, garam masala powder, red chilli powder, turmeric powder and stir fry for one minute.
• Take off the kadhai from heat up and mix in yogurt, a little water.
• Mix and stir fry again.
• Mix in half the cut coriander and the fried potatoes.
• Stir fry on a very slow heat up for 10-15 minutes.
• Serve hot decorated with the remaining cut coriander.

Ingredients

2 Medium pieces lotus stem, cut and peeled into 1/2 inch thick slices
2 Chopped tomatoes
2 Finely chopped onion
1 Inch piece ginger, chopped
2-3 Green chillies-deseeded and chopped
8-10 Garlic flakes, crushed
1/2 teaspoon Amchoor
2 teaspoon Lemon juice
1/2 teaspoon Garam masala
3/4 Cup well beaten curd
2 tablespoon Ghee
Water as required
Salt as required
Sabut Garam Masala
1 Moti elaichi
1 Inch stick cinnamon
1/2 teaspoon Cumin seed
2-3 Laung
Mirch Masala
2 Dry red chillies
1/2 teaspoon Pepper corns
1 teaspoon Coriander seeds
1/4 teaspoon Black cumin seeds

How to make Khaman Kakdi

• Take a skillet and add 4-5 cups water with 2 teaspoon salt and 2 teaspoon lemon juice to it, bring it to a boil.
• Add the lotus stem to it and cover it.
• Simmer over low heat for about 15 minutes.
• Drain out the liquid, set aside.
• Now heat ghee in a pan and add all the sabut garam masala to it, fry it for about 1 minute.
• Combine the chopped onions with it and cook until light brown.
• Add ginger, green chillies, mirch masala and garlic to it and cook for a minute.
• Beat the curd and add it to the onions, keep stirring.
• Cook it for about 5 to 7 minutes until the ghee separates.
• Combine the chopped tomatoes, salt, garam masala and amchoor with it and fry until the ghee separates.
• Add 1/2 cup water to it and bring it to a boil.
• Add the boiled pieces of lotus stem and cook for about 5 to 7 minutes.
• Cover and simmer over low heat for about 10 minutes.

Ingredients

2 Potato
3 Tomatoes
1 teaspoon Red chilli powder
1/2 teaspoon Garam masala
3 cups Water
1 teaspoon Corainder powder
2 teaspoon Corainder leaves
1/2 teaspoon Sagar
1 Pinch Turmeric powder
3 tablespoon Oil
Salt To Taste

How to make Vangi Batata Bhaaji

• Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
• Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
• Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
• Cover with a lid and simmer the heat. Cook until the vegetables are done.
• Garnish vangi batata bhaji (eggplant potato curry) with corainder leaves and serve hot with chapati or rice.

Ingredients

1 1/2 cups Toor Dal (Split Pigeon Peas), cleaned, washed and drained
1 teaspoon Mustard Seeds
¼ teaspoon Asafoetida Powder (hing)
1 teaspoon Fenugreek Seeds (methi)
1 teaspoon Cumin Seed
3 Green Chilies, finely chopped
5 Fresh Curry Leaves, washed and torn
1 Small Fresh Ginger, finely chopped
½ teaspoon Red Chili Powder
2 Medium Fresh Tomatoes, chopped
4- 5 cups Water
2 teaspoon Turmeric Powder
½ cup Tamarind Pulp
2 tablespoon Fresh Coriander Leaves, finely chopped
4 tablespoon Oil
Salt, to taste

How to make Toor Dal

• Soak dal for ½ hr – 1 hr. When soaked, put the dal with 4- 5 cup of water in pressure cooker and cook it till it is tender.
• When cooked, mash the dal with its beater using beater.
• Now, add the tomatoes, green chilies, ginger, curry leaves, turmeric powder and salt in it, mix well and let it cook on medium-high flame till tomatoes are tender and dal changes its color. Add water to it if required.
• Extract tamarind pulp by soaking it in a cup of water, then squeezing out tamarind pulp and then adding with water to get tamarind water.
• Add this tamarind water to the Dal mixture and allow it to boil for another 10 minutes or till Dal becomes sour of your taste. Turn the knob on slow flame when done.
• Now, heat oil in the pan and add mustard seeds, methi seeds and cumin seeds in it.
• When the seeds start to crackle, add asafoetida powder and red chili powder to it and add it to the dal for color.
• Remove the dal from flame and add fresh coriander leaves to it and serve hot with rice.