Frankie - Rakshaben

Take 100 gms of Maida add little curd to it, add water and prepare better like Dosa, add salt to it. Keep it for 5-6 hrs. after that prepare Frankie base, (i.e pudas). If u don't mind eating Egg than u can add egg instead of curd, 1/2 egg for 100 gms of maida( I have never tried with egg),For filling inside boil pottatoes, smash it add salt, finely chopped onions, coriender,lime juice or amchur powder,mix it properly ,prepare long cutlets and shallow fry it on non stick. Now on non stick tava take prepared frankie base apply green chutney on it, add finely chopped onions , sprinkle amchur powder, Sanchal powder,Red chilly powder than put ready cutlet in between and roll it out , serve hot. You can even apply amli chutni if u like. For corn feling you take boiled and mashed corn add bread sliced(dipped in water and mashed), add little boiled and mashed potato for binding and prepare cutlet.
This corn cutlets test very good as corn tickky also, u can serve it as starter also.In that if u like u can add boiled finely chopped vegetables like French beans, carrot, peas etc.

Chilli Paneer - Pallika

http://rasaswad.blogspot.com/2009/12/anniversary-lunch-chilli-paneer.html

This one is from Vah re vah. Follow it to the letter - curry leaves and all. The only change I did was I added some baby corms to the leftover batter, fried them and added along with the paneer. Also added some mushrooms. It was really good..

Ingredients

Directions
pinch pinch ajinomoto
1 tsp chilli garlic sauce
1/2 tsp coriander powder
1 1/2 tbsp Corn flour
1/2 tsp cumin seeds
7 number curry leaves
1 number egg
1 tsp garlic chopped
1/2 tbsp ginger garlic paste
4 number green chillies
1 tsp lime juice
1 tbsp maida
for fying oil
1/2 cup onion
1 lbs paneer
1 cup red bell pepper
as per taste salt
1 tsp soya sauce
as needed water
1 cup yellow bell pepper


Cut paneer into cubes.

Take a dish add salt,ginger garlic, water,egg and mix well and pour on the cubes mix well and add maida.

Take oil to fry add the mixed paneer into it and fry in very slow flame.

Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion,coriander powder,little water,chill garlic sauce,ajinomato,red bell pepper,yellow ,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add paneer and mix well,

Finely finish it off with coriander leaves.

Chaat -Pallika

http://rasaswad.blogspot.com/2010/04/chat-night.html

Chat Night
So we had friends over, and one of them doesn't eat onions and garlic..so I thought up a chat menu that can be customized both ways..It turned out to be a huge hit..Here's what I came up with..

1. Mung dal wada with or without onions and spring onion dip. Mummy's recipe from here.
2. Khaman Dhokla. Used Talod na Dhokla and followed the package directions exactly (it's important to follow the proportions exactly). Then for the tadka, added mustard seeds, green chillies, sesame seeds, curry leaves and water. Boil and spread. Garnish with cilantro, fresh coconut and Sev.
3. Radga Pattice. Recipe follows.
4. Kulfi - Hugely popular..Ideas from showmethecurry.com, but modified quite a bit. Recipe follows.


Ragda Pattice:

Pattice:

Boil, peel and mash potatoes (use Russet for good results since they have more starch). Add salt, lime juice, chat masala, red chilli powder, chopped cilantro, and corn starch. Make medium sized tikkis and shallow fry with very little oil.

Ragda:
Soak white peas (You get it in the Indian grocery stores under the name "safed matar" or "safed vatana") overnight. Next morning, drain the water, rinse it well and pressure cook till soft with plenty of water, salt and turmeric powder. Soak tamarind in water for about half an hour. Add the tamarind water to the ragda, add some red chilli powder, chat masala and roasted cumin powder (go easy on the spices. Ragda should be very lightly spiced for the flavors of the toppings to shine). Adjust the consistency with water and boil some more.

Toppings:
Salt, red chilli powder, chat masala, fresh grated coconut, chopped cilantro, chopped onions, chopped tomatoes, pieces of lime, Sev, three chutneys (recipes follow).

Date Tamarind chutney:
Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.

Green Chutney:
Grind together cilantro, mint, green chillies, ginger, Dalia (roasted chana), whole raw zeera, hing, turmeric powder, and water. Squeeze some lime juice. May also add garlic.

Garlic Chutney:
Grind together garlic cloves, red chilli powder, salt and water.

To Assemble (can adapt as per your preference):
In a bowl, start with 2-3 tikkis. Ladle out Ragda on top of the tikkis, spread the three chutneys, sprinkle other toppings and serve.


Kulfi

Boil about half a gallon of whole milk on medium heat and stir to avoid scorching. Reduce to almost one third the volume. Dissolve about one tbsp of cornstarch in some cold milk and add to the boiling milk. let the milk thicken slightly more. In the mean time, soak a few strands of saffron in milk for about half an hour, and create a paste using a pestle. Add this to the milk. Add one can of evaporated milk, one can of condensed milk, about a cup of sugar, stir and let cool. Add about 8-10 fl. oz. (3/4 carton of the 16 ounce pack) heavy cream. Add fresh cardamom powder and coarsely crushed cashew nuts, almonds and pistachios. (The flavors can be adapted..think plain malai, Mango, Rose, fruits, etc). Now, fill small plastic disposable cups upto about 3/4th full. Cover with a small piece of aluminum foil, and insert an ice cream stick (The foil helps keep the stick in place before freezing). Freeze for 6-7 hours or overnight. Rub the kulfi with palms before serving to release. May use kulfi molds, if available. Enjoy!!

Tip: I didn't try this, but I saw this tip twice in my research: grind a slice or two of white bread and add to the boiling milk to avoid crystals. Cornstarch worked fine for me, though

Ghaau No Sheero - Pallika

There are so many stories attached to this one. Here's one that comes to mind..When mom was a very little girl (Maybe 10-12 years), she made a small quantity of this exactly as per the recipe...the right proportions, and the right order and everything. Everyone in the house was extremely impressed..wow..little Beena made Sheero? They all loved it. The next time, when Baa was away, mom decided to make it again. This time, she wanted to make a lot of it, so everyone can have enough..just that .. she thought Baa was being too picky (Why is it that three generations later, this sentiment hasn't changed much?). She thought this whole process of heating up ghee, waiting for it to melt, roasting the atta, waiting for it to brown, adding the milk, waiting for it to be soaked up, adding the sugars and waiting for them to be reduced...was all too cumbersome...so she did the smart thing...She just put everything together in a big pot - ghee, flour, milk, sugar, gud - a good quantity of it..and started stirring everything together...for a while...You really don't want to know what happened...!!

Fast forward some 50 years...her daughter, that is, me was faced with making this dish in a large quantity. Actually, I'de been married only for a few days, and the tradition at my in-law's place is that the new bride doesn't enter the kitchen until a special ceremony is performed. And as part of that ceremony, she makes something sweet for the whole family. My mom-in-law asked me what I wanted to make, and I picked this. It's called Atte-jo-Seero in Sindhi. Just that my in-laws sometimes make it with oil, and water, and sugar (no Gud). I wasn't very comfortable with that version, but my mom-in-law said "Just tell me what you need and I'll prepare everything for you". She got everything out, and then left the kitchen, so I could cook without any pressure. Yeah, right..No pressure! Well..thankfully, I had made this several times..and so it turned out really well..and it's all we had for the meal that day (except, my mom-in-law also asked me to roast some papads to go with it(incidentally,in the old days, a new bride was asked to roast papads to check if she knows how to cook). Like all other wedding ceremonies, this one also ended with me being loaded with cash, including my hubby!!

So, here's the actual recipe. If someone know the exact measures, pls post them in the comments..

Heat up a good amount of ghee in a pan. Let it melt. Now add regular roti atta (as much as to make a thick paste). Keep roasting till it turns a nice golden brown and gives out wonderful aroma. Add milk to this and continue stirring (so as not to form lumps) till you get a soft mass. Now, with a spoon, get this soft mass to occupy only half of your pan, so that the remaining half can be used to measure the sugars. Fill half of the empty half with white sugar, and the remaining half of the empty half with chopped Gud. Mix everything well. Once Sheera consistency is reached, remove from fire and add cardamom, nutmeg and nuts. Serve warm.

Magas - Pallika

I don't have proportions for this. I make it twice a year for L.'s fasts. Of course, I also have the memories of getting a "bau ni goli" from Baa when I was a young girl. I think this was a standard sweet for her Seva.

Heat good amount of Ghee (I usually use about half a cup or so). Add Besan till you get a wet mixture. Keep roasting on a slow to medium heat till it turns a nice golden color, and your home is filled with Roasting besan aroma (Remember, you might not smell it in the kitchen yourself, but people in other rooms can). At this point, take it off the heat, and add ground sugar (in the US, just use regular Sugar). Roughly the same volume as the roasted flour. Mix well so the sugar melts. Add ground cardamom, grated nutmeg, and chopped nuts (optional). Transfer to a greased plate or a small casserole dish, and let cool for about half an hour to an hour. Make small indentations with a knife, and let cool completely. Now make the pieces and store in a cool, dry place.

Mag Ni dal no sheero - Rakshaben

Generally u have to use mung dal(Soaked for 5-6 hrs & made in to paste), but in that sheera lot of ghee is required so for our use I generally use Mungdal crushed in to powder not very fine powder it should be kakra( to make powder micro the whole mung dal for 2 mins. than after it cools down than crush it but don't make it very kakra also) Take 1 vati powder , 4-5 spoon of ghee mix it properly keep in micro for 2-3 min, mix it again & micro it for another 3-4 minutes. You should mix it in between to avoid darkning from middle. You should micro it till it becomes light brown in colour, add 21/2 vati of warm milk to it, again micro it till all the milk gets absorbed.add 1 vati of sugar , if u want to use mawa add 1 vati of mawa in that case u have to add 1/2 vati sugar more. Micro it till u get the consistancy. Now u can add elaichee, kesar, badam, pista whatever u wish to add. This method is with less of ghee as well as take less time to cook.

Churma na Ladoo - Pallika

This is one of my most favorite recipes..ever..It is a little bit of work..but it's worth it. I remember my mom packing a big container whenever we went on a trip..where she wasn't sure about finding decent food for me. All I needed was a couple of these ladoo's and milk, and I was good. The proportions are not exact, but I'll try to describe them as best as I can.

Take Ladoo no Lot (Coarse Wheat flour) in a bowl. Add enough ghee to make "Muthi padtu mon" (This means that as you rub the ghee in the flour, try to hold it in your fist. If the flour holds it's shape somewhat, that's enough ghee). Now add enough Milk to make a very soft dough, cover, and leave aside (The coarse wheat flour will absorb a lot of milk, so make sure there's extra). After the dough has rested for half an hour or so, knead it gently, and make fist-sized muthias. Make sure they are flat, with indentations made with your fingers. This will ensure even cooking. In a kadai, heat ghee and start frying the muthias on a low-medium flame. You can overlap the muthias slightly on top of each other. This would steam them and make sure they get cooked. We really want to make sure they are not raw in the middle, but not completely crisp either. Once you get a nice golden brown color, drain from the ghee and immidiately break into small pieces. Let cool slightly, and before it cools completely, run it through a blender or a food processor. Now, take a big Parat (Kathrot, or a big thaali), and sieve the ground muthia, or "churmu" through a very coarse sieve (Usually a stainless steel one with big holes works the best). Repeat with other batches of the muthias till all the churmu is ready. Now, drain out the ghee from the kadai, and dry roast sesame seeds (as per taste). Transfer the toasted sesame seeds to the Big Plate with the churmu. You may also add khus khus, and grated dry coconut, in a similar way. Grind some ilaichi seeds into powder and add to the churmu. Add freshly grated nutmeg and mix everything well. Now, heat a small amount of ghee in the kadai. Add Gud (roughly half the amount, by volume, of the total churmu). And heat it gently. You may also add a spoon or two of water at this stage. As soon as the Gud is melted, Add the Churmu to the melted Gud, mix everything thoroughly, and cover (so as not to lose heat). Now transfer small batch of this mixture back to the Thaali, and start making Ladoos (you may cover these with khus khus, if you like..I don't think my mom did that). Doing it in batches will make sure that all the mixture does not cool down at the same time, hence giving you time to form the ladoos. In case it cools down, you can gently heat the kadai again. Transfer the laddos to an airtight container only after they have completely cooled down and set. Enjoy!!

Mohanthal - Rakshaben

Take chana no kakro lot 2 katori, 50 gm 0f mawa, little more than11/2 katori of sugar, elaichee powder, kesar, 1/2-3/4 katori of ghee

Make chasni , as Palli was saying don't bother you have to boil it till sugar melts and never take to much of water.In other vessal take Ghee and when it starts melting add atta to it,mix it till it becomes gulabi(golden)

Kaju Katri - Rakshaben

Take 2 katori of kaju powder, 1/2 ltr of milk, 100 gms of mawa, 11/2 katori of sugar , kesar,elaichee powder

Make chasni to melt sugar, (add very little water) add kaju powder, milk to it let it boil when it starts thickening add mawa to it cook for 4-5 min., when it leaves the pan( consistancy should be thick) remove from gas add elaichee & kesar mix it properly.( Spe. Tip :Take little of ghee apply it on plastic sheet & put the ready daugh like mawa in it & with covering it with sheet mix it properly to make it smooth)Let it be in plastic sheet & make rotla out of it & cut in the shape you like.
Note : if some time you feel it is still not so thick you can keep it on gas again, & some times you feel it has turned out very hard you can add little milk and can cook it again.

Mango Barfi - Rakshaben

As it is mango season I would like to mention this ,
Take any mango Pulp 1/2 Kg or you can take katori measurement ( 6 Medium size Katori pulp), 1/2 ltr. of milk, 150 gm of mawa, 350-400 gm of sugar(4- 41/2 katori sugar)

Mix mango pulp( Afoos, rajapuri anything will do) with milk, let it boil (Special tip: Take nonstic pan with lid) till it becomes thick in consistancy, add sugar again let it boil, when it becomes thick again add mawa in to it, cook it for 4-5 min and remove it in greeced thali.

Cheese Paneer rolls - Rakshaben

Take 2-3 boiled & smashed potatoes, add 100 gms of grated paneer, 50 gms of grated cheese,1/2 finely chopped green capcicum , coriender finely chopped, salt, pepper to it mix it properly & make roll . Prepare Maida nu khiru or you can deep it in corn flour also and deep fry it.

For this you can also make it attractive by covering it with sali potatto. For it take 1-2 big potatto & prepere sali in water add salt to it , keep it in fridge for some time, than remove from water and let it dry for some time. cover the roll with it,make it tight and deep fry it. If u feel that u want be able to fry it than coat it with thin maida layer. (Maida nu khiru-add more water to prepare thin coating).

Ratallo na vada - Rakshaben

As we are preparing Allo vada, same way you have to boil rataloo & smash it, add salt, green chiiie paste, garlic paste, coriender leaves chopped finely, limboo, kismis, sugar (optional).Mix everything & prepare balls.
For coating prepere chana na lot nu khiru adding some rice flour and maida in it. Cover the balls of rataloo & deep fry it.

For pattice instead of allo cover you can use rataloo , it taste really good.

Crispy Vegetable - Rakshaben

Long strings of flower, carrot, potatto, French beans: cut every thing in long strings & half cook it.
take 3-4 tbsp of corn flour, 1 vati of maida add salt, black pepper, mix all the vegetable along with it, keep for some time, after that if required add little water and deep fry it. You can take bitter guard (Karela) also.

Cheese Straws..quick appetizer - Pallika

I took these to a friend's birthday party..and worked out well. The recipe is from

SmittenKitchen

Combine 11/2 cups grated sharp cheese like cheddar (I used a mexican blend), 1/2 cup soft butter, 3/4 cup of flour, salt, red chilli flakes, and a table spoon on cream into dough. Roll out and cut into strips. Bake at 350 for 10-15 mins. Cool and serve.

Matar Kachori - Pallika

Here's a Sanjeev Kapoor recipe that I've made a couple of times, and it works great!

MATAR KI KACHORI
These kachoris are stuffed with spicy peas and served with a chutney.
Preparation Time : 30-35 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
FOR COVERING
Refined flour (maida)
1 1/2 cups
Salt
to taste
Desi ghee
5 tablespoons
Oil
to deep fry
Stuffing
Oil
1 tablespoon
Cumin seeds
1 teaspoon
Coriander seeds
1 teaspoon
Fennel seeds (saunf)
1/2 teaspoon
Green chillies, finely chopped
2
Green peas, blanched & crushed
1 cup
Asafoetida
a pinch
Split Bengal gram (chana dal), roasted and powdered
1 tablespoon
Garam masala powder
1 teaspoon
Chaat masala
1/2 teaspoon
Salt
to taste
Fresh coriander leaves, finely chopped
a few sprigs
METHOD
Place maida and salt in a bowl. Add desi ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and mix. Add chana dal powder, garam masala powder, chaat masala and salt. Mix well. Remove from heat and cool.Add chopped coriander leaves and divide into twelve to sixteen equal sized portions. Divide dough into twelve to sixteen equal sized balls. Flatten a ball slightly and place a portion of the stuffing. Cover, seal edges and flatten. Roll out lightly with a rolling pin. Repeat with the remaining dough. Heat sufficient oil in a kadai and deep fry kachoris on medium heat till brown and crisp. Drain and serve with a chutney of your choice.

Lilva kachori - Pallika

This is not exactly our family recipe, but it's pure gujarati, and I've made it a few times. It's a big hit. I got the recipe from vahrevah.com

ngredients:

MASALA

1 bag Boiled Lilva/Peas

Little bit Green Chilies,

Little bit Coriander Leaves

Little bit Zeera

Little bit Ginger/Garlic Paste

Little bit Hing

Little bit Turmeric

Little bit Salt

Little bit Sugar

Little bit Coriander Powder (optional)

Little bit Lime Juice



DOUGH

1 cup Maida

Little bit Salt

½ Tbsp Suji (soaked in warm water)

1 Tbsp Ghee/Oil

Water for Dough

METHOD

Into a food processor add Lilva, add green chilies, add coriander leaves and blend to a coarse paste.

Into a pan heat little bit oil and add zeera, add ginger/garlic paste, add Hing, add turmeric and mix it, add the mixture and mix it well.

Make the mixture dry and cook little further until the chilies are cooked as well. Add pinch of sugar, add Coriander Powder, squeeze some lime juice and keep aside. MAKE SURE THE MIXTURE IS DRY

In another dish, add Maida, and some salt and make nice crumbles add soaked Suji, and make crumbles, add little water and kneed it to a SOFT dough, let it rest for few minutes.

Take little bit dough and spread out on a flat surface, add spoonful of Masala, hold the edges together and join them with your hand, pull it out with your index finger and thumb, remove the extra dough and roll the ball slightly between your hands. Do the same with the rest of the dough.

Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color.

DON’T FRY THE KACHORIES IN HOT OIL, BUT FRY IN LITTLE LESS THEN MEDIUM HEAT

Patra - Pallika

I haven't made these in years, so please let me know if there are changes in this recipe. I'm writing from my memory of how mummy taught me.

Wash, clean and wipe dry the Patra leaves. Remove stems and thick veins. For the batter, mix besan, salt, tamarind juice, Gud, turmeric powder, red chilli powder and a pinch of garam masala. Make a thick batter. With your hands, paint the batter on the leaves, layer two leaves, and make sure there' enough batter between and over each later. Then roll it tightly. Steam till the batter sets. Cut into slices. Heat oil, add mustard seeds, hing, Tal, and add the patra slices, and saute till slightly crispy.

Bateka wada, Bhajiyas - Pallika

This recipe is not really a family recipe. I've adapted it to match the taste of roadside wada pav.

Bateka Wada:

Boil, peel and mash potatoes.

No tadka, Homestyle version - add salt, sugar, hing, lime juice, chopped cilantro, and green chilli - ginder paste.

With Tadka, Roadside version - For the tadka, heat some oil, add mustard seeds, curry leaves, hing, finely chopped green chillies, ginger and lots of garlic, may also add some coconut at this point, then add turmeric, small pieces of cashew nuts, and finally some chopped cilantro. Add this mixture to the potatoes, mix well, add salt and lime juice as per taste.

Batter: Besan, salt, turmeric powder, red chilli powder, dhana-jeeru, pinch of garam masala, amchur or chat masala, baking soda, and a tsp of hot oil. Add water and make a smooth batter.

Make medium sized balls of the filling (I flatten the roadside version a little bit). Then coat with the besan batter and deep fry. Serve with garlic chutney, and pav (if making wada pav).

Bhajiyas:

Use the same batter as above. Things you can dip in this batter are endless. Fry on a medium heat in oil, till golden brown.

Sliced raw potatoes, diced bell pepper, pieces of paneer (marinated in some spices), pieces of cauliflower (also marinated in basic spices), spinach leaves, sliced bananas, diced ripe mango, galka (a vegetable like zucchini), baby corn, sliced baby egg plants...

There's an interesting story about bhajiyas and dadaji. He used to say that any bhajiya whose name starts with a 'K' should be eaten carefully as it might be hot from inside, even if you feel they've cooled down - examples - kanda (not the dry version), kela, keri...his theory kinda worked...

Samosa - Pallika

Every one has a different recipe for this, I'm sure. Here's how I make them.

If I'm feeling really traditional, then I make a dough with Maida, salt, oil, and ajwain and make a stiff dough with cold water. Knead it, make into small balls, roll and cut into half to make one cover.

For the filling: Boil, peel and mash potatoes (try and use Russet potatoes in the US. Yukon Gold tastes good, but might become gluey if overcooked). Add boiled green peas. Add salt, chopped or ground green chillies or red chilli powder, chopped cilantro, chopped mint, chat masala powder or amchur, garam masala powder, Samosa masala (I coarsely grind together fennel seeds, corriander seeds, and anaar dana), corriander cumin powder, lime juice and mix well. Prepare a cone with the covers and stuff them with the filling, press and seal properly. Deep fry in hot oil on a low to medium flame till golden brown.

For more Samosa ideas, see my blog entry.


Tips:
- For the cover, I use Goya Empenadas covers (you might find it in the mexican food section, and they are frozen).
- Try and grind the samosa masala fresh. It tastes fabulous. I grind it using a small coffee grinder. It can also be used for making aloo paratha or gobhi paratha
- You can either freeze the stuffed raw samosas or better still, half fry and freeze them. I lay them out on a cookie sheet or tray, let them freeze, then remove and store them in a big plastic ziploc bag. This way they won't stick to each other and you'll be ready to fry up some samosas any time you want.

Safed Dhokla (Idada) - Pallika

Some households make these thick, but as far as I know, in our family, they are made super thin, and served steaming hot with raw oil and green chutney on the side. I'm not confident about the proportion, so please comment!!!

2 part rice, 1 part udad dal. Soak for a few hours, grind, add some yogurt and ferment overnight (or soak overnight, grind in the morning, and make dhokla in the evening). Add salt, green chilli - ginger paste. If the mixture is not fluffy enough, may add aatho (oil, water and soda, heated till foamed) or add Eno. Make very thin dhokla (see previous recipe). You may also sprinkle some crushed black pepper on top before steaming.

Khaman Dhokla - Pallika

Soak Chana dal for 3-4 hours. Grind it coarsely and leave to ferment overnight. Add greenchilli-ginger paste, and salt. In a small container, mix some oil and water and heat (be careful, use more water, and less oil). Add cooking soda (soda-bi-carb) to this mixture, mix it well and let it come to a boil (the mixture should foam). Add this foam (aatho) to the dhokla batter. oil some deep plates for the dhokla. In a deep pot or pressure cooker (without the ring and the whistle), boil water. Keep a kaatho (a metal ring to hold dhokla plate) at the bottom. Fill the oiled plates halfway through with the dhokla batter and out it in the dhokla container. Cover and let steam for about 10 mins (depends on the size and thickness of your plates). Once set, remove and let cool. Make bite sized pieces. Serve hot with raw oil, chopped cilantro, freshly grated coconut and sev.

Another variation, Nylon khaman is made with Besan. I use an instant mix for the same. Make according to package instructions. For the vaghaar, I heat some oil, add mustard seeds, slit green chillis, curry leaves, hing and sesame seeds. Add a good amount of water to this, add sugar and let it boil for a couple of minutes. Use a spoon to add this vaghaar on top of the dhokla (nylon khaman is usually dry, so the water makes them moist). Garnish with chopped cilantro, freshly grated coconut and sev.

Ghughra - Pallika

As part of April, the appetizer month, I'm going to try and write down some recipes as I remember them. Please feel free to leave comments to discuss variations.

Ghughra Filling:
Coarsely crush green peas in a food processor. In a pan, heat some oil/ghee. Add cumin seeds and hing, and add the peas. Saute till slightly dry. Remove from heat. Add ginger-green chilli paste, salt, sugar, lime juice, chopper cilantro and grated coconut to taste. Mix and set aside.

For the Cover:
Add some oil, salt and cumin seeds to all purpose flour (Maida) and make a stiff dough. (You may also add some rava to the dough). Roll out puris, fill into a semi circle and crimp the edges (this is the skill part). Deep fry on low heat till golden brown. Serve with green chutney or ketchup.

Quick and easy starters [tasty but not time consuming] - Beena

Quick and easy starters [tasty but not time consuming]



1] Masala papad



2] parle Monaco with cheese slice and some other toppings



3] puri with some toppings



4] sing[ground nuts with chat

· Soak ground nuts for 4 hrs

· Pressure cook them without much water[+salt]

· Add chat masala+corriender +black salt

· Serve with limbo!!!



5] papad paua[always hit –less work more appreciation;)---10 min starter

· Take thin poha[પૌંઆ]

· On shallow frying pen take some oil

· Once oil is hot add quickly some hoha and shallow fry them

· Fry papad [crush them]

· Add salt[ a little less then you think]+sugar+red chilly powder+haldi]

· Serve with or without chopped onion+chopped corriender +limbo!! recipie



6] crispy vegetables[what we eat at Sharanam hotel] pl some one give recipe



7] vegetable salad [not popular but advisable]

· Carrots[cut in to long slices]

· Baby corn

· Couli flower [blenched]

· Capsicul

· Potato rather thick slices]

· Onion sliced in to rings

· Cabage cut in to square leaves

· Toss them on frying pen on high flam with a little olive oil

· Salt and black paper

Serve hot [ I use this as a main course in summer !!!]

8]

Potato panir crunch starter





Material : potato pilled grated and put it in water [squeeze dry and put it in plate ]

Corn flour

Panir

Oil for frying



Method : make medium size finger chips size panir pieces

Roll in corn flour

Gentaly roll potato greted

Deep fry

Serve it with chatani or tomato sauce and tooth picks





9] Kapuria

* One part of wheat
* One part tur dal
* One part rice
* One part jawar
* One part bajari
* Two part mataki



Coarsely powder [jado lot]



Material : kapuriano lot –one wati

Water [ two wati ],

haladi / hing/ adu marcha ni pest/ salt to taste/ oil

method : boil water/add oil, salt/ past/haldi / hing/ Vatana/sing[ground nuts/

sprouted mung/ matki / chana [any one]

add kapuria lot stirring with balan [wooden spatula]

Once the consistency is achieved remove from gas

Prepare muthia steam it in charani in a presser cooker without using ring

Waghari nakhavu [ with oil/ musterd seeds . hing and til

Serve hot



10] Baby utthapa

Matirial: dosa batter

Blanched palakh crushed

Boiled and crushed Corn[crushed] onion, tomato , coriander leaves

Method: mix palakh in to dosa batter

Prepare small utthapa and top it with ingredients

Serve with chatany

11] Panaki



Material :

· rice flour

· dahi[butter milk]

· salt

· haldi

· jeera [rosted and powder]

· fresh butter

· enno

· adu march ni paste



method: mix all the ingredients previous night [ then you don need eno]

use a pan [ haldi ka pan or khakhar ka pan or kela ka pan]

greez it with ghee/ butter cook it on slow flame covering panki



cook it on other side using one more pan



serve hot with amul butter

12] ત ળેલા મગ



મગ ભીંજવવા---કોરા કરી સોડા નાખવો.

તેલ માં 2 મિનીટ ઢાંકી ને

પછી ખુલા રાખી ત ળ વા

લીમ્બુ ના ફુલ ૢ

દળેલી ખાંડ મીઠુ નાખ વુ

મસાલા સીંંગ ૢ કાંદા ૢ કોથ મીર ૢ લીમ્બૂ નો રસ નાખી સર્વ કરો

NACHOS WITH SALSA-Prachi

SALSA-
INGREDIENTS-
3tomatoes
2 tsp chillies in vinegar
1 small onion,finely chopped
1/2 tsp chilli pd
1 capsicum
1,4 tsp oregano
1/2 tsp salt
1 Tsp oil

METHOD
1. Put the tomatoes in hot water for 10 mins. remove the skin. chop.
2. piercethe capsicum with a fork and hold over the flame until the skin blakens. remove from the heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for 1/2 mi. add the remaining ingredients and cook for 3 to 4 mins.

NACHOS-

INGREDIENTS-
11/2 CUP Maize flour
1 cup maida
4 tsp oil
1/2 tsp ajwain
1/2 tsp jeera
salt to salt

oil for deep frying

METHOD-
mix all the ingredients. make a dough by adding warm water. roll out small portions and deep fry the chips.

U CAN SERVE NACHOS WITH SALSA OR CHEESE IS MELTED OVER CORN CHIPS . SPRINKLE SOME CHAAT MASALA,
AMERICAN SWEET CORN AND CAPSICUM ON IT.

Quick Dahi Dip - Tanvi

Quick Dahi Dip - Works with Chips and Kurkure

Preparation time - 5 min
- Take bowlful of dahi, whip it up, add little water
- Add cut up onions and capsicum
- Little chaat masala, salt and chilli to taste

Dudhi Na Muthia - Beena

1]dudhee grated in a special way[so that there are small square peaces]—2 wati

2] one wati jado lot [ coarse wheat flour ] or wheat flour

3] add salt + chopped greenchilli+ginger+sugar+2tabel spoon oil+haldi

4] add water if required

5] let it stay for minimum 15-20 min

6] shape it in balls and steam for 20-30 min without pressure cooking

7] once ready –let it cool and cut

8] oil+mustard+til+hing+red chilli powder---make it brown

Serve hot.

Baflo - Rakshaben

Palli , here in April it is so hot that cool.... cool traditional drink will be more preferable.
Everybody will be aware of Baflo , still I am giving receipe

Take 2-3 Kacchha Batli Keri, remove the skin and cut it in large pieces , boil it , add appro. 80 gms of sugar,salt,sanchal powder, some elaichee powder, kesar and crush it to smooth paste in mix.. Fill it in bottle and keep it in freeze, you can keep it for 5-6 days. Whenever you wish to have the drink add chilled water and ice cubes to it.If someone don't like elichee, than instead of Kesar, Elaichee you can add fresh mint leaves(50gms) to it.

Kulfi - Pallika

Kulfi

Boil about half a gallon of water on medium heat and stir to avoid scorching. Reduce to almost one third the volume. Dissolve about one tbsp of cornstarch in some cold milk and add to the boiling milk. let the milk thicken slightly more. In the mean time, soak a few strands of saffron in milk for about half an hour, and create a paste using a pestle. Add this to the milk. Add one can of evaporated milk, one can of condensed milk, about a cup of sugar, stir and let cool. Add about 8-10 fl. oz. (3/4 carton of the 16 ounce pack) heavy cream. Add fresh cardamom powder and coarsely crushed cashew nuts, almonds and pistachios. (The flavors can be adapted..think plain malai, Mango, Rose, fruits, etc). Now, fill small plastic disposable cups upto about 3/4th full. Cover with a small piece of aluminum foil, and insert an ice cream stick (The foil helps keep the stick in place before freezing). Freeze for 6-7 hours or overnight. Rub the kulfi with palms before serving to release. May use kulfi molds, if available. Enjoy!!

Tip: I didn't try this, but I saw this tip twice in my research: grind a slice or two of white bread and add to the boiling milk to avoid crystals. Cornstarch worked fine for me, though.

Ragda Pattice - Pallika

Ragda Pattice:

Pattice:

Boil, peel and mash potatoes (use Russet for good results since they have more starch). Add salt, lime juice, chat masala, red chilli powder, chopped cilantro, and corn starch. Make medium sized tikkis and shallow fry with very little oil.

Ragda:
Soak white peas (You get it in the Indian grocery stores under the name "safed matar" or "safed vatana") overnight. Next morning, drain the water, rinse it well and pressure cook till soft with plenty of water, salt and turmeric powder. Soak tamarind in water for about half an hour. Add the tamarind water to the ragda, add some red chilli powder, chat masala and roasted cumin powder (go easy on the spices. Ragda should be very lightly spiced for the flavors of the toppings to shine). Adjust the consistency with water and boil some more.

Toppings:
Salt, red chilli powder, chat masala, fresh grated coconut, chopped cilantro, chopped onions, chopped tomatoes, pieces of lime, Sev, three chutneys (recipes follow).

Date Tamarind chutney:
Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.

Green Chutney:
Grind together cilantro, mint, green chillies, ginger, Dalia (roasted chana), whole raw zeera, hing, turmeric powder, hing and water. Squeeze some lime juice. May also add garlic.

Garlic Chutney:
Grind together garlic cloves, red chilli powder, salt and water.

To Assemble (can adapt as per your preference):
In a bowl, start with 2-3 tikkis. Ladle out Ragda on top of the tikkis, spread the three chutneys, sprinkle other toppings and serve.

Onion Pakoda - Prachi

its very simple....and tastes yum...
INGREDIENTS-
ONIONS-2 [CUT IT STRAIGHT NOT ROUND]
CHANA FLOUR-1 CUP
CORIANDER-1/2 CUP NICELY CHOPPED
RED CHILLI POWDER-1 TB SP
TURMERIC PD-A PINCH
SALT TO TASTE
CHAAT MASALA-1/2 T SP.
OIL-2 TB SP
OIL TO FRY

METHOD-
CUT ONIONS IN TO THIN SLICES [STRAIHT].ADD SALT, CHILLI, TURMERIC,CHAAT MASALA TO IT . MIX IT WELL . ADD CHANA FLOUR TO IT.
LEAVE IT ASIDE FOR 4 HOURS. DONT ADD WATER. ADD 2 TB OIL AND CORIANDER TO IT. MIX IT WELL AND DEEP FRY IT.

U CAN SERVE IT COLD ALSO . IT REMAINS NICE AND CRISP.MITU JUST LOVES THIS PAKODA.

Dahi Vada - Pallika

I recently made dahi vadas during L.'s fasts. This was also one of mummy's favorite thing to make when lots of people come over, since they can be made ahead. This is the classic recipe, and I'm sure there are variations (like adding corn, spinach etc).

Take Udad dal, soak overnight, wash and rinse. Add Salt, green chillies, ginger, and Hing and Grind to a coarse paste. (This batter can also be used for making medu vadas). Deep fry small vadas and dunk them in water immediately. Press lightly with hands to remove water and keep on a plate. Just before serving, spread churned yogurt, followed by sweet chutney. Sprinkle salt, red chilli powder, chaat masala, roasted jeera powder, and chopped coriander leaves.

Here's how I make sweet chutney: Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.

Green Mung dal vadas with Dip - Beena

1] Take chilta walla mung dal. Soak it for a couple of hours

2] Add salt + ginger +chilli past+ a pinch of asaphotida/ hing

3] prepare batter in a blender. Add hot oil.

4] deep fry

serve with dip

1] hung curd+ green onion+ salt+pinch of black pepper+ green chilli+ coriander leaves

Blend the dip and serve

GREEN TEA AND CARDAMOM SQUASH - Mitali

INGREDIENTS:
5 piece -cardamom
1 tea spoon- lemon juice
1 cup-sugar
5 leaves- green tea
1 1/2- water
1 1/4 tea spoon- tea dust (what we use everyday)

METHOD:
Mix water and sugar and heat it on low flame.Add green tea,cardamom,and tea dust to it.After 2 mins switch off the gas.Let it cool.Filter the liquid and add lemon juice.While serving add a lot of ice to the squash and serve.

LIME ALOE- VERA SQUASH - Mitali

Aloe wera is a very old herb.Tribal people also used aloe vera as a medicine.So it is beneficial in any way.

INGREDIENTS:
1 cup lemon juice

2 cups sugar
11/2 cup water
1 cup aloe vera transparent sticky fluid
1 1/4 cup mint juice

Method:
Mix all the ingredients and serve chill.Put lot of ice and garnish with jeera powder.

Bateka na Patra, Papad Roll - Rakshaben

Prepare batakavada no sanjo( Boil aloo, crush it add salt, green adu-marcha ni paste, lemon juice, garam masalo) . Take atta, add little of maida, add ghee , salt, black pepper powdwer to it with cold water prepere a daugh. Prepare big roti not very thin from it . Spread the aloo sanja on it, spread it evenly on the roti & roll the roti. from side cover the roll, if the atta is dry take little water so it is covered properly, deep fry the roll & with sharp knife cut it in to pieces & serve it with green chuteny or ketch-up.

Prepare aloo sanja and instead of roti spread it on papad and prepare roll of papad & deep fry it. Serv it after cutting in to pieces. This is Sanjiv kapoor's recipe & Zalak's speciality.

Ratalu na Dabba - Rakshaben, Beena

Ratalu na Dabda was speciality of my father in law, ya he use to invite all his friend for the feast.


Take a Lamba Ratalu not gol one. Cut thick approx. 5-6 mm slice . Scoop out middle portion with knife. This is very specially done , the piece should not be cut. Scoop out all the pieces keep aside. Take Ghughra no sanjo( take mutter crush it & cook it in microwave for 5-7 min, in between mix it, after it is cooked add salt, green adu marcha ni paste, til, lemon juice, sugar, garam maslo & mix it properly, add kothmir, cocconut to it) Feel this sanjo in the scopped pieces, take other piece feel it & put it ulta on the first piece, tie with string.
Take a deep pan add oil not for deep fry but little more than we use for shallow fry , arrange all the prepared dabbas in it, cover it with lid & let it cook on slow flame for atleast 20-30 mins. In between turn it upside down.before serving cut the string.

Here's another variation from Mummy.

Even i have my version of ratalu na dabba taught by Ba. In a party when all gandhijis[ sorry all from ganghi family had come they had enjoyed.

1] take ratalu

make in thin slice

2] boil them with a pinch of salt

3]dry the slices and marinate with salt and pepper. Keep aside

4] prepare a filling with roasted wall nut powder+ fresh coconut+chopped coriander leaves and salt+ sugar+ lemon+ chilli + adu

5] with filling in the center make sandwich /tie thread / shallow fry but make it crispy

shashi bhabhi liked it

good starter

FARALI PANCHAM GOTA

NGREDIENTS- RAJAGRA ATTA -1 CUP
CURDS- 1 CUP
PEANUTS- PARTIALLY GROUNDED 1/4TH CUP
POTATO-1/2;SWEET POTATO-1/2;SURAN-SMALL PIECE;RATALU-SMALL PIECE;KACCHA KELA-1/2
CHILLI-GINGER PASTE-AS REQUIRED;
SUGAR-1 TB SP
LEMON JUICE-1 TB SP
SALT AND CORIENDER AS REQUIRED
PEPPER-FEW
WHITE TIL-FEW

METHOD-
SOAK RAJAGRA ATTA IN CURDS OVERNIGHT. BOIL POTATO,SWEET POTATO,SURAN,RATALU AND KACCHA KELA AND SMASH IT. ADD ALL INGREDIENTS. HEAT OIL TO FRY GOTA.
TAKE EACH SMALL PORTION OF GOTA IN HAND , SPRINKLE TIL ON IT AND DEEP FRY IT.
IT LOOKS V ATTRACTIVE.
SERVE IT WITH COCONUT CHUTNEY.

PALAK CHAAT PAKORA - Prachi

INGREDIENTS:

palak or spinach -1 bunch
chana dal - half cup
onion - 2 (nicely chopped)
coriander - half cup (nicely chopped)
turmeric powder - a pinch
oil - 2 table spoon
salt - to taste
chilli ginger paste - 1 tea spoon


METHOD:
Soak chana dal 5 to 6 hrs grind it in the mixer.Add chilli ginger paste, turmeric powder,salt,onion and coriander.Add 2 spoons of hot oil to the batter.Mix it nicely.Wash and clean spinach leaves.Apply the prepared thick batter on both the sides of it and deep fry it.Serve hot with green chutney or sauce.

KHANDVI - Prachi

INGREDIENTS-

GRAM FLOUR-1 CUP
BUTTER MILK- 2 1/2 CUP
CHILLI-GINGER PASTE-1 Tb SPOON
TURMERIC POWDER- A PINCH
JEERA POWDER- A PINCH
SALT TO TASTE

FOR SEASONING-
OIL- 1 Tb SPOON
MUSTARD SEEDS-1 tea spoon
WHITE TIL - 1 tea spoon
CURRY LEAVES -FEW
HING- A PINCH
FOR GARNISHING- CHOPPED CORIANDER AND GRATED COCONUT
METHOD-
MIX GRAM FLOUR, BUTTERMILK,TURMERIC PD,JEERA PD AND SALT.STIR IT WELL. PRESSURE COOK THE BATTER FOR HALF AN HOUR. OPEN THE PRESSURE COOKER AND SPREAD THE WARM BATTER ON A FLAT SURFACE. AFTER 5 MINS CUT IT IN TO THIN STRIPS AND ROLL IT. ARRANGE EACH THIN ROLL IN A PLATE AND GARNISH IT WITH CORIANDER AND COCONUT.
FOR SEASONING- HEAT THE OIL. PUT MUSTARD SEEDS, TIL AND HING. ADD CURRY LEAVES AND SPREAD IT ON KHANDVI [ROLLS].

NARANGI MEETHA PULAO - Prachi

INGREDIENTS-
LONG GRAIN RICE- 2 CUPS
ALMONDS-20
CASHEWNUTS-12
GHEE-4 TB SP.
SAFFRON- A PINCH
NUTMEG POWDER- 1/4 T SP.
CARDAMOM PD-1/2 T SP.
SUGAR-1/2 CUP
ORANGE JUICE-1 CUP
RAISINS-30

METHOD-

SOAK RICE FOR 2 HOURS. PLACE ALMONDS AND CASHEWNUTS IN A FLAT
COOKER PAN.MIX GHEE AND RICE AND PUT IT IN THE SAME PAN.
MIX NUTMEG PD,CARDAMOM PD,SAFFRON, RAISINS AND SUGAR INTO THE RICE.ADD 3 CUPS OF WATER AND ORANGE JUICE AND STIR ONCE.
COVER IT AND PRESSURE COOK IT FOR 10 MINS.
SERVE HOT AND GARNISH IT WITH ALMONDS AND CASHEWS.
SERVES-6

KHICHU - Prachi

KHICHU [GUJ RECIPE]

everybody knows how to make khichu...
this is something different, must try it at home.
this can be serve as a starter.
1 cup rice flour,2 cups of water,jeera pd,white til[few], chilli-ginger paste,half lemon and salt to taste.for decoration- some oil and [methi no masalo]which we use for pickle.
METHOD-
HEAT 2 CUPS OF WATER. ADD RICE FLOUR AND ALL OTHER INGREDIENTS TO IT.STIR IT NICELY ON THE SLOW FLAME TILL IT BECOMES THICK. REMOVE IT FROM GAS. MAKE SMALL ROUNDS AND GIVE A SMALL DEPRESSION IN THE CENTER.
PUT SOME OIL AND METHI MASALA IN IT AND SERVE HOT. IT TASTES VERY NICE.

Muthia - Pallika's Mom-in-law's Ladoos - Must Try

http://rasaswad.blogspot.com/2009/12/muthia-recipes.html
To me, these are like Laddoos, and the name Muthia sounded very strange the first time I had them. For a gujju, Muthias can be made of anything..but they're always savory. Sweet Muthias? The first time I tried them was before I started dating L. They are heavy, so you can only bring so many in your luggage. I must have been a special friend cause he shared some of these mom-made goodies with me.

Now, after all these years, I finally ventured to make them myself. And this is because my mom-in-law suggested sending them through someone. I hate asking people to carry stuff in their luggage, so I requested her for the recipe...I was very scared, cause this is one of her specialities...to try to replicate it was a big deal. I'm glad I came pretty darn close. The only thing I could not recreate was the special shape. I have to learn that from her next time. The measurements are completely vague.. but that's how she gave me the recipe..and that's how I made it...but L. loved it so much that he suggested sending some for his mom..(partly to reassure her that I can make them well and partly because the kid in him wanted to tell her "Take a break mummy..enjoy some muthias without all the effort, for a change"). Isn't this something so many of the guys would want to tell their moms? That's what these recipe transfers are all about I guess..I'm so glad I was able to assure my husband of the continuing tradition of winter muthias..

Take about a cup of ghee in a pan. Add a few table spoons of oil (The idea of oil was unthinkable for me, but she said this helps give finished muthias a sheen..the pure ghee ones look slightly dull). Fry some edible gum (I used about a quarter of a cup for about 2 cups of atta). Remove and set aside. Add enough regula atta to the hot ghee (the mixture should be wet..like you would do for sheera, etc). Roast on a low flame till it becomes deep golden (this might take about an hour). Keep a lot of patience and keep mixing. Towards the end, add a handful of khuskhus to it. At the very end, add sliced almonds, pistachios and raisins (she adds black raisins, I had golden on hand, so that's what I added). Immediately transfer to a big plate (use a big thali). Mix it with the slightly crushed Gond. Now add roughly equal amount by volume of sugar (yeah that's how you measure things). Add ilaichi powder (fresh only, please) and grated nutmeg. Mix everything well and make laddoos. Let cool.

Undhiu - A True Classic - Pallika.

http://rasaswad.blogspot.com/2009/12/undhiu-true-classic.html

One post is not enough. I actually need an entire blog to write about Undhiu. There would be one post for each ingredient..some posts for the papdi sessions...some for the stories shared during the papdi sessions...some for the layering order..some criticizing the "caterer versions"...some about the side dishes...ohh..I could go on and on...Everytime I make this, the people around me are subjected to a million stories...In my mother's household, Undhiu is a religion...Every detail matters...and you never mess with the recipe..ever...

Let's see if I can fit all this in a post. If you have eaten Undhiyu at Gujarati weddings or at catered parties..this version is nothing like that oily, mix-all-curry-like substance. The Undhiu my mom makes (and I make) is an art form. It is about appreciating every single element..and yet enjoying the combined taste..but I drift again..it's basically stuffed, fresh winter vegetables, layered in a particular order and cooked slowly.

It all starts with the Papdi. Papdi is usually a generic term for many flat bean like vegetables. But in this case, it has to be the "Surti papdi" (The same one where Lilva comes from). If you're from Surat, you would insist on papdi from Katargaam. You would spend half an hour checking out different stalls to pick the freshest one, then make sure you cover it with wet towel, so it does not dry up on its way home..and keep it covered. Then you would gather up the entire family, and the neighbors - men, women, old and young...and host a "papdi session", where the strings are carefully removed by people surrounding the huge pile...(small kids trying to sneak in their share in someone else's mini-pile)...and stories are shared by the old men and women about their times..All the while, making sure that papdi is not exposed to air too long....so it stays fresh, moist and tender...If you live in the US, you cut open a pack of frozen "surti papdi".

Next, you need vegetables - As fresh as you can get, and in the US, as small as you can get. This is no place for the monster vegetables. Potatoes - preferably white; Baby eggplants - remove stems; Sweet potatoes (try to get the ones with white flesh, instead of the orange ones); Ratalu (this is basically a root vegetable that has purple flesh - you get it frozen in the Indian store); Bananas - ripe (I know many recipes call for raw..but this is my mom's version..trust me); Green garlic (a cousin of spring onions - incredibly delicate - again, may use frozen)

Then, you need to make muthias - You might have made this before..recipe follows..resist the urge to add besan..And finally, you need stuffing. This is the most crucial element, because it will decide the final taste, obviously. Make sure you taste it before you start stuffing. It must be over-salted, since it has to carry the salt for the entire dish - but it has to taste good.

This Undhiu has very little oil. You will not see it. The emulsion technique makes it invisible. Which is why this is so much better than the oily-red-horrible "caterer" Undhiu. Oh, and the stuffing technique is very unique, so that you can taste the stuffing on the entire vegetable, rather than on just one end. Pay close attention.

Serving The final Undhiu is also an art, and only the person who cooked it is given that privilege (it's kind of like carving the Turkey). Always move your serving spoon from top to bottom, so that each person gets a little bit of everything (in the second helping they can ask for specific things they like..and only you know where they are). Moving your spoon around in the undhiu pot is sacrilege. Respect it.

I usually serve it with pooris and Shrikhand (and some Surti Jeeralu on the side). But you have my permission to change the sides as you like. Hey, I'm very flexible otherwise...

So, enough story telling.. here's the recipe. Feel free to change the proportion of vegetables based on your family's preferences. I know I have done everything to make it sound very intimidating. It's not. With a little bit of help from the freezer and a bunch of friends - you will have a lot of fun...And you'll see why my mom and I simply love making Undhiu...

Ingredients:

Papdi Marinade:
Fresh Green Chilli-Garlic paste - 1 tbsp
Hing - 1 tsp (not just a pinch)
Oil - 1/4 cup
Water - 1 cup
Soda-bi-carb - 1 tsp

Vegetables:
Surti Papdi (one packet frozen or about half a kilo)
Potatoes - 6-7
Baby eggplants - 6-7
Sweet potatoes - 3-4
Ratalu - one packet frozen or a half kilo piece
Ripe Bananas - 3-4
Green Garlic - a few bunches or one packet frozen

Muthia:
Coarse Wheat Flour (Ladoo no lot) - 1 1/2 cup
Methi (preferably baby methi, if not, regular is fine) - 1/2 cup chopped
Chopped Cilantro - 1/4 cup
Red chilli powder - 1 tsp
Turmeric - 1 tsp
Dhania - jeera powder - 1 tbsp
Hing - pinch
Sugar - 1 tbsp
Salt - to taste
Oil - 2-3 tbsp
Water - enough to make a soft dough

Stuffing:
Fresh dessicated coconut (one frozen packet or about 1 1/2 fresh coconut)
Finely chopped Cilantro - 1 1/2 cups
Dhania-zeera powder - 1/4 cup
Hing - 11/2 tsp (yes, a lot of hing)
Chilli-ginger paste - 3-4 tbsp (also seems a lot, but you will need it)
Turmeric - 1/2 tsp
Sugar - 4 tbsp
Salt to taste (remember to over salt the mixture)

Method:

Muthias:
Mix everything (according to taste) and make a soft dough. Take a small ball (smaller than a lime) and form a longish shape, then press with your fingers to make marks. This basically helps cook the muthias evenly from inside. (And this is where the name muthia comes from, since you have to form a fist to make them). Fry them till about half done and keep aside.

Undhiu

Mix the Papdi marinade ingredients in a big pot and swirl it, so that the oil and water makes an emulsion. Add the papdi and stir gently. Cover and keep aside so that the papdi marinates for about half an hour. Wash and peel vegetables. Keep vegetables like potatoes, etc covered under water, so they don't get dark. Mix all the stuffing ingredients. For stuffing, you need to make two slits - First, make a regular slit till about half way through the vegetable. Then, turn it around, and make another slit at a 90 degree angle. This gives you two cavities to fill, without breaking the vegetable, and the taste seeps into the entire vegetable. Stuff it well with the stuffing. Repeat this for the potatoes, eggplants, sweet potatoes. Chop the two end of the banana and cut in two. Make only one slit and stuff it. Start layering the vegetables. First start with sturdy ones like potatoes, then sweet potatoes, eggplant, then add big pieces of Ratalu and finally bananas (the order is very important since, some vetables are more delicate and some take longer to cook). Between each layer, sprinkle a little bit of the stuffing and some chopped baby garlic. Finally, add the semi-fried muthias and cover (do not add more water - Undhiu will cook in it's own juices). Cook on a low-medium flame for about 35-40 mins. Do not stir. Check by inserting a knife through one of the vegetables to check if they are done. Serve hot.

Makar Sankrant Special - Pallika

http://rasaswad.blogspot.com/2010/01/makar-sankrant-special.html

This Makar Sankrant was all about tradition - well actually only food traditions..There were no kites..there was no Haldi Kumkum...but there was food...

My MIL makes carrot halwa every year..so I did. My mom sometimes makes Khichdo, so I did (actually a couple days later), and I grew up with Tilgul..so I made some of those too...

Here are the quick recipes:

Carrot Halwa:

Peel and grate carrots. Heat some ghee and saute them. Add whole milk, evaporated milk and heavy cream and keep stirring. Add sugar and keep stirring till the mixture thickens. Add cardamom, nutmeg, fried cashew, etc.

Tilgul:

The important thing to remember here is: one part "stuff" (Til, Dalia, peanuts, etc) and half part gud.
Roast one cup Til on a low flame, till nice and nutty. Roast a quarter cup each of Dalia and peanuts and break coarsely. Add some fresh cardamom powder to this dry mixture. Heat 3/4 cup gud on a low flame and sprinkle some water. When the syrup is ready (drop a ball in cold water, and if it holds shape, it's done)..add "stuff" and make tilguls or chikki.

Khichdo:

The proportion here is: one part each of Toor Daal and Faada (broken wheat). Pressure cook each of them seperately with two parts each water (so, total four parts). Mash the dal well and mix the two. Then, add the same amount of sweetener by volume (half each sugar and gud). Mix and cook everything till slightly thickened. Add cardamom, nuts, Charoli (special in this dish) and raisins. Serve hot with lots of ghee. It makes a complete meal.

(I know the proportions are confusing here...basically, I took 3/4 cup of toor dal and added 1 1/2 cups water and pressure cooked it. In a different cooker, I boiled 3/4 cup of broken wheat (Lapsi fada) with 1 1/2 cups water. This is very important, since you don't want to end up with a liquidy gooey mess. Then I mix the two in one pot, and with a big spoon, shift the whole thing to one side of the pot (kind of like a semi-circular cylinder), so that 50% of the space is empty. I fill that space with half sugar and half gud. So, basically, when you're done, it should look like a pie chart from the top, with 50% of your original ingredients, 25% sugar and 25% gud. There is no better way to do it. Many of my mom's traditional recipes are like this where the measure of sweetness is not based on the original ingredients, but based on the volume of the cooked product - and it always works..Shrikhand, Puranpoli, Sheero, Laadu...All of them...so it's worth mastering this technique)

Mexican Feast - Prachi

SALSA
INGREDIENTS
3 tomatoes
2 teaspoons chillies in vinegar
1 small onion, finely chopped
½ teaspoon chilli powder
1 capsicum
¼ teaspoon oregano
½ teaspoon sugar
½ teaspoon salt
1 tablespoon oil

METHOD
1. Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
2. Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for ½ minute. Add the remaining ingredients and cook for 3 to 4 minutes.

NACHOS
For corn chips
1 ½ cups finely ground maiza flour (makai ka atta)
1 cup plain flour (maida)
4 teaspoons oil
½ teaspoon ajwain
½ teaspoon cumin seeds
salt to taste
Other ingredients
Oil for deep frying
1. Roast the cumin seeds on a tava (griddle) for a few seconds. Add the ajwain and roast both again for a few seconds. Pound them coarsely
2. Mix all the ingredients together and make a dough by adding warm water. Knead very well.
3. Divide the dough into small portions. Roll out each portion thinly with the help of a little flour and prick all over with a fork.
4. Cut into small squares and deep fry in oil until crisp.
For white sauce
1 cup cooking cheese, grated
1 cup milk
1 tablespoon maida and 1 teaspoon garlic paste and salt & pepper to taste
½ cup cooked American sweet corn and few thin slices of capsicum
METHOD
1. Mix the cheese, garlic paste, milk and 1 tablespoon of maida and cook on a slow flame until the cheese melts
2. Arrange the corn chips on a plate and spread the melted cheese on top.
3. Sprinkle some chat masala, American sweet corn and capsicum on it
TACOS
INGREDIENTS
For the tacos
1 ½ cups maize flour (makai ka atta)
1 ½ cups plain flour (maida)
3 teaspoons oil
¾ teaspoon salt
Oil for deep frying

For the green sauce
Mexican green sauce
½ large capsicum
2 cups milk
2 tablespoons butter
2 tablespoons plain flour (maida)
salt and pepper to taste

1. Put the capsicum in boiling water. After a few minutes, take out and blend with the milk in a blender
2. Heat the butter and fry the flour for ½ minute. Add the blended milk and go on stirring until the sauce becomes thick.
3. Add salt and pepper.

For the stuffing
1 cup cooked Rajmah Beans
3 tomatoes, chopped
3 spring onions, chopped
chopped cabbage
salt to taste

To be mixed into a red sauce
½ cup tomato ketchup
2 teaspoons chilli sauce

For the tacos
1. Mix the flours. Add the oil and salt and make a soft dough by adding warm water.
2. Roll out thin rounds about 4” (100 mm) in diameter with the help of a little plain flour. Prick lightly with a fork
3. Deep fry in hot oil on both sides and then bend into ‘U’ shape while hot.
4. Store the tacos in air-tight tin.

How to serve
1. Make a red sauce by mixing the tomato ketchup and chilli sauce
2. Mix the chopped tomatoes, spring onions, cooked rajmah and salt
3. In the fold of each taco, fill some rajmah beans, sprinkle some green and red sauce and sprinkle a little cabbage

Series of Salads - Prachi

Florida Salad

INGREDIENTS

½ cup diced apple or pear
½ cup paneer cubes
½ cup diced capsicum
½ cup diced cucumber
1 cup cooked macaroni
A few lettuce leaves
4 slices of bread toasted & cubed

Mix all the above ingredients. Blend in the dressing & mix well.
Dressing:
1 cup hung curd
3-4 tbsps. Mayonnaise
1 tbsp vinegar
1 tbsp finely chopped parsley
Salt & pepper to taste
1 tsp ped. Sugar
½ tsp. chilly flakes
Blend all the ingredients of the dressing & coat the vegs. Well serve chilled.



Asian Herb Salad

Ingredients:

½ small bunch mint, parsley and coriander
2 garlic cloves chopped
1” piece fresh root ginger, peeled and roughly chopped
5-6 tablespoons sunflower oil
¾ basmati rice
2 courgettes
1 bunch spring onion

• Put the herbs, garlic & ginger in a food processor with soya sauce, lime juice & honey. Blitz until all the ingredients are nicely chopped. Slowly drizzle in enough sunflower oil to give you a lovely, glossy emulsion, set aside
• Cook the rice, drain and cool. Stir in the diced courgettes, spring onions & the dressing. Mix well, serve cold, pine nuts ( optional )





Greek Salad

Ingredients:

Baby onicns 150 grams peeled & crushed
2 medium sized tomatoes
2 handful black olives
2 cucumber
Spring onion leaves
1 handful green olives
Dried oregano
Fresh leaves of oregano
200 grams feta cheese
2 tablespoons vinegar
1 tablespoon wine
Salt
6-8 tablespoons olive oil
1 cup boiled corn


Peel the onions & cruch coarsely. Sprinkle the dried oregano. Stir in the vinegar a little olive oil & set aside. Cut the tomatoes into chunks. Slice the cucumber thickly. Chop the leaves of sprin onion. Mix all these vegetable along with the onions. Add wine, the remaining olive oil, salt & the feta cheese.


Summer Salad

Ingredients:
1 cup orange segments, 1 cup cucumber cut into strips, ½ cup seedless grapes, ½ cup carrot sticks; ½ cup shredded Chinese cabbage, lettuce

Dressing:

¼ cup orange juice, 2-3 tsp olive oil, 1 tsp mustard paste, 2 tsp honey, 1tsp grated ginger, white pepper, salt.

Mix all the ingredients with the dressing & toss well. Serve on a bed of lettuce.







Oriental Salad

Ingredients:

2 cucumber, 1 bunch lettuce, ½ cup parsley chopped , ½ cup noodles fried, 2 capsicums, 2tsps. Chopped garlic, bean sprouts 200 gms, baby corn 200 gms, paneer sliced.
Shred all the vegetables and keep aside

Dressing:

½ cup olive oil, 4 tbsps. Soya sauce, 4 tbsps. Vinegar, 3 tbsps. Powder sugar, 2 tbsps. Sesame paste, salt, pepper, ½ cup peanuts.

Mix all the ingredients for the dressing pour on the vegetable and stir well serve chill.

Orange Delight Fantasy - Prachi

INGREDIENTS

Milk Maid - 1 Tin
Maida - 200 Gms
Soda bi Carb - 1 t Spoon
Fanta - 125 ml
Baking Powder - 1 t Spoon
Butter - 100 Gm
Sugar - 6 t Spoon
Orange Sqnash - 50 ml

For Filling
White Butter - 100 Gms
Iceing Sugar - 50 Gms
Lime Juice - Few dropped
Fresh Orange - Nicely Chopped

For Decoration - Orange magic pop and orange cream biscuit

METHOD

Sieve Maida, Soda & Baking powder together. Heat sugar till it melts and becomes brown. Add water to get caramel syrup. Melt butter in a pan. Let it cool down. Add Milkmaid, Maida, Caramel Syrup, Fanta and Orange Sqnash. Mix it well. Grease a tray with butter, pour the mixture, bake it in oven at 150 C for 1 ½ hour.

After it cools down, cut thin layers according to required shapes. Whip butter, iceing sugar and lime juice well. Add orange piece to it. Sandwich together with orange butter iceing and decorate it with orange magic pop and orange cream biscuit.

Fresh Corn Basket - Prachi

Ingredients
For the Basket
1½ Cups maize flour ( Makai Ka Atta)
1½ Cups Maida
3 tea spoons oil
¾ tea spoon salt
Oil for deep frying

For the Stuffing
1 cup fresh cooked corn
1 cup crushed cooked corn
1 Cup nicely chopped spinach
1 Red capsicum chopped
1 Onion chopped
1 teaspoon garlic – Chilli paste
2 Tablespoon grated cheese
1 Cup milk
2 Tablespoon fresh cream
2 teaspoons corn flour
2 teaspoons maida
2 Tablespoons Butter
1 tea spoon chilli flakes
1 t.sp Oregano
A few drops Tabasco sauce
Salt to taste

For Decoration - Shredded, Fresh broccoli

Method
For the Basket
Mix maize flour, maida, oil and salt and make a semi-stiff dough by adding water. Knead the dough well and keep for 30 minutes. Roll out into small puris and press inside a basket shaped mould. Deep fry the stack in hot oil until crisp.

For the Stuffing
Mix the milk, cream, corn flour and maida and keep it aside. Heat the butter and fry the chopped onion and capsicum for ½ minute. Add the garlic-chilli paste, cooked corn, crushed corn, chopped spinach and fry for 2 minutes. Add the milk mixture to it and cook again for a few minutes. Add salt, grated cheese, chilli flakes, oregano and a few drops of tabasco sauce.


How to Serve
Put one spoon of stuffing in each basket and heat it in microwave for 30 seconds. Decorate it with broccoli. Serve hot.

Handwa - Prachi

Ingredients:

Raw Rice – 2 Cups
Urad dal – ½ Cup
Tuar dal – ½ Cup
Moong dal – ½ Cup
Chana dal – ½ cup
Salt to taste
Sugar – 3 Tb. Sp
Turmeric pd. – 1 t.sp
Curd – 1 ½ cup sour curd
Soda-bi-carb – 1 t.sp.
Green Chilli, Ginger,Garlic Paste – 3 Tb. Sp
White til for decoration


For Seasoning:
Oil – 3tb. Sp
Mustard seeds – 1 t.sp
Fenugreek seeds – 1 t.sp
Small Red Chilli – 2
Curry Leaves – few
Asafoetida - a pinch


Method:

Soak the rice and the dals separately over night. Grind the rice, the dals and the curd in grinder for 20 mins. The mixture should be dropping consistency. Leave it for 5 hours for fermentation.

Add Salt, Sugar, turmeric pd., soda to the batter and mix it well. For the seasoning, heat the oil, fry the mustard seeds until they crackle. Add fenugreek seeds, red chilli, curry leaves and Asafoetida to it. Pour it to the batter. (Optional – you can also add grated carrot, green peas, finely chopped methi leaves etc.

Grease a pan with oil. Pour the mixture in it. Decorate it with white til. Bake it for 45 mins at 180 degree c in an oven. Let it cool down. Then cut it into required shapes.


For Yellow colour – 1 t sp.turmeric pd.
For Green colour – Make a paste of ½ cup green peas, ½ cup coriander leaves
and 3 greenchilli
For Red colour – make a paste of 1 boiled beet root, 1 tomato and ½ carrot.

Mawa Potli - Prachi

MAWA POTLI
(Traditional Gujarati Recipe)

Preparation Time- 30 Mins. (Makes 10 Pieces)
Ingredients
For Filling:
Milkmawa(Khoya) – 3Tb.Sp
Almonds – 6
Pistachios – 10
Cashews – 6
Kismis – Few
Powdered Sugar – 4Tb.Sp
Cardamom Pd. – ½ t.sp
Saffron – Few Leaves

For Covering:
Maida – 1 Cup
Ghee – 2Tb.Sp
Water – Enough to make the dough
Salt to taste
Enough ghee for frying

Method:

Sieve maida and add ghee, mix it well. Add just enough water to make a soft dough. Divide the dough into 10 parts. Roll out thinly into 2 1/2” diameter circle.

Roast Almond, Pistachios and Cashew for 2 mins. Grind it in a mixie. Crumble mawa with hand and add powdered sugar, Kismis, Cardamom pd. Saffron and Crushed pd. Mix it well.

Take each round, put one spoon filling in the centre.Fold the edge nicely to give potli shape.

Deep fry it in ghee till it becomes pink in colour.

Rakshben's Coconut Cookies

200 gm Maida, 60 gm of yellow butter, 180 gm of brown sugar, 3 spoon of cocconut powder,pinch of baking powder or soda

Sieve maida with baking powder. Take butter & Sugar in bowl, mix it till it becoms light, add maida & Cocconut powder ,with milk prepere a dough, give any shape you like, bake for 10-15 mins on 180 . To make it crunchy you can add freashly grounded cocconut in it. If you like put 2-3 drops of Vanilla essence in it.

Rakshaben's Corn Coconut Yummy Vegetable

Take fresh American boiled corns 100 gms,
For Paste: 2 onions, 1 Cup coriender leaves, 5-7 leaf of Fudina, 2 Lavang, 1-2 elaichi, 2 red chillies , cocconut powder 3 spoon ( I take cocconut milk 2 Cups).


Take 1 spoonful of Ghee add paste to it, fry it for 2-3 min. than add boiled corns to it.Add required salt & I add little sugar , it gives good taste but if you don't like don't add.

Prachi's Winning Entry

DEAR ALL,
MY NESTLE COOKING COMPETITION WENT OFF QUITE WELL.THERE WERE 34 ENTRIES
.EVERYBOBY MADE MALASIAN,INDONESIAN,BERMESE AND SOUTH INDIAN DISHES.I MADE OUR GUJURATI KHANDVI. IT WAS A DIFFRENT RECIPE AMONG ALL. I GOT THIRD PRIZE.I HAVE SENT THE RECIPE
LOVE PRACHI :):)

SPICY COCONUT DOLLOPS

Ingredient

(To Set for Curds : Maggi coconut milk powder – 25 gms, Milk – 1 Cup, Curds – 1 teaspoon)

Gram flour ( Besan) – 1 cup
Cuminseed powder – a pinch
Turmeric powder – a pinch
Chilli- ginger paste – 1 teaspoon
Salt – to taste

For Stuffing:

Fresh Green Peas – ½ Cup
Maggi coconut milk powder – 2 Tb.spoon (Dissolve it in 2Tb.spoon of warm water)
Garlic- Chilli- Ginger paste – 2 teaspoon
Coriander nicely chopped
Oil – 1 teaspoon
Salt to taste
Lemon – ½

For Seasoning:
Oil – 2 teaspoon
Mustard seeds – ¼ teaspoon
White Til – ½ teaspoon
Asafoetida ( Hing) – a pinch
Curry Leaves
Coriander nicely chopped

Method:
To set curds: Dissolve 25 gm of Maggi coconut milk powder in to 1 cup of warm milk. Mix 1 teaspoon curds in it and leave it over night.

For Stuffing:

Crush fresh green peas in the mixie. Heat oil in a pan. Add crushed green peas and salt to it. Shallow fry it for 2 mins. Add Maggi coconut milk powder paste, coriander, chilli- ginger-garlic paste and lemon to it. Cook it till it becomes dry. Keep it aside.

Add 1 ½ cup of water to 1 cup of curds and make buttermilk. Mix Besan, Cuminseed powder, Turmeric Powder, Chilli-Ginger paste, and Salt well, using a hand blender and pressure cook it. After half an hour open the pressure cooker and spread the warm batter on a flat surface in to thin layer. Spread the ready stuffing on it. Leave it for 10 mins. Cut it in to thin strips and make small rolls according to required size.

Heat oil in a small pan. Put mustard seeds, Til, Curry leaves and Hing and spread it on the rolls evenly. Garnish it with coriander.

3-4-5 KopraPak (Coconut Burfee)

(From http://rasaswad.blogspot.com/)
It's time to move again..and to clean up the freezer. I had quite a bit of frozen coconut to use up, and so I decided to make Koprapak. I usually make it with condensed milk, but this time I needed a dry version that will travel and stay well. So, I asked mom for her recipe..it came out well, except at one point it stuck on the bottom, giving it slight color (mom's is nice and white)..and it was a tad too sweet..and I first thought it was because my tolerance for sweetness in Indian sweets has gone down..but then I kept thinking about it, and then realized...the sugar in the US is finer, hence if we measure it by volume, you get more of it. Next time, I will reduce the sugar slightly...too bad it messes up the nice 3-4-5 measurement!

It's really simple - 3 parts milk, 4 parts sugar and 5 parts coconut. Mix together (leave aside half part sugar) and heat slowly till it leaves the sides of the pan and most of the liquid evaporates. Add cardamom and saffron. Add the remaining half part sugar right at the end and stir vigorously (If using Indian sugar, grind it..US sugar works fine as is). This helps the re-crystallization process. Now transfer to a greased plate. Cool, and make pieces. this recipe actually gives a nice, dry pieces (Chosla as we call in Gujarati). Enjoy!!