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