KADI

Ingredients:  Sour buttermilk 2 cups. Gram  flour 2 tblspn. Turmeric pwd  little. Salt to  taste. Chilli  pwd ½ tspn. Cumin seeds ½ tspn. Jaggery or sugar. Curry leaves 8 to 10 nos. oil 1 tblspn. Asfoetida  a pinch. Coriander leaves (chopped ) 1 tblspn.

Method:   Mix buttermilk, gram flour, turmeric and saltt to taste. Cook this mixture on a medium flame. Add jaggery and chilli powder to it. Heat oil add cumin seeds, mustards, curry leaves and asafoetida. When they crackle remove from fire and add to kadi. Sprinkle coriander leaves and serve.

BATA NU SHAK

Ingredients: Cabbage ½ kg. ( shredded ) Groundnuts 50 gmns (roasted and pounded ) Ginger &chilli paste 1 tblspn. Raisins 2 tblspn (sliced )  Coriander and cumin pwd  1 tblspn. Asafoetida ( hing )  little. Ghee1 tblspn.

Method: Heat ghee, add spices when they crackle fry for a few seconds. Add potatoes, tamarind paste and jaggery. Cook till the gravy thickens. Remove from the fire and garnish with coriander leaves.

MOONG DAL DHOKLA

Ingredients: Moong Dal (without skin ) 1 cup. Ginger& green chilli paste.1 tbsp. salt  to taste. Hing  a pinch. Soda bi carb or Enos ½ tspn. Turmeric  pwd a littlt. Little  lemon juice 1 tspn. Sugar 1 tspn. For Tempering.  oil 4 tblspn. Mustard seeds 1 tspn. Curry leaves 8 to 10 leaves. FOR  GARNISHING. Coriander leaves (chopped ) 1 tblspn. Coconut  2 tblspn (grated).

Method: Wash and soak the dal for 6 to 8 hrs. Grind coarsely in a mixie. Add  salt and leave to ferment till the mixture comes up. Mix ginger &chilli  paste, turmeric. Bi-carb, sugar and lemon juice. Spread on greased thali and steam-cook the mixture. When cooked cut into squares. Heat the oil and add mustard seeds and curry leaves.When they crackle, pour over dhokla. Garnish with grated coconut and coriander leaves and serve.
 

METHI NU PURI

Ingredients: Wheat flour (Atta ) 2 cup  Gram  flour ¼  cup. Fenugreek leaves 1 bunch ( finely chopped ) oil 8 tblspn Salt to taste , Ginger and Green Chilli paste  1 tblspn Oil for frying.
 

Method: Mix  salt in  washed chopped  methi leaves, After some time, squeeze out the bitter juiceand wash with fresh water. Drain and squeeze again. Mix all flour, spices. Paste and oil in above leaves. Make a soft dough anf keep covered for ½ an hour. Make small puris and fry in oil.

LAPSI 

Ingredients: 1 cup broken wheat ( daliya ) ghee 4 tblspn .  jaggery ¾ cup. (grated ) Cardamoms 4 nos. Dalchini Water 2
½ cups water. Kismis. Almonds and cashew nuts ½ cup.

Method: Heat ghee and cardamom. dalchini and broken wheat. Roast till they are light brown. Make a syrup with water and jaggery. Add this syrup to broken wheat, Cook till soft. Add dry fruits.

STUFFED   MIRCH

Ingredients: Achari green chillies 10 nos. salt to taste Chilli powder1/2 tspn,  Haldi  a little . amchur (dry mango powder.) 1 tspn. Aniseeds 2 tspn ( powdered ) cumin seed powder ½ tspn. Coriander powder 2 tblspn. Oil  6 tblspn.

Method: Wash and slit the green chillies. Mix all spices with 1 tblspn oil and fill in each chilli. Heat oil in a wok, put the chillies in it. Add 1-2 tblspn water and cook till almost dry. Serve with Indian bread or rice.