Recipes

Urad dal

• In a vessel (or directly in pressure cooker) take the required quantity of skinless split urad dal and wash it with at-least three turns of water or until it almost looks clear.
• Soak the dal with drinking water, (with the water being a knuckle level above dal) for 30 minutes.
• Now transfer this soaked dal along with soaking water to a pressure cooker.
• Add turmeric and pressure cook for 4 whistles. The first one being on high and other three on low.
• Let the pressure subside, open the lid, add salt and keep the dal on simmer.
• Once it boils, add room temperature sour buttermilk (chaas) to adjust consistency. Mix gently with spoon for 2-3 rounds.
• This dal should not be whisked or mashed, the broken dal pieces lend an exciting texture with the rotla. Although it should be thoroughly cooked.
• Simmer for about 7-8 minutes. Finish off with coriander leaves.

Chokha no rotlo

• In a saucepan or thick bottomed vessel take water. Bring it to a simmer. Add equal quantity of rice flour by volume. Mix well with spoon. Take it off heat cover and keep for 5 minutes.
• Transfer the dough to your work table or big plate/board with the help of a spoon. Wet your hand slightly with water and clump it all together.
• Once it get little lukewarm to touch start kneading the dough. Knead the dough for 3-4 minutes till it all comes together and a dough piece taken in hand forms a smooth crack free ball. Keep the rest of the dough covered.
• Before rolling set up your rolling board, iron tawa, tong and a bowl of water. Keep the tawa to heat on low flame. Flatten the ball on your palms and place on a rice flour dusted rolling board. (Do not roll the ball in dry flour) Dust your hands with flour.
• Now with the heel of your fingers gently start pressing and lightly pushing the ball in one direction (left side for left handed person, right side for right handed person). The ball will slowly increase in size to form a small flatbread.
• Keep on dusting your active palm and rolling board with rice flour after every 2-3 turns  (ensure that you don’t add flour on top side of the flatbread). The flatbread should be 1/8^th to 1/6^thof a cm thick. Size would depend on the size of dough ball pinched off.
• Check the temperature of tawa by hovering your hand above. It should feel hot as if you are warming your hand near a fireplace. (neither lukewarm nor burning )there definitely should not be fumes coming out of the tawa indicating it is too hot.
• Flip your rice flatbread on one hand and using both hands very gently place it on the hot tawa (the floured side will come on top). Spread approx.. 2-3 tsp water with your hand on top of the flatbread.
• Increase the heat of tawa to medium high and let cook till the bottom is well cooked flip using tong and cook the other side on slightly lower flame till it is well cooked from all sides. Finally flip the rotla directly on flame and allow it to puff. Remove  on mesh or wire rack and apply melted ghee. Serve hot or let cool slightly and save in casserole.

Lehsun ni chutney

Chilli Garlic paste

• Peel and roughly dice garlic to add to a spice grinder. Add salt, red chilli powder and little water to make a thick paste. Taste and adjust salt. Save in refrigerator and use for up to a month.

Tempering

• Heat oil in a fry pan. Crackle cumin seeds, add the paste, cook till oil releases, lower flame and add red chilli powder in released oil, fry for few seconds- don’t let it burn. 
• Add water, sugar and salt. Simmer for 1-2 minutes. Finish with chopped coriander leaves.

Prep for corn bhajiyas

• Roughly grate a medium size corn using the larger side of grater and keep in a mixing bowl.

Corn bhajiyas

• To the grated corn add all ingredients except gram flour.
• Slowly add gram flour till your batter reaches a dropping consistency.
• Keep aside to rest for 15-20 mins.

Making batter for other vegetables

• Collect all ingredients for batter.
• In a mixing bowl add all dry ingredients except water and warm oil.
• Separate the dry batter in two equal parts in two different bowls.
• Slowly add half amount of water in one bowl and whisk using a wired whisk or your palm. (the fingers act as whisk).
• You should reach almost thick coating consistency i.e. after whisking the batter should quickly when lifted
• After reaching desired consistency add 1/4 tsp warm oil and whisk in one direction for 2-3 minutes to incorporate air.
• Repeat step 4 through 6 again for second bowl but add little more water approx.1-2 tbsp to reach a more thinner coating consistency where the batter flows in small ribbons
• Or other way to check the second bowl is coat back of spoon and it should thinly yet opaquely coat the spoon on holding it horizontally and leave a clear trail on swiping a finger.
• Cover and rest both the batters for 15-20 minutes
• Use the first thicker batter for chillies. Use the thinner batter for potato slices, ripe banana slices and torn colocasia leaves.

Vegetable preparation

• While all three batters are resting you can prep the vegetables.
• For potato-Wash, clean and peel the potato. Cut into roughly 0.5-1 mm slices using your chefs knife or mandolin slicer. Thinner the better.Just before frying pat dry the potatoes lightly with a clean dish towel and place on a dry plate.
• For chillies-Wash, dry and slit chillies from center and remove seeds without breaking. Rub salt and lemon mixture generously using the squeezed lemon peel.
• For ripe banana- Just before frying slice bananas as usual approx. 0.5 cm in size.
• For colocasia leaves- Wash, dry, remove stem, cut leaves into 3-4 pieces to better manage, quick blanch and dry again.

For deep frying

• Fill kadhai or Indian wok with sufficient oil to completely immerse required amounts of fritters in batches.
• Heat oil to approx. 180c temperature. You can check by dropping a tsp of batter and the batter should take few seconds to rise on top and sizzle.
• Do not overcrowd the pan.
• Transfer the veggies with your non- dominant hand to the batter.
• Use your dominant hand to coat the ingredient with batter and transversally slide it into the hot oil.
• Keep the oil on medium flame while sliding the fritters. Once the batch is loaded lower the flame and let it rise to the top and allow the sizzle to die down.
• Flip the fritters and let cook till golden from both sides turning occasionally using a slotted spoon.
• Drain excess oil by pressing the spoon against the interior of wok curve and remove on a colander lined with paper napkin.
• Transfer the fried and drained fritters to a mixing bowl . Sprinkle chat masala , spice mix of choice or keep plain.

Green chutney

• Add all ingredients to the blender and blitz to get a dipping chutney.
• You may adjust water to get desired consistency.
• Taste and adjust salt, sugar and lemon if needed.

Serve the bhajiyas with green chutney, salted chillies and a cup of chai for best experience.

• 1. Soak and keep peanuts aside (If on time preparation then soak in hot water)

  You may also soak the toor dal if needed.
  1/2 cups Peanuts
• 2. Clean, pluck and wash Ambatchuka leaves.
  500 grams Ambatchuka leaves
• 3. Pick, wash thoroughly and pressure cook toor dal along with soaked peanuts and coconut chips.
  1/2 cups Toor dal, 1/2 cups Peanuts, 1/4 cups Coconut chips, 3 cups Water
  
• 4. Let the pressure subside. Open and blend the dal using a mechanical/electric blender.
• 5.  Blend Ambatchuka bhaji and green chillies together with the help of little water.
  500 grams Ambatchuka leaves, 8 nos Green chillies, 1/4 cup Water
  
• 6. Ina pan heat oil, golden fry cashews and remove them with the help of slotted spoon.
  1/2 cup Peanut oil, 2 tbsp Cashew
• 7. Crackle cumin seeds followed by garlic.
  6 big cloves Crushed garlic, 2 tsp Cumin
  
• 8.  Add the blended sorrel chilli paste.
  1.5 cup Sorrel chilli paste
  
• 9. Add regular masalas- haldi, dhaniya jeera, lalmirch and sauté. Cook on medium flame till oil separates.
  1/4 tsp Turmeric powder, 1/2 tsp Chilli powder, 1 tsp Coriander powder
  
• 10.  Add the blended dal along with peanuts and coconut.
  3 cups Cooked Peanut-coconut-pigeon pea
• 11. Add salt to taste and required amount of hot water to make a thin curry.
  to taste Salt, 1 litre Hot water
• 12. Let the curry simmer on low flame till the flavors are well mixed and the curry becomes full bodied.
  
• 13. Lastly add kala masala, coriander leaves, fried cashews a few minutes before you turn off the flame.
  1tsp Kala masala, 4tbsp Coriander leaves
• 14. Finish with a squeeze of lime juice to enhance the spicy kick and finger-licking taste.
  1 nos Lemon juice
  

For Chokha ni Khichi (Steamed and spiced rice dough)

• 1. In a heavy bottom pan bring water to a boil.
• 2. Add salt, papad khar, jeera, Ajwain, ginger-chilli paste and oil. Just mix once.
• 3. Lower the flame and add rice flour and cover and let it cook for 3 minutes undisturbed.
• 4. Meanwhile keep oiled rolling pin or wooden spoon ready at you disposal.
• 5. Turn off the flame remove the pan and mix the dough with the help of rolling pin in only one direction. Use your arm strength for a minute here to whisk away all the lumps and form kind of a dough.
• 6. Note that it sets on cooling. So work quickly.
• 7. Keep it back on low flame covered for 5 minutes to moisten, cook in steam, absorb all flavors and become homogenous.
• 8. Serve hot topped with the lehsun-mirch ni sukhi chutney and groundnut oil.
• 9. The guest may or may not knead the khichi as per their liking.

For Lehsun Mirch ni chutney (Chilli-garlic mix )

• 1. Peel garlic cloves.
• 2. Deseed and destalk red chillies. And break them if you if you need
• 3. Dry roast each ingredient on low flame for 2 minute
• 4. Grind them in batches as needed to form a coarse paste
• 5. Finally add salt to taste and grind once to mix
• The chutney is ready to serve. Best topped with groundnut oil

For Bajra variant Khichi

• 1. Follow the steps as mentioned for Rice Khichi and modify ingredients as mentioned.

To prepare the squash

• 1. Check the ripeness of kavath. Bounce it against a hard surface and note that it shouldn't bounce back
• 2. Open the fruit by hammering it lightly across its widest circumference until the surface cracks. Twist and open.
• 3. Scoop out the pulp in a big vessel using a spoon.
• 4. Soak this pulp for about an hour in hot water. Press and remove as much pulp as possible using a potato masher or your hands.
• 5. Pass it through a sieve to strain and get a smooth pulpy concentrate.
• 6. Heat a saucepan with above mentioned sugar and water. Stir till dissolved and boil for another 5 minutes on low flame till you don't get a thread but slightly thick syrup consistency. (Do not stir while simmering)
• 7. Cool and bring the syrup to room temperature. Add in the prepared kavath pulp
• 8. Your squash is ready

To prepare kavath sherbet

• 1. Chill the serving glasses.
• 2. Rub lime juice on the rim and roll it in salt, chilli powder mix.
• 3. In a glass pitcher muddle mint leaves, lemon slices of 1 lemon, spices and the prepared squash together. Fill it with water/ soda . (Keep few leaves aside for garnish. 4-5 nos)
• 4. Stir top to bottom using a stirrer or spoon.
• 5. Taste and make adjustments if needed.
• 6. Add 2-3 ice cubes to the each chilled glass.
• 7. Top them up equally with the prepared mojito
• 8. Serve immediately garnished with mint leaves.

For pigeon pea thecha

• Heat oil in a kadhai.
• Add all other ingredients together and sauté on medium flame till slightly charred. Except salt.
• Cool and Grind coarsely with salt.

For pigeon pea amti

• Heat a tbsp of oil in a kadhai. And sauté pigeon peas, garlic and chillies as we did for thecha. Don't use cumin seeds this time.
• Sauté on medium flame till slightly charred , cool and grind. Don't add salt.
• Heat 4 tbsp oil in a kadhai. Fry cumin seeds, asafoetida. Add chopped onion and sauté on medium flame till translucent.
• Add the turi dana (pigeon pea) mix. Sauté slightly.
• Now add all the powdered masalas, except garam masala. Sauté stirring occasionally till oil separates. Meanwhile keep water to heat.
• Add simmering hot water and salt. Lower the flame to low and allow it to simmer till the flavors from spices and dal coalesce together. And oil starts to float on top. About 15-20 mins.
• Finish with coriander leaves, garam masala and lemon juice

For rolling and steaming

• 1.Wash and wipe dry each of the Colocasia leaves under a gentle stream of water.
• 2. Remove the central stem using a paring knife.
• 3. Make a batter using all the ingredients mention in the rolling and steaming section. Taste and adjust consistency if needed. You want the batter to be spreadable and the taste spicy, tangy and sweet in harmony.
• 4. Now place one leaf on the chopping board lighter side up, ears facing out and stem side in and spread the batter. Then Place another leaf in opposite direction (lighter side always up) of the chopping board. Making an hourglass shape. Spread a layer of batter
  
• 5. Alternate the hourglass shape with the top two leaves and generously spread the batter.
• 6. Fold the layered leaves inside 1 inch lengthwise and spread batter on top.
  
• 7. Start pressing and rolling from bottom and apply batter after each tight roll. Continue till the end and secure the last fold with batter. Your roll is ready
• 8. Make two more rolls of 4 leaves each.
• 9. Prepare a steamer and oil the base of the steaming strainer.
• 10. Steam the Colocasia rolls for 25 mins. Remove and cool for 10-15 minutes and cut into pinwheels.

For tempering and shallow frying

• First shallow fry the patra in moderately hot oil until crisp from both sides. (Ensure that you don't flip it immediately and allow it to cook for at-least 30-40 seconds per side or it will break)
• Remove on the serving plate.
• Now in remaining oil, splutter mustard seeds, sesame seeds, curry leaves and asafoetida. Pour this tempering immediately over the prepared patra.
• Garnish with chopped coriander leaves and grated fresh coconut.

Making Pickle Masala

• Take the mentioned quantity of masalas and a paraat.
• Lightly pulse the split mustard seeds in a mixer.
• Roast salt in a saute pan. Keep aside.
• First place the split mustard seeds. Make a well place split fenugreek seeds in the center, Sprinkle asafoetida and turmeric on the split fenugreek seeds.
• Surround the split mustard seeds with salt.
• Heat oil till smoking. Pour one or two ladle over the split fenugreek, asafoetida and turmeric. Little will pour over the split mustard seeds. Cover and keep for a while.
• Let the remaining oil cool for 10 more minutes till warm and pour it over the rest of the masala. Mix it well.
• Let the masala cool and then add the red chilli powders and mix well. Your masala is ready.

Grating and prepping Raw Mango

• Wash and peel the raw mango. And grate it using the thick side of the grater.
• Add salt and turmeric and let it stand on kitchen counter uncovered atleast for two hours.
• The salt helps in releasing the extra moisture and turmeric helps with nutrition and preservation.
• Squeeze out and save the released sour water.

Prepping Clam berries

• Wash the clam berries. Remove the stalks and soak the berries in the sour water for half an hour.
• Drain and let the berries dry in the strainer itself.
• After it gets dry break each berry with a pestle. Remove seed using fork and line the interior with salt.

Stuffing & Bottling

• Add the required amount of masala to the grated and squeezed raw mango and make a filling. Save the extra masala.
• Stuff the mango masala in the deseeded clam berries i.e gunda.
• Collect in a big bowl. Cover with lid. Toss and turn it once every morning and evening for two days.
• Transfer it to a sterilized ceramic or glass jar. Heat oil and completely cool it down (sufficient to cover the pickle entirely) and add it.
• Add the saved extra masala and mix properly.
• Continue with the tossing twice a day for a week and keep it covered in a cool dry dark place for atleast a week to further the fermentation process.
• Enjoy your Gunda nu athaanu as and when you please year long.

For powdered masala

• 1. Dry roast coriander seeds and remove.
• 2. Roast coconut on naked flame.
• 3. Roast all other ingredients in oil in the mentioned order.
• 4. Cool and grind together to a dry powder.

For pre-prep

• 1. Slice onion and sauté in oil till properly browned.
• 2. Cool and make a paste.
• 3. Heat up oil to sauté the cut jackfruit cubes.
• 4. Add the cubes pinch of salt and sauté for 3-4 minutes on medium flame.
• 5. Cover and cook on low flame for 10 mins. Stirring occasionally to avoid sticking at all costs.
• 6. Remove on a plate

For the curry

• 1. In the same pan and leftover oil, temper mustard seeds, cumin seeds and asafoetida.
• 2. Cook the powdered masalas for a minute on medium flame.
• 3. Add chopped tomatoes, pinch of salt and cook till they mash properly and release oil.
• 4. Add the prepared brown onion paste.
• 5. Add jackfruit water and salt and bring to a boil.
• 6. Simmer on low flame till the jackfruit is completely done and oil floats on top.
• 7. Finish with fresh coriander and lemon juice.

Jaggery balls (puffed rice and sesame )

• Dry roast you main ingredients in a pan on a low flame. Till the puffed rice becomes creamish in colour and lighter in weight. Similarly roast the sesame seeds till they turn creamish and begin to pop.
• Remove it in a clean dry plate.
• In a thick bottomed container melt a tsp of ghee and the chopped jaggery along with the water.
• Boil the jaggery , ensuring that you press down on any solid jaggery crumb and melt it evenly
• Allow the syrup to boil and wait for the jaggery to reach hard ball stage you can check it by pouring a drop in cold water.
• As soon as the jaggery reaches the right consistency turn of the flame and mix in the main ingredient in our case here-(either puffed rice or sesame seeds)
• Grease your palms with ghee and quickly start rolling balls. Wait for a few seconds if it is too hot.
• Repeat this procedure separately for both sesame seed balls and puffed rice balls.
• Let cool and store in airtight containers.

Jaggery brittles (peanut and roasted bengal gram)

• Dry roast you main ingredients in a pan on a low flame. Till the peanut skin becomes loose crinkly and you can see a beige tinge on the peanuts. Similarly roast the Roasted bengal gram more till it becomes slightly darker in shade and you smell the process of roasting.
• Remove it in a clean dry plate. Remove the skin of the roasted peanuts and break it in halves.
• In a thick bottomed container melt a tsp of ghee and the chopped jaggery along with the water.
• Boil the jaggery , ensuring that you press down on any solid jaggery crumb and melt it evenly
• Allow the syrup to boil and wait for the jaggery to reach hard ball stage you can check it by pouring a drop in cold water.
• As soon as the jaggery reaches the right consistency turn of the flame and mix in the main ingredient in our case here-(either peanut or roasted bengal gram)
• Grease your palms, a plate and a bowl with ghee and quickly spread the mixture on the greased plate trying to press it evenly into a rectangle or square of uniform thickness. Cut the brittle while its still warm
• Repeat this procedure separately for both peanut brittle and roasted bengal gram brittle.
• Let cool and store in airtight containers.

• Before we start let’s ensure that our mixing bowl and spoon are dry and clean.
• Not to worry about the our glass jar on this day though but yes even the Airtight glass jar too needs to be clean and sundried
• Wash and dry your lemon and chillies
• Mix your sugar salt and turmeric in a small bowl
• Cut your lemons into quarter not all the way though.
• Use your fingers or spoon to stuff the spices in the across the wedges created. And also over the chilies
• Add it to a bowl. And add the juice over it all
• Keep the bowl covered for two to three days tossing and turning it two times a day morning and evening.
• After two days its ready to be shifted to a ceramic or glass jar of your choice. Its ready to be enjoyed after 10-12 days after it softens. But don’t forget you need to toss and turn it every day as usual for the 10-12 days till it matures.

Dhokli

• In a paraat( big bowl/ plate), take all ingredients together except water and rub in all the masalas and oil in the flour.
• Add about 1/2 cup of water little by little till you get a clay type malleable dough. Kneading the dough properly is very important.
• Allow it to rest for 15 minutes before you roll it and cut diamonds or any shape of your choice. Dust the diamonds properly with flour and keep them separate.
• About 4 discs of 7" rolled dough is sufficient for the amount of dal if serving with rice or make 8 discs.

Dal

• Pressure cook dal with peanuts , turmeric, curry leaves, chopped green chilli, ginger and turmeric for 4 whistles on medium flame. The dal should be completely cooked and mushy. On cooling whisk it using a whisk.
• Add about 2 cups water and cooked dal to a saucepan and simmer the dal for 10 mins without dhokli. Finally add the tempering, jaggery, lime juice and coriander leaves.
• Then add dhoklis little by little and let the pasta sheets gets cooked. It will take about 7-8 mins. Don't forget to stir every 4-5 minutes in between . Add salt to taste. The water quantity should be sufficient as it will get thicker as the pasta sheets gets cooked and it will absorb water.

Tempering

• Heat oil in a tempering pan. Bloom the cinnamon sticks and cloves.
• Crackle mustard seeds, cumin seeds. Lightly fry Asafoetida, red chilli powder and add tomatoes and cooked till soft.
• Temper a little dal using the tempering and then add it to the dal.

• Clean all the ingredients.
• Dry roast the following ingredients separetely.1. Dill seeds 2. Coriander seeds. 3. Cashew nuts .4. Almonds. 5. Coconut. Finally grind gond (edible gum) but don't mix.
• Individually grind the above ingredients in the given sequence and mix them together. (except gond)
• Heat the required amount of ghee and saute the edible gum until it swells and forms mini granules. Lightly crush in pan itself turn off the heat and remove from flame. Add to the mix and blend once cool.
• Finally add the grated or crushed jaggery adjusted according to taste. Mix. well and serve.

• Wash and prep your carandas in seedless 4-5 wedges.
• In a pan heat oil for tempering.
• Crackle mustard seeds, carom seeds, fenugreek seeds and asafoetida in quick succession.
• Add your karandas and stir and cook until you start to see them soften.
• At this point add in your spices and saute well, cook ’em well.
• Once the carandas soften mix in the grated jaggery and simmer for 2 mins
• Add salt to taste and adjust consistency with water to get saucy texture.
• Finally finish off with the fennel powder and nigella seeds.

• Wash, peel and cut the drumsticks into 2 inch pieces.
• Bring sufficient amount of water to a boil to cook the cut drumsticks.
• Add salt and 1/4 tsp of the turmeric powder to the water.
• Cook the drumsticks till you can scrape the pulp with your teeth without any effort at-least 1/2 an hour. (note-not to overcook and break the drumsticks )
• Strain and also reserve the water.
• Heat oil in a pan.
• Crackle mustard seeds, cumin seeds, asafoetida and 2 tbsp of chopped coriander.
• Add onion paste, pinch of salt and cook till it starts to brown on medium flame.
• Add ginger garlic chili paste and cook till the onion is properly browned and raw smell goes off.
• Add the tomato puree, the basic masalas.
• Add the prepared mixture of peanut, sesame and coconut powder and cook till oil is released.
• Add the cooked drumsticks to the above cooked paste. Coat it nicely. Add water and salt to adjust consistency and taste and bring it to a boil.
• As soon as the curry comes to a boil add garam masala, amchur powder, sugar and chopped coriander.
• Serve hot with phulkas

Stuffing

• Soak 1 cup of moongdal for 3-4 hours. Drain water and coarsely grind it for a pulse.
• In a pan heat oil, Add chopped garlic, curry leaves, crackle cumin seeds , fennel seeds , asafoetida and chopped green chilli.
• As soon as the chillies fry add coriander powder, pulsed moongdal.
• Sauté it for 2-3 mins on medium flame.
• Add 2-3 tbsp of water, salt to taste and Cover and cook for next 5 mins .
• Finish with lemon juice sugar and chopped green coriander.

Dough and filling

• To make dough take refined flour in a big bowl add salt to taste and oil and rub it between your fingers.
• Add water to make a soft dough and cover and keep for an hour.
• Roll into small puris.
• Stuff the mixture and pack it by pinching the dough around the mixture.
• Press flat and keep ready for frying.

Frying

• Heat sufficient oil for deep frying.
• On a low temp. Add kachoris and let cook on one side till they rise and float and have a golden tinge About 10 mins.
• Flip and let cook the opposite side too till you see the kachori fully cooked and puffed.
• Remove on paper towel to drain excess oil and serve with chutney, ketchup or vegetable stew.

• Clean, wash and boil the toor dal for up-to 3 whistles along with the raw peanuts. Meanwhile prep your spinach, onions and tomato.
• In a pan heat oil. Crackle mustard , cumin and a pinch of asafoetida.
• Add a little ginger, garlic and chilli paste and sauté. Add the chopped onions and sauté till slightly golden brown.
• Next add the chopped tomatoes, coriander powder, red chilli powder, salt, spinach and sauté till the raw flavors of tomato are gone and the spinach is completely wilted.
• Add the cooked dal and peanut. Let it come to a boil. Check seasoning and finish off with garam masala and squeeze of lime.

• Prep the ingredients for the curry. Chop the garlic, chili and tomatoes.
•  In a pan heat some groundnut oil. splutter mustard seeds, cumin seeds, asafoetida, curry leaves respectively.
• Then add the chopped garlic, chili and let cook. Keep on continuously sautéing. Next add the turmeric, coriander cumin sauté for 20-30 secs and then add red chili powder.
• Let the chili powder cook for 15-20 secs . Add the chopped tomatoes and salt and sauté for a few minutes.
• Add 3-4 times water cover and let it cook on a medium flame. Keep on checking and stirring in between.
• Now add the salty sev according to choice (keep in mind it will thicken the gravy). Let cook for a few more minutes. Finish with chopped jaggery and chopped coriander leaves.
• Adjust salt and serve with hot wheat flour bhakri  laden with ghee and accompanied with fried chili and some grated jaggery.

• Start with grating the corn and the fresh coconut in two separate bowls.
• In a pan heat oil, crackle cumin seeds , some asafoetida, finely chopped green chillis and turmeric powder.
• Add the grated corn and cook it on a low flame till it is cooked and the oil comes out from the sides.
• At this stage add milk and stir continuously till all the milk has been soaked up and let it cook on a very low flame until the fat releases and the mixture again starts to leave the pan.
• Cook until the desired texture is achieved (I prefer it to be of dropping consistency not to set ) Adjust with salt ,sugar and lime juice .
• Mix some grated coconut and coriander leaves and also garnish with the same and serve with a wedge of lime.

• Wash, peel and grate the bottle gourd. Add the grated dudhi and make dough. Apply oil and cover and rest for 30 minutes. Apply oil on hand roll muthiya with palm and steam for 15-20 minutes till knife inserted comes clean and firm to touch. Remove and let cool. Repeat process in batches.
• Now cut the muthiyas. In a pan heat oil add mustard seeds, sesame seeds, curry leaves (optional). Add muthiyas toss and fry for a few minutes. Adjust taste with salt, sugar and lime juice. Serve hot garnished with coriander leaves.
• In a mixing plate add both the flours, turmeric, chili powder, cumin coriander powder, salt ,sugar, carom seeds, half of the fresh coriander, garlic chili paste, oil and lime juice.
• To the above mix add in the grated bottle gourd and make a dough without adding excess water. Only add water if needed.
• Apply oil and allow the dough to rest for about half an hour . Meanwhile prepare your steamer .
• Make dumplings in your fist and place multiple dumplings in the steamer. (As many as your steamer can hold)
• Allow them to steam for 15-20 mins or till a knife inserted comes clean and the dumplings are firm to touch.
• After the dumplings cool down cut them in small yet thick roundels. In a pan heat up oil, add mustard seeds, curry leaves, sesame seeds and toss the cut dumplings in it. Saute for a few minutes till crispy and slightly brown at the edges. Garnish with coriander leaves and a touch of lime juice.
• Serve hot with lehsun ni chutney or godkeri or any accompaniment of your choice. Enjoy!

• Soak the poppy seeds in warm water for an hour. And a make a coarse paste out of it.
• Also wash, peel and cube potatoes roughly into 1 cm cubes. Ensure to soak them in water to avoid oxidation.
• In a pan heat mustard oil. Splutter the panch phoran mix. Add the green chillies and sauté it for a 15-20 seconds. Add potatoes and turmeric powder and sauté stirring frequently for about 2 minutes.
• Add the poppy seeds paste and saute it again for a minute.
• Add water and salt, cover with lid and cook for approx 20 minutes on low flame or till the potatoes are cooked through , well a little overdone. (such that you could easily press and it kind of loses its shape) Keep in mind to check the water content and stir in between occasionally.
• The curry is supposed to be dry with the paste sticking on the potatoes . when the potaoes are cooked through , ensure that you boil off extra water.
• Add sugar to the curry and cook for 30-40 seconds more mixing it properly.
• Taste the curry and serve hot.

• First of all clean and wash the masoor dal. Soak it in water for about 15-20 minutes. Cook on medium flame for 2 whistles, let cool and whisk it.
• Meanwhile wash peel and slice the raw mango.
• In a pan heat up mustard oil. Add mustard seeds and allow them to splutter.
• Add both the types of chilies, turmeric powder raw mango and salt (only enough to cook mangoes) and sauté for a min. Cover and cook the mango for 2-3 minutes more till it softens. Stirring occasionally in between.
• Cook till you can press the raw mango down with a fork. And yes do mash some mangoes down to get some pasty texture so that it amalgamates all around.
• Now add the whisked dal and allow it to cook for more 15-20 minutes. Keep on removing the foam that forms on the top while it boils.
• Balance the taste with sugar and salt to taste. And your dal is ready. Serve hot with rice and some aloo poshto if making.

• Wash, scrape the outer ridges and cut the bitter gourd into 4 sections length wise scoop out the sides and slice them in quarters . Apply salt and leave it for 30-40 minutes and squeeze out the karele ka juice.
• Meanwhile dice and boil potatoes. And prepare the vegetables to be sauteed.
• Prepare green chutney as per your home recipe I made my chutney using coriander, curd ginger ,chili and salt sugar and oil and lime juice .
• Once you have squeezed out the bitter gourd juice . In a pan heat up oil . Add sliced onion and caramelize them till golden add in the sliced garlic chilli and sauté till it softens Add in your bitter gourd add salt and sauté it . Add mushrooms till it releases water and slightly shrivels. Check for bitter gourd doneness finish with curd, sugar and amchur powder.
• In a bowl take the chopped tomato, onion, potato, raw mango, tamarind chutney (mine was store brought) green chutney, Sautéed bitter melon mixture, salt, nylon sev and mix well with the puffed rice.
• Check for the balance of taste and finish off with a squeeze of lime if need be. And yes a little coriander never hurts.

• Wash and chop amaranth leaves roughly.
• Drain them in a colander to remove excess water.
• Heat up oil in a kadhai.
• Crackle some cumin seeds, and red chlli.
• As soon as the seeds crackle add asafoetida and sliced garlic. Allow the garlic to sweat and slightly turn golden.
• Add in the sliced onions and saute till they soften and turn golden.
• Now add the washed amaranth leaves, masalas and salt according to taste .
• Cover and cook on low flame the leaves will release water and start cooking cook till the leaves wilt and all the water dries off.
• Finish off with garam masala and freshly chopped coriander.

• Wash and prepare your vegetables.
• Heat oil in a pan. Add cumin seeds, mustard seeds and asafoetida and saute till they crackle.
• Now add the chopped onions and let them cook on medium flame till golden brown.
• Add the chili and ginger garlic and saute for about 30 seconds and add in the chopped tomatoes and a bit of salt.
• Allow the tomatoes to cook completely and add the powdered spices saute and let them cook for about 30 seconds on low flame stirring continuously.
• Add in the peas and some water and cover and cook for more 5 minutes.
• Add in the boiled potaoes. Adjust the consistency with water to make a curry.
• Adjust sugar and salt. And finally finish with some broiled kasuri methi, homemade fresh cream and coriander leaves.

• Boil a litre of milk. And let it reduce on low flame. Keep on stirring at regular intervals.
  
• When you see the milk has boiled and reduced a little add in the gulkand, rose water and the red colour. keep on stirring and scraping the reducing milk.
  
• you need to be cautious and keep on scraping the sides at regular intervals. This not only stops the milk from burning but also adds the caramelised creamy bits back to the milk helping us make a rich rabdi.
• When the milk reduces to half of the original quantity add in the sugar, cardamom powder, sliced pistachios and a pinch of salt.
  
• mix and scrape well for next 5-10 mins. remove from heat and let it cool until it gets a little warm now mix in the fresh cream, rose petals and crushed papad churi.
  
• Pour the thick milk in the kulfi moulds and freeze for -10 hours or overnight to get a rich , creamy and interestingly chewy kulfi.

• Select baby radishes with tender leaves and wash them. Cut them in thin strips and soak them in salted water for fifteen minutes. Drain
• Saute the required amount of besan to minimise the raw flavour and decrease the cooking time.
• In a pan heat up oil. Add cumin seeds, dry red chilli and asafoetida and let the seeds splutter.
• Add in the sliced onions and turmeric powder and saute till the onions get transluscent.
• Add the chopped radish and add salt according to taste. Cover and let it cook for 5 minutes on low flame. The chopped radish reduces in volume and releases water.
• Add red chili powder, mix well and add the sauteed gram flour, sugar and let it cook for next 5 minutes.
• Finish with lemon juice and serve.

• Wash and peel fresh turmeric and mango ginger.
• Then cut in dices, slice them or grate them to your choice.
• Add fresh lime juice to it and salt according to taste.
• Keep it covered in a mixing bowl or container for two to three days fill in sterilized bottles and enjoy with your meal.
• Don't forget to stir it two times bottom to top every day for first two days before you transfer.

SOAKING MOONG

• Soak split moong for 5-6 hours. Drain excess water and season.

YOGURT DRESSING

• Take yogurt in a bowl. Whisk and add chopped ginger, chili, oil, sugar, chopped mint and salt to taste.

PREPARING ORANGE,SWEET POTATO AND ONION

• Remove orange segments and cut each in half.

  Make thin slices of orange horizontal to the petals and sprinkle with some salt and red chilli powder.

  Keep it refrigerated for half an hour. Wash, peel and cut medium sized cubes of sweet potato and cook in simmering water till just done. Drain water and sauté them in medium hot oil. Toss in red chili powder, cumin powder and salt while hot.

ASSEMBLY

• Mix all the ingredients in a bowl. And toss with the required amount of dressing so that it coats all the salad vegetables. Serve warm or chilled as per choice.

• Heat and melt the clarified butter.
• Fry and remove chopped dry fruits from it.
• Roast the carrot on low flame for 10 minutes.
• Then add milk and let it completely amalgamate for more 7-8 minutes till you see the milk all dried and tiny specks of milk solids.
• Add sugar and cook till all the water dries up more 5-6 minutes.
• Then add cardamom powder, mix well and garnish with the roasted dry fruits.

• Wash and cut the guava into bite sized pieces. Ensure that you remove the seeds off but do not remove the skin as you want the fiber goodness.
• Heat oil on a medium flame, then add the mustard seeds, cumin seeds and aseofotida. Let the seeds crackle.
• Add turmeric powder, garlic paste and let it cook till the raw flavour of garlic goes away for half a minute or so.
• Then add guava to it and add spices i.e red chilli powder, coriander powder garam masala and salt.
• Then add 2 spoonfuls of water and let it cook you do not want to add too much of water as the curry has to be dry and the guavas pieces soaking up the spices.
• It doesn’t take much time for the guava to get cooked through almost ….. check yours before turning off the flame.
• Then turn off the flame and add jaggery as per your taste(you can even use sugar if you don’t have jaggery on hand)
• I love it best with phulkas enjoy your too its ready.

• Wash and separate the petals from the calyx.
• Add the cumin seeds, red chilli powder, jaggery, garlic cloves and salt.
• Blend together, only add water if required.
• What we need is a thick chutney.

• Take wheat flour.carom seeds,all the masalas and oil in a bowl.
• Rub the oil in the wheat flour till you get bits of flakes in between.
• Add in the curd, the washed and chopped dill leaves and mix well till you see the flour has been incorporated well with all other ingredients.
• Slowly add water and knead the dough till you get a smooth soft pliable dough.
• Apply oil and let it rest for 15-20 minutes.
• Divide the dough into small equal roundels and roll them with the help of some dry flour and a rolling pin.
• Meanwhile heat up a tawa on low flame and place the rolled flatbread. Cook the first side on medium heat ,as soon as you see slight bubbles appear flip it.
• Allow the other side to cook fully on high flame and spread some oil on top. Flip and apply some oil here as well and press the flatbread while doing so and properly cook around the edges.
• Remove when its fully done from both sides. Repeat the process for the remaining flatbreads ensure that you keep an eye and adjust your flame accordingly.

• In a pan heat up oil, as soon as the oil heats up add cumin seeds and asafoetida and let the cumin crackle.
• Then add in the chilli garlic paste and sauté for a minute on a low flame add in your beans and brinjal and sauté it for a minute.
• Add in turmeric, coriander and cumin powder and saute for a few seconds.
• Cover and cook on a low flame for 10-15 mins or till the vegetables are almost cooked through with a closed lid stirring at intervals.
• Keep on adding dashes of water so that the vegetables don’t stick to the pan.
• Add in the jaggery and chopped tomato and sauté till the jaggery melts and the tomato is cooked through this is added to get a sweet and sour balance in the recipe.
• Add salt to taste and garam masala powder and mix well.
• Meanwhile also keep and eye on your brinjal and beans and cook for 5 more minutes with lid on or till all the vegetables are cooked through.
• Taste and finish with freshly grated coconut and coriander.