7月8日の日記

Add hing, haldi, red chilli powder, Arbi, chopped ginger, salt and mix well.5 tsp red chilli powder, ½ tsp dry mango powder, 1.Sukhi ArbiIngredients400 gm Arbi, 2 tbsp chopped capsicum, 2 tsp chopped ginger, ½ tsp Haldi powder, 1.Remove from flame and add grated jaggery, elaichi powder and coconut.Sprinkle chopped almonds and elaichi powder. Mix ingredients in a mixer to a fine paste. Cook for 2- 3 minutes and serve hotSurti UndhiyuSurti undhiyu and muthiyaIngredients6-8 green leaf garlic, 3-4 Baby Brinjal (bhaingan), 50 gm fresh Tuver dana, 50 gm fresh lilva dana, 6-8 small potatoes, 100 gm sweet potatoes, 100 gm yam, 25-30 broad beans, 2 raw bananas, 30 gm sugar, 10 gm tamarind, 5 tbsp oil and coconut scraped,4 green chillies, A pinch asafoetida, 1 cup coriander leaves, 2 inch ginger, 1 tsp mustard, whole Jeera, ajwain, turmeric powder, Salt to tasteFor UndhiyuMake a paste of garlic, green chillies and ginger and mix cut coriander. Stuff this mixture in potatoes and brinjal.Allow it to cool and cut into diamond shapes.SukhdiIngredients150 gm wheat flour125 gm ghee125 gm grated gud2 tbsp chopped almonds2 tsp elaichi powder1 tbsp desiccated coconutMethodHeat ghee in a deep nonstick pan. Serve with the Undhiyu. Peel off skins and dice.5 tsp dhaniya powder .
String beans and cut into one-inch long pieces. Mix in fried Muthiyia and again simmer for 15 minutes. Pour one cup of water, cover and simmer on low heat for 10-15 minutes. Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.Once jaggery melts and the mixture is still warm, pour on a greased thali. Mix ground masala and broad beans. Add ajwain and hing. Add flour and roast it on slow flame until it becomes golden brown.For Muthiyia1/4 cup gram flour (besan), 1 cup wheat flour, Salt to taste, 1/2 cup Fenugreek Leaves (methi), 1/2 inch ginger, https://www.kn-rubberproducts.com/product/construction-machinery/y-ring.html" 1-2 green chilies, 3 gm whole dhaniya, 5 gm whole Jeera,1 cup water, Oil to deep fryMethodFor Muthiyia:Mix Muthiyia ingredients except oil and prepare firm doughDivide into small portions and shape each into one-inch long half-inch thick rolls. Serve hot decorated with scraped coconut coriander leaves, kowta chutney, bajra rotla, puri. Deep fry in hot oil.— Recipes courtesy Maharaj from Rasovara. Mix well. Add dhaniya powder, garam masala, chopped coriander, dry mango powder and mix well. Remove and keep aside to coolFor Chutney: Kouwta (wooden apple for chutney)Salt to taste.Sprinkle salt and turmeric powder Stir-fry for five minutes on high flame. Finely chopped green chillies.4 tsp garam masala, 2 tbsp chopped coriander, 1 tbsp chopped chilli, Oil for cooking, ½ tsp Hing powder, ½ tsp ajwain, Water for cooking, Salt to tasteMethodWash and pressure cook  Arbi. Put vegetables in layers. Once seeds crackle add green chilli,  capsicum and sauté for a few minutes.