Saturday, Oct 20, 2018 | Last Update : 09:16 PM IST
During this nippy season get traditional with some delicious home-cooked recipes.
150 gm wheat flour
125 gm ghee
125 gm grated gud
2 tbsp chopped almonds
2 tsp elaichi powder
1 tbsp desiccated coconut
Heat ghee in a deep nonstick pan. Add flour and roast it on slow flame until it becomes golden brown.
Remove from flame and add grated jaggery, elaichi powder and coconut. Mix well.
Once jaggery melts and the mixture is still warm, pour on a greased thali.
Sprinkle chopped almonds and elaichi powder.
Allow it to cool and cut into diamond shapes.
400 gm Arbi, 2 tbsp chopped capsicum, 2 tsp chopped ginger, ½ tsp Haldi powder, 1.5 tsp red chilli powder, ½ tsp dry mango powder, 1.5 tsp dhaniya powder , 1.4 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 taste
Wash and pressure cook Arbi. Peel off skins and dice. Heat oil in a pan. Add ajwain and hing. Once seeds crackle add green chilli, capsicum and sauté for a few minutes. Add hing, haldi, red chilli powder, Arbi, chopped ginger, salt and mix well. Add dhaniya powder, garam masala, chopped coriander, dry mango powder and mix well. Cook for 2- 3 minutes and serve hot
Surti undhiyu and muthiya
6-8 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 taste
Make a paste of garlic, green chillies and ginger and mix cut coriander. Stuff this mixture in potatoes and brinjal. String beans and cut into one-inch long pieces. Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds. Mix ground masala and broad beans. Put vegetables in layers.Sprinkle salt and turmeric powder Stir-fry for five minutes on high flame. Pour one cup of water, cover and simmer on low heat for 10-15 minutes. Mix in fried Muthiyia and again simmer for 15 minutes. Serve hot decorated with scraped coconut coriander leaves, kowta chutney, bajra rotla, puri.
1/4 cup gram flour (besan), 1 cup wheat flour, Salt to taste, 1/2 cup Fenugreek Leaves (methi), 1/2 inch ginger, 1-2 green chilies, 3 gm whole dhaniya, 5 gm whole Jeera,1 cup water, Oil to deep fry
Mix Muthiyia ingredients except oil and prepare firm dough
Divide into small portions and shape each into one-inch long half-inch thick rolls. Deep fry in hot oil. Remove and keep aside to cool
For Chutney: Kouwta (wooden apple for chutney)
Salt to taste. Finely chopped green chillies. Mix ingredients in a mixer to a fine paste. Serve with the Undhiyu.
— Recipes courtesy Maharaj from Rasovara