KELYACHYA PITHACHE THALIPEETH / BANANA FLOUR THALIPEETH (UPWAS / FAST)

KELYACHYA PITHACHE THALIPEETH / BANANA FLOUR THALIPEETH (UPWAS / FAST)

INGREDIENTS

Potatoes boiled and mashed	3 nos
Sabudana / sago soaked	1 cup
Kelyache peeth / banana flour	1 cup
Roasted Peanut pdr	¼ cup
Green chillies chopped	3 nos
Jeera / cumin whole	½ tsp
Jeera pdr / cumin pdr	1 tsp
Chopped coriander leaves	¼ cup
Salt	T.T.
Ghee / clarified butter OR peanut oil	For basting

METHOD:

1.       Mix and mash all the ingredients together except ghee or oil.

2.       Make it into a dough ball. Sprinkle little water at a time to knead it into a dough.

3.       Divide into large balls, makes around 7 – 8.

4.       Press each ball patting it into a circular shape with your fingers making it as thin as possible (you can do this directly on the pan).

5.       Put it on a non stick pan, cover and cook for some time till the lower side browns.

6.       Flip over and cook the other side as well.

7.       Baste with ghee or oil on both sides, as required. This will take a little more time to cook as the banana flour takes its time. Patience Patience

8.       Make sure both sides are browned well and crisp.

9.       Cut in quarters and serve hot with green chutney.

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MOONG PALAK DHOKLA / SPROUTS & SPINACH DHOKLA

MOONG PALAK DHOKLA / SPROUTS SPINACH DHOKLA

INGREDIENTS

Moong sprouts / sprouted green gram	¾ cup
Spinach leaves blanched	1 cup
Green chillies	3 + 1
Ginger	1 inch piece
Salt	T.T.
Besan / chickpea flour	1 cup heaped
Limbu phool / citric acid	½ tsp
Eno fruit salt	½ packet
Oil	1 tbsp
Jeera / cumin seeds	¼ tsp
Curry leaves	1 sprig
Haldi / turmeric pdr	¼ tsp
Heeng / asafoetida	¼ tsp
Scraped fresh coconut for garnish	2 tbsp

METHOD:

1.       Grind to a smooth paste the sprouts, spinach leaves, 3 chillies and ginger. Do not add any excess water.

2.       To the besan add salt and citric acid crystals.

3.       Pour the prepared paste into the besan. Mix well.

4.       Add in water little at a time to make a batter of smooth, lump free, thick but pourable consistency.

5.       Leave it to rest for 10 min.

6.       Now add into it the Eno and beat till the batter starts to look frothy.

7.       Pour the batter into greased plates and steam them for 10 – 15 min.

8.       Remove the plates and immediately sprinkle some cold water over it. This prevents the top layer of the dhokla from drying out.

9.       Cut it into squares.

10.   In a separate pan heat oil. Add in the jeera, when it crackles add in the Heeng and haldi, curry leaves and green chilli.

11.   Allow them to sizzle for a few seconds. Then carefully add in water and bring to a boil.

12.   Pour this tadka over the prepared dhokla. Garnish with scraped coconut.

13.   Serve hot or cold.

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ALOO SIMLA MIRCH / POTATO AND CAPSICUM STIR FRY

ALOO SIMLA MIRCH / POTATO CAPSICUM STIR FRY

INGREDIENTS

Batata / potatoes boiled, peeled chunky cubes	3 nos large
Capsicum cut in chunky cubes	3 nos
Ginger grated	1 tsp
Onion chopped	1 no
Tomato chopped	1 no
Oil	For deep frying
Haldi / turmeric pdr	¼ tsp
Chilli pdr	½ tsp
Dhania pdr / coriander pdr	1 tsp
Salt	T.T.
Coriander leaves chopped	2 sprigs

METHOD:

1.       Heat oil, deep fry the potatoes till golden brown.

2.       In the same oil lightly fry the capsicum cubes.

3.       In separate pan heat ½ tbsp oil, add ginger to it. Sauté  little.

4.       Add in the onion and sauté till soft and transparent.

5.       Now add in the tomato and sauté till oil seperates out.

6.       To the onion tomato mix add all the masalas and fry the masalas in oil.

7.       Transfer the potato and capsicum to the pan, add salt and mix and toss well.

8.       Serve hot garnished with coriander leaves.

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CORN, SPINACH & RICE BALLS

CORN SPINACH & RICE BALLS

INGREDIENTS

Boiled white rice (preferably a day old)	1 cup
Corn kernels boiled	½ cup
Spinach leaves (blanched and roughly chopped)	3 tbsp
Green chillies finely chopped	2 nos
White sauce (thick)	2 tbsp
Salt	T.T.
Pepper pdr	T.T.
Cheese cubes grated	2 nos
Bread crumbs	As req , approx ¼ cup
Oil	For deep frying
Maida / Refined flour	1 tbsp
Water	As req.

METHOD:

1.       Mix together all the ingredients except the ingredients bread crumbs downwards.

2.       Mash it well. Divide into small lemon sized balls.

3.        Make a thin paste with refined flour and water; add in a pinch of salt.

4.       Dip the balls in refined flour paste and roll in bread crumbs.

5.       Deep fry the balls in hot oil till golden brown.

6.       Serve hot with tomato ketchup.

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ZATPAT DHOKLA

ZATPAT DHOKLA

INGREDIENTS

Besan / chickpea flour	1 cup
Salt	T.T.
Limbu phool / citric acid crystals	½ tsp
Eno fruit salt, single use sachet (non flavoured)	½ no
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Curry leaves	2 sprigs
Green chillies (each cut in 3 – 4 pieces)	2 nos
Water	½ cup
Sugar	1 tbsp
Scraper fresh coconut for garnish	2 – 3 tbsp
Coriander leaves chopped for garnish	2 – 3 sprigs

METHOD:

1.       To the besan add salt and citric acid crystals.

2.       Add in water to make a batter of smooth, lump free, thick but pourable consistency.

3.       Leave it to rest for 10 min.

4.       Now add into it the Eno and beat till the batter starts to look frothy.

5.       Pour the batter into greased plates and steam them for 10 – 15 min.

6.       Remove the plates and immediately sprinkle some cold water over it. This prevents the top layer of the dhokla from drying out.

7.       Cut it into squares.

8.       In a separate pan heat oil. Add in the rai seeds, when they crackle add in the Heeng and haldi, curry leaves and green chillies.

9.       Allow them to sizzle for a few seconds. Then carefully add in water and sugar.

10.   Bring to a boil, allow the sugar to dissolve.

11.   Pour this tadka over the prepared dhokla. Garnish with scraped coconut and coriander leaves.

12.   Serve hot or cold.

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