Ingredients: Roasted peanut...............................1 cup Dry coconut powder.........................1/2 cup Dry ginger powder...........................1 tea spoon ( optional) Sugar...........................................1/4 cup Ghee...........................................1 table spoon Cardamom powder...........................1 tea spoon
Method: 1. Crush the peanut in grinder and make powder. 2. In a bowl mix coconut powder, sugar, cardamom powder, dry ginger powder (soonth and peanut powder. 3. Add ghee in it and mix very well. 4. Peanut will leave some oil and sugar will mix with ghee and it will form the consistency of laddoo. 5. Make small ball and roll the balls in coconut powder to coat evenly ( you can also add color 1-2 drop of color in coconut powder mixture). 6. Store in a airtight container.
Ingredients: Sesame seeds................1 cup Sakar ( crystal sugar).....1 cup Cardamom powder.........1/4 tea spoon Pistachios slices............1 Tb spoon
Method: 1. Dry roast sesame seeds in a heavy bottom pan. keep it aside. 2. In same pan take Sakar (without water) and stir continuously on medium to low heat. 3. Sakar will turn in to liquid and when you get light pink color add one drop from this liquid into a bowl of cold water. If it forms a ball then your liquid is ready. 4. Take the pan from the stove and add roasted sesame seeds in it and mix it very well. 5. Now again put the pan on the stove and cook on low heat for one- two minute. This will give you nice dark color. 6. Grease the surface of counter top and rolling pin with ghee/oil. 7. Take half of the mixture and start rolling in a thin layer. Make sure to roll quickly otherwise once the mixture will cool down then you will not get thin consistency. 8. once your papad is ready, repeat the same procedure with other half of the mixture. 9. you can store as papad or after it will cool down break it into pieces and enjoy crunchy chikki.
Ingredients: Ripe avacados ...............2 nos Onion ( minced).............1/2 cup Green chillies..................2 (finely chopped) Cilantro..........................2 tb spoon ( finely chopped) lime juice.......................1 tb spoon Ripe tomato....................1 medium size ( finely chopped) salt to taste black papper to taste Method: 1. Cut avacados in half. Remove seed. Scoop out the pulp and put it in mixing bowl. 2. Using a fork, roughly mash avacado. Just leave it in chunks. Add chopped onion, cilantro, lemon juice, green chillies, tomatoes, salt and black pepper and mix everything very well. 3. Enjoy this zesty guacamole with chips.
1. wash and peel the sides of surti papdi. Leave it whole don't cut it.
2. chop Tuvar lilva (pigeon peas), green chilli and ginger in chopper, Make sure you don't make paste and mix it with surati padi.
3. Now cut potatoes in four pieces, make two cross slit on the eggplant ( ravaiya) and cut Ratalu ( purple Yam) in big pieces.
4. Add salt, ajwain and one tea spoon oil and mix together very well.
4. Wash the earthen pot under tap water.
5. Now arrange some cabbage leaves on the bottom and sides of earthen pot.
6. Add surati papdi mixture as first layer.
7. Now add potato, eggplant and purple yam mixture for the second layer.
8. Add surti papdi mixture final layer.
9. Now cover all the mixture with cabbage leaves/ lettuce leaves.
10. Now put the clay lid on the pot.
11. Seal the lid and pot with flour paste. So the moisture with stay in.
12. Now prepare for fire. I used my fire place but if you don't have that option then you can put two bricks side by side and put wood block in the middle and make fire. Or you can also cook the pot on the propane stove.
13. Let it cook for 45-50 minutes. Don't worry about burning. Little bit burning will give you that authentic smokey taste.
14. Remove the seal with knife and open the lid. Undhiyu is cooked now. You can keep the whole pieces but traditional mesh everything, dont remove the skin.
15. Now add sessame oil, green chuteny, garlic chuteny and kotha chuteny ( if you don't have kotha chuteny then you can use tamerind chuteny) in it.
16. Now sprinkle some sev, serve hot with all the three chuteny on the side and enjoy.
Ingredients: 8 Burrito style tortilla 8 oz of cream cheese 1 packet of Ranch powder dressing 1 small can of pimentos 8-10 Olives 2-3 green chilies Small bunch of Cilantro
Method: 1. Take out cream cheese in a bowl and let it Soften at room temperature. 2. Finely chopped pimentos, olives, green chili and cilantro. 3. Mix ranch dressing and other ingredients in cream cheese blend it very well. 4. Apply cream cheese mixture on one tortilla and start rolling from one side. Make sure to roll tightly. 5. Finish applying on all the tortilla. Wrap all the rolls in plastic wrap and keep it in refrigerator for an hour. 6. Take out from the refrigerator and cut in slight angle and decorate in plate. 7. Keep it in the refrigerator and take out when its time to serve. 8. Enjoy with salsa or other dips.
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