Sukhdi
Ingredients
- 150 gm wheat flour
- 125 gm ghee
- 125 gm grated gud
- 2 tbsp chopped almonds
- 2 tsp elaichi powder
- 1 tbsp desiccated coconut
Method
- 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.
Sukhi Arbi
Ingredients
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
Method
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
Surti Undhiyu and Muthiya
Ingredients
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
For Undhiyu
- Make a paste of garlic, green chillies and ginger and mix cut coriander. Stuff in 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.
For Muthiyia
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
Method
For Muthiyia:
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.
