Winter's bounty

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.