Tindora-batata nu saak (Tenli with potato)

Ingredients:
250gm tindora,
200gm potatoes,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-tbsp red chilli powder,
1-tbsp turmeric powder,
1\2-tbsp asophotedia,
1 small piece of jaggery (optional),
1-tbsp coriander+cumin powder,
3-tbsp oil,
Salt to taste.
Method:
Step 1: Cut tindora and potatoes in long chips.
Step 2: Heat the oil in think bottom pan and add mustard seeds, cumin seeds, and asophotedia.
Step 3: Then add potatoes and cook for 5-minutes.
Step 4: After that add cut tindora and cook until they are soft.
Step 5: On medium flame add red chilli powder, turmeric powder and salt in it.

Step 6: Turn off the flame and add jaggery if you like sweet taste.Step 7: Serve hot with Roti, rice and dal.

Handvo

Ingredients:
300gm rice flour,
100gm Bengal gram flour,
4-cup sour butter milk,
200gm grated white gourd,
1-tbsp turmeric powder,
1-tbsp soda-bi-Card,
1-tbsp jaggery,
2-tbsp red chilli powder,
3-tbsp green chilli and garlic paste,
Salt to taste,
Coriander leaves and sesame seeds for Garnish.

* Soak Fenurreek (methi) seeds for 3-hours.


Ingredients for tadaka:
3-tbsp oil,
2-tbsp mustard seeds,
2-tbsp cumin seeds,
2-tbsp sesame seeds,
1-tbsp asophotedia.
Method:
Step 1: Both rice and begal gram flour are little big thicker as compare to roti flour.
Step 2: Mix both flour and butter milk finely if material is thick then add warm water. Keep aside for 7-8 hours for fermentation.

Step 3: After fermentation, add grated white gourd, garlic paste, turmeric powder, jaggery, fenugreek seeds, sesame seeds and salt.
Step 4: Mix well and add soda-bi-Carb.
Step 5: Heat the oil in pan and add mustard seeds, cumin seeds, sesame seeds, and asophotedia.
Step 6: Turn off the flame add this in to prepared material.
Step 7: Mix finely with flour material.
Step 8: Then take reti (like as mitti or clay) in lover part of handva cooker and heat for 2-minutes. Step 9: Take handva cooker and spread oil in cooker.
Step 10: Pure prepared material in handva cooker.
Step 11: Put this cooker over the heat bottom plate of reti.
Step 12: Garnish with coriander leaves, red chilli powder, cut green chillies and sesame seeds.
Step 13: Cover the cooker with his top.
Step 14: Cook for 30-minutes in low flame.
Step 15: Cook until- you touch the surface of the handvo with spoone if spoone should come away clean then turn off the flame.

Step 16: Serve hot with ketchup or chutney.

Gajar-Marcha no sambharo (Carrot with Green chilli)

Ingredients:

1-cup long cut gajar (carrot),

1\2-cup long thin green chillies,

2-tbsp coriander+cumin powder,

1-tbsp mustard seeds,

3-tbsp lemon juice,

2-tbsp oil,

Salt to taste.

Method:

Step 1: Heat the oil and add mustard seeds.

Step 2: After add green chopped chillies and cook for 1-minute.

Step 3: Then add chopped gajar (carrot) in it.

Step 4: Cook until they are soft and then turn off the flame.

Step 5: Then add lemon juice, coriander+cumin powder and salt in it.

Step 6: Take it in serving bowl.

Bhakri

Ingredients:
3-cup wheat flour (little thicker as compare to roti flour),
5-tbsp oil,
water for making a dough,
Salt to taste.

Method:
Step 1: Mix the flour with salt and oil in a shallow bowl.
Step 2: In the flour, pour the water and start mixing knead to tight dough.
Step 3: Divide the dough into seven equal portions and make balls.

Step 4: Fatten each with a rolling pin into a round disk.

Step 5: Place the bakari on hot clay tavdi (tawa).


Step 6: When half cooked on one side, turn it to another side and cook it in low flame.
Step 7: When fully cooked on another side, turn it to the first side again and let it cook fully.
Step 8: Take it off from tavdi and spread ghee on it.
Step 9: Serve hot with curry.

Garlic Paste

Ingredients:
15-pieces of garlic,
2-tbsp cumin seeds(optional),
3-tbsp red chilli powder,
Salt to taste.

Method:
Step 1: Add all ingredients in steal small vessel.Step 2: Then crush with heavy handle with use of hand and make smooth paste.

Step 3: Take it in bowl.