MOONG DAL KHANDAVI

Ingredients
1/2 cup yellow moong dal (split yellow gram) flour1/2 cup curds1 teaspoon ginger-green chilli pastea pinch turmeric (haldi) powder1/4 teaspoon asafoetida (hing)salt to taste
Other ingredients
oil for greasing
For the tempering
1 teaspoon mustard (rai) seeds1 teaspoon sesame (til ) seeds1/4 teaspoon asafoetida (hing)1 tablespoon oil
For the garnish
2 tablespoons coriander
Method
1. Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and ¼ cup of water and mix very well. Heat the mixture in a non-stick pan and cook for 3 to 4 minutes, while stirring continuously.
2. Spread the mixture thinly on the back of three nos. 200 mm. (8") diameter thalis using a flat katori or a palette knife. Allow to cool for five minutes.
3. Smear the khandvi evenly with oil.
4. Cut the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip.
How to proceed
1. For the tempering, heat the oil in a pan and add the mustard seeds.
2. When they crackle, add the sesame seeds and asafoetida and pour on top of the prepared khandvis.
3. Serve garnished with the coriander.

BESAN CHILA WITH SPROUT FILLINGS

Ingredients
Gram flour (besan) 1½ cups
Moong sprouts, blanched 1 cup
Salt to taste
Chaat masala 1 teaspoon
Red chilli powder 1 teaspoon
Carom seeds (ajwain) ¼ teaspoon
Turmeric powder ¼ teaspoon
Green chillies, chopped 5
Fresh coriander leaves, chopped 2 tablespoons
Onion, chopped 1 medium
Yogurt 3 tablespoons
Tomatoes, seeded and chopped 2 medium
Lemon juice 1 teaspoon
Oil to shallow fry
Method
1.Take gram flour in a bowl. Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter.
2.Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix.
3.Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too.
4.Place the stuffing on one side. Fold the other side over the filling.
5.Transfer into a serving plate and serve hot.

FUDGE FINGERS

For the fudge
200 grams (7 oz.) powdered sweet biscuits
100 grams (3 1/2 oz.) butter
100 grams (3 1/2 oz.) sugar
2 tablespoons milk
2 level tablespoons cocoa
1/2 teaspoon vanilla essence
4 tablespoons chopped walnuts
a pinch salt
For the chocolate icing
1 1/2 teacups icing sugar
3 teaspoons cocoa
2 tablespoons (approx.) hot water
For decoration desiccated coconut
For the fudge
1. Mix the butter, sugar, milk, cocoa and salt. Heat on a slow flame until it becomes a liquid. Remove from the heat.
2. Add the vanilla essence and walnuts and mix.
3. Pour this mixture over the biscuits. Mix thoroughly.
4. Press the mixture evenly on a Swiss roll tray. Put to set in the refrigerator. This will require about 30 minutes.
For the chocolate icing
1. Mix the sugar , cocoa and hot water. If you like, add a little extra water.
How to proceed
1. Spread the icing evenly over the fudge.
2. Sprinkle the coconut on top and once again put to set in the refrigerator for about 30 minutes.
3. Cut into pieces and serve.

DATE AND WALNUT LADDOO

Ingredients
Dates, chopped 200 grams
Walnuts, toasted and crushed ½ cup
Apple juice 1 cup
Pear, grilled and chopped 1
Cinnamon 2 inch stick
Sponge cake crumbs ½ cup
Cocoa powder as required
Method
1.Heat apple juice in a pan, add dates and cook. Add pear and mix. Add the cinnamon stick.
2.Mix and cook till the pear and dates and soft and the mixture is a little dry.
3.Remove the cinnamon stick and transfer the mixture into a bowl. Add walnuts and mix.
4.Add sponge cake crumbs and mix well. Let the mixture cool in the refrigerator.
5.Shape into laddoos, roll in cocoa powder and serve.

PALAK PANEER

Ingredients
8 bunch of palak
5 tomattoes
1 big onion
3-4 flakes of garlic
1/2 teaspoon kasoori methi
a pinch haldi
1/2teaspoon of sugar
little oil
paneer 75 grams(grated)
salt to taste
red chilli 1 teaspoon
1 teaspoon garam masala
Method
1.Boil palak in little water,let it cool.Drain the palak but save the water.
2.Cut tomatto,onion,garlic big pieces grind them in grinder.
3.Grind palak in grinder.
4.Take oil in a pan when it is hot add hing ,tomatto onion puree.Add garam masala ,sugar,kasoori methi,haldi red chilli powder and palak puree.
5.Add grated paneer ,let it cook for 3-4 minutes.Remove from gas and serve hot with naan or tandoori roti or parathas.
This vegetable recipes is given to me by my sister in law.Before serving taste it and you can add more masala and seasonings as per your taste.It tastes yummy.