KADHI

Ingredients
2 tablespoons gram flour
2 teacups fresh curds
1 teaspoon chilli-ginger paste
2 curry leaves
2 tablespoons sugar (approx.)
2 tablespoons chopped coriander
salt to taste
For the tempering
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
a pinch asafoetida
1 red chilli broken into pieces
2 teaspoons ghee
Method
1. Mix the gram flour, curds and 3 teacups of water. Beat.
2. Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
3. Boil whilst stirring for a while.
4. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
5. Add the tempering to the kadhi and boil for a few minutes.
6. Sprinkle coriander & serve hot with pulav or biryani.

SWEET & SOUR POTATOES

Ingredients
Small potatoes - 500g
Dates 20
Cardamom - 3
Cloves - 3
Fennel seeds (saunf) - ½ tsp
Cumin seeds (Jeera) - ½ tsp
Mustard seeds – ½ tsp
Cumin powder – 1tsp
Coriander powder – 1 tsp
Turmeric powder - ½ tsp
Garam masala powder – 1 tsp
Low fat curd - 1 tbsp
Oil - 1 tbsp
Coriander leaves - for garnish
Salt - to Taste
Method
1. Wash potatoes n pressure cook till done. Cool n peel potatoes n prick with a fork.
2. Deseed dates n soak in luke warm water for 15 mins n make a paste and keep aside.
3. Heat oil in a pan, add rai, when it crackles add jeera n saunf, cardamom n clove. Sauté for 1 min.
4. Add the cumin pwd, coriander pwd, and garam masala pwd n mix well on low flame, till it gives out the aroma.
5. Add prepared dates paste, turmeric pwd, boiled small potatoes, n salt to taste and mix well.
6. Add the low fat curd n add a little water if required, close the pan and allow the potatoes to cook for 5 mins and absorb the gravy.
7. Garnish with coriander leaves and serve hot with rice or rotis.

BHARWAN BHINDI(MICRWAVE)

Ingredients:
400 g - small ladyfingers
3 tsp - coriander powder
2 tsp - cumin seed powder
2 tsp - mango powder (or as per taste)
2 tsp - red chilli powder(or as per taste)
½ tsp - turmeric powder
2 tbsp - oil
salt to taste
Method:
1.Mix together all the powdered spices for the stuffing.
2.Add salt and mix well. Make a small slit along each ladies finger. Put in a little bit of stuffing.
3.When all the fingers are stuffed, put oil in a large glass microwave-safe dish.
4.Microwave the oil at 100% power for 2 minutes.
5.Put in the stuffed bhindis, and microwave at 100% power, uncovered for 14 minutes, stirring twice.
You can add crushed singdana(peanuts) at stage 5 to give a Mahrashtrian taste.
You can make potato bindi or onion bhindi also(not stuffed).
You can grate onion and all the spices to onion and stuff this filling and go ahead with the recipe.
You can fry bhindi first than make gravy of besan little buttermilk to make masala bhindi.

DAHI WALE ALOO & URAD DAL PURI

For the dahiwale aloo
2 1/2 cups peeled baby potatoes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
2 bay leaves
3 cloves
2 sticks cinnamon
3 to 4 curry leaves
1 green chilli, slit
2 teaspoons chilli powder
1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds, beaten
2 tablespoons ghee
salt to taste
For the garnish 2 to 3 tablespoons coriander
For the urad dal puris
1/2 cup urad dal (split black lentils)
1 teaspoon onion seeds (kalonji)
1/4 teaspoon asafoetida (hing)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon oil
salt to taste
Ingredients
oil for deep frying
For the dahiwale aloo
1. Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2. Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3. Add ½ cup of water and bring to a boil.
4. Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
5.Garnish with the coriander.
For the urad dal puris
1. Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.
2. Purée the dal in a mixer using ¼ cup of water to make a fine paste.
3. Combine with the onion seeds, asafoetida, wheat flour and salt and knead into a soft dough.
4. Add the oil and knead again.
5. Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.
6. Divide dough into 12 equal portions n roll out each portion into a circle of 75 mm. (3") diamtr. 7. Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper. 8. Serve hot with dahiwale aloo ki subzi.
This is a speciality of marwari from origanaly malwa region.

PYAJZ KI SUBJI

Ingredients
Onions, thickly sliced 8 large
Oil 4 tablespoons
Salt to taste
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 1 tablespoon
Method
1.Heat oil in a kadai. Add onions and sauté till they begin to change colour.
2.Add salt, garlic paste and ginger paste. Stir and continue to sauté till lightly browned.
3.Add haldi pwd, red chilli pwd n stir. Add a quarter cup of water n mix. Add tamarind pulp n mix.
4.Reduce heat, cover and cook for three to four minutes. Serve hot.

TAMATER GATHIYA KI SUBJI

Ingredients
For ganthia
Gram flour (besan) ½ cup
Salt to taste
Turmeric powder ¼ teaspoon
Red chilli powder
½ teaspoon Carom seeds (ajwain)
¼ teaspoon
For gravy
Tomatoes, chopped 5 medium
Oil 2 tablespoons
Asafoetida a pinch
Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Salt to taste
Coriander powder 1½ teaspoons
Cumin powder 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Jaggery, grated 1 tablespoon
Method
1. For ganthias, mix gram flour, salt, turmeric pwd, red chilli pwd and carom seeds.Add sufficient water and knead into a hard dough. If you wish you can add a little oil and knead.
2. Roll the dough into thin cylinders and further cut them into half inch long pieces. Roll the pieces between your palms to smoothen the surface. Set aside.
3. Heat oil in a pan. Add asafoetida, mustard seeds and cumin seeds. When the seeds begin to change colour add tomatoes, salt and one and a half cups of water & gathiyas just before serving.

SINGH(DRUMSTICK) KI SUBZI

Ingredients
Drumsticks (singh) 8
Salt to taste
Gram flour (besan) 1 cup
Coriander-cumin powder 1½ teaspoons
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 3 tablespoons
Jaggery, grated 2 tablespoons
Garam masala powder 1 teaspoon
Oil 1 tablespoon
Method
1.Cut the drumsticks into one and half inch pieces removing strings in the process. Boil in sufficient water till done.
2.Roast the gram flour in a kadai on low heat till it gives out a nice aroma. Transfer into a bowl. Add salt, coriander-cumin powder, turmeric powder, red chilli power, tamarind pulp, jaggery, garam masala powder and a little water and mix to a smooth paste. Add two cups of water and mix well.
3.Heat oil in a pan and add the gram flour mixture and cook for two to three minutes.
4.Add the drumsticks, adjust water and cook for five to ten minutes on medium heat.
5.Serve hot.
This is a kathiawadi speciality.