UNDHIYO RECIPE

<div class="headpg">Ingredients:</div><br /> <table align="RIGHT" border="0"> <tbody><tr> <td> <ins style="display: inline-table; border: medium none; height: 240px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 120px;"><ins id="aswift_1_anchor" style="display: block; border: medium none; height: 240px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 120px;"></ins></ins> <br /></td> <td width="30"><br /></td> </tr> </tbody></table><br /> <div class="text"> 6 - 8 cloves garlic<br /> 3 - 4 baby brinjals<br /> 6 -8 potatoes small<br /> 1 tsp turmeric powder<br /> 5 tblsp oil<br /> 100 gms yam (kand)<br /> 25 - 30 broad beans (sem fali)<br /> 4 green chillies<br /> 2 tblsp coconut scraped<br /> a pinch asafoetida<br /> 2 raw bananas<br /> 1 cup coriander leaves<br /> 2 inch ginger<br /> 1 tsp mustard<br /> <b>For Muthiya</b> 1/4 cup Bengal Gram Flour (besan)1/4 cup Salt to taste 1/2 cup Fenugreek Leaves (methi)1/2 cup 1/2 inch Ginger 1 - 2 Green Chillies1-2 Oil to deep fry Salt to taste </div><br /> <br /> <div class="headpg">How to make undhiyo :</div> <ul><li>Wash, take off and dice potatoes, yam and raw bananas.</li><li>Wash brinjals and slit them into four without cutting the stem.</li><li>Make a paste of garlic, green chillies and ginger and mix cut coriander.</li><li>Mix all the muthiya ingredients except oil and prepare a firm dough.</li><li>Divide into small portions and shape each into one-inch long half-inch thick rolls.</li><li>Deep fry in hot oil, remove and keep aside.</li><li>String beans and cut into one-inch long pieces.</li><li>Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.</li><li>When mustard seeds crackle mix in ground masala and broad beans.</li><li>Put the rest of the vegetables in layers one on top of the other.</li><li>Sprinkle salt and turmeric powder.</li><li>Stir fry for five minutes on high flame heat.</li><li>Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.</li><li>Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.</li><li>Shake the vegetables occasionally but do not use a spoon to stir.</li><li>Serve hot decorated with scraped coconut.</li></ul>

Recipes UNDHIYO RECIPE

Ingredients: 6 - 8 cloves...

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MOONG DAL CHAKLI RECIPE (Spicy Crunchy Spirals)

<div class="headpg">Ingredients:</div><br /><table align="RIGHT" border="0"> <tbody><tr> <td> <ins style="display: inline-table; border: medium none; height: 240px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 120px;"><ins id="aswift_0_anchor" style="display: block; border: medium none; height: 240px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 120px;"></ins></ins> <br /></td> <td width="30"><br /></td> </tr> </tbody></table><br /> <div class="text">2 cups rice flour<br /> 1/2 cup Mung Dal paste<br /> 2 tsp oil<br /> 1/4 tsp turmeric<br /> 1/2 tsp carom seeds (ajwain) or cumin seeds<br /> 1 red chili powder (optional)<br /> Salt To Taste<br /> oil for frying water as required </div><br /> <br /> <div class="headpg">Preparation:</div><br /> <ul><li>Cook the mungdal to a paste like consistency .</li><li>In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.</li><li>Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. </li><li>Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.</li><li>Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying. </li><li>Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. </li><li>Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.</li><li>Cool moong dal chakli completely before storing in an airtight container.</li></ul>

Recipes MOONG DAL CHAKLI RECIPE (Spicy Crunchy Spirals)

Ingredients: 2 cups rice flour 1/2 cup...

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SHRIKHAND RECIPE (Sweet Golden Yogurt)

<div class="headpg">Ingredients:</div><br /><table align="RIGHT" border="0"> <tbody><tr> <td> <ins style="display: inline-table; border: medium none; height: 240px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 120px;"><ins id="aswift_0_anchor" style="display: block; border: medium none; height: 240px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 120px;"></ins></ins> <br /></td> <td width="30"><br /></td> </tr> </tbody></table><br /> <div class="text">1 kg thick curd<br /> 3/4 cup powdered sugar<br /> a few strands saffron<br /> 1 tbsp warm milk<br /> 2 tbsp cardamom powder (elaichi)<br /> <b>For the garnish</b><br /> Pistachios and Almonds </div><br /> <br /> <div class="headpg">How to make shrikhand:</div><br /> <ul><li>Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.</li><li>Rub the saffron into the warm milk until it dissolves.</li><li>Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.</li><li>Place in the refrigerator.</li><li>Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds. </li></ul>

Recipes SHRIKHAND RECIPE (Sweet Golden Yogurt)

Ingredients: 1 kg thick curd 3/4 cup p...

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