Starter: Tomato Soup

Ingredients

10 medium sized tomatoes.
1 medium sized beet root.
1 medium sized carrot.
2 table spoons green split dal (moong dal split).
4 cloves of garlic
1 inch ginger.
5 pieces of cloves (long) crushed
1 inch cinamon stick.
1/2 medium sized onion.
Salt to taste.
Pepper to taste.
Bread crumbs or bread sticks.
Little butter.

Serves 4-5

Method:

Take 1 tea spoon ghee and roast onion and garlic.
Add tomato, 2 cup water, lentil, cloves, ginger, beet root, grated carrot, cinamon stick and cook it in pressure cooker. 1 wistle and then on slow for 5-10 mins.

Take it out, cool it and beat it in mixie. Strain it using seave. Add 1/2 cup milk, salt, pepper and boil it for 2-3 mins.

Put it in soup bowls and add little butter and bread crumbs.

Snacks: Dhokla

Ingredients

1 cup besan
1 cup sooji
1 cup curd.
Salt to taste
1 pinch haldi powder.
2 bread slices. (sides cut)
2 tea spoons eno.

1 green chilli
2 tea spoon ginger paste.
2 table spoon leamon juice
2 tea spoons sugar.

Kadi patta, green chilli, mustard seeds for tadka.

Serves 5-6

Method:

Mix besan, curd, bread, haldi, salt and sooji, soak it and allow it to rest for 40-60 mins.

Add eno, green chilli and ginger paste and steam it in pressure cooker like you do it for idli.
Steam it for 15 mins on medium-slow heat.

Cut into 1 inch sq pieces and put the tadka.

Make sugar solution with little water and then add lemon juice.

Sprinkle this mixture over the prepared dhokla.

Snacks: Methi Mathi & Matar Mathi

Methi Mathi

Ingredients:

1 cup Wheat flour.
1 cup refined flour (maida)
0.5 cup Besan
0.5 cup sooji
1 pinch baking powder
1 tea spoon salt (adjust according to taste)
1 bunch methi (1 handful) or 2-3 spoons dried kasori methi.
2 table spoons grated coconut.
2 green chillies.
2 table spoon ghee/refined oil

Method:

If using fresh methi, crush it using grinder into coarse paste. Crush green chillies as well.

Take all the flours and sooji and baking powder and sieve them together.

Heat ghee to luke warm. If using refined oil, heat it to high and allow it to cool to luke warm.

Mix oil with flour mixture, a little at a time. End result should be when pressed tightly, the flour mixture should hold together, but it should not be wet with oil.

Kend using little warm water. Add the methi paste also.

Dough should be hard.

Make small rounds and press with hand. MAke them atmost 2-3 mm thick.

Fry in refined oil. Use thick bottomed vessel. Frying must be done at low heat, but when about to put the fresh mathi to fry, increase the heat to high. Similarly increase the heat to high when about to take out. It should take about 5-8 mins of frying till they turn golden brown.

Matar Mathi

1 cup maida
1 cup wheat flour
1 tea spoon ajwayn.
Salt to taste.
Ghee /oil for kending.

Mix ghee as described above. Kend the dough as done for methi mathi.
Divide dough into 2 or 3 portions. Flatten it so that they are not more than 2-3 mm thick. Fry as for methi mathi.