MAL PUDA

4

400 gms white floor, 200 gms jaggery, 200 gms refined oil, 20 gms aniseed

Mix Jaggery with 250 ml. water and boil till dissolve properly add wheat flour and stir it till to make smooth paste. Add aniseed in the paste and mix properly. Heat oil in Twa shaped pan take the prepared paste in the serving spoon of about 100 gm. and spread the paste (like Dosa) in the hot oil roast it from both the sides till golden brown. Serve hot.

SIDDU GHEE

600 gms atta, 150 gms poppy sud, 5 gms yeast , salt to taste, 20 gms green chilly, 20 gms ginger, 5 gms zeera, green cillly to taste, 20 gms garlic, 50 gms onion, 100 gms desi ghee.

Dessolve yeast in warm water. Knead Atta with the yeast and keep for two hours for feratation.Soak poppy seeds for four hours grinde with green chilli, ginger, garlic, onion (Chopped). Add salt to poppy seed. Make equal balls of the Atta dough. Stuff with Poppy Seeds Paste. Turn on Hot Tawa. Now steam the siddu in a steamer till well done (Raised). Served with Desi Ghee.

KACHALU KA SALAN

1 kg arbi, 1 ltr lassi, 20 gms ginger, 20 gms garlic, 100 gms onion, 5 gms ajwain, 5 gms rai, 100 gms mustard oil or desi ghee, 5 gms haldi, salt to taste, 5 gms zeera, 5 gms garam masala powder, 2 gms kasuri methi, 1 gm hing, 3 gms dhania sabut, 3 gms sabut mirch

Boil Arbi till cook and peel. Heat oil in a Karahi temper sabut dhania and mirch fry add hing, rai and ajwain. Fry onion till brown add ginger garlic paste fry again add boiled arbi fry again and add other spices now add lassi and cook till done temper again with desi ghee. Serve hot garnished with green dhania.

GHANDYALI KA KHATTA

800 gms gandhyali, 800 gms curd, 25 gms coconut whole, 10 gms sabut mirch, 10 gms sabut dhania, 5 gms haldi, 5 gms motti saunf, salt to taste, 100 gms mustard oil

Peel and cut cubes of Ghandyali. Fry in mustard oil, keep aside. Heat mustard oil in a Handi, add Mirch Sabut and Dhania fry add saunf now add beaten curd and fry till the curd turn in granules add fried ghandyali and other spices /coconut now add water to it. Cook till well done. Serve hot with chopped Coconut and Green Dhania.