Gujarati Handvo

Ingredients:

Rice 60 gm Urad dal (Split blackgram) 60 gm Mung dal (Split Greengram) 60 gm Besan (Gram Flour) 4 Tbsp Bottle gourd (Grated) 200 gm Curd/ Yogurt 200 ml Asafoetida a pinch Green chilli 2 nos Ginger 30 gm  Garlic 3 Cloves Coriander leaves 3-4 stems Salt as req Baking soda 1 Tsp For tempering: Oil 2 Tbsp Mustard seeds ½ Tsp   Sesame seeds (White) 1 Tbsp Dried red chilli 4 nos  Method : 1. Soak rice and all dals together for about 5- 6 hrs. 2. Grind them together along with besan, curd, asafoetida and salt in a blender. The consistency     of the batter should be like of dosa batter. Not too watery or too thick. 3. Keep the batter overnight for fermentation or keep it for 6-8 hrs before cooking. 4. Make a coarse paste of ginger, garlic and green chilli. Add the grated bottle gourd, chopped     coriander leaves and ginger garlic paste to the batter after fermentation and mix well. Add the     baking soda and give a quick stir. 5. Heat oil in a heavy bottom pan. When hot add mustard seeds, sesame seeds and red chilli.     Allow the mustard and sesame seed to splutter. 6. Now pour the whole batter to the pan without disturbing the tadka. 7. Cook on low flame by covering with a lid for approx 6 mins. 8. Check for doneness in the bottom and flip it carefully and cook the other side for about 5 mins     without lid. 9. Garnish with coriander leaves and serve warm with some ketchup or green chutney.

Lasania Bataka

Ingredients

1 cup bengal gram flour (besan)

1/4 tsp turmeric powder
2 tblsp oil
3/4 tsp red chilli powder
1/2 cup yogurt
10 cloves garlic chopped
1 tsp cumin seeds
2 tsp coriander powder
300 gms, baby potatoes
1 tblsp coriander leaves chopped
oil to fry 
1/2 tsp garam masala powder

How to make lasaniya batata :

• Take off the potatoes and slit from the centre, but do not split.
• Heat up oil and fry till golden on medium heat.
• Heat up 2 tblsp of oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
• Mix in cut garlic and stir fry for a while, but do not let it brown.
• Then mix in gram flour and stir fry for another five minutes on a slow heat.
• Mix in coriander powder, garam masala powder, red chilli powder, turmeric powder and stir fry for one minute.
• Take off the kadhai from heat up and mix in yogurt, a little water.
• Mix and stir fry again.
• Mix in half the cut coriander and the fried potatoes.
• Stir fry on a very slow heat up for 10-15 minutes.
• Serve hot decorated with the remaining cut coriander.

GUJARATI DAL DHOKLI

Ingredients: 250 grams tuver daal, 200 grams wheat flour, 3 green chilies 3 tbsp green chili paste 50 grams groundnut 25 grams cashewnut, 1 tbsp Turmeric powder 1 tbsp Mustard seeds,3-4 cloves 2 cinnamon, 2 tomatoes 1 tbsp Tamarind 100 grams brown sugar, Salt To Taste, 1 tbsp Garam masala, 1 tsp Ajama 4-5 tbsp.Oil, 2 tbsp Red chili powder asafetida 1/2 cup cilantro leaves 3-4 tbsp. Ghee. Preparation: Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency. Wash tuver dal and pressure cook it for three whistles. Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves. When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal. Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well. Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal. Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.