Methi Muthia ka Sag

For the muthia

Methi leaves 250 gm
Green chillies 100 gm
Coriander leaves 250 gm
Asafoetida a pinch
Coriander powder 10 gm
Soda a pinch
Salt to taste
Oil 50 gm
Water

For the gravy

Ghee 100 gm
Garlic 10 gm
Green chillies 10 gm
Chopped green coriander 10 gm
Sugar 10 gm
Cumin powder 5 gm
Turmeric 3 gm
Narial (desiccated coconut powder): 30 gm



Mix all the muthia ingredients, press them into small cylindrical shapes and deep fry them. Keep aside. Heat ghee in a pan and add ajwain. Then add garlic, green chillies, coriander, narial, cumin powder, salt, coriander powder, sugar and other masalas. Finally, add the muthias and allow them to cook. Serve hot garnished with chopped coriander.

Walni Khichdi

:
Rice 500 gm
Wal 150 gm
Salt to taste
Haldi 3 gm
For the tadka
Ghee 100 gm
Cumin seeds 3 gm
Asafoetida 2 gm
Chopped onion 25 gm
Garlic 25 gm
Coriander powder 10 gm
Cumin powder 10 gm

Soak wal for two hours, wash the rice and keep aside. Heat ghee in a pan and add the cumin seeds. Then add garlic, followed by the onions and coriander powder, salt and turmeric. Put in the rice and stir-fry for 5-6 minutes. Add water and simmer till cooked. Serve hot with ghee.

Masoor Dal

Masoor dal 100 gm
Rajma 50 gm
Onion 100 gm
Ghee 50gm
Chopped tomatoes 100 gm
Garlic 50 gm
Green chillies 25 gm
Red chilli powder 10 gm
Chilli paste 20 gm
Turmeric 3 gm
Coriander powder 10 gm

Wash masoor and rajma properly, soak overnight and cook well. Heat ghee in a kadhai and add the cumin seeds. After a little while, add the hing, garlic, onion, chilli paste, tomatoes, green chillies, coriander powder, chilli powder and turmeric, and stir-fry it. Then add dal and cook till well done

Methi Gota

Gram flour (besan) 100 gm
Chopped methi (fenugreek) leaves 50 gm
Saji ful (citric acid) 2 gm
Lemon juice 5 ml
Sugar 5 gm
Crushed black pepper 3 gm
Chopped coriander leaves 10 gm
Coriander seeds 3 gm
Sounth 3 gm
Oil to fry
Salt to taste
For the kadhi
Curd 100 gm
Water 50 ml
Turmeric 2 gm
Salt to taste
Sugar 10 gm
Mustard seeds 5 gm
Oil for tempering
Gram flour 10 gm

Make a batter of the gram flour and other ingredients and fry them in small roundels till golden brown. Serve hot along with the kadhi.
To make the kadhi, mix water, curd and gram flour well. Heat oil in a pan and put the mustard seeds. After the seeds begin to splutter, add it to the mixture along with the other ingredients. Cook till you get a thick consistency. This is a dish that¢s usually made during the monsoon.

Lilwa Kachori

Maida 1kg
Oil 150 gm
Salt to taste
For the stuffing
Tuwar dana (whole pigeon peas) 100 gm
Nibu ful (citric acid) 3 gm
Sugar 10 gm
Garam masala 3 gm
Coriander powder 5 gm
Cumin (jeera) 2 gm
Cashew 3 gm
Raisins 3 gm
Chopped green chillies 3 gm
White sesame (til) 10 gm
Asafoetida (hing) a pinch
Salt to taste
Oil to fry
Oil for cooking 10 gm
Crushed black pepper 3 gm
Crushed coriander seeds 3 gm

Make a pliable dough of the maida, oil, salt and water and keep aside for half an hour. Make small roundels (half-circles) of uniform size and keep aside. For the stuffing, put oil, hing, tuwar dana and til in a hot pan and stir well. Add the remaining ingredients and cook till the mixture becomes crisp. Remove the pan from the fire and allow it to cool. Stuff this mixture into the roundels and deep fry till golden-brown. Serve hot with sweet chutney.