Vegetable Jaipuri

Ingredient for boil:
1-cup green peas,
1-cup chopped potatoes,
1-cup chopped carrot.

· Boiled all together for 3 minutes into cooker.

Ingredients for the paste:
2-tbsp grated coconut,
1-cup chopped onion,
1-cup chopped tomato,
1-long piece ginger,
5-6 pieces garlic.
· Mix and grind into paste.Ingredients for dry masala:
5-pieces cinnamons,
4-pieces cloves,
6-pieces black pepper corns,
1-tbsp coriander seeds,
1-tbsp cumin seeds. · Mix and grind into dry powder.
Ingredients for curry:
2-tbsp chilli powder,
1-tbsp haldi (turmeric) powder,
1-tbsp sugar (optional),
1-tbsp grated beetroot (optional),
2-tbsp oil,
1\2-lemon juice (optional),
Salt to taste,
Coriander leaves for garnish.

Method:
Step 1: Heat the oil in tava and add the ground paste in it.

Step 2: Then add the dry masala powder and heat for 2-minutes.

Step 3: If you want red color then add chopped beetroot in it.

Step 4: Then add turmeric powder, chilli powder, salt, and sugar.

Step 5: After that add boiled vegetables and heat for 2-3 minutes.

Step 6: Mix well and turn off the flame.

Step 7: Decorated with coriander leaves and tomato.

Serve hot with roti or parrtha.

Farali Parotha (Gujarati name)

Ingredients:
250 gm ready made flour,
3-tsp crush cumin seeds,
2-grated potatoes,
1\2 katori crushed peanuts,
2-tbsp sugar (optional),
2-tbsp red chilliy powder,
1\2 cup curd,
Salt to taste.

Method:
Step 1: Mix all ingredients in warm water (if needed) and keep the dough aside for half an hour.
Step 2: Make medium size boll and apply oil in thick plastic bag.
Step 3: Cover with half pf plastic and roll it in small size smoothly.
Step 4: Cut with any round shape.
Step 5: Apply oil on a pan then put three or four pieces and after 2-3 minutes turn aside.
Step 6: Press it for make both the sides golden brown.
Step 7: Decorate with tomato ketchup.
Step 8: Apply tomato ketchup on one piece.
Step 9: Then also apply green chutney our it.
Step 10: If you like chess then also add chopped chess and enjoy eating.
It also tastes best when served with sweet lemon pickle.

Note: Ready made flour contants Rajgira flour and Sabudana flour in equal quantity.

Okara Curry(Lady’s finger curry)

Ingredients:
3-cup long chopped okra,
2-cup long chopped onion,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-tbsp chilli powder,
1-tbsp turmeric (haldi) powder,
2-tbsp oil,
Salt to taste.

Method:
Step 1: Heat the oil in low flame and add mustard seeds, cumin seeds and chopped okra.
Step 2: Cook well on low flame for 10 minutes.
Step 3: Then add chopped onion and cook for another 5 minutes.
Step 4: Serve hot with roti and curd.

Benefits:
· A good source of folate and fiber.
· Contains vitamins C and B6 thiamin, magnesium and potassium.
· Low in fat and calories.
· A thickener of soups and stews.

Drawbacks:
· Glutinous consistency is displeasing to some people.

Fry Mix Vegetable Curry

Ingredients:
1-cup chopped potatoes,
1-cup chopped carrot,
1-cup green peas,
1-tbsp chilli powder,
1-tbsp turmeric powder,
1-tbsp cumin seeds,
1-tbsp mustard seeds,
1-tbsp asophotedia,
10-curry leaves,
Salt to taste.

Method:
Step 1: Heat oil and fry chopped potatoes and keep aside.
Step 2: Than fry chopped carrot and keep aside.

Step 3: Heat 2-tbsp oil in the pan and add cumin seeds, mustard seeds, asophotedia and curry leaves.
Step 4: Then add green peas in it and cook for 3-4 minutes.
Step 5: Fry potatoes and carrot in it.
Step 6: Then add chilli powder, turmeric powder and salt. Mix well.

Step 7: Garnish with coriander leaves.

Step 8: Serve hot with roti and onion.

Green Chatney

Ingredients:
5-long green chillies,
2-cup coriander leaves,
1-cup roasted peanuts,
4-tbsp lemon juice,
2-tbsp sugar (optional),
Salt to taste.

Method:
Step 1: Grind all ingredients in to mixer until it is smooth.
Step 2: Place the green chutney in the bowl.

Note:
· Coriander leaves has been used as a digestive tonic.
· The freshly chopped greens in large amounts are a good source of vitamin C.
· Coriander seed is thought to be helpful in relieving stomach cramps and may have the ability to kill bacteria and fungus.
· It contains limonene, which is a flavonoid thought to help fight cancer.
Peanuts Benefits:
· A good source of monounsaturated fats.
· Contain potassium, thiamine, niacin, vitamin E, phosphorus, magnesium, copper, selenium, and zinc.

Peanuts Benefits:
· A good source of monounsaturated fats.
· Contain potassium, thiamine, niacin, vitamin E, phosphorus, magnesium, copper, selenium, and zinc.

Peanuts Drawbacks:
· Refrigerate or freeze shelled nuts: their oil quickly turns rancid. Never use peanuts that are moldy or have an “off” taste; molds that grow on peanuts create aflatoxins, substance that cause liver cancer.

Adadiya

Ingredients for preparing flour:
500gm black gram flour,
11\2-cup milk,
50gm ghee.

Method to prepare flour:
Step 1: Mix 100gm ghee and milk in black gram flour and keep aside for two hours.
Step 2: After two hours, sieve this flour, which turns like Rava. Method to Prepare Edible gum.

1-cup edible gum (Gaund)

Step 1: Heat 100gm ghee in pan and fry edible gum on high flame.

Step 2: Finely chopped edible gum and keep aside

Ingredient for making adadiya:
400gm sugar powder,
350gm ghee,
10 pieces of cashew nut,
1\2-cup kismis,
1\2-cup chopped almonds,
Prepar flour of black gram and chopped edible gum (Gaund).

Method:
Step 1: Then add remaining ghee in pan and add sieved black gram flour in low flame.
Step 2: On medium flame continuously stir well.
Step 3: When black gram flour turns into golden color turn off the flame.
Step 4: Then add finely chopped edible gum.
Step 5: Let it be cool for some time (15-20 minutes) and add kismis in it.
Step 6: After cooling material add sugar powder.
Step 7: After it is well mix, spread it on a big plate.
Step 8: Let it is cool some time and decorated with chopped almonds.
Step 9: Cut into in square shape and put one chahewnut over one piece.
Step 10: Keep in a container.
Submitting to Trupti event-"Spring Fling 2007-with Family and Friends in the Kitchen" My mom beautiful hand always help me in every way of my life. My mom is add her own sweet nest by heart to making any dish so we all like every dish made my mom. Thank you mummy.