FARARI ONDHWO

 

                                                                        FARARI ONDHWO

 

1/2 cup samo ( wash and soak for 20 minutes)

1/2 cup sabudana ( wash and soak for 10 minutes)

1 midium potato grated

1/4 cup singoda flour ( farari lot)

1 3/4 teaspoon salt

1 teaspoon ginger paste

2 teaspoons chili paste

2 tablespoons peanuts ground

1/2 cup yogurt

little water

For temering

2 tablespoons oil

1/2 teaspoon cumin seeds

few curry leaves

2 tablespoons sesame seeds

 

Soak samo and sabudana for about 10 minutes,drain the water. In a large bowl, combine all the above ingredients and mix well. Heat the oil in a nonstick skillet,add jeeru, curry leaves and semame seeds. Pour the batter and cover the lid and cook on low heat for about 5 t 7 minutes. Gently turn over, cover the lid and cook for about 7 minutes. Turn the heat off,transfer in a plate and serve hot.

 

 

 

 

 

 

 

 

LASANYA PARATHA

                                                                     LASANYA PARATHA

 

1/2 cup wheat flour

1/2 cup white flour

3/4 teaspoon salt

2 tablespoons ghee

1/4 teaspoon chili flakes

handful cilantro ( optional)

water as required

 

In a bowl place flour, ghee and salt, chili flakes, cilantro  and mix well. Add warm water little at a time and prepare soft dough. Cover and allow to rest for about 15 minutes.

For slurry / paste

1 teaspoon garlic paste

2 tablespoons ghee

handful finely chopped cilantro.

mix all together and prepare smooth paste

little chili powder ( for later use)

ghee for frying

 

 

Divide dough into 4 equal parts, roll each ball apply the prepared garlic mixture all over the paratha,  Fold paratha like pleats( like pepper fan ) and press lightly. Fold the edges and roll the paratha. Roast on tawa or skillet on medium heat on both sides with ghee until evenly cooked. Serve lasanya paratha with khata moong or with athanu of your choice.

 

BINDA YOGURT GRAVY

                                                                      OKRA  WITH YOGURT      

 

This bhinda shak with yogurt is a simple and delicious recipe. So simple yet so delicious ! Happy cooking.

 

250 grams okra ( approx 20 binda)

1 medium onion finely chopped

4 tablespoons sesame oil

1/4 teaspoon mustard seeds

1/4 teaspoon asafoetida

2 green chilies finely chopped

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

1 tomato finely chopped

1 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon turmeric powder

1/2 cup yogurt

cilantro chopped ( handful )

 

 

Wash and wipe the okra, cut the ends and slit slightly from the center. Set aside. ( cut in the small pieces as disered) Heat the oil in the skillet, once heated and okra and fry on low to medium heat for about 4 to 5 minutes. Stirring in between. Remove okra from the oil and set aside. In the same oil, add mustard seeds and asafoetida. Once it starts to splutter add onions and soute for about 30 seconds add garlic and ginger paste soute just little and add tomatoes. Mix all well until tomatoes are cooked and oil oozes out.Add salt, turmeric powder, chilies, chili powder and fried okra. Mix well and add yogurt, keep mixing for about 1 minute. Cover and cook on a low heat for about 2 to 3 minutes. Sprinkle chopped cilantro and transfer in the serving bowl. Enjoy bhinda nu shak with garam garam fulka.

 

      

SWEET LEMON MASALA PICKLE & CHUNDO

                                                         SWEET LEMON MASALA PICKLE & CHUNDO

Last week a parcel arrived from California with some fresh row mangoes. Binaben and Upendrabhai had sent the fresh picked mangoes from their garden. Thank you Bina ben & Upendra bhai.

2 cups peeled grated row mangoes 1 1/2 cup sugar 1 teaspoon salt 1/2 teaspoon turmeric powder 1 1/2 tablespoons chili powder In a saucepan, combine grated mangoes, salt sugar and  turmeric powder. Cook on low to medium heat, stirring in between. Once the sugar is melted, stir continuously until you get 1 thread. Turn the heat off and allow to cool. Once cooled, add chili powder and mix well. transfer in a sterilized jar . Enjoy the chundo and masala Limbu athnu. Last week a parcel arrived from California with some fresh row mangoes. Binaben and Upendrabhai had sent the fresh picked mangoes from their garden. Thank you Bina ben & Upendra bhai. 10 ripe lemons ( wash and dry) 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 cup lemon juice for the syrup 3/4 cup sugar 1/2 cup water 5 tablespoons achar masala ( for later use) Combine sugar and water in a pan,let simmer on medium heat. keep stirring in between till you get 1 string consistency. Set aside Wash and dry the lemons and cup into quarters. Add salt, turmeric powder and lemon juice, mix well and transfer into a sterilized jar. Allow to rest for about 12 to 15 days, make sure you mix with dry mwiko or spatula at least once a day. After about 15 days, once the lemons are merinated and soft remove the juice from the pickle and place lemons in a large bowl. Pour the sugar syrup and achar masala and mix well, let cool completely. Once cooled, transfer into a sterilized jar.