SPINACH _ MOONG

1/4 cup moong daal boiled

1 onian chopped

1 cup spinach chopped

1/4 cup fresh fenugreek leaves

1/4 cup fresh garlic chopped

3 green chilies finely chopped

1 teaspoon ginger grated

1/4 teaspoon turmeric powder

1 tablespoon dhana jeeru.

1 1/4 teaspoon salt

For temparing

2 tablespoons ghee

few curry leaves

1/2 teaspoon mustard seeds

3/4 teaspoon asafoetida

Heat the ghee in a sauce pan. Once heated, place all the above ingredients. When it starts to crackle add onions, soute for a minute. Add ginger and chilies and mix well. Add spinach, fresh methi and garlic. Mix all well. Cover the lid and cook for couple minutes. Add boiled moong daal, turmeric powder, dhanajeeru and salt. Mix until well combined. Add little water, cover the lid and let simmer for about 5 minutes. This moong is loaded with fresh spinach, and fresh herbs and will wow your family with its amazing flavors. Make sure you try this recipe and please live a coment ,take a picture and tag it.

WHEAT SIRO

1 cup wheat flour ( coarse, bhakhri flour)

2 cups water

3/4 cup jaggery

3/4 cup ghee

Almond slivers for garnishing

In a pan mix water and jaggery,boil stirring in-between.Turn the heat off and set aside for later use.

Melt the ghee in a pan, once melted add the flour and soute on low heat till golden brown in color and aromatic. Add the hot jaggery water little at a time and mix well. Cook for about 2 minutes while stirring continuously till the mixture comes together and the ghee oozes out. Transfer in a serving bowl and garnish with almond slivers.

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JIKONI STYLE WADA PAV

2 cups white flour

1 cup milk ( warm )

1 teaspoon salt

2 tablespoons butter ( room temparature)

1 1/2 tablespoons milk powder

2 teaspoons instant yeast

1 tablespoon sugar

milk couple tablespoons for brushing on top of the pav

butter brushing on the pav ( for later)

In a bowl activate the yeast, sugar, milk  and stir well. Set on the side for about 10 minutes.

In a large bawl place flour, salt and milk powder mix well. Add the yeast mixture to the flour mix and knead well for at least 15 minutes. The dough will be sticky at this point, so scrap and keep kneading until the daugh form a ball. Place into the large bowl, cover with cling wrap and allow to rest for about 2 hours in a warm place. Will see the daugh has risen. Dust your hands with dry flour and punch the daugh down and knead it slightly, divide into equal parts and prepare small balls, flatten with your palms and make a small disc, spread green chutney and place the filling ( wada) in the centre and bring the edges together.Form a round ball, Place into the greased tray and cover with damp cloth, let prove for about 45 minutes. Brush gently  the top of the pav with milk and bake in the preheated oven for about 20  to 25 minutes at 300 degrees. Remove from the oven, brush the top of the pav with butter and enjoy garam garam jikoni style wada pav.

For the stuffing

1 medium size potato boiled and meshed

1 teaspoon salt

1 green chili paste

1/4 ginger paste

handfull cilantro chopped

1 tablesppon onion chopped

1 teaspoon lemon juice

Green chutney.

MAGDAAL AND POTATO WADA

1 cup mag daal (rinsed and soaked in water overnight)

1 medium size potato grated (keep in the water)

1 medium size onion finely chopped

handful of cilantro finely chopped

4 green chilies finely chopped

1/2 teaspoon fresh ginger ground

1 teaspoon salt (or to taste)

oil for deep frying

Rinse the mag daal and drain into a colander. Mince daal in a food processor without adding any water. Transfer the minced daal into a large bowl and add the rest of the ingredients listed above and mix altogether until well combined. Heat the oil in a kadai, once heated take small portion of the wada mixture, press with your palms and gently drop into the hot oil and use a slotted spoon to turn the wada to ensure they are golden brown all over. Once the wades are deep golden color, use slotted spoon to remove them from the oil and onto a plate which you have place kitchen paper. Serve these piping hot wada with nariyal chutney.

TOMATO STUFFED BHAJYA

10 cherry tomatoes ( firm tomatoes)

2 tablespoons green chutney

oil for frying

Wash and dry pat the tomatoes, slit from the centre and gently stuff the prepared chutney into the tomatoes. Set aside

Batter

1/2 cup gram flour

1 tablespoon rice flour

pinch salt

1/2 teaspoon chatmasalo

1/2 teaspoon hot oil

Prepare thick consistency batter set aside

Dip each stuffed tomato in the batter and deep fry the bhajyas on a high heat, turning them with a slotted spoon until golden brown. Remove from the kadai and place them on a plate lined with paper towel. Enjoy garam garam stuffed tomato bhajya with the chutney of your choice.