PAATAR

In India and occasionally in East Africa where I grew up, food was often served on banana leaves. The Gujaratis call this paatar and a full Indian meal is served on these leaves.  The leaves are considered sacred and pure and in the South of India, food is still served on Banana leaves on special occasions and festivals.  I have always wanted to serve a meal on a banana leaf and here I have my wish granted.  I actually grew the Banana plant in our backyard.  Here I have cooked and served a full thali of   Paratha,puri, rotlis, rice, bharazi shak / peagean peas, guwar shak, daal, kheer.bateta wada, chatney, farfar with pickles.  Feast with your eyes or better still come to the Vithlani home and join us for lunch.

HOME MADE CANDLES

Melt the wax,attach the wick and pour the wax. Secure the wick, Pour more wax and let it cool completely and then trim the wick. The wick should be about half an inch long. I toped my candles with clove, cardamom, camphor / kapur and star anise. I have also used empty container tha was previously used up. There are endless ways to customize candles, just be creative and experiment. From my jikoni to your!

And heres my home made candle

Candle making kit

melt the wax, attach the wick and pour the melted wax. Secure the wick and pour more wax. Fragrance oil is optional and an empty container I have used empty container that was previosly used up. Let the wax cool completely, and decor. There are endless ways to customize candles,just be creative and experiment. From my jikoni to yours. …… I have used….

clove

cardamom

kapur / camphor

star anise

You can decor for home or gift fo loved ones.Enjoy

FLAKY PURI

DIWALI NA SHUBH TAHEWAR NI BADHAI NE KHUB KHUB SHUBHECHA

Flaky

This flaky crumbly melt in the mouth puri is goes well with Shrikand (a sweetened hung yoghurt) or in my case, with a cup of steaming masala chai.

2 cups white flour

2 table spoons corn starch

3/4 cup melted ghee

1/4 cup sugar

1/2 tea spoon baking powder

little water

Ghee or oli for deep frying

Combine all above ingredients together and bind flour with worm water.Make firm dough. Divide dough in to 10 to 12 equal parts,make balls .Roll it out very lightly make approx. 1/8 in thick .Dep fry the puris on a low heat until golden brown.

APRICOT STUFFED PEDA

In the food processor place all the above ingredients and pulse until finely minced. Transfer in a bowl divede the mixture into equal size balls and set aside.

1/2 cup cashew nuts

1 cup desiccated

3/4 cup milk powder

1 teaspoon ghee

1 tablespoon sugar

milk as required to bind the dough

In a food proccesor add the cashews, coconut and sugar. Grind altogether,transfer in a large bowl and add the milk powder,ghee and little milk at a time as required and mix all until you can form a dough. Divide into equal portion, roll into a ball and flatten with your palms. Place the apricot stuffing in the centre of the disc and bring the edges together. Form a small balls and set on the side. Or you can place the cashew mixture into the mold, place the stuffing and top with the cashew mixture and smooth it out. as shown in the picture. Garnish with toppings of your choice.

STUFFING

1/2 cup dried apricots

1/4 cup pistachios

1/4 cup walnuts

2 tablespoons butterscotch mix

2 tablespoon condenced milk

2 tablespoons butterscotch mix

In the food processor place all the above ingredients and pulse until finely minced. Transfer in a bowl divede the mixture into equal size balls and set aside.