1.  Khajoor ni pattice

Ingredients:

Covering

• Boiled Aloo 500gmg
• Ara lot 20 grm
• Green chilli 20 gram
• Salt of test mix well keep it aside

For Stuffing Masala

• Khajoor chops 100 grms
• Kaju chops 20 grms
• Kismis chops 10 grams
• Pomegranate fresh seed 10gram
• Elaichi powder ½ tea spoon
• Ghee 10 grms
• Mawa 20 gram

Method:

• Heat oil in Kadai  and add all mixer cook slow flame and cool
• Fill the Aloo mixer with this mixture, Set aside
• Heat sufficient oil in a kadai.
• Dip the stuffed Pattice in the deep-fry in hot oil till golden brown.
• Drain on absorbent paper.
• Serve Green mint chutney

2. Undhiyo

Ingredients
For The Methi Muthias (makes Approx. 18 To 20)
3 cups chopped fenugreek (methi) leaves
salt to taste
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
3 tsp ginger-green chilli paste
2 1/2 tsp sugar
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
a pinch soda bi-carb
3 tbsp oil
oil for deep frying

Other Ingredients
1 cup baby potatoes , peeled
1 raw banana , cut into 25 mm. (1”) cubes
3 to 4 brinjal (baingan / eggplant) , small black variety
1 1/4 cups surti papdi (fresh vaal) , stringed and cut into halves
3/4 cup purple yam (kand) , peeled and cut into cubes
3/4 cup yam (suran) , peeled and chopped
1/4 cup fresh toovar (arhar) dana
2 tbsp oil
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
a pinch of soda bi-carb
salt to taste

To Be Mixed Together For Coriander-coconut Masala

1 cup freshly grated coconut
1/2 cup finely chopped coriander (dhania)
1/3 cup finely chopped green garlic (hara lehsun)
1 tbsp coriander-cumin seeds powder
2 tsp ginger-green chilli paste
1 1/2 tsp chilli powder
1 tbsp sugar
1 tbsp lemon juice
salt to taste

For The Garnish
3 tbsp finely chopped coriander (dhania)

Method

For Methi Muthias

• Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.
• Add all the remaining ingredients and knead into a soft dough, adding water only if required.
• Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
• Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
• Drain on an absorbent paper and keep aside.

How to proceed

• Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.
• Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
• Combine the fresh vaal, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
• Heat the oil in a pressure cooker; add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.
• Add the stuffed baby potatoes and Brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.
• Allow the steam to escape before opening the lid.
• Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.
• Serve hot garnished with coriander.