Oh my my.....the moment I start to think about this dish, I feel hungry and my unquenchable craving wakes up. I have sweet memories associated with this dish. Mostly Sunday afternoon this dish  was on our lunch menu and as soon as soon we used to finish eating this, whole family goes to bed for sunday aftenoon nap since this is one of the heaviest dish. Laddo(Indian sweet dish) served with this dish was icing on cake. For me this dish is complete when it is served on Dona-Pattal(Plate and Bowl made by leaves) under Tree by  Riveside and I feel so fortunate to experience that.

Though its impossible to make this receipe in exactly the way it was in India because baatis(wheat balls) are supposedly to be cooked in heat generated by Kanda(Cow dung Cakes) but lets try

Ingredients:

Direction

For Baati

• Mix the flour, salt, ajwain and ghee.
• Knead very stiff dough with warm water.
• Shape in ball the size of a ping pong ball.
• Preheat the oven to 350F degrees. Cover the baking tray with aluminum foil and place the batti balls separating them from each other for about 2 inches.
• Let it bake for about 15 minutes. Check the dough touching the foil to have turned into golden brown. Then turn the batti balls to cook on the other side for another 15 minutes.
• To check if the batti balls are completely cooked, take out one from the oven, break it in the middle to check if it cooked.

For Daal

• Pressure cook the mung and channa dal with cloves, cinnamon stick, peppercorns, turmeric and tomato and twice the amount of water until soft.
• In a pan, heat oil and saute the onions and green chillies.
• Then add the cooked dal and add some more water until you have thick pouring consistency. Add salt.
• In a separate small pan, heat some oil (or ghee) add mustard, jeera and let the mustard seeds splutter.
• Now add the ginger, saute and then the red chillie powder and pour this into the Dal on top.
• Add some chopped cilantro or coriander for garnish.

Most Favourite snack of Indians. I can eat this all day. Poha is flattened cooked rice. It is usually washed and drained and used to make savory dishes. Poha is available in 2 forms in the Indian grocery stores - Thick poha and Thin poha. The Thick variety is thicker as the name indicates.

Ingredients 

• 2 cup Thick Pohe 
• 1 large Onion, chopped 
• 1 Potato, cubed into 1 inch cubes
• 2 Green chilies, sliced
• 1 teaspoon Lemon juice
• 2-3 teaspoon Sugar
• Salt to taste
• 1 tbsp oil
• 2 teaspoons Mustard seeds
• 1/2 teaspoon Asafoetida
• 2 teaspoons Turmeric powder 
• few curry leaves - optional

Direction

• Wash Pohe and rinse well until the water runs clear.
• Drain all the water and keep aside for 10 to 15 minutes.
• Heat oil in a pan. Add mustard seeds.
• When they splutter, add asafoetida, turmeric powder, chopped onion, potato, curry leaves and green chilies. 
• When potatoes are almost cooked add the sugar, salt, lemon juice.
• Mix well. Now add  the soaked pohe. Mix well.
• Cover and cook for about 5 minutes on medium heat. 
• Remove the lid, stir and again allow it to cook for 2 minutes. 
• Garnish with freshly grated coconut and coriander leaves. 

Enjoy ! 

Ingredients:

• 2 large Potatoes cubed
• 1 bunch Methi / Fenugreek Leaves
• 2 Tbsp Coriander Powder
• 1 Tsp Chilli Powder
• 1/2 Tsp Turmeric Powder
• 1/2 Tsp Garam Masala Powder
• 2 Tsp oil
• Salt to taste 
  

Direction:

• Pluck the Methi leaves off the stem and wash them thoroughly.
• Chop the leaves.
• Heat oil and add the potatoes.
• Cover and cook for 10 minutes in low flame.
• Add all powders, salt and Methi leaves.
• Cook uncovered till dry.

 Ingredients:

• 2 Idaho Diced potatoes in Cube
• 5-6 Cloves Garlic, 2 Green Chilli and Coriander leaves Paste
• Salt
• 1 small spoon Turmeric
• 1 Chopped Tomatoe
• 3-4 Cups Water

Direction

• Heat some oil in pan.
• Add Paste, Turmeric and Salt to it, cook for one minute.
• Add Potatoe and stir for few minutes.
• Add Diced Tomatoe and again stir for few minutes.
• Add water to it and Let it cook on low flame until potatoe is tender.

Enjoy Hot with Basmati Rice!

Ingredients

• 2 1/4 cups all-purpose flour, plus more for work surface(sometime I do 1/2 all purpose and 1/2 Wheat Flour)
• 3/4 cup sugar
• 3/4 cup shelled unsalted pistachios
• 3/4 cup golden raisins
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract

Direction

1. Preheat oven to 350°. In a medium bowl, mix flour, sugar, pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.
2. On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
3. Reduce oven temperature to 300°. On a cutting board, use a Serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.

•  Rice - cooked
•  2 Tomatoes (chopped) 
• 1 Onion (medium to big chopped, if the onions are small, take 2) 
• 4-5 Green chillies 
• chopped  Ginger as per you want ( Should not be too much)
• 2 Garlic chopped 
• 1 small stick Cinnamon
• 2 Cardamom
• 2 Bay leaves
• 1 tsp Chilli powder
• 1 tbsp Garam masala
• 6 tbsp Oil 
• Corns
• Bunch of Cleaned Spinach
  
• Salt to taste

Method:

• Add bay leaves, cardamom, cinnamon and cloves to rice while cooking. Its better to cook rice in an open vessel with adequate amount of water instead of cooker  so that the rice is not sticky.
• Cut the palak into small pieces.Take a vessel and heat a little oil in that with garlic and green chillies. Fry the palak in the oil for 5 to 10 mins.
• Then put the whole fried palak into a grinder and grind till it becomes a medium to thick paste. You can add some water to it while grinding but make sure its not too watery. Keep the paste aside.
• Heat 2tbsp oil in a pan, add onions and saute till they turn light brown. Add turmeric, tomato puree and corn. Cover and cook till tomatoes are done.
• Add spinach paste, chili powder, garam masala & salt and saute for about 15minutes. You may add water, if the mixture looks too dry.
• Add the spinach mixture to rice, mix well. You may serve palak rice with onion raita.
• Enjoy each bite of it!!!!!!   aur mujhe bhi bulana jab bhi banaoge

We love arvi (colocasia esculenta) root. Other names for this tuber are kaccha aloo, dasheen, kalo (in Hawaiian), eddo and taro.

In India, it is known by various names - cheppankizhangu (Malayalam/Tamil), arvi (Hindi) and chama dumpa (Telugu). 

Ingredients

• Boiled Arvi/Colocasia Esculenta-5 pieces
• Oil to deep fry

Dry Masala:

• 1 t sp Coriander Powder
• salt
• 1 t sp Cumin Powder
• 1/2 t sp Amchoor/Dry Mango Powder
• 1/2 t sp Chilli Powder

Direction

Boil Arbi until it is tender but not too tender otherwise it will break while frying. Peel off skin of boiled Arvi. Press each of them lightely with palm to make them flat, don't press too harder. Heat oil until it is smoking hot, fry arvi until it is olden in color. Mix all dry masala in bowl. Once all arvi's are fried roll each ari in dry mixed masalas. This receipe may take some time to cook but its worth it.............once you will taste, you will love(if its cooked properly). Its tastes same as fried fish :)

Enjoy as a side dish!