For sweet chutney:
Tamarind
Dates
Jaggery
Red chilly powder
salt

For Ragda
1 1/2 cup dehydrated white peas, soaked overnight
3 cup water (saved from the boiled peas)
1 tbsp. oil
1 tbsp. chopped coriander
1/2 tsp. each pepper powder, turmeric, cumin powder and garam masala.

For Pattice
4 potatoes boiled, peeled, mashed
1/2 cup bread crumbs
1 tbsp. oil
1/4 tsp. turmeric powder.
Salt to taste Oil to shallow fry patties.

Method:

1. Grind all ingredients for green chutney.
2. Soak tamarind and dates separately for two hours.
3. Grind together ingredients for sweet chutney
4. Boil the soaked peas and potatoes separately in a pressure cooker. Add lots of water to the peas.
5. Cool and drain 3 tbsp. peas and blend or mash them into a paste.
6. Heat oil, add paste. Fry for a minute.
7. Add 2 tea spoons of green chutney.
8. Add dry masalas, fry further 2-3 minutes.
9. Add peas, water and bring to boil.
10. Summer for 7-8 minutes till gravy thickens.
11. Mash the boiled potatoes.
12. Add 2-3 tea spoons of green chutney and knead lightly.
13. Add salt and red chilly powder if needed.
14. With the help of greased hands form round flat 1/2″thick patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)
15. Roast few at a time on a greased hot griddle. Turn once to roast other side, making them crisp and golden brown.
16. For serving, place the patties and add ragda to it. Top it with the chutneys, raw diced onion and tomatoes as per your liking.

Method:
1. Trim ends of the bananas and make a slit lengthwise.
2. Boil the bananas in salted water.
3. For the stuffing, combine grated cheese, diced figs, pomegranate, chillies, coriander.
4. In a pan, take some ghee and fry the mashed bananas till they change colour.
5. Add 1 tea spoon corn flour and 1 tea spoon all purpose flour to the cooled bananas so that it binds.
5. Put the stuffing in the covering ball and make small patties.
6. Shallow fry.

Source: Marut Sikka at NDTV Goodtimes.

Method:
1. In parat, take the ghee.
2. Add the powdered sugar.
3. Mix in the flours, raisins and jawas.
4. Add the grated carrots, baking powder and baking soda.
5. Take a baking pan, coat with ghee and sprinkle maida.
6. Put the cake mixture into this pan and bake at 180 deg for 15-20 mins (?)

Recipe from “Amhi sare khavaiyye”

Method:
1. Soak the rice in water for 1 hour. Soak apricots and figs in water for 1/2 hour so that they are easy to cut into small pieces. Also dice the walnuts.
2. Drain the water from the rice and let it dry by spreading it out on a paper or napkin.
3. Grind the rice very coarsely. This is called “tandulachi kani”
4. Take very little ghee (a few drops) and roast the rice until pink.
5. Boil the milk.
6. Once it starts boiling, sprinkle the roasted kani. Ensure no lumps are formed.
7. Let the milk boil while the kani gets cooked well. It will thicken as the kani gets cooked & after cooling.
8. Add the dry fruits and a few drops of rose essence.
9. Cool and serve chilled.

Method:

• Mix the coconut, honey and lemon juice. Make small round balls by stuffing cashew nuts into it.
• Mix mashed peas, rice flour, salt chilli paste and garam masala. Make dough.
• Make round flattened balls by pressing on your palm.
• Fill the coconut stuffing inside the balls. Give them a round shape.
• Heat oil in a pan and deep fry all cutlets.

Source: Complete Well Being Magazine and Tarla Dalal

Method:
1. Peel the stems.
2. Chop leaves and stem and cook in pressure cooker along with cashews/groundnuts/etc of your choice.
3. Grind to paste, khobra, mirchi, gool, chincha, goda masala, meethand also a spoon full of besan.
4. In the tadka, add oil, rai, methi grains and the cooked alu with the ground paste.
5. Enjoy!

For Dhokli:
Besan – 4 tspoons
Wheat Flour – 1 tspoon
Salt
Cumin and Coriander powder
Ajwain (Owa)
Chilly powder

Method:
1. Cook all daals and groundnuts in a pressure cooker.
2. Prepare dough for dhokli by mixing together all ingredients and adding water as necessary.
3. Roll the dough to form a thin layer. Cut into diamonds.
4. For daal, take ghee in a pan and add cumin seeds. Add cinnamon.
5. Once the cinnamon starts giving out good aroma (make sure cumin is not getting burned), add the cooked daals.
6. Add plenty water to make a watery daal.
7. Grind together grated coconut, chillies and ginger.
8. Add to the daal. Add lots of jaggery and tamarind to make a sweet and sour daal.
9. Add very little garam masala. If needed, add chilly powder.
10. After it begins boiling, add the dhokli diamonds one by one. Boil for at least 5 mins to ensure the dhokli is cooked well.
11. After turning off the gas, squeeze lemon juice.
12. Garnish with coriander and ghee just before serving.

Method:
Peel banans and slit them lengthwise.
Coat with honey.
Add orange juice and ensure it is mixed thoroughly.
Bake in the over at 200 degrees Farenheit for 25-30 mins.
Ensure the bananas don’t get charred.
Cool and then refrigerate.
Serve with whipped cream as topping.

Copyright Kshitija Nadgouda.

Method:
Wash rice, add salt and cook.
Grind some cashwes into powder.
Deep fry the onions on very low heat till dark brown.
Dice all the vegetables.
Prepare a paste of kothimbir, pudina, ginger, garlic, green chilies, cashew powder, salt, turmeric, mirchi powder, lemon. Add to curds. Marinate the vegetables in this mixture. This mixture should taste very spicy. Cook this mixture till vegetables are just cooked (not over-cooked).
Take a baking dish, spread a layer of rice, add a layer of the veggies, then add a layer of the fried onions. Repeat once or twice more, depending on how many layers you want.
On the top layer, add about half cup of milk and a coule of blobs of butter. Bake in oven on low heat for about 25-30 mins.

Copyright Kshitija Nadgouda.