INGREDIENTS -Kandmool -Oil -Pepper powder – black salt -chat masala METHOD Wash and peel the kandmool and cut into pieces Fry in oil Sprinkle pepper powder, black salt and chat masala and serve. BENEFITS Usage of kandmool regularly helps keep...
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INGREDIENTS -250 gms raw Water Chestnuts -500 ml milk -200 gms. Sugar -5/6 cardamoms (powdered) -Mixed dry fruits -100 gms. Ghee METHOD Peel the water chestnuts, wash and grate. Heat ghee in a kadhai. Add grated fruit and sauté. Add milk and...
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INGREDIENTS -Barley flour – 1 bowl -Salt to taste -Water to make a tight dough -Green coriander chutney -Tomato sauce -Ghee -Asafoetida -Cabbage – 1 bowl -Peas – 1 bowl -Coriander – 1 bowl -Raw banana (boiled) – 1 bowl -Red chillipower, turmeric...
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INGREDIENTS -500 gms. Moriya (varai, samo, bhagar or “vratkechawal”) -Rajgira (amaranth) flour -Sabudana(Tapioca Sago) flour -Singada (water chest nut) flour -15 gms yeast -25 gms sugar & salt -20 gms oil -250 ml water METHOD Mix all the...
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INGREDIENTS -1 ltr. Cow milk -3-4 tbs- Sugar -1 tsp. – kesar -3 tbs crushed dry fruits -5 – Powdered cardamoms -50-75 gms Garlic METHOD Heat cow milk in a thick bottomed kadai on a low to medium flame, till the milk starts to froth or form a...
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INGREDIENTS -Mageri (Little Millet) -Ghee-Oil -Ginger -Chillies -Coriander -Salt -Curry leaves -Pomegranate -Tulsi leaves -Lime METHOD Heat oil in a pan. Add jira, ginger, green chillies till they splutter. Add a glass of hot water then add...
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INGREDIENTS -200 gms fresh pigeon peas -Desi jiggery 150 gms. -Full cream milk 1.5 ltrs METHOD Take a thick bottom vessel and add half the milk on slow fire and keep stiring till it gets slightly thick. Add past of fresh pigeon peas and keep...
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INGREDIENTS -Dates 100 gms. -Groundnuts 100 gms. -Dry raisins 100 gms. -Desiccated coconut 100 gms. -Sesame seeds 100 gms -Jaggery 250 gms. -Tamrind – 50 gms. -Oil 4/5 tbs. -Dry Red chilli 4/5 nos. -Salt as per taste. METHOD Cut the dates into...
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Bread of Kodo millet (Paspalum scrobiculatum) Innovator/Sender: Veena behen Sheenabhai Hathila (Patel), Shakubehen Ravjibhai Hathila (Vagvadi Street) Ingredients: Kodo millet flour 500g. Method of preparation: Prepare dough of Kodo millet flour...
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‘Kadhi’ of Cheel (Chenopodium album) leaves Innovator/Sender: Babibehen Kheemjibhai Ganeshbhai Patel Ingredients: Tender leaves of Cheel (Chenopodium album) 1 bowl, salt to taste, edible oil 50ml,red chilly 1whole, turmeric 1tsp., pearl millet...
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