Turyia shak

Jeera vaghar, hing
Salt
Marchu, dhana Jeeru
Gaud

Serves: 2

Ingredients:
1 medium size turiya
Salt
Jeeru seeds
Hing
Oil
Turmeric
Dhana Jeeru
Marchu
Gaud (optional)

Method:
Heat oil. Do vaghar of Jeeru, haldar and hing. Add turiya. Add salt and some water. Cover and allow to cook until soft. Once cooked, add gaud, dhana Jeeru and marchu. 

Pav Bhaji

Serves: 4
Ingredients:
1.5 onions (which kind is better?), finely diced
3 medium tomatoes (equivalent to amount of onions)
7-8 cloves garlic, shredded
Ginger
2-3 medium size jalapeño, shredded. Start with 2
Juice of 1/2 lemon to start
Salt, to taste
Butter, when sautéing all this
Mtr brand Pav bhaji masalo

Chat Masalo

Also you will use cilantro, chopped onions , masalo, lemon, tomato purée, laal marchu, butter when cooking

Pressure cooker-
1 cauliflower, 1 cup peas, 1 peeled potato, 1/2 large eggplant, green beans

Preparation:

Mumbai Pav Bhaji

Serves: 2

Ingredients
1/4 diced green capsicum
1 very small potato or half a regular potato. Boiled and mashed
Handful of peas or half a handful
1 chopped Roma tomato
1 bunch chopped dhana
1/2 chopped onion or less
Ginger garlic paste (2 spoonfuls)
Badshah Pav bhaji masala
Kauri methi
Lemon juice
Hing
Butter

Method
1. Add capsicum in skillet. Add water
2. Then add tomato, peas and potato. Sprinkle turmeric, red chili and salt and one spoonful of ginger garlic paste).  Add more water and let the veggies come to a boil and cook. Keep mashing so you cannotrecognize the veggies.
3. Add some butter and Pav bhaji masala and keep mashing.
4. Separately, add some butter and cook the onions. Add hing, Maduri methi, coriander leaves and lemon juice.
5. Now mix everything together and allow it to cook until you can't recognize the veggies. Everything should be soft and mashed.

Use yellow onion and not res. Last time it was too spicy. Less pau bhaji masalo. 

Swatibens Frankie

Ingredients:
Store bought frozen paratha
Yogurt (water removed, also called mavo)
Cream cheese (yogurt and cream cheese 1:1 proportion)
Shredded carrot, white cabbage, cilantro, scallions, green chili
Salt
Red onion on top
Cilantro on top
Sandwich or chat masalo
Red chili flakes

Neesh thinks add lemon and garlic 

Swatiben's Puri

Ingredients
2 cups whole wheat flour
1/2 cup chana no lot
 1/4c Ravi
Add salt, marchu, haldar and tal
Add oil
Bind with milk
Cut out with cookie cutter

Goondar

Ingredients
50g Goondar
1/4 Gallon Milk
50g Ganthoda
25g Soot
Cuscus
1/4c Coonut
1/4c Almond
Pista
Elaichi
Sugar

1. Boil Milk
2. Roast Gundar in Ghee
3. Mix milk and Gundar at low heat until the milk gets clumpy. It will boil.
4. Keep doing this and stirring until it's thick, until it looks like popcorn kernels,
5. Add sugar, about 1/4c. Allow it to cool until water boils off.
6. Once it's like soggy Sheero, add the soot Ganthoda.
7. Add cuscus and elaichi. 

Kicchu or PApdi No Lot

Serves:
Ingredients:
Chokha No Lot (Rice Flour)
Kharo (Indian equivalent of Baking Powder), 1 Spoonful
Salt, 2 Spoonfuls
Jeera Seeds (Cumin Seeds), to taste
Leela Marcha (Green Chili), to taste. Optional
Tal (Sesame Seeds), to taste. Optional

Preparation:



Preparation:

Saragva (Drumstick) Nu Shak

Serves:

Ingredients:
1/2 Yellow Onion
1/2 Bunch Palak (Spinach)
1/2 Bunch Saragva (Drumstick Greens)
Adu (Ginger), to taste
Chopped Garlic (Lasan), to taste
Lela Marchand (Green Chilis), shredded

For tempering: Use Hing (Asafetida) and Jeera Seeds (Cumin Seeds)

Avocado Pistachio Milkshake

Serves: 2

Ingredients:

1/2 Avocado

1/2 Cup Pistachio

1/3 Banana

Elaichi (Cardamom), to taste - start with 1 tsp and add more based on your taste preference

Milk (enough to obtain consistency)

Water (add just a  little bit in replacement of milk to keep it from becoming too thick)

3-4 Ice Cubes

Agave, to taste (I also add 1-2 spoons of sugar….I try to be healthy most of the time but this drink just requires a little bit of old fashioned sugar!)

Preparation:
Place all ingredients in a blender (Vitamix) and blend! 

Suva & Mug Ni Daal (Dill & Lentil)

Serves: 1-2

Ingredients:
2 bunches Fresh Suva (Dill), finely chopped
2-3 cloves Lasan (Garlic), finely chopped
1/2 Leelu Marchu (Green Chili), shredded
1/2 cup Dry Mug Ni Daal (Moong Daal) - preferably soaked for at least 1/2 hour. The longer the lentils have soaked, the shorter you cook time will be before you add the Suva.
Salt, to taste
Cooking Oil
Hing (Asofetida)
Haldar (Turmeric)

Preparation:
1. Temper the Hing, Haldar, Garlic and Green Chili's.
2. Add the Mug Ni Daal and allow to cook for 1-2 minutes
3. Pour in at least 1 cup of water. Keep adding water as needed until the lentils are soft and tender. This all depends on how long the lentils soaked for before you started the cooking process.
4. Salt, to taste
5. Add the Chopped Suva and mix
6. You are done once the lentils have become completely soft (but are still firm, meaning they continue to hold their shape.

Enjoy warm with Rotli or Rotla!