Patra

Patra
Patra leaves (Colocasia leaves)- 1bunch or 6 leaves
For the paste:Besan or gram flour 1 1/2 cupsWheat flour 4 tbspLemon juice 3 tbspTurmeric powder 1/2 tspSugar 3 tspCoriander 1 tbspOil 2 tbsp
Red chilly powder 1tsp
Salt to taste
For the tempering (Vadhar):Sesame seeds 1 tspCumin seeds 1/2 tsp
Mustard seeds 1/2 tspA pinch asafetidaOil 3 tablespoons
For the garnish:Coconut 2 tbspCoriander 1 tbsp
Recipe:
· Chop the coriander.
· Grate the coconut.
· Wash and cut back side veins of colocasia leaf.
· Mix together all the ingredients for the paste with a little water to make a smooth paste.
· Place each piece of the colocasia leaf on a flat surface and spread some of the paste on it.
· Fold to make cylinder rolls . Steam in a steamer for 25 minutes.
· Prepare the tempering by heating the oil in a pan, adding the sesame seeds, cumin seeds, Musturdseeds and asafoetida and stirring for 1/2 minute.
· Toss the paatras in the pan and stir for a few minutes.
· Serve patra garnished with coriander and coconut.

Doodhi na Muthia (Gujarati snacks)

3 cup Wheat Flour1 cup besan flour1/4 Soda bi carb1/2 cup shredded Duthi (Squash) 1/2 tsp shredded Ginger1 tsp Garam masala1/2 tsp Sugar3/4 glass butter milk
For Vaghar:
1/2 cup Vegetable oil3 TSP Sesame seeds3 TSP Mustard seeds
Recipe:
* Mix all ingredients and make roti stayle dough, using buttermilk
* From dough make round 6" long dough ralls
* In pressure cooker, add water and warm up.
* Put ralls, in round container or thali. arrange properly
* Put these containers in cooker, Cover the cooker with lid and wait for 3 cooker whistles.
* Once, cool, get muthia out and cut in thick round pieces.
* Now hit pan with oil and add mustard seeds (Rai) and sesame seeds (Til) to warm oil.
* Pour Vaghar on cuted Muthia
* Serve with evening tea or coffee.