Moong dal Kachori

1 Cup Maida
1/2 Cup yellow moong dal 1/4 Cup gram flour 1/4 tsp Fennel seeds 1/4 tsp Amchur (dry Mango) powder 1/4 tsp Garam masala 1/2 tsp Red chilli powder 1/ 4 tsp Whole coriander seeds Oil for frying Salt to taste
2 tbsp Ghee
Recipe:
1. Sieve the flour along with salt, add Warm ghee and make a fine dough using little water. Cover and keep aside.
2. Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for few seconds. Then add drained Moong dal, cook till it become soft, Mash it lightly. Add gram flour, chili powder, coriander seed, turmeric, dry mango powder, salt and fry for few minutes.
3. When done, remove from heat and keep a side.
4. Make small balls from the dough. Take a ball, keep on your palm and press a little to stuff the dal mixture. Seal the edges with the same dough and roll the ball to round shape.
5. Heat oil and fry the kachoris until golden brown in color and crispy.
6. Serve hot with tamarind or mint chutney

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.

Sukhadi (Gujarati-sweet)

2 cup wheat flour
11/2 cup ghee ,
1 cup jaggary
1 tbsp. slices of almonds
Recipe:
1.In a thick pan melt ghee and mix wheat flour. Roast it brown on a slow heat.
2. Cut jaggary in thin slices. When the flour has become light brown in color, add jaggary and mix well. off the flame.
3.Grease a plate and pour the contents in it. Press and set well. Garnish with almond slices when it hot
4. When cool cut into pieces and serve as sweet.

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.

Moong dal Bhajia

2 cup moong dal-green3 to 4 green chillies choppedsalt to taste1tsp cumin seeds,1tsp ginger,1tbsp coriander leaves-chopped
Recipe:
1. Soak the moong dal for 4 to 5 hours and take out from water and put them in mixi with chillies, ginger paste & salt and make a paste.
2. Now add Coriander(finely chopped) to the above prepared batter
3. Make now little moong bhajia's in oil and deep fry them in until they become golden brown in colour
4. Now the tasty moong bhajia's are ready to serve