1) Tawdi Vegetable

Ingredients :
400 gm Cauliflower
100 gm Capsicum
250 gm Beans
250 gm Carrots
1/2 cup Peas shelled
3 Nos. medium tomatoes
3 Nos. medium tomatoes
2 Onion paste
Garlic crushed 8 to 10 (Optional)
2 table spoon Pav Bhaji masala
1 tea spoon Red chilli powder
2 tea spoon Coriander powder
1 tea spoon Turmeric powder
Salt/Sugar to taste
For Seasoning
5 table spoon Ghee/Butter
1 tea spoon cummin seed
2 Nos. Bay leaves
Method :
Cook tomatoes in 1/2 cup of water-strain Heat ghee, add cummin seed and when they splutter add onion paste Fry till light brown. Add garlic paste. Fry for a minute and add all the dry ingredients Stir the paste on full flame, add tomato, pour a little water and stir till the ghee separates. Add the above boiled vegetable cut in desired size mix well Serve with butter & coriander leaves

Khaman Dhokla For the batter
1 cup Bengal gram flour (besan)
1 tablespoon fine semolina (rawa)
1/2 teaspoon citric acid crystals (nimbu ke phool)
3 teaspoons sugar
1 teaspoon chilli-ginger paste

For the tempering
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
Mix together all the ingredients for the batter. When the mixture rises, pour it into a greased thali and steam. For the tempering, heat the oil and add the mustard and sesame seeds, green chillies and asafoetida. Add 1 tablespoon of water and pour this over the dhoklas.
Cut into pieces and serve with green chutney.

Gol Papdi
A wheat flour sweet which is easy to prepare.
1 cup whole wheat flour
1 cup jaggery (gur)
1 teaspoon poppy seeds (khus)
1 teaspoon cardamom powder (elaichi)
1 teaspoon desiccated coconut
5 tablespoons ghee
Sprinkle the poppy seeds on a 6 inch diameter greased thali. Melt the ghee in a frying pan and add the wheat flour, stirring continuously. Remove from the flame and add the jaggery, cardamom powder and coconut. Stir well. When the jaggery melts, pour it into the greased thali with poppy seeds. Cut into diamond shapes while still warm.

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