Naral wadi

Ingredients:
1) 1kg grated fresh coconut (approx. 13 cups)
2) 1 litre milk
3) 8 cups sugar
4) Elaichi powder, jaiphal, kesar (according to taste)

Method:
1) Heat the milk till it rises.
2) Add the coconut into the milk. Keep the medium flame.
3) After 5 mins. add sugar. Mix it well on high flame.
4) Cook the mixture on high flame stirring continuously.
5) After 15-20mins add all the ingredients mentioned in (4)
6) Cook the mixture till you see no moisture (this step is tricky) & feels difficult to mix the mixture.
7) Grease the plated with ghee & spread the hot mixture with wati.
8) Cut it into wadis.

Surti Undhiyu

Ingredients:
1) 1 bunch methi
2) 250 gms small brinjals
3) 250 gms surti vaal
4) 3 raw bananas
5) 2 sweet potatoes
6) 5-6 baby potatoes
7) 250 gms pavta
8) 1 grated fresh cocnut
9) Grated ginger, grated garlic (according to taste)
10) Red chilli powder
11) Turmeric powder
12) Lemon juice
13) Salt & sugar to taste
14) 6-7 chopped green chillies

Method:
1) In a bowl, mix ingredients from 8-14.
2) Make methi muthia.
3) Give small silts to brinjals & small potatoes. Fill the above mixture into the vegetables.
4) In a wok, heat oil. Add ajwain & let it crackle.
5) Arrange a layer of surti papdi & pavta on it. Spread the coconut mixture on it.
6) Now, arrange a layer of bananas, sweet potatoes, brinjals, potatoes.
7) Let the vegetables cook for 5-7 mins. on medium flame.
8) Now add a cup of hot water to it. Check salt & sugar. Let it cook. Now arrange methi muthia.
9) Sprinkle fresh coriander & serve.

Gudpapdi

Ingredients:
1) 1 kg wheat flour (approx. 7 big bowls or vaati)
2) 1 kg Amul pure ghee
3) 1 kg finely chopped jaggery (no lumps in the jaggery approx. 3 watis or big bowls)
4) 1 tsp each cardamom powder, jaayphal powder
SECRET TIP -  AFTER ROASTING THE FLOUR, ADD 2-3 TSP. FRESH MALAI . THEN ADD GUD.

Method:
1) In a wok, add ghee. Allow it to melt.
2) Now add wheat flour in the wok. Roast the flour on medium heat till it becomes brownish in color.
3) Switch off the gas. Now add the jaggery. Mix it very well in the flour.
4) Grease the plate with the ghee. Pour the mixture in the plate. Level it with a bowl. Now cut it into papdis.