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.

Shakarpaala

Ingredients:

1) 2 cups water + 2 cups sugar slightly more + 2 cups or slightly less to 2 cups molten ghee
2) Wheat flour/maida
3) Ghee for frying

Method:
1) Mix all the (1) ingredients in a container. Heat the mixture till the sugar dissolves. Switch off the gas.

2) Allow the mixture to cool. Then, mix the mixture with the wheat flour. (zhavdey wheat flour mixture madhe jaayel, theydhche mix kaara. Do not take more wheat flour. Dough should be smooth & soft enough). Keep the dough covered for 30 mins. Massage the dough nicely.

3) Roll the dough into a chapati. Cut the shakarpaala & deep fry on medium flame in hot ghee till reddish brown.

Rajma soup

Ingredients

1/2 cup soaked rajma (kidney beans)
1 1/2 tsp oil
1/2 cup finely chopped onions
3 cloves garlic (lehsun) , roughly chopped
1 1/2 cups finely chopped tomatoes
1/2 tsp chilli powder
salt to taste
1 tsp lemon juice

For The Garnish1 tbsp finely chopped yellow capsicum
1 tbsp finely chopped green capsicum
1 tbsp finely chopped spring onion greens
1 tbsp finely chopped tomatoes

Method

1. Heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes.
2. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
3. Add the rajma, chilli powder, salt and 2 cups of water, mix well and pressure cook for 4 whistles.
4. Allow the steam to escape before opening the lid.
5. Allow the mixture to cool completely and blend in a mixer to a smooth purée.
6. Transfer the purée into a deep non-stick pan, add ½ cup water and mix well.
7. Bring to a boil and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
8. Add the lemon juice and mix well.
9. Serve hot garnished with yellow capsicum, green capsicum, spring onions greens and tomatoes.

Spinach soup

Ingredients:

3 cups chopped spinach (palak)
1 tbsp roughly chopped garlic (lehsun)
1 tsp oil
1/2 cup finely chopped onions
1 tsp cornflour dissolved in 1/2 cup low-fat milk
salt and freshly ground pepper (kalimirch) to taste

For Servingtoasted whole wheat bread

Method

1. Heat the oil in a non-stick pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes.
2. Add the spinach and cook on a medium flame for 2 minutes.
3. Add 1 cup of cold water and purée the mixture in a blender to a coarse texture.
4. Pour the purée back to the pan, add the cornflour-milk mixture, salt and pepper and bring to a boil.
5. Serve hot with toasted whole wheat bread.

Nutrient values per serving

Energy	Protein	Carbohydrates	Fat	Iron	Folic acid
37 calories	1.7 gm	3.9 gm	1.6 gm	0.7 mg	63.7 mcg

RECIPE SOURCE : Healthy Heart Cookbook

Navratan Kurma

The veggies

• 1 or 2 carrots, peeled and chopped
• 1 cup shelled peas
• 1 large potato
• 1 cup chopped green beans
• 1 cup chopped cauliflower
• 8-9 babycorn, chopped
• 2 thick round pineapple slices, chopped

for the royal paste:

• 2 tbsp poppy seeds/khus khus
• ¼ cup almonds
• ¼ cup cashew
• 2 tbsp melon seeds/magaz

for the korma:

• 2 medium sized onions, sliced
• 2-3 green chilies, chopped
• ½ tbsp chopped or crushed ginger
• 1 and half cup curd/yogurt
• ½ cup cream
• ½ tsp mace and green cardamom powder ( just crush a pinch of mace and 2-3 green cardamoms in a mortar-pestle)
• ½ tsp turmeric powder
• 1 or 2 tsp red chili powder
• 4-5 tbsp ghee
• salt as required

whole garam masala:

• 5 green cardamom
• 1 black cardamom
• 5 cloves
• 1 stick cinnamon
• 1 bay leaf
• a pinch of mace

for the garnish

• 10-12 pistachois
• 10 cashewnuts
• 10 almonds
• 10 walnut halves
• 1 tbsp raisins
• 1 tbsp sunflower seeds
• 1 tbsp melon seeds (optional)
• 1 tbsp chopped mint leaves
• a pinch of saffron strands
• ½ tbsp julienned ginger

INSTRUCTIONS

preparing the paste:

1. soak poppy seeds for 30 minutes in water.
2. blanch the almonds and remove the skin.
3. make a fine paste of the blanched almonds, poppy seeds, cashew-nuts, melon seeds with around ½ cup of water.

preparing the garnish:

1. blanch the almonds and pistachois. later remove the skin.
2. soak the almonds and pistachois with the cashew, sunflower seeds and raisins in warm water for 15 minutes.
3. you can either chop the dry fruits or halve them. but keep the raisins whole.

preparing the korma:

1. heat ghee in a handi or a deep pan. add all the whole garam masala mentioned above and fry till they crackle.
2. add the sliced onions and brown them.
3. now add the ginger and green chilies and stir for a minute.
4. lower the flame or close the flame if you want. we will be adding turmeric and red chili powder. care should be taken they do not get burnt.
5. add both the turmeric and red chili powder.
6. add the veggies, curd and the paste.
7. add salt
8. add ½ cup or 1 cup water depending on what consistency you want of the gravy
9. mix well.
10. cover and simmer the veggies till they are cooked.
11. once the veggies are cooked, add the cream and stir it with the rest of the korma for a minute.
12. thats it. sprinkle the mace and cardamom powder and half of the garnish.
13. stir and serve the navratan korma with the remaining garnish.
14. the navratan korma goes well with jeera rice or roti or naan.