Doodhi Na Muthia,Egg Patties ,Khakhra Doodhi Na Muthia Ingredients Makes 4 servings Fresh doodhi (bottle gourd) 400 Grams

Ginger-green chile paste 2 tablespoons Besan (gram flour) 3/4 Cup Atta (whole wheat flour) 1 1/4 Cups Table salt 1 teaspoon Ground turmeric 1/2 teaspoon Pinch asafetida 1/8 teaspoon Chopped fresh cilantro leaves 2 tablespoons Sesame seeds 1 1/2 teaspoons Sugar 1 teaspoon Lemon juice 1 teaspoon Plain sour yogurt 1 tablespoon Vegetable oil 3 tablespoons Brown mustard seeds 1 teaspoon Cumin seeds 1 teaspoon Curry leaves

Method

Bottle gourd dumplings steamed and served tempered with mustard and curry leaves Being a Punjabi I did not get much of a chance to become a connoisseur in Gujara ti food till I got married! Then it was a new dish everyday and such is the repe rtoire of this cuisine that one can actually look forward to a new snack, a diff erent tidbit, every day of the year. This snack gets it name from the fact that the dough is placed on the palm and pressed into shape by clenching the fist (mu thi in Gujarati language). I like to have the muthia at the steamed stage but in most homes, the tempered version is preferred. The first version saves calories ! 1.Peel the bottle gourd and grate it. Place it in a deep bowl, add the ginger-g reen chile paste, gram flour, whole wheat flour, salt, turmeric, asafetida, cila ntro leaves, 1 tablespoon sesame seeds, sugar, lemon juice and yogurt. Combine e verything well and knead into a sticky dough. 2.Grease your palms with a little oil and divide the dough into four portions an d shape into long thick sausage shapes. This is muthia. 3.Place a steamer on high heat and pour in 2 cups (400 ml) water. When the wate r comes to a boil, place the rolls on a steaming tray and place it in the steame r. Steam for 15 minutes. To check if the muthia is done, insert a skewer in one of the pieces. If it comes out clean, the muthia is cooked. Remove them from th e steamer and allow to cool completely. Cut into 1 inch thick slices. 4.Place a non stick wok on medium heat and pour in the oil. Add the mustard seed s, cumin seeds, curry leaves and remaining sesame seeds. When the seeds splutter add the muthia pieces and toss well. Reduce the heat to low and saut, tossing oc casionally, for 3-4 minutes or till all the muthia pieces are lightly browned on all sides. 5.Serve hot. Egg Patties Ingredients Makes 4 servings Pure ghee 1 tablespoon Cumin seeds 1/4 teaspoon Garlic paste 1 teaspoon Fresh ginger piece, chopped 1 Inch Green chiles, stemmed and finely chopped Red onion, chopped 1 Small Tomato, finely chopped 1 medium Red chile powder 1/2 teaspoon Ground turmeric 1/4 teaspoon Garam masala powder

1/4 teaspoon Table salt 1/4 teaspoon Chopped fresh cilantro leaves 2 tablespoons Eggs Potatoes, boiled, peeled and mashed 4 medium Vegetable oil 2 Cups Bread crumbs 1 1/2 Cups

Method Spicy scrambled eggs encased in potato and deep fried If you like to serve surprises, then this is the recipe you should try out. The soft egg centre is a special touch. 1.Place a large non stick frying pan on medium heat and pour in 1 tablespoon ghe e. When the ghee melts and small bubbles appear at the bottom of the pan, add t he cumin seeds. When they begin to change color, add garlic paste and ginger an d saut for minute. 2.Add green chiles and onion and saut till the onions turn golden brown. 3.Add tomato and cook for 3-4 minutes. Add red chile powder, turmeric and garam masala powder and mix. 4.Add the teaspoon salt and cilantro leaves and stir to mix well. Break in 5 egg s one by one, stirring continuously for 5-6 minutes or till the mixture thickens and sets. 5.Take the pan off the stove top and allow the contents to cool down completely. 6.Break the remaining egg in a bowl and whisk lightly and set aside. 7.Knead the mashed potatoes and divide into 8 portions. Add teaspoon salt and mi x well. Take each portion on your palm and flatten it into a disc of 3 inch dia meter. 8.Place a heaped spoonful of egg mixture in the center and fold in the sides to seal the stuffing. Seal by pressing the patty lightly. 9.Place a wok on high heat and pour in the oil. When small bubbles appear at the bottom of the wok, reduce the heat to medium. 10.Place the bread crumbs in a plate. Dip each patty in the beaten egg, roll in the bread crumbs and gently slide into the hot oil. Cook 2 patties at a time. 11.Cook on medium heat, turning frequently with a slotted spoon. Cook for 5 minu tes or till the patties are golden brown all around. Drain with a slotted spoon and place them on an absorbent paper. 12.Serve hot with tomato ketchup. Khakhra Makes 15 Whole-wheat flour

2 Cups Table salt 1 teaspoon Crushed kasuri methi (dried fenugreek leaves) 2 teaspoons Vegetable oil 5 tablespoons Water 1 Cup

Method Crisp rotis, a very popular Gujarati snack 1.Place the flour and salt in a deep bowl. Add kasuri methi and 3 tablespoons o f oil. Add the water and knead into a hard dough. Cover with a damp muslin cloth and allow to rest for 15 minutes. 2.Divide the dough into 15 equal portions and shape into balls. Roll out into th in and round chapattis of 6 inch diameter. You will have to use a few drops of o il to ease the rolling. 3.Place a non stick griddle on low heat. After 2 minutes, place 1 chapatti on it and roast it on low heat. Hold it down for 30 seconds at a time with a round wo oden press (see chef s tip). Turn the chapatti and continue to roast using the pre ssure of the wooden press. At this stage it helps to drizzle a few drops of oil along the edges of the chapatti. Roast till you get a crisp chapati. It should h ave tiny brown flecks on both the sides and. This is called khakhra. 4.Allow to cool and then store in an airtight container. Has a shelf life of 3-4 weeks. Chef s tip: Khakras can be made with different flavors like garlic, pav bhaji masa la, chaat masala, fresh fenugreek leaves, fresh spinach leaves, tomato etc.