Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 30 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
For Kadhi
Dahi – 250 gm
Besan – ½ cup
Curry leaves – 8-10 nos.
Rai (mustard seeds) – ½ teaspoon
Dhania (coriander seeds) – 1 teaspoon
Hing – ¼ teaspoon
Whole bore chilli – 8-10 nos.
Methi dana (fenugreek seeds) – ½ teaspoon
Kasuri methi – 1 tablespoon
Onion, sliced lengthwise – 1 no.
Ginger, chopped – 1 tablespoon
Green chilli, chopped – 1 teaspoon
Garlic, chopped – ½ teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Dhania powder – 1 teaspoon
Garam masala – 1 teaspoon
Coriander leaves, chopped – 2-3 tablespoon
For pakode
Besan – ½ cup
Onion, chopped – 2 tablespoon
Green chilli, chopped – 1 no.
Dhania (coriander leaves), chopped – 1 teaspoon
Red chilli powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Oil for frying
Baking soda – 1 pinch
Salt to taste

Method
For pakode
• In a bowl mix all ingredients and make a paste with water.
• Heat oil in a pan and fry pakode. Keep aside.
For kadhi
• In a bowl put dahi and besan and mix with hand blender. Mix water. Keep aside.
• Heat oil in a kadai. Add hing, rai, kadi patta, bore chillies, methi dana and coriander seeds. Saute for few seconds.
• Add garlic, onion, green chillies and ginger. Saute till onion turns brown.
• Add kasuri methi, red chilli powder, dhania powder, haldi.
• Add dahi and besan mixture
• Add salt to taste and mix well. Adjust consistency by adding water.
• Stir continuously so as avoid curdling.
• Keep it on a full flame.
• When it starts boiling reduce the flame.
• Add pakode.
• And, let it boil for 15-20 mins. On low flame.
• When it is done, add garam masala
• Transfer in a serving bowl.
• Garnish with coriander leaves and serve it with rice, roti or paratha.

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Shalgam (Turnip) – ½ kg.
Desi ghee – 3 tablespoon
White butter (for garnish) – 1 tablespoon
Onion, chopped – 1 no.
Garlic, chopped – 1 teaspoon
Ginger, chopped – 1 teaspoon
Makai (or wheat) ka atta – 1 tablespoon
Jaggary (or sugar)– 1 tablespoon
Turmeric – ½ teaspoon
Red chilli powder – ½ teaspoon
Garam masala – ½ teaspoon
Coriander leaves, chopped – ½ cup
Jeera – ½ teaspoon
Salt to taste

Method
• Peel, wash and cut shalgam in chunks.
• Boil it along with turmeric and little water in a pressure cooker till it becomes soft and tender.
• Open the pressure cooker. Drain excess water.
• Add Makai ka atta, jaggary and mix it with hand blender.
• Heat desi ghee in pan. Add jeera, garlic, onion, ginger and saute till onion becomes brown. Add red chilli powder, garam masala and salt.
• Add shalgam in it and cook for 10 mins. On low flame.
• Transfer it to serving bowl. Garnish with coriander leaves and white butter.
• Serve it with makki ki roti.

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 1 hr.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

 

Ingredients
Sarson ka saag (Mustard Leaves) – 2 bunches
Palak (Spinach) – 1 bunch
Bathua – 1 bunch
Onion, finely chopped – 1 no.
Green chillies – 5-6 nos.
Garlic – 8 -10 cloves
Ginger, chopped – 3 tablespoon
Jeera – 1 teaspoon
Red chilli powder – 1 teaspoon
Makai ka atta – 2 tablespoon
Desi ghee – 3 tablespoon
White butter (for garnish) – 2 tablespoon
Salt to taste

Method

• Clean and wash all leaf vegetables.
• Boil with green chillies, garlic and salt with enough water in a pressure cooker for ½ hr. on medium flame or till done.
• Open the pressure cooker. Add Makai atta and salt to taste. Mix it with hand blender.
• Heat ghee in a pan. Add jeera, onion and ginger. Saute for few minutes.
• Add red chilli powder and transfer the saag in it and cook for 10 mins.
• Transfer in a serving bowl and garnish with white butter.
• Serve with roti.