* Thalipeeth *

3 cups thalipeeth flour
1/2 tsp turmeric
1/4 tsp cumin seeds
Salt to taste
1 onion, finely chopped
1 tbsp finely chopped coriander
Oil for shallow frying

Sift the flour, turmeric, cumin and salt. Add the
onion and coriander and minimum water to make a
stiff dough.
Pat out on a foil to thin thalipeeths (rotis).
Heat oil in a non-stick flat pan. Shallow fry the
thalipeeths till brown on both sides.
Serve hot with fresh butter and chutney.

For the thalipeeth flour:
2 cups jowar
2 cups bajra
1 cup wheat
1 cup old rice
3/4 cup chana dal
3/4 cup urad dal
1/2 cup coriander seeds

Dry roast all the ingredients separately. Cool and
dry-grind.
This flour can be stored in a air-tight container
for upto 1 month.

* Raw Banana Tikki *

1 kg raw bananas (green bananas)
1 tsp roasted fennel seed powder
1 cup roasted chana powder
1 tbsp cornflour
Pinch of asafoetida
2 tbsp chopped fresh coriander
2 cups whole-milk yogurt
1 tbsp fresh ginger paste
6-8 green chillies, chopped
1 tbsp chopped cashewnuts or almonds
1 tbsp raisins
1/2 tsp deghi mirch
Salt to taste, oil for shallow frying

Put the yogurt in a muslin cloth. Tie the ends and place on a
sieve. Put a heavy weight over it and leave to drain for half
an hour.
Remove the solid yogurt from the muslin cloth into a mixing
bowl. Add the ginger, chillies, cashewnuts, raisins, deghi
mirch and salt. Mix well and divide into 8 portions.
Steam the unpeeled raw bananas in a pressure cooker for 2
whistles.
Remove the bananas. Cool, peel and mash. Add the fennel seed
powder, chana powder, cornflour, hing, coriander and salt.
Mix and knead well. Divide into 8 portions and shape into
balls. Stuff the dahi mixture into each portion. Shape them
into round tikkies.
Heat the oil in a saucepan. Shallow fry the tikkies over
medium heat till they turn golden brown and crisp.
Arrange in a plate, and serve with thin slices of cucumber,
and coriander chutney or sweet tamarind chutney.

* Pumpkin Thalipeeth *

1 1/4 kgs red pumpkin
2 capscicums, finely chopped
2 1/2 cups gram flour (besan)
1/2 cup yellow moong dal
8-10 green chillies finely chopped
2 tbsp chopped coriander
1 tbsp sesame seeds
1 tsp roasted cumin seed powder
1/2 tsp turmeric powder
1/4 tsp asafoetida
Salt to taste
Oil for shallow frying

Peel and cut the pumpkin and remove the seeds. Grate finely.
Wash the moong dal and drain.
Heat 1 tbsp oil in a heavy saucepan. Add the chillies, asafoetida, turmeric, pumpkin and moong dal. Cover and cook over low heat, till the moong dal is soft and the mixture is dry.
Remove from heat and mix in the capscicum, gram flour, sesame seeds, coriander, cumin powder and salt.
Cool, then knead to a smooth dough. (Add more gram flour if required to make a pliable dough.) Divide into portions.
Put a damp, oiled muslin cloth over a rolling board. Take a portion of the dough. Pat out over the cloth, a round thalipeeth of 5-inch diameter and 1/4-inch thickness. Make 3-4 small holes around the centre of the thalipeeth.
Heat a non-stick flat griddle and add 2 tsp oil. Gently lift the muslin cloth and invert the thalipeeth into the griddle. Peel away the muslin cloth. Cover the griddle and cook over medium heat for 4-5 minutes. Flip the thalipeeth over and add 1 tsp oil. Fry for 3-4 minutes. Drain and remove.
Serve hot with fresh butter and coconut or garlic chutney.

* Kothmir Vadey *

3 cups finely chopped coriander
1 cup wheat flour
1 cup besan
1/2 cup roasted peanut powder
2 tbsp roasted sesame seeds
1 tsp ginger paste
1/4 tsp green chilli paste
1/2 tsp chilli powder
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp chrushed jaggery
Salt to taste
Oil as required

Mix all the ingredients except oil. Spread on a greased flat dish. Steam for 10-15 minutes.
Cool and cut into cubes. Heat oil and shallow fry the vadey till crisp.
Serve hot with coconut chutney or tamarind chutney.

* Vegetable Cutlets *

2 cups boiled & mashed potatoes
1 cup chopped & steamed green beans
1/2 cup steamed green peas
1/2 cup chopped steamed beetroot
1/2 cup grated carrots
1/2 cup finely chopped onions or shallots
1 tbsp oil
1/2 tsp green chilli paste
1 tsp ginger paste
2 tbsp chopped cashewnuts
2 tbsp chopped coriander
2 tbsp lemon juice
1/2 tsp coriander powder
1/4 tsp fennel seed powder
1/2 tsp chaat masala
1/4 tsp turmeric powder
1/4 tsp red chilli powder
Salt to taste
2 tbsp cornflour
4 tbsp cold water
2 cups dry whole-wheat bread crumbs
1 to 1 1/2 cups vegetable oil

Heat the 1 tbsp oil in a non-stick pan and fry the chillies,
ginger and onions till golden. Add the cashewnuts and fry
for 2 minutes.
Add the vegetables, spices and salt, and fry for 2 minutes.
Remove from heat and add the chopped coriander and lemon
juice. Cool and mash slightly. Shape into cutlets.
Mix the cornflour and water to a smooth paste. Dip the
cutlets in the cornflour paste and coat all the sides.
Roll in the breadcrumbs and keep aside.
Heat the oil in a frying pan. Shallow fry the cutlets on
medium heat till done. Serve hot with chutney.

* Peas Poha *

2 cups thick poha (beaten rice)
1 cup lightly steamed green peas
4 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
2-3 slit green chillies
3-4 finely chopped onions
1/4 tsp ginger paste
1/2 tsp turmeric powder
Salt to taste
1-2 tbsp lemon juice
2 tbsp chopped coriander
2-3 tbsp grated fresh coconut

Soak the beaten rice in 5 to 6 cups lightly salted water for 1 minute. Drain on a seive, and keep aside for 10-15 minutes to drain completely.
Heat oil in a heavy saucepan. Add the mustard and cumin. When it cackles, add the green chillies and onion and fry for about 10-12 minutes or till crisp and brown.
Add the ginger and fry for 3-4 minutes. Add the peas and turmeric and fry for 2-3 minutes.
Add the poha and salt and stir gently to mix. Cover and simmer on very low heat for 4-5 minutes, stirring gently once or twice. Sprinkle the lemon juice and mix. Garnish with coriander and coconut and serve hot with lemon pickle.