Cuisine for Saptami

|| Preparation ||

• Sieve flour and salt together. Mix oil and dahi. Add water and form into dough. Knead dough until soft and pliable.
• Divide into eight equal parts.
• On a floured board, roll one dough into a large round.
• Then smear a little oil and fold it first into half, then into quarter. Now roll it again symmetrically on all sides, into an eight inch porota.
• Heat oil in a flat pan.
• Fry porota in gently simmering oil until lightly browned on both sides.
• Drain well before serving.

|| Preparation ||

• Fry the cubed potatoes in hot oil until light brown
• Remove from oil and keep it aside
• To the hot oil in the pan add the sliced cabbage and sprinkle salt
• Stir and cover the pan
• Cook for 5 min.
• Remove cover and to the water given out by the cabbage add the masala pastes.
• Stir and fry until masalas are well blended with the cabbage.
• Add 1/4 cup of water to cook the potatoes.
• Add a sliced tomato and fry
• Add salt and sugar to taste
• Simmer over medium until the potatoes are cooked and there is almost no gravy left.
• In a frying pan heat a tbsp of ghee
• Add the bay leaves and garam masala.
• Stir and pour it on the cooked BandhaKopi.

|| Preparation ||

• Fry the dry mung dal in a pan over medium heat until delicately brown.
• Wash and put mung dal to boil.
• After 10 mins add the onions, green chillis and salt.
• Simmer until dal is cooked.
• In a separate pan, heat ghee and fry the bay leaves and cumin seeds for a few minutes.
• Pour the dal and simmer for 5 minutes.
• Add 1/2 cup of milk and sugar
• Remove from fire.

|| Preparation ||

• Make a paste of ginger, green chilies, and coriander leaves.
• Cut the cauliflower into florets and potatoes into cubes.
• Shell the peas and blanch them and keep aside for some time.
• For deep frying, heat oil. Fry the potato cubes and cauliflower florets. Remove them on a paper towel.
• Heat 1 tbsp oil in a kadai or a wok. Add cumin seeds and mustard seeds.
• When the seeds start to splutter, add turmeric powder, the masala paste asafetida, and the vegetables.
• Stir the vegetables for 2 to 3 minutes.
• Add curd and 3 tbsp of water and mix it well. Cook for 2-3 minutes and remove in a serving dish.
• Serve hot.

|| Preparation ||

• In a pan heat together 4 cups of sugar and water. Let it boil and simmer until the syrup is of medium consistency. Remove from fire and allow it to cool.
• Blend together besan and 1 and half cup of water. Mix the powdered rice and bicarbonate of soda.
• Heat oil in a deep pan and through a jhanjri, pour the besan mixture on the hot oil. Fry until crisp not brown. Remove from oil with a slotted spoon. Drain out the oil in a paper.
• While still hot pour in the prepared syrup. Continue this until the besan mixture is over.
• After the Bonde is soaked in the syrup remove with a slotted spoon and spread on a flat dish.

|| Preparation ||

• Whisk together, the flour and semolina adding enough water to make a thick batter.
• Add the cardamom seeds, a pinch of salt and sugar and stir well.
• Heat oil in a small pan.
• Deep fry one spoonful of batter at a time into mildly simmering oil.
• The batter spreads to make malpoas of 5 inch diameter.
• Soak in prepared syrup.
• Remove from syrup to serve.