Dry Aloo Gobi Mutter

Ingredients:
4 medium sized Potatoes / Aloo
1 medium sized Cauliflower / Gobi
1/2 cup Green Peas
1 medium sized Onion
2 medium sized Tomatoes
1 Green Chilly
1 tsp Chilly powder
1 tsp Garam Masala powder
1 tsp Coriander seed powder
1/4 tsp Cumin seed powder
1/4 tsp Dry Mango / Amchoor powder
Pinch of Asafoetida powder
1/2 tsp Cumin seeds
1 tsp Ginger Garlic paste
Salt to taste
5 - 6 strands of Coriander leaves
1 - 1.5 tsp Dry Fenugreek leaves / Kasuri Methi
2 - 3 tsp Oil

Recipe:
Soak the green peas in water for about 8-10 hrs. Chop cauliflower into medium sized pieces as shown in the picture below. Put this in a vessel containing around 1 litre of water, add 1/4 tsp turmeric powder, salt and bring them to boil. Keep this in low flame for about 2-3 mins, drain the water and keep it aside.

Chop tomato, onion, green chilly, coriander leaves into small pieces as shown in the picture below.

Peel the potato and chop it into medium sized pieces as shown in the picture below. Put chopped potatoes, soaked green peas, salt, little amount of water in a pressure cooker and cook.

Put little amount of water in a bowl. Add coriander seed powder, cumin seed powder, garam masala, red chilly powder, dry mango powder and mix them well and keep it aside.
Put oil, cumin seeds in a pan and heat. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add chopped onion, salt and fry them for about 3-4 mins in medium flame until onion turns golden in colour. Add finely chopped tomato and fry them for about 4-5 mins in medium flame.

Add dry fenugreek leaves, prepared masala water and saute this mixture until all the ingredients are well cooked and mashed as shown in the picture below.

Add cooked potato, cauliflower, green peas and mix them well. Keep this in low flame for about 4-5 mins.

Garnish with coriander leaves and serve hot. It goes well with Chapathis/Paratas. I tried this recipe from vahrevah. Thanks Sanjay for the recipe.

Baale Dindu Sihi Dose / Banana Stem Sweet Dosa

Ingredients:
2 cups White Rice (Preferred: Sona Masuri)
3 cups chopped/crushed Banana Stem
1.5 cups Coconut or Tender Coconut
1.5 cups Jaggery
Salt to taste
2 Cardamoms
Ghee

Recipe:
Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fibre content as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins. Chop them into medium sized pieces.

Grind soaked rice along with chopped banana stem, coconut into smooth paste. Add grated Jaggary, cardamom and grind them together for few minutes. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 1-2 mins in medium flame.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 18 Dosas.