Patra/Pataud (Colocassia/Taro/Arbi leaves Snack)

10 Arbi (Taro/Colocasia) leaves, washed, trimmed, and dried
2 C Chickpea flour (Besan)
1/4 tsp asafoetida (hing) powder
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp cumin (jeera) powder
2 tsp coriander (dhania) powder
1 tsp garam masala
1-2 green chillies, finely chopped
1/2" ginger, finely chopped
2 Tbsp soaked tamarind (imli) pulp
1 1/2 tsp salt (or to taste)

Tempering
1 tsp mustard (rai) seeds
1 tsp sesame (til) seeds

Mix ingredients 2 through 11 (Besan to imli) with a little bit of water to make a paste (not too runny, and not too thick).  Take one leaf, and spread about a Tbsp of the besan batter evenly on it.  Put another leaf on top of the batter.  Roll the leaves lengthwise (in the direction of the main stem) into a tight spiral.  Repeat this procedure with the remaining leaves.  Steam these rolls for 10 minutes, either in a pressure cooker with no weight, or in a covered pan of boiling water, making sure that the leaves are not soaking in the water.
Remove the rolls, and cut into 1/2" - 1" thick slices.

To serve:
You can either deep fry the above slices, or for a healthier option, just temper them with the mustard and sesame seeds.

You can store these steamed slices in a plastic bag in the freezer, and fry or temper when you are ready to serve them.

Ghee (Clarified Butter)

1 lb unsalted butter
1 bay leaf
3-4 cloves
1 cinnamon stick

Heat a heavy bottomed pan, and add all the ingredients.  Cook the butter on low heat for about 45 minutes to one hour, stirring occasionally.  During this time, the cream will gather on the top as a white froth.  Then slowly, the cream will cook.  You know the ghee is ready when the liquid is transparent, and the cream is cooked (the froth is gone, and what used to be cream is brown particles at the base of the pan).  Place a paper towel inside a sieve, and filter the ghee while it is warm.  The resulting ghee should not contain any brown particles.  Cool and store in a glass or steel container.  It does not need to be refrigerated, and lasts a long time (several months).

Note: the spices listed above are optional, they just give the ghee a nice aroma.  You can replace them with any whole spices that you like, or not use any.

Peanut Flaxseed Sweet (Moongphali Alsi Laddoo)

1 C unsalted, dry roasted or raw, dry peanuts
1/2 C flaxseed
1/2 C grated gud (indian unrefined sugar, or demerara sugar)

Roast the peanuts on low heat till browned.  Note that you will have to roast even the dry roasted peanuts from the store, for about 25 minutes.  Separately, roast the flaxseed, on low heat, for about 20 minutes, till the seeds start looking darker, shinier, and crackle a bit.  Mix the peanuts, flaxseed, and gud, while the peanuts and flaxseed are still warm, and grind well (I got the best results using the VitaMix).  Bind into small balls while the mix is still warm.  Makes about 18 laddoos.  A very healthy snack!

Note: For a variation, you can replace the peanuts with sesame seeds.  Roast the sesame seeds well (till light brown).

Sweet Lemon Pickle (Nimbu ka Meetha Achar)

1 kg lemons (thick skinned)
750 gm sugar
62.5 gm salt
2 cinnamon sticks
6 cloves
4 black cardamoms
2 whole red chiles, dried
3 tsp powdered red chile (optional)
3 tsp garam masala (optional)

Grind the cloves, cardamoms, one cinnamon stick.  Wash the lemons and dry thoroughly. Slice the lemons into 1/4" thick rounds.  Put into a completely dry pressure cooker, and place on low heat for 10 minutes.  Now increase the heat to medium, and wait for one whistle.  Remove the pressure cooker from the flame immediately after the whistle.  Let the pressure release naturally.  Open the pressure cooker, and add in all the remaining ingredients.  Pour into a dry, airtight glass jar.  Place in the sun for 2 days.

Mathri (Salty Wheat Crackers)

1 1/2 C unbleached flour or finely milled whole wheat flour
1/2 C sooji (cream of wheat), fine (If you don't want this, you can add in 1/2 C more of the flour above)
1/4 C oil
scant 1/2 C water
1 tsp salt
1 tsp fresh ginger, finely chopped (optional)
1 tsp green chile, finely chopped (optional)
Either 1 tsp ajwain (carrom seed) (optional), or 1 tsp dried methi leaves (fenugreek) (optional)
Oil for frying

Mix the flour, cream of wheat, salt and oil.  Thoroughly incorporate the oil into the flour with your fingers, until the mixture is crumbly.  Add in any of the spices listed above.  Now add in the water, and work the mixture into a ball.  This will take time, as the mixture is quite dry.  After gathering the mixture into a ball (this may take upto 10 minutes), work it for another 5 minutes, to make it soft.  Cover and keep aside for 20 to 30 minutes.  Note: you may want to try mixing the dough in a food processor.

Heat oil in a wok.  Once the oil is hot, turn the heat to medium low.  Break off small balls of dough, and roll out (not too thin).  Using a knife or fork, stab the resulting mathri, so that it does not puff up when it is fried.  Add the mathri to the oil, and fry on low heat until light golden.

Eat plain or with pickle.  Makes a great snack with tea.  This lasts for a few weeks, so it is great to take on trips.

Bite size Medu Vada ( White lentil fritters)

1 cup urad dal (white lentils/vigna mungo)
1/4 teaspoon  hing (asafoetida)
3-4 curry leaves
Salt to taste
Oil for deep frying


Soak the urad dal in 1 cup of water for an hour. Add the curry leaves, hing and salt and grind the lentils. Do not add any water while grinding. Grind till the batter is smooth and soft without any grainy texture. Heat oil in a wok on medium heat. Once the oil is hot, reduce the heat to maintain a medium hot temperature. Take a bowl of water and place it next to the batter. Dip your finger in the bowl of water, shake off  the excess water from your fingers. Take a small portion of the batter in your wet fingers, roll into a ball. Flatten the ball and poke a hole in the center of the ball, with your thumb. Slide the batter of your fingers into the oil. The vada should cook on medium heat until golden brown on both sides.

It takes a little time to master making the vadas, since the batter is soft, smooth and has a  fluffy texture. Shaping the batter into a vada can take time.  It tastes as good, when you roll it into a ball and then fry it.  Serve it hot off the wok. If you need to serve it later, preheat the oven to 340 F. Pop the vadas into the oven for 10 minutes till they are crisp and warm. Enjoy!

Mooli (Daikon)

A very plain winter dish...

4 Mooli (Daikon), with leaves
1 tsp oil
1 tsp ajwain (carom seeds)
1 tsp salt (or to taste)
1/8 tsp hing (asafoetida)  (or a pinch)
1 whole red chile
1 tsp fresh ginger, finely chopped

Finely chop the mooli and the leaves (along with the stems).  Steam it and then press to release the juices (the juices are thrown away).  Note: this step is traditional but optional.  It makes the resulting dish more pungent.  Heat the oil in a heavy pan.  Add in order, the hing, ajwain, red chile, and ginger.  Now add the vegetable and salt.  Cook for a few minutes (about 5) on high heat, while stirring constantly.  Then turn the flame to medium low, cover, and cook for 20 minutes, until soft.  Eat with daal and chapati, or with parantha.