Chinese Bok choy, Pak choi or Pok Choi leaves Patrode/ Pathrode/ Patra/ Patiud/patode

Ingredients:

1 cup Besan/ Gram flour
4-5 large Pakchoy leaves (you can take spinach, arbi or any green leafy vegetable)
1 green chili chopped(optional)
Salt to taste
1 tbsp Oil
Pinch of turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
4-5 chopped garlic cloves
Pinch of asafoetida
water as required



Preparation Method:

1. Make a smooth but not too thick besan batter by adding besan, salt, turmeric powder and asafoetida.

2. Now, slightly crush the veins of the leaves to make it easier to roll.

3. Apply the besan batter to one leave and then place another leave on to the first one and spread the batter again and repeat the same for rest of the leaves and roll them tightly and keep it aside.

4. Now, steam the roll in the steamer for 10-20 minutes till it becomes firm.

5. Keep them aside to cool  and cut them into thick slices.

6. Heat oil in a pan and add mustard seeds and cumin seeds and once they splutter add asafoetida, chopped garlic cloves and green chilies.

7. Now, add the patrode pieces and toss them gently and garnish.

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Besan Ladoo

Ingredients:

2 cups Besan /gram flour
2 cups powdered sugar
1 cup Ghee/clarified butter
2 pods cardamom crushed
crushed almonds to garnish

Preparation Method:

1. Heat ghee in a pan and add gram flour to roast it for 10-15 minutes in low to medium flame.

2. Keep stirring it continuously to avoid from burning.  You will see the color changing to golden brown and besan to starts releasing the ghee and also starts giving the nutty fragrance.

3. Now, add sugar and keep mixing it to avoid forming lumps. Stir it for couple of minutes and turn off the heat.

4. After the mixture has cooled down a bit and not completely, start forming the ladoo balls.

5. Garnish with crushed almonds or any nuts of your choice.

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Dal Puda/ Chilla (Garhwali Patungi)

Ingredients:

1 cup whole Urad dal (soaked overnight)
1 chopped onion
1 tsp Ginger garlic paste
Salt to taste
Pinch of red chili powder
Pinch of turmeric powder
1 chopped green chili
Chopped green coriander leaves
Pinch of asafoetida
water
Oil spray


Preparation Method:

1. Drain and grind the dal soaked over night in a grinder  into a thick paste.

2. Now, to it add chopped onions, ginger garlic paste, salt, red chili powder, turmeric powder, green chili, asafoetida and little bit of water to form into dosa/chila/pan cake batter. Finally add chopped coriander leaves and give it a good mix.

3. Spray some good amount of oil in a skillet or a pan and pour one big spoon of batter and spread it evenly with the back of a spoon. Cook until crisp both the sides.

4. Serve it with green chutney or pickle.

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Greek style Stuffed Vegetables (Yemista)

Ingredients:

4 bell peppers/ capsicum
4 ripe tomatoes
2 cups cooked rice
1 finally chopped Onion
few mint leaves
1 tbsp tomato paste
1 grated carrot
1 grated zucchini
1 Cup sprouted lentils
1/2 cup Parmesan cheese
1/2 cup cheese(cheddar/ mozzarella)
Salt to taste
Pepper to taste
Some herbs of your choice
4 tbsp Oil

Preparation Method:

1.Cut the top portion of the tomatoes and keep it to create a lid.  Scoop insides of tomatoes and transfer it into a large bowl. Cut the top portion of the bell peppers and reserve for later use, scoop out seeds and membranes.

2. Now arrange tomatoes and bell peppers in a 11x17-inch baking tray. Keep it aside.

3. Preheat the oven to 375 degrees F (190 degrees C).

4. Heat oil in a large pan over medium heat. cook and stir fry onion and garlic until softened for 5 to 10 minutes.

5. Now to it add grated carrot, zucchini and cook until soft and add lentil sprouts.  cook for about 3-4 minutes and mix squeezed tomato pulp and water and cook for 10 more minutes, keep it aside to cool down.

6. Add cooked rice and cheese and mix well. Sprinkle salt and pepper to taste.

7. Stuff the mixture into tomatoes and bell peppers. Pour olive oil over stuffed tomatoes and bell peppers.

8. Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 20 more minutes.

9. You can add some potatoes cut into wedges and grill it with the vegetables.and serve.

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