Chalo Mara Rasodama - Session 6

1. Vegetable Handvo - Rashmita Shah
2. Chilli Cheese Sauce - Sheil Patel
3. Maru Na Bhajiya - Anju Mehta
4. Cerial no Chevdo - Saroj Patel
1. Vegetable Handvo - Rashmita Shah
Dudhi 1 bowl
Spinach 1 bowl
Carrots 2
3 colour peppers 
Cabbage half bowl
Semolina 1 bowl
3 spoons chaana flour
Yogert 1 bowl
Curry leaves
Mustard seeds 1/2 spoon (depends on quantity)
Jeera seeds 1/4 spoon (depends on quantity)
Mix all vegetables. Add semolina and gram (Chaana flour) then yogurt as required. Mix well. Once mixed add eno. Put oil according to quantity add mustard seeds then add jeera and curry leaves. Once done Put mixture in the pan. Cook about 10-12 minutes. Once the top gets dry. Do the same on other side so both side gets crunchy. 
2. Chilli Cheese Sauce - Sheil Patel
4 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon chilli flakes
1/8 teaspoon ground black (or white pepper)
2 cups milk (or light cream)
2 cups grated cheddar cheese (mild or sharp)
Melt butter in a saucepan over medium-low heat; remove from heat. Stir in flour, salt and pepper.
Put the saucepan back on the heat and cook, stirring, for 1 minute.
Gradually add milk or light cream, stirring until well-mixed.
Continue cooking, stirring constantly, until thickened and smooth. Reduce heat to low and simmer, stirring, for
5 minutes.
Add cheese and cook, stirring, until the cheese has melted, and the sauce is smooth and well blended.
Use as a dip with Nachos and Jalapeno.
Serve with pasta or vegetables.
3. Maru Na Bhajiya - Anju Mehta
2 medium sized Maris piper potatoes
3 tablespoons rice flour
3 tablespoons besan flour
1 teaspoon salt
1 teaspoon ajwain
Pinch of tumeric
Pinch of chilli powder
2-3 tablespoons chopped coriander
1 teaspoon green chillis (optional)
2-3 tablespoons water
1 cup red pepper
1 cup green pepper
1 cup tomatoes
1 cup cucumber
1 cup carrots
2 garlic cloves
1 tablespoon lemon juice
1/2 cup chopped coriander
1 tablespoon chopped green chillies
1 teaspoon salt
1 teaspoon pepper
1 teaspoon coriander powder
Sugar optional
Amli sauce
2 cups tamarind paste
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon coriander powder
Slice the potatoes and leave to soak in water for 2-3 minutes
Dry the potatoes and place on a tray.
Add flours, salt, ajwain, tumeric, chilli powder, coriander, green chillis. Mix everything together, add water to create a paste.
Leave for 5 minutes to allow paste to stick. Turn the frying pan on medium to high heat.
Place slices into the frying pan, occasionally turning until they start to crisp.
Take slices out and place on a tray to cool.
Place all the ingredients into a blender for 2-3 minutes. Add water if needed.
Amli sauce
Add tamarind paste and water to a saucepan and bring to the boil.
Add salt, pepper, coriander powder.
4. Cerial no Chevdo - Saroj Patel
Ingredients: ( I medium bowl - approximately 200g)200g Cornflakes 200g Cinnamon grahams 200g Rice crispies 200g Shreddies 200g Shredded Wheat 100 g cashews 150 g redskin peanuts 150g Daria daal curry leaves approx 12 leaves 5 red chillies ( dry) 50 g sesame seeds 50g raisins 30g coriander leaves 30 g fennel seeds 2/3 pcs cinnamon sticks 3/4 pcs cloves salt to taste 3 tbsp oil 1 1/2tspns turmeric 1 1/2 tspns red chilli powder 2 tspns sugar( to taste)Instructions: Place all the cereals in a large bowl crushing them lightly. Sauté the peanuts, cashew nuts and Daria daal on medium heat, in 1tbspn of oil till they are lightly brown. Saute them separately. Add salt, turmeric powder and red chilli powder to the nuts while they are still hot to allow the spices to stick to it. Mix it together with the cereals and set it aside. Heat the oil in a pan. Add the remaining ingredients and sauté for 2 minutes until aromatic. Mix this with the cereal and nuts and toss well to coat everything well. *Notes* Store in an airtight container in a cool, dry place.