Banana Leaf Feast Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Gujrati Food

Method:
Prick the eggplant with a fork. Roast the eggplant over direct flame of the stove until the skin gets nicely charred. Allow the roasted eggplant to cool completely, peel the charred skin, and mash the roasted eggplant. Whisk the yogurt along with the salt and spices. Use little water to get the desired consistency. Now combine mashed eggplant and whisked yogurt. Heat oil in a small pan and add garlic. Fry the garlic till it turns light golden in color. Pour the tadka over the raita and stir to combine. Garnish with coriander leaves before serving. Serve Baingan Ka Raita chilled.

Method:
Heat oil and add the chopped onions and ginger-garlic paste, sauté till onion turn light brown in colour. Add the beans, salt, chopped tomato and turmeric powder.
Add dry fenugreek leaves powder, all spice powder, green chilies and coriander. Simmer rajma masala till the curry thickens slightly. Mash a few rajma beans with the back of the spoon, this helps to thicken the curry.

Method:
Peel and cut the colocasia roots in equal size thin strips. Sprinkle a teaspoon of turmeric and a pinch of salt over it. Heat oil and shallow fry arbi till light brown in colour and crisp from outside. Drain on absorbent paper.
In the same pan heat a teaspoon of oil. Add onions and cook further till onions become brown, add the tomatoes, cook till the tomatoes turn soft. Add spices and salt, mix well and cook. Add the fried arbi and mix well. Cover the pan with a lid and cook arbi for 2 – 3 minutes. Serve garnished with coriander leaves.

Toor Daal Fry Method:
Cook the Pigeon peas in a pressure cooker with enough water and a pinch of salt and turmeric powder. Heat clarified butter and add mustard seeds. Once the seeds splutter, add ginger garlic paste and onions. Sauté the onions until slightly golden and then add turmeric, salt, red chili and coriander powder. Add in chopped tomatoes and green chilies and cook until tomatoes are soft. Pour the tadka onto the cooked lentil and mix well. Garnish with coriander leaves.

Carrot and Cabbage Salad Method:
Heat oil. Add the mustard seeds and allow it to crackle. Add green chilies, curry leaves and sauté for a few seconds. Then add turmeric powder and the vegetables, salt and, cover the pan and allow the vegetables to cook in its own steam for about 3- 4 minutes.

Method:
Wash and soak rice and Split Black gram in water for 7-8 hours or overnight. Then grind with poha and enough water to make a semi-thick batter. Cover and put in a warm place to ferment for 7-8 hours. Just before cooking it, add salt and green chilies-ginger paste. Mix well. Pour enough water in a steamer or large deep pan and bring it to boil. Grease a tin or a thaali with oil. In a small pan, heat oil. Add soda bicarb and approximate 2 teaspoon water carefully and pour this mixture into batter and mix quickly. Pour this batter into greased tin or thaali and put into the pan and steam for 15-20 minutes. Then cut into diagonal or square shape.