Gavran Savik Veg Thali

Instructions

Varan-Bhat

Step 1: Wash turdal really good 3-4 times and water, turmeric powder, hing. Mix well.

Step 2: Wash rice well 2-3 times and add water, salt. Mix well.

Step 3: Transfer dal and rice in cooker and cook on high heat for 5 minutes.

Step 4: Reduce the heat to low to medium and steam for 15 minutes.

Step 5: Beat the dal really good and keep it aside.

Fodniche Varan

Step 6: Heat up oil in a pan and add mustard seeds.

Step 7: When mustard seeds pop up add cumin seeds, garlic and fry it well.

Step 8: Add curry leaves, fenugreek seeds, tomato and green chili and fry until tomato is cooked soft.

Step 9: When tomato is almost cooked, add coriander powder and garam masala and mix well.

Step 10: Add gudh, dry coconut and mix well.

Step 11: Add cooked dal, water, salt and mix well.

Step 12: Bring it to boil and add kasuri methi and coriander leaves and mix well.

Step 13: Turn off the gas and fodniche varan is ready.

Khare Vange

Step 14: Blend peanuts, dry coconut, coriander powder, turmeric powder, garlic, green chilies, salt and coriander leaves together dry first.

Step 15: Add water and blend it into coarse paste. Masala is ready.

Step 16: Wash brinjals well and cut off the stem part.

Step 17: Make 2 slits and rub salt inside it.

Step 18: Fill in the blended masala into the brinjals and keep them aside.

Step 19: Heat up oil in a pan and add stuffed brinjals.

Step 20: Cover and steam brinjals for about 5-6 minutes. After every 2 minutes rotate the brinjals and steam again.

Step 21: After steaming the brinjals for about 5-7 minutes, move them along the edge of the pan and add leftover masala in the remaining space.

Step 22: Fry the masala well for about 4-5 minutes and mix it well with the brinjals.

Step 23: Cover and steam well until the brinjals are cooked well for about 8-10 minutes.

Step 24: Turn off the gas and khare vange is ready.

Kandyachya Patichi Bhaji

Step 25: Heat up oil in a pan and add cumin seeds, garlic.

Step 26: Fry well until garlic gets golden color.

Step 27: When garlic begin to turn light golden add soaked moong dal and mix well.

Step 28: Add red chili powder, salt, water and mix well.

Step 29: Cover and steam the dal for just about 5 minutes.

Step 30: Add spring onion and mix well.

Step 31: Cook the bhaji without lid for about 5 minutes.

Step 32: Turn off the gas and kandyachya patichi bhaji is ready.

Jwarichi Bhakri

Step 33: Mix jwari flour, salt well together and add a little water at a time to knead soft dough. Knead the dough really good.

Step 34: Take a small ball from the dough and make it smooth and even.

Step 35: Sprinkle dry flour and place the dough ball on it. Pat it into bhakri.

Step 36: Heat up a skillet on high heat and transfer the bhakri on it.

Step 37: Spread water on the bhakri and roast the bhakri well on high heat.

Step 38: When the water is almost dried, flip the bhakri over and roast well from other side.

Step 39: When lower side is roasted well flip the bhakri over and roast well from other side too.

Step 40: When bhakri is roasted well from both sides, take it off on a wire rack. Jwarichi bhakri is ready.