We were fortunate to have Ajahn Jayasaro come and meet us again. Ajahn had last time promised that he would visit us when he was here and he was true to his word. We, as usual were all excited and all came together like ants being drawn to honey. Each one of us adding a special touch in terms of effort and filling in the jigsaw puzzle. Till one night before, there was so much chaos and uncertainty, it almost felt like we were pathetic at arranging everything. But things fell in place almost magically, the whole event and experience was awesome. All of us coming together, giving our time and effort to serve Ajahn is a special experience. In the larger scheme of things its nothing but still it enriches each one of us in unknown ways.
This event also marks a departure of our dear friend who made us all as desi as we could ever be :D
Ingredients
- Potato - 2 Kg
- Sweet Potato - 3 Kg
- Purple Yam (Kand) - 2 Kg
- Tovar dana - 1 Kg
- Wal Fresh - 1 Kg
- Green Peas - 1 Kg
- Chota Baingan - 2 Kg
- Safed Til - 150 gms
- Green Chillies - 100 gms
- Garlic - 250 gms
- Ginger - 300 gms
- Surti Papdi - 1 Kg (chilla hua)
- Methi - 4 Big
- Lemon - 5
- Besan - 0.5 Kg
- Atta - 4 Kg
- Ajwain - 100 gms
- Fresh Haldi - 250 gms
- GREEN GARLIC - 1 Kg
- Coconut - 2 Big
- Shengana - 0.5 Kg
- Kothmbir - 1 Big
- Hing (LG) - 1
- Jeera powder, Oil, salt, chilly powder.
- Carrot - 7 Kg
- Ghee - 1 Kg
- Kaju Tukda - 0.5 Kg
- Milkmaid - 400 gm x 2
- Khoa - 1 Kg
- Sugar - 1.2 Kg
- Elaichi powder - 100 gms
- Rice - 2.5 Kg
- Curd - 3.5 Kg
- Milk - 2 Lt
- Coconut - 1 Big
- Pomegranate - 3-4
- Urad dal - 150 gms
- Rai - 50 gms
- Kothmbir - 1 Big
- Kadipatta
Preparation
Methi Mutiya
- Cut Methi leaves finely
- Grind ginger and chilli into a paste
- Mix Methi with ginger chilli paste, Besan, Atta, little rava, little chilli powder, ajwain, lemon, haldi, sugar, hing, salt, and oil
- Add water and mix batter so that its not too hard and not too soft, add oil and knead
- Make small balls of the batter and fry
Undiyo
- Grind ginger, chillies, fresh haldi, garlic into paste.
- Cut green garlic into small pieces
- Roast shengana, remove skin and coarsely grind
- Mix shengana, coconut to above mixture
- Cut baingan in cross mark and fill above green mixture in it
- Fry potatoes, yam and sweet potato separately to about 70%
- In a vessel, heat oil
- Add Ajwain, hing and mix
- Add surti papdi and tovar dana and fry
- Add baingan and fry
- Add above green paste and mix
- Add salt and sugar
- Add fried yam, sweet potato, potato
- Add water and mix
- Cover and let them cook
- Once cooked, add mutiya and mix, do not heat for long time, in less than 5 mins mix and undiyo is ready to serve
Gajar Halwa
- Heat ghee
- Add kaju and saute and keep aside
- Then in same ghee add carrot and keep mixing
- It will take a long time to cook. Midway add milk, sugar and mix
- Once cooked, add milkmaid and khoa and mix
- Add kaju and mix
Curd Rice
- Soak Rice in water for around 1 hour.
- Cook rice in vessel (add salt and little oil) such that rice is covered in water and only a little above rice level
- In another vessel, add milk, curd, salt and mix. Add some water to make it semi solid, not too watery
- Mix pomegrante with curd
- Add rice and mix
- Heat oil and add tadka of urad dal, kadipatta, rai and mix
- Add kothmbir and mix
