Rajgira Ladoo

Time 15 min
Ingredients
Rajgira  (without puffed) 1 cup or puffed rajgira 4 cups
Jaggery 1 cup
Roasted groundnuts 1/4 cup
Ghee 1 tsp 

Method
Puff all rajgira in hot cooker using half spoon at a time. Take out in mixing ball add roasted groundnut. Mix well. Keep it aside.
Melt jaggery with 1 tsp water and 1 tsp ghee on low flame in thick bottom pan or non stick pan for 10 to 12 min till it becomes goliband consistency. Means if you drop with spoon in glass of water it should not get dissolved but should make ball. So you have to act quickly. Because if it goes beyond ball consistency you really cant make laddo with that.
Add jaggery into mixing bowl. Mix very well. Apply water on palm and make ladoo till the mixture is hot.
keep it in tight jar.

Varai / Bhagar Rice

Time 20 min
Ingredients
Varai / bhagar / hulled Grass Seeds 1 cup
Cumin seeds 1/4 tsp
Salt to taste
Oil 1 tbsp
Water 2.5 cups

Method
Clean and wash the rice in water. Heat oil in pan, add cumin seeds, after it crackles, add vari roast for 4-5 min. Add hot water and salt. Cook till it is done.

Tip
If u add hot water the nvari will cook fast.

Potato Groundnut Bhaji / Upvasachi Batata Bhaji

Time 20 min

Ingredients

Potato 2 medium size

Boiled groundnuts 1/2 cup

Green chilies 3-4

Cumin seeds 1/4 tsp

Oil 1 to 1.5 tbsp

Coriander for garnishing

Salt to taste

Method

Cook potato and groundnuts in pressure cooker for 3-4 whistles. Bhaji doesn't taste good if potatoes are overcooked. Peel off potato and cut into cubes. Keep it aside.

Heat oil in pan. Add cumin seeds and green chilies. Then add potatoes, groundnuts  salt and coriander, mix well. Simmer for 3-4 min. Turn off the flame. Serve hot.

 

Groundnuts / Shengdanachi Amti

Time 20 min
Ingredients
Roasted groundnuts 2 tbsp
Fresh grated coconut 3 tbsp
Green chilies 4
Cumin seeds 1/2 tsp
Boiled potatos cut into cubes 1/4 cup
Dry kokum 2 small pieces
Coriander 1 tbsp
Oil 1tbsp
Salt to taste

Method
Grind green chilies, roasted groundnuts, coconut, coriander into blender to make smooth paste. Heat oil in  pan, add cumin seeds, after it crackles, add paste, fry for 2 min, then add 2-3 cups of water. add boiled potatoes, kokum, cook for 10 min. Switch off the flame and serve hot. 

Chili fry

Time 5 min

Ingredients

Green chilies 10-12

Salt to taste

Oil for frying

Method

Take chilies in strainer. Directly dip into hot oil. Fry for 2-3 min. Take out in a bowl and sprinkle salt. Taste good with vada, dhokala etc.

The chili served with bhelpuri is steamed in cooker for 4-5 min then after cooling salt is added. Steam makes it non spicy.