Thepla

Quantity  : (15-16 theplas)

Ingredients
1/2   kg wheat flour 
11/2 cup Yogurt (Dahi)
3      tsp chilli powder
1      tsp ajwain powder
1-2   tsp sesame
2      tsp salt or to taste
1/2  cup jaggery (could add more if you want it sweeter)
1/2  cup oil (might need some extra when mixing the dough)
1      cup methi cleaned (leaves no stems and chopped fine)

Process
1. Mix all the seasoning and jaggery with the yogurt
2. Add it to the flour and add oil
3. Knead the dough till its firm 
4. Taste the dough to check for salt and seasoning. Can add more if required
5. Roll little pieces of the dough to make round, thin theplas
6. Cook it on a pan. 
    a. Let one side heat till it bubbles
    b. Flip and cook the other side and look for the same. 
    c. Add a little oil with a spoon all around the thepla and let it get a little crisp
    d. Flip and cook the other side

You can eat it with choondo or any other pickle. 

Khandvi

Ingredients

1      Cup  Gram Flour (Chana no Loth)
21/2 Cup  Yogurt + Water (Chaas)
                Ginger paste
                Green chilli paste
                Turmeric
                Hing
                Salt to taste
                Oil
                Mustard (Rye)
                Cumin (jeera)
                Grated coconut
                Red chilli powder
                Coriander

Process

1. Mix the gram flour and yogurt with water well. 
2. Add the ginger paster, turmeric, hing and salt
3. Whisk the mixture till its smooth
4. Microwave for 3min and whisk again
5. Microwave for 2min
6. Check the consistency and see if you can spread it on a flat surface, can use an old credit card to do that. 
7. Once the paste is dry, check a side and see if you can roll the batter. Cut stripes with a knife and make rolls. 
8.  Heat the oil in a small pan and add the mustard, cumin and a pinch of hing
9  Sprinkle the oil, grated coconut, red chilli powder and coriander leaves for garnish. 

Pesto

A recipe Ne gave me years ago when they used to live in the 6b house. Have carried it with me and hardly made pesto :)

Ingredients 

2    cup tightly packed Basil 
1/2 cup extra virgin olive oil 
3    tbsp pine nuts/ walnuts
2    garlic cloves
1/2 cup freshly grated parmesan cheese
2    tbsp freshly grated romana cheese
3    tbsp butter at room temperature

Process
1. Clean the basil and mix it with the pine nuts, garlic and salt in a food processor
2. Transfer it to a bowl , stir in grated cheeses
3. Mix in softened butter

Handvo

Ingredients (For 3-5 people)

For the batter
250 gms Jaggery
250 gms Dahi
1 tsp Turmeric (Haldi)
2 tsp Red Chilli
11/2 tsp Salt 
Lemon to taste
1 medium Bottle Gourd grated (Doodhi/ Lauki)
1 tsp Athana masala (need an alternative)
100 gm Thick rice flour (mix with oil and then mix with everything else) 
1kg Handvo Atta 
Alternative to handvo atta:
[1 cup Chokha 
1/2 cup Chana dal
1/2 cup Toor dal
1/2 cup Urad dal
Soak overnight and grind. ]

For the seasoning
A pinch of Hing (Asafoetida)
2-3 full Red chillies (dried)
2 tsp Mustard (rye)
2 tsp Sesame 
Spoon of oil

Process 
1. Mix all ingredients for the batter in the flat pan with a cover
2. For the seasoning, heat some oil in a small pan or cup and add the rest of the ingredients. Pour it on the batter when hot and seasoning, mix it slightly. (Vagaar)
3. Sprinkle some lemon, salt water and sesame on top
4. Cover the batter and let it slow cook (not sure about the time but about an hour). Need to keep checking to ensure it does not burn. 
5. Might need to flip it and cook the other side if you are cooking on the flat pan to get a crispy layer on both sides.