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.