Healthy Gujarati snack platter
1) Limbu Mari sev in mixed millet flour
2) mixed millet puri
3) brown poha chevda
4) Bajra wheat flour shakkapara made with jaggery

Ingredients

For Mixed Millet Puri
     1 cup mixed millet flour
     1 tspn Turmeric powder
     1 tspn red chili powder
     1 tspn carom seeds
     1 tspn salt
     1 tbspn oil for dough
     2 cups oil for frying
     1/2 cup water
Method
1) In a bowl mix all the dry ingredients and the 1 tbspn oil and mix well.
2) To that add water slowly and form stiff dough
3) Make equal sized small balls and roll them in puri shape
4) Poke the puris with a fork
5) Deep fry the puris at medium flame till they turn brown and crispy

For Brown Poha Chevda
     2 cups of Brown Rice flakes
     1 tbspn Grondnut
     1 tspn Turmeric powder
     1 tspn red chili powder
     Few dry curry leaves
     Salt to taste
     2 tbspn oil
     1/4 tspn asofetida
Method
1) In a pan , add oil and once it heats, add asofetida
2) Immediately, add the beaten rice flakes and other dry spices and mix well
3) Dry roast the Poha at medium flame for about 5-10 min till they become crispy and loose moisture
4) Store in airtight container



For Lemon Pepper Sev
      2 cups Gram flour
      1 cup water
      1 tspn turmeric powder
      2 tbspn pepper powder
      3-4 tbspn lemon juice
      2 tbspn oil for batter
      Salt to taste
      2 cups oil for frying
Method
1) In a big bowl, add the Gram flour and other ingredients and mix them well. Add lemon juice and pepper powder too
2) Slowly add the water and form a batter (like that of a cake)
3) In a Sev spreading machine, add the batter after greasing it
4) Heat the frying oil in a pan
5) Once the oil heats well, start spreading the sev like noodles shape and deep fry at medium flame till it becomes light brown and crispy
6) Remove and let it cool
7) Store it in airtight container


For Shakkarpare
      2 cups Bajra flour + Wheat flour
      1 cup Jaggery water
      2 tbspn oil for dough
      2 cups oil for frying
Method
1) In a bowl, add the flour, jaggery water and oil and form a stiff dough
2) Make 4 equal sized big ball 
3) Roll one ball into 10 inch circle
4) Cut in desired shape
5) In frying pan , heat the oil and start frying the shakkarpare till they turn light brown
6) Remove from frying pan and let them cool

Cocktail Mukhvas
(A combination of Sunflower seeds, Chia seeds, Flax seeds, Carom seeds)

Ingredients
1/4 cup Flax seeds
1/4 cup sunflower seeds
1 tbspn Carom seeds
1 tbspn Chia seeds
1 tspn Black Salt
1 tspn Lemon juice

Method
1) In a pan first dry roast all the seeds for about 5 min at low flame to remove the moisture
2) Then add the Blacksalt and the lemon juice and keep roasting this for 10-15 min at low flame
3) Then on a dry kitchen towel, spread the mixture and let is dry below the Fan or sunlight till the moisture of lemon evaporates
4) Store the Mouthfreshner in airtight container

Chocolate Truffles

Ingredients
500 gm Dark compound chocolate
2 tbspn Butter
1/4 cup Milk cream
Mixed nuts (optional)

Method
1) Using a double boiler method, melt the chocolate in Milk cream
2) To that add the butter and whisk it thoroughly
3) Let it cool till the ganach becomes stiff
4) Now make equal sized balls of chocolate
5) Arond 8-10 medium sized truffles can be made
6) You can add nuts of your choice

Vegan Cheese cake
(Assembled with just dry nuts and coconut milk)

Ingredients

1/2 cup Cashew nuts(soaked for an hour)
1 cup mixed nuts - Dates, Almonds and Walnuts
1/2 cup coconut milk
1/2 tspn Lemon juice
1/4 cup Maple syrup or honey
1/2 tspn Vanilla essence

Method
1) Mix the Dry nuts and grind them to make the smooth mixture
2) Lay the mixture on the bottom layer of a cheesecake mould or just a round mould
3) Now take the soaked cashew nuts, coconut milk, lemon juice, vanilla , honey and grind to make a thick smooth paste and leave it aside for 10 min till it thickens
4) Lay the cream layer on the bottom layer and let it set for 5 min
5) Refrigerate the cheese cake for about 2 hours till the top layer cheese cream sets nicely

Coffee cookies dunked in dark chocolate

Ingredients
1 cup all purpose flour
90 gm butter
1/4 cup sugar
1/4 tspn baking powder
1/4 tspn vanilla essence
1 tbspn coffee powder
2 tbspn warm milk
100 gm dark chocalate

Method
1) In a bowl , add butter and sugar and whisk it well
2) Then add flour, essence , baking powder , coffee and warm milk
3) Milk well and form a soft dough
4) Make some 10 equal sized balls out of it. Make sure that the outer surface is smooth
5) In a pre-heated oven , bake the cookies at 180C for about 15-20 min 
6) Please do not over bake them. Let them be in the oven once you switch off 
7) Using double boiler method, melt the dark chocalate
8) Dip the cookies in the chocolate and give any desired design on it
9) Let it cool and store in air tight jar

Paneer Potlis

Ingredients
100 gm Paneer/ cottage cheese
1 tspn Ginger Garlic paste
1 tspn green chilies
Salt for taste
1/4 tspn Amchur powder
1/2 tspn Chaat masala
1 small sized Chopped onion
2 tbspn butter
Oil for frying
1/2 cup All purpose flour
1/4 tspn Carom seed
Water as needed to make stiff dough

Method
1) In a pan, add 1 tbspn butter and to that add chopped onions, ginger, garlic and chili paste and saute well
2) Then add crumbled paneer and add turmeric, amchur, chat masala, salt and turn off the stove 
3) Add some chopped Corriander
4) For dough, mix the APF, 1 tbspn butter, carrom seeds, salt and make a stiff dough
5) Take a tiny sized balls from dough and roll it circle
6) Stuff with a spoon of paneer filling and seal it like potli
7) Deep fry the potlis till they turn brown ans crisp
8) Serve them hot with Tomato sauce or any other dip

Chyawanprash
Chyawanprash is a delicious nutritive jam that has been used in Ayurveda for thousands of years, offering a wide range of health benefits

Chyawanprash is a very nourishing, anabolic preparation that is heating, heavy and oily. Provided digestion is strong, it builds strength and mass without aggravating kapha.2 Actually, chyawanprash pacifies vata, pitta, and kapha and is considered a rasayana (rejuvenative) for all of the tissues in the body. Chyawanprash is said to support healthy aging and to promote beauty, intelligence, and memory.1 It is also a tonic for the heart and it has a general affinity for the digestive, excretory, urinary, respiratory, and reproductive systems

Generally it is made up of 37 different ingredients.  We could find some 24 main jadi butis from the Pansari Shop

You can find most of the ingredients at Pansari shops of your cities


Ingredients

500 Gm Amla (Gooseberries)
500 Gm Ghee
500 Gm Honey + Jaggery

20 Gm Cardomom powder
10 Gm Triphla powder
10 gm Bansan Lochan
10 Gm Ginger powder (sunth powder)
5 GM Bay leaves
5 gm Clove
1 stick of Cinnamom
Few strands of Kesar/Safron
5 Gm Nutmeg powder (Jaifal)
10 Gm Pepper
10 Gm Lindi pepper
5 Gm Nagkesar
5 gm Mrigashruga Bhasma
5 gm Prawal Bhasma
5 gm Kamarkas
5 gm Ashwagandha 
10 gm Fennel seeds
5 gm Agar Gathu
5 gm White Musli
5 gm Shankhapushpi
5-8 Badam powder/Almond

Method
1) FIrst Pressure cook the Amlas for about 3-4 whistles and then cool them and remove the seeds. Make a puree from it
2) In a pan dry roast all the powder ingredients and rind them to form a smooth dust powder
3) In another pan add the ghee and add the Powder and cook for about 2-3 minutes
4) Add the Amla puree and keep stiring
5) Add honey and jaggery and mix them well till the jaggery disolves 
6) Cook the chyawanprash for about 2-3 more min and let it cook
7) Store it in air tight jars
8) I would suggest to refrigerate it since we have made it using ghee and no preservative

Sarson Saag with Makki Roti
Served with Muli Bhaji and given a Dum by smoked coal

Ingredients
For Sarson Saag

2 cups Sarson leaves (Mustard leaves washed and chopped)
1 cup Spinach leaves (Washed and chopped)
1 big onion chopped
1 tbspn Garlic paste
1 tbspn ginger chili paste
Salt for taste
2 tbspn Oil
1 tspn Cumin seeds
1 tspn Turmeric powder
1 tspn Corriander powder
1 tspn Cumin powder
2-3 big pieces of Coal for Dum
One big Earthern Pot for cooking Vegetable (Optional)

For Makki Roti
2 cups Maize flour
1/4 cup All purpose flour
1 tspn salt
1 tspn Carom seeds
1 tbspn Oil
3- 4 cups water (as needed since Maize flour absorbs lots of water)
Ghee/clarified butter to roast it
Earthen Pan for roasting

Method
1) In a pan add oil and add cummin seeds and heat it to splutter
2) Add pinch of asofetida and then add onions, garlic, ginger, chili paste
3) Saute them well till they starts leaving oil
4) Add turmeric powder, Cumin powder, Corriander powder
5) Meanwhile in a big vessel add the leaves and boil them for 5 min, immediately move them to Cold water and drain the water.. Then grind the leaves and make a pste
6) Now add that paste to the pan of masalas
7) Finally add salt and cook it for next 5 minutes
8) For Makki Roti, first mix all the dough ingredients and make a soft smooth dough
9) Make some 7-8 equal sized balls and roll each of them on plastic sheet so that they wont stick on slab
10) On the hot earther pan , place the roti and roast it using Ghee till it shows the brown marks 
11) Serve the hot Makki rotis with Sarson Saag and Radish Salad