Vidya Baindur's Home Thali specials

   Sprouted Bagdo (Brown Alsanda or Brown  Eyed Beans) n Tender Cashewnuts  Ambat... (Amti with coconut ground masala ) Recipe Soak 3 cups of Brown eyed beans in water for  overnight,.next day remove water n keep in  warm place for sprouts.then again add water in it,.  remove skin of each bean.then cook  with  peeled tender cashews  with water n salt till it  gets soft.n  well cooked...(you can cook it in  pressure cooker for only 1 whistle.) Roast and 10 to 15 methi seeds and 2-3red whole  chillies in 1/4tsp of oil in a tadka pan Grind  1.1/2wati fresh coconut, small piece of  chinch(tamarind),haldi, and above roasted  masala with some water.make fine paste..then  add this  ground masala in the mixture of  well cooked beans. Add salt &mix well..boil it..  Make tadka of 1t to 2tabsps of oil,I use coconut oil..you can use any oil  add 1finely chopped onion,.fry till brown.and  add in the curry.. Ambat is ready to serve with rice. Kairi Hot n Sweet Pickle.(Methamba) Recipe link.. Rec

  Palak Potato Paratha in 10 minutes.. Here is recipe.. Take 15 to 20 palak leaves,wash it,chop it fine... boil 2 medium size or 1 big potato, I cooked it in micro in 3 minutes. remove skin n mash it, crush garlic n ginger n green chillies, Mix palak,1tabsp of chopped dhania  leaves..,mashed potato.,crushed  masala..., salt,,sugar to taste( optional) ,little of haldi, mix it. add wheat flour,do not add large quantity of  flour.,add only as much as you need..,mix it  add little water to mix . add some oil  knead it like chapati atta,, then roll small rotis n fry it on a pan applying  some oil from both sides,parathas will be ready  to serve,parathas become n remain very  soft,kids just loved it,, try it.