Sev Tamatar Ki Sabji
Heat oil in a kadai and add rai jeera and heeng let them splutter then add green chillies curry leaves and ginger paste saute for a minute
Then add chopped tomatoes and cook until becomes little soft
Then add red chilly powder dhaniya powder and haldi mix well
Then add water and salt let it simmer for 3-4 minutes and then add sev and switch off the gas Garnish with chopped coriander
Shreekhand
In a mixing bowl combine hung curd and sugar and blend well with a wire whisk
Then add saffron and elaichi powder and mix nicely Keep it in the refrigerator
Khaman
Soak chana dal for at least 6 hours
Then wash it nicely and grind it into a medium thick batter
Keep the batter for 6-8 hours for fermentation Then boil water in a big vessel Grease a thali or container Take the batter and add oil salt green chillies ginger paste and haldi and mix well Then add soda and mix well pour the batter in the greased container and place it in the steamer
Steam for 15 minutes
When done take it out and cool a little Then cut into pieces Heat oil in a kadai and add rai safed til heeng green chillies and curry leaves let them splutter then add the dhokla pieces Sprinkle some sugar on top and mix well Let it roast on low heat for 5 minutes Garnish with chopped coriander
It is ready to serve
Dishes also served are dried masala kachori papad kachumbar salad masala Chaas and fried green chillies with salt
