Ambadi Udda methi

1 tsp oil, 1/4 tsp mustard seeds,1 tsp urad ( split and husked horsebean) , 1 and 1/4 tsp methi dana (fenugreek seeds),1/2 cup grated coconut,2 dry red chillies, 1 tsp dhania ( dry corriander ) seeds , a pinch of hing ( asafoetida) , gud ( jaggery ) size of a small lemon ,1/4 tsp turmeric powder, 4-5 Ambade ( hog plums). salt to taste.

Thinly peel the ambade.Heat a little oil in a small pan and when hot add the urad dal and fenugreek, coriander and dry red chillies.Roast it on a slow flame till it gives out a toasty fragrance .Mix with the coconut, add turmeric and grind to a smooth fine paste. Heat a tsp of oil , when hot add mustard seeds . When they splutter, add hing. Next, add a little water and the ambade. Add the jaggery and salt.When the ambade feel soft to the touch, add in the coconut paste and bring to a gentle boil on slow flame. Remove from heat.

This uddamethi can also be made from raw mango ( thinly peeled and cubed), or just using slit fat green chillies which are not very hot.

Serve hot with rotis, dosas or steamed rice.

Tavsali

Saraswats love using fruits like vegetables and vegetables like fruit , hence this traditional dish.Tavsali or Dhondas is basically a steamed cucumber cake. In the west people relish cakes / muffins made with vegetables like carrots and zucchini. Here is our very own traditional counterpart. The cucumbers used are the large variety , the seeds to be carefully avoided.

2 cups grated cucumber/kheera/kakdi,1 and 1/2 cups grated jaggery or sugar,1 and 1/4 cup rava/sooji/semolina,1 cup dessicated or finely  grated coconut,2 green cardamoms ground,2 tbsp chopped cashews,

pinch of salt.

Roast rava (dry or in 1 tsp butter/ghee) and cool.Mix all the rest of the ingredients and beat well , pour the batter in a 8 x 8inch baking pan.Preheat oven to 350 F / and bake the cake in the oven for 30 minutes till cooked .Cool and cut into squares.Can be served hot or at room temperature.

Cauliflower Tikka Masala - jain

I married into a Vaishnav household, where onions and garlic were not consumed. As a young bride , not only was I not trained in cooking , but I had not encountered such strict dietary restrictions. My Gujarati Jain lineage not withstanding , we used onions and garlic freely at home. As a matter of fact , my dad was more of a Saraswat than a Gujarati Jain. Though at my mothers home, my Ajji ( grandmother) abstained from using onions and garlic on certain special days. Food thus cooked was called Shivrak.I was too young to have noticed this , hence my total apprehension about vaishnav cooking.
I eventually learnt some and experimented some, with various vegetables and gravies, to create some options apart from paneer.

Cauliflower Tikkas, can be served as appetizers and can be cooked in a rich gravy and served as a main entree.

Grilling the tikkas on a non stick girdle

Staring with the ingredients for the basic Tikkas
500 gms fresh , white cauliflower broken into florets.4 tbsp yoghurt, 1 tbsp grated ginger, 1 tsp red chilli powder, 1 pinch orange food colour, 1 tsp mustard oil, salt to taste. 
Onion slices, chat masala and lemon wedges to garnish
Soak the florets in hot salty water.Drain and let dry.Mix together yoghurt, chilli powder, salt, ginger, oil and food colour. Add in the florets and keep aside for an hour, occasionally turning the florets to ensure even coating.Brush a non stick girdle with oil.arrange the florets , tightly packing them in. Cover n cook for 5 mins on a low flame. Turn over the tikkas and cook for 5 mions on the other side.Just before serving, toss them around ojn high heat and serve garnished with onion rings, lemon wedges and a sprinkling of chat masala.

The Tikkas ready to be served as appetizers. A sprinkle of Chat masala gives it a nice tang.

The Gravy:1 tbsp ghee, 1 tsp cumin ( jeera), 1/4 cups tomato puree, 2 tbsp cashew paste, 4 tbsp yoghurt, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp garam masala, 2 tbsp cream/ malai . Chopped coriander leaves to garnish.

Use the tikkas as cooked above, omitting the garnish and the chat masala. Heat the ghee, add cumin seeds. Add in tomato puree, chilli powder and  coriander powder . Beat the yoghurt and add to the mixture. Cover and cook for 5 mins. Add in the cashew paste and salt to taste. Mix well , add in the tikkas and 1/4 cup water.Adjust salt . Add in the cream just before serving. Garnish with coriander leaves.