Madhya Pradesh Thali

• Mix ghee, wheat flour, carom seeds and add water little by little.
• Mix and knead a stiff dough.
• In a vessel heat enough water with turmeric pd to cook the bafla in them.
• Drop the bafla one by one in to the boiling water.
• When baflas starts floating remove them from the water and place them on a cloth or kitchen towel
• Allow the baflas to dry then preheat the oven at 200C for 10 mins.
• Bake the baflas till they are golden brown.In between turn over the bafla so that they cook evenly both the sides.
• Serve them hot with ghee and dal.

• Pressure cook all dals together for 3-4 whistles.
• After the pressure subsides remove the lid and mash them well.
• Heat oil in a pan , add mustard seeds, cumin seeds and let them splutter.
• Add asafoetida, Red chilli pd , turmeric pd and coriander pd mix well add a little water.
• The add mashed dals and salt .
• Make them thin by adding water and let the boil for a while.
• Add lemon juice at the end and garnish with coriander leaves.
• Serve them hot with bafla.

• In a blender crush the sweet corn well.
• Heat ghee in a pan add cumin seeds , let them splutter then add asafoetida, green chillies , ginger and saute.
• Now add the crushed corn and saute them in low flame till it leave out the ghee.
• After roasting add Milk slowly to the mixture and Mix them constanly.
• When its thickens add salt , sugar , red chilli pd , turmeric pd and mix them well.
• Again cook them for 5 more mins , add lemon juice and mix them well.
• Garnish with coriander leaves and serve them hot.

• In a blender crush the corn and keep the a side.
• Heat oil in a pan add cumin seeds , mustard seeds and let them splutter.
• Add green chillies and saute them.
• Then add the crushed corn and saute them in low flame for 5-8 mins.
• Add red chilli pd , turmeric pd,garam masala, coriander pd and mix them well.
• Add salt , sugar, water and Mix them well.
• Stir them constantly and cook them well.
• Once the gravy thickens turn off the flame and garnish them with coriander leaves.

• First wash poha in running water for few minutes.
• Keep it in a colander and drain them.
• In a pan heat oil, add mustard seeds and  let them splutter.
• Add curry leaves , peanuts , Asafoetida,green chillies and saute.
• Then add onion and saute them till they turn translucent.
• Now add sugar, turmeric pd and salt and mix well.
• Now mix the drained poha, stir them well .
• Serve this poha hot garnished with some sev and coriander leaves.

• In a pan heat oil add cinnamon, clove and cardamom .
• Add onions , ginger garlic paste and saute them till onions turn translucent.
• Then add green chillies and saute them.
• Add carrot and saute the for a while.
• Now add peas, salt and mix the well.
• Now you can either cook the rice in stove top or transfer this veggie mixture to rice cooker and cook them with 1 1/2 cups of water. Mess Makes Food has a list of best rice cookers here.
• Serve the hot.

• Put milk pd and cream in a pan and mix them well till they form one mass.
• Cool them and then blend them in a blender add milk if the mixture is dry.
• In a bowl mix maida with little amount of water , prepare a lump free paste.
• Add this paste to the milk pd mixture and pulse them.
• Add some water to make the consistency thin ( do not make it too thin like watery ).Keep them aside for an hour in a warm place.
• After an hor mix the batter.
• For sugar syrup mix 1 cup of water and sugar and boil them till you attain one string consistency.
• Add saffron to the syrupand stir well.
• Transfer the batter to a zip lock / a piping bag, make a small hole at the bottom.
• Hold the cone from top and press down giving it a round swirls.
• In a kadai heat oil and press the batter in round swirls and fry them till golden brown from both sides.
• Once fried dip the jalebis in the sugar syrup and let them stay for 10 Mins.
• Then drain the jalebis and enjoy them warm with poha its goes very well.

• Boil potatoes, peel and grate them.
• In a bowl take drt coconut add cashew, raisins, green chillies ,salt , lemon juice and mix them well.
• Add red chilli,  turmeric ,salt and mix them well.
• Divide the potato mixture to equal parts and fill a small portion of coconut filling to the potato.
• Roll them once again, heat oil in a kadai and fry them.I used a kuzhupaniyaram pan to fry them, to avoid excess oil usage.

• In heavy bottomed pan heat milk and boil them.
• Reduce the milk to 1 cup , turn of the flame and chill the milk in refrigerator over night.
• Next day add sugar , Crushed nuts , saffron soaked in milk to the reduced milk.
• Again refrigerate them for 4 Hours then enjoy this chillied Milk shikanji .

Linking Bhopali carrot and peas pulao to this new event whose brain child Priya suresh aks.. My ingredient for this month was suggested My patner Nalini suresh of Nalini’s Kitchen  -Its cardamom .. Do visit her blog to know more about this event ..Shhhh cooking secretly