Fast forward: Try these season-friendly recipes for Shravan

Faraal handvoIngredientsgtgt 2 cups buckwheat kuttugtgt 2 cups grated raw bottle gourd water separatedgtgt 2 tbsp ginger and green chilli paste gtgt 12 cup yoghurt gtgt Salt to tastegtgt 1 tbsp sugar gtgt 14 cup oilgtgt 1 sachet unflavoured fruit saltFor the tempering gtgt 1 tbsp oil gtgt 1 tsp cumin seeds gtgt 3 tsp sesame seedsMethodWash and soak the buckwheat in water for at least two hours Drain the extra water and place in a large bowl Add grated bottle gourd curd gingerchilli paste salt sugar and oil mix well Pour some of the strained bottle gourd water to adjust the consistency it should resemble cake batter Let it sit for 30 minutes Grease a baking pan and preheat the oven to 180degC Mix the fruit salt into the batter till it froths and expands Pour into the tin and bake for 40 to 50 minutes or till a skewer inserted comes out clean Heat oil and add cumin and sesame seeds Pour this over the baked handvo and serve by cutting into small squares Serve with coriander chutney or a murabba It can also be made into pancakes or baked as small muffinsPinky Chandan Dixit owner SoamFaraali patticeIngredientsgtgt 6 boiled potatoes smashedgtgt 14 cup peanuts roasted and powderedgtgt 34 tbsp grated fresh or desiccated coconutgtgt 1 tbsp sugargtgt 2 tbsp each cashews and raisinsgtgt 14 cup coriander leaves choppedgtgt Half lemon juicedgtgt Salt as per tasteMethodTake five potatoes and boil peel and smash them For the stuffing make small balls out of a mixture of peanut powder coconut some gingerchilli paste sugar lemon juice dry fruits one boiled potato coriander leaves and salt Now take the boiled and smashed potatoes add four to five tbsp of arrowroot powder and salt Mix it well and make lemonsized balls out of the mixture Flatten these potato balls place the stuffing balls inside and close on all sides properly Roll the balls in arrowroot powder and place them on a plate greased with oil Heat oil in a pan and fry the pattice one by one until golden brown Serve with coriander chutney khattameetha chutney or cucumber raitaHome chef Taruna Mav owner Mom and CoSanjivryaIngredientsFor the doughgtgt 2 cups maidagtgt 1 tbsp gheegtgt Pinch of saltgtgt Water as requiredFor the fillinggtgt 2 cups ravagtgt 15 cups sugarjaggerygtgt 2 cups watergtgt Pinch of cardamom powdergtgt Pinch of saffron optionalgtgt 1 tbsp gheeMethodKnead the ingredients into a rotilike dough Boil two cups of water add ghee and sugar Keep stirring till the sugar melts Tip in cardamom powder and saffron Once the sugar melts add rava Keep stirring the mixture while it simmers for two to three minutes Make 12 balls out of the maida dough Make 12 balls out of the rava mix Take the maida ball flatten and roll it out place the rava ball inside and wrap the maida roti around it Roll it around in your hand to avoid open edges Dust in maida and roll the dough out to make a poli Cook on a heated tawa by applying ghee on both sides of the poliHome chef Kalpana Talpade Kalpanarsquos Kitchen