:-250 grams tuver daal,
:-200 grams wheat flour,
:-3 green chilies
:-3 tbsp green chili paste
:-50 grams groundnut
:-1 tbsp Turmeric powder
:-1 tbsp Mustard seeds,
:-1 tbsp Tamarind
:-Salt To Taste,
:-1 tbsp Garam masala,
:-1 tsp Ajawain
:-2 tbsp Red chili powder
*To wheat flour add salt, turmeric powder, ajwain, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
*Wash tuver dal and pressure cook it for three whistles.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, groundnut, garam masala, red chili powder and mix well.
*Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
*Boil for 10 minutes and remove. Serve the dal dhokli warm.
:-3/4 cup powdered sugar
:-a few strands saffron
:-1 tbsp warm milk
:-2 tbsp cardamom powder
:-5-6 Pistachios and Almonds sliced
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori, It's a great combination!!
:-1 cup thin buttermilk
:-Salt To Taste
:-2-3 pinches turmeric powder
:-Oil:-1 tsp Sesame seeds
:-1/2 tsp Mustard seeds
:-1 tbsp Coconut scraped
:-1 tbsp Coriander finely chopped
:-2 pinches asafoetida
:-2 green chillies finely chopped
:-1 stalk curry leaves
*Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
*Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done pour in a large plate.
*Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
*When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
*Place in a serving dish.
For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
*Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
*Add sesame seeds and immediately pour over khandvi rolls.
Tasty and also light for stomach
:-3 - 4 baby brinjals
:-6 -8 potatoes small
:-1 tsp turmeric powder
:-5 tblsp oil
:-100 gms yam
:-25 - 30 broad beans
:-4 green chillies
:-a pinch asafoetida
:-2 raw bananas
:-1 tsp mustard
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*Divide into small portions and shape each into one-inch long half-inch thick rolls.
*Deep fry in hot oil, remove and keep aside.
*String beans and cut into one-inch long pieces.
*Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
*When mustard seeds crackle mix in ground masala and broad beans.
*Put the rest of the vegetables in layers one on top of the other.
*Sprinkle salt and turmeric powder.
*Stir fry for five minutes on high flame heat.
*Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti