2 tsp sugar or little jaggery (approx) 2 tbsp chopped coriander leaves Salt to taste
½ tsp cumin seeds ½ tsp mustard seeds A pinch asafetida
Red chilli [(big) broken into pieces] 2 tsp ghee.
Procedure Mix the gram flour, curds and 3 cups of water and beat, add the chilli ginger paste, curry leaves, sugar (or gur) and salt. Put this to boil. Stir while boiling. Prepare the tempering by heating the ghee put cumin & mustard seeds, add asafetida, red chilli
Method Grind chawal and dal into a coarse powder. Mix butter, warm water, and lime curd into chawal-dal powder. Soak the batter for at least 6-8 hours. When ready to cook, mix ginger-chilli paste, asafetida, and salt and stir well. Put a little baking soda and stir. Always stir in one direction Apply a little oil in a plate. Pour the batter into this plate and keep to bake. Bake for 15 min and cut into pieces and serve with green chutney.
Variation Instead of butter even fresh cream can be used.
3 cups basmati rice 2 onions 1 tbsp sugar ½ cup ghee 2 cinnamon sticks
7-8 black pepper 4-5 cloves 3-4 cardamoms Salt to taste
Method Wash the rice properly. Take oil in a vessel, fry the onions, and keep them aside. In another vessel, take sugar; heat it till it becomes brown in colour. Add fried onion, a little ghee, cloves, cinnamon, pepper & cardamoms. Stir while adding. Mix properly. Add rice to the above mixture and again stir &mix properly. When pink in colour add double the water and cook till done.
Ό tsp asafoetida 1 tsp chili powder ½ tsp turmeric powder 1 tomato chopped 1 tsp amchur powder/ lemon juice ½ tsp sugar 3 tbsp ghee 2 tsp coriander-cumin (dhania-jeera) powder Salt to taste
Method Heat the ghee, fry bay leaves cinnamon, cloves, cardamoms, kalonji seeds, mustard seeds, methi seeds until they began to crackle. Add the curd, asafoetida, chili powder, dhania-jeera powder & turmeric powder fry for 2-3 min. Add tomato, potatoes, pumpkin, and ½ cup of water. Cover and cook on a medium heat for 10-12 mins or until the vegetables are tender. Add lemon juice, sugar and salt. Best served hot with puris made of urad dal.
For Malpuas 200 gms fresh cream 4 tbsp plain flour (maida) 1 cup sugar Ghee
For Decorations Blanched and chopped almonds and pistachios.
Syrup Dissolve the sugar in 1 cup of water and boil for 5 min to make syrup of 1 thread like consistency, warm the saffron in a small vessel, add the milk and rub until saffron dissolves. Add the syrup and rose water. Keep the syrup warm.
Method Mix the cream and plain flour and prepare the batter. Smear very little ghee on a frying pan & spread a small amount of batter on it. Fry on both side using a little ghee. Repeat with rest of the batter. Dip these malpuas in hot sugar syrup. Decorate with almond & pista slices serve hot.