Ingredients:

1. 1 cup rice
2. 1 cup urad dal
3. 1 cup yellow moong dal
4. 3 cups sour buttermilk
5. 2 green chillies crushed fine
6. 1/4 tsp. ginger grated fine
7. 1/2 tsp. soda bicarb
8. 2 tbsp. oil
9. 2-3 pinches red chilli powder
10. 1/2 tbsp. coriander finely chopped
11. Salt to taste

Preparation:

1. Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2. The grain should be completely.
3. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
4. Store in airtight container and use as required. Will keep good upto 2 months.
5. To make khaman, take 1 cup flour in a bowl.
6. Add buttermilk, and mix well.
7. Keep- aside for 4-5 hours.
8. Dissolve sodabicarb in the oil.
9. Add to batter.
10. Mix all ingredients except red chilli powder and coriander.
11. Pour immediately in a 6″ diam. greased plate.
12. Steam over water either in a cooker or steamer.
13. Pierce knife, and check, should come out clean if done.
14. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
15. Cut into squares or diamonds and serve hot with coconut chutney.

Ingredients:

1. 250 grams tuver daal
2. 200 grams wheat flour
3. 3 green chilies
4. 3 tbsp green chili paste
5. 50 grams groundnut
6. 25 grams cashewnut
7. 1 tbsp Turmeric powder
8. 1 tbsp Mustard seeds
9. 3-4 cloves
10. 2 cinnamon
11. 2 tomatoes
12. 1 tbsp Tamarind
13. 100 grams brown sugar
14. Salt To Taste
15. 1 tbsp Garam masala
16. 1 tsp Ajama 4-5 tbsp.Oil
17. 2 tbsp Red chili powder asafetida
18. 1/2 cup cilantro leaves
19. 3-4 tbsp. Ghee

Preparation:

• Shift wheat flour. Add salt, turmeric powder, ajama, 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.
• Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
• When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
• Mix tamarind and brown sugar water, cashew nuts, 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. Sprinkle cilantro leaves.

Ingredients:

1. 1 cup Wheat flour
2. 2 tsp Oil
3. Salt To Taste

For the filling

1. 1/2 cup Yellow moong dal
2. 1/2 tsp Cumin seeds
3. 1 pinch Turmeric powder
4. 1 pinch Asafoetida
5. 1/2 tsp Red chilli powder
6. 2 tsp Oil
7. Salt To Taste
8. Oil As needed

Preparation:

• Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
• Soak moong dal for one hour. Wash and drain all the water.
• Cook the moong dal 1 cup of water.
• Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
• Cook until the dal mixture is dry. Let it cool.
• Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
• Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
• Serve daal paratha hot with curry.

Ingredients:

1. 2 cups rice flour
2. ½ cup Mungdal paste
3. 2 teaspoon oil
4. ¼ teaspoon turmeric
5. ½ teaspoon carom seeds (ajwain) or cumin seeds
6. 1 teaspoon red chili powder (optional)
7. salt to taste
8. oil for frying water as required

Method:

Cook the mungdal to a paste like consistency

In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds. Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.

Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.

Cool completely before storing in an airtight container.

Contributions: Shweta Haresh Parekh

Serving: 6-8 persons

Ingredients:

1. 1 ½ cups Sour yogurt
2. 4 cups Split gram water
3. 4 tbsp Gram flour
4. 3 to 4 tbsp Jaggery
5. 3 to 4 Black kokum
6. 2 tsp Ginger-Chili paste
7. 2″ piece White radish, sliced into long strips
8. 2 small Brinjals, cubed
9. 3 to 4 Round red Chili
10. A few curry leaves
11. ½ tsp (each) Mustard seeds, fenugreek seeds and cumin seeds
12. 2 tbsp Ghee
13. ½ tsp Asafetida
14. Salt to taste

Method:
Mix yogurt and flour with daal water and churn properly to avoid lumps. Add jaggery, kokum, ginger-chili paste and salt. Boil this mixture on a medium heat, stirring occasionally. In another small pan, heat ghee and add mustard, fenugreek seeds and cumin seeds.

When they splutter, add asafetida, round chilies and curry leaves. Add brinjal and radish and cook until vegetables are soft. Now add this tempering to the curd mixture and bring to a boil. Simmer it for 15-20 minutes.

Serve hot with rice and thick yellow split gram (kathan daal).

Contributions: Shweta Haresh Parekh

Serving size: 8 pedas

Preparation Time: 15 mins.

Cooking Time: 15 mins.

Ingredients:

1. 1 cup grated khoya (mava)
2. 1/4 cup powdered sugar
3. 1/4 teaspoon cardamom (elaichi) powder
4. 1/4 cup pistachios, blanched, peeled and chopped
5. a few saffron strands
6. For the garnish
7. 2 to 3 slivered pistachios

Method:

1. Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
2. Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely.
3. Divide the mixture into two portions, 2/3 and 1/3.
4. In the 1/3 mixture, add the pistachios and mix well.
5. In the 2/3 mixture, add the saffron strands and mix well.
6. Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds.
7. Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
8. Stuff each saffron round with the pistachio round and seal the edges completely.
9. Make designs on the peda using a toothpick.
10. Garnish with slivered pistachios.

Contributions: Shweta Haresh Parekh