Ingredients :
1 Cup Singhare Flour
1 tbsp oil
2 tsp Ajwain Seeds
1/4 Cup Coriander Leaves
1/4 Cup Chopped Spinach
1/4 Cup boiled, mashed Potatoes
2 chopped green chillies
1 tbsp Red Chilli Powder
Salt according to Taste
Water For Kneading
Oil For Deep Frying

Preparation :

Mix all the DRY ingredients thoroughly. Add water little by little and make a small puri in your hand. This is not like normal flour, so do not add too much water. Heat oil in a frying pan & fry puri until dark brown. Repeat this with the rest of the flour mixture.
Serve with Pickle and curd.

GOPALKALA

Ingredients :
250 grams Beaten Rice
1 Coconut (fresh)
100 gms Cucumber
2 Green chillies
1 tbsp Ghee
1 tsp Jeera
1/2 inch Ginger
50 grams Curd
1/2 tsp Sugar
Salt to taste

Preparation :

Soak Beaten Rice for 10 minutes. Grate the coconut, roughly chop the cucumber & finely chop the green chillies and ginger. Melt ghee in a small pan for the tempering, add the jeera, green chillies and ginger. Pour over the Beaten Rice and add in the remaining ingredients. Mix well.

MURUKKU (RICE CHAKLI)

Ingredients :
Gram flour 115 gms.
Rice flour 340 gms.
Chili powder 3 tsps.
Asafoetida ½ tsp.
Til seeds 1 tbsp.
Butter 2 tbsps.
Oil As required
Salt To taste

Preparation :

Mix both the flours with chili powder, asafoetida, butter and salt. Wash the til seeds and add to the flour mixture. Add water and knead into a soft dough. Put bits of dough through a murukku mould, hold it over a kadhai with hot oil and press murukkus into the oil. When the murukkus are crisp and brown drain off the oil and remove.

SHRIKHAND

Ingredients :
1 kg. thick curds
3/4 cup powdered sugar
a few saffron strands
1 tbsp warm milk
2 tsp cardamom (elaichi) powder
Slivers of pistachios & almonds (For the garnish)

Preparation :

Hang the curds in a muslin cloth in a cool place for 2-3 hours, until all the whey has drained out. 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.
Serve garnished with slivers of pistachicos and almonds.

MILK POLI

Ingredients :
2 cups Rava
Salt 1 pinch
4 tsp Ghee
4 cups Milk
11/2 cups Sugar
Cardamom, Saffron To taste

Preparation :

Knead the above ingredients into a firm dough Roll out into thin puris Deep fry in ghee and store in airtight container. Boil milk on slow flame. When reduced, add sugar and continue to boil slowly. Remove the milk from flame. Add the polis one by one and let it soak well.
Serve in individual bowls, as well-soaked polis tend to stick together.
Serve chilled.

PEDHAS

Ingredients :
500 gms Khoya, grated.
300 gms Powdered sugar
2-3 drops food colour (optional)
8 to 10 pistachios sliced
1/2 tsp. cardamom powder
Cookie moulds

Preparation :

Mix khoya with the sugar in a karahi or wok. Heat on low flame, stirring continuously. Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes. Add cardamom powder & food colour.
Mix well.
Take a small fistful of mixture and press into the cookie mould. Turn out carefully. Press 2-3 slices of pistachio in the center. Repeat for remaining mixture.