1. SPROUTED CHANA USUAL
8 curry leaves
4 green chilies, chopped
2 cups red chana, soaked or one night, drained and wrapped in a piece of muslin cloth till well sprouted
2 cups cashew nuts, soaked in water for 2 hours
1 cup grated coconut one and half cup coriander leaves, chopped
3 tbsp oil one and half tsp mustard seeds one and half tsp cumin seeds one and half tsp turmeric powder one fourth tsp asafoetida
salt and sugar to taste
Clean and pressure cook sprouted chana till soft but whole. Boil cashew nuts till soft. Drain both and reserve. Heat oil in a pan. Add cumin and mustard seeds. When they pop, add green chillies, curry leaves, asafoetida and turmeric powder. Stir fry. Add chana, cashew nuts and a little water. Add salt and a pinch of sugar to give a sweet touch. Mix well and cook Garnish with grated coconut and chopped coriander leaves. Serve hot
2. SHRIKHAND (Serves 4)
2 cups sour yoghurt
2 cups fresh yoghurt
3 one half cups ground sugar
4 tbsp sliced almonds and pistachios
1 tsp cardamom and nutmeg powders
one half tsp saffron
one fourth tsp edible yellow color
Mix both yoghurts and hang up in a piece of muslin. Drain out all liquid. Holding a fine cloth over a bowl, rub the hardened yoghurt or chakka through it, adding sugar alternately. When the mixture is ready, add all the other ingredients. Mix well, chill and serve with hot puris.
3. SOONTH PANAK
8 peppercorns, ground
1 cup jaggery
1 tsp dry ginger,
ground one half tsp cardamom powder
Melt jaggery in 6 cups of cold water. Add the remaining ingredients and stir.
Refrigerate and serve chilled.
3 cups whole wheat flour
1 tsp salt
3 tbsp oil or melted ghee one and half-1 cup water
About 3 cups vegetable oil for frying
Combine flour and salt. Add oil or ghee, rubbing it in with the fingers. Add one and half cup of water and continue mixing until you have a smooth dough. Add more water if needed to achieve a silky consistency. Lightly oil a work surface and knead the dough for 15 minutes. Divide the dough into 24 equal parts. Roll each one into a ball and flatten it between your palms. Put a little more oil onto the work surface and roll each piece into an even 4" circle. Cover these circles with a slightly damp dish towel to keep them from drying out. Heat the vegetable oil in a frying pan over medium heat. Slip a puri into the oil, it should puff right up and float to the top. Using a slotted spoon or spatula, flip the puri gently; continue to cook and flip until both sides are golden brown. Drain the oil and serve hot.
7. PANNA (Raw Mango Juice)
1 raw mango
1 one and half cup sugar
one fourth tsp saffron strands
one and half tsp cardamom powder
1 tiny bit nutmeg
Peel and chop mango into chunks. In a pan, put mango, sugar and nutmeg. Boil till the mango is soft. Cool.
Blend in mixie till smooth. Sieve. Add cardamom, saffron and bring to boil, stirring continuously. Take off heat. Cool.
As and when required add a tbsp or more to a glass of chilled water and mix with an egg-beater, to froth. The pulp may be stored in the freezer for over a month.
Making Time: 30 mins. Shelf life: 1 month if refrigerated