1. SPROUTED CHANA USUAL
(Serves 8)
Ingredients :
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
Method:
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)
Ingredients :
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
Method
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
Ingredients :
8 peppercorns, ground
1 cup jaggery
1 tsp dry ginger,
ground
one half tsp cardamom
powder
Method
Melt jaggery in 6 cups of cold water. Add the remaining
ingredients and stir.
Refrigerate and serve chilled.
4.
PURIS
Ingredients :
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
Method
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)
Ingredients :
1 raw mango
1 one and half cup sugar
one fourth tsp saffron
strands
one and half tsp cardamom
powder
1 tiny bit nutmeg
Method
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