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1 piece jinger finely cut, 6 chillis finely cut Salt to taste,
T. sp. Soda-bi-carbt. 1 cup green gram (moong)? 1 cup red gram (math) > Sprouted. 1 cup grams (channa)
4 Table-spoon oil, 1 Table-spoon mustard seed, 1 Table-spoon til seeds, 1 Table-spoon cummin seed and few curry leaves.
Mix flour, oil curd, turmeric, chillie powder, cut jinger, cut chillis salt and Soda-bi-Carbonate. Add enough water to make a thick batter. Boil all the sprouted thing in salted water. The prepared batter is to be used after 6 hours. Then add in it boiled moong, math and channa. In a sauce-pan heat oil throw in all the seeds and curry leaves when they starts spluttering take off fire and pour the batter in it. Smooth the surface and bake in a moderate oven till golden brown.
-RANJAN KAJI
Dal Attu. and Methi Balls cup of Dal Atta, 6 methi bundles: One finely chopped onion,
cup of Chana atta, 2 green chillis, 1 table spoonful fried cummin seeds, 1 table-spoonful of til seeds, 1 table-spoon ful of garam masala, Salt to taste and sweet oil to fry.
Cut the chillis and methi finely and add attas and other things to it. Add a little water and mix it to a thick consistancy and prepare small balls. Fry on slow fire. Do not burn them. Servo with fresh butter or a few drops of lemon juice or Tomato sauce.
-MBS. PRAVILA ANANDKAR
14
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
