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Soak sooji in water. Dip tomato Paties in this mixture and then roll it in bread crums and then deep fry in hot oil. Cut it in half to show three coloured sections and serve.
2 doz. Corn
Grounded ginger and green
chillies
Ghee for frying 4 spoons Cornflour
Corn Dahivadu
Curds 3 cups Curry leaves
1 littre Milk
Salt
Sugar
Bread crums
Remove corn from threc cobs and boil. Grate rest of the corns and then grind into a paste. Heat ghee and cook corn paste and then add milk. When corn is cooked and paste is thick remove from fire. Allow it to cool and then add cornflour, ginger, chillies, capsicum, boiled whole corn and coriander. Mix properly, delicately. Roll balls of this mixture then roll in bread crums and flatten it your hands and fry them in ghee on medium heat. Arrange all Vadas in a plate and pour curds on Vadas.
1 Britannia Sliced Bread 25 gms. Red currants Salt
Date and tamarind chutney
Heat ghee and add red chillies and curry leaves and pour it on top of curds. Decorate it with coriander and grated cocoanuts.
Quick "Dahivada"
2 Capsicums (cut into small pieces) Red round Chillies
Grated Cocoanut
Buy the bread one day ahead. Then cut the slice like that of the little curd. Take out in a dish. one slice.
-PRERANA
Shree Sudharmaswami Gyanbhandar-Umara, Surat
25 gms. Chirongi kilo curd
Red chilly powder Ghee for frying
Cut the outer sides of the slices. sandwiches. Then soak them into Put the chirongi and red carrants on Put another slice on it. Press it with the palms of hands
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-PRERANA
www.umaragyanbhandar.com
