World Vegetarian Congress Cookery Exhibition

SR No.: 035314
Original Sutra Author: N/A
Author: Lilaben Shah
Publisher: Lilaben Shah
Publication Year: 1967
Total Pages: 68
Language: English
Classification: Book_English
File Size: 6 MB

Page 35

kg. Green moong dal
Salt
Asfotida
Corriander leaves
Panoli
Oil
Soak green moong dal at least for 8 hours. Then remove and wash it well. Remove green part of dal. Put it aside. Grind the remaining dal finely without using much water. If using liquidizer, use thick curd while grinding. Mix salt, paste of ginger and green chillies and hing as required in the prepared batter, squeeze half lemon over two table-spoons of hot oil mixed with a pinch of soda-bi-carbonate. Beat the batter very well.
3 litres Milk
1 Lemon
In a big aluminium vessel, boil the water. Tie a thick piece of cloth round the sides of vessel very tightly. Apply little oil on the cloth when the water starts boiling, put one dessert spoon full of batter in round shape on the cloth sprinkle finely chopped corriander leaves cover the vessel with deep aluminium thali. Put a heavy weight on that. Do not allow steam to escape. Panoli will be ready within ten minutes. Serve hot with chutney.
-ARUNIKA SHAHI
kg. Fresh curd Paste of green chillies Soda-bi-carb and lemon
Orange Sandesh
4 Table-spoons Dhakshni Garam Masala
Make paneer out of the milk by adding lemon juice. Knead it well. Now add the same quantity of sugar as the Paneer and two teaspoons of orange skin juice. Peel the oranges and take out the segments. Make small puris fill with one orange segment and cover. Wrap with silver decorative paper and decorate with fruits cherries or dry fruits. -ARUNIKA SHAIL
Sama Khichdi
1 cup
Sama Garlic and onions
3 to 4 Orange Sugar (powdered)
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