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Pumpkin's Skin Papad Pumpkin skin, salt to taste, chilly powder, sweet oil for frying.
Remove the skin and cut it into small pieces 2" x 2" size. Apply salt and masala and dry them in Sun. These pieces can be stored. When needed, fry them on slow fire and serve.
- AIRS. PRAMILA ANANDKAR
Gourd's Skin I'afers Gourd, Sweet oil, a little chilli powder, a little plain four, salt to taste.
Remove the skin of gourd and cut it into 2" strips, again cut these strips into 1" strips. (i.e. the pieces will be 1" x 1") Apply salt and chilli powder and flour. Fry it on slow fire. These wafers are tasty and crisp when hot.
Trireni 1 cup black gram dal, 1 cup moong dal, 1 cup green peas (fresh), 1 coconut, 1 bunch coriander leaves, 1 lemon, 1 piece ginger, 6 green chillies, Salt, sugar, Asafoetida, oil, Turmeric.
Soak both the dals separately and grind to a paste. Coarsely grind green peas. Scrap the coconut. Cut the coriander leaves. Take out the juice of lemon. Grind green chillies and ginger. To' black gram paste add salt, pinch of Asafoetida and two spoons oil. Mix well. To moong dal paste add salt pinch of asafoetida oil, and turmeric. Fry the green peas in little oil for five minutes and then add salt, coconut, coriander leaves, juice of lemon, green chilly and ginger paste, two tca
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Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
