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Soak black gram dal for 2 hrs. and grind it to a fine paste. Add water to make a thick barter and add salt to the paste.
Beat the curd and add some water finely cut green chillis, greon ginger, coriander leaves, sugar, salt. Heat some oil and fry cummin seeds in it and also curry leaves. Throw this in the curd. Heat oil fry the vegetable balls after dipping in black gram paste to a golden brown colour. Dip the fried vadas in prepared curd. Serve cold.
. -KUMUDINI MASTER
Green Peas Shell Vegetable Green peas shell
Salt, sugar, ghee, mills, green ginger, green chillies, garlic and soda bi-carb.
Take out the inner foil of the shell and wash. Heat some ghee and throw in the prepared. peel and little soda. Cook on slow fire. When cooked add salt, finely cut green ginger, chillies, garlic, sugar and 1 cup milk. Simmer for five minutes and serve.
-MRS. J. NAGARSHETH
Green gram Husk l'ada 1 cup green gram Husk 2 big potatoes.
Salt, green chill, green ginger, lemon, corriander leaves, mint leaves, curry leaves, turmeric powder, oil for frying.
Boil the husk and potatoes. Peel and mash the potatoes. Mix in the boiled husk and all the above ingredients. Divide in small ball. Press and fry in hot oil. Serve hot.
-MRS. J. NAGARSAETII
Chikoo Lotus. 3 Semi ripe chikoog. 1 Tb. sp. custard powder. 2 Tb. sp. milk.
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Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
