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masala and mix it with stezned vegetable and mustard oil. Now put a lump of this in the pumpkin leaf and fold it. Dip it in besan and fry it, serve hot.
-BEXGALI JI VIILA SAMITI
Jodak I Cup Rice flour To make rice flour, wash rice and dry at night, grind and make flour.
Cocoonut Filling Grate cocoanut, mix with sugar, almonds, rasins, cardamoms.
Take one cup of rice flour and one cup of water, boil the water add pinch of salt, and 1 tea spoon of oil. Add rice flour to the cup of water and mix well, make dough. Make a small ball and fill it with cocoanut and then steam it.
-MRS. INDUJATI KHER
Thali-pith
1 Kio Rice
1 oz. Cloves Kio Channa dal
oz. Black Pepper. 1 Kilo Black grain
Tea Sp. Turmeric powder Kilo Wheat
Tea Sp. Red Chillie Kilo Jawar
Tea Sp. Salt. Kilo Bajree
Green Chillies 2 oz. Cummin seeds
oil for frying 2 oz. Dry Coriander Seeds 1 oz. Curds I oz. Fenugreek seeds. 1 oz. Oil. 1 oz. Cinammon stick
-Mes. INDUMATI KHER Roast the cereals and dry masala seperately and grind coarsely. (You can keep this flour for more than two months). Take one cup of flour. Cut up 1 big onion. 2 green chillies, add Turmeric and chilli powder, salt to taste. Add one oz of curds and little oil and mix with water. Make dough roll out in a round shape directly on the frying
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Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
