________________
+ red tomatoes
tea-spoon black pepper powder. $ , red chilly powder, Salt 1 tea-spoon, Salad oil, Garlic and onion according to taste. Herbs. 1 table-spoon butter.
Mix milk and water and warm the mixture. Add } tea-spoon sugar and yeast. Keep for an hour in a warm place. Add Dhana atta. Mix well. Add 1 tez-spoon of butter. Keep for 2 hours in a warm place. Chop the tomatoes and keep them on a slow fire. Add black pepper red chilly powder, salad oil and herbs. Chopped garlic and onion. Pass the gravy through a sleve and let it cool for some time.
Knead the dough and roll out a pie to the size of 14". Put all tomato gravy on the top sprinkle grated cheese and put some dots or butter. Bake in a very hot oven i.e. 400°F for 15 minutes. Serve hot.
-ARUXIKA SIAH
Arniri Khaman Channa Dal 200 grams. Diana Ata 200 grams. 250 grams moong Peas soaked in water and sprouted. 125 grams Groundnuts and Corriander leaves, cocoanut, chillies, lemon salt, oil etc.
Soak Channadal over night & next day grind it to paste. Add to it Dhana Ata Salt, chillies & little Soda in hot water, mix the batter & steam in a thali. When cook allow it to cooler break into coarse powder.
Boil & moong & peas dry them & fry, in oil & mix in some salt & chilly powder, chop the groundnut also.
Now mix the channadal powder fried moong & peas & chopped groundnut. Pile in a plate & sprikle corriander leaves & scraped cocoanut on top & serve with pieces of lemon.
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
