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Peas and Potato Savory Cake
1
1 cup green peas boiles cup rice flour Cocoanut scraped
6 Green chillies (grounded)
1 Piece green ginger
(grounded)
2 Banana leaves
Mix all the above ingredients very lightly. Add some water to make a very thick batter. Grease the banana leaves and cover 6" cake tin. Put in the batter and cake with another banana leaf. Secure it firmly. Bake in a hot oven for about 15 minutes or with fire on both sides. Cut into pieces and serve.
1 cup Mashed boiled potatoes 1 cup Finely cut potatoes (Boiled)
1 Bunch corriander leaves (Finely cut)
2 Table-spoon oil
Little asafoetida
Chocolate Cake
12 digestive Biscuits
10 Tea-spoon dessicated
Cocoanut
2 table-spoons Condensed milk
Powder the biscuits scrape the Chocolate slab. Mix the biscuit powder dessicated cocoanut Chocolate powder and margerine or butter very lightly add the condensed milk and form into balls. Roll in scraped chocolate and serve in paper cases.
Brittle-Nut Toffee
1 cup Sugar
1 Tea-spoon Soda-bi-Carb
-SARYU NANAVATI
10 Tea-spoon Chocolate powder 150 grams margerine or butter 1 Slab plain chocolate
Shree Sudharmaswami Gyanbhandar-Umara, Surat
31
Heat the sugar in a thick pan on slow fire. When dissolved add the chopped nuts. Stir and take off the fire immediately. Sprinkle Soda-bi-Carb stir briskly and set in greased plate. Break when cool and store in airtight jar.
1 Cup nuts chopped
-SARYU NANAVATI
www.umaragyanbhandar.com
