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Boorooloo
4 Cups urad ka dal
3 Cups gram dat (Black gram)
Cup sugar Few Cardamons
1 tea spoon Nutmeg powdered Little salt
1 Tea-spoon yogurt (Dahi) and Ghee for frying
Steep the urad dal in cold water for about two hours and grind it to a fine paste. Mix salt and yogurt to the paste and keep it aside for few hours to ferment.
Boil gram dal and grind it finely. Add sugar and dry the water on slow heat. Add powdered nutmeg and cardamons and form in walnut size balls. Stir briskly the urad dal paste add a little water if required Dip the balls in the urad dal paste. Lift sufficient batter with the bal and fry in hot ghee. Serve immediately.
-SARYC NAXAVATI
l'indaloo
1 kg. Mix vegetables
(Potatoes, green peas french beans and carrots) 3 Table-spoon Ghee or refined oil 1 Table-spoon Pounded garlie Grounded green ?
Chilli powder ginger
Roasted corriander Roasted cummin
Seeds powder seed powder powder 6
Cardamoms Cloves powdered
powdered 2-3 Sticks Cinnamon powdered Salt to taste Some bay leaves and pepper corns. 1 Cup cooking vinegar
Cut the vegetables. Shell the peas wash and steep them in salt, vinegar and all the ground ingredients for at least 12 hrs. Now heat the ghee and put in the vegetables mixed in masala adding pepper corns and bay leaves. Allow it to simmer on a very slow fire till all the vegetables are cooked and tender. Serve hot. No water is to be used.
-SARYU NANAVATI
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Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
