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1 cup masoor Dal. Beetroot.
200 grs. French beans.
2 Tbl. sp. wheat flour coarse
1 bunch corriander leaves.
Salt, Lemon, green chillies and ginger, Soda-bi-carb and oil.
Soak dal for four hours. Boil the dal with beet root in the required amount of water. When cooked mash and add to it salt, lemon juice and flour. Keep aside finely cut and boil the french beans, heat some oil and throw in the boiled French beans, stir and take of fire and add to it salt, crushed chillies and ginger, juice of lemon, and corriander leaves. Roll the dal paste to a big chapatti and spread the French beans mixture on it, roll and cut into pieces. Press each piece and fry in pot oil.
-MRS J. NAGARSHETII
1 Kg. Green Peas. Cup Rice flour.
1 Cup Gram flour.
4 Green Chillies.
Masoor Dal Rolls
Kg. Maida
Salt, Turmeric powder, Chilli powder,, Ghee for frying.
Mix both the flours and prepare thin batter, shell the peas, grind the chillies, mix in the batter shelled peas, green chillies, salt turmeric, and chilli powder. Heat ghee in a frying pan and fry 1 big spoonful at a time. When done serve immediately.
-RAJASTHANI MAHILA MANDAL
Ghee
Cone mould.
Green peas Malpua
Vegetable Cone
Add 1 Tb. sp. ghee to maida and bind to a dough. Roll a piece of dough to a big chappati, cut in 1 inch stripes, grease the mould and
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Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
