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Rash Vada
Black gram dal (urud dal), Gur (Molases) (Barishap) Ghee for frying.
Soak dal in cold water for 7 to 8 hours. Then grind it properly. Stir it untill it becomes jelly like and mix it up with mouri powder (Barishap powder). Then fry the Bara (small balls prepared out of it) in ghee. After frying dip them in syrup of gur (Molases) for 4 to 5 hours.
-BENGALI MAHILA SAMITI
Dal with Vegetables Mugh dal, Cauli-flower, Pumkin, Sweet-potato, Papdi, Green chillies, Haldi-powder, chilli powder, Dhania-Jira powder, Tajpata, Pauch masala, Salt.
Roast mugh dal, cut all the vegetables. Cook dal in boiled water When the dal becomes half-boiled add all cut vegetables, salt, haldi. powder, chilli powder, dhania-jira powder, one or two green chillis. When cooked, keep it aside and heat little oil in another pan, put Pauch Masala (jira, kala-jira, methi, joan, barishap) and tejpata in it and put the entire quantity of vegetable dal in it and keep it for 2 to 3 minutes Take off fire and serve.
-BEXGALI MAHILA SAMITI
Sweet Puncakes
(Patisapta) For Batter 1 Cup Dhan Atta or Suji 1 Cup Wheat flour 1 Tb. Sp. Sweet oil Small lump of Gur or 2 Tb. Sp. Sugar 1 Cocoanut grated. Sugar or gur little Khoya if desired.
Mix the gur and cocoanut and khoya and heat on slow fire till the mixture leaves tho sides, keep the filling aside..
Mix all the above ingredients and make a smooth batter with water or milk.
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Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
