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pan, add little oil on it and cover up. Then turn and let it cook. Serve with a nob of butter.
Puran Poli i Cup Gram Dal
Cup Oil 1 Cup Jaggery
1 oz. Cardamoms. i Cup Maida
Salt to taste.
Ghee Boil one cup channa dal, until done and drain the water, add one cup jaggery, salt to taste. Let it mix on fire then cool it. Grind it to paste. Make maida dough ready knead well with oil at least two hours before making the poli. Make a ball and put the dal filling and roll out a chapati and fry in ghee.
-MRS. INDUMATI KHER
Chutney T'uryaGourd 100 Gm. Turya skin
10 Gm. Til seeds 4 Green chilli
Sugar to taste Corriander leaves
Salt to taste & Table Spoon Turmeric powder Grated Cocoanut Table Spoon Red Chilli
1 oz. Sour lime and Oil Fry the Turya skin with til seeds, chilli pieces. Corriander, salt and sugar to taste. Turmeric, grated cocoanut and grind to paste squeez lime juice.
-AIRS. INDUPLATI KAER
Arti Leares Arvi leaves with stems 4 Green chillies 2 oz. Gram Dal
Soak overnight before cooking 2 oz. Pea nuts Cocoanut
Juice of half cocoanut 2 oz. Tamarind
1 oz. Jaggery 2 oz. Gram dal flour
oz. Asfoetida oz. Mustard seeds
Salt to taste i Tea-spoon Red chilli powder Tea-spoon turmeric powder 1 oz. Oil.
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
