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Groundnut Mill: Thandai Thandai Masala
12 Almonds 12 Pistachios
12 cardamons Fow pumpking seeds
Black pepper seeds 2 Table-spoon Sugar
1 cup Groundnut seeds 5 Cups water
Roast the groundnut seed and grind them to a fine powder. Soak this powder in 3 cups of water. Mix it in the mixer or egg beater and strain the milk. Add another 2 cups of water and take out the milk in the same way. Keep the residue aside.
Grind the thandai masala mix in some milk and strain. Repeat this process two or three times. Cool the mixture and serve cold. More sugаr may be added if desired.
Note :-Ground nut milk has very high protein value. The ground nut residue need not be thrown away. Chikki or any other thing can be prepared from it.
-SARALABEX DHABLIWALA
Kandno Handro (CAKE) 500 gms. Kand (Surti)
500 yms. mix vegetables and 1 cup oil
green peas, French beans and 25 gms. Coarse wheat flour
carrots 750 , curd
Green chillies, ginger, corriander leaves and salt as required. Peel and cut kand, steam and scrape it. Shell the peas and cut French beans and carrots. Steam all the vegetables.
Mix the prepared kand and vegetables add all the masalas. Grease a cake tin and put in the mixture. Heat some oil and pour over it and bake in an oven till done. Bind the curd in a clean cloth and drain the water for two to three hours, cool and pour the curd over the prepared cake. Spread it properly and decorate with green peas and corriander leaves.
SARALABEN DAABLIWALA
50
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
