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Suhali

Sweet and savory crackers

Ingredients

Refined flour 200 gms

Rice flour 50 gms

Ground nut oil 100 gms

Sugar to taste

Salt to taste

Black pepper to taste

Red chilly powder to taste

Coriander seeds roasted & crushed

10 gms Cumin seeds 10 gms

Carom seeds 10 gms

Cardamom powder 10 gms

Mace powder 5 gms

Oil to fry

Process:

Divide the flour in two parts

Add rice flour to both of them

Make sugar syrup with water

To one part of flour add the ground nut oil and salt, pepper, red chilly, coriander seeds, caromseeds and cumin seeds.

Knead the dough in a tight pliability and add water if required.

To the other part add remaining groundnut oil, sugar syrup, cardamom powder and a little salt.

Knead dough again with a tight pliability.

Roll the dough and do over as in puff pastry.

Roll flat after repeating the process for around 20 times.

Cut with pizza cutter or knife in diamond shape and score with fork.

Deep fry the bits and drain over paper towel when crisp.

Serve both the sohalies separately as a savory snack.

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Jal zeera

(An appetizing drink)Ingredients

Roasted cumin powder 20 gms

Mint powder - 30

3. Beverages- Kanji

4. Beverages- Lassi- sweet

5. Beverages- Mathha- Salted6. Beverages- Chhachh

7. Snacks- Dooa

8. Snacks- Kachori

9. Snacks- Dhokla

10. Snacks- Khandvi

11. Snacks- Ragra Pattie

12. Snacks- Raj Kachori

13. Main course- Chilla

14. Main course- Khichri

15. Main course- Gujrati karhi16. Main course- Ambari Biryani

17. Main course- Mal pua and Achaar

18. Main course- Raita- boondi

19. Main Course- Chana daal parantha

Ingredients:

Maida 500 gms

Salt & Red chilly powder to taste

200 gms Oil1/2 tsp Dhaniya powder

250 gms Chana dal

1/2 tsp Garam masala

How to make chana daal paratha:

Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours.

Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.

Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4

minutes.

Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas

should be as thin as a papad.

Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum , raita and

chutney.

20. Main Course- Lahsun ki chutney

Ingredients:

2 heads of garlic, peeled and cloved6-8 tbsp red chili powder

1/4 tsp fennel seeds, toasted and ground

1 Juice Lemon

Salt To Taste

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Preparation:

Grind all the ingredients in a blender using very little water.

Chill before serving.

Keep in an airtight container, keeps for a couple of days.

21. Dessert- Kheer

22. Dessert- Kesri Bhaat

Ingredients:

1 tblsp cashewnuts

1 tblsp raisinssaffron few strands

1 cup basmati rice

1/2 tsp green cardamom powder

1 tblsp pure ghee

1/2 cup sugar

25 gms sugar crystals

How to make kesari bhaat :

Soak rice for half an hour.

Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.

In the same ghee mix in rice and stir fry till rice starts separating.

Dissolve saffron in warm water and keep aside.

Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.

When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice

is cooked.

Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.

Serve hot.

23. Dessert- mawa bati

24. Dessert- Amra Khand

Ingredients: sugar powder, curd-3kg, muslin cloth, salt, 1 kg ripe mangoes-pureed

Procedure: Mix all ingredients. Hang in a muslin bag till water drains out. Serve chilled.

PAPAD KA SHAAK RECIPE

Ingredients:

1/2 cup plain boondi

1/2 red chilli powder

2 -3 red chillies whole1 tsp coriander powder

1 tblsp bengal gram flour (besan)1 tsp garam masala powder

3 tblsp oil

2 big size papads

1/4 tsp turmeric powder

a pinch asafietuda

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1/4 tsp cumin seeds

1 cup yogurt (sour)

How to make papad ka shaak :

Roast papads and break into medium sized pieces.

Whisk everything the yogurt, besan and 1 cup of water.

Soak papads pieces and boondi in 2 cup hot water for 2-3 minutes.

Strain and keep aside.

Heat up oil.

Mix in cumin seeds.

When they begin to crackle, mix in asafoetida and broken red chillies.

Fry for a minute or so.

Mix in red chilly powder and beaten yogurt.

Mix in rest of the masalas and stir continuously.

As it begins to boil, mix in the papad and boondi.

Boil for a couple of minutes and decorate with cut coriander leaves.

Serve hot.