Delicious dessert and salty

Swamp Plants

Ingredients: 1 bowl chickpea flour, 1/4 teaspoon lemon blossom, 1/4 teaspoon herbs (soda by carb) 1/4 teaspoon salt, 1/4 teaspoon sugar, 1/2 cup water, 1/4 bowl buttermilk.

To add: 1 table spoon oil, 1 tablespoon rye, 1/4 spoon hing, 1 to 2 green chilies.

For garnishing: Finely chopped coriander, and kopra khumra.

Method: (1) Make water, lemon flowers, sugar and salt and stir well in the chickpeas flour, let it rest for 3, 5 minutes.

(2) Place the water in boiling water to boil;

(2) Soda soda in 1/4 cup of water, stir in the flour, stir just once, and immediately soak in a plate containing boiling water.

(3) Cover the lid properly, place the weight on top, it will be ready in 5 to 5 minutes. Chill as it cools down a bit.

(2) Pour while serving. Add green chillies, spoon butter and pinch of salt for a few minutes.

(2) Boil the buttermilk, add slices of cumin powder, mix well, top, serve with cilantro.

Swamp Plants

Ingredients: 1 gram rice, 3 grams chana dalis 1 table spoon yogurt, 1 tsp sugar, 1 green chilli, 1 lemon, coconut powder, green coriander, garnish, 2 table spoon sesame seeds,

Method: Combine chickpea dal and rice, mix well, add 1 spoon oil, some soda and yogurt. Let it stay for a long time. After fermentation, add salt, sugar, green chillies, turmeric powder. Take 2 tablespoons water, add 2 tablespoons soda. Chop the oil in a plate, mix well, add 2 tablespoons soda water, a little on top. Add lemon juice. When it emerges, shake, put it in the dish immediately.

All steam steam is ready to steam, so that kopar khapa and green coriander can be hardened. Pour rye, hinge in oil and pour over the crust. Immediately sprinkle some water with your hands. This is why the diggers flow well. * Close the screw fitting when making a shovel. Even if the steam is gone from above, the bloom will not bloom or it will not mesh.

Khaman Dhol - Chana Dal

Ingredients: 1 gram chana dal, 1 gram yogurt, 2 grams green chillies (as per asparagus), 1 gram coconut powder, green coriander powder. Salt, turmeric, soda, baking powder, oil, rye, hing.

Methods: Soak gram pulses in water one night, take breakfast in the morning and grind kakari. Add the yogurt to the soda, let the fine foam to ferment in the dal. Nail stones in it. When it gets cold, grind the coconut and add coriander powder, add rye-hing to the oil.

Rosemary

Ingredients: 5 kg Have fun. 1 gram flour, 2 grams cheese, baking color, saffron essence, half teaspoon of lemon juice, milk-ghee ratio.

Method: Make the paneer and paneer crust, then mix in the raisins and arrowroot. Add some milk and a pinch of soda in this mixture to let it cool for a few minutes. Make a round or elliptical shape of it and fry it in ghee. Take sugar in a pan and put boiling water in it until the sugar is submerged, boil it. Add the yellow color to the milk. Mix the syrup in the syrup. Once the syrup is cooked, keep it warm slowly, remove all the rosemary seeds in it a few times,

Roses of milk powder

Ingredients: 1 to 2 tablespoons milk powder, 1 gram sugar, 3 table spoon raindrops, 1 table spoon thick yogurt, pinch soda, cardamom, milk, ghee as desired.

Method: Put boiling water in a pot to boil sugar, drain a teaspoon of milk and a teaspoon of water to drain the mail.

Heat the saffron and dip it in the milk. Simmer the syrup, keep warm.

Prepare the flour, yogurt and pinch soda flour in the milk powder. Loose her spices, put cardamom seeds in between, turn round purple, heat ghee in a pan, fry rosemary, and fry in hot syrup. Can be used after cooling down.