Feast: In the pouring rain ... a feast of hot dishes

Green pea quiche

Content:

20 gms of green or green boiled peas, 150 gms of green chillies, 1 tbsp green groundnuts, 2 tbsp green modified finely chopped coriander, 1 tbsp ginger-chili paste, 1 tsp sesame seeds, salt to taste, salt to taste 1 tsp sugar, 1 small bowl of almond or wheat flour, oil for frying and mouth.

Method:

First grind the greens or peas in a mixer. Put a teaspoon of oil in the pan and add the dough. Pour a pinch of soda. Add salt and let the greens rise. When it cools down, add lemon, sugar, ginger-chili, sesame, copra, coriander and stir. Wash and dry the green chillies. Cut out the chappu and delete the b. Then add the greens to the chillies.

Add a pinch of oil and a pinch of salt to the lamb or wheat flour to make flour. Knead the flour well. Make small loaves and weave thinly. Don't weave too thin. Wrap the chillies around and remove the flour from top to bottom. Chop all the chillies in this way and fry in hot oil. Serve with green coriander sauce.

Note: Potato mash can be used in this way instead of flour. Boil 20 grams potatoes and dry them completely. Add a tablespoon of Arlot or rice flour and a pinch of salt and make a patty-like flour. Place the palm oil curry potato loaf. Place the chillies in the middle and spread the mashed potatoes around the chillies. Remove the dough from top to bottom. Chili patties can also occur in this way. Then fry in hot oil. Cinnamon-clove powder or hot spices should not be used in this dish.

Finish the corn triangle

Content:

Two bowls of corn flour, one bowl of arrowroot or wheat flour, one teaspoon of salt, one teaspoon of chilli, two teaspoons of ajmo, one teaspoon of oil for mouth, essential oil for frying.

Method: Combine the two flours, sift and add salt, ajmo and mouth to make a hard flour. Weave a large thin loaf using polythene. Cut the pieces into triangles with a fork. Heat oil and fry all the triangles in it till golden. Serve hot triangles with tea or coffee. These triangles are completely nutritious as well as delicious.

Rice pudding

Content:

20 gms rice flour, 20 gms sugar, 1 bowl sesame seeds, 1 bowl mix dried fruits, 1 teaspoon ginger, 2 teaspoons ghee.

Time taken to make 30 minutes.

Method: First heat a little ghee in a pan and fry the rice flour and sesame seeds separately. Make sugar syrup. Add roasted flour, sesame seeds, nuts, ginger and stir well. Now apply ghee on the palm and make it slightly smooth and take it with the ladu of the mixture. Prepare delicious sweet ladu.

Mugni lentil sauce

Content:

200 gms of lentils, 1 onion, 1/2 teaspoon of rye, 1/2 teaspoon of salt, 1/2 teaspoon of chilli, two teaspoons of fennel, 200 grams of tamarind juice, some finely chopped coriander and green chillies, pinch of hing.

Method:

Clean the mugi dal and soak it in clean water in advance. Soak the tamarind in water too. Now strain the soaked lentils and drain all the water in the lentils. Heat a tablespoon of fennel, add hing and fry dal. Fry the finely chopped onion with it and add salt and chilli. Mix everything well. Then remove from the heat and allow to cool.

Pour this cold mixture into the mixer. Pour tamarind water in it and prepare a fine sauce. Now heat the extra sesame seeds and crackle the rye in it. Add green chillies and coriander and add to the sauce.

Fenugreek-Peas-Chili

Content:

Two bushels of fenugreek, one kilogram of peas, 20 grams of Bhavnagari chillies, 1 bowl of chickpea flour, hot spices, salt, turmeric, coriander, oil for frying, oil for garnish.

Finely chop the fenugreek leaves. Add chana flour, garam masala and plain masala.

Add a little bit of salt as required. Make a long thin save by hand and fry in hot oil. Fill the remaining flour with fenugreek filling by making a cut in Bhavnagari chilli.

Garnish the peas with the same oil. Add water, all the spices, add hot spices, salt and let it rise. When it boils, add chilli and fenugreek seeds and boil.

Once all the water is absorbed and the oil comes on, add lemon juice and coriander and serve.

Sweet Three Corner Sandwich

Content:

100 gms milk, 100 gms carrots, 200 gms sugar, 200 gms potatoes, 50 gms aralot, oil or ghee for frying, half a liter milk, orange color, green color, 2 gms cashew nuts, 2 gms charoli.

Method: First peel the milk and grate it. Pour a little water in the mash and squeeze. Squeeze so that no water remains. Now in a bowl add crushed milk, 100 grams of sugar and 0. Heat a liter of milk as well as a pinch of greens. Stir constantly till it becomes as hard as Puranpoli mava. Then take it off the gas, add half a teaspoon of ghee and cardamom powder and stir. Prepare the carrot filling in the same way as the milk filling. Squeeze the orange color in it and keep it aside. Now add 200 gms of boiled, peeled, mashed potatoes, mashed potatoes and mix well. Keep the finish square to keep the finish thick. To prepare all the squares of potato mash in this way. Now take a square and spread a spoonful of milk filling on it. Put another square on top and spread a tablespoon of carrot filling on it. Cover the third square on it, pack the edges around and fry the brown in oil or ghee. Cut this fried square from the opposite corner to make a triangle (like a sandwich), decorate it with cashews and spread charoli.

Tuvardana Dhokla

Content:

1 kg of clover seeds, 2 kg of rice flour, 20 gms of sesame seeds, 1 liter of sugarcane juice (if not available, add jaggery in water), 1 cup of milk, ginger-chili, turmeric, salt.

Boil the tuvar seeds. Heat the sugarcane juice. Peel a squash, grate it and squeeze the juice. Add crushed ginger-chili, salt, turmeric. Mix boiled grains in flour and add measles in boiling juice. Pour a cup of milk and cover with a lid. Keep shaking. Don't let it stick. Once it rises, fry it round or put oil in a clay pot (wide-mouthed pot) and boil it and eat it with garlic and coriander sauce. Will look very tasty.

- Glacier