For the filling:

50 gm channa dal

1 green chilli finely chopped

1 tbsp of onion finely chopped

1 tbsp of coriander/parsley finely chopped

1 tsp of paprika/ Kashmiri chilli powder

1 tsp of mango powder(amsur)

1 tbsp fresh bread crumbs

Salt to taste

For the casing:

4 slices bread

1 tbsp corn flour

½ cup of fresh bread crumbs

Salt to taste

Refined oil to fry

1. Wash and cook the channa dal with ¼ tsp of salt and as minimum water as possible. 
2. When it is soft, strain it.

3. Mash it with a fork and add onion, coriander, paprika powder, mango powder and mix well. 

4. Add 1 tbsp of fresh bread crumbs to bind the mixture well.

5. Adjust the salt.

6. Form dough with the mixture and roll it out to about ½ cm thickness.

7. With a 4 ½ cm round biscuit cutter cut out 8 round pieces.  As shown in the picture.

8. Cut off 4 round pieces from each slices of bread.

9. Keep the sides of the bread slices which can be used for bread crumbs.

10. Take 2 round pieces of bread and 1 round dal piece and sandwich them as shown the picture.

11. Do the same with the remaining bread and dal rounds. 

12. Grind the left over bread sides in the grinder for the fresh bread crumbs.  

13, Mix the corn flour, a pinch of salt and water to make a thin coat.

14. Dip a round sandwich in the corn flour liquid and then roll it over the bread crumbs.  See that the dal layer is properly coated.

15. Do the same with the other round sandwiches. 

16. Keep it in the fridge for about 5 minutes.

17. Heat a pan over medium heat with oil.

18. When the oil is hot enough fry the coated sandwich on both the sides, until golden brown. 

19. Do the same with the remaining pieces.   

20. Serve hot with chutney for sauce.

100 gm moong flour**

20 gm corn flour

2 tbsp refined oil

1 tbsp sugar

300 ml water

250 ml fined oil to fry

For the syrup:

1 cup sugar

2/3 cup water

1 small stick of cinnamon

1 tsp of lemon juice

For the sugar syrup: 

1. In a pan add water, sugar, cinnamon stick and cook over medium heat until sugar dissolves.
2. Now bring it to boil and cook over medium heat for about 5 minutes. 
3. Add lemon juice and remove it from the heat. 
4. Pour into another vessel and let it cool.

For the dough:

5. Mix moong flour and corn flour and sieve. 

6. In a pan add water, sugar and oil. 

7. Boil this over medium heat. 

8. When the water boils, add the flour mixture and mix well. 

9. Keep stirring until water evaporates.

10. Take out the flour mixture on a surface, knead till smooth. 

11. The dough should be soft.  Add little water if needed

12. Put the mixture in a piping bag with the biggest star nozzle and press. 

13. Pipe out 2 inches long of the mixture and cut it with a pair of scissors.  As shown in the picture.

14. Heat a pan with oil over medium heat and fry the shapes till golden brown. 

15. Remove them from the oil and put in the cool sugar syrup for 1 or 2 minutes. 

16. Take them out from the syrup and place them on a plate.

17. Tulumba is much bigger in shape and size.   So I decided to roll out the remaining dough to ½ cm thickness and cut out different shapes with a biscuit cutters. 

18. Fried them over medium heat in the oil till golden brown and then dip them in the sugar syrup for to 2 minutes.  The taste was delicious.

Moong flour:

You need:

200 gm moong dal

Few cardamoms

1. Wash and strain the dal. 
2. First dry it over the kitchen towel, then on a dish or a tray until completely dry.

3. On a heavy pan over low heat, roast the dal for about 7 minutes until slightly brown. 

4. Remove it from the heat and cool it down completely. 

5. In a grinder grind the roasted moong dal with few cardamoms until fine.

6. Sieve it and store it in an air tight container.

75 gm moong flour

75 gm flour/maida

1 tbsp refine oil

¼ tsp salt

Warm water to make the dough

1. In a bowl add moong flour, maida and salt and mix well.

2. Add oil and rub in well. 

3. Slowly add hot water to make stiff dough.

4. Cover the dough with a damp kitchen cloth and leave it for about 15 minutes.

5. Knead well and make seven equal size balls.

6. Roll out the ball to 12 cm diameter circle.

  7. Prick it with a fork in few places. 

8. Hang it on the oven rack – over to rodes, falling equally on both sides. 

9. Do the same with the other balls.

10. Preheat oven tot 200 degree C. 

11. Place the rack in middle and bake for 10 minutes until slightly brown. 

12. Carefully remove from the rack and let it cool. 

13. Fill them up with your favourite fillings.

100 gm masoor dal

75 gm sugar

4-5 cardamoms

50 ml clarified butter (ghee)

1 tbsp crushed chewnuts

1 tsp of finely crushed pistachios

1. Wash the dal and drain the water on a sieve. 
2. Spread it out on a kitchen cloth and allow it to dry. 
3. When it is partially dried, remove the cloth and let it dry completely.

4. Roast it over low heat in a heavy pan for about 10 minutes until slightly golden brown. 

5. Allow it to cool. 

6. Grind it finely.

7. Grind the sugar and the cardamom in a grinder.

8. Place the powdered dal, sugar and crushed cashew nuts and mix well.

9. Heat the ghee.  It should be quite hot.

10. Add it slowly to the dal mixture.  The ghee should be just enough to hold the mixture’s shape when you take a fist full of the mixture and squeeze.

11. Take 1 tbsp of the mixture and make a ball with the palms of your hands.    You should get about 7 balls.

12. Dip a ball in the crushed pistachio and smooth it out. 

13. Do the same with the remaining balls.

14. Serve with tea or coffee.

For the filling:

80 gm Kashmiri rajma

1 tbsp finely chopped capsicum

1tbsp finely chopped onion

1 tbsp refined oil

2 flakes of garlic

2 tsp tomato sauce

Salt to taste

For the base:

120 gm flour

25 gm butter

1 tsp sugar

¼ cup milk

1 tsp yeast

¼ tsp salt

1. Wash and soak rajma for about 4 hours. 
2. Cook it with ½ tsp salt, garlic and enough water to until the rajma soft.

3. On a plate crush the cooked rajma coarsely. 

4. Reserve the water.

5. Heat the oil over medium heat. 

6.Add onion and sauté for few seconds and then add the capsicum. 

7. Stir fry for a while and then add the tomato sauce.  Fry for few seconds

8. Add the crushed rajma and mix well with the fried mixture.

9. Add the reserved rajma water and cook for few minutes. 

10. The rajma mixture should be a thick mixture and not dry. Keep it aside.

For the dough:

11. Melt the butter in a hot pan. 

12. Remove it from the heat. 

13. Add sugar and milk to it. 

14. Stir until sugar dissolves. 

15. Sprinkle the yeast over the mixture. And set it aside for few minutes till the top becomes frothy.

16. Sieve the flour with ¼ tsp salt and add it to the frothy yeast mixture. 

17. Knead it to a soft dough. 

18. Cover it with a damp kitchen towel until it doubles in size.

19. When it doubles in size, turn over the dough onto a floured surface and knead well. 

20. Make four balls.

21. Take a ball on a floured surface and roll it out into a rectangular shape.  The length of the rectangle should be about 18 cm and the width in the middle 9 cm.  

22. Make slits with a sharp knife using lightly, more than half the length of the rectangle.  As shown in the picture.

23. Place the ¼ of the prepared rajma mixture and shown in the picture. 

24. Bring the slit portion giving a twist and covering the rajma mixture. 

25. Place it on a baking tray.

How to do the twist:

Roll out the ball into a rectangular shape 18 cm long and width in the middle is about 9 cm.

Make the slits as shown in the picture. The two ends are marked with red and green colours.  On the other end the colours are interchanged.  When you twist the slit part of the dough, green should fall on green and red on red.  The dough will automatically fall in places.   Press the ends to close the pie.  As shown the picture above.

26. Do the same with the other 3 balls.

27. Cover it with a damp kitchen cloth and allow 1 hour for proofing. 

28. Brush the top with milk and sugar solution. (1 tsp milk and 1 tsp sugar)

29. Bake in a hot oven 200 degree C for 25 minutes.  30. Serve hot.

For the filling:

100 gm channa dal

1 tbsp finely chopped curry /coriander leaves

1 tbsp finely chopped onion

1green chilli finely chopped

1 tsp lemon juice

Salt to taste

For the dough:

185 gm flour

½ tsp ajwain (caraway)

1 tbsp refined oil

¼ tsp salt

½ cup of hot water

1 tbsp refined oil for frying (optional)

For the dough:

1. Sieve the flour with the salt into a bowl. 
2. Add ajwain and 1 tbsp oil to the flour and mix well. 
3. Pour hot water over the flour mixture and mix it with a spoon.
4. Cover it and set it aside for about 10 minutes.

5. After 10 minutes gather the flour to form a dough.  

6. If it is dry, add little more more hot water.  If it is too sticky add little flour and make into a soft dough.

7. Knead it lightly on a floured surface.  

8.Make make 7 balls. 

9. Cover the balls with a kitchen towel and set aside.

For the filling:

10. Wash and soak the dal for about 10 -15 minutes. 

11. Cook with ¼ tsp of salt and as minimum water as possible until soft. 

12. Strain out the water.

13, Mash the dal with a fork or potato masher.

14. Add onion, curry leaves, chilli and lemon juice.  

15. Mix well. Adjust the salt. 

16. Make 7 balls.

17. Take one flour ball on a greased surface.  18. Roll it out to a 4 cm a diameter circle. 

19. Place one dal ball at the centre of the circle as shown in the picture.

20. Bring the edge of the circle together and twist and press to shield the filling. 

21. Make it into a smooth ball with the palm of both your hands.

22. Take the ball on a greased surface and pat it out gently with your fingers to spread it a little. 

23. Now roll it out carefully roll it out with a rolling pin to a saucer size. (about 14 cm diameter)

24. Heat a non-stick pan over medium heat. 25. Place the roti and fry both the sides.

26. You may just brush the sides with very little oil during frying. 

27. Fry the remaining roti the same way. 

28. Serve hot with curd or raita.

For the filling:

100 gm channa dal

1 tbsp finely chopped onions

1tbsp of finely chopped capsicum

1 tbsp refined oil

Salt to taste

For the dough:   

200 gm flour

25 gm butter

½ cup milk

1 tbsp sugar

1 tsp dried active yeast

¼ tsp salt

1. Melt the butter over medium heat and switch off the heat. 
2. Add milk and sugar to the butter and sprinkle yeast over it. 
3. Allow it to rest in a warm place until it becomes frothy.

4, Sieve flour and salt together and fold it into the yeast mixture into a soft dough.

5. Knead the dough lightly and keep it in a warm place for 1 hour to double its size.

6. Soak the dal for about 20 minutes. 

7. Cook the dal with ½ tsp of salt and with as minimum water as possible until soft. 

8. Strain out the water.

9. Heat 1 tbsp of oil over medium heat. 

10. Add the onion and sauté.

11. Add the capsicum and stir fry for few seconds. 

12. Add the cooked dal.  Gently stir the mixture for about 30 seconds and keep it aside.

13. Take out the dough onto a floured surface. 

14. Knead it lightly. 

15. Make it into an oblong shape and make into a long rope of length 45 cm.

16. Roll it out to about 18 cm with, as shown in the picture. 

17. Place the dal mixture on one side and close it till the end as shown in the picture.

18, With a sharp knife cut slits on the remaining part of the dough.

19. Cover the dal roll with it. 

20. Place the roll on a round baking dish as shown in the picture. 

21. Cover it with a damp cloth and leave it in a warm place for an hour.

22. Brush the top with milk and sugar mixture. (2 tsp milk + 1 tsp sugar) 

23. Bake in a hot oven 180 C for about 25-30 minutes until golden brown. 

24. Serve hot.

150 gm channa dal

1 tblsp corn flour

1 tblsp finely chopped coriander leaves

1 tblsp finely chopped onion

1 tsp grated ginger

1 tsp finely chopped green chilli

1 tblsp lemon juice

1 tsp garam masala( cardamom, cinnamon and clove powder)

Salt to taste

Refine oil for frying

1. Soak channa dal for about 20 minutes. 
2. Cook it with ½ tsp salt and as minimum water as possible till soft.

3. Strain the dal and keep the water for later use. 

4. Keep aside 1 tblsp of the cooked dal.

5. In a grinder, roughly grind the cooked dal. 

6. Add corn flour, chopped onion, chilli, ginger, coriander leaves, lemon juice and garam masala. 

7. Add the reserved dal water to the dal mixture to make a soft dough.

8. Adjust the salt.

9. Make walnut size balls and flatten them slightly. 

10. Sprinkle the cooked dal and press lightly.

11. You may also do make heart-shape as shown in the picture.

12. Fry them over medium heat one by one until golden brown. 

13. Serve hot with chutney or sauce.

1 tbsp sabut moong

45 gm moong dal

40 gm flour

15 gm butter

½ tsp baking powder

1 tbsp finely chopped onion

1 tblsp finely chopped coriander leaves

1 tsp finely chopped green chilli

Salt to taste

Oil to fry the pancakes

½ tsp red chilli flakes

1. Wash and soak sabut moong for about 8 hours.
2. Drain the water and allow it to sprout overnight.
3. Wash and wipe out the moist.

4. In a pan heat 1 tsp of oil over medium heat. 

5. Saute the moong with a pinch of salt and keep it aside.

6. Wash and soak moong dal for about 20 minutes. 

7. Cook the dal in pressure cooker with as minimum water as possible. 

8. Cool it and grind into a fine paste.

9. Add tbsp water to the ground dal mixture if it is too thick. 

10. Add flour, melted butter and baking powder, and mix well. 

11. Add the chopped onion, chilli and coriander leaves and mix well.

12. Heat a non-stick pan with ½ tsp of oil. 

13. Pour 1 tbsp of the moong mixture into the pan and swirl it to spread out. 

14. Sprinkle a few prepared sabut moong and chilli flakes and cover it for few seconds. 

15. Turn and cook the other side for few more seconds and remove it from the pan. 

16. In this same way, cook the rest of the pancakes with the moong mixture. 

17. Serve hot with garlic mayonnaise. It is delicious !

100 gm urad dal

¼ tsp orange-red colouring

1 tsp cornflour/flour (option)

250 ml refined oil

For sugar syrup:

300 gm sugar

150 ml water

2 green cardamom

1. Wash and soak urad dal for about 4 hours.
2. Grind it very finely with as minimum water as possible.

3. Beat the urad mixture for about 10 minutes with a wooden spoon. 

4. The mixture would be so fluffy that if you drop a small portion in water the mixture would float.

5. Add ¼ tsp of the colour and the corn flour and mix well. 

6. The mixture should be of thick dropping consistency. 

7. If it is thinner, add more corn flour.

8. Take an icing bag in a glass as shown in the picture and fill it up with the urad mixture and keep it aside.

9. In a pan add the water and sugar. 

10. Crush the cardamom and add to the sugar mixture. 

11. Heat the mixture over medium heat till sugar syrup is little sticky between your two fingers.  

12. Remove it from the heat and pour it into a smaller bowl so that it will be easier to soak the imarti.                                                     

13. If you are trying out imarti for the first time, make a small cut at the end of the cone and practice the shape of the imarti on a plate few times.

14. Heat a flat bottom pan and add the oil.

15. The oil should be slightly warm. 

16. Shape your imarti one at a time. 

17. Fry on both side till crisp. 

18. Remove it from the oil.  Allow the excess oil to drip out.

19. Dip the imarti in the sugar syrup for some time and drain out the excess sugar syrup. 

20. You should get about 20 medium size imarti with the given amount. 

21. Serve hot. It is great !