1 tbsp urad flour (12 gm)

300 ml milk

50 gm sugar

1 tsp instant coffee (1gm)

2 tsp of gelatin (6 gm)

1. Warm the milk over low heat.
2. Add the urad flour and mix well. 
3. Add the coffee powder and sugar and stir well.

4. Increase the heat to medium. 

5. Cook the mixture stirring continuously.

6. The mixture will be reduced to almost half and big bubbles will form while cooking.  As shown in the picture.

7. In a small shallow bowl take 2 tbsp of water and sprinkle the gelatin over it. 

8. Keep it at rest for few minutes till the gelatin absorbs the water and swells up.

9. Microwave it and stir well. It will become liquid.

10. Cool it before using it.

11. Take the cream in a bowl and beat it well.

12. Add the gelatin and beat it till smooth.

13. Add the cooked urad mixture into the creamed gelatin.  Mix it well.

14. Rinse a small bowl with cold water and pour the urad mixture into it. 

15. Keep it in the fridge for 7-8 hours or overnight to set.

16. When set, serve it in individual dessert bowl or if you wish, you may decorate it as you wish.

For the filling:

50 gm moong dal

1 tbsp finely chopped onion

1 tbsp finely chopped capsicum

1 tbsp tomato ketchup

1 tbsp refined oil

Salt to taste

Refined oil for frying the rolls.

For the wrapper:

100 gm flour

¼ tsp salt

Water for the dough

1. Wash the moong dal and cook with ¼ tsp salt with as minimum water as possible till cooked.

2. Heat 1 tblsp refined oil over medium heat. 

3. Add the chopped onion and sauté till transparent. 

4. Add the capsicum and fry lightly for few seconds. 

5. Add the tomato ketchup for few seconds.

6. Add the cooked dal into the fried mixture and mix well.  

7. Adjust the salt and allow it to cool.

8. Sieve the flour into a bowl. 

9. Add the salt and mix well. 

10. Add the room temperature water and make a soft dough. 

12. Cover it and keep it aside for about 10 minutes.

13. Turn out the dough onto a working surface and knead lightly. 

14. Divide the dough into five balls.

15. Take a ball on a floured surface and roll out the ball to about 12 cm diameter round shape. 

16. Do the same with the other four balls.

17. Take 1 tblsp flour in a small bowl. 

18. Heat one tablespoon of refined oil and pour it over the flour and mix well.

19. Take one sheet of round dough and brush the top with the flour-oil mixture. 

20. Stack the second sheet over it and brush the top of the second sheet with the oil mixture again. 

21. Stack the third sheet and brush it with the same mixture.  

22. Stack the fourth sheet, brush the top with the same oil mixture and place the fifth sheet of dough over it. 

23. On a floured surface, roll out the stack of 5 sheets together to about 20 cm diameter round shape.  If you have a 20 cm big cutter, then you may trim the round circle with it.  Otherwise do as I did.

24. Heat a non-stick pan over low heat.  When warmed, place the stack of sheets on it.  

25. After few seconds, turn the sheets to the other side. 

26. Slowly the sheets will be separated at the round edge. 

27. Then carefully remove the sheets one by one from both the sides.

28. Place them on a plate and cover with a damp cloth.  The sheets should remain slightly damp.

29. As I did not have a round cutter, I trimmed the edge of the circles with a pair of scissor.   As shown the picture.  Each sheet is thin and transparent as shown in the third picture.

30. Take one tsp of flour and little water and mix well.  This will act as glue for the rolls.

31. Take a sheet on a plate.  Place the dal mixture on one side.

32. Place little glue on the side closer to the mixture. 

33. Pull over that end over the mixture and stick it in front.

34. Now glue the semi-circle as shown in the picture. 

35. Fold the two adjacent sides and then roll up the covered mixture to the end and press it gently. 

36. Place the loose end down ward.   Repeat the same with the other sheets.

37. Heat the oil over medium heat.  When it is hot place the rolls and fry till golden brown. 

38. Repeat the same with the other rolls. 

39. Serve hot with a sauce.

100 gm sabut masoor (brown lentil)

1 tbsp finely chopped onion

1 tbsp finely chopped capsicum

1 tbsp tomato ketchup

1 tbsp refined oil

Salt to taste

200 gm flour

¼ tsp salt

Water for the dough

50 gm butter

1. Sieve the flour and place it in a bowl. 
2. Add salt and mix well. 
3. Add water little at a time to make a soft dough.
4. Knead it well and keep it aside for 10 -15 minutes.

5. Turn out the dough onto a floured surface and knead lightly. 

6. Make 5-6 balls and flatten them slightly with your fingers. 

7. Melt the butter and dip the flattened balls on both sides one by one. 

8. Leave them aside for 1 hour.

9. In the meantime, wash and cook the sabut masoor with little salt and with as minimum water as possible. 

10. And let it cool.

11. Heat the oil over medium heat. 

12. Add the onion and fry till transparent. 

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

14. Add the tomato ketchup and fry for a while. 

15. Add the cooked masoor. 

16. Gently stir to mix them well.  Let it cool.

Now we are ready to make the rolls.

17. Take a ball carefully and place it on working surface.

18. With your fingers gently flatten the ball. 

19. With both your hands, spread out the dough as thinly as possible to a round shape as shown in the picture.

20. Place the cooked mixture on one side. 

21. Pull over the shorter end over the mixture as in the picture. 

22. Fold in the adjacent sides of the dough. 

23. Roll the covered mixture over the folded dough till you come almost to the end.

24. Now instead of rolling to the end, pull over the loose end gently by stretching it a little – over the roll and tuck in at the bottom of the roll.

25. Line a baking tray with buttered paper and place the roll on it. 

26. Repeat the same thing for the other balls.   

27. Bake in a preheated over 180 degree C for 25 -30 minutes until top is golden brown. 

28. Serve hot with sauce.

100 gm channa dal

100 ml ghee (clarified butter)

200 gm sugar

400 ml Milk

5-6 cardamom

6-7 almonds

A pinch of food colouring ( orange red )

1. Wash and soak the dal for about 6 hours.
2. Wash it again and grind in a grinder to a fine paste with as minimum water as possible.

3. Crush the cardamoms.

4. Soak the almonds in hot water for some time. 

5. Remove the skin and chop them finely.

6. Heat ghee over medium heat in a pan and add the channa dal.

7. Stir and fry for about 15 – 20 minutes until golden brown

8. Over low heat and add the crushed cardamom. 

9. Add milk to it and make it into a smooth mixture.

10. Stir and cook until it thickens.

11. Add a pinch of colour and mix well. 

12. Add sugar and mix well. 

13. Cook till the mixture leaves the sides of the pan.

14. Place the mixture (halwa) on a serving dish and garnish with the chopped almonds. 

15. Serve it warm.

100 gm moong dal

30 gm  flour

2 tbsp ghee (clarified butter)

50 gm sugar

3-4 crushed cardamom

1tbsp raisin (optional)

A few cashew nuts (optional)

250 ml milk

1. Wash and cook the moong dal till soft.
2. Allow it to cool.
3. Grind it in grinder with little milk to a fine paste.

4. Take the flour in a bowl and mix it with the remaining milk, taking little at a time. 

5. Strain it and remove any lumps.

6. Add the dal mixture to the flour mixture and mix it well.

7. Heat the ghee over low heat and fry the cashew nuts until lightly browned. 

8. Fry the raisins slightly and keep them aside.

9. Crush the cardamoms and fry it in the same ghee for few seconds. 

10, Add sugar to the moong mixture. 

11. Pour the same into the ghee.

12. Stir and fry over medium heat until the mixture leaves the sides of the pan and forms dough and excess ghee oozes out.

13. Remove the skins of the cardamom during cooking.

14. Butter a dish and pour the hot mixture into it. 

15. Smooth the top.

16. Sprinkle the fried cashew nuts and raisins over it and press it lightly.

17. When it cools, cut into cubes and serve warm.

120 gm urad dal

1 tbsp finely chopped onion

1 tsp finely chopped green chilli

 ½ tbs finely chopped ginger

½ tbsp finely chopped curry leaves

Salt to taste

Refined oil for frying

1. Wash and soak the urad dal for about 4 hours. 
2. Grind it in the grinder with little water at a time. 
3. The mixture should form peaks as shown in the picture. 
4. Keep it in the fridge for an hour.

5. Take out the urad mixture from the fridge and beat till fluffy. 

6. If you drop a small piece in water, it should float as in the picture.

7. Add onion, ginger, chilli, curry leaves and salt to taste. 

8. Mix well.

9. Turn a mug upside down – with flat and round bottom and cover it twice with cling film.  Secure the cling film firmly to the mug.

10. Heat a pan with oil. 

11. The oil should not be very hot. Oil the base of the mug and place 1 tbsp of the urad mixture on it. 

12. Dip your finger in water and with that finger make a hole at the centre of the mixture. 

13. Now slowly slide the dough of the hot oil.

14. Fry the dough over medium heat on both sides till golden brown. 

15. Do the same with the remaining urad mixture. 

16. Serve hot with a sauce.  Normally it is eaten with samber/rasam or coconut chutney.

45 gm moong dal flour

45 gm sooji (semolina)

1 tbsp ghee( clarified butter)

250 ml milk

Refined oil to fry

150 gm sugar

200 ml water

2-3 cardamons

1. Mix moong flour and sooji together and fry over low heat till the raw taste disappears. 
2. Add the ghee and mix well.

3. Add milk to the fried mixture and cook over low heat till milk evaporates as seen in the picture. 

4. Let it cool.

5. In the meantime, in a pan add the water and sugar.  

6. Crush the cardamoms and add to the sugar mixture.  

7. Heat the mixture over medium heat till sugar syrup is slightly thick and has flowing consistency. 

8. Remove it from the heat and pour it into a bowl.                                                     

9. When the moong mixture is still warm, knead it lightly.

10. Make about 16 small and smooth balls.

11. Heat the oil over medium heat and fry the balls till golden brown. 

12. Remove them from the oil and place them in the sugar syrup to soak.

13. Repeat the above steps for the remaining balls. 

14. Soak the  gulabjamuns for an hour. 

15. Microwave the gulabjamuns for about 10 seconds before serving.  

16. Decorate as you desire.

Channa dal filling

1 medium size green capsicum

2 tbsp Besan ( channa dal powder)

¼ tsp turmeric powder

¼ tsp chilli powder

¼ tsp baking powder

Salt to taste

Refined oil to fry

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

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

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

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

5. Adjust the salt and keep it aside.

6. Wash and wipe the capsicum.

7. Cut about 1 cm thickness ring as shown in the picture. 

8. Remove the inner core only. 

9. Fill up the slices with the channa dal filling and keep it aside.

For the coat:

10. Take the besan in a bowl.

11. Add turmeric, chilli, baking powder and salt and mix well. 

12. Add enough water to make a thick coat.

13. Dip both the sides of the capsicum slice as shown in the picture.

14. Fry it over medium heat till golden brown. 

15. Repeat the same process for the remaining slices.  16. Serve hot with chutney or sauce.

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.