50 gm channa dal

50 gm cashew nuts

125 gm sugar

5-6 cardamom

1 tbsp ghee (clarified butter)

1 tbsp of sesames seeds

1. Wash and soak dal for 4 hours. 
2. Cook with very little water. 
3. When cooked let it cool. 
4. Grind it to a smooth paste.

5. Grind the cashew nuts and keep it aside.

6. Roast the sesames seeds till lightly browned. 

7. Spread it out on a dish to cool and keep it aside.

8. Take 2 tbsp of sugar and the cardamom and grind finely. 

9. Sieve and remove the left over husk.

10. Warm a non-stick pan with 1 tbsp of clarified butter. 

11. Switch off the heat. 

12. Add the dal, ground cashew, powered sugar with cardamom and sugar.

13. Mix well.

14. Over medium heat slowly stir the dal mixture. 

15. Keep stirring till the water content in the mixture dries up completely. As shown in the picture.

16. Butter a flat dish and spread out the mixture pressing it lightly.   

17. Sprinkle the sesame seeds on top and press down.  

18. While it is still warm, cut into square or diamond shapes. As shown in the picture. 

19. Let it cool down completely before transferring to a serving dish.

For the moong ball:

100 gm moong dal

1 tbsp chopped ginger

1 chopped green chilli

1 tbsp soya sauce

Salt to taste

½ tsp baking powder

Refined oil for deep frying

For the sauce:

1 medium size capsicum

2 medium size onion

3-4 green chilli

3 tbsp soya sauce

1 tbsp vinegar

1 tspful corn flour

4 tbsp of refined oil

Salt to taste

1. Wash and soak the dal for about 4 hours. 
2. Wash and drain it and place it in the grinder. 
3. Add ginger, chilli, salt and 1 tbsp of soya sauce and grind it all together to a smooth batter.

4. Transfer the batter to a bowl.

5. Add another tbsp of soya sauce if the batter is too thick. 

6. Add ½ tsp of baking powder and mix well.

7. Heat enough oil for deep frying in a pan to medium hot. 

8. With a tsp spoon take one teaspoonful of the batter and drop it in the oil. 

9. Make two or three balls at a time and fry till golden brown, stirring and turning all the time. 

10. Repeat the process till the batter is over.

For the sauce:

11. Wash and remove the onion skin. 

12. Cut the whole onion into quarter. 

13. Remove the layers one by one. 

14. Leave the core at the end as shown the picture.

15. Wash and wipe the capsicum.

16. Cut a big slice and remove the core.

17. Vertically cut off about 12-15 stripes of 1 cm wide and keep it aside.

18. Wash and wipe the chilli. 

19. Cut off the stems. 

20. Make short slits on the cut ends and keep it aside.

21. Take 1 tsp of corn flour and mix it well with ¼ cup of water. Keep it aside.

22. Heat 4 tbsp of oil in a pan. 

23. Add the onion and sauté slightly.

24. Add the chilli and then capsicum. 

25. Stir fry over low heat for few seconds.

26. Add 3 tbsp of soya sauce and 1 tbsp of vinegar and fry for few seconds. 

27. Stir the corn flour liquid and pour over the fried mixture. 

28. Cook for some time, stirring continuously till corn flour is cooked. 

29. Add the moong balls and mix well. 

30. Serve hot.

For the dumpling:

50 gm urad dal

1 tbsp finely chopped ginger

1 tbsp finely chopped coriander leaves

1 green chilli finely chopped

½ tsp black pepper

Salt to taste

Refined oil for deep frying

For the gravy:

50 gm daliya (broken wheat)

1 tbsp finely chopped onion

1 green chilli finely chopped

1 tbsp tomato ketchup

1 vegetable stock cube

1 tblsp refined oil

Salt to taste

For the dumpling:

1. Wash and soak the dal for about 6 hours. 
2. Wash it again and grind it to a smooth batter with as minimum water as possible. 

3. Transfer the batter to a bowl. 

4. Add ginger, chilli, coriander, black pepper powder and salt, and mix them well. 

5. Beat the batter until fluffy. 

6. Drop a small portion of the batter mixture into water.  If it floats then the batter is ready.

7. Heat the oil for deep frying. 

8. Drop a small portion of the batter into the oil, if it comes up immediately the oil is ready for frying. 

9. Take a teaspoon of the batter mixture and slowly slip it into the oil. Make about four balls at a time.

10. Cook the balls stirring frequently until they are golden brown.

11. When done remove them from the oil and place them on a kitchen tissue.  In this way make the rest until the mixture is over.  It should make about 12 balls.

For the gravy:

12. Heat 1 tbsp of oil. 

13. Add onion and chilli and sauté for about 1 minute. 

14. Add one tbsp. of tomato ketchup and stir it for few seconds. 

15. Add the daliya and fry for another minute.

16. Take the stock cube in a cup and pour hot water over it. Stir it until the cube dissolves completely. 

17. Fill up the cup and pour the water over the fried mixture. 

18. Add another cup of water to it and transfer the daliya mixture to a pressure cooker.  Adjust the salt.

19. After the first whistle, reduce the heat to its minimum. 

20. Cook for 2 minutes. 

21. Switch off the heat and allow the cooker to cool.

22. Open the cooker and add the balls. 

23. Gently stir it and allow few minutes for the balls to get soaked.  

24. Serve while it is still hot.  Delicious !

100 gm urad dal

1 tbsop finely chopped ginger

1 tbsp finely chopped coriander leaves

1 green chilli finely chopped

½ tsp black pepper

Salt to taste

Refined oil for deep frying

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

3. Take the batter in a bowl. 

4. Add coriander, ginger, chilli, pepper powder and salt to taste and mix well. 

5. Beat the mixture to a fluffy batter.

6. Take a small portion of the batter and drop it it water, if it floats then the batter is ready.  As shown in the picture.

7. Heat enough oil ( deep frying ) over medium heat.

8. Drop a small portion of the batter into the oil.  If it floats immediately then the oil is ready for frying. 

9. Take one tea spoonful of the batter and carefully slip it onto the oil with a help of a knife or another spoon. It will take The portion of the batter will immediately take the shape of a ball. Make few more balls in the same way.

10. Stir and fry the balls until golden brown. 

11. Remove them from the oil to a kitchen tissue.  Repeat the same till the batter is done.

12. Serve them hot with chutney or tomato sauce.

100 gm moong dal

1 inch ginger chopped

1 green chilli chopped

1 tbsp coriander leaves finely chopped

1 tbsp onion finely chopped

Salt to taste

Refined oil to fry

1. Wash and soak the moong dal for about 4 hours.
2.   Drain the water. 
3. Add the chilli and ginger. Grind the ingredients with very little water to fine paste.

4. Turn the mixture into a bowl.

5. Add coriander leaves, onion and salt to taste.  

6. Mix well.

7. Add a little more water if needed.  The consistency of the batter should be slightly thick and spreadable like that of dosa.

8. Heat a flat pan and pour 1 tsp of refined oil and spread it out evenly.

9. Pour 2 tbsp of the mixture at the centre. 

10. Spread out the mixture with a back of a spoon as thinly as possible into a round shape like dosa (15 cm in diameter ). 

11. Keep the heat in medium and cook it for 2 -3 minutes. 

12. Turn over the chilla to the other side and cook for another minute or so or until crisp and golden brown.

13. Cook the next chilla in the same way. 

14. Continue till the mixture is done.  You will get about 4 chillas.  Serve hot with coriander- mint chutney or tomato sauce.

50 gm moong dal

20 gm ghee (clarified butter)

50 gm sugar

1 tsp vanilla essence

450 ml milk

7 gm cocoa powder

For garnishing:

Chopped pistachios

1 tbsp almond powder **

1. Wash and soak the dal for about 4 hours. 
2. Drain the water and grind the dal to a fine paste.

3. Heat a pan over low heat.  Add the ghee. 

4. When the ghee is slightly hot, add the ground dal and fry it for about 5 minutes. 

5. Add the sugar and vanilla and mix well. Let it cool.

6. In the meantime, take about 50 ml of the milk and mix it with the cocoa powder in the blender

7. Add ¼ of the milk to the dal mixture and blend it to a fine mixture. 

8. Return the mixture to the pan and add the remaining milk, stir and cook for a minute or so.

9. Pour the cocoa mixture to the dal mixture and mix well.

10. Cook till milk evaporates completely, stirring continuously till the mixture leaves the sides of the pan. 

11. Let it cool slightly.

12. Spread out the chopped pistachio and almond powder on 2 separate plates.

13. Oil a plate and a round cookie cutter (diameter 4 ½ cm). 

14. Take the cocoa moong mixture and make a ball big enough to fit into the cookie.

15. Place the cookie cutter with the mixture inside over the pistachio and press tightly so that the pistachios stick to the mixture. 

16. Carefully unmould it.

17. Roll the side over the almond powder to coat the side and place it on a plate. 

18. Repeat these few steps till the mixture is done.  Try to finish while the mixture is still warm.

25 gm almonds

1 tbsp of sugar

1. Wash and soak the almonds for about 30 minutes in hot water. 
2. Remove the skin and wipe them dry.

3. Over low heat toss the almonds for few seconds. 

4. Add sugar and fry over very low heat.  When sugar starts to melt switch off the heat.

5. Stir the almonds and sugar for few seconds and then let it cool. 

6. Grind the mixture in the grinder.  Store it in an airtight container.

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.