40 gm besan/chickpea flour

80 gm curd/yoghurt

 ¼ tsp turmeric powder

1 tsp of ginger juice

Salt to taste

175 ml water

2 tbsp of finely grated fresh coconut

2 tbsp of finely chopped fresh coriander leaves

1. Sieve the besan into a bowl.  
2. Add curd, turmeric powder and salt.  Mix well. 
3. Add ginger juice. 
4. Add 175 ml of water to make a thin mixture.

5. Place the liquid mixture into a steel vessel and place it inside the pressure cooker. 

6. After the first whistle, lower the heat to its minimum and cook for 5 minutes. 

7. Remove it from the cooker and beat it well to a fine paste. 

8. The thickness should be as shown in the picture.

9. Oil the backside of a thali/ flat plate. 

10. Spread the mixture evenly over it. 

11. Cut strips of 4 cm x 10 cm long. 

12. Sprinkle chopped coriander leaves and grated coconut. 

13. Roll the strips quickly as you can. The mixture should be warm while rolling, otherwise the rolls will open up. 

14. Place them on a plate and garnish with grated coconut and coriander leaves. 

15. Serve them with a chutney/sauce.

2 slices of bread

50 gm besan/ chickpea flour

1 medium size green chilli finely chopped

1 Tbsp of coriander leaves/parsley finely chopped

½ tsp kalajeera/ black cumin seeds

¼ tsp baking powder

200 gm refined oil to fry

Salt to taste.

1. Take 2 slices of bread together.
2. Cut 4 stripes and then cut horizontally once as shown in the picture.

3. Take the besan in a wide bowl. 

4. Add  salt, baking powder, chopped chilli and chopped coriander and mix well. 

5. Add enough water to make a batter that of pan cake consistency.

6. Heat the oil over medium heat. 

7. Dip the bread pieces in the besan batter and place them in the oil. 

8. Sprinkle few kaljeera over the pieces and fry till both the sides are golden brown. 

9. Remove them and place them on a tissue paper. 

10. Repeat the same steps for the rest of the bread. 

11. Serve hot with sauce.

½ of a cabbage (250gm)

50 gm masoor dal

1 green chilli finely chopped

1 tbsp of finely chopped coriander

½ tsp baking powder

½ inch ginger chopped

50 ml refined oil to fry

Salt to taste

1. Wash and soak dal for about 4 hours. 
2. Drain the water. 
3. Add chilli, ginger, salt and little water. 
4. Grind all the ingredients to a fine paste.

5. Wash and finely chop the cabbage. 

6. Add ¼ tsp salt and sprinkle handful of water over the cabbage. 

7. Cook undercover, over very low heat for about 4-5 minutes stirring occasionally. 

8. Allow it to cool and squeeze out the water from the cabbage.

9. Take the masoor mixture in a bowl. 

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

11. Add the cabbage and coriander leaves and mix them thoroughly.

12. Take a small amount of the mixture and flatten it to a flat patty of 2 inch diameter. 

13. You should get 6-7 small patties.

14. In a pan, heat oil over medium heat. 

15. Fry one patty at a time until crisp and golden brown.   

16. Serve hot with chutney/sauce.

5-6 slices of bread

50 gms moong dal

2 Tbsp sugar

5-6 green cardamom

1 Tbsp of ghee/clarified butter

½ litre Milk

Few finely chopped pistachios

1. Grind sugar and cardamom to powder.
2. Sieve and discard the skins of cardamom.

3. Wash and cook the moong dal with as little water as possible.  4. Heat a pan with 1 Tbsp of ghee. 

5. Fry the cooked moong until the moong stick together and oil comes out.

6. Keep aside 1 tbsp from it, for using with milk later.

7. Take half of the milk and add to the remaining moong. Cook till it thickens. 

8. Add the sugar mixture and mix well.  Cook further for a minute or so until big bubbles appear on the surface. 

9. Allow the filling to cool.

10. Take little milk and 1 tbsp of the reserved moong filling and blend into a smooth paste. 

11. Add this to remaining milk and bring it to boil in a pan. 

12. Add sugar according to your taste. The moong  will thicken the milk and also give a beautiful light yellow colour. 

13. Cool it down before using.

14. Cut the sides from the bread slices. 

15. Flatten them out with a rolling pin. 

16. The sides should be thinner than the centre. 

17. Wrap them up with a damp kitchen cloth.

1. Place 1 tbsp of the prepared moong filling  on one side of the prepared bread slice and roll it up like a Swiss roll.
2. Keep the roll downward so that it does not open up. 

3. Place it on dish and spoon the moong-milk over it. 

4. Repeat the same steps for the other slices.

5. Cover it and keep it in the fridge to cool.

6. Before serving, transfer the rolls to a serving dish.

7. Pour the remaining milk over the rolls and sprinkle the chopped pistachios on top.

110 gm flour

25 gm butter

¼ cup milk

1 tsp sugar

1 tsp yeast

½ 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 to for soft dough.

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

50 gm moong dal

1 tsp butter

2 tbsp milk

Salt and pepper to taste

1 tsp refined oil

½  capsicum finely chopped

3 tbsp grated cheese

1. Wash and cook the moong dal with  ½ tsp of salt and as minimum water as possible until soft.  Mash it well. 
2. Add pepper and butter and then milk. 
3. Mix all the ingredients into a smooth mixture.

4. Oil the baking pan (12cm x 12cm).

5. Saute the capsicum over medium heat with 1 tsp of oil.  Keep it aside. 

6. Knead the fermented dough well for about 5 minutes and divide it into 2 equal portions. 

7. Flatten one to fit the base of the prepared pan.

8. Spread the moong mixture over it.

9. Sprinkle the capsicum and then the grated cheese over the moong.

10. Roll out the other part of the dough and place it over the mixture. 

11. Tuck the edges neatly and allow it to stand for another 1 hour to double its size.

12. Lightly dent the top with your fingers and brush it with milk.

13. Bake in a hot oven 175 degree C for 15 minutes or until golden brown. 

14. Cool it on a wire rack.

50 gm roasted channa dal

 2 tbsp refined oil

¼ tsp Turmeric powder

½ tsp Red chilli powder

1 tsp Coriander powder

1 tsp cumin seeds

1 tsp fennel seed/sounf

10-12 curry leave

2 tbsp dried mango powder /amsur

Salt to taste

1. Grind the roasted channa dal slightly coarse and keep it aside.

2. Roast the curry leaves on a heavy pan for few minutes. 

3. When the leaves start to wrinkle, add the fennel (sounf) and cumin seeds.  Stir occasionally till roasted. 

4. Allow it to cool and then grind them fine.  Since it was a small amount, I used the mortar and pestle.

5. Heat a pan over medium heat. 

6. Add the refined oil.   

7. Add all the spices one by one and mix well. 

8. Fry the spices for a minute. 

9. Add the channa and blend well with the spices. 

10. Add mango powder and salt to taste.  Continue to fry for another minute or so. And transfer it to a bowl.

100 gm maida

50 gm butter

½ baking powder

½ tsp salt

2 Tbsp cold water

1. Sieve flour, baking powder and salt together.
2. Cut the cold butter into cubes

3. Place the flour mixture and butter in the blender and give just 2-3 quick pulses. 

4. Add cold water and give another 3-4 quick pulses.

5. Turn the mixture on to a hard surface and knead lightly. 

6. Divide it into 6-7 equal portions and make balls.

7. Take a ball and roll out to the size of a 2 inch circle. 

8. Further roll only the edge as thin as possible. 

9. Place the filling at the centre. 

10. Collect the edge of the circle and bring it to centre and press it to seal the filling.   

11. Turn the ball over to the smoother side and carefully place it into the ring cutter and press gently to its shape. 

12. Remove it from the ring and place it on a greased baking tray.

13. Repeat the same steps with the other balls.

14. Brush the top with a mixture of 2 tsp of oil and ¼ tsp of red chilli powder.  

15. Bake the kachoris in a hot oven 200 degree C for 35- 40 minutes, until slightly browned. 

16. Serve hot with chutney.

50 gm moong dal

1 Tbsp refined oil

2 Tbsp sugar

7-8 cardamons

1. Wash and cook the dal with as minimum water as possible. 
2. Grind it into a fine paste.

3. Grind sugar and cardamom finely. 

4. Remove big pieces of cardamom skin if any.

5, Heat the oil in a pan over medium heat. 

6. Add the moong paste and fry until the oil is absorbed. 

7. Add the sugar mixture.  Keep stirring until the sugar melts and the dal partially dries up. 

8. Transfer the mixture to a bowl.

120 gm flour

60 gm butter

½ tsp baking powder

2 tsp powdered sugar

3 Tbsp of cold water

1. Sieve flour, baking powder and sugar together. 
2. Cut cold butter into cubes. 
3. Place the flour in the blender. 
4. Add the butter and give just 2-3 quick pulses. 
5. Add cold water and give another 3-4 quick pulses.

6. Turn the dough onto a surface and knead lightly. 

7. Make 8-9 equal balls and keep them in the fridge.

8. Take a ball and roll out to the size of a 2 inch circle.  Further roll only the edge as thin as possible. 

9. Place the filling at the centre. 

10. Collect the edge of the circle and bring it to centre and press it to seal the filling.  

11. Turn the ball over to the smoother side and flatten with your hand. 

12. Make a dent on side like a heart.  

13. Oil the heart shape cutter and carefully place the ball into it, as shown in the picture.   

14. Gently press the ball into the heart mould. 

15. Carefully remove the cutter and place the heart shape on a greased baking tray. 

16. Repeat the same steps with the other balls.

17. Brush the top with milk and sugar mixture.

18. Bake in a hot oven 200 degree C for 35- 40 minutes, until slightly browned.

19. Remove them from oven and brush the top with butter.

100 gm masoor dal

½ medium size onion finely chopped

1 green chilli finely chopped

1medium size potato(100gm)

1 tbsp corn flour

50 gm cheese( use 15 gm, remaining for topping)

½ tsp baking powder

Salt to taste

½ cup refined oil to fry

1. Wash and soak dal for 4 hours. 
2. Drain it and grind finely with very little water.

3. Wash, peel and grate the potato.

4. Add grated potato, onion, chilli, salt, corn flour and baking powder to the dal mixture. 

5. Grate the cheese. Add about ¼ of it, to the dal mixture and mix well.

6. Form balls of a walnut size. 

7. Deep fry them over low heat. It takes about 3 to 4 minutes for a batch of three balls.  

8. When slightly brown on both sides, remove them from the oil and keep them on a tissue paper. 

9. Repeat the same for the other balls.

4 medium size ripe tomatoes (approx. 300 gm)

2 green chilli chopped

½ of a medium size onion finely chopped

½ tsp sugar

1 tbsp vinegar/ lemon juice

1 tbsp oil

Salt to taste

1. Wash and chop tomatoes coarsely.
2. Grind it together with the chopped chilli in the grinder.

3. Heat the oil in a pan. 

4. Add onion and sauté for a minute or so. 

5. Add the tomato puree and stir well. 

6. Add salt to taste and ½ tsp sugar and keep cooking, stirring occasionally, till the sauce thickens. 

7. Add vinegar and stir well.  Cook for a minute and switch off the heat.

8. Transfer ¾ of the tomato sauce to a bowl.

9. Add 1 cup of water to the remaining sauce. 

10. Add ¼ tsp of salt and bring it to boil. 

11. Add the balls and cook over low heat for about 5 minutes turning the balls carefully once or twice. 

12. Let the water be absorbed by the balls completely.

13. Arrange the dal balls on a baking dish. 

14. Pour the prepared sauce over it. 

15. Sprinkle the grated cheese on top and grill for 10 minutes until the cheese melts.  Serve it hot.

100 gm moong dal

50 gm sugar

20 gm butter

20 gm refined oil

8 cardamoms

15 gm crushed walnuts

Wash and cook dal with as minimum water as possible.  Drain off excess water.  Mash dal to a smooth and fine paste.

Grind sugar and cardamom together.  Remove if any skin of the cardamom pod is left in the sugar mixture.

Melt butter in a non-stick pan over medium heat.  Add oil and then the moong paste.  Keep stirring till the dal absorbs the oil. 

Add the sugar.  Keep stirring until the mixture stick together.  Remove the pan from the heat and transfer the moong mixture to a bowl.

200 gm flour

25 gm butter

½ cup milk

1 tbsp sugar

¼ tsp salt

1 tsp dried active yeast

Melt the butter in a pan.  Add milk, sugar and yeast.  Mix lightly and set it aside for 10 minutes to froth. 

Add salt to flour and mix slowly with the yeast mixture to form dough.  Cover it with cling film or a wet kitchen cloth or with the pan cover and leave it for about 20 to 25 minutes to double its size.

Take out the dough on a floured surface and knead gently for about 8-10 minutes. Bring the dough to a ball shape and cover it and leave it aside in a warm place for another hour to double its size again.

Knead the dough lightly and roll out to a rectangular shape.  Trim the sides. 

Spread the moong mixture over the dough evenly.  Sprinkle the crushed walnuts over it.  Roll the dough as in Swiss roll, starting with the shorter side. Leave it in the fridge for 10 minutes.

Cut the roll into slices of 2 cm thickness with a sharp knife.  Grease and line the baking tray with buttered paper.  Place the sliced pieces on it.  Cover with an oiled plastic sheet and leave it in a warm place for 1 hour to for proofing. 

Before baking place one or two pieces of chopped pistachios on each slice. (Optional)

Preheat oven 10 minutes prior to baking to 200 degree C.  Bake the roll slices for 25 minutes until lightly brown.  Brush them with melted butter and cool them on a wire rack.