Suhali

Sweet and savory crackers

Ingredients–
 Refined flour – 200 gms  Coriander seeds roasted & crushed –
 Rice flour – 50 gms 10 gms
 Ground nut oil – 100 gms  Cumin seeds – 10 gms
 Sugar – to taste  Carom seeds – 10 gms
 Salt to taste  Cardamom powder – 10 gms
 Black pepper – to taste  Mace powder – 5 gms
 Red chilly powder – to taste  Oil to fry
Process:
 Divide the flour in two parts
 Add rice flour to both of them
 Make sugar syrup with water
 To one part of flour add ½ the ground nut oil and salt, pepper, red chilly, coriander seeds, carom
seeds and cumin seeds.
 Knead the dough in a tight pliability and add water if required.
 To the other part add remaining groundnut oil, sugar syrup, cardamom powder and a little salt.
 Knead dough again with a tight pliability.
 Roll the dough and do over as in puff pastry.
 Roll flat after repeating the process for around 20 times.
 Cut with pizza cutter or knife in diamond shape and score with fork.
 Deep fry the bits and drain over paper towel when crisp.
 Serve both the sohalies separately as a savory snack.
 Jal zeera
(An appetizing drink)
Ingredients –
 Roasted cumin powder – 20 gms
 Mint powder - 30

3. Beverages- Kanji
4. Beverages- Lassi- sweet
5. Beverages- Mathha- Salted
6. Beverages- Chhachh
7. Snacks- Dooa
8. Snacks- Kachori
9. Snacks- Dhokla
10. Snacks- Khandvi
11. Snacks- Ragra Pattie
12. Snacks- Raj Kachori
13. Main course- Chilla
14. Main course- Khichri
15. Main course- Gujrati karhi
16. Main course- Ambari Biryani
17. Main course- Mal pua and Achaar
18. Main course- Raita- boondi
19. Main Course- Chana daal parantha
Ingredients:
Maida 500 gms
Salt & Red chilly powder to taste
200 gms Oil
1/2 tsp Dhaniya powder
250 gms Chana dal
1/2 tsp Garam masala

How to make chana daal paratha:

• Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours.
• Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.
• Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4
minutes.
• Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas
should be as thin as a papad.
• Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum , raita and
chutney.

20. Main Course- Lahsun ki chutney

Ingredients:
2 heads of garlic, peeled and cloved
6-8 tbsp red chili powder
1/4 tsp fennel seeds, toasted and ground
1 Juice Lemon
Salt To Taste
Preparation:
• Grind all the ingredients in a blender using very little water.
• Chill before serving.
• Keep in an airtight container, keeps for a couple of days.

21. Dessert- Kheer

22. Dessert- Kesri Bhaat
Ingredients:
1 tblsp cashewnuts
1 tblsp raisins
saffron few strands
1 cup basmati rice
1/2 tsp green cardamom powder
1 tblsp pure ghee
1/2 cup sugar
25 gms sugar crystals
How to make kesari bhaat :
• Soak rice for half an hour.
• Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
• In the same ghee mix in rice and stir fry till rice starts separating.
• Dissolve saffron in warm water and keep aside.
• Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
• When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice
is cooked.
• Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.
• Serve hot.

23. Dessert- mawa bati

24. Dessert- Amra Khand

Ingredients: sugar powder, curd-3kg, muslin cloth, salt, 1 kg ripe mangoes-pureed

Procedure: Mix all ingredients. Hang in a muslin bag till water drains out. Serve chilled.

PAPAD KA SHAAK RECIPE

Ingredients:

1/2 cup plain boondi

1/2 red chilli powder
2 -3 red chillies whole
1 tsp coriander powder
1 tblsp bengal gram flour (besan)
1 tsp garam masala powder
3 tblsp oil
2 big size papads
1/4 tsp turmeric powder
a pinch asafietuda
1/4 tsp cumin seeds
1 cup yogurt (sour)

How to make papad ka shaak :

• Roast papads and break into medium sized pieces.
• Whisk everything the yogurt, besan and 1 cup of water.
• Soak papads pieces and boondi in 2 cup hot water for 2-3 minutes.
• Strain and keep aside.
• Heat up oil.
• Mix in cumin seeds.
• When they begin to crackle, mix in asafoetida and broken red chillies.
• Fry for a minute or so.
• Mix in red chilly powder and beaten yogurt.
• Mix in rest of the masalas and stir continuously.
• As it begins to boil, mix in the papad and boondi.
• Boil for a couple of minutes and decorate with cut coriander leaves.
• Serve hot.