Karah Prasad
Ingredients:
5 cups rava or coarsely ground wheat flour or mixture of both
5 cups ghee
5 cups sugar
Method:
Heat ghee and add the rava or the flour. Fry, stirring constantly, till each grain is brown. Add sugar little by little and continue cooking till ghee separates and the sugar is blended. No flavoring is added. Serve hot
Langhar di Dal
Ingredients:
2 cups whole black gram and 1/4 cup kidney beans (urad) soaked in water for 6 hours
2 tsps. Cumin seeds
2 tsps. turmeric powder
2 tsps. garam masala
4 onions, chopped fine
2 tbsps. ginger-garlic paste
1 cup ghee
salt to taste
Method:
Put all the ingredients (with 7 cups water) except ghee in a pot (or pressure cooker - less water by 2 cups) and cook till soft and blended and the lentils are thick like stew. Pour hot ghee and serve with hot tandoori rotis or chapattis or pooris.
Aloo Gobi Di Subzi
Ingredients:
500 gms. Cauliflower, cut into large pieces
6 small potatoes, peeled and quartered
1 tbsp. grated ginger
1 tbsp. minced garlic
3 onions, chopped fine
3 tomatoes, chopped
1 tbsp. garam masala powder
1 tsp. turmeric powder ½ tsp. cumin seeds
2 tbsps. Coriander leaves, chopped fine
¾ cup oil
Salt to taste
Method
Heat oil and fry cumin seeds and onion till golden. Add ginger, garlic, tomatoes and cook till blended. Add cauliflower, peas and a little water. Add turmeric, garam masala, salt and cook covered on a slow fire till vegetables are done. Garnish wIth coriander leaves and serve.
