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Take a non stick fry pan and put it on low heat. Cook the gram flour on low flame till it becomes aromatic.
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Mix all the ingredients, except oil, to a thick pouring consistency, adding the water a little at a time. Leave to rest for 15-20 minutes.
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In a bowl, melt 150 gm. of ghee and mix it in wheat flour. Make stiff dough using very little water.
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Mix besan while adding ˝ tsp. salt, ˝ tsp red chilly powder, ˝ tsp. dhaniya powder and ghee. Make stiff dough.
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Once the ghee is hot, pour a glass of batter in the centre of ghee, slowly in one continuous threadlike stream.
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Divide into 16 equal portions after mixing it well. Divide the dough also into 16 portions smearing them with little oil.
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Grind all the ingredients in a blender using very little water. Heat oil in a pan and add the paste along with salt and cook for a minute.
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Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder, curd, and then add salt to taste.
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Heat ghee in a heavy pan and then add broken wheat to it. Stir and cook till it turns pinkish brown and aroma starts to come out.
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Crush the corn in a blender and grate cottage cheese. Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
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Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt. Read more... |
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Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan.
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Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera,ajwain and make semi solid dough by adding a little water.
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Soak Moong daal overnight.
Next morning, grind to a smooth paste without adding water.
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When the cumin seeds sputters add the potatoes, ginger garlic paste and add all the ground spices and stir fry for 7 minutes on medium heat.
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Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
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Roll into lemon-sized balls out of this dough. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside.
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Soak bengal gram overnight in sufficient water.Drain and pressure cook the grams in sufficient water till soft. Drain the water and store it aside.
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Cover and cook, on a low flame, stirring occasionally but gently, so that the rice grains do not break.
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Take a bowl and soak sangar in enough water (to which 1/2 tsp haldi has been added) for whole night.
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