Dewy
Materials-
Mashkalai Dal 1/2 cups, Ghera 2 teaspoons, 2 teaspoons of coriander, 1/2 teaspoon of peppercorn pepper
Dry pepper 4, salt -1 table spoon, 1 cup of oil, 2 tablespoons of molasses or sugar
Talk yogurt 2 cups
The system
First wash the pulse well and keep it wet with 6 to 7 hours of water. Pour cumin seeds, coriander seeds, round pepper and dried chilies together in separate teas. Pour the pulse of the pulse and sift it over the ribs, then sprinkle the pulses with little water. Mix two cups of water with a cup of 6 cups of water. Heat oil in the pot. Make small flakes with a small pulse and fry it in oil.
When fried, remove the salt from the oil and leave it in the water. In this way, soak all the pulses. If you do not swell during frying, sprinkle the dough again with a little water. Break the curd separately. If you feel dense, you can add a little water. Mix sugar or molasses, salt and yogurt together. Mix 2 teaspoons of grilled spices from the past.
Put a lot of water in a glass bowl. Pour a mixture of yogurt over the gram. Sprinkle powder spices on top. You can also grate leaves and coriander leaves. Allow 3 to 4 hours of yogurt to taste. If you wish, you can also freeze.
Yogurt fo
Fooka: red flour 2 cups, half a cup of semolina, 2 tablespoons of talamachea, salt taste, if the water is needed.
Make all the ingredients together and make a hard dough, cut the bread into small pieces and make a foam with sesame oil.
For pulping powder: 2 tablespoons of coriander powder, 2 tablespoons of cumin powder, 1 table-spoon of black pepper powder.
Talk: 1 cup of tamarind, 1/2 cup of sugar, 2 tablespoons of coriander leaves, 5 green chillies, 6 grams of dry chilli, 6 teaspoons of bit salt and a half teaspoon. Blend together and lighten the dough. Now pour 1 cup of water, and half a tablespoon chopped salt together.
Purd: Put 1 cup of potato chutney, 1 cup of boiled dal, 1 cup of onion, green chili, and spices of powder with spices and salt.
Finally, put the plates in a pan and fill it with a mixture of yogurt, sprinkle it with coriander leaves, and fry it with a bowl and serve it in a pan.
Curd leaves
Ingredients: half a kilogram of pomegranate, 1 cup of gram flour, Bhujia half cup, Chut spice 2 teaspoons, 1 teaspoon of dried pepper, 1 teaspoon of sugar, 2 teaspoons of sugar, 2 tablespoons of oil, 4 tablespoons of mint leaves, onion 4 tablespoons, raw greenish chili 1 teaspoon, salt to taste, one cup of cucumber, one cup of tomato curry and one cup.
Method: Boil for 5-6 hours and boil it with yellow and salt. Heat the oil and onion and chillies roasted with chilli and after a few more spoonful of 1 teaspoon of chaat. Pour it in the serving bowl, cool it down.
The remaining chaat spice with yogurt, 2 tablespoons of mint leaves, bit salt, sugar, salt, pepper powder and poured on the batter. To him, Shasakuchi, Tomatocuchi, Putinapata, Raw Murichhuchi and Bhujia will be circulated in phases.
@murad06