===== Dhansak =====

	
== INGREDIENTS: ==
  * Tovar washed 100gm
  * cup Red Gram (split)
  * Masoor dal washed 75 gm
  * Ghee 30 gm
  * Chopped onion 150 gm
  * Ginger garlic paste 2tbsp
  * Red pumpkin peeled & diced 100gm
  * Brinjal peeled & diced 100 gm
  * Potatoes diced 100 gm
  * Sweet potatoes diced 50 gm
  * Fenugreek leaves chopped/spinach 30 gm
  * Coriander leaves chopped 30 gm
  * Tomatoes chopped 200gm
  * Pepper corn 8 nos
  * Green chilli chopped 2-3 nos
  * Red chilli powder 1tsp
  * Turmeric powder 1/2 tsp
  * Cumin powder 1/2 tsp
  * Dhania powder 1/2 tsp
  * Water 1.5lit
  * Tamarind pulp 30 gm

== Dhansak masala (grind to paste ) ==

  * Garlic 2 pod
  * Ginger 60 gm
  * Kashmiri dry chilli 6 nos
  * Cumin 1tsp
  * Coriander 1 tsp
  * Cinnamon stick 1stick
  * Cardamom 2 nos
  * Cloves 3 nos


== Garnish ==

  * Brown onion slices 1 no
  * Chopped coriander 10 gm
  * Slit green chilli 2no


== PROCEDURE: ==

  * Heat 50 gm ghee in cooker, add chopped onions and saute.
  * Add ginger and garlic paste saute over slow heat for 2 minutes.
  * Then add both dals and vegetables dices, cook for 10 minute, 
  * Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
  * Add around 1 1/2 litre of water and pressure-cook till one whistle.
  * Then simmer and again cook for 15 min
  * Pass the vege tables &dal through straines/blender.
  * In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
  * Add strained dal and tamarind pulp.
  * Cook for 5 min or correct consistency
  * Garnish with coriander leaves, slit green chilli and brown sliced onions.
  * Serve hot with brown rice & kebabs.



===== Falooda =====

== INGREDIENTS: ==

<code text>
3  bottles milk (1 1/2 litres)
200g sugar (1 cup less 1 desert spoon)
5 tea spoon tukmuri seeds soaked overnight in 1 1/2 cups water
3 table spoon rose syrup or 1/2 tea spoon rose essence or desert spoon rose water
1 heaped table spoon cornflour (optional) vanilla ice cream or cream if desired
</code>

== PROCEDURE: ==
<code text>	

  - Add sugar to milk and bring it to boil. Lower flames and simmer, uncovered, on very slow fire 50 to 60 minutes.
  - Cool thoroughly.
  - Mix cornflour  with 1 1/2 cups water and cook on low fire till it begins to look transparent. 
    Immediately pour mixture into a colander which should be placed over a pan containing ice and 1 cup water. 
    stir vigrously with a back of a round spoon or ladle till cornflour mixture is seived through. 
    It will fall into the iced water in drops and solidify. After 1/2 hour strain water.
  - To cooled milk add rose syrup (if using rose water or essence add a few drops red food colouring 
    to make pink Falooda) Also add tukmuri seeds and cornflour drops.
  - Chill in refrigerator.
  - Serve chilled glasses and add a desert spoon vanilla icecreamor 1 teaspoon cream per glas of Falooda if desired.

    Make 8 glasses.

</code>
===== Goda Masala =====

== INGREDIENTS: ==
<code text>
500gms (8 C) coriander seeds
125gms (1C) cumin seeds
125gms (3 C) grated dried coconut
125gms (1C) sesame seeds
30gms (1/4 C) shah jeera
30gms (1/5 C) cloves
30gms (1/3 C) black cardamom
30gms (about 20) tejpatta
30gms (3/4 C) dagad phool
</code>

== PROCEDURE: ==
<code text>
Using very little oil in a heavy skillet or pan, on medium heat, 
roast all spices separately till well browned. Grind individually. 
Mix till well combined. Pack pressing into glass jars, 
covering with a thin layer of salt on top (only if made in large quantities that need to be stored longer).
</code>
===== Gujarati Khaman =====

=== Ingredients ===
  * 1 cup rice 
  * 1 cup urad dal 
  * 1 cup yellow moong dal 
  * 3 cups sour buttermilk 
  * 2 green chillies crushed fine 
  * 1/4 tsp - ginger grated fine 
  * 1/2 tsp - soda bicarb 
  * 2 tbsp - oil
  * 2-3 pinches red chilli powder 
  * 1/2 tbsp - coriander finely chopped 
  * Salt To Taste

=== Method ===

  * Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
  * The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture. 
  * Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl. 
  * Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve soda-bi-carb in the oil. Add to butter. 
  * Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate. 
  * Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done. 
  * Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. 
  * Cut khaman into squares or diamonds and serve hot with coconut chutney.


===== Rajashthani Papad Ki Sabji  =====

=== Ingredients ===
  * 2-3 medium sized papads
  * 1 tbsp curds
  * 1/2 tsp chilli powder
  * 1-2 pinches turmeric
  * 1-2 pinches asafoetida
  * 1/4 tsp cumin
  * 1/4 mustard seeds
  * 1 tbsp ghee
  * 1 tsp chopped coriander
  * Salt To Taste
  * 1 cup water

=== Method ===

  * Crack the papads into 1 inch squares.
  * Heat ghee in a saucepan, add seeds.
  * Add asafoetida. Add chilli powder and curds at the same time. Stir till curds brown
  * Add turmeric, water and salt. Boil.
  * Add papads and coriander.
  * Boil for 3-4 minutes.
  * Serve papad ki sabzi hot with chappatis.