18
Place cabbage wedges horizontally in the Feeder Tube.
Shred
using firm
pressure. Then position carrots horizontally in the Feeder Tube.
Shred
using
firm pressure. Follow the same procedure for the capsicums and beans.
Add the shredded vegetables, panner and bean sprouts to the boiling stock.
Simmer for 15 minutes.
Add lightly beaten egg white, stirring continuously.
Check seasoning and serve hot.
DHOKLA
You will need :
• 2 cups (200 gms.) Bengal Gram ¾ cup (80 gms.) Black Gram ½” Ginger
• 8 Green Chillies • 6 tbsp. (90 gms) Oil • 1 tsp. Mustard Seeds • a pinch of
Asafoetida • 3-4 Curry leaves • ½ tsp. Sugar • 1 tsp. Baking Soda • 2 tsp. Salt
• ½ tsp. Turmeric • 1 cup (275 gms.) Curd • 2-3 tbsp. Lemon Juice or Tamarind
Water
•
•
How to Prepare
Mix the two cup grams and soak for 5-6 hours.
Place the grams in the Food Processor Bowl. Add curd, sugar and salt.
Grind
until a fine texture is obtained. Remove to a bowl.
Grind
ginger, asafoetida and 2 green chillies. Add to the above mixture.
Add all the remaining ingredients except baking soda and lemon juice/tamarind
water and leave for 12 hours or till the mixture starts to ferment.
Add baking soda and 1tsp. lemon juice. Mix well and pressure cook the mixture
for 20 minutes.
Heat oil and fry mustard seeds and curry leaves. Add to steamed mixture.
Remove from pressure cooker and cut into small pieces.
Slice
and seed the remaining green chillies. Soak them in the lemon juice/
tamarind water. Pour the juice over the small pieces and serve garnished with
green chillies.
MOONG DAL DOSA
You will need :
How to Prepare
• 1 1/3 cups (200 gms.) Green Gram • 1 tbsp. chopped Ginger • 3 chopped
Green Chillies • 1 tsp. Salt • ½ tsp. Red pepper • ½ tsp. Garam Masala • ½
tsp ground Cumin Seeds • 1 tsp. ground Coriander Seeds • Oil for frying.
Soak green gram for 5 hours.
Drain and transfer to Food Processor Bowl. Add ginger, green chillies, a little
water and
grind
till a smooth paste is formed. The butter should be of
pouring consistency. Add seasoning. Mix well.
Heat tawa. Smear a little oil. Pour ladleful of butter. Spread to form a thin
pancake. Pour a tsp. of oil around and over it. cook for 2-3 minutes. Turn the
other side and cook for a minute or two.
Serve with chutney.
SAMBAR
You will need :
How to Prepare
• 2 cups (200 gms.) Yellow Lentils • 4 (200 gms.) Onions • 2 tbsp. grated
Coconut • 4 tsp. Salt • 1 tsp. Mustard Seeds • 1 spring of Curry Leaves • 50
gms. Tamarind • A pinch of Turmeric and Asafoetida • 2 tbsp. Sambar Powder
• Oil for frying
Soak tamarind in water.
Cook lentils on low heat with salt and turmeric till the grains break partly.
Transfer lentils to Food Processor Bowl.
Grind
to form a smooth paste.
Heat oil. Add quartered onions and fry to separate the layers. Add mustard
seeds, curry leaves, asoafoetida dissolved in little water, grated coconut and
sambar powder. Cook for a few minutes.
Add tamarind water to the lentils.
Add onion mixture and bring to boil. Reduce heat after a minute.
Coarsely chopped fried tomatoes can be added to the sambar before serving.
19
