Amiri Khaman

Ingredients

450 gms gram dal
1" piece ginger
6 green chillies
1 tsp soda bi-carb
½ tsp haldi powder
4 tbsp oil
2 tsp mustard seeds
¼ tsp asafoetida
20 cloves garlic, finely chopped
juice of 2 large lemons
salt to taste
For garnishing
2 teacups bhel sev
2 tbsp grated fresh coconut
2 teacups bhel sev
2 tbsp grated fresh coconut
2 tbsp coriander, chopped

Preparation Method

Soak the dal for at least 6 hours. Keep 4 tbsp of dal aside and grind the remaining with the green chillies and ginger.
Put the whole (unground) dal. Put the soda bi-carb, haldi powder and salt. Keep the mixture aside for 4 hours.
Spread a little mixture at a time in a thali and steam to make dhoklas.
Repeat the same procedure for the remaining mixture.
Cool and crumble. Put the sugar, lemon juice and a little salt and stir properly.
Heat the oil in a vessel and put the mustard seeds.
When they crackle, put the garlic and sauté again for a few seconds.
Put the asafoetida and sauté again for a few seconds.
Pour this mixture on top of the crumbled dhoklas.
Garnish with chopped coriander, grated coconut and serve.
Ready to serve.

Aloo Tikki

Ingredients

4 aloo
4 green chillies
A handful fried peanuts
Salt to taste
1 onion

Preparation Method

Chop the onion into fine pieces.
Boil potatoes peel the skin off & mash it.
Add this to the onion along with chopped green chillies salt & lightly powdered peanuts.
Mix all this and make small balls from these & press each of them lightly to form a circular shape.
Sprinkle oil on tava, add these tikkis to it, sprinkle oil as desired and fry them on the tava.

Chocolate Fingers

Ingredients

½ cup almonds, roasted and chopped
1 cup biscuits, crushed
175 gm plain chocolate
2 tbsp honey

Preparation Method

Grease and line a squarecake tin.
Put the butter, chocolate and honey in a pan and heat gently until it get melted.
Stir in the biscuits crumbs and almond until thoroughly mixed, turn into the prepared tin and smooth the top.
Leave until set, then cut into fingers before serving.