Saffron and Silver Leaves
In a pan put one cup of milk, once milk starts getting warm add sugar and saffron strands.
Now allow the milk to boil. Put the gas into low flame and allow it to simmer.
Milk will turn golden yellow due to saffron.
Switch off the flame, put the milk into the cup do not strane saffron strands.
You can garnish the milk with chopped almonds and ground cardamom.
Enjoy this hot saffron milk any time of the day.
Wash and soak the Urad dal in enough after for 2 hours.
Strain the water and grind the dal with ginger to make a coarse paste.
Heat oil in a pan.
When the oil is hot, add cumin seeds, hing and fennel seeds.
Add the ground dal, garam masala powder, dry mango powder and salt.
Fry for 5 -6 minutes till dry.
Remove from heat and keep aside.
Assembling the poories
Make small balls from the dough.
Slightly spread it using a rolling pin.
Keep a small amount of filling in the center and bring the ends together.
Dust and roll the poories.
Heat oil in a pan.
Deep fry the poories from both the sides till puffed and golden brown.
Serve with cholar dal or aloo ki sabzi.
Soak chickpeas overnight and pressure cook it with little salt and 1½ cups of water until cooked.
Grind together cardamom seeds, cloves, black peppercorns, and ¼” cinnamon.
. Mix rice flour with water and keep aside.
Heat oil in a saucepan and add cumin seeds. When cumin seeds splutter add asafoetida and sautefor few seconds.
.Add the garam masala powder, coriander powder, cinnamon pieces, turmeric powder and fry for few seconds.
Add cooked chickpeas, chilli powder, salt and mix properly and fry for 2-3 minutes until spices coat the chickpeas.
Turn the heat to low, gradually add beaten curd while stirring the chickpeas. This step is crucial. Keep stirring until curd mixes well. Increase the heat to medium and continue cooking until curd starts to boil. Keep stirring the mixture to avoid the curd from breaking up or curdling.
Add rice flour mixture, butter or ghee and keep stirring. Once it comes to a boil, cook for 3-4 minutes or until it is cooked and reaches the right consistency. The gravy thickens as it cools.
Garnish with coriander leaves and serve with roti, puri or rice.