1.     Soak the dal; overnight in water about 2 inches above the dal.

2.     Drain dal.  Pour half of them into the food processor.  Add half the yogurt blended with water and grind coarsely.  Take care not to over grind.

3.     Repeat until all the dal; is coarsely ground.  Pour the mixture into a mixing bowl.

4.     Add the salt, hing, baking soda, citric acid, ginger and chillies.  Mix well with the hands so the mixture becomes light and fluffy.

5.     Lightly oil three 8-inch cake pans.  Pour 1/3 of the mixture into each pan. Arrange the pan on 3 tiers of a steamer and steam about 5 minutes or until cooked.  (The tip of a knife inserted in the center will one out clean.) If you do not have a steamer with several tiers,. Steam one pan at a time and repeat until all the dhoklas are cooked.

6.     Let the pans stand outside the steamer briefly.  Cut the breads into 1 � inch cubes and transfer top a platter.

7.     Heat the oil in a large skillet.  When it is almost hot add the mustard and cumin seeds.  Cook briefly.

8.     Add the hing and water.  Add the cubes of bread (there will be more than one layer). Sprinkle with half the coriander and grated coconut.  Toss the pieces in the skillet until they are all covered with spices.  Leave on the heat for a few minutes until warm.  Transfer the dhokalas to a platter and sprinkle with remaining coriander and coconut. Serve with coriander chutney.

                                                               Serves 6-8

Stuffed Bread with Dal Filling

(Mung dal kachori)


1 cup mung dal; without skin,                             2 tsp ground chilli (optional)

  soaked in water 4 hours                                    1 tsp ground turmeric

5 Tblsp oil                                                  1 tsp hing

� tsp mustard seeds                                  2 Tblsp garam masala

1 � tsp mustard seeds                               Juice of 1 lemon

Salt                                                             � coconut, grated

2 Tblsp ground cumin                                2 Tblsp raisins

1 Tblsp chop. Coriander leaves


1 cup all-purpose flour                              Salt to taste

3 Tblsp ghee                                              Vegetable shortening for frying

1.     Heat 2 Tblsp of oil in a pan.  Add � tsp mustard seeds.  Add washed dal.  Add 1 � cups of water and salt.  Allow to cook till the dal becomes tender and the water is absorbed (about 25 minutes).  Remove from heat and set aside.

2.     Heat the remaining 3 Tblsp of oil in a pan.  Add cooked dal (from step 1) and keep stirring till dal becomes dry and of golden color.  Remove from heat and let it cool.  Add all the other ingredients and mix well.

3.     In a bowl, mix the flour with melted ghee and salt.  Make dough by adding water and knead well.  Form balls the size of lemons and roll out into rounds 3 inches in diameter.  Fill them with 1 Tblsp filling.  Turn into kachori shape by pulling up the edges to form a pouch with the filling inside.  Pinch the puch opening together to seal.

4.     Preheat the oil and deep fry 4-5 pouches in vegetable shortening on medium heat.  Do the same with the rest of the kachoris.  Serve with date sauce.

                                               Yields 15-18 kachoris

Baked Vegetable-Dal Cake

(Handavo � No. 1)

1 � cup cream of wheat                                      2 green chillies & 1 inch ginger,

� cup chick-pea flour                                  ground into a fine paste

� cup rice flour                                          2 Tblsp chop. Coriander leaves

� cup wheat flour                                                � cup peas

4 Tblsp oil                                                  1 med.  Potato peeled & grated

2 cups yogurt                                             1 cup grated zucchini

� cup water or more                                 2 Tblsp oil

�  tsp soda bicarbonate                                      1 tsp mustard seeds

Salt to taste                                                         1 tsp sesame seeds

2 tsp sugar                                                 � tsp hing

1.     In a mixing bowl put the cream of wheat, chick-pea flour, rice and wheat flour.  Add oil,. Yogurt, water, soda bicarbonate and salt and mix well.  The batter should be like a pancake batter consistency.  Leave the batter for 12 to 14 hours for fermentation.

2.     Add sugar,. Chilli, ginger,. Coriander leaves, peas, potato and zucchini to the batter and mix well.

3.     In an ovenproof pan, heat oil.  Add mustard seeds and sesame seeds. As soon as the mustard seeds start popping, add the hing and the batter to the oil mixture.  Mix well.

4.     Bake in a pre-heated oven at 3000 for about 1 hour.  It is done if inserted knife comes out clean and top of cake is brown and crispy.  Cut into squares and serve with coconut chutney and date sauce.

                                                           Sserves 4-6

Baked Vegetable-Dal Cake

(Handavo � No. 2)

1 cup rice, dry, ground,                             2 green chillies & 1 inch ginger

� cup tuver dal, ground coarse                            ground to a fine paste

� cup udad dal, ground coarse                           1 tsp soda bicarbonate

� cup chana dal, ground coarse                         1 tsp turmeric

3 cups buttermilk                                       1 tsp mustard seeds

1 cups vegetable cut small                         2 tsp sesame seeds

  (any combination of green                       � tsp hing

  peas, white pumpkin,                               � cup cooking oil

  potatoes, carrots)                                              curry leaves

Salt to taste

1.     In a food mill dry ground the rice and all the dals.

2.     In a large mixing bowl, place the ground rice and dal.  Mix buttermilk and salt. Let stand overnight to ferment.

3.     Mix rice and ground dal batter,. Chilli-ginger aster, vegetables, Soda bicarbonate,. And turmeric.

4.     In an ovenproof pan, heat � cup of cooking oil.  Add mustard seeds, sesame seeds, curry leaves, hing and fermented batter.  Mix and remove from the heat .

5.     Bake in a pre-heated 3000F oven for 45 minutes or until the top turns brown.  (Insert a knife in the center of cake, when it comes out clean, it is done).

6.     Serve with chutney.

                                                 Serves 4-6

Chick-Pea Flour Rolls


1 cup chick-pea flour (besan)                    Garnish

3 cups buttermilk                                       3 Tblsp oil

1 tsp red chilli powder or                                    2 Tblsp grated coconut

1 � Tblsp green masala                                      1 Tblsp chop. Coriander leaves

� tsp ground turmeric                               � tsp mustard seeds

� tsp hing                                                   � tsp cumin seeds

Salt to taste                                                         � tsp sesame seeds

1.     Mix chick-pea flour, buttermilk, red chilli powder, turmeric, hing and salt in a heavy saucepan.  Place pan on medium heat,. Stirring constantly, for about 30 to 45 minutes.  When mixture becomes thick, try spreading one spoonful on a plate, when it can be lifted and rolled it is ready.

2.     Spread the mixture very thinly with the help of a spoon on a plain metal surface. When cool, Apply very little oil on your fingers and roll the mixture as tightly as possible.

3.     Cut the roll into small pieces and arrange on a platter.

4.     Sprinkle grated coconut and coriander leaves.


1. Heat the oil in a pan.  Add mustard seeds, cumin seeds the sesame seeds and allow to pop.  Remove from heat and pour over Khandvi and serve.

                                                  Serves 4-6

Deep Fried Filled Pastries



3 cups all-purpose flour                                      3 Tblsp ghee

1 tsp salt                                                     �-1 cup water


2 boiled potatoes (1/2 pound)                    � cup boiled fresh green peas

2 Tblsp vegetable oil                                    (about � pound unshelled)

2 tsp scraped, finely                                   1 tsp salt

  chopped ginger                                        1 Tblsp finely chop. Coriander

1 tsp fennel seeds                                                � tsp garam masala

� tsp cumin seeds                                                1/8 tsp hot red pepper

� tsp turmeric                                            2 tsp amchur powder


1.     In a deep bowl, combine flour, salt and ghee.  With your fingertips,. Rub flour and ghee together until they look like flakes of coarse meal.  Pour � cup water over the mixture all at once,. Knead together vigorously, gather dough into a ball.  If dough crumbles,. Add up to 4 Tblsp water, a Tblsp at a time until the particles adhere.

2.     On a lightly floured surface,. Knead the dough by folding it end to end,. Then pressing it down and pushing forward several; times with the heel of your hand.  Repeat until the dough is smooth and elastic (about 10 minutes). Gather into a ball, brush lightly with vegetable oil,. Set in a bowl and drape a damp kithen towel over the top to keep the dough moist.  (Covered with the towel, it can remain at rook temperature for 4 top 5 hours.)


1.     Peel and cut the potatoes into tiny cubes.

2.     In a heavy saucepan or skillet,. Heat the vegetable oil over moderate heat. Add the cumin seeds and when they brown, add ginger.  Stirring constantly, fry for about 1 to 2 minutes.

3.     Stir in fennel seeds and turmeric.  Add the potatoes,. Peas, salt and coriander leave. Reduce the heat to low.  Cover the pan tightly and cook for 5 minutes.

4.     Remove pan from heat.  Stir in garam masala, red pepper and amchur powder. Taste for seasoning.  Put in a bowl and to cool; to room temperature before using it.

Shape and Fill   the Samosas two at a time in the following way:

1.     Pinch off a small piece of dough and roll into a ball about 1 inch in diameter.  (keep remaining dough covered.) On a lightly fouled surface, roll the ball into a 3-inch round.  With a pastry wheel or small knife, cut the round in half.  Moisten the straight edge with a pastry brush or finger dipped in water.  Shape each semicircle into a cone, fill with 1 � tsp of filling.  Moisten and press top edges closed.  (Covered with foil or plastic wrap, the pastries may be made ahead of time and kept for 2 to 3 hours.)

2.     To deep fry pastries, heat 3 cups of vegetable oil in a 10-12 inch wok (in a deep fryer, heat 2-3 inches oil to a temperature of 3750F on a deep frying thermometer).

3.     Preheat oven top 2000F line a large baking dish with double thickness of absorbent paper towels.

4.     Deep fry Samosas 4-5 at a time for 2-3 minutes or until golden brown.  When done, put them in lined dish and keep warm in oven.

5.     To serve, mound samosas on a platter.  Accompanied with chutney in a separate bowl.

                                                     Yields about 60 samosas 

Vegetable Fritters


1 small cucumber                                                Batter

2 small potatoes                                         2 cups chick-pea from (besan)

2-3 cabbage leaves                                    � tsp hing

1 small zucchini                                         � cup water

1 banana                                                    Salt to taste

3-4 spinach leaves

Oil for deep frying

1.     Wash and slice vegetables thin, except for cabbage and spinach leaves, which are cut into 1 inch squares.

2.     Combine batter ingredients.  Add enough water to make batter of pancake consistency, or slightly thinner.

3.     In a wok or deep fryer,. Heat oil until very hot.  Lower heat.  Test the oil by dropping a drop of batter into the oil, it will rise to the top immediately if the oil is of correct temperature.

4.     Mix 1 tsp of the hot oil into the batter top make the Bhajias crispy.

5.     Dip the vegetable pieces into the batter.  Make sure the batter covers the vegetables thoroughly.  Drop 4-5 pieces in oil at a time.  Fry until brown.  Continue until all the vegetables are fried.  Drain on paper towels.  Serve with mint chutney.

                                                              Serves 4-6

Dal Ball with Yogurt

(Dahi pakodi)

Batter                                                         Sauce

1 cup udad dal                                           4 cups whipped yogurt

2 Tblsp finely chopped green                    1 cup water

  pepper (use chilli pepper or                     3 tsp sugar

  sweet green pepper)                                1 tsp salt

� tsp salt                                                    2 Tblsp oil

Water to blend                                           2 tsp mustard seeds

Oil for deep frying                                     2 tsp udad dal

                                                                   10 dried curry leaves

                                                                   3 Tblsp finely chopped

                                                                     coriander leaves


1.     Clean dal and wash thoroughly.  Soak in water to cover for 4 hours.

2.     Strain dal and place in a blender.  Adding just enough water to facilitate blending, grind to a coarse consistency.

3.     Place blended dal in a bowl.  Add chopped green pepper and salt.  Mix well.


1.     Place whipped yogurt in a large bowl.  Mix to a smooth sauce with a mixer.  Add sugar, salt and stir still blended.

2.     Heat oil in a small saucepan.  Add mustard seeds and when they begin to pop, add udad dal and curry leaves.  As soon as the leaves brown, add the mixture to yogurt and stir to blend.  (Udad dal will turn slightly pink. Do not allow it to brown.)

To assemble savory

1.     On low heat, heat 3 incase of oil in a wok or deep fryer.

2.     Using your fingertips or a spoon, take a Tblsp of dal mixture and gently ease it into the heated oil.  Fry only 5-7 balls at a time.  They will puff to twice their size and should not be crowded in the wok.  Turn the balls gently in oil with a slotted spoon to brown evenly on all sides.

3.     When the balls are brown, put them in a bowl of cold water.  Let them soak for 5 minutes.  Gently remove balls from water and press them between your two palms to remove any oil or water.  Place dry balls on a platter.

4.     Repeat steps 2 and 3 until all balls are done.  Place the yogurt  sauce on the balls.

5.     Garnish with coriander and chill in refrigerator before serving.

6.     Serve 3-4 balls with a liberal quantity of sauce in individual bowls, topped with date sauce.

                                    Yields approximately 45 1 inch balls

Potato Rolls



1 cup whole wheat flour                                      2 Tblsp ghee

� cu unbleached white flour                      � tsp salt

                                                                   � cup water (approximately)


1 pound mashed potatoes                                    2 tsp amour powder

4 Tblsp ghee                                              Salt to taste

2 tsp cumin seeds                                                1 Tblsp chop. Coriander leaves

1 green chilli, chopped small                     1 tsp garam masala

2 tsp ginger root                                        Oil for deep frying


1.     Sift flour and salt into large bowl.  Add ghee and mix with fingertips until; flakes are formed. Add water, gather the flakes and make a soft dough by kneading.  The dough should be like a pie dough.

2.     Cover dough and set aside.


1.     In a skillet, heat ghee, add cumin seeds.  As the seeds brown, add chilli (opt.) ginger, mashed potatoes and mix well.  Add amchur powder, salt, coriander leaves and garam masala.  Mix everything together thoroughly with a flat wooden spoon.  Turn off heat.

2.     Set aside and let cool.

To assemble savory

1.     Knead dough thoroughly and divide in half.  Form each into a ball

2.     Dust ball with flour and roll out into 9 inch round.

3.     On rolled dough, place half of potato mixture.  Sported potatoes evenly, leaving a margin of � inch at the outer edge.

4.     Fold � inch of dough at top and bottom of pie over filling Repeat at sides, forming a square.  The pie is now secured, and ready to be rolled.

5.     Take 2 upper corners of dough and roll toward you, until � inch of dough remains.  Seal; the roll securely by pressing the remaining edge into the roll with your fingers.

6.     Cut roll in � inch slices.  Press each slice gently but firmly between your plams preventing slices from falling apart when deep fried.

7.     In preparation for deep frying,. Heat 3 inches of oil on low heat in a wok or deep fryer.

8.     Repeat steps 2-6 with remaining portion of dough.

9.     Deep fry the slices, 5 or 6 at a time, until; golden brown.  Drain on paper towels and serve warm or at rook temperature with coriander chutney.

                          Yields approximately 26 pieces.

Stuffed Crepe


 Puda                                                                    Stuffing

1 cup mung dal                                          2 cups boiled green peas

� cup udad dal                                           � coconut, grated

2 tsp ground chillies and gingers               Coriander leaves

Salt to taste                                                         2 tsp garam masala

Oil as required                                          Salt to taste

                                                                   1 Tblsp oil


1.     Wash and soak dals together in water 2-3 hours.

2.     Drain water and grind into fine paste in an electric blender using very little water.

3.     Add chillies,. Ginger, and salt to batter, allowing them to ferment for 4-5 hours.

4.     Heat a non-stick skillet; and lower heat to medium.  Pour a few spoonfuls of batter in skillet and spread with a spoon (like a crepe about 6 inch in diameter). Pour 1 tsp oil around the crepe and let it browns on the bottom.  Browning indicates end-point for turning over; brown on other side and place on a plate.  Do the same with rest of the batter.

5.     Mash the peas and cook with very little oil for 2-3 minutes.  Add grated coconut, chopped, coriander leaves, garam masala and salt and mix well.  Remove from heat.

6.     Spread 1 Tblsp pea mixture on each crepe and form a roll.  Do same with all crepes.  Serve with date sauce and mint chutney.

                                                                  Yields 12-15 crepes

Bean Sprouts and Cabbage Samosas


1 cup mung bean sprouts                                    2 tsp finely chopped or grated

1 � cups shredded                                                 ginger root

  white cabbage                                          1 Tblsp oil

1 green pepper, put into strips                            Salt to taste


1 cup whole wheat flour                                      2 Tblsp oil

1 cup all-purpose flour                              Salt to taste

          `                                                        Rice flour for rolling out dough


1.     Warm oil in a pan.  Add ginger and cook until light brown.

2.     Add cabbage,. Mung bean sprouts, green pepper, salt; cook until water is absorbed and filling dry.  Remove from  heat and cool.


1.     Mix flours and salt.

2.     Add oil, salt and sufficient water to form dough like pie dough.

3.     Pinch out 24 balls.  Take 2 balls and roll each into 3 inch rounds.  Sprinkle rice flour on one round, place the second round over it and press together. Roat lightly on both sides on a griddle or cast-iron pan.  Remove when half done and separate when still warm.  It will separate easily.  Cut the rounds in half.

To assemble

1.     Take one half of a round and with a pastry brush dipped in a water moisten the straight edge of the semicircle.  Shape it into a cone, and fill it with about 1 � tsp of filling.  Moisten and press the top open edges together and seal lthe cone.  Do the same with the rest of the dough.  (This can be done ahead of time).

2.     Deep fry the samosas as in the samosas recipe.

                                       Yields 48 to 50 samosas

Sapiced Corn with Pomegranate

(Makai no chevado)

1 cup cooked corn kernels                        1 tsp mustard seeds

� cup fresh pomegranate seeds                          � tsp black pepper

� cup sev (vermicelli made                        Salt to taste

  from chick-pea flour)                               � tsp lemon juice

2 tsp oil                                                      2 Tblsp chopped coriander leaves


1.     Heat oil in skillet on low heat.  When hot,. Add mustard seeds.

2.     When mustard seeds stared popping, add corn and mix well, Add salt, pepper and lemon juice.  Mix well and turn off heat.

3.     When cool, and pomegranate seeds, sev and coriander leaves.

4.     Serve in individual bowls as a tea-time snack.

                                           Serves 4

Pressed Rice with Potatoes

(Bateta poha)

1 cup poha (pressed rice)                          2 tsp sugar

2 med.  Potatoes,. Boiled & cubed            2 tsp lemon juice

� cup peas, cooked                                   2 Tblsp oil

1 med. Tomato chopped                                      Dash of hing

1 tsp minced ginger                                   � cup water

� tsp turmeric                                            2 Tblsp finely chopped

1 tsp salt                                                       coriander leaves

1.     Wash poha in a colander.  Squeeze out as much water as much water as possible from the poha with your palms, making a fist, so they are dry.

2.     Spread the poha in a medium sized pan or bowl.

3.     Add potatoes, peas, ginger, turmeric, salt and lemon juice.  Mix well.

4.     In a frying pan, heat oil. Add mustard seeds.  As they start to pop, add hing and tomatoes.  When tomatoes become soft, and poha mixture.  Mix well.

5.     Add the water and mix everything together.  Leave on low heat for 5-7 minutes.

6.     Add coriander leaves and mix.  Remove from heat, and serve in individual bowls.

Tastes good with coriander chutney and masala tea.

                                                    Serves 4-6

Cabbage cheese Toast

1 cup finely shredded cabbage

1 cup finely chopped coriander leaves

� cup finely chopped green pepper (capsicum)

� cup grated mild, rennetless cheese

� cup chick-pea flour

� tsp hing

� cup water

Salt to taste

9 slices of brown bread

Oil for deep frying

1.     In a bowl, mix together cabbage, coriander lease and green pepper.

2.     Add cheese, flour, hing and salt, mix well with your hands.

3.     Add water, a little at a time, until mixture takes on the consistency of a spread.

4.     Cut away the crusts of the slices of bread and cut into 3 inch pieces.

5.     Spread mixture on bread.

6.     Heat oil a deep fryer.  Deep fry bread pieces.  Remove from oil and place on absorbent towels.

7.     Serve with coriander chutney and ketchup.

                                             Yields 18 pieces

To make a quick snack: cut plain cheese sandwich into small squares.  Dip in chick-pea batter and deep fry as in bhajias.

Yellow Split Pea Balls

(Chana dal wadas)

� cup chana dal, soaked for 4-5 hours

� cup poha (pressed rice)

1 cup spinach, finely chopped

� cup coriander leaves, finely chopped

1 Tblsp coriander seeds, crushed or coarsely ground

� tsp ground black pepper

2 Tblsp lemon juice

Salt to taste

Oil for deep frying

1.     Coarsely bland the drained chana dal in a blender with a little water.  Set aside in bowl.

2.     Wash the poha in hot water.  Squeeze out as much water as possible.

3.     Add all the ingredients along with the poha to the ground dal and mix thoroughly.

4.     Shape the mixture into medium-sized balls.

5.     Heat oil in a deep fryer.  When oil is hot,. Add balls a few at a time and lower heat.  Cook until golden brown.

6.     Do the same with rest of the mixture.

7.     Serve with coconut chutney and date sauce.

                                                          Serves 4-6

Raitas and Salads

          In India, raitas and salads are served as a side dish rather than eaten as a dish by itself.

          Raita is made of yogurt combined with different vegetable and/or fruits.  The soothing effect of the chilled raita as opposed to the spicy dal and vegetables brings a good balance to the palate.  Raitas are simple to make and take just a few minutes to put together.  One the basics are acquired,. You may end up with your own combinations,. Besides the ones you find in this book.  Taitas are some times just spiced with salt or mustard seeds and hing.  It is very important to maintain the natural flavor of the yogurt and the vegetables or fruits.

          As salad is to a Westerner, Cachumber is to an Indian.  The Indian version of a salad requires no dressing.  Cachumber is spiced with salt, pepper and lemon juice just before serving.  Sometimes it is flavored with other milled spices like coriander and cumin seed powder.  The crunchiness of this salad is the secret of its success. Swerved with khichadi,. Dal-dhokali or regular lunch, it enhances the taste of food.

          So raitas and cachumbers heighten the aesthetic and nutritional appeal of the food with their natural color,. Texture and coolness.  They also add an artistic touch to the whole menu.