CHEF'S CHOICE

  whole wheat flour- 400g rice flour- 100g salt- to taste ajwain- 1/2 tsp oil- 100ml oil- to deep fry while making khurmi remember the ration of whole wheat flour, rice and oil is 4:1:1.            In a bowl add wheat flour, rice and 100 ml warm oil (moyan). mix it properly. then add salt and ajwain. mix well. Now add water just to knead a dough (dough must be hard). Make a small tikki and keep aside.      heat oil in a kadai and deep fry the khurmi till light brown.  

  For filling moong dal - 1 cuo sugar- 1 cup cardamom powder- 1 tsp nutmeg powder- 1/2 tsp ghee-1 tbsp For dough whole wheat flour- 2 cup salt- to taste water- to knead a dough oil- 1 tbsp soak moong dal for 2hrs Make a soft dough with whole wheat flour, salt, water and oil. Keep aside for 20 mins. boil moong dal till it becomes soft. Heat ghee in a pan and add moong dal. cook till dal become semi dry. cool it completley and grind moong dal with sugar, cardamom powder and nutmeg powder. puran puli filling is ready. make a small ball of dough and stuff this filling. make a small peda and make a parantha. heat tawa and cook parantha by applying ghee on it  serve hot with kadhi.

Full fat milk- 2litre Lemon juice- 2tbsp Cardamom powder- 1/3 tsp Sugar-1/3 cup Pistachio- to garnish Almond- to garnish Ghee- 1tsp * Boil 1 litre milk in a deep bottom pot. * Then add lemon juice to curdle the milk. * Now drain the liquid and keep chena aside * Boil another 1 litre milk in a deep botton pan. Boil it till milk becomes thick. * Add chena in it and allow milk to thicken * Now add sugar, cardamom powder and ghee. Mix it well * stich off the flame when mixture reaches its consistancy. * Greece the tray with ghee and pour the kalakand mixture on it. * Garnish with pistachio and almond sliver.