Kachauri

For kachori Dough:
Plain flour - 1 cup
Oil - 1/3rd cup
Baking powder - 1/4th tsp
Salt
Water

For filling:
Urad dhuli - 1 cup
Oil - 1 tbsp
Saunf - 2 tbsp
Salt to taste

Method:
For the dough:
1. First sieve the flour and then add salt, baking powder and ghee into it. Mix well.
2. Add cold water and knead into a smooth dough.
3. Keep the dough for half an hour, covered with wet cloth.

For Filling:
4. Wash dal thoroughly and soak it in water for 3-4 hours.
5. Grind it coarsely using very little water.
6. Heat oil in a pan. Add asafoetida. Add saunf and let it cook. Add salt
8. Add dal to it and fry it till it doesn't smell raw and is dark brown.

9. Now take the mixed dough then knead it once again.
10. Make small balls of almost equal size and roll out the balls to approximately three to four inches in diameter. Put about 2 tsps of filling in the center.
11. Seal the edges together using a little water and roll into a round ball.
12. Heat oil in a deep frying pan on high. Deep fry the kachories on medium heat until golden brown.

Serve hot with aloo tamatar or chutney.

Sprout Dal

Sabut moong dal - 1/2 cup
Rajma - 1/2 cup
Chana - 1/2 cup
Chopped onion - 1
Chopped tomato - 1
Lemon juice to taste
Salt to taste

Method:
Soak dal, rajma and chana in sufficient water for 8 hours.
Transfer them to a cloth.
Soak the cloth in water.
Cover the lentils completely with the cloth.
Place the cloth in the container and store it in a warm place.
In summers, let it remain outside for 6 hours, in winters for 8-9 hrs. Take care that the cloth does not get dry.
Once the lentils sprout, add a lil water to the pressure cooker and transfer the lentils to the pressure cooker.
Let it cook for 2 whistles.
When done add chopped onion, tomatoes, cilantro and lemon juice to the lentils.
Eat as is or with roti or chawal.

Bread Poha

Ingredients:
1 Onion (medium sized)
1 Tomato (medium sized)
few kadi patta's (curry leaves)
1 green chilli (medium)
½ tsp rai (mustard seeds)
Cooking oil to fry
4-5 pieces of sliced bread
1 tsp salt
¼ tsp red chilli powder, amchur powder, jeera powder
½ tsp garam masala
Coriander leaves to garnish

Directions
Finely chop onion, tomato & green chili.
Sprinkle bread pieces with water (do not soak in water as the breads should not be too wet) so as to make the breads soft enough to be made pieces of.
Now rub each bread piece between your palms to make small flakes (chooraa) & keep aside.
Heat oil in a pan & add mustard seeds. When they start spluttering, add curry leaves, chopped green chili & onion.
Fry till the onions are golden & then add chopped tomato & add all the spices.
When the masala is cooked add the bread to the pan & fry for about 5 minutes.
Garnish with coriander leaves & serve hot with tea.