Me As Chef

INGREDIENTS: 1) 1 Cup Chana Dal 2) 1/2 Cup Yellow Moong Dal 3) 1 Teaspoon Red Chilly Powder 4) 1 Teaspoon Coriander Powder 5) 1 Teaspoon Fennel Powder 6) A Pinch Asafoetida 7) A Pinch Turmeric Powder 8) 1/2 Teaspoon Ginger Garlic Paste 9) 1/2 Teaspoon Dry Mango Powder 10) 1 Green Chilly 11) 2 Tablespoon Ghee/Clarified Butter 12) Salt to Taste 13) 2 Cups Whole wheat Flour 14) 1/2 Cup suji/ semolina 15) 1 Tablespoon chopped coriander leaves 16) 1 Onion 17) 1 Teaspoon Sugar 18) Oil for frying PREPARATION TIME: 30 Minutes HOW TO PREPARE: KNEAD FLOUR: * Take flour and semolina in a bowl * Add Salt, Oil, and little by little water and knead soft * Keep the kneaded flour for 20 mins covered FOR STUFFING: * Soak Dal for 6 Hours, drain and Keep in a grinder * Add Suagr, Green Chilly, Asafoetida, turmeric, chopped onion * Add Ginger garlic paste, Dry Mango, Fennel, Red Chilly and salt * Add Coriander Powder, Fresh Coriander Leaves * Grind and Mix is ready to be stuffed * Take t

INGREDIENTS: 1) 1 Kg Tomatoes 2) 250 gms Garlic peeled 3) 250 gms Ginger 4) 1 Teaspoon Mustard seeds 5) 1/4 Teaspoon Fenugreek seeds/Methi seeds 6) 1 Teaspoon Jeera/Cumin seeds 7) 1 Teaspoon Turmeric Powder 8) 2 Teaspoon Red Chilly Powder 9) 1 Teaspoon Garam Masala 10) 2 Tablespoon Sugar 11) Salt to taste 12) 8 - 10 Whole Black Pepper seeds 13) 1 Tablespoon Sirka/vinegar 14) 3 Tablespoon Mustard Oil PREPARATION TIME: 30 - 45 minutes HOW TO PREPARE: * Make a paste of ginger and garlic and keep aside * Make a paste of tomatoes and keep aside * In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds * Add Ginger Garlic paste and saute till the mix turns brown * Add turmeric, garam masala, and red chilly powder and mix well * Add Tomato paste and cook till water evaporates and mix becomes thick * Add Sugar and salt to taste, keep mixing * Cook till oil seperates and finally add vinegar * Mix well and check the seasoning according to your taste * Serve with para