Me As Chef

INGREDIENTS: 1) 1 1/2 Cups Rice 2) 1/2 Cup Dried Tamarind 3) 4 Teaspoons Chana Daal 4) 4 Teaspoons Urad Daal 5) 1 Teaspoon Mustard Seeds 6) 1/4 Teaspoon Asafoetida 7) 1 Teaspoon Coriander Seeds 8) 1/2 Teaspoon Fenugreek Seeds 9) 2 Dried Red Chillies 10) 2 Green Chillies 11) Few Curry Leaves 12) 1/2 Cup Peanuts 13) 1 Cup hot water 14) 1 Teaspoon Turmeric 15) Salt to taste 16) 3 Tablespoon oil PREPARATION TIME: 40 Minutes HOW TO PREPARE: * In a pan dry roast the peanuts and keep aside to cool * In a pan Dry roast fenugreek seeds, coriander seeds, grind to make powder * In a bowl add hot water to tamarind and keep soaked till soft * Once its soft, mash it and take out the tamarind pulp * In a deep vessel, cook rice till done and strain extra water and keep aside * In a wok, heat oil and add chana daal and saute it * Add Urad daal, mustard seeds, red chilly, green chilly, and asafoetida * Saute till mustard seeds crackle, add curry leaves and turmeric powder * Finally add

INGREDIENTS: 1) 250 gms Seedless Khajur/Dates 2) 1/4 cup Almonds 3) 1/4 Cup Cashew 4) 1/4 Cup Pistachios 5) 3 Tablespoon Poppy Seeds 6) 1/2 Teaspoon Elaichi/Cardamom Powder 7) 1 Tablespoon Ghee/Clarified Butter 8) Few Foil sheets PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Chop the dates into small fine pieces and keep aside * In a pan add little ghee and roast nuts till 2-3 minutes * Add rest of the ghee and add all chopped dates * Keep mixing till dates mixture is melted and no lumps are there * Do not cook on high flame as the dates can burn, always low flame * Add in Elaichi powder and half of the poppy seeds * Keep stirring and add chopped nuts, mix till it the mix comes together * Take pan off heat and let the mix cool a little, till it can be handled * When the temperature is enough to take it in hand, divide mix into 4 parts * In a plate spread rest of the poppy seeds * Make 3" thick cylinder from one part and roll it onto poppy seeds * Similarly do