Food n' More Food

Take 2 small katories besan(rawa variety & not the powdery)
Add garlic ginger paste 1 tspn , 1/2 tspn ajwain & kalonji, salt & mirchi powder & a little oil.

Knead into a smooth dough. Roll into large rolls like the diameter of 1" and cut into thick rings .

Take a little oil, heat-add a few curry leaves, mustard 1/2 tsp, a dash of hing, a slit green chilly, now add 2 heaped tbspns besan roast for 2 mins, add whisked curds( consistency of lassi)&dissolve with salt to taste & a little haldi & a little chilli powder .

Cook for a little while-say 3 ins till after boiling point.
Add the besan rings and cook like dumplings.
In case the consistency is too thick add more curd.

Serve hot garnished with mint leaves.


For Sabji:

Fry a finely chopped onion till brown, along with 1/2"ginger finely chopped
Now add soaked masala of Dhania-1 tspn, 1 tspn jeera powder, 1/2 tsp haldi, 1tspn chilli powder, fry till oil separates, add grated tomato, stir further more
.

Add hot water approx 1 to 1.5 katori-let it boil, now add the rings & cook for a while more.

Serve with hot gooeey rice/basmati rice with lots of ghee