Thuvaram paruppu ( red gram dal ) : 100 gm
Kadalai paruppu ( bengal gram dal ) : 100 gm
Peppercorn : 10
Oil : 200 gm
Cumin : ½ spoon
wheat flour : 150 gm
Salt : as needed

Method

Mix kadalai paruppu, thuvaram paruppu for ¾ hours in water.
Grind to a fine batter.
Powder peppercorn, cumin,salt and add to the batter.
Heat a little oil in a frying pan.
Add the batter, stir till the water evaporates and remove the pan from the stove.
When cool, prepare small balls.
Knead wheat flour to a dough as for poori.
Prepare poori, place the ball of dal and cover.
Flatten to a poori again.
Heat oil in a frying pan.
Add pooris, fry and set aside.

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1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt
Preparation:

In a saucepan heat 2 tablespoonful of oil.
Add mustard seeds to the oil.
When the mustard seeds start popping add chana and urad daal.
After a minute, add in the ginger, coriander and green chilies.
Saut? them for a minute.
Take the pan off the gas. Add in the rice.
Mix the salt and desiccated coconut.
Just before serving, mix all the ingredients with yogurt (curd) and milk. To make it hot & spicy you can even mix a little Pickle masala.

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500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method:

Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and saut?. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

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1 1/2 lb Potatoes, peeled and chopped

5 c Water

1 Onion, peeled and chopped

1/4 lb Mushrooms

1 ts Oil

1 tb Water

Salt and pepper, to taste 1 c Matzo meal

1 tb Oil

Boil potatoes in water til tender.
Drain and mash potatoes.
In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes.
In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal together in a large bowl.
Form 10 croquettes.
Heat oil in a large frying pan over med-high heat and fry croquettes for 8 minutes on each side.
Serving size is 2 croquettes per person.
Debra Wasserman, “Passover Seder Ideas” from “The Lowfat Jewish Vegetarian Cookbook–Healthy Traditions from Around the World”

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