BAKED MOONG SPROUT WADAS

Nutritious wadas made of mixed dals and moong sprouts baked to perfection Preparation Time : 10 hours Cooking Time : 8-10 minutes Servings : 4

INGREDIENTS Split green gram skinless (dhuli moong dal) 1 1/2 cups Split black gram skinless (dhuli urad dal) 2 tablespoons Moong sprouts , blanched 1/2 cup Green chillies, chopped 2-3 Ginger, chopped 1 inch piece Salt to taste Turmeric powder 1/4 teaspoon Red chilli powder 1 teaspoo Garam masala powder 1/2 teaspoon Baking powder 1/4 teaspoon Oil for greasing Yogurt, whisked and salted2 cups Green chutney 1/2 cu Sweet tamarind chutney 1/2 cup Fresh coriander leaves 2 tablespoons METHOD Mix moong dal and urad dal. Clean, wash and soak in three cups of water for two hours. Drain and set aside. Grind the soaked dals along with blanched sprouts, green chillies and half of the ginger to a coarse thick paste using very little water. Transfer into a large bowl. Mix well and set aside to ferment for six to eight hours. Add salt, turmeric powder, red chilli powder, garam masala and baking powder. Mix well. Stir in remaining chopped ginger. Grease a Microwave plate. Place spoonfuls of wada mixture on the plate. Cook on Microwave HIGH (100 %) for one and a half to two minutes. To serve: Cover wadas with salted yogurt and drizzle with coriander chutney and sweet tamarind chutney. Garnish with chopped coriander leaves.

BAKED NAMAKPARA
Baked flour diamonds flavoured with carom seeds. Preparation Time : 10 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Whole wheat flour (atta) 1 1/2 cups Refined flour (maida) 1/2 cup Baking powder 1/2 teaspoon Ghee 1/2 cup Salt to taste Carom seeds (ajwain) 1/2 teaspoon METHOD Mix the two flours and baking powder. Add ghee and rub in with fingertips to get crumby consistency. Add salt and crushed carom seeds. Add sufficient cold water to make a stiff dough. Cover the dough and let it rest for some time. Preheat oven to 200C. Sprinkle some refined flour on a flat surface and roll out the dough into a half centimetre thick diskette (chapati). Grease a baking tray with a little oil and sprinkle refined flour on it. Cut the rolled out dough into diamond shaped pieces. Place them on the baking tray and bake in the preheated oven at 200C for fifteen to twenty minutes. Serve hot or cool them down and store in an airtight container.

BAKED SAMOSA

A very famous Indian snack cooked in a different way. Preparation Time : 20-25 minutes Cooking Time : 30-35 minutes Servings : 4 INGREDIENTS FOR COVERING

Whole wheat flour (atta) 1 cup Carom seeds (ajwain) 1/2 teaspoon Salt to taste Stuffing Potatoes, cut into small pieces 2 medium Green peas, blanched 1/4 cup Cumin seeds 1 teaspoon Ginger, chopped 1/2 inch piece Green chillies, chopped 3-4 Red chilli powder 1 teaspoon Dry mango powder (amchur) 1/2 teaspoon Garam masala powder 1/2 teaspoon Salt to taste Fresh coriander leaves, chopped 2 tablespoons METHOD Mix the ingredients for the covering. Add five to six tablespoons of water and knead to a smooth, stiff dough. Let it rest, covered with a damp cloth, for 1015 minutes. Heat a non-stick pan and lightly roast the cumin seeds. Add the ginger, green chillies and potatoes and stir. Add the red chilli powder, amchur, garam masala and salt. Stir well. Sprinkle over a little water and cook, covered, for 1012 minutes. Add the blanched green peas and cook for 5 minutes on a low heat. Add the coriander leaves and mix. Let the mixture cool and divide into eight portions. Preheat the oven to 200 C. Divide the dough into four equal portions and roll them into balls. Then roll them into ovalshaped rotis . Cut them in half and dampen the edges with water. Shape each half into a cone and stuff it with the potato-and- peas filling. Seal the edges well. Arrange the samosas on a baking tray and bake in the preheated oven at 180C for 2025 minutes, turning them every 5 minutes. Best had hot with green chutney