9. Cucumber Bacri

   1. grate 1/2 cucumber in a bowl
   2. add
      • 1/2 cup dessicated coconut
      • ~1 cup big rawa (coarse semolina)
      • ~1/2 cup small rawa (fine semolina)
      • salt to taste
      • 2 spoons sugar
      • add ~1 cup water
   3. mix
   4. heat the frying pan with high heat
   5. spread oil lightly
   6. spread three ladles …

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10. Channa Masala

    1. chop 1 big onion, 1 small tomato
    2. put oil in wok with high heat
    3. add 1/2 teaspoon cumin seeds (jeera)
    4. when the jeera starts popping, reduce heat (6) and add
       • onions
       • one green chilli, sliced
       • 1 bay leaf
    5. fry until golden brown
    6. add ginger garlic paste 1/2 spoon …

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11. Channa Usli

    1. open a tin of chickpeas and drain them
    2. in a wok put 1 spoon oil and heat (9)
    3. when hot, add 1/2 spoon mustard seeds
    4. when popping, reduce heat to medium (5-6) add
       • 1/4 spoon heeng (asafoetida)
       • 5-6 curry leaves
       • 1 green chilli slit in half
    5. fry for …

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12. Pan Polo

    Preparation

    This can be done on the same day or the day before as convenient.

    1. soak 1 cup rice (2 meals) for 2-3 hours
    2. wash the rice
    3. add 1/2 cup desiccated coconut
    4. grind in blender with water
       • fill the blender ~ half way with 20% water, 80% mixture
       • it should …

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13. Dal Kitchdi

    1. in pressure cooker add 1 table spoon oil and heat
    2. add and fry until popping
       • 1 spoon jeera
       • 2 green chilli
    3. add 2 onions and fry until lightly golden
    4. while frying, wash, drain
       • 1 cup rice
       • 1/2 cup toor dal
    5. [optional] add mixed vegetables (eg. from frozen)
    6. add chopped …

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14. Chapati

    1. add in a large bowl
       • 1 cup hot water
       • 1 spoon oil
       • 1/4 spoon salt
       • [optional] 1/4 spoon sugar
    2. add wheat flower
       • start with a ladle full and mix
       • keep adding in smaller increments and knead thoroughly
       • it will become dry and not sticky, but still soft
    3. keep …

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15. Palak Curry

    1. in a bowl put 200g spinach and hot water for 5 minutes (blanching)
    2. chop
       • 2 onions (2 white or 1 white and 1 red)
       • 1 tomato
       • 1 chilli (long cut)
    3. start frying in a wok on high heat (9) with 2 spoons oil
    4. add 1/2 spoon jeera (cumin seeds …

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16. Dali Thoy

    1. wash and drain 1 cup of toor dal (red lentils) 3 times
    2. start to boil it with 1/2 pot water on medium heat (6)
    3. add
       • 1/4 spoon turmeric
       • 1/2 spoon oil
    4. boil for 20-30 minutes until soft and add more water as needed
    5. when half soft add …

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17. Coconut Chutney

    1. add
       • 1.5 cup desiccated coconut
       • 1 piece tamarind (~3cm²)
       • some warm water until soaked
       • 3 green chilli
       • 1/4 spoon salt
    2. blend until consistent

    Variations

    There are many variations that simply involve one or more of the following ingredients:

    • coriander, when almost blended
    • 1 piece ginger, before blending

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18. Cucumber Idli

    1. grate 2 cucumbers in a bowl
    2. add
       • 1.5 cup desiccated coconut
       • 2 cups rice rawa (coarsely ground rice)
       • 2-3 spoons sugar
       • 1.5 spoons salt
    3. mix by hand and leave to soak for 10 minutes (rawa will soak in cucumber's water)
    4. [optional] put haldi (turmeric) leaf pieces in the …

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