Recipes

Desastha type Pitla
Incredents: To serve 6 people: Chana dal---11/2 tblsps, Udad dal--- 2 spoons, Dry cillies 4/5,
Pepper---one tsp. DRy coconut 1/2 cup, Dhania seeds ---one tsp. fry all these incredents with a little oil till agood arome emits, when cool grind to a fine powder or grind fine like chutney.
Vegetables beans, grey pumpkin, raw banana,Padval, potato,suran[yam], ground nuts .
Tamarind a small lemon size soaked .TUR DAL one cup. boil the dal, boil the vegetables with a little salt and haldhi powder.boil Till all the vegs are boiled add the boiled dal and the tamarind paste , boil till the raw smell of the tamarind dissappears, add the gound powder/ paste .Add water to bring it to required consistancy. Boil for a one or two minutes stirring all the time. Seoson with a little oil heated add hing and mustard and curry leaves.

Ambode
Incredents Tur dal one cup, Chana dal---1/2 cup, red cillies a few, green chillies a few, one tsp dhania seeds hing a little, ginger a small peice. coconut scappings 1/2 cup,oil for frying.
Soak both the dals for an hour or little more with the red chillies. Grind coursly along with the other incredents and salt to a course paste without adding too much water. It should be thick enough to shape into vadas.heat oil when the oil is hot reduce the heat to medium and fry the ambodes till golden and crisp. This is basic recipe you may add pudina leaves too if you like or even cabbage. Dont grind the dals too soft, if it is soft the ambodes will not be crisp.When grinding dont run the mixie for long periods, this will make the paste too soft. run the mixi shortly for a few seconds 5/ 6 times to make a course paste.