Chapter : 4 -
Food of the Earth Tests of Heaven
On low heat, heat 3 incase of oil in a wok or deep fryer.
2. Using your fingertips or a spoon, take a Tblsp of dal mixture
and gently ease it into the heated oil. Fry only 5-7 balls at a time.
They will puff to twice their size and should not be crowded in the wok.
Turn the balls gently in oil with a slotted spoon to brown evenly on all
3. When the balls are brown, put them in a bowl of cold water.
Let them soak for 5 minutes. Gently remove balls from water and press
them between your two palms to remove any oil or water. Place dry balls
on a platter.
4. Repeat steps 2 and 3 until all balls are done. Place the
yogurt sauce on the balls.
5. Garnish with coriander and chill in refrigerator before
6. Serve 3-4 balls with a liberal quantity of sauce in individual
bowls, topped with date sauce.
Yields approximately 45 1 inch balls
whole wheat flour 2 Tblsp ghee
unbleached white flour � tsp salt
� cup water
mashed potatoes 2 tsp amour powder
ghee Salt to taste
cumin seeds 1 Tblsp chop.
chilli, chopped small 1 tsp garam masala
ginger root Oil for deep frying
Sift flour and salt into large bowl. Add ghee and mix with
fingertips until; flakes are formed. Add water, gather the flakes and make
a soft dough by kneading. The dough should be like a pie dough.
Cover dough and set aside.
In a skillet, heat ghee, add cumin seeds. As the seeds brown,
add chilli (opt.) ginger, mashed potatoes and mix well. Add amchur
powder, salt, coriander leaves and garam masala. Mix everything together
thoroughly with a flat wooden spoon. Turn off heat.
Set aside and let cool.
Knead dough thoroughly and divide in half. Form each into a
Dust ball with flour and roll out into 9 inch round.
On rolled dough, place half of potato mixture. Sported
potatoes evenly, leaving a margin of � inch at the outer edge.
Fold � inch of dough at top and bottom of pie over filling
Repeat at sides, forming a square. The pie is now secured, and ready to
Take 2 upper corners of dough and roll toward you, until � inch
of dough remains. Seal; the roll securely by pressing the remaining edge
into the roll with your fingers.
Cut roll in � inch slices. Press each slice gently but firmly
between your plams preventing slices from falling apart when deep fried.
In preparation for deep frying,. Heat 3 inches of oil on low
heat in a wok or deep fryer.
Repeat steps 2-6 with remaining portion of dough.
Deep fry the slices, 5 or 6 at a time, until; golden brown.
Drain on paper towels and serve warm or at rook temperature with coriander
Yields approximately 26 pieces.
1 cup mung
dal 2 cups boiled green peas
� cup udad
dal � coconut, grated
ground chillies and gingers Coriander leaves
taste 2 tsp garam masala
required Salt to
Wash and soak dals together in water 2-3 hours.
Drain water and grind into fine paste in an electric blender
using very little water.
Add chillies,. Ginger, and salt to batter, allowing them to
ferment for 4-5 hours.
Heat a non-stick skillet; and lower heat to medium. Pour a few
spoonfuls of batter in skillet and spread with a spoon (like a crepe about
6 inch in diameter). Pour 1 tsp oil around the crepe and let it browns on
the bottom. Browning indicates end-point for turning over; brown on other
side and place on a plate. Do the same with rest of the batter.
Mash the peas and cook with very little oil for 2-3 minutes.
Add grated coconut, chopped, coriander leaves, garam masala and salt and
mix well. Remove from heat.
Spread 1 Tblsp pea mixture on each crepe and form a roll. Do
same with all crepes. Serve with date sauce and mint chutney.
Bean Sprouts and Cabbage Samosas
1 cup mung
bean sprouts 2 tsp finely chopped or grated
1 � cups
shredded ginger root
cabbage 1 Tblsp oil
pepper, put into strips Salt to taste
whole wheat flour 2 Tblsp oil
all-purpose flour Salt to taste
` Rice flour for
rolling out dough