For wadas 1 cup black gram split (dhuli urad dal) Salt to taste A pinch of asafoetida 1 tsp cumin seeds Oil to deep fry For stuffing 2 one-inch pieces ginger, cut into thin strips 1½ tbsp raisins 8-10 cashewnuts, crushed 2 green chillies, finely chopped 2 tbsp fresh coriander leaves, finely chopped For yogurt mixture 2½ cups yogurt, whisked and chilled Salt to taste ½ tsp rock salt (kala namak) 1 tsp red chilli powder ½ tsp cumin powder, roasted To serve 1 tsp red chilli powder 1 tsp cumin powder, roasted ½ cup date and tamarind chutney ¼ cup fresh coriander leaves, chopped Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture. Fry a small portion ...

1 large orange 250 gm chenna, freshly made 2½ tablespoons refined flour (maida) 4 cups sugar 10 cups milk ¼ tsp green cardamom powder 4 almonds, thinly sliced 4 pistachios, thinly sliced 1 tbsp orange powder Crumble chenna and knead it. Add two tablespoons of maida and knead again with the palm to make a smooth dough. Divide into sixteen equal portions, roll into balls and press slightly to flatten them. Dissolve two cups sugar in two cups of water. Bring to a boil. Slowly lower the chenna balls in the boiling syrup and cook on high heat for 10 minutes. Sprinkle a little water and half a tablespoon of maida and bring to a boil again. Cook for a few minutes. Meanwhile boil milk in a thick-bottomed pan, lower heat and continue to boil till ...