Kanjak Puja Thali

Kala Chana

Servings - 2 - 3

INGREDIENTS
Brown chickpeas - 250 grams
Water - 1300 milliliters, divided
Salt - 1 teaspoon
Oil - 2 tablespoons
Cumin - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1/4 teaspoon
Garam masala - 1/4 teaspoon

PREPARATION
1. In a bowl, add 250 grams brown chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked brown chickpeas, 800 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and drain the chickpeas.
5. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin and stir well.
6. Add 1/4 teaspoon turmeric and and stir again.
7. Then, add the boiled brown chickpeas in it and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Add 1 teaspoon red chili, 1/4 teaspoon salt, 1/4 teaspoon garam masala and mix it well.
10. Cook for another 3 - 5 minutes on medium heat.
11. Remove it from heat.
12. Serve.

Suji Ka Halwa

Servings - 3 - 4

INGREDIENTS
Ghee - 300 milliliters
Semolina - 350 grams
Water - 1 litre
Sugar - 260 grams
Raisins - 30 grams
Almonds - 30 grams
Coconut - 25 grams
Melon seeds - 1 1/2 tablespoons
Almonds - for garnishing

PREPARATION
1. Heat 300 milliliters ghee in a heavy skillet, add 350 grams semolina and stir for 7 - 8 minutes till the grains change their color.
2. Add 1 liter water, 260 grams sugar and mix well.
3. Keep on stirring often till the whole mixture starts thickening and starts to leave the edge of the skillet.
4. Now, add 30 grams raisins, 30 grams almonds, 25 grams coconut, 1 1/2 tablespoons melon seeds and mix it well.
5. Cook for 3 - 5 minutes on medium heat.
6. Remove it from heat.
7. Garnish with almonds.
8. Serve hot.

Puri

Servings - 3 - 4

INGREDIENTS

Whole wheat flour - 300 grams
Ghee - 50 milliliters
Water - 250 milliliters
Oil - for frying

PREPARATION
1. In a mixing bowl, add 300 grams whole wheat flour, 50 milliliters ghee and mix it well.
2. Then, add 250 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 15 minutes.
4. Take a ball from dough and flatten it with the help of a rolling pin.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot.