Dal Vada + Mix Pakora + Seviyan Kheer

Ingredients

• Besan - 2 Kg
• Rice Flour - 0.5 Kg
• Chilti Moong - 4 Kg
• Onion - 7 Kg
• Batata - 3 Kg
• Coconut -  4
• Light Green Chillies - 500 gms
• Corriander - 2 Big
• Pudina - 2 Big
• Roasted Vermicilli - 2.5 Kg
• Sugar - 5 Kg
• Milkmaid - 1 Lt
• Khoa (Mawa) - 2 Kg
• Ghee - 1Kg
• Kaju - 500 gms
• Kismis - 200 gms
• Elaichi Powder - 50 gms
• Milk - 10 Lt

Preparation

Dal Vada

• Soak moong in water for 4 hours
• Remove green cover and all water
• Grind into thick paste
• Add pepper powder, small coconut pieces, corriander, pudina, salt and mix
• Fry

Onion Pakora

• Slice onions
• Add ajwain, haldi, chilli powder, salt, little sugar and mix
• Add besan, rice flour and mix
• Add minimal besan, make the batter little dry
• Fry

Batata Bajji

• Mix besan, chilli powder, little curd, salt, little sugar
• Add water and mix, make the mixture liquidy
• Dip sliced potatoes in above batter and fry

Seviyan Kheer

• Boil milk and keep aside
• Heat ghee and add kaju, kismis. Saute and keep aside
• Add vermicilli and saute
• Add double water and cook vermicilli
• Add sugar and let it melt
• Add mawa, milk, elaichi powder and mix
• Add milkmaid and mix
• Add Kaju, kismis and mix