:: Gandhi Pulse Mill ::

Address :

Gandhi Pulse Mill
Plot No - 47,48, G.I.D.C,
City - V.U.NAGAR ( Vitthal Udyog Nagar)
Pin Code - 388121
Taluka & District - Anand
State - Gujarat
Country - India

Customer Care :

02692 236003

02692 235811

Fax :

02692 230659

Mobile No. :

+91 9978407256

+91 9824011870

+91 99790 66062

E-mail :

Info @gandhipulsemill .com

Links :

RECIPES

Kodri

		Kodri Rice

		Years ago people found many edible plants and seeds that grow in adverse conditions, and which form part of their diet. In several other countries these grasses and plants are mowed down and destroyed as weeds. One of them is Samo Rice which has different names in India like Variche Tandul, Bhagar and Kodri. Samo rice is quite delicious which is specially made for fasting. Even though you do not go for fasting just try it for a change instead of rice.

Ingredients

1.		Samo Rice (Variche Tandul, Bhagar, Kodri) – 1 bowl (heaped)
2.		Green Chillies (Mirchi) – 5 (cut into big pieces)
3.		Cumin Seeds (Jeera) – 1 tspn
4.		Clarified Butter (Ghee, Tup) – 3 tbsps

5.		Salt to taste
6.		Potato (Batata) – 1 big (cut into medium pieces)
7.		Water as needed (approximately boil 2 cups of water)

Procedure

1.		Wash and drain samo rice and keep it aside.
2.		On one side keep 2 cups of water for boiling.
3.		Heat clarified butter in a skillet or a non-stick pan – add cumin seeds and chillies; saute for a minute.
4.		Stir fry potato in it till it becomes tender and then add samo rice and salt to taste.
5.		Now stir fry samo rice for atleast 5 -7 mins continuosly on a medium to high flame.
6.		Add more than half boiling water to the skillet and mix well and cover it with a lid.

7.		Check after 2 mins, if the water is soaked and samo is still raw then add some more water.
8.		Now after 5 to 6 min samo will be puffed and cooked.
9.		Serve hot garnished with grated coconut or coriander leaves.

Tips

1.		While cooking samo rice take small amount of rice in a dish and press it; it should be crushed easily and softly.
2.		It is just like our regular rice but, it takes less time to cook.
3.		After preparation is over samo should not be like a cake it should be easily separable.

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Chanadal

Spicy Chanadal Curry

1) 1 cup chana daal

2) 7 cup water

3) 1 tsp salt

4) 1/4 tsp red chilly powder

5) 1/2 tsp turmeric powder

6) 1/2 tsp cumin powder

7) 1/4 tsp garam masala

8) 1 tblsp ghee / clarified butter

9) 1/2 tsp chopped garlic 1 chopped garlic clove

Preparation

Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.

Boil 3 cups water, ginger, turmeric and the salt in a pan

Add the chana dal, cover the pan and cook over medium flame for 30 min or till the dal is tender and stiring occasionally.

Stir the dal when cooked.

For the tempering heat ghee in a pan and when hot add cumin seeds. When the seeds begin to sputter add garlic.

Stir well and fry till the garlic turns light brown. Add the red chilly powder and stiring it, pour it immediately over the cooked dal and cover the pot

Chana dal is ready to be served with rice or bread.

Besan

Besan Laddo

Ingredients

		180ml ghee
		185g besan
		35g desiccated coconut (optional)
		3 tablespoons ground almonds
		100g caster sugar
		1/2 teaspoon ground cardamom

Preparation method

Prep: 25 mins |Cook: 10 mins | Extra time: 2 hours

Heat the ghee in a kadhai over low heat. Stir in the besan and cook over low heat until it is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery.

Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, until fine. Add the ground almonds, sugar, ground coconut and ground cardamom to the kadhai and mix thoroughly.

While the mixture is warm, shape it into round balls that are about the size of walnuts. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.

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