DAHI WADA

INGREDIENTS
2 cups Split black gram (skinless urad dal)
Salt to taste
2 pinch Asafoetida (hing)
Oil to deep fry

4 cups Curds whisked with 1/4 cup of sugar and 3/4 cup of water. (add more sugar if you like it more sweeter)
2 pinch of Red chilli powder
1 tsp Roasted cumin powder
2 pinch of black pepper powder.
Few sprigs of Fresh coriander leaves finely chopped

METHOD
Soak dal for 6 hours. Drain and grind, using very little water, to a thick, coarse batter. Add salt, asofoetida and mix well with hands to make a smooth mixture. Heat sufficient oil in a deep frying pan. Take a tablespoon of batter and drop it gently into hot oil. Fry wadas till they are golden brown. Repeat till the batter is over. Drain and soak in cold water. Squeeze out wadas and arrange on a serving dish. Pour chilled sweet yogurt mixture over them and now sprinkle red chilli powder, cumin powder and chopped coriander leaves. Yummy Cool Dahi wadas are ready to be served.

Ashgourd Halwa

1/2 Kg Ash gourd(white pumpkin)(peel, grate and keep it aside)
3/4 cup sugar
3/4 tsp cardamom powder
2 tsp ghee
4-5 drops yellow food colour
1 tbsp raisins

Take a pan, add 2 tsp of ghee, put it on medium heat.

Once pan is hot add the grated ashgourd, sugar, cardamom powder, food colour & raisins. Mix it well and now leave it on slow fire for 30 minutes to cook till all the water gets evaporated and halwa looks glassy.

Garnish the halwa with slivered chopped roasted almonds.

Serve it hot or cold