RECIPES FROM UMA CHOWDHARY

 CHOORMA recipe to go with your lovely and detailed dal-bati...see, i won't write the exact measurements, but u can take about one katori wheat atta, add liberal amount of ghee,( in fact enough to form loose laddoos),add... very little water or milk, then form batti like rolls, and deep fry in gheee, on slow flame, until it changes colour to a nice brown!!take them out of the ghee, and let them cool, after that grind all the battis in the mixie, to a coaarse mixture. Grind sugar in a mixie (about half the portion of the choorma's portion's), and slowly mix the powdered sugar to the choorma. enhance with elaich powder, saffron, mishri ( very small cubes of sugar).
 TAMATAR KI LONJI
 Make the parathas using leftover khicchdi, it's very light to eat and make along with it tamatar ki lonji banao,---cut tomatoes into medium sized pieces, start a tadka, a little oil, jeera,hing, let the tomatoes simmer for a while, put in pieces of green chillies. when cooked for about 5 minutes, add about 4 spoons of sugar, salt to taste, red chilly powder, dhania powder, and half lemon. garnish with fresh coriander and serve hot with the parathas