PARWAL IN COCONUT GRAVY

ingredients required
10\12 pieces parwals
1 teaspoon whole cumin
1\2 teaspoon whole coriander
1\2 inch ginger
2 red chilly
1\4 th teaspoon poppy seeds
1\2 tespoon any market product curry powder(without onion and garlic)
1 medium size tomato
1 bay leaf
1\2 cup coconut paste
salt to taste
refined  oil for frying
1\4 th teaspoon turmeric powder
1\4 th teaspoon green cardamom powder
method
first slit parwals from each side
wash them pat dry and keep aside
heat a wok with refined oil
fry these parwals till slightly brown
make a paste of cumin,coriander,ginger,red chilly and poppy seeds
after frying parwals just remove excess oil except two tbl spoon
add masala paste in that  hot oil
add salt and turmeric and bay leaf
add chopped tomato
sauté them in low medium flame till masala gets separated
add these fried parwals
just saute for second
add required water and coconut paste
cover it and cook it till parwal gets tender
finally add green cardamom powder and serve hot ........

KHASTA GAJJA

ingredients required
wheat flour 2 cups
1\4 th teaspoon baking soda
salt to taste
3 tablespoon refined oil \ghee
Luke warm water for kneading
oil for frying
For sugar syrup
2 cups sugar
1 cup water
Method
 first mix atta,baking soda,salt together
add oil and mix it well
slowly knead with warm water
till it becomes a perfect dough(neither tight nor watery)
heat oil in a wok
make medium size balls out of this dough
take each ball and roll it in horizontally with rolling pin
to give a good square shape cut from each side
make it a square of 2 and half inches x 2 and half inches
fry them in oil till they become golden brown
 in a bowl make sugar syrup with 2 cups sugar and 1 cup water
stir continuously to make it a thread like density
immediately put the oil fried gajja in sugar syrup
shift these sugar coated gajja into a clean paper separately
so that it wont stick to one another
let it be cool
then only store then in air tight container