MOONG BADE (मूँग वड़े) or MANGODEY (मंगोड़े)

- Soak Moong Daal overnight.
- Strain away all the water in the morning and wash the daal 2-3 times. Strain it.
- Now grind this with heeng (asafoetida), ginger and green chillies.
- The batter should be thick. Now add chopped onions in this. 
- Heat oil to high temperature and then lower the flame to medium.
- Fry small lumps of batter in hot oil on medium flame till they are light golden.
- Serve hot with green chutney.


- मूँग दाल को रात भर भिगोएँ
- सुबह सारा पानी निथार दें और मूँग दाल को अच्छे से धो लें। सारा पानी निकाल लें।
- अब इस दाल को हींग, हरी मिर्ची और अदरक के साथ दरदरा पीस लें।
- मिश्रण का गाड़ा होना ज़रूरी है। अब इस में कटी हुई प्याज़ मिलाएँ।
- तेल को तेज़ गरम कर के लौ को मद्धम कर लें।
- अब इस में छोटे छोटे मंगोड़े तलें, धीमी आँच पर हल्का सुनहरा होने तक।
- हरी धनिया चटनी के साथ परोसें।

Lemon Pickle - Grandmother's Recipe

They say, if life give you lemons, make lemonade. So when my full of life Buaa Abha Sharma Dixit gave me a bag full of lemons, I decided to make Lemon Pickle. That too with the recipe of my grandmother that my buaa had noted down in 1978 - 37 years ago. Waiting a month and a half to start savouring it is going to be very difficult.

Ingredients:

25 Lemons

0.5 kg Salt

1 TBSP Heeng (Asafoetida)

100 gm Red Chilly Powder

50 gm Ajwain (Carom)

2 TBSP Methidana (Fenugreek seeds)

2 TBSP Haldi (Turmeric Powder)

Dry Roast Methidana and grind coarsely. Coarsely grind Ajwain separately and mix all dry ingredients.

Split Lemons into four and fill this mixed masala in it.

Take a glass jar and fumigate it with Heeng fumes. Place some masala on the base of this jar. Put stuffed lemons and remaining masala in the jar and keep aside for two days.

Add juice of 10 lemons and keep the jar in sunlight for a month and a half. Shake it every day. This pickle will be good for years.