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Mewa Lapsi Chanwal with Plain Kadhi, Cheele Ki Sounth & Panchkutta Ka Saag - Rajasthani Cuisine
 Mewa Lapsi Chanwal with Plain Kadhi Ingredients 250 g cracked wheat ( dalia) 100 g desi ghee 500 ml warm water 150 - 200 g jaggery or sugar 2 tablespoon pista - badam ( soaked, peeled and chopped ) A pinch of saffron 1/4 teaspoon cardamom powder 250 g hot rice ( boiled ) ( for serving) 250 g hot plain kadhi ( for serving) Method Heat ghee in a heavy - bottomed pan, fry dalia on a low heat till it is golden brown. Add 500 ml warm water and mix well. Cook till dalia is tender and all water absorbed. Now melt sugar or jaggery in a little water and pour over cooked dalia. Mix well. Put the pan on a hot griddle and cover. Cook for a few minutes or till sugar or jaggery absorbed. Now add soaked and ground saffron, cardamom powder, chopped pista - badam, stirring slowly. Take care that mewa lapsi should be dry or every grain of lapsi is separate. While serving, first serve hot plain rice in a serving dish. Then top it with mewa lapsi. Serve with hot kadhi. Mix some rice, mewa lapsi and kadhi and enjoy the taste.  Cheele Ki Saunth Ingredients For cheela: 250 g green gram dal ( soaked and ground) 1/2 teaspoon cumin seeds 1/2 teaspoon ginger paste 2 green chillies, finely chopped 1 tablespoon coriander leaves, finely chopped Salt and red chilli powder to taste Oil for frying For sounth: 500 g raw mango ( boil and squeeze the pulp ) 200 g sugar 100 g jaggery ( if you like ) Black salt Roasted cumin seeds powder Salt, pepper and dry mint powder to taste Method For saunth: For making saunth, mix all the ingredients and enough water for thin liquid sounth. Keep aside or in a refrigerator. For cheelas: Now mix all the ingredients of cheelas and make a thick batter. Pour 2 tablespoonfuls of batter over hot greased griddle. Spread into round.Fry until light brown in oil. Turn over and fry the other side. Make all the cheelas and keep aside. Now make small pieces of cheelas and dip in the prepared mango saunth. Soak for about 30 - 35 minutes. Garnish and serve. This dish is a good substitute for regular raita.  Panchkutta Ka Saag Ingredients 250 g panchkutta ( dry vegetables like kair, sangari, lisora, kachri and kamalkakri ) 50 g kishmish ( raisins ) 10 dry dates 10 dry whole mango pieces 10 dry whole red chillies 100 g cooking oil 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds A pinch of asafoetida 2 teaspoon coriander powder 1 tablespoon aniseeds powder 1 teaspoon turmeric powder 1 teaspoon amchur ( dry mango ) powder 1 teaspoon garam masala powder Salt and red chilli to taste Method Soak overnight the dry panchkutta in lukewarm water. Soak kishmish, dry date and whole dry mango pieces separately. Drain and discard the soaked water from panchkutta and take fresh water. Boil panchkutta in salted water till it is tender. Drain out the water again. Now drain and discard water from the kishmish, dry mango pieces and dates. Remove seed from dates and cut into thin slices. Keep aside. Keep panchkutta in a big bowl. Add salt , chilli powder, aniseed powder, coriander powder, turmeric powder and mango powder. Mix well and keep cover for 30 minutes. Now heat oil. Add asafoetida, mustard seeds, cumin seeds and fenugreek seeds. When the crackle, add whole red chillies and panchkutta. Stir for 5 minutes. Add 2 cups of boiled water. Cover and simmer. Add soaked kishmish, dates, mango pieces, salt and red chilli powder to taste and mix well. Simmer till the gravy thickens. Serve hot with poori / parathas / chapati. 
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