Makes 20 pieces. Ingredients cup whole wheat flour ( gehun ka atta ) cup soya flour teaspoon turmeric powder ( haldi ) teaspoon chilli powder teaspoon coriander seed (dhania) powder 2 tablespoons oil salt to taste This is a privileged section on tarladalal.

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This pickle can be kept for two years (less)

Boil it to one sugar syrup strand. Take out juice of pomegranate.

Let syrup cool, and then add anar ka juice and potassium meta bi sulphate. Fill it in a bottle.

Serve it in a glass with water, kala namak, crushed ice (less)

Beat curd and mix all the ingredients along with kaddu (pumpkin). Serve it chilled (less)

Stand aside to cool before serving (less)

Rub 7 teaspoons salt on the onions and keep for 4 hours overnight. Heat the oil till smoky and cool.

Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil. Fill the masala in the onions and pack in a tall jar.

Then pour the rest of the oil over them. Put 1 teaspoon salt on top and keep aside for 12 days and serve (less)

Boil alu, peel and mash properly. Boil matar also and mash them.

Heat oil in a pan and add alu, matar, namak, lal mirch, haldi and dhania powder and fry for a minute. Now heat oil again and crackle rai, curry leaves in it.

Then add meetha soda. Add this to the idli mixture.

Now grease idli mould with oil and put a little of the above mixture in it. Then put alu mixture.

Then again put idli mixture to cover the stuffing. Boil 2 glass water in a pressure cooker and place idli mould in it.

Cover it and let it whistle. Cook at high flame for 10 minutes and then remove it from the flame.

Open it and take out idli mould after 2 minutes. Serve hot idlis with coconut chutney and sambhar (less)