Chocolate Chip Cake

Ingredients:

1 box yellow cake mix
1 (4oz) box instant vanilla pudding
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1 cup water
1 cup mini semi-sweet chocolate chips
confectioners’ sugar, for dusting

Directions:

1. Preheat oven to 350°F. Grease and flour a bundt pan.
2. In large bowl, combine cake mix, vanilla pudding, eggs, sour cream, oil and water. Mix well, then stir in chocolate chips. Pour batter into prepared pan and bake for 1 hour or until a toothpick, when inserted into cake, comes out clean.
3. Allow to cool 15 minutes in the pan, then loosen sides and invert onto a plate. Optional: After cake has cooled completely, dust lightly with confectioners’ sugar.

Raisin Cake

Ingredients:
1 cup of butter, softened
1 cup of sugar
1 teaspoon of vanilla extract
3 eggs
1 1/2 cup of plain flour
1 teaspoon of baking powder
1/2 cup of milk 
1 cup of golden raisins
Butter, to serve

Preparation:
Preheat oven to 350 F. 
Brush a 9 x 19 cm loaf pan with melted butter to lightly grease. Line the base with non-stick baking paper. 
Use an electric hand mixer to beat the butter, sugar and vanilla in a medium bowl until pale and creamy. 
Add the eggs, 1 at a time, beating well after each addition until the mixture is combined. 
Sift together the flour and baking powder. Fold half the flour mixture into the butter mixture and stir in half the milk. 
Repeat with remaining flour mixture and milk until well combined. Use a metal spoon to fold in the raisins. Spoon cake mixture into prepared pan and smooth the surface. 
Bake in preheated oven for 1 hours or until a skewer inserted into the center comes out clean. 
Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack to cool. Cut into slices and serve warm or at room temperature with butter, if desired.

Healthy Tofu Smoothie

Ingredients:
Soft Tofu (softer the better)
Fat Free Flavored Yogurt (Yoplait/Danon/anything)
Almonds - 2-4
Milk/Water
Ice Cubes
Any fresh berry (I used Blueberries)

Preparation:
Mix all the ingredient in a blender with ice and blend smooth. Garnish with blueberries!

Recipe Courtesy: Healthy Living

Hummingbird Cake

Ingredients 

3 cups flour (gluten free or regular)

2 teaspoons ground cinnamon

1/4 teaspoon nutmeg powder

1/4 teaspoon all spice powder

1 teaspoon baking soda

1 teaspoon salt

1 cup granulated sugar

1 cup packed light brown sugar

3 large eggs, room temperature

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup fresh pineapple, crushed 

1 cup Shredded carrot

3 over ripe bananas 

For Cream Cheese Frosting:

1 cup chopped pecans/walnuts
Parchment paper to line bottom of the cake pan

1 ½ sticks unsalted butter, chilled

3-8 ounce packages of cream cheese, chilled

1 teaspoon vanilla

1 ½ cups powdered sugar, sifted

Preparation:

Preheat the oven to 350 degrees.

Butter and flour 3-9 inch round baking pans. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.

In a sifter over a large mixing bowl combine the flour, cinnamon powder, nutmeg powder, all spice powder, baking soda and salt. Sift into the bowl. Set aside.

In a second large mixing bowl combine the granulated and brown sugar; stir to combine. Add the eggs and stir briskly by hand or an electric hand mixture to combine all ingredients into a smooth mixture.

Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.

Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.

To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. Add the fruit and juice to the batter. Also add the mashed banana, carrot and the pecans. Stir just until combined; do not over stir.

Divide the batter evenly between the three pans. Tap the pans on the counter top to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.

Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.

*If you don't have over ripe banana then place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. 

Instructions for Cream Cheese Frosting:

Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.
Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
Fold in pecans by hand.

Instructions for Cake Assembly:

Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.

Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).

Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.

Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!

Recipe courtesy http://boulderlocavore.com 

Cherry, Pistachio, and White Chocolate Biscotti

Ingredients:

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups brown sugar
3 eggs
2 tablespoons olive oil
Juice of 1/2 orange
1 teaspoon vanilla extract
1 cup raw pistachios or sliced almonds or half and half
1 cup dried cherries or cranberries
(optional) 3/4 cup of white chocolate chunks

Preparation:

Preheat oven the 350. Line a cookie sheet with parchment paper or a silpat.  In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, whisk together the sugar, eggs, oil, and orange juice. Stir the sugar mixture into the flour mixture, add the nuts and dried cherries; mix with your hands.

Shape the the dough to 3-4″ wide loafs, about 8-10″ long  and place on the cookie sheets. Bake for 25 minutes, remove and cool for 2-3 minutes before cutting the loaves into 1/2″ wide slices. Return to the baking sheets and pop back in the oven for 5 minutes to crisp. Enjoy with tea and a good book.

Aloo Matar

Ingredients:
15-18 Baby Potatoes or 3 large potatoes boiled ,peeled and cubed
1½ cups Green Peas, fresh or frozen
1/2 medium Onion, finely sliced
1 large Tomato chopped
1/2 inch Ginger, peeled and roughly chopped
2-3 large cloves of Garlic, finely chopped
1 tbsp Dhania/Corander Powder
½ tsp Jeera/Cumin Powder
Red Chilli Powder to taste
½ tsp Haldi/Turmeric Powder
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
1 tbsp Oil
Salt to taste 


Preparation:
Heat oil in a pan and add mustard seeds to it. When mustard seeds start to pop and splutter, add cumin seeds.
Add onion,ginger and garlic and fry them on medium flame till the edges of onions turns brown, about 3 minutes. Mix in tomato and give it a good stir. Let it cook for 4-5 mins on medium flame.
Add red chilli powder, turmeric, coriander powder, cumin powder and mix them well. 

Add green peas, boiled potatoes and mix them well. Cover the pan and let it cook for 5 minutes on medium heat.
Reduce the flame to low and let the curry sit for 10-15 mins.
Serve this delicious Aloo Matar with steamed rice, chapati or puri.

Japanese Fried Rice (Husband's version)

Ingredients:
2 Cup Basmati rice
1 Small carrot shredded
Handful of green peas
1 Stick celery finely diced
1/2 of Green bell pepper finely diced
Handful of shredded cabbage
2 Eggs
Left over chicken or rotisserie chicken
1/2 Cup of salad shrimp
3 Tbs of butter
2 Tbs Soy sauce
Chili garlic sauce to taste
Salt to taste

Preparation:
Cook the rice in a rice cooker by adding 4 cups of water to it and keep aside.
In a griddle(is a better option) or a large skillet add little butter then add in all the vegetables. Fry the veges adding some salt, soy sauce and chili garlic sauce and fry them until they are done.
Remove the veges from the heat. now add little butter and fry the shrimp adding little salt. Then fry the eggs adding bit salt.
Now its time to mix all the ingredients to the egg. Add on the shrimp, chicken, veges and cooked rice.
Toss them all to gather properly and add rest of the butter, soy sauce and chili garlic sauce, give a good mix and switch off the flame.
Serve with choice of your side dish.

Eggless Banana Chocolate Chip Muffin

Ingredients:
11/2 cups all-purpose flour
3 large bananas, mashed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup whole milk
1/4 cup chocolate chip 
3/4 cup white sugar
1/3 cup butter, melted

Preparation:
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, chocolate chips and salt; set aside.

Combine bananas, sugar, milk, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.

Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

This will yield 12 large muffins.

Tip: If you are using egg then substitute 1 egg to 1/4 cup milk.

Chicken Kasha (My version)

Ingredients:
2lb Chicken cut into pieces on the bone
1 tablespoons Coriander seeds
1 teaspoons Cumin seeds
1 inch stick Cinnamon
2-3 Cloves
2-3 Green cardamoms
1 Black cardamoms
1/2 tablespoon Black peppercorns
Salt to taste
2 teaspoons Red chili powder
1/4 cup Yogurt
1 tablespoon Garlic paste
1 tablespoon Ginger paste
4 tablespoons Oil
1 Large Onion,grated
1 tablespoons Tomato paste
1/2 teaspoon Turmeric powder
1 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1 teaspoon Meat masala

Preparation:
Dry roast coriander seeds, cumin seeds, cinnamon, cloves, green cardamoms, black cardamoms and black peppercorns till fragrant. Set aside to cool.

Place the chicken in a bowl, add salt, red chill powder and yogurt and mix well. Add garlic paste and ginger paste and mix again and keep in the refrigerator to marinate for 15-20 minutes.

Heat oil in a non-stick pan. Add onions and saute till well browned.Coarsely grind the roasted spices. Add tomato paste, turmeric powder, meat masala, cumin powder and coriander powder to the onions in the pan. Mix well and saute for 3-4 minutes.

Add the marinated chicken and mix well. Add ½ the spice powder and mix well. Cover and cook till the chicken is done.

Add the remaining spice powder and mix well, cover and cook on low heat for 10 minutes. Remove from heat and let it stand for a few minutes before serving.

Serve hot with rice or chapati.

Macha Munda Chenchda

Ingredients:
1 Small cabbage finely chopped
1 Head of rohu fish
1/2 cup of frozen peas
1 medium sized onion finely chopped
1 medium size tomato finely chopped
1 Tbs ginger garlic paste
1 Tsp cumin powder
1 Tsp coriander powder
1 Tsp turmeric powder
Mustard oil
Red chilly powder to taste
Salt to taste

Preparation:
In a pan heat up some oil, add 1/2 of the turmeric powder and salt to the fish and fry until 80% of the fish is cooked. Keep aside the fish fry.
In the same pan heat up some oil, add red chilly powder wait for 5 sec then add onion and fry until onions are fully cooked and get brown in color.
Add ginger garlic paste and saute until the raw smell is gone then add tomato.
Fry the mixture for 2-3 minutes and add all the other masalas along with salt. Fry the mixture till the oil gets separated.
Now add cabbage and mix the masala with the cabbage properly, then cook covered until cabbage is 80% done.
When the cabbage is 80% done its time to add the fried fish head to it. Break the fish head inside the cabbage pan and mix. Add in the frozen peas.
Again cover and cook on a low flame until both are fully done.
Serve with rice and Dal.

Mum's Egg Curry Recipe

Ingredients:
6 Boiled eggs
1 Medium size onion paste
1 Medium size tomato finely chopped
1 Tbs ginger garlic paste
1/2 Tsp turmeric powder
1/2 Tsp cumin seeds
2 Tsp Vegetable curry masala
2-3 Tbs Vegetable oil
1/2 Cup Frozen peas (Optional)
1 Large boiled potato (Optional)
Red chilly powder to taste
Salt to taste

Preparation:
In a pan heat oil and add cumin seeds. After 10 seconds or so add onion paste and ginger garlic paste.
Fry until the onions are fully cooked and slightly changes its color.
Add turmeric powder, red chilly powder and vegetable curry masala and give all a good mix.
Add chopped tomato and fry them till the tomatoes are mashed up and oozes out oil.
Now add boiled potato, eggs and frozen peas, fry for 2-3 minutes.
Then add 1 cup of hot water and add salt.
Cover and cook until the curry comes to boil.
Switch of the flame and serve hot with rice or chapati.

Besan Ladoo

Ingredients:
2 Cups Gram flour or besan
1 Cup Powdered sugar
3-4 Tbs Clarified butter or ghee
Handful of coarsely ground Almond
Handful of Watermelon seeds
Pinch of Cardamom powder

Preparation:
In a non stick pan heat clarified butter then add gram flour/besan to it.
Add cardamom powder to it.
Roast besan well in low flame with constant stirring until it turns golden in color. It will take 7-10 minutes.
Keep the besan aside and let it cool down to warm temperature.
While the besan is warm add coarsely ground almond, watermelon seeds and powdered sugar.
To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a golf ball, but you can adjust the size as you prefer.
Garnish with pistachio or almond .
Leave the ladoos on a plate to cool to room temperature before putting into a covered container.

Recipe courtesy Bajia's cooking.

Manda pitha with sweet moong dal stuffing

Ingredients:

1 cup rice flour

1 1/2 cup water

1 cup moong dal soaked in water for 4-5 hrs

Handful of coconut cut into bite size pieces

1/2 cup sugar or to taste

1 tsp ginger cut into slice

Pinch of salt

Pinch of cardamom powder

Preparation:

For the filling, strain the moong dal properly. Now put the dal in a blender and pulse it 4-5 times. If water needed add spoon by spoon to the blender. Careful do not add too much water. make to a very coarse paste.

Then, put the moong dal in a cheese cloth and steam it for 20 minutes.

After it get steamed properly, place the dal in a plate add sugar, ginger, coconut pieces and cardamom powder. Knead the mixture very well so that the sugar get dissolve in the dal. And make small balls.

In another non-stick pan boil the water. Add little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.

Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy.Make even size small balls of the dough using oil. with the palm make a big hole out of the ball.Or you can roll the ball out to around 3 inch diameter.

Add one ball of the filling into the dough.Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the pithas on a greased steamer plate and steam for 6 to7 minutes.Once the pithas are cooked they will turn translucent.

Grand Maa's Chicken Kasha

Ingredients:
2 lb chicken
1 large onion(Sliced 3/4 of the onion and grind to a fine paste to rest 1/4 of the onion)
2 Tbs ginger paste
2 Tbs garlic paste
1 Tsp turmeric powder
3-4 Tbs mustard oil
1 Tsp garam masala powder
1 Tbs meat masala/ chicken curry masala
Red chili powder to taste
Salt to taste

Preparation:
In a big pan heat up mustard oil.
Add sliced onion and saute until it gets slightly brown in color.
Add chicken along with salt and turmeric powder. Here put the flame to medium high and fry the chicken until all the water from the chicken oozes out (for me it took 30 minutes).
Then add ginger garlic paste and fry the chicken again until the water oozes out around 20-25 minutes.
Then finally add onion paste along with garam masala, red chili powder and meat masala.
Fry until all the masalas get well covered with the chicken for around 20 minutes.
Remember the whole process is cooking under medium high heat and uncovered so you have to stir it continuously to avoid burn.
Once you see there is no moisture in the chicken, here you can lower the heat to low-med and let that cook for another 15- 20 minutes with lid on.
Chicken kasha goes excellent with chapati or phulka.

Aloo Paratha

Ingredients:
Chapati flour
Salt to taste
Water as needed

For the Stuffing

• 3 large boiled potatoes and mashed

• ½ Onion finely chopped

• 1 Tomato finely chopped

• 1 tsp Ginger and Garlic paste

• 1/4 tsp Turmeric powder

• ½ tsp Cumin powder

• ½ tsp Coriander powder

• Red chili powder to taste

• Oil

• Salt to taste

Preparation:

Dough
In a large bowl take chapati flour add salt. Now add water little by little and mix to a firm-ish dough, adding more water if necessary.Knead for about 5 minutes, cover and leave to rest for a further 10 minutes.


Stuffing
In a pan heat 1-2 tbs of oil. Add chopped onion and fry until gets translucent (do not need to make the onions brown).Then add ginger garlic paste and saute for 1 -2 minutes then add tomato and saute for again 1-2 minutes.Now add turmeric powder, cumin powder, red chili powder, coriander powder and salt.Fry the mixture until oil starts to come out.Now add mashed potatoes and give a good mix. Remove the potato masala from heat and keep aside.


Making Paratha
Now cut or break the dough into small ball size pieces  Place a ball on a floured surface, press to a disc then roll out to 2-3″ in diameter.Place a ball of the potato masala mixture in the middle of the paratha. Fold up the sides to make a giant ball. Turn the paratha over and gently roll out to about 4-5″ diameter.Heat a flat pan over a medium heat. Put the paratha on the pan and cook for 1 minute. Turn over and cook for about 1 minute on the other side.While the paratha is cooking on the second side brush it lightly with oil or melted butter/ghee. After you flip the paratha brush the other side with oil/ghee/butter.Continue to cook the paratha for a further 2-3 minutes, turning from time to time until the outside is brown and slightly crispy.
Serve hot with raita or pickle.

Dahi Bhindi

Ingredients:
200 gm Okra
1/4 Tsp Turmeric
1 Tsp Coriander powder
1 Tsp Cumin powder
1/2 Cup Yogurt
1 Tsp Mustard seeds
Pinch of Asafoetida
8-10 Curry leaves
Handful of chopped Coriander leaves
Red chili powder to taste
2 Whole Red chilies
Salt to taste
Oil

Preparation:
Remove the top and nail portion of okra and cut into 1 inch pieces. Now add cumin powder, turmeric powder, coriander powder, red chili powder and salt to the okra and mix it well.
In a pan heat 1 to 2 Tbs oil, fry the okra until it gets soft and brown.
In a bowl beat yogurt with some water. Do not make the yogurt too thin or not too thick. Keep in mind that after adding the okra the yogurt will get thick. Add some red chili powder and coriander leaves and mix it well.
Now add the fried okra to the yogurt and give a good mix.
In the same pan(which used for frying okra) heat up 1 tbs of oil, add whole red chili and mustard seeds.
After the mustard seeds splutter, add asafoetida then add curry leaves.
Add this tempering to the okra and yogurt mixture.
Serve dahi bhindi with rice or chapati.

Manda Pitha or Modak

Ingredients:

1 cup rice flour

1 1/2 cup water

1 cup shredded coconut

1/2 cup cottage cheese

1 cup jaggery or to taste

Pinch of salt

Pinch of cardamom powder

Preparation:

For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts, then add cottage cheese or paneer and mix until the mixture comes together. Add the cardamom powder and mix well.

In another non-stick pan boil the water. Add little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.

Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy.Make even size small balls of the dough using oil. with the palm make a big hole out of the ball.Or you can roll the ball out to around 3 inch diameter.Add a spoonful of the filling into the dough.Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the pithas on a greased steamer plate and steam for 6 to7 minutes.Once the pithas are cooked they will turn translucent.

Individual Cheese Cake

Ingredients:
Crust:

1 Cup graham wafer crumbs or crushed digestive biscuits (I used sunfest biscuit crumbs)

1 Tbs granulated white sugar

2 Tbs butter melted

Filling:

2 - 8 ounce packages of cream cheese, room temperature

2/3 cup granulated white sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

Preparation:

Preheat oven to 300 degrees F and place oven rack in the center of the oven.

Line 12 muffin cups with paper liners. 

For Crust:

In a small bowl combine the crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling: 

In the bowl of your electric mixer beat the cream cheese on low speed until creamy and smooth. 

Add the sugar and beat until combined.

Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. 

Add the vanilla extract, lemon zest and beat until incorporated.

Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 

Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. 
Let cool and then cover with plastic wrap and refrigerate.

Double Chocolate Chip Cookies

Ingredients:

2 cups All purpose flour

1 cup White sugar

1 cup Brown sugar

1 tsp Baking soda

2 Eggs at room temperature

1 cup Butter at room temperature

2/3 cup Coco powder

1 cup Semi sweet chocolate chip cookie

1/2 cup Walnut chopped (optional)

1 tsp Vanilla essence 

1/4 tsp Salt

Preparation:

Preheat the oven to 375° F 

In a bowl mix all purpose flour, coco powder, baking soda and salt.

In an another bowl cream butter and white sugar with a hand mixer, add brown sugar beat the mixture until gets creamy.

Add vanilla essence and mix again, then add egg one at a time and mix.

Now add the dry ingredients in three parts and mix.

At last add chocolate chips and walnut and mix it properly.Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire 

racks to cool completely. 

Toor Dal With Raw Papaya (Bhanda Harada Dali)

Ingredients:
1/2 Cup Toor Dal
1 Tomato cut into cubes
1 Cup Papaya Cubes
1/2 Tsp Turmeric Powder
1 Tsp Panch Phutan
2 Whole Red chilly
1/2 Tsp Cumin Powder
Oil for tempering 
Salt to taste
Water as needed

Preparation:

In a pressure cook add water, dal, papaya, tomato, salt and turmeric, then pressure cook for 3 whistles.

In a pan, heat oil on medium heat.

Once the oil is hot add the Panch phutan and allow them to splutter.Add red chilly and fry for 30 seconds, here you can add onion also and cook till the onions gets translucent. Lower the flame and add cooked dal from the pressure cooker to the pan, add cumin powder. Increase the flame once again and allow the dal to come to a boil.
Serve hot with rice, chapati.

Chandrakanti

Ingredients:
2 Cup Yellow moong daal
1/2 Cup Rice
1 1/2 Cup Sugar
Pinch of Cardamom powder
Oil for fry

Preparation:
Soak moong dal and rice in separate bowl for at least 2 hours.
Make coarse paste of moong dal and rice separately. Do not add too much water. Grind these to thick paste consistency, then mix both and keep it aside.
Boil water in a deep dish equivalent to moong dal and rice paste, with sugar. Add cardamom powder.
Once the water get boiled reduce the heat to medium and slowly add on the moong dal paste.
In this point you have to stir the mixture constantly, until it becomes thick.
One way to check that the paste is done: check it with wet fingers and if it does not stick, then remove it from heat.
Grease a plate with some oil or ghee(Clarified butter) and spread the mix evenly. Let the mixture cool down completely.
Now cut into your desired shape.
Heat oil for frying and fry the cut shapes in a low flame till they are golden brown. 

Pizza Dough( Flour and Whole Wheat)

           

                 Flour Pizza Dough                                          Wheat Pizza Dough

Ingredients: 

For Whole wheat pizza Crust:

1 cups warm water

1 package (2 teaspoons) of active dry yeast

2 cups whole wheat

1 cup all-purpose flour

2 tbsp olive oil

2 teaspoons salt

1 teaspoon sugar

For basic pizza Crust:

1 cups warm water
1 package (2 teaspoons) of active dry yeast
3 cups all-purpose flour
2 tbsp olive oil
2 teaspoons salt
1 teaspoon sugar

Preparation:
In a bowl add warm water. Sprinkle on the yeast and let that sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

In a large bowl mix in the olive oil, flour/ wheat, salt and sugar.  Add water to the flour mix and knead until the dough is smooth and elastic, about 10 minutes. If the dough seems a little too wet, sprinkle on a bit more flour.

Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with damp cloth. Let sit in a warm place until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, and then place the bowl of dough in this warmed oven to rise.

After 1 hour remove the damp cloth from the dough and punch the dough down so it deflates a bit. Divide the dough in three parts. Form round balls of dough. Place each in its own bowl, cover with damp cloth and let sit for another 1 hour (or several hours longer, a longer rise will improve the flavor). 

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

For whole wheat pizza crust roll the dough slightly thinner then the flour crust pizza.