2 c Unbleached white flour

2 tb Berbere

1 tb Sugar

1 1/2 ts Salt

1/4 c Light oil

Preheat oven to 350F. In a bowl combine flour, berbere, sugar & salt. Gradually mix in about 2/3 c of water until a thick paste is formed. Dump the mixture onto a floured board & knead until you have a stiff dough. Make a well in the centre of the dough ball & pour in the oil. Fold the dough over the oil & knead for another 5 minutes. Cover the dough with a cloth to keep it moist. Break off chunks to roll into 1/4″ round strips. Cut these strips into 1/2″ long pieces, preferably using scissors so that the ends wil lbe pinche. Bake on a flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to ensure even browning. When cool, store in an airtight container.

1/2 c Urad dal

1/2 Moong dal

1 c Yogurt

Spice to taste (cumin and Paprika) Oil for frying 1/4 c Milk

1. Clean dal, wash and soak in water for 4 hours.

2. Blend in blender at medium speed using minimum water to keep paste

moving freely. 3. Add salt and start heating oil.

4. Drop spoonfuls of batter in hot oil using a large tbsp. Fry till golden

brown. 5. Drop in water. Let it soak till ready to serve.

6. Beat yogurt with milk. Add spice according to taste. Squeeze

out water from the vada and add yogurt. Serve. Recipe By : Somesh Rao

1 1/2 c Mixed Dahl, Lentils, Split

Peas, Etc. 1 lb Spinach

1 ts Salt

1/2 ts Turmeric

1/2 ts Chili Powder

2 tb Ghee — –or — vegetable

Oil 1 Onion — finely chopped

1/2 ts Cumin Seed

1 ts Mustard Seed

1 ts Garam Masala — * see

Recipe Wash the dahl and soak in water. In a large saucepan, put 3 cups of water on to boil. Wash, drain and chop the spinach finely. When the water boils add the drained dahl, salt turmeric and chili powder. Return to the boiling water and cook 5 minutes. Stir in the spinach and begin cooking over medium heat. Meanwhile, heat the ghee in a skillet. Fry the onion, cumin and mustard seed until the onions is golden. Stir this into the cooking dahl and spinach. Add the garam marsala. Cook over low heat until the dahl is is soft and the moisture is almost gone. If it gets too dry soon, add a small quantity of water form time to time. Serves 4. Recipe By :

1 ea Sausage (medium roll)

1 c Velveeta cheese

1/2 c Onion (chopped)

2 cn Crescent rolls

Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes.