Savory savour!

Traditional Gujarati Khandvi (Rs. 100 per kg) and piping hot veg samosas (Rs 5 each) Garnished with coconut and coriander, the mustard seeds glinting in between the paper-thin rolls of khandvi, this desi dish can entice even the most critical gourmet. Made in the traditional Gujarati style, the bright yellow gram flour and buttermilk rolls even look picture perfect! "Since this dish isn't heavy, I come here to snack after a dull day at college," pipes Sunita Daya, a student who freaks out on khandvi. You can get the rolls ready to eat in a silver foil plate or even packed to go in a box. Apart from kalakand and burfis at this sweet shop, it's the savories that can get saliva pooling at the corner of your mouth. You can't go wrong with the fresh vegetarian samosas, which are actually stuffed with peas and other veggies, unlike the potato-manic samosas you find at every other store in the city. Don't forget to ask for the awesome carrotmirchi chutney or the green chutney to go with the namkeens!

Semiya Dadhojanam

INGREDIENTS
Semiya - 150 gm Curds - 250 gms Ginger - half a piece Green chillies - 2 small And turmeric and salt to taste
FOR SEASONSING:
Chana daal- ¼ tsp Urad daal-- ¼ tsp Cumin seeds-- ½ tsp Mustard seeds-- ½ tsp Dry red chilly- one no
curry leaves- I sprig
Asafoetida- one pinch
FOR GARNISHING: Chopped coriander and grated carrot
METHOD:
Boil semiya in half liter water till it gets tender. Drain water and add a teaspoon of oil to it . Beat curd and add a pinch of turmeric powder, salt, ginger paste and green chilly paste. Take three spoons of oil, heat and add items for seasoning add to curd and mix. Now add semiya to curd mixture and garnish it. Refrigerate and serve it chilled