Thursday, Dec 20 2007

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Festival Recipes Dial Lehiyam (Awaleha) Ingredients Aniseed (Ajwain) - 200gm Cumin seed - 1 tea spoon Black pepper - 1 tablespoon Dry Ginger - 100 gm Ginger - small piece Jaggery - 200 gms Ghee - 2 table spoons Method Wash aniseed well,soak all the ingredients except jaggery and ghee in water Drain the water,grind them nicely into a paste Keep jaggery in a pan on fire , allow jaggery to dissolve,remove and strain it Keep the strained jaggery juice in a pan on fire and add the ground paste Stir well  while adding ghee till the lehiyam leaves the sides of the vessel Remove it from the pan,store in a dry container This preparation is good for digestion