Green Moong Dal Dhokla

Ingredients :

Green Moong dal - 1 Cup

Green Chili -2

Ginger - a small piece

Eno - 1 Tsp

Curd - 2 Tbsp

Salt - To taste

For Tempering:

Oil - 2 Tbsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Curry leaves - 8-10

Green chili - 4

Cilantro - to garish

Grated coconut - 1 Tbsp

Method:

1)  Soak moong dal for 3-4 hrs.

2) Add green chili, ginger and grind together with moong dal to dhokla batter.

3) Add eno, salt and curd and mix well.
 Tip: You can add a pinch of sugar if you like.

4) Apply few drops of oil to dhokla pan, put the batter and steam it for 15-18 min. on low-medium flame.



5) Let it cool for 5 min and take out of pan. Cut it in your favorite shape.

6) Heat oil in pan and add mustard seeds and let it crackle.

7) Add cumin seeds, curry leaves and green chili.  Put this tadka on steamed dhokla.

8) Garnish with fresh cilantro and grated coconut and serve.

Green Moong Dal Dhokla

Narali Bhat

Ingredients:

Rice - 1/2 Cup

Fresh grated coconut - 1/2 Cup

Jaggery - 1/2 Cup

Clove - 4

Cashew Nuts - 6

Almonds - 6

Cardamom powder - 1/4 Tsp

Ghee - 1 Tbsp

Water - 1 1/2 Cup

Method:

1) Cut almonds and cashew in small pieces and keep aside.

2) Heat ghee in a saucepan and add cloves, almonds and cashew nuts. Fry it for a moment.

3) Add rice and fry for 4-5 min on low flame.

4) Meanwhile heat water in another pan and add it to rice.

5) Let rice cook for 8-10 min.

6) Add jaggery, fresh coconut and mix well.

7) Add cardamom powder and mix well. 

8) Let the rice cook for 3-4 min and serve.

Narli Bhat

Coconut & Besan Burfi

Ingredients :

Grated fresh coconut - 1 cup

Besan - 1 Cup

Milk - 1 1/2 Cup

Ghee - 1/2 Cup

Sugar - 1 1/2 Cup

Saffron(Kesar) - 6 strands

Cardamom powder - 1/2 Tsp

Method:

1) In a heavy bottom broad pan take besan and ghee.

2) Fry for 10 min stirring continuously. Meanwhile add saffron to milk and mix well.

3) Add fresh coconut and milk and fry for 10-15 min.

4) Add sugar and cardamom powder and mix well.

5) Fry for another 10 min stirring continuously.

6) Put the thickened mixture in plate and cut in size you want and serve.

Coconut & Besan Burfi

Olya Narlachi Karanji

Preperation Time : 45 Min                                                                             Yield : 12-15 Karanji

Ingredients:

For Cover :

Rava(Semolina) - 1/2 Cup 

Ghee - 1 Tbsp

Milk - 1/4 Cup approx.

For Stuffing :

Grated Fresh Coconut - 1/2 Cup

Jaggery - 1/2 Cup

Khawa - 1/4 Cup

Cardamom powder - 1/2 Tsp

Ghee - To deep fry

Method: 

1) In a bowl take rava, add hot ghee and milk and knead a smooth dough.

2) Cover the dough and keep aside.

3) In a pan add khawa and fry for 2 min., remove from the pan and keep it aside.

4) In the same pan add jaggery, coconut and cardamom powder and mix well. Fry this mixture for 2-3 min.

5) Add khawa in coconut mixture and mix well.
Tip: You can add dry fruits in stuffing if you like.

6) Take a small ball of the dough roll it in puri size.

7) Put approximately 2 tbsp of coconut stuffing in one side of puri.

8) Try to bring the edges together and seal them. Apply milk on edges if required.

9) Use karanji cutter or fork to make some design on edges.

10) Repeat the process for remaining dough and stuffing.

11) Deep fry karanji in hot ghee and serve.

Karanji/Gujiya