Vatalya Daliche Ladu

Wish you all a very Happy Diwali!!! 

This Diwali with all type of common 'Pharal', I had planned to try some different type of sweets or savory items. As my daughter is too small, I managed to try out this in her afternoon nap timing.

This is a typical Maharashtrian recipe. My Friend, Sonali used to do this Ladoo very Nicely.  It tastes really awesome and definitely very different than a normal Besan Ladoo. Must try recipe for This Diwali…...

 

 

Ingredients

Chana dal - 4 cups

Pure Ghee - 2 cup

Sugar - 3,1/2 cups

Water - 1,1/2cup

Milk - 1/2 cup

Saffron - 1/2 teaspoon

Cardamom Powder - 1 teaspoon

Almond chips  - 2 teaspoon

 

Procedure

Wash & soak chana dal for 4-5 hours. Then grind it to a coarse  paste. It should not a very soft paste.

 

Heat Pure ghee in heavy bottom pan.  Now add grinded dal to it.  Stir it continuously on low flame. It may take an hour or so .  Dal should get golden colour with nice aroma.  You have to take precaution while doing it. Dal should not stick to the bottom, so it should be on low flame only. Now remove it from burner.

 

In a nonstick pan take sugar and water to make a syrup. Boil it till you get 2 strands consistency (2tari pak in Marathi). You can easily make out two strings when you take a little drop of syrup in your two finger's tip (pressing and then separating from each other). Syrup is ready.

 

 

Now add milk, saffron and cardamom powder to it and mix wel.  Then add roasted chana dal paste in it. And mix it neatly till bottom. Cover it and keep aside for 2 hours so that dal will absorbs all the syrup.

 

 

Then Make Ladoos  of any size you want. I made small size ladoos. So I got 45 ladoos from this mixture. Tasting really yummy & very soft :-P.

Daal-Baati (baked Baati)

In my first version of Dal Bati, I shared Khandeshi style Dal bati recipe which is very common in our house. As it is deep fried I tried typical Rajasthan style baked bati and dal . It tastes awesome. A complete whole meal off course with lots of ghee.

Ingredients 

For Dal

Chana dal- 1/2 cup

Moong dal - 1/2 cup

Urad Dal - 1 cup

Tomato - 3

Green chilli - 5-6

Ginger - 2 inch piece

Garam Masala- 1/2 teaspoon

Coriander Powder - 1 teaspoon

Red chilli powder - 1 teaspoon

Pure ghee - 2 tablespoon

Cumin seeds - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - 1/8 teaspoon

Salt as per taste

Chopped fresh Coriander for Garnishing

For Bati

Whole wheat flour - 3 cups

Semolina - 1 cup

Pure ghee - 5 tablespoon

Ajwain - 1 teaspoon

Baking Powder - 1/2 teaspoon

Salt as per  taste

Procedure

For Dal

Soak all dal for an hour. After that cook it in a pressure cooker. Make a paste of tomato, green chilli and ginger. Now heat a kadai  and put ghee into it.  Then add cumin seeds and asafetida. After that add  turmeric powder and coriander powder.  Now add tomato paste and sauté it neatly.  Then add red chilli powder and salt. Mix it neatly. Sauté it for 2 minutes.  Now add cooked daal.  Add water as per require for desired consistency.   Boil it for a minute or so. Garnish it with chopped  fresh coriander. Dal is ready. 

For Bati

Take all ingredients of Bati in a bowl and mix wel. Now knead a very hard dough with warm water. The dough should not be smooth at all. Cover it with damp cloth. Now preheat  oven on 180 degree Celsius. Meanwhile make small balls of the dough. Press each ball slightly and press with a finger in the centre. So that bati will get cooked properly from inside in oven.  Arrange baatis in oven tray. Brush it with ghee. Bake it for 20 minutes. Turn batis when it gets golden brown colour on one side. 

Serving

While serving deep hot baatis in melted pure ghee and serve it with dal. Crush bati and pour dal on bati, mix it and enjoy it.

Dal Pakwan

OMG!!!! I did it. From last 2 years I wanted to make this dish. When I first time saw this recipe in Alka's Blog. But some or other thing took me away from trying this recipe. Thanks a lot Alka it was really yummy and now it will be in our regular weekend menu list.  Dal Pakwan is a traditional Sindhi breakfast  recipe.  Though it is full of calories but some time you can try out this yaar. The only thing I did to reduce  my guilt is I used half a quantity Maida and half wheat flour;-)

Ingredients

For Dal

Chana Dal - 1 cup

Tomato -1 (finely chopped)

Green Chillies - 3-4

Cumin seeds - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Curry Leaves - 4-5

Oil - 1 teaspoon

Salt to taste

For Pakwan

All purpose flour (Maida) - 1 cup

Whole wheat flour - 1 cup

Ajwain - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Tamarind extract - 1 teaspoon

Hot Oil - 2 tablespoons

Salt to taste

Oil for Deep Frying

For Serving

Chopped onion - 1 medium

Chopped coriander - 2-3 teaspoon

Chopped tomatoes - 1 small

Sweet Tamarind chutney - As required

Chilli powder -  - As required

Procedure

For Dal

Wash and soak dal for one hour.  Now Pour oil in pressure cooker. When it becomes hot add cumin seeds, curry leaves and green chilies. Fry it for a minute.  Now add chopped tomatoes and cook it properly. Then add dal, turmeric powder and salt. Mix it properly.  Add little water and close the lid of cooker.  Cook till two whistles.  When the pressure got released open the lead. Cooked dal should  not  get mushy completely.  Add tamarind extract and mix well.  Again cook for a minute.  Dal is ready.

For Pakwan

Mix all ingredients of Pakwan. Except oil for  frying ;-).  Add little water at a time and kneed a stiff dough.  Cover it and rest it for 20 minutes. Then Make small balls of dough (approximately 10-11) .   Heat oil in Kadai for frying. Roll each ball like puri. Prick puri with knife so that it will not get puffed while frying. Now fry this Puri (pakwan) on medium flame till it turns golden brown and crisp.   Drain the  excess  oil on kitchen towel.

For Serving

While serving take  dal in a bowl.  Sprinkle chilli powder. Some sweet tamarind chutney. Then chopped coriander, onion and tomatoes. Serve it with hot and crispy pakwan

Fried Kadabu

Since I was busy in Dandiya night preparation in our apartment (Oh! It was fun.), I got delayed in posting this lovely recipe. It's a typical sweet dish of Karnataka. Me & my father love this like anything. There are two varieties steamed Kadabu ( kucchida kadabu) & fried Kadabu. Whenever I see this dish, I totally forget about my so called Diet Plans ;-)

Ingredients

For stuffing (HURNA)

Chana Daal - 500 Gms

Sugar - 500 Gms

Cardamom Powder - 1 table spoon

Nutmeg powder (jayphal pud) - 1 Tea spoon

Salt - 1 Pinch


For Cover

Whole wheat Flour - 1 cups.

Fine semolina - 1/2 cup

Hot Oil -3-4 teaspoon

Salt - 1/8 tea spoon



Oil for deep fry.



Procedure

Wash chana daal neatly. Pressure cook it with water upto 3-4 whistles. Let the pressure of cooker get release. Drain the water on top of the dal into another vessel. It is called 'kat' in Marathi . It is used in a "Katachi aamti", It is a special daal which served with Puran Poli. . Now take daal in a thick bottom pan and add sugar into it. Stir continuously on low flame.

When the spatula stands straight in it, take of from the flame. Now grind this very finely in Puran yantra or siever as shown below. This is a very easy method to make the stuffing smooth.

Now add Cardamom Powder and Nutmeg powder and mix wel. When you started cooking daal, mean while knead the flour for the cover with given ingredients. The dough should be hard. Keep it aside. When the stuffing (HURNA) cool down shift it to a bowl. Make small lemon size ball of dough. Roll it like puri. Place 2-3 teaspoons of stuffing at the center of the Puri. Now fold the puri and close the edges so that it will get half circle shape. Tightly seal the edges.(otherwise stuffing will come out while frying) You can twist edges as shown in pictures to close it properly and it also looks nice. Make all kadabus with same procedure. Cover it with damp cloth. Deep fry it on a low flame till it becomes slightly brown. Serve with hot ghee on top.

This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

A New Year Started.......

All Maharashtrians have celebrated Gudi Padwa and All Kannadigas have celebrated Ugadi as their New Year.....So some special recipes for this very first month.....

Kairiche Panha

Kairichi Daal

Bhajaniche Vade

As I mentioned in my old post of Bhajaniche Thalipith, "Bhajani" is a flour of roasted multigrain and pulses. Generally we make Thalipith from it. Thalipith is made in less oil where as Bhajniche vade is deep fried snacks with same ingredients. If you don't have time to prepare this flour at home or didn't get a readymade Bhajani in market, you can just mix all flours and cumin and coriander powder and can prepare this vade. This vade is generally made for 'Magalagauri Puja' in Shravan Month. I will give details about this puja some other time.

 
Ingredients


Bhajani flour - 1 cup

Chopped onion - 1 small

Chopped coriander - 2 tablespoon

Sesame seeds - 1/2 teaspoon

Ajwain seeds - 1/4 teaspoon

Red chili powder - 1 teaspoon

Curd - 2-3 teaspoon

Hot Oil - 2 teaspoons

Salt to taste.


Procedure
Mix all the ingredient and make a medium dough. If you want you can add little water. Make equal very small lemon size balls. Apply water on your both palm. Flatten the ball with both palms. Make round vada. Make one hole in the center with finger.  Repeat it for all remaining balls. Now deep fry vada on medium flame. Fry until it turns crispy and brownish. Serve hot with chutney, ketchup or curd.


This goes to PJ's event, 'Flavours Of Maharashtra' and Naina

Handvo….the Savory cake

One more traditional Gujarati farsan. Handvo is very tasty and can be prepare with very little oil. Like Thalipith, it is also contains lots of dal & grains, so it's healthy too. Who loves the typically Guajarati taste will surely love this. I tried Tarla Dalal's recipe and it turned out very well.



Ingredients

Rice - 2 cups
Toovar Dal - 1 cup
Urad Dal - 1/4 cup
Moong Dal - 1/4cup
Chana Dal - 1/4 cup
Wheat - 1/4 cup
Sour Curd - 1 cup
Oil - 2 teaspoon
Baking Soda - 1 teaspoon
Sugar - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Whilte pumpkin (Dudhi) - 2 cups
Chopped coriander - 2-3 tablespoon
Green chili- ginger paste- 3 tablespoon
Salt as per taste

For Tempering (Vaghar in Gujarati)
Oil- 2 teaspoon
Mustard seeds - 1 teaspoon
Sesame seeds - 1 teaspoon (I used black one)
Ajwain - 1 teaspoon
Asafetida - 1/2 teaspoon


Procedure
Wash and soak rice, wheat and all dals for 4-5 hours. Then Drain the water. Coarsely grind to a paste. Add curd into the paste and mix well. Keep overnight for fermentation. Then add grated pumpkin, oil, sugar, salt, turmeric powder, green chili-ginger paste and baking soda into fermented batter and mix well. Grease the baking tin with little oil. Pour the batter into it. On other side make a tempering with given ingredient. Pour the tempering on the batter. It should cover the batter fully. Bake in a preheated oven at 200 C for 30-35 minutes till the crust is golden brown. Traditionally it is prepared in a kadai but it requires lot of oil so I liked this baked version.




This goes to, Simply food's "Flavours of Gujarat" Event.

And

Priya's ‘Only’- Low Oil/ Low Calorie Event started by Pari 

Vatali Daal

As we know today is Anant chaturdashi.  Everyone will do the Visarjana of 'Ganpati' (immersion of idol).  It is very touchy moment , we are saying Bye to him. "Ganpati bappa Morya, Pudhachya varshi lavkar ya" (come soon next year.) And we will pass full year in next year's plan.  It's a tradition to give curd, milk and Poha mixture with Ganpati bappa for his journey:).  Like other sweet Prasad like modak & khirapat on Visarjana Day  we offer one savory item , 'Vatali Dal' to God.   It is made from Chana daal. After plenty of sweet Prasad, it tastes more yummy.

Ingredients

Chana Dal – 2 cups

Green chilies - 4-5

Ginger - 1 inch

Cumin seeds - 1/2 teaspoon

Oil - 2 tablespoon

Mustard seeds - 1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - 1/4 teaspoon

Curry leaves - 7-8

Lemon juice - 2 tablespoon

Sugar - 2 teaspoon

Salt as per taste

Chopped coriander leaves & grated coconut for garnishing.


Procedure

Wash and soak chana dal for 4-5 hours. Then drain out extra water. Coarsely grind it with green chilies and ginger. In a non-stick kadai heat oil. Add mustard and cumin seeds. When it starts spluttering, add turmeric powder, asafetida and curry leaves. Then add grounded dal, salt and sugar and mix well. Cook it till it completely becomes dry. Saute it in between so that it will not stick to the bottom. Now add lemon juice and mix well. Turn off the flame. Garnish it with coconut and coriander and offer as a Prasad to God.

It is slightly different from Kairichi dal.

Raw papaya Shami kabab

We love all types of kababs. Either it's Veg or Non-veg. Whenever we plan a menu for party, we make sure to serve tempting and innovative starters. Shami Kebabs are very popular as a starter or a snack. It is moreover a Non-veg starter. This time I prepared it with Raw papaya. It has a good story behind it. One day I bought stiff papaya from Market to make Jujups. But when I cut that, it was very raw. So I was confused….. What should I do with this….grate it & make paratha or make muthiyas  like lauki. But suddenly idea of kabab came to my mind and I prepared it.

Ingredients

Grated raw papaya - 1 cup

Chana Dal - 1 cup

Gram Flour (Besan) - 2 teaspoon

Red dry chilli - 2-3

Garlic cloves - 7-8

Ginger - 1 inch
Green chilli - 1-2
Chopped fresh coriander - 1/4 cup
Chopped fresh mint leaves - 8-10 leaves
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Black Cardamom - 1
Green Cardamom - 2-3
Cloves - 2-3
Cinnamon - 1
Black pepper - 6-7
Oil - 4 tablespoon
Slat to taste



Procedure

Boil chana dal, papaya, red chilli, green chilli, garlic, ginger, black & green cardamom, cloves, cinnamon, pepper together until chana dal becomes soft. Drain the water. Grind it without adding extra water. Make a paste. Now add besan, cumin, coriander and turmeric powder, salt and chopped fresh coriander and mint. If you find it very sticky, you can add little more besan to it. Make oval shape kabab of this mixture. Heat oil in frying pan and shallow fry it till it turns to brown colour. Serve with any deep.




This goes to Dil se's sunday-snacks-healthy-snacks event.

Cholafali

I think most of you are reading this name for the first time:). Same thing happened with me when I tasted this first time at one of my Gujrathi friend's house. Cholafali tastes like papad because it is made up of Chana dal and Urad dal. I like the taste and crispyness of Cholafali .

Ingredients

Besan (Chana dal flour) - 1cup

Urad dal flour - 1/2 cup

Oil - 1 teaspoon

Red chilli powder - 1 teaspoon

Cooking soda - a pinch

Normal salt & Black salt to taste

Procedure

Boil 1/2 cup of water and add oil, salt and soda into it. When water gets warm, knead a dough. Keep aside for 15 minutes. Make small balls of dough and roll out very thin rotis of it. Cut it in to strips. Deep fry in oil on medium flame. Sprinkle red chilli powder and black salt on it. Store it in a airtight container. While serving , serve it with green pudina chutney.

This goes to Divya's Sunday Snacks - Healthy Snacks event

Metkut

Metkut is a typical Maharashtrian recipe. This is a fine powder made from rice, dal and other spices. It tastes very nice with ghee and rice (Tup-Metkut-Bhat). It's very healthy and easy to digest. My niece 'Aadyaa' loves this Metkut with soft over cooked rice(Gurgutya bhat in Marathi) and ghee. She can just eat this at any time of the day. We generally eat this whenever we feel sick and upset stomach. My mother makes best Chivda with metkut and chatni pudi. I'll definitely post the recipe of Chivda. But for now Aadyaa's favorite "Metkut"








Ingredients
Chana dal (harbara dal) - 1 cup
Urad dal - 1 cup
Rice - 1/2 cup
Whole wheat (Genhu) - 3 tablespoon
Cumin seeds - 1 tablespoon
Asafetida - 1 teaspoon (I used LG Hing)
Turmeric Powder - 1 teaspoon
Red chilli powder - 2 teaspoons
Coriander seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek Seeds - 1/2 teaspoon
Dry ginger powder - 1 teaspoon



Procedure
Roast chana dal, urad dal, rice, genhu, cumin seeds, coriander seeds, fenugreek seeds separately one by one till it slightly gets brown. Cool it. Mix all the given ingredients and make a fine powder of it. It gives a nice aroma. Sieve and store it in a airtight container. You can use this for several months. Just have it with hot rice, ghee and salt as per taste. And lemon pickle along with it…. A superb combination.

This goes to EC's MLLA - 19 started by Susan

And

Gourmet Affair's Served With Love event

Hayagreeva on Varmahalaksmi Puja

Var Laxmi Puja is an important pooja observed in Andhra Pradesh, Karnataka, Tamilnadu and some places of Maharashtra. Var Laxmi Vrata is observed on 2nd Friday during the Shravana mas. Lakshmi is the Goddess of wealth and prosperity. Worshipping Goddess Laxmi during Shravan month is highly auspicious because the whole month is dedicated to the divine couple, Lord Vishnu and Goddess Laxmi. Friday is the most auspicious day for Laxmi Devi. Hence, worshipping Lakshmi Devi on Shravan Shukravar is highly meritorious. Elder people says that Ashtalakshmi showers their blessings on Vara Laxmi Vratha performers. As the eight forces of the world, known as Ashta Lakshmi – primeval force (Aadi Laxmi), wealth (Dhana Lakshmi), courage (Dhairya Laxmi or Veera Lakshmi), wisdom (Vidhya Laksmi), Children or family development (Santana Laxmi), success (Viajaya Lakshmi), food (Dhanya Laxmi) and strength (Gaja Lakshmi) are dedicated to Goddess Laksmi. Puranas described that observing Vara Laksmi Vratham would bless a woman with all eight energies for life. On the day of Pooja or Vrata, women clean their homes and decorate their front yards with rangolis. Later, they take a bath and deck wear pure silk saree and jewellery. The lady performing the pooje makes a mandala with the drawing of a lotus upon it. A kalasha filled with rice and topped with fresh mango and betel leaves, a coconut smeared with haldi and kumkum and cloth are placed on the mandala and Lakshmi is invoked therein.
After the worship of the kalasha, follows the worship of Ganesha, then the worship of the sacred thread. Now the main worship of Vara Lakshmi begins and the scared thread is worshipped a second time. It is then tied to the right hand of the lady. After the worship thamboola is given to 5 married ladies. The same evening, we invite all the neighboring ladies(married women) and offer them tamboola; also called veeledele Adike, which is an offering of betel leaves, fruits, betel nuts, kumkum, haldi and dakshine. At this point the ladies also sing songs in praise of goddess .

In our home we make Puran Poli or any varieties of it on Shravan mas Friday. So today I have prepared Hayagreeva. Hayagreeva is an authentic sweet from Karnataka. This is done on special occasions and can be done very easily. It is basically of Chana dal, jaggery and pure ghee. The major ingredient of this dish is Channa Daal. Avery interesting fact about Channa Daal is that it is great for diabetics. It has been shown to be one of the foods having a very low glycemic index, ie, it does not increase blood sugar levels. There are a lot of articles on the internet which talk about this, for all interested.

Ingredients

Channa Daal- 1 Cup
Grated Jaggery - 1 cup
Khus Khus - 1 tablespoon
Grated Dry coconut- 2 tablespoon
Cashewnuts - 8-10
Cardamom Powder- 1/2 teaspoon
Ghee- 1/4 cup


Procedure

Wash chana daal neatly. Pressure cook it with water upto 3-4 whistles. Let the pressure of cooker get release. Drain the water on top of the dal into another vessel. It is called 'kat' in Marathi . It is used in a "Katachi aamti", It is a special daal which served with Puran Poli. . Now take a thick bottom pan and add jaggery and 'Kat' into it. Cook until jaggery get fully dissolved. Now ad chana dal to it and cook for two minutes. In a seprate pan fry dry coconut, cashewnuts and khuskhus in ghee till it turns slightly brown. Now add all this in chana dal mixture. Add cardamom powder. Add the remaining ghee. The consistency should be not very thick or not very watery. Offer Goddess Laksmi prasad of hayagreeva with Tulsi pan on it.



This is for Sia's RCI-Udupi & Mangalorean Cuisine and also to Lakshmi’s RCI announcement page.

And Nithya's Food in Colors(FIC)- Express your Mood which is a brain chils of Sunshinemom

And for MLLA-13 of Tongue Ticklers... initiated by Susan of the "Well-Seasoned Cook

Tambittu for Nagpanchami

Today is Nagpanchami, first festival of Shravan Mas. Nag Panchami is celebrated to worship snakes. It is a festival in the honour of the Snake God, Shesha Nag. People worship snakes by offering milk and Puja. Snakes are worshipped since Vedic eras as they protect crops from getting damaged by rats and other rodents. Snakes are also a part of the Puranas, they took part in 'Sagar Manthan', and is also worn by Lord Shiva around his neck. Nag Panchami is celebrated in the month of Shravan according to the Hindu calendar. The victory of Krishna over the Kaliya snake is also remembered on this day. For this reason, Krishna is known as 'Kaliya Mardan'. The festival celebrates during the rainy months. It is believed that the festival is to counter the increased possibility of snakebite during this time. People visit temples specially dedicated to snakes. Shiva temples are also crowded during this festival, as snakes are considered dear to him.
We do puja of snake made with rangoli at our home and offer him milk. On this day, at my father's place they make laddus of roasted chana dal as prasad. These laddus are called Tambittu. My father's elder sister, My Shanta aatya gives me these Tambittus every year. So the picture and recipe of tambittu given here is of my shanta aatya.

Ingredients
Roasted chana dal - 1 cup
Rice -1/2 cup
Roasted peanut powder - 1/2 cup
Grated dry coconut - 1cup
Sesame seeds - 1 tablespoon
Poppy seeds - 1teaspoon
Jaggery - 1 cup
Cardamom powder -1/2 teaspoon


Procedure
Roast rice in kadai without oil or ghee till it turns slightly brown. Cool it. Now take rice, roasted chana dal and make a powder in mixer. Dissolve jaggery with 1/2 cup of water . Heat it for 2-3 minutes. Mix all ingredients in warm syrup. Cool it. Make laddus of it.

Sabudana Pachadi

Hey! I am the happiest girl in the world now. Guess what? My Aai & Baba (My Parents) have come here last night. Now it's really time for Aai's Khaugiri, her special recipes. Really nothing is as great as eating "Maa ke haath ka khana". Today I am posting another special dish by my Aai, Sabudana Pachadi. Usually in Maharashtra sabudana (sago) is eaten on Fasting day only. But this is not a Fasting dish. It is made up of Sabudana (Sago) & Chana daal. I am very much sure u will also love it……..

Ingredients
Sabudana (sago)- 2 cups
Chana daal - 1 cup
Roasted peanut Powder (Danyacha kut) - 1 cup
Green Chillies - 4-5
Grated Ginger - 1 tea spoon
Oil- 2 table spoon
Mustard seeds (Rai) - 1 tea spoon
Turmeric Powder (haldi) - 1/2 tea spoon
Cumin seeds (jeera) - 1 tea spoons
Sugar - 1 tea spoon
Lemon - 1
Salt for taste
Grated coconut & Coriander for Garnishing.

Procedure
Wash Sabudana 2 to 3 times. Soak the sabudana in water . Water level should be just above the sabudana level. Soak sabudana for 3-4 hours. I generally prefer "Varalakshmi Sabudana" , for this 3-4 hours is sufficient but you can keep for few more hours if the sabudana does not become soft in 4 hours.At the same time soak Chana daal for 3 hours.
Drain water from chana daal completely. Grind chana daal, ginger and green chilly in mixer to paste. Heat oil in kadai, Put mustard seeds then jeera, haldi. Now add chana daal paste, mix it and cover it with lid for steam. After 2 minutes remove the lid. Mean while mix sabudana, groundnut powder, sugar and salt in one bowl. Now add this mixture into kadai. Mix it well. Put a lid for steam. After two minutes remove the lid. If you find this mixture very dry, you can add little oil into it and again put the lid for one minute. Lastly add lemon juice and switch off the flame. Serve hot with the garnishing of coconut and coriander.

Hey gals, definitely try this….. its yummy!!!!!!

This is my entry for TONGUE TICKLER's FIC - January

and PJ's Event WHO'S GONA COOK FOR ME????