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Dal Dhokala

  #Dal #Dhokala #RenuRasoi #Nocarbs #Proteinrich Dal Dhokala  This is a very tasty and yummy preparation. No fermentation is required. Very soft and spongy ЁЯСМЁЯШЛ If all the instructions are followed you will get perfect Dhokala. Ingredients *Yellow moong dal...5 tbspn *Chana dal... 5 tbspn *Eno fruit salt...1 tsp *Cumin seeds...1/2 tsp  *Salt...1.5 tsp *Lemon juice... 1 tbspn *Oil...2 tbspn  *Garlic pods..6 *Grated ginger...1.5 tsp *Water... Same quantity of un soaked dal If dal is 3/4 cup...water should be 3/4 th cup  For tadka *Oil...2 tbspn *Mustard seeds... 1/2 tsp *Jeera... 1/2 tsp *Asafoetida powder/ Hing...1/4 tsp *Turmeric ...a pinch (optional) *Green chillies... 4-5(optional) For garnish... *Chopped coriander...1 tbspn *Grated coconut... 1 tbspn Method  *Wash and soak both the dal together for 2.5 hours. *Measure the water. It should be of the same measurement of un soaked dal. We are going to use only that much water for grinding as well as in batter for cooking. *Grind soaked

Coconut Vadi

 

Coconut Vadi

#RenuRasoi

Coconut Vadi

Naralachi vadi... tastes simply divine...ЁЯШЛЁЯШЛ

Every year on the occasion of Narali pournima we prepare some sweets made of Coconut.

Very easy and simple recipe, with little tricks to make it perfect...

Ingredients...

*Fresh coconut scraping.... 1 Cup

*Home made ghee... 3 tsp

*Sugar... 3/4 th Cup

*Green cardamom powder... 1/4 tsp

*Saffron strands... 20..25 soaked in 1/2 tsp milk

Method...

*Heat ghee in a broad thick based pan, add Coconut and roast for 2..3 minutes.

*Add sugar, mix properly, cook on low flame. Initially sugar will dissolve and then it will start thickening. 

* Within 10...12 minutes, it will become a lump, 

The correct test to know whether it is done, is insert the spoon or spatula  in the centre of the mix, if it is standing firm, it is done. Switch off the gas. Add green cardamom powder and mix well.

*Spread this mix in the pre greased plate with the help of rolling pin.

*Let it cool, when it is little warm, cut the vadi.

*When it will cool completely, remove vadi from the plate with the help of a  knife.

*Garnish each vadi with soaked saffron.

*It has a shelf life of 4..5 days.

*Enjoy ЁЯЩВ

Note... You can take Dessicated coconut instead of fresh coconut, but then add 3  tablespoon milk while cooking.



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