Method : 1. Dry roast the moong. Coarsely grind it. DO NOT grind it into fine powder. Winnow it to remove the chaff. 2. Dry roast the grated coconut. Sauté continuously till it turns evenly brown. Let it cool. 3. Take the jaggery in a heavy bottom wide pan. Add Read More ...
Method: 1. Fry the mung dal without oil till it turns light brown. Clean the rice and the mung dal in water. Pressure cook the rice and the mung dal together in 6 cups of water. Switch off after 2 whistles. 2. Open the cooker once it cools down. Add Read More ...
Method 1. Peel the skin of the carrots, clean and grate them. 2. In a heavy bottom vessel, pour 2 tbspoon ghee and heat it. Add grated carrots and sauté for 5 to 10 minutes. This will reduce the raw taste of the carrots. Pour in 4 cups ( 1/2 Read More ...
Method: Fry the mung dal without oil till it turns light brown. Clean the rice and the mung dal in water. Pressure cook the rice and the mung dal together in 6 cups of water. Switch off after 2 whistles. Open the cooker once it cools down. Add jaggery and Read More ...
