Naryal Chutni

Ingredients:

1. Coconut- 1 (medium sized)
2. Phule chane ki daal- 100 gm
3. Coriander- 2
4. Green chilies- 10
5. Salt- 1 tsp

Method:

• Firstly grind coconut and green chilies.
• Now add phule chane ki daal and coriander and grind.
• Then add 400 ml water and grind once again.
• Take it in a bowl and serve with idli.

Idli

INGREDIENTS:

1.     Rice rava (idli rawa)- 250 gm

2.     Daal mash- 250 gm

3.     Curd- 100 gm

4.     Baking powder-  ½ tsp

5.     Salt- 1  ½ tsp

METHOD:

• Wash daal and let it soak in water for 4 hrs.
• Wash rava and let it soak in water for 4 hrs.
• Now grind mash daal and add to rava after draining off water from rava.
• Then add curd, baking powder and salt to it and mix well.
• Now leave it for 1- 2 hrs.
• Now pour this paste in idli sancha.
• Then in a vessel take some water and keep this sancha in it and cover the vessel.
• When water in vessel starts boiling set lowest flame and leave for 10- 15 mins.
• Put off the stove.
• Now serve idli in a plate with naryal chutney or Coconut Chutney or Til ki Chutney or Til aur Phalli ki Chutney.

Ambada Aur Chukka

INGREDIENTS:

1.     Ambada (Sour greens)- 10 bundles

2.     Chukka leaves- 10 bundles

3.     green chilies- 20 

4.     salt- 1 tsp

5.     garlic ginger paste- 1 tsp

6.     chana daal- 100 gm

INGREDIENTS FOR BAGAR:

1.     zeera- 1 tsp

2.     rai- 1/2 tsp

3.     methi seeds- 1/4 tsp

4.     kalonji- 1/4 tsp

5.     dry red chilies- 5

6.     turmeric powder- 1/4 tsp

7.     oil- 100 gm

METHOD:

• Boil chana daal, drain its water and keep aside.
• In a vessel take chukka, ambada leaves, green chilies, garlic ginger paste and a glass of water and Keep on stove till it is cooked.
• Now put it off the stove add salt and mash.
• Now add boiled chana daal to it and keep aside.

METHOD FOR BAGAR:

• Keep a vessel on stove and pour oil and heat.
• Now add zeera and fry till it becomes light brown.
• Now add rai, kalonji, methi and dry red chilies and fry till red chilies turn brown.
• Put off the stove.
• Now add turmeric powder to the bagar.
• Now add this bagar to the kept aside ambada and chukka mix.
• mix this well and take in a bowl.

Anjeer Khalakhand

INGREDIENTS:

1.     Milk- 2 ltr

2.     Dry Anjeer- 250 gm

3.     Sugar- 250 gm

4.     Pistachio- 25 gm

5.     Almond- 25 gm

METHOD:

• Soak almonds in water for 5- 6 hrs.
• Then remove its skin and cut into pieces.
• Make pieces of pistachio also and keep almonds and pistachio aside.
• Cut Anjeer into small pieces
• Boil milk and add anjeer and sugar.
• cook this on medium flame till milk dries. 
• Anjeer khalakhand is ready.  
• Take it in a plate and garnish with almonds and pistachio.
• Delicious Anjeer Khalakhand is now ready to eat.