Fresh Coconut Karanji

Time 15 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Wheat flour 1 cup

Oil 2 tsp

Water 1/2 cup

Salt to taste

For steaming

Idli stand for steaming

Method

For dough

First prepare dough. Add oil, salt and water to the wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now add grated coconut in thick bottom pan, add jaggery and velchi powder, salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry.

Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of karanji. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Apply oil to the steamer, keep the karanji on it, steam for 15-20 min. Serve hot.

Spinach Bhaji / Palak Sukhi Bhaji

Time 25 min

Ingredients

Spinach leaves 1 bunch

Moong daal 2 tsp

Copped green chillies 2

Crushed garlic cloves 3-4

Water 1 cup

Salt to taste

Oil 2tsp

Method

Soak moong daalin water for atleast 2 hrs.

Heat oil in pan. Add garlic and green chiles. After garlic becomes golden brown. Add chopped spinach leaves, soaked moong daal. Add 3/2 cup of water. Cover with lid and cook for 5-6 min. Then add salt, mix well and cook till it is done. If required water then add 2 tbsp of water. Serve with bhakari.

Masala Milk

Time 10 min
Ingredients
Full fat milk  1/2 lit
Custard powder 1/2 tsp (optional)
Sliced Pista, Almond, Cashewnuts 2 tsp
Cardamom-jayaphal powder 1/4 tsp
Kesar 7-8 strands
Sugar 8 - 10 tsp (as per taste)

Method
Dissolve custard powder in 1-2 tbsp hot milk. Keep it aside.
Heat milk in a big thick bottom pan, add dry fruits, cardamom jayaphal powder, sugar, kesar. Dissolve sugar completely. Keep the low flame.  Then add the custard milk to the milk in the pan and let it boil for 7-8 min. Switch off the flame. Serve hot.  

Tip
Traditionally masala milk is made without custard. I like custard flavor so i add.