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Wednesday, November 28, 2012

Kolhapuri Kat Vada / Spicy Curry with Batata Vada



Time 40 min
Ingredients
Smashed boiled potato 1/4 cup
Chopped onion 3 big size
Chopped tomato 1 big size
Masala paste : smooth paste in grinder: 1 tbsp fresh coconut + 3/4 inch ginger + 4-5 garlic cloves + 1 tsp dry roasted  sesame seeds + 1/2 tsp dry roasted poppy seeds tbsp
Red chili powder / Kolhapuri kanda lasun masala 3 tsp
Chili ppowder 1tsp
Turmeric powder 1/4 tsp
Garam masala 1/2 tsp
Curry leaves 4-5
Water 4-5 cups
Coriander 1 tsp for garnishing
Oil 3 tbsp
Salt to taste


Method
Heat 1 tsp oil in kadai add onions, fry till it turns golden brown in colour. Make smooth paste in blender. Also make tomato puree in blender. 
In the same kadai add remaining oil, add curry leaves, masala paste and onion paste fry for 2-3 min. Then add chili powder and kanda lasun masala, fry for 3-4 min till it leaves oil. Then add tomato puree. Mix well. Add water and smashed potato paste. Stir well. Add garam masala and salt. Mix well. Simmer for 10 min. You may add more water as per your requirement. Kat is usually very watery. Switch off the flame. Serve with Vada or it can be added to sprouted matki usal and have it with bread like misal.

Tip

Kat is actually a kolapuri dish and served with vada or misal.

Sweet Lemon Pickle / Limbache Gode Lonche


Time 15 min
Ingredients

Lemon 14 medium size with thin skin 
Sugar 1 kg 

Chili powder 3/4 cup
Asafoetida 1/2 tsp
Turmeric powder 2 tsp
Salt 3/4 cup
Water 1 cup for making syrup

Method
Wash the lemons and wipe them dry using a dry cloth. There should not remain a single drop of water otherwise the pickle will not last long. Squeeze out the juice of 2 lemons to get approximately 2 tsp of lemon juice. Cut the remaining lemons into quarters. Keep it aside. Take lemon quarters in a sterilized glass jar. In a separate sterilized bowl mix together the lemon juice, salt and turmeric powder. And pour this mixture over the lemons. Mix well. Cover the jar with a lid and place it in dry place for 8 days. Toss the contents of the jar after every 2 days. In a thick bottom pan take sugar and water make sugar syrup (Ektari paak). Let it cool. In sugar syrup add chili powder and asafetida. Mix well. Now take lemon in jar, pour sugar syrup onto it. Mix well. Transfer this into sterilized jar, cover the lid. It takes 2-3 months to remove the bitterness of lemon. This pickle can be stored for up to 1 year in a cool dry place or better to keep in the refrigerator.


Dudhi Halwa


Time 20 min
Ingredients
Peeled grated doodhi/Bottlegourd 3 cups
Cardamom powder 1/4 tsp
Sugar 1/2 cup or more as per your taste
Warm milk 2 cups
Pinch of salt 
Ghee 3 tbsp  
Cashewnut, kismis 1 tbsp


Method
Heat ghee in thick bottom pan. Add doodhi and pinch of salt. Doodhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 20-25 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 5-6 min. till it gets dry. Serve hot. 

Doodhi Halwa


Time 20 min
Ingredients
Peeled grated doodhi/Bottlegourd 3 cups
Cardamom powder 1/4 tsp
Sugar 1/2 cup or more as per your taste
Warm milk 2 cups
Pinch of salt 
Ghee 3 tbsp  
Cashewnut, kismis 1 tbsp


Method
Heat ghee in thick bottom pan. Add doodhi and pinch of salt. Doodhi will leave water. Continuously stir till it turns translucent.  Then add warm milk. Mix well. Cook for 20-25 min. Then add sugar, cardamom powder and dry fruits. Mix well. Cook for another 5-6 min. till it gets dry. Serve hot. 

Moong Daal Halwa


Time 30 min
Ingredients
Moong daal / Split green gram 1 cup
Sugar 3/4 cup or as per ur taste
Cardamom / Velchi powder 1/4 tsp
Ghee 5 tbsp
Chopped dryfruits 2 tbsp
Boiled water 1 and 3/4 cup
Pinch of salt

Method
Roast yellow moong daal on tava for 2-3 min (not more than 3 min on medium flame). Allow it cool. Then make smooth powder in grinder. 
Heat ghee in thick bottom pan, add daal powder and pinch of salt, fry for 7-8 min. on low flame till it turns bright yellow to golden brown in colour also nice aroma will be spread. Now add boiled water, sugar and velchi powder. Stir well. Cook for about 5-6 min on low flame. U can add 2-3 tsp water if it gets dry. Serve by garnishing with dryfruits.

Tip
Instead of whole coconut u can add coconut milk 1 cup.

Caramelized Coconut Semolina Kheer / Naral Rava Kheer


Time 20 min
Ingredients
Fresh grated coconut 1 cup
Semolina 1/4 cup
Full fat milk 2 cups
Sugar 1/2 cup or as per ur taste
Cardamom / Velchi powder 1/4 tsp
Chopped dry fruits 1 tbsp
Ghee 1tsp
Water 1 cup
Pinch of salt

Method
Roast semolina with pinch of salt till light brown in colour. 
Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.
Heat the vessel with 1tsp ghee, add fresh grated coconut and sugar, mix well. Continuously fry for 3-4 min. on medium flame till it becomes dark brown in colour. Stir continuously so that it will not get burn. Then immediately add roasted semolina, mix well, add boiled water. Semolina will get swell. Keep it for 1-2 min. Then add milk, dry fruits and cardamom powder. Stir well. Cook for about 5-6 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Caramelized Coconut Semolina Kheer / Naral Rava Kheer


Time 20 min
Ingredients
Fresh grated coconut 1 cup
Semolina 1/4 cup
Full fat milk 2 cups
Sugar 1/2 cup or as per ur taste
Cardamom / Velchi powder 1/4 tsp
Chopped dry fruits 1 tbsp
Ghee 1tsp
Water 1 cup
Pinch of salt

Method
Roast semolina with pinch of salt till light brown in colour. 
Wash the rice. Let it dry for 10-15 min. Then blend it in mixer to make coarse powder. Now add water 1-1.1/2 cup, cook in cooker for 2-3 whistles. Allow it to cool. Keep it aside.
Heat the vessel with 1tsp ghee, add fresh grated coconut and sugar, mix well. Continuously fry for 3-4 min. on medium flame till it becomes dark brown in colour. Stir continuously so that it will not get burn. Then immediately add roasted semolina, mix well, add boiled water. Semolina will get swell. Keep it for 1-2 min. Then add milk, dry fruits and cardamom powder. Stir well. Cook for about 5-6 min on low flame. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

Banana Pan Cakes

Time 15 min
Ingredients
Wheat flour 1 cup
Ripe banana 1
Powdered sugar 1 tbsp
Cardamom powder 1/4 tsp
Water 1/2 cup or more 1-2 tsp
2 pinch of Salt
Ghee 2-3 tbsp

Method
Smash banana to make smooth paste. Mix all ingredients except ghee.  The mixture looks like idli batter. Now heat tava, spread 1 tsp ghee on tava then add one spoonful of batter at the center, spread evenly, add little ghee on top, let it cook for 2-3 min then flip, spread ghee and cook for 2 min. Serve hot.




Rajma

Time 30 min
Ingredients
Red kidney beans -1 cup
Lenghwise chopped onion 2 medium size
Chopped tomato 2 medium size
Giner1/2 inch
Garlic cloves 4-5
Mint leaves 3-4
Poppy seeds 1/2 tsp
Sesame seeds 1/2 tsp
Fresh coconut 1 tbsp
Fennel seeds powder 1/4 tsp
Red chili powder / Kolhapuri masala 2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Kasuri methi 1 tsp
Water 2.1/2 to 3 cups
Coriander 1 tsp for garnishing
Oil 3 tbsp
Salt to taste

Preparation
Soak rajma in sufficient water overnight or 3-4 hours in hot water. Heat 1 tsp oil in kadai and fry onion till golden brown. Switch off flame and keep it aside. Let it cool. Now grind this with onion+tomato+ginger garlic+mint leaves+dry roasted poppy seeds & sesame seeds+coconut  till smooth paste.

Method
Heat oil in pan, add paste, fry for 5-6 min till oil is separated. Then add rajma, garam masala, turmeric powder, fennel seeds powder, kasuri methi and mix well. Add 2-3 cups of water and cook till rajma is soft and tender. Garnish with fresh coriander and serve hot with chapati.

Thursday, November 22, 2012

Dry Stuffed Mirchi


Time 20 min
Ingredients
Big and long green chilies 20

Curd 2 cups
Mustard seeds coarse powder 1 tbsp
Fenugreek seeds coarse powder 1/2 tsp
Turmeric powder 1/2 tsp
Salt 1 tbsp or as per taste
Cumin coriander powder 1/2 tsp

Method
Mix all ingredients well. Keep it aside. Slit green chilies at the center. Stuff this mixture in the chilies. Dry the chilies in hot sun for 4- 5 days. Store in air tight container. These chilies after deep oil fry, tastes good with curd rice or plain rice or daal khichadi.

Tomato Saar

Time 20 min
Ingredients
Tomatoes medium sized red tomatoes 5
Garlic cloves 2
Ginger 1/4 inch
Green chilies 1
Curry leaves 3-4
Chopped coriander for garnishing
Cumin seeds 1 tsp 
Mustard seeds 
1 tsp
Garam masala 1/4 tsp
Pinch  of asafoetida
salt to taste
Oil 2
 tsp 
1 tsp sugar
Method
Make cuts on outer surface of tomatoes and boil, along with ginger, garlic, chili till soft. I usually microwave for 4 min along with ginger, garlic, green chili. Then remove the skin and seeds if possible and purée in a grinder. Now heat oil in kadai add mustard and cumin seeds. After mustard seeds pops out, add asafoetida, curry leaves. Then add puree, mix well. Then add garam masala, sugar and salt. Also add water (approximately 1 cup) to this purée as per the desired consistency. 
Simmer for 3-4 min. Garnish with lots of coriander and serve hot with rice.

Daal Batata Amti

Time 30 min
Ingredients
Potatoes medium size 2
Tur daal 1/2 cup
Finely chopped onion 1 big size
Red chili powder 1.5 tsp+ ginger garlic paste 1/4 tsp/ kanda lasun chatney 2 tsp
Water 3 cups
Oil 1 tbsp
Salt to taste

Method
Wash and cook daal and potatoes in cooker till 3 whistles. Allow it to cool. Peel potatoes and cut into cubes.
Heat oil in vessel. Add onion, fry till it turns golden brown. Then add red chili powder + ginger garlic paste / kanda lasun chatney. Fry for about 3-4 min. Then add cooked tur daal and potatoes. Then add 1 cup of water and salt. Mix well and cook for 10-15 min. Switch off the flame and serve hot with bhakari or rice. 

Goda Masala


Time 15 min
Ingredients
Coriander seeds 1 cup
Cumin seeds 1/4 cup
Sesame seeds 1/3 cup
Dry chilies 2-3
Desiccated coconut pieces 0.5 tbsp
Cloves 2 tbsp
Big black cardamom 2 tbsp
Cinnamon sticks 2 tbsp
Black peppercorns 2 tbsp
Lichen / Dagadphool 2 tbsp 
Bay leaf 1/2 cup
Turmeric powder 1/4 tsp
Oil to roast the spices about 2 tsp

Method
Heat oil in a pan or kadhai, roast all the spices together till they turn dark brown in color. Roast coconut separately because it need little time for roasting. Stir continuously to avoid burning. Allow it to cool. Then add turmeric powder and salt. Make a very fine powder in mixer/grinder.  Keep it in air tight container. 

Dahi Vada

Time 20 min
Ingredients
Urad daal 1 cup
Curd 2 cups
Chaat masala 1/4 tsp (optional)
Red chili powder 1/4 tsp (optional)
Powdered sugar 3-4 tbsp
Salt to taste
Oil for deep fry

Method
Soak urad daal in hot water for 2 hours. Remove from water and make smooth paste in blender with minimum water. Then add salt, mix well. Then keep in refrigerator for 2 hrs. Take out from refrigerator deep fry in kadai making small balls. Remove from oil and keep in water containing 2-3 pinch of chaat masala. Keep in water for half hour. Squeeze vada to remove water.  Then in a separate bowl mix sugar and curd, beat well and put this curd mixture on top of vadas. Usually I take flat bowl. 
Sprinkle red chili powder and chaat masala. Refrigerate the dahi wada and serve chill.

    Chivda Masala



    Chivda Masala for half kg Puffed Poha or Patala Poha

    Ingredients
    Cumin coriander powder 1/2 tsp
    Fennel seeds powder 1/4 tsp
    Turmeric powder 1/2 tsp
    Red chili powder 1 tsp
    Asafoetida 1/4 tsp
    Garam masala 1/4 tsp
    Amchur powder 1/4 tsp
    Black pepper powder 1/4 tsp
    Black salt 1/2 tsp

    Method
    Mix all ingredients. This comes approximately 3 tsp. Keep it in air tight container. 

    Tip
    This chivda masala is as per my taste. You can add more chili powder as per your taste at the time of making chivda. 

    Phirni / Rice Pudding


    Time 20 min
    Almonds (sliced) 1 tbsp
    Cardamom Powder 1/4 tsp
    Full fat milk 3 cups
    Tukda basmati rice 2 tbsp
    Sugar 2.5 tbsp
    Water 1 cup

    Method
    Soak rice in water for 2 hours in hot water, then drain water and grind rice into a smooth paste like idli batter.
    Heat water in non-stick saucepan. Then slowly add rice paste spoon by spoon stir continuously so that no lumps are formed. Cook for 1-2 min. Then add milk, sugar and cardamom powder and stir constantly till milk turns thick. Remove from heat and add almonds. Chill in refrigerator and then serve.

    Tip
    Usually only milk is added to make phirni but i add 1 cup of water because rice is not cooked well in milk or it takes lot of time. So I allow rice to cook in water and then add milk. 

    Chakli Masala

    Chakli Masala for half kg Chakli

    Ingredients
    Cumin coriander powder 1/4 tsp
    Sesame seeds 1 tsp
    Ajwain 1 tsp
    Turmeric powder 1/2 tsp
    Red chili powder 1 and 1/4 tsp
    Asafoetida 1/4 tsp
    Garam masala 1/4 tsp
    Black pepper powder 1/4 tsp
    Salt 1 tsp

    Method
    Mix all ingredients. This comes approximately 3.5 tsp. Keep it in air tight container. 

    Tip
    This chakli masala is as per my taste. You can add more chili powder and salt as per your taste at the time of making chakli. I add 1/2 tsp ginger garlic paste also at the time of making chakli.

    Phirni / Rice Pudding


    Time 20 min
    Almonds (sliced) 1 tbsp
    Cardamom Powder 1/4 tsp
    Full fat milk 3 cups
    Tukda basmati rice 2 tbsp
    Sugar 2.5 tbsp
    Water 1 cup

    Method
    Soak rice in water for 2 hours in hot water, then drain water and grind rice into a smooth paste like idli batter.
    Heat water in non-stick saucepan. Then slowly add rice paste spoon by spoon stir continuously so that no lumps are formed. Cook for 1-2 min. Then add milk, sugar and cardamom powder and stir constantly till milk turns thick. Remove from heat and add almonds. Chill in refrigerator and then serve.

    Tip
    Usually only milk is added to make phirni but i add 1 cup of water because rice is not cooked well in milk or it takes lot of time. So I allow rice to cook in water and then add milk. 

    Tuesday, November 20, 2012

    Sev Puri


    Time 10 min
    Ingredients
    Puris 10
    Boiled and smashed potatoes 1/2 cup (to this add 2 pinch chat masala and salt)
    Finely chopped onion 1 medium size
    Finely chopped tomato 1 medium size
    Finely chopped coriander 1 tbsp
    Finely chopped unripe mango pieces 1/2 tsp
    Nylon sev 1/2 cup
    Imli khajoor jaggery chili chutney 3-4 tbsp
    Green chili and coriander chutney 1 tbsp
    Chaat masala

    Method
    Place puris in the plate, then add 1/2 tsp potato on every puri, then chopped onion and tomatoes, then add imli and green chili chutney as per your taste. Then add sev, coriander, chopped unripe mango pieces. Sprinkle chaat masala and serve.

    Tip
    Imli khajoor jaggery chutney: Tamarind paste 5 tbsp + Khajoor paste 5 tbsp + Jaggery 4 tbsp. Adjust taste according to your taste.
    Green chili and coriander chutney : 7-8 green chilies + 3 tbsp coriander. Blend in blender. 

    Spicy Cabbage / Patta Kobi Paratha

    Time 20 Min
    Ingredients
    For dough
    Wheat flour  2 cup
    Carom seeds 1/2 tsp
    Sesame seeds 1/2 tsp
    Salt to taste
    Oil 2-3 tsp

    For stuffing
    Grated patta kobi/Cabbage 2 cup
    Chopped onion 1 medium sizee
    Chaat masala 1/4 tsp
    Garam masala 1/4 tsp
    Red chili powder 1/2 tsp
    Chopped coriander 2 tbsp
    Mustard seeds 1/4 tsp 
    Oil 2 tsp

    Wheat flour 1/4 cup for dusting
    Iron Tava
    Butter 3-4 tsp

    Method
    Heat oil in kadai, then add mustard seeds. Then add onion. After it turns golden in colour then add cabbage, red chili powder, garam masala, chaat masala and salt. Stir continuously. Do not add water as well as do not cover with lid.  Allow to cook for 5-6 min till all water from cabbage get vaporized. This mixture should be dry so that you will able to roll the paratha and stuffing should not come out from dough. Switch off the flame. Keep it aside.
    In a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard.
    Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

    Tip.
    Serve hot with curd, tomato or chili garlic sauce.

    Jeera Rice

    Time 15 min
    Ingredients
    Fresh cooked basmati rice 2 cup
    Green chilies 1-2
    Cumin seeds/ Shahi jeera 1/2 tsp
    Curry leaves 3-4
    Cashewnuts 1 tbsp
    Kismis 2 tsp
    Coriander for garnishing
    Salt to taste
    Ghee 1 tbsp

    Method
    Cook rice by adding sufficient salt and 1 tsp ghee. The rice should not be sticky. 
    Heat ghee in pan, add cumin seeds. After cumin seeds pops out, add chopped green chilies, cashewnuts and  curry leaves. Fry for 1-2 min. Then add cooked rice and kismis. Mix well. Cook for 2-3 min. Switch off the flame. Garnish with coriander.

    Tip
    I use old basmati rice so that it doesn't get sticky.

    Veg Noodles

    Time 15 min
    Ingredients
    Noodles 1 cup
    French beans , cut diagonally into thin strips 1/2 cup 
    Carrot , cut into long thin strips 1/2 cup 
    Shredded capsicum 1/2 cup 
    Chopped spring onions whites 1 cup
    Chopped spring onion greens 1 cup

    Soy sauce 1 tsp
    Vinegar 1 tsp or more as per taste
    Chili sauce 1 tsp (optional)
    Ajinomoto 2 pinch 
    Oil 1 tbsp 
    Salt to taste


    Method
    Cook noodles in water till it is done. After it is cooked  add 1 tsp oil so that noodles will not get sticked together. 
    Heat the oil in a pan, add the vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften.
    Then add the noodles, soya sauce, vinegar, ajinomoto, chili sauce, sauté for 2 minutes. Switch off the flame.
    Serve hot.

    Shahi Aloo

    Time 30 min
    Ingredients
    Boiled potatoes (cut into cubes) 2 medium size
    Cumin seeds 1/2 tsp
    Garam masala 1/4 tsp
    Turmeric powder 1/2 tsp
    Red chili powder 1/2 tsp
    Water 1 cup or less
    Chopped onion 1 medium size
    Cashewnuts 2 tbsp

    Tomatoes 1 medium size
    Ginger garlic paste 1/2 tsp

    Cream 1 tbsp
    Salt to taste
    Oil 2 tbsp
    Coriander for garnishing

    Method
    Boil tomato in sufficient water. Allow it to cool. Make smooth paste by adding cashewnuts. Keep it aside.
    Heat oil in pan add cumin seeds, after it crackles, then add onion, fry till it turns golden in colour. Then add tomato paste and ginger garlic paste, fry for about 2-3 min till oil separates out. Then add red chili powder, turmeric powder, mix well, cook for 1-2 min. Then add potatoes, garam masala, salt and water, cook for 5-6 min by covering lid.  Then add cream cook for 1-2 min. Switch off the flame. Serve hot.

    Tuesday, November 13, 2012

    Baked Mava Dry Fruits Karanji


    Time 60 min
    Ingredients
    For Cover
    All purpose flour / Maida 1 cup
    Semolina 1 tsp
    Ghee 1 tbsp
    Milk 1/2 cup or 2-3 tsp more
    Salt to taste
    For Stuffing
    Grated dry fruits  (Almond+Pista+Cashewnuts ) 1 cup (Roast in microwave for 2 min)
    Khoya/Mava 1/2 cup (Roast in microwave for 1 min)
    Powdered sugar 1/4 cup (or more as per your taste)
    2-3 pinch of salt
    Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)
    Cardamom powder 1/4 tsp

    Method
    For cover
    Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.
    For stuffing
    Mix all ingredients. Keep it aside.

    Actual method
    Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjis on tray in preheat microwave for 10 to 12 min at 180 degree.














    Baked Mava Dry Fruits Karanji


    Time 60 min
    Ingredients
    For Cover
    All purpose flour / Maida 1 cup
    Semolina 1 tsp
    Ghee 1 tbsp
    Milk 1/2 cup or 2-3 tsp more
    Salt to taste
    For Stuffing
    Grated dry fruits  (Almond+Pista+Cashewnuts ) 1 cup (Roast in microwave for 2 min)
    Khoya/Mava 1/2 cup (Roast in microwave for 1 min)
    Powdered sugar 1/4 cup (or more as per your taste)
    2-3 pinch of salt
    Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)
    Cardamom powder 1/4 tsp

    Method
    For cover
    Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.
    For stuffing
    Mix all ingredients. Keep it aside.

    Actual method
    Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjis on tray in preheat microwave for 10 to 12 min at 180 degree.














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