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Writer's picture: anisha nainaanisha naina

Channa Dhal - 1 cup, soaked in Water for 3 hours and ground to fine powder

Ghee - 1/2 cup

Cashew

Coconut - 1/2 cup, grated

Jaggery - 2 cup

Cardamom powder - 1 tsp

Fry Cashew in a tbsp. of Ghee and keep aside.


Add Coconut gratings and fry for 2 minutes; remove for heat.


Add the Dhal powder along with 2 tbsp. Ghee and dry roast until all moisture evaporates. Transfer to a plate and allow to cool down.

In the same pan melt the Jaggery with 1/4 cup Water and make a thick syrup. To this syrup add Coconut, Dhal Powder and Cardamom along with 2 tbsp. Ghee. Stir continuously till all blends well and become thick. Add the remaining Ghee and keep stirring till it leaves the sides of the vessel. Slowly the mixture will crumble and begin to fall like Puttu.


Garnish with fried Cashew nuts.

Writer's picture: anisha nainaanisha naina

Green Gram – 1/2 cup, soaked overnight, pressure cooked for 2 whistles, drained

Jaggery – 1/2 cup, powdered

Coconut gratings – 3 tbsp.

Cardamom Powder – a pinch

Put the Jaggery in a vessel and add half cup Water and bring to boil.


When it starts boiling, reduce the heat and add the cooked Moong dhal and stir well. Stir continuously till all the Jaggery syrup and the Dhal blends well.


Stir in Cardamom powder, Coconut gratings and mix well.

Writer's picture: anisha nainaanisha naina

For Fritters:

3 cups packed, grated zucchini (from about 6 large zucchini)

6 tablespoons dill, chopped

1 bunch (about 8) scallions, white and light green parts finely chopped

1/2 teaspoon nutmeg

1 1/2 cups crumbled feta

4 large eggs, lightly beaten

1 cup flour (plus more if needed)

Salt and pepper

4 tablespoons olive oil


Make Fritters: Lay out a layer of paper towels and spread out grated zucchini. Sprinkle zucchini with salt and let sit for at least thirty minutes and up to an hour. Squeeze out all excess moisture from zucchini.


Put drained zucchini in a large bowl with dill, scallions, nutmeg, and feta. Mix to combine. Stir in eggs. Season with salt and pepper. Stir in flour until dough comes together, adding slightly more flour if dough is too wet to form patties. Form dough into 3-4 inch patties.


Heat olive oil in a large skillet over medium high heat. Fry patties until golden brown on both sides and cooked through but still moist, about 2-3 minutes per side. Serve hot with tzatziki alongside.

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