Ingredient :
For Stuffing :

• 1/2 Cup Grated Dairy Milk or Dark Chocolate
• 1/2 Cup dessicated Coconut.
• 2 tbsp finely chopped Cashew nuts
• 2 tbsp finely chopped almonds
• 2-3 Tbsp Drinking Chocolate Powder
• 2-3 Tbsp Powdered Sugar
• 2 Tbsp Butter

For outer Covering :

• 1 Cup All purpose flour (Maida)
• 1 Tbsp Butter
• 1/2 Cup Powdered Sugar
• 2 Tsp Drinking Chocolate Powder
• Water as required.

Method :
For stuffing, in a bowl take all above ingredients and mix them well and keep aside.
Now for outer covering, in a bowl mix All purpose flour, powdered sugar, drinking chocolate,butter and add water little by little to make a dough.Dough for puri should be firm but smooth.Set the dough aside and cover with a damp cloth.
Now divide dough into small ball, Roll out balls into a small circle , place stuffing in the center, bring up the ends upwards above the stuffing to cover it. Once they are brought together like a pouch, make sure they overlap and press your palm on it.It will flatten the dough. Then roll it out into a circle of puri size..Deep fry in oil.Garnish by dusting drinking chocolate Powder and melted chocolates and serve.






 

Ingredients :

• 1 cup khoya/mava
• 3/4 cup icing sugar
• 1/2 cup milk powder
• 2 tbsp drinking chocolate powder or Grated Chocolate
• 1 Cup Desiccated Coconut powder or as required

Method :
Mix mava, cocoa powder / grated chocolate & milk powder  in a pan



Saute the mava, cocoa powder & milk powder over low heat until mixed properly.Take off the heat.


 Stir in the icing sugar & leave to cool down to room temperature.Then add desiccated coconut powder and mix well to form doughy consistency .
Stuff the mixture into modak moulds and make modaks as shown in below pictures
.





Place each modak on its base and leave to set at room temperature.

Ingredients :

• 1 1/2 cup Basmati Rice
• 1 1/2 cup Fresh or frozen Coconut
• 1 1/2 tsp Sugar
• 6 tsp Ghee
• 1/2 tsp Saffron
• Cardamom powder to taste
• 1 inch Cinnamon stick
• 3 to 4 Green Cardamom
• 5 to 6 Cloves
• Dry Fruits pieces.

Method :

Wash and soak basmati rice for 30 mts.Boil water in a pan, add ghee, add soaked rice and cook till rice is 80% cooked.Heat 3 tsp ghee in a pan, add whole spices, add coconut, sugar, dry fruits, mix well.Add boiled rice, mix gently, add saffron water, cover and cook on low heat for 15 mts.Open cover after 10 mts, Narali Bhat is ready to serve!  Traditionally jaggery is used to prepare Narali Bhat, you may make use of jaggery instead of sugar.

Ingredients :

• 2 Cup Grated Fresh Coconut ( take only white part)
• 1 Cup Sugar
• 1 Boiled & Grated Potato
• 2 Tsp Ghee ( Clarified Butter)
• 2-3 Tsp Powdered Sugar
• 1/2 Tsp cardamom powder

Method :

In a Big Pan add Grated Coconut, Sugar and Potato.


 Keep stirring on High Flame for 4-5 Minutes and then lower the flame. The mixture will start thickening and it will froth from all sides.


Keep stirring it till it dries.Add cardamom powder and mix well.



Now off the Gas and let the mixture cool for 2-3 mintues.Now add powdered sugar to the mixure and again mix well and then transfer the mixture into a ghee smeared plate.Spread evenly with a spoon.


Cool and cut into square or diamond shapes using a knife.

Ingredients :

• 1 Cup Nachani Flour ( Raagi Flour)
• 1/2 Cup Rice Flour
• 1-2 Tsp Green Chilli Paste
• 1 Tbsp Curd
• Salt to taste
• Water
• Oil

Method :

Mix Nachani (Raagi) Flour , Rice flour, Chilli paste, Curd , Salt and water to make a batter if thick consistency. Heat tawa (pan) and pour a spoonful of the batter over it and spread it with the spoon in concentric circle.  Add a teaspoon of oil around dosa and roast it on both the sides.  Serve with Butter or coconut coriander chutney.

Ingredients :

• 350 gm Gram Flour (Besan)
• 1 Cup Curd
• 1 tsp Green chilli Paste
• 1 Tsp Ginger paste
• 1 Tsp Baking Soda
• 1/2 Tsp Turmeric Powder
• 1 Lemon Juice
• Salt to taste
• 2-3 tbsp Oil
• Few curry leaves,finely chopped
• 1 Tsp Mustard Seeds
• Some Finely chopped coriander leaves.
• Some grated coconut.

Method :

In a bowl add gram flour, Curd and water . Mix well to make a smooth thick batter. Add salt and set aside for 5-6 hours. Then add ginger , chilli paste to this batter and mix well.Add turmeric powder and mix it well.
Keep the steamer or cooker ready on gas. Grease a baking dish. Now in a small bowl take baking soda, 1tspn oil and lemon juice and mix it well and add it to the batter, mixing it will in the batter. Now pour batter into the greased pan and steam for 10-12 minutes or till done. The let it cool for some time and cut into big cubes. Now heat 2-3 tsp oil in a small pan , add mustard seeds, curry leaves and allow it to crackle.Pour this over dhokalas. Garnish with coriander and grated coconut

Ingredients :

•  1.1/2 Cup Dates
• 3/4 Cup Grated Paneer
• 1/4 Cup Powdered Sugar
• 3 Tbsp Grated Dry coconut
• 2-3 Tsp Dry Fruits Pieces
• 2-3 Tsp Fresh Cream
• 1/2 tsp Cardamom powder
• 1/2 Tbsp Ghee

Method :

Grind Dates in mixture.Add coconut and grind it again. Heat pan , add cream to it, then add ghee and mix .Then add dates to it, and mix well.Then add paneer to it , mix & combine well.Add 3 tsp coconut , mix and stir for 5 minutes.Off the heat and let it cool for some time.Then add cardamom powder, dry fruits pieces to mixture and mix.Make laddoo (small balls) of the mixture , roll in grated dry coconut and serve.