…little water until syrupy in a sufficiently wide and thick bottomed dekchi/handi/pot/non-stick pot or in a pressure cooker body. (I used the pressure cooker body as it helps to grip the handle comfortably and firmly while stirring). Add the fresh coconut paste, a pinch of salt and stir to combine. Gradually, whisk in the roasted rawa; making sure that the mixture is smooth and without any lumps. It is preferable to use a wooden spoon with a long h…
…ith water & reserve the water to be used in the curry. Heat a deep pot/handi/dekchi or a mud pot with vegetable/coconut oil till hot. Reduce heat & add the remaining chopped onions. Saute till the onions are soft & translucent. Add the masala paste & sauté till rawness disappears. Add the reserved water & additional water depending on how thick or thin you want your curry to be. Stir well. Add green chillies, tefla, a pinch of…
…te. Transfer this paste into a sufficiently wide and thick bottomed dekchi/handi/pot/non-stick pot or in the pressure cooker body. (I like to use the pressure cooker body as I can grip the handle firmly and comfortably while stirring). Next, grind the scraped coconut with minimum water as possible to a very fine, smooth and thick paste. Add the coconut paste, sugar and a pinch of salt to the chana dal paste. Cook on medium heat. Keep stirring cont…
…. Place the citrus peels in a sufficiently wide, deep saucepan / dekchi or handi and cover with normal water. The peels must be completely submerged in water. Bring the citrus peels to a boil on high heat and drain out the water. Use a strainer or sieve to drain the water out from the peels. Repeat the boiling process twice. Rinse the same saucepan and dissolve granulated sugar in ¾ cup water. Strain to remove impurities if any and pour the sugar…