Naivedyam on the most auspicious day of Krishna Astami ❤ Kele Harshale with Phovu, Masala Cashewnuts , Phova Indori , Kabuli Chane Usli n Mooga Dhali Usli Spread on Terrace Grown Keli P

Naivedyam on the most auspicious day of Krishna Astami Kele Harshale with Phovu, Masala Cashewnuts , Phova Indori , Kabuli Chane Usli n Mooga Dhali Usli Spread on Terrace Grown Keli Paan

Kela Harshale ( Banana Rasayana ) 

• Thick coconut Milk freshly made or canned ones  -1 cup
• Banana roughly chopped -2 cups 
• Grated Jaggery -1/4th cup or according to the taste 
• Powdered Cardamom -1/2 tsp
• Thin Phovu/Beaten rice -1/2 cup 

Method 
Grind grated coconut n squeeze out thick milk of it ..in a bowl add the thick coconut milk ,  grated jaggery n mix well , add cardamom powder and chopped banana n keep in refrigerator for 20 mts .. n just before eating add thin phovu /beaten rice ..

 Masala Cashew nuts  

• Whole Cashew nuts ...1 fist .
•  Ghee ... to deep fry .

 For coating 

• Chilly Powder ...2 tsp 
• Salt to taste . 

Method . 

Heat Ghee in a kadai n deep fry the cashew nuts . Remove on tissue papper ...

 In a bowl mix red chilly powder n salt ..Add the fried cashew nuts in it n coat well . 

Phova Indori 

• Phovu /Beaten  rice flakes thick.. 2 cup's                    
• Finley Grated coconut   .. 1 cup 
• Water ..1 tblsp                                              
• Powdered Jaggery     ..1/2 cup                                                   
• Cardamom powder ..1/2 tsp                                                     
• Ghee ...2 or 3 tsp  
•  Ghee ..1tsp to grease a very small katori                                                                 

Method 

Sun dry the phova or dry roast on sim flame . 

Remove it n allow it to cool for few seconds  . 

Make powder of the dried/roasted cooled phova .

In a kadai add  water n melt powdered jaggery  till one string . Switch off n add ghee n grated coconut n mix well . 

Allow it to cool for just few mts .

 Add the powdered phova , cardamom powder n mix well . 

Grease a small katori , add the above mix in it n tap it on a wooden plank .

Store in air tight container . 

Kabuli chana usli 

• Kabuli chana - 2 cups 
• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- 2 sprigs 
• Green chillies- 3 or according to the taste 
• Hing/Asafoetida- 2 pinch
• Grated coconut-1/4 th cup 
• Salt to taste
• Lemon juice - 1 tsp 

Method
Soak Kabuli chana overnight . 

Pressure cook it for 10 to 12 whistle or till cooked .

In a kadai add oil , splutter mustard, add chopped green chillies , hing along with curry leaves n fry for a while . add the cooked chana along with salt , add grated coconut n mix well . switch off and add lemon juice .

Mooga dhali usli / Moong dhal usli

• Moong Dhal/ Yellow split moong dhal - 1 cup
• Water- 2 or 21/2 cups
• Salt to taste . 

Seasoning

• Oil - 2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- 1 sprig
• Green chilles - 2 or 3 
•  Ginger- 1/2 inch piece

Garnishing

• Grated coconut- 1 tblsp

Method
Wash moong dhal . 

Slit or chop green chilles.

Chop ginger finely .

In a kadai add oil, splutter mustard seeds, add curry leaves, water , green chilles , chopped ginger n boil well , Add salt,  the washed  moong dhal, cover n cook till the dhal is soft but not mushy . Then Garnish .