kanâ²vas, n. a coarse cloth made of hemp, used for sails, tents, &c., and for painting on: the sails of a ship.âv.t. to cover with canvas.âns. Canâ²vas-back, a North American duck, very good eating, its back ashy white, crossed by broken, zigzag, dark lines; Canâ²vas-climbâ²er (Shak.
1 Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. 2  Brush uncooked side with butter, and turn over. 3  Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. 4  Remove from grill, and continue the process until all the naan has been prepared. At grill side, roll one ball of dough out into a thin circle. 2  Lightly oil grill. 3  Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. 4  Brush uncooked side with butter, and turn over. 5  Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
Instructions. Warm the ghee in a heavy based sauce pan or kadhai. Add the moong dal powder and fry on low to medium heat for a few minutes. The dal should change its color and turn a golden brown. Add the water, milk, saffron and sugar. Cook on low heat till all the water gets absorbed and seera pulls together.Add the cardamom powder and mix for a few seconds.oak 1 cup moong dal overnight or at least 2 hours in hot water. Next morning, grind to a paste. Take a heavy Kadai/ Non stick skillet, add ghee and warm it up. Add the dhal paste and stir continuously, not allowing lumps to form. This part is very tricky since the daal cooks really fast, irrespective of the ghee.