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.
Ingredients. 1  1 cup sabudana (sago). 2  1/2 cup peanuts, shelled, roasted, coarsely pounded. 3  2 Tbsp ghee. 4  1 tsp zeera (cumin seeds). 5  3-4 sabut lal Mirch (whole dried red pepper). 6  1 sprig kadhi patta (curry leaves). 7  2 tsp or to taste sendha Namak (white rock salt). 8  1 tsp chilli powder.ethod. Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2 above it, for about an hour. Drain in a colander, then spread over a thick cloth for about 1hour. It is important for the water to drain out very well, as other wise when cooked, the saboodana will stick together in lumps.