RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Thursday, August 27, 2009

SUNDAL !

SUNDAL!
South Indian style Prasad for Ganpati. Healthy, wholesome, yummy and spicy festival specialty for those who are tired of eating just sweet stuff as prasad.
My friend Sharmila shared this recipe with
me. :-) Ingredients:
Bengal gram (Kabuli Chenna) ( Black Chick peas) - 200 gm, 1 tsp Mustard, 1 cup
Coconut scraping, 2-3 Red Chilly(dry), pinch of Asafetida powder (Hing), curry leaves and Salt to taste. Method:
1. Cook the Chenna in a pressure cooker with salt, remove it and drain the water.
2. Heat oil in a deep pan and fry mustard, red chilly (dry), curry leaves and hing powder.
3. Add the cooked Chenna to the fried items and add coconut scraping and salt.
4. Stir well and remove from fire; serve hot :-)

Wednesday, August 26, 2009

KARANJI!!









KARANJI!!

Ingredients:
For Dough:
1-cup maida ½ cup fine rava, Salt and Oil for deep-frying.
For Stuffing:
1-cup coconut, 1/2-cup sugar, 1/2 tsp cardamom powder, ¼ tsp of orange color, ¼ tsp nutmeg powder, 1 tsp poppy seeds, ½ cup raisins and ½ cup cashew nuts.
Method:
In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep-fry the Karanji.
Dough Preparation:
Heat 2 tbsp of oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it very stiff dough. Keep aside the dough for around 1/2 an hour. Stuffing Preparation:1. Roast the poppy seeds.
2. Take a pan and heat ½ cup water in it. Add sugar to it. Add coconut and orange color to it. Mix well till it forms a uniform mixture.
3. Mix poppy seeds well. Remove from heat and add cardamom powder and nut meg powder to it.
4. Add Raisins and cashew nuts. Mix well.

Karanji Preparation:
1. Roll small oval shaped puris from the hard dough.
2. Now place the prepared stuffing in the middle of it.
3. Stick both the corners of the puri by applying some water so that it will seal properly. Remember not to apply too much of water as it will not seal properly.4. Deep fry it till it becomes brownish color.

5. Serve it hot or cold as you wish.

Besan Ladoo!!

Besan Ladoo!!





Ingredients:
4 cups Gram Flour, 1 cup Pure Ghee, 2 cups sugar, 1 tsp Powdered Cardamom and 1/2 cup Raisins.
Method:
1. Heat the ghee in a pan.
2. Add the gram flour and fry it on a low flame stirring continuously till brown. 3. Once it is browned, let it cool.
3. Add powdered cardamom and sugar. Mix well. 4. Add raisins.
5. Shape into ladoos and serve. :-)



Monday, August 24, 2009

GANESH FESTIVAL SPECIAL- MODAK!! :-)

MODAK!!
Ganpati Bappa Moraya!!
Ganesh festival is a very popular festival in India.
Below is the snap of our Home Ganpati. :-)
Ingredients:
1-cup maida ½ cup fine rava, Salt and Oil for deep-frying.
Stuffing:1 cup coconut, 1/2 cup sugar, 1/2 tsp cardamom powder, ¼ tsp of orange color, ¼ tsp nutmeg powder and 1 tsp poppy seeds.
Method:
1. Heat 2 tbsp of oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it very stiff dough. Keep aside the dough for around 1/2 an hour.2. Roast the poppy seeds.
3. Take a pan and heat ½ cup water in it. Add sugar to it and make syrup. Add coconut and orange color to it. Mix well till it forms a uniform mixture.
4. Mix poppy seeds well. Remove from heat and add cardamom powder and nut meg powder to it. Mix well. 5. Take small balls of the dough roll it into small puris. Keep a round ball of stuffing on the puri and cover with the dough to give modak shape. 6. Heat oil and deep fry the modaks. Offer it to the god before serving :-)

Thursday, August 20, 2009

UKADICHE MODAK [STEAMED MODAK]

UKADICHE MODAK [STEAMED MODAK]
Ganapati festival feast is synonymous with Modak. Lord Ganesha’s favourite food… Majority of the households in Maharashtra make these beautifully shaped mouthwatering Modak during Ganesh festival. Ingredients:
2 cups Rice flour, 2 cups Water (The quantity of water may vary slightly according to the quality of rice flour.), ½ tsp salt, 1 tsp Sugar, 1 tsp Oil
For Filling:
4 cups Grated coconut, 2 cups Powdered jaggery, 2tbsp Roasted poppy seeds, 1tsp Cardamom powder.
Method:
1. Boil the water with salt, sugar and oil.
2. Add the rice flour and cook on a slow flame till it forms one lump like a soft dough.
3. Cool slightly and knead with greased hand till smooth. (The dough should be pliablebut not sticky.)
4. If it is too stiff, dip your hand in hot water while kneading the dough. If it is too sticky,sprinkle a little rice powder and cook a little longer.
For Modak Filling:
1. Combine coconut and jaggery and stir over a low flame till the jaggery melts and themoisture from coconut is absorbed.
2. Then add roasted poppy seed and cardamom powder. Mix well.
3. To make the modak, take a lime size ball of the dough on your left palm.Flatten into a small poori, with the edges thinner than the centre.
4. Place a little filling in the centre and gather the edges in pleats and bring them up toenclose the filling, making a conical shape.

5.Prepare all the modaks thus and steam for 15 minutes. 6. Top each hot steaming Modak with Ghee generously .Offer them to God….and then have it. :)

CHATPATA POHA – Sunday Special

CHATPATA POHA – Sunday Special :-))

Ingredients:
4 cups thin poha, 1 cup chopped onion, 1 cup chopped cucumber, 1 cup chopped tomato, 1 cup sprouted moong, 1 cup chopped coriander, 1 cup groundnuts, 1 cup fried corn flakes, make ½ cup paste of [ grated fresh coconut, jeera, coriander seeds, red chili powder and mint leaves], 1tsp turmeric, 2tbsp oil, 1tsp mustard seeds, curry leaves, ½ tsp asafetida, 1 tsp chaat masala, 1 tbsp lemon juice and salt for taste.

Method:
1) Heat Poha on medium flame. Take it away from flame in a plate.
2) Add the prepared paste of masala to it. Mix it well.Add Image
3) Add tomato, moong, cucumber, corn flakes, coriander, ground nut, chaat masala, lemon juice and salt. Mix it well . 4) Heat oil in pan. Add mustard seeds to it. When it starts popping add asafetida, curry leaves. Add onion to it.
5) Pour the above mixture on the poha. Mix Well and serve :-)

Saturday, August 15, 2009

Dates Rajgira Ladoo!! :-)

Dates Rajgira Ladoo!! :-)
Ingredients: 1 cup dates, 2 cups puffed amaranth seeds (rajgira), 1 cup ghee, 1 cup jaggery, 1tbsp poppy seed (fry and grind to powder), 2 tbsp fried edible gum (dinka), 1 cup grated coconut, 1tbsp cashewnut powder.
Method:
1. Heat the ghee in pan and add jaggery to it. Heat the mixture till jaggery melts in it.
2. Add 1tbsp water to it. Heat it for 2 mins.
3. Take the mixture in pan and add dates, amaranth seeds (rajgira), grind poppy seeds, edible gum (dinka), cocunut and cashew powder. Mix well.
4. Cool till you can handle the heat of the mix. Shape the ladoo. :-)

PAPRI ALOO CHAAT!!

PAPRI ALOO CHAAT :-)
Ingredients:

2 boiled potatoes, Tamarind Sauce, Farsan, Red Chili Powder, Chaat Masala, Mint leaves, Finely Chopped coriander, chopped onion, Pani puris, curd, Salt to taste.

Method:

1. Mash the potatoes.
2. Take mashed potatoes add red chili powder, chaat masala, and salt to it.
3. Add crushed Puri's to it.
4. Add Tamarind Sauce to it.
5. Add Farsan over it.
6. Add Curd over it.

7. Sprinkle red chili powder, chaat masala, salt, chopped onion and chopped coriander and mint leaves over it.

Tuesday, August 4, 2009

WHEAT PORRIDGE!

WHEAT PORRIDGE

This wholesome and satisfactory porridge is good for our Health. It is a very good source of important nutrients like energy, carbohydrates, calcium, vitamin A and iron.

Ingredients: 1 cup broken wheat, 1 cup grated coconut, 1 cup sugar/ jaggery, 3 cup water, 1tbsp ghee, 1 cup milk, 1tsp cardamom powder, ¼ tsp nutmeg powder 1tbsp grind poppy seeds and almonds and cashew nuts for garnishing.
Method:
1.Soak the broken wheat in to hot water for half hour.
2. Pressure Cook the soaked wheat for 2 whistles. Remove it from the cooker and allow it to cool. 3. Take the above cooked wheat in one kadai. Add jaggery, grated coconut, ghee, cardamom powder, poppy seeds powder, and nutmeg powder. Mix it well.
4. Cook the mixture in kadai till jaggery dissolves completely.
5. Bring to boil, stirring continuously so that no lumps remain.
6. Remove it from the flame and add milk in the above mixture.
7. Garnish it with Cashew nut and almonds. Serve Luke warm :-)

Monday, August 3, 2009

GLOWING SALAD!!

GLOWING SALAD!!

Ingredients:
½ cup chopped apple, ½ cup pomegranate, ½ cup chopped cucumber, ½ cup chopped capsicum, ½ cup corn, ½ cup chopped pineapple, 1/2 cup grated carrot, 1 ½ cup curd, 1tsp sugar and salt and chaat masala for taste.

Method:
Mix well all the ingredients and serve :-)