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.
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 :-)

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.

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 :-)

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 :-)

CARROT VEGETABLE

CARROT VEGETABLE!

Ingredients

2 cups grated carrot, ½ cup chopped capsicum, ½ cup groundnut powder, 3 finely chopped green chilies, ½ tsp mustard seeds, 1 tbsp oil, ½ tsp turmeric powder, ½ tsp asafetida, ½ cup chopped coriander, ½ cup seedless dates, ¼ cup raisins, 2tsp lemon juice, ½ tsp garam masala, ½ tsp red chili powder and salt to taste.

Method

1. Heat oil in a pan and add mustard seeds. When it starts popping add chopped chili to it. Then add asafetida and turmeric powder.
2. Add grated carrot and capsicum to the pan. Mix it well. Simmer it for 4 mins.
3. Add chili powder, garam masala, salt and lemon juice.
4. Then add groundnut powder to it. Simmer for 2 mins.
5. Add dates, raisins and coriander. Mix it well.
6. Serve it hot with wheat roti.