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Modak My recipes

(394)Kaju Modak

Ingredients

  • 1 cup Kaju ( Cashew nut) powder.
  • ½ cup Milk powder
  • 5 tbsp. powdered Sugar
  • 3 tbsp. Milk( at room temperature)
  • 1 tsp. Ghee to smooth the dough.

Method

  1. Dry roast Cashews and keep aside.
  2. Before grinding make sure Cashew nuts are at room temperature.
  3. Grind Cashews in pulse mode otherwise oil oozes out.
  4. Grind Sugar into fine powder and keep aside.
  5. In a big mixing bowl  mix Cashew powder, Milk powder, Sugar powder and Cardamom powder
  6. Add milk in the mixing bowl and knead a soft dough.
  7. For giving shine and smooth consistency apply 1 tsp ghee on the dough.
  8. Make  Modak out of it.
  9. If you like more sweet taste and some dry texture then sprinkle some sugar powder over it.
  10. Offer Kaju Modak to Ganpati Bappa with love, faith and devotion.

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Modak My recipes

(393)Churma Modak.

Ingredients

  • 2 cup Churmu.
  • 1 ¼ cup Jaggery.
  • 4 tbsp. Ghee.
  • 2 tbsp. Poppy seeds.
  • ½ Nutmeg
  • Modak mould.

Method

  1. In a big mixing bowl mix  Churma with Poppy seeds.
  2. Heat ghee in a thick bottom kadhai and mix finely chopped Jaggery.
  3. Once jaggery starts melting switch off the flame.
  4. Mix melted jaggery with churma.
  5. Mix grated Nutmeg with churma.
  6. With the help of modak mould make modak from the churma. ( see video)
  7. Offer Modak to Ganpati Bappa with love, faith and devotion.
Making of Modak

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Modak My recipes

(392) Modak

Modak is described as a dumpling confectionery with sweet stuffing. According to Hindu  beliefs, it is one of the favourite dishes of Lord Ganesha and is therefore used in prayers. Traditional  modak shows  sweet filling inside a modak consisting of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour. But nowadays people prepare modak from the different ingredients and you will get many varieties out of it, which are not only flavourful but tasty also. I personally prepare 16 different types of modak.

  1. Churma Modak.
  2. Besan Modak.
  3. Kaju Modak.
  4. Daliya dal Modak.
  5. Kesar Paneer Modak
  6. Peanut Modak
  7. Kaju Anjeer Modak
  8. Choco  Paneer Modak
  9. Rice Mava Modak
  10. Coconut Modak
  11. Steamed Modak
  12. Fried Modak
  13. Poha Modak
  14. Farali Modak
  15. Sattu Modak
  16. Milk Modak
Categories
My recipes Roti

(391)Mix Millets Thabda

Do you know the meaning of thabda?  In Gujarati ‘thabadvu’ means patting and these thabda are prepared by patting the dough. So named.

Ingredients

  • 1 cup Mix Millet Flour.
  • ¼ cup Curd.
  • ¼ cup grated Bottle guard.
  • ¼ cup grated Carrot.
  • 2 tbsp. finely chopped Coriander leaves.
  • 2 tbsp. Oil.
  • 1 tsp. Salt.
  • 1 tsp. Sugar.
  • 1 tsp. Cumin seeds.
  • 1 tsp. Carum seeds.
  • 1 tsp. grated Ginger.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.

Method

  1. In a big mixing bowl mix flour and oil thoroughly. and keep aside.
  2. Wash and Grate bottle gourd and mix salt and sugar in it so that the colour of the bottle gourd remains as it is.
  3. Wash, Peel and Grate Carrot and keep aside.
  4. Wash, Peel and Grate Ginger and keep aside.
  5. Mix all the ingredients with the Mix Millet Flour and knead soft dough so that you can easily pat it on tawa. To adjust the consistency with the help of water.
  6. Keep aside for 30 minutes.
  7. After 30 minutes knead the dough for 5 minutes and then adjust the consistency by adding water.
  8. Heat nonstick tawa and apply oil on it.
  9. Take a tennis ball size dough in your hand, make a round shape and then pat the dough to make round flat thabda.
  10. Roast one side for 3- 4 minutes on a slow flame. Flip the side,  cover it with a lid and cook it for 3-4 minutes or till it turns golden brown .
  11. Apply desi ghee (optional) and serve hot with  green chutney and curd. Serve it with love and smile.

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Flours and batter My recipes

(390)Mix Millets Flour

Ingredients

  • 1 cup Ragi.( Nachni)
  • 1 cup Pearl Millet.( Bajra)
  • 1 cup rolled Oats
  • 1 cup sorghum (Jowar)
  • 1 cup Horse gram ( Kulith)
  • 1 cup Rice flakes ( Poha)

Method

  1. Strain all the millet grains with the  help of a strainer.
  2. Wipe these grains with the help of cotton cloth because we are not washing it.
  3. Dry roast all the ingredients separately.
  4. Grind it into coarse flour.
  5. Store it in a dry and airtight container.
  6. Use this flour for making Handvo, Muthiya, Dosa, Dosa or as you wish.

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My recipes snacks

(389)Jowar Khichu

Ingredients

  • ¼ cup Jowar flour.
  • ½ cup water.
  • 2 tsp. finely chopped Coriander leaves.
  • 2 tsp. Oil.
  • ½ tsp. Kasuri Methi.
  • ½ tsp. finely chopped Curry leaves
  • ½ tsp. Salt.
  • ½ tsp.Black pepper powder.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Carum seeds.
  • ⅛ tsp. Asafoetida powder.

Method

  1. In a thick bottom pan or kadhai add water, Oil, dry spices as well as all Green leaves and boil the water.
  2. When the water starts boiling, turn the flame to  slow and mix Jowar flour in boiling water. Mix thoroughly with the help of a spatula and close the lid.
  3. After 5 minutes open the lid and stir continuously and then switch off the flame.
  4. Serve Jowar Khichu with sesame oil and  Methi masala ( Pickle masala) but serve with love and smile.

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My recipes

(387) Celery Cutlet.

Ingredients

  • 1 cup soaked Jada Poha( Rice flakes)
  • ½ cup grated Potato.
  • ½ cup grated Carrots.
  • ½ cup finely chopped Celery leaves.
  • 1 tsp. Red chilli powder.
  • ¼ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • 1 tsp. Salt.
  • 1 tsp. Lemon juice.
  • 1 tsp. Sugar powder.

Method

  1. Wash  poha in a strainer for 2 times and keep aside this strainer with poha.
  2. Grate 2-3 Carrots and keep aside.
  3. Wash and finely chop celery leaves and keep aside.
  4. Grate 3 medium size Potatoes and marinate  it with Salt, Sugar  and lemon juice, so it retains its colour.
  5. In a big mixing bowl mix Poha,  Potatoes, Carrots and  Celery. Now add all dry spices and mix well. Knead it into soft dough.
  6. Make medium size cutlets. Shallow fry or roast on tawa till golden brown.
  7. Serve it with Gol keri or tomato ketchup or Mustard sauce but serve with love and smile.
Celery cutlets with Gol Keri

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Flours and batter My recipes

(388)Idli Batter

Ingredients

  • 3 cups  Boiled rice.
  • 1 cup Udad Dal.
  • ½ cup Poha.( Rice flakes)
  • 1 tsp. Fenugreek seeds.
  • 3 tsp. Salt.
  • 1 tsp. Sugar.

Method

  1. Wash rice 2-3 times thoroughly and soak it for 8 -10 hours.
  2. Wash Udad dal 2-3 times and soak separately for 8-10 hours.
  3. After 10 hours remove excess water of udad dal and grind it into a smooth paste.
  4. Separate  water from the soaked rice but please save this water in  a separate bowl. Use this for smooth grinding, for adjusting consistency and you can also use soaked rice water as a final rinse of your hair and spray it on your face.
  5. After grinding rice into a smooth paste, mix Dal and Rice paste as well as Salt and Sugar thoroughly and add water in the batter to get desired consistency.
  6. Keep this batter in a warm dark place for fermentation ideally in  the oven or microwave for 8-10 hours.
  7. Use this batter for making Idli, Dosa, Utappa and Appe.

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Daal My recipes

(386) Mula ni kadhi.

Ingredients

  • 4 cups Kadhi.
  • 1 cup Mula (Radish).
  • ½ tsp. Salt.
  • Tempering ingredients for Radish.
  • 1 tsp. Oil.
  • ¼ tsp. Fenugreek seeds.
  • ⅛ tsp. Asafoetida powder.

Method

  1. Wash Radish.Peel it and cut it into small pieces.Marinate with salt.
  2. Heat oil in kadhai and add Fenugreek seeds. Wait for crackling and add Asafoetida powder.
  3. Squeeze the radish pieces and mix it in tempering.
  4. Stir continuously because we used minimum oi.
  5. Simultaneously prepare kadhi.
  6. Once radish is cooked, mix it with kadhi and give one flash boil.
  7. Serve Mula ni  kadhi with Khichadi, Biryani, Pulav, Paratha or as you wish but serve it with love and smile.

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Healthy drinks My recipes

(385)Mango Mojito

Ingredients

  • 2 Cup ripe mango pulp.
  • ¾ Cup raw mango pulp
  • 1 cup Sugar.
  • 1 tbsp. Salt.

Method

  1. Wash 500 gms. raw Mango. Peel it and cut into small pieces.
  2. For making raw Mango pulp into fine puree, mix it with Sugar and salt,  make a smooth paste of it  into a mixture grinder.
  3. For better taste use less sour varieties of raw Mango.( eg. Totapuri)
  4. Pour raw puree in a sauce pan and mix ripe mango pulp in it.
  5. Heat it and boil it for 5 minutes. So that you can preserve it for at least 3 months.
  6. While serving, take ¾  the quantity of pulp and ¼ quantity of ice cubes and blend it into a mixture grinder. Serve chilled Mango Mojito  with love and smile.

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