RAWA MODAK

You people are thinking that- "oh god! she is addicted to modak's", Ha Ha, Actually I love modak's, and Ganesha chaturthi has come so I can't remember anything without these Modak's but I wanted to change the shape so I have used different mould, you can use same original mould of modak.

Ingredients :-

Semolina or Suji - 3 cups

Jaggery - 2 cups

Water as required

Cardamoms - 4-5

Ghee - 3 tbsp

Salt - little bit

Method :-

Heat ghee in a vessel, add coconut, jaggery- Keep stirring continuously on medium flame and make a sticky solution.

Roast Semolina in nonstick pan in low heat till it slightly turns brown.

add ghee,milk and sugar. Stir till mixture becomes sticky. Add salt little bit and take off from flame, cover it.

Make small balls of dough and roll it in round shape.

Put 1 tbsp of the above stuffing in the flat round dough and pack it by taking all the edges up giving it shape

like a cone on top.

Ready to serve.

FRIED MODAK

What is modak I have depicted in "Modak" page, again I am writing that it is a kind of sweet dumpling, its also very popular, people  offer  modakas  to  god  mainly  in  "Ganesh chaturthi",There  are varieties of modak  like  “Ukadiche modak”,  “Rawa modak”, “banana nachni modak” , “chocolate modak”,  I am posting the recipe of Fried modak. I have made with wheat flour,you can use it rice flour

Ingredients-

Wheat flour -250 gms
Coconut - 200 gms
Jaggery -100 gms
Cardamom powder-1 tsp
Milk - 50 gms
Sesame seeds - 50 gms
Oil - 5 tbsp for frying and for dough
salt-little


Method-

Make a soft dough of the flour by adding oil and salt.

Heat ghee in a vessel, add jaggery, coconut and sesame seeds. Keep stirring continuously on medium flame and make a sticky solution.

 Make small balls of dough and roll it.

Put 1 tbsp of the above stuffing in the dough and pack it by taking all the corners up giving it a shape like a cone on top.

Take oil in a kadai and deep fry the Modaks till brown.

MODAK

Modak  is a kind of sweet dumpling, Basically it’s a  Maharashtrian(Indian) delicacy, but in Southern India it is also very popular, people  offer  modakas  to  god  mainly  in  Ganesh chaturthi.  There  are varieties of modak  like  “Ukadiche modak”,  “Rawa modak”, “banana nachni modak” , “chocolate modak”,   but “Ukadiche  modak” ( steamed modak ) is basic  one . I will try to post many varieties here, Modak is believed to be shri ganesh's favourite food.


Ingredients-

Rice flour-250 gms

Coconut-200 gms

Jaggery-100 gms

Cardamom powder-1 tsp

Milk-50 gms
water for making the dough
salt-little for dough

Method-

 Make dough with rice flour. and warm water and salt.

 Now take the coconut & Jaggery in a heavy-bottomed pan for the stuffing.

 Add milk. Keep on low flame with stirring. The mixture should be fairly dry and turn a shade darker.

 Now make balls with the dough. Flatten them on the palm or on a surface into a circle.

 Place the stuffing in it and cover it completely with the dough.

 Fold the edges tapering to the centre.

 Now steam-cook the modaks in a cooker for 15 minutes until done.

DAL PARWAL(LENTIL POINTED GOURD)

Parwal is the name of pointed gourd in India. This dish is tasty and unique. If you make this preperation of pointed gourd like this, every person who will have this dish sure appreciate you. 

Ingredients-

Parwal (Pointed gourds)-5-6

Oil-4 tbsp

Asafoetida-pinch

Black gram lentil(soak in water and make paste)-300 gms

Ginger paste-1 tsp

Green chilies-2

Turmeric-1 tsp

Salt as per taste

Garam masala-1 tsp

Method-

Cut parwal in big cylindrical shape

Heat the oil, add asafoetida, fry parwal(pointed gourds)

Add ginger paste ,turmeric, green chilies

After sometime add paste of black gram dal, fry it with parwal

When cooked add garam masala and take off from flame

COCONUT CUTLET

Cutlet is a type of croquette . Coconut cutlet with strong coffee---My god ! its  A1 combination. Preperation, ingredients all  are simple .It is served in many parties as a starter. I had made this cutlet in my nephews B’day. Recipe ………………..

Ingredients-

Coconut (grated)-1 cup

Onion(small pieces)- 3 tbsp

Green chilies-2 (cut in small pieces)

Ginger paste-1 tsp

Boiled potato-1/2 kg

Corn flour-3 tbsp

Breadcrumbs-as needed

Garam masala powder-1 tsp

Oil-for frying

Method-

Heat oil

saute onion, ginger paste, coconut grated, green chilies

now add boiled mashed potatoes in it

add salt and garam masala

divide this mixture equally, make shape as you desire

now make a batter of cornflour with water

dip this potato rolls in cornflour, roll it in breadcrumbs

fry in hot oil.

CABBAGE ROLLS

Cabbage is a good source of vitamin, Fiber. It reduces the risk of some  cancer .In India cabbage is called as “patta gobhi” or “Bandha gobhi”. This whole dish is very nutritious due to green vegetables and cheese, so, what to think, Make it and enjoy .Recipe …………………..

Ingredients-

Cabbage leaves-6-7

Peas-1 cup

Cheese(grated)-2 tbsp

Black pepper-1 tsp

Carrot(grated)-1/2 cup

Cauliflower(grated)-1/2 cup

Onion(grated)-1/2 cup

Cornflour-1 tbsp

Oil-2 tbsp

Green chilies-3-4 (small pieces)

Salt-according to taste

Toothpick-6-7
Roasted Peanuts-250 gms for garnishing

Method-

Blanch carrot, cauliflower, peas ,add onion in this mixture

Heat oil in a pan, fry all veggies, add salt, black pepper, green chilies, cheese, and  cornflour

Now blanch cabbage leaves

Stuff this mixture in leaves and fix it with toothpick

Now  roast this rolls in a pan with little oil, serve with tomato ketchup and roasted peanuts

COCONUT MILK PULAO

First of all I admit that straining coconut milk is laborious ,so,  buy a can of coconut milk. This dish was my mom's  favorite. Actually she used to make this pulao, This is a tasty pulao, appropriate for ritual ceremony. "Coconut milk pulao", "fritters" and "Aloo dum"- wow nice combination!

White pulao with green peas-nice  looking dish,
recipe----------------

Ingredients-

Scented rice-500 gms

Butter-5 tbsp

Coconut milk-2 cups

Green peas-1 cup

Cashew nuts-10

Salt-according to taste

Whole garam masala-10 g

Bayleaves -2

Cauliflower - 150 g

Carrots - 100 g

Potatoes - 100 g

Broccoli 100 g

Green chillies- 2

Method-

Cut all above written vegetables into big chunks.

Heat butter, add whole garam masala

Fry cashew nuts in it.

Now fry rice in butter.

Add peas, salt, again fry it.

Now add coconut milk,cover it ,let it boil.

When rice get cooked take off from flame

serve.

FISH HARIYALI

“hariyali” is a Hindi  word which  means green ,so we can say it green fish, The day when I have made this my brother was asking me to make different preparation of fish, so, I have made this, He appreciated very much. fish helps in protecting against heart diseases, cancer, Depression, Arthritis and so on. Coriander also known as cilantro, Chinese parsley. In Hindi it is said as Dhania, You can take fish according to your choice, I have taken here “ Rohu”. Now the recipe…………..

Ingredients-

Fish – 5-6 pieces

Coconut – scrape (1/2 cup)

Green chilies-4-5

Coriander leaves- 50 gms

Garlic pods-2-3

Oil- 5 tablespoons

Turmeric-1 ½ tsp

Salt-according to taste

Method-

Green paste-Make paste of  coconut, green chilies and coriander leaves.

Fry fish pieces in hot oil. Take out fish pieces and keep aside.

Now in oil add garlic pods, green chilies, green paste, fry for some time, add water

When water starts boiling add fish pieces and salt, after 5 mints put off the flame

Garnish with coriander leaves

COCONUT SANDESH

"Sandesh" is a delicacy of Bengal(India).It is made up of chhena(chhana,Indian cheese,cottage cheese). Lots of varieties are available in market. If serve cold, what to say its awesome,

Bengali people never think any ceremony without sweets may be its “sandesh”, Payesh”,”Rosogolla”,”pantua”  and so on, List is so long that I can’t remember the names and write over here but gradually I will post some of those recipes. If this chhena  mixed with coconut scraps then imagine what the taste would be.Recipe………………………..

Ingredients-

Coconut-1(scrap it)

Milk powder-1 cup

Sugar-1 ½ cups

Cardamom powder-1 tsp

Method-

First take one oven proof dish, mix coconut scraps and sugar in it

set micro high power for five mints, cook in it, now add milk powder and cardamom powder in it again

cook for 5 mints in high power, now after cooling down shape it and serve it

SPINACH DAL

I have made this dal for guests and believe me the whole bowl was empty.Delicious dal made with spinach- not only it is tasty but also nutritious because toor dal (pigeon peas) is a source of vitamin and what to say about spinach, it has high nutritional value like vitamins,minerals,omega-3 fatty acids and many more,serve hot with bread or rice

Ingredients-

Pigeon peas or toor dal-100 gms

Palak or spinach-50 gms(cut into small pieces)

Cumin powder-1 tsp

Garam masala-2 tsp

Green chillies-3-4

Fenugreek seeds-15 gms

Salt to taste

Oil for tadka-25 gms

Turmeric powder-1 tsp
Cream and coriander leaves- to serve

Method-

Soak the toor dal, cook the dal with water and salt,turmeric powder  till soft

 add spinach leaves, cumin powder, salt, garam masala

cook till spinach leaves are cooked

Now in  another pan heat oil add fenugreek seeds , green chillies for tadka

Now add this tadka in dal

Ready to serve

LACHHA PARATHA

This Lachha Paratha is totally different kind of bread, I have made this with coriander leaves,Please make it and say whether you like it or not .Lachha  paratha is a kind of bread of India. It is rich and flavorful, It has also lots of varieties,  I had made greenish  Lachha  paratha, you can make plain lachha  paratha i.e. without using coriander mixture which I have mixed while making dough, Lachha  paratha  looks good  and flaky in nature.

Ingredients-

Wheat flour-250 gms

Coriander leaves-little

Garlic-4-5

Green chilli-4-5

Lime juice-2tsp

Salt to taste

Ghee(clarified butter)-75  gms

Method-

Grind coriander leaves,garlic,salt and lime juice without water

Make soft dough with  wheat flour

Divide the dough in equal sized balls

Roll out each ball into chapatti

Smear little ghee over the chapatti

spread green mixture over it

cut the chapatti into 1”thick stripes

place the stripes one over the other

now roll the layers into a cylinder and press lightly,  roll out again in lachha or chapati

now roast the lachha in a pan,putting some ghee over it

serve hot

CARROT BURFI

When we were in Chhattisgarh(India) , we found carrots were of red-pinkish color but here in Guwahati(India)carrots are of orange color but taste is almost  same, so, don't bother for colors. Carrots are good source of vitamin A, good for the eyes.
This is an Indian dish, not only it looks good but it tastes good too, very easy to make. People makes this dessert in different ceremonies like marriage, B'day parties etc. It is a famous dish of North India.

Ingredients-

Carrot(grated)-250 gms

Condensed milk-500 gms

Ghee(clarified butter)-50 gms
Poppy seeds- for garnishing
Cashew nuts - for garnishing

Method-

Heat ghee, add grated carrot

Stir fry for few minutes

Add condensed milk,stir continuously till the mixture leaves the side of the pan

Remove from the fire

Grease a plate,pour the mixture over it,now cut into square shape

sprinkle poppy seeds over the mixture,now cut it into diamond shapes

decorate it with cashewnuts

serve

AATA LADDOO

In Ganesh puja I have made this aata laddoo, It was Awsome. I have learnt this recipe from one of my aunt, She is no more but whenever I make these laddoos I remember her. I am giving tribute to my Aunt by posting this recipe and hoping that you people also like after having this laddoos, These laddoos are good for winter season, Whole wheat flour contains vitamins , minerals and protein, because it is a good source of fiber so its good for stomach also.so,  below is the recipe………………

Ingredients-

wheat flour-150 gms

ghee(clarified butter)-50 gms

jaggery-100 gms

milk-100 ml

almonds-1-2

cashewnuts-1-2

method-

shallow fry wheat flour in ghee

mix milk and jaggery into the mixture

make laddoos

garnish with almonds and cashewnuts

BAEL (WOOD APPLE,STONE APPLE) MURRABBA

Bael  another name is Bengal quince, wood apple, stone apple, golden apple---- a species of tree in India. Its very healthy fruit, It has its medicinal value, it helps in digestion etc., Bael is an aromatic fruit. It has some gum bearing texture.

Yesterday I have made Bael murrabba , it was so delicious. if you consume 2 tsp daily of this murrabba,  your appetite will be increased  and hence improve digestion. When this dish was done a mild flavor was coming from the above dish, It was so divine.Here is the recipe.............

INGREDIENTS-

Bael fruit - 1/2 kg

Ghee or clarified butter-100 gms

Sugar -150 gms

Cardamom powder-1 tsp

METHOD-

Break the bael fruit, extract all the pulp

Heat the ghee,Now add pulps of bael fruit in ghee, after some time add water, sugar

When the mixture thickened, add cardamom powder, remove from heat,

Ready to serve

AAMSHOTTO (DRIED MANGO BARS) AND KISHMISH (RAISINS) CHUTNEY

Aam shotto----  In English people say dried mango bars or dried mango pulp. "Aam papad" is another name in Hindi.It is made up of mango pulp, In India lots of mango varieties are found. Indian people like to have it, Its texture is some what of  mushy, fleshy. If  any one wants to change the boring taste of tongue  can have it. We can have it as it is, but This chutney is so delicious. People  who tastes it once  addicted to it like me.

Recipe……………..

Ingredients-

Aamshotto -1/2 kg (cut in small pieces)
Kishmish-100 gms

Turmeric powder-1 tsp

Red chillies-3-4

Panchforan (I have mentioned in previous dish or you can read from my "mixed vegetable curry or labra" page ) -1 tsp

Sugar-100 gms

Oil-1/2 tbsp

Method:-

Heat oil in a pan 

add Panchforan and red chillies in it

 now add Kishmish, Turmeric powder, fry for some time

 now add water, Aamshotto and sugar- mix properly, stir for some time

 when Aamshotto pieces reached to mushy consistency, switch off the flame

 Ready to serve.

MIXED VEGETABLE CURRY OR LABRA

I had made this dish in satyanarayan puja(Indian ritual)  for guests that's why I have taken vegetables in kgs, If you want to take in low proportion you can), This dish was so tasty that the whole pot was finished, because it’s a mixture of vegetables and less spices it is good for health too. It’s a delicacy of Bengal, Bengali people like to have it with Khichdi, in ritual ceremonies like Durga puja or what puja may it is. Hot khichdi with  Labra combination is great.

Recipe..............

Ingredients-

Potatoes- ½ kg (cut into 2” pieces)

Pointed gourd-1/2kg (cut into 2” pieces)

Long  beans-1/2 kg (cut into 2” pieces)

Pumpkin-1/2 kg (cut into 2” pieces)

Brinjal-1/2 kg  (cut into 2” pieces)

Tomatoes-1/2 kg (cut into 2” pieces)

Green chillies-6-7 (cut into 2” pieces)

Salt-as  per  taste (cut into 2” pieces)

Panchforan-mustard seeds, cumin, fennel, nigella  seeds, fenugreek seeds (little bit of all five)

Garam masala(powder)-1/2 tbsp (cut into 2” pieces)

Oil- 2 tbsp

Turmeric powder-2 tsp

Method-

Heat oil in  deep bottomed pan

add panchforan to it, now put all vegetables, turmeric powder, green chillies in the oil, fry for some time

now add water ,salt , after all veggies are cooked add garam masala

when the water reduced to approx. none then the dish becomes ready

 the dish should be thick, serve with rice or khichri

SEV AND BOONDI

In 15th August (Independence day) its our family tradition to have sev and boondi in our breakfast,this year too we have

Ingredients-



1) Sev

Gram flour(besan)-1 cup

Baking soda-1/2 tsp

Turmeric powder-1 tsp

Salt- to taste

Oil – for deep frying

Method-

Combine gram flour, baking soda, turmeric  powder, salt and little water - make stiff dough

Switch on the flame, put deep pan over the flame  with oil, now fill the “sev-press” with this dough,

press out strands over hot oil, now fry the strands until  golden color.

you can store this in an air tight  container




2) Boondi-

Ingredients-

Gram flour-1 cup

Ghee-for  frying

Sugar-1 cup

Cardamom powder-1 tsp

Method-  

To make sugar syrup- Mix the sugar and water together in a broad pan and cook till one thread consistency

To make Boondi- Take 1 cup gram flour and ½ cup water , mix together to make batter but take care that lumps should not be there, 

Heat the ghee in a pan,  take a perforated spoon,  pour little amount of batter over perforated spoon so that batter drops from spoon and formed boondi, do this step until all the batter is finished, 

fry boondi ,

dip in hot sugar syrup ,

sprinkle cardamom powder over boondi

 serve hot or cold as you wish but as I say boondi and  sev is a good combination

EGG CUBES CURRY

Last week I had made this delicious egg curry i.e. egg cubes curry, I am fond of this dish, whenever I am bored with same egg curry, I make this. My whole family likes this dish, In general egg cubes seems like Tofu or Paneer. We can have this curry with rice or Bread like chapati, Parathas etc., I have fried this cubes but some people don’t, you can make this according to your taste , If you don’t want to fry those cubes then do the whole process same as here mentioned below accept frying,  I am posting the recipe here

 Ingredients--

For cubes-

Eggs- 6

Onion grated-100 gms

Salt- as per  taste

Oil- for  frying

For gravy-

Onion paste- 1 tbsp

Garlic and ginger paste-1tsp

Tomato puree-1 tbsp

Green chillies-2-3

Garam masala powder-1 tsp

Oil-1/2 tbsp

Beat eggs, add grated onion, salt and green chillies, mix nicely

Now in a steamer put  this  mixture over a container  and  steam it

After 15 mints,  remove from flame, cut into cubes 

fry them till golden brown

Gravy - 

Heat oil in a pan, add ginger garlic  paste, onion paste, turmeric, salt, green chillies,fry a little.

After some time add tomato pure ,water, Now add all the egg cubes in it, when the gravy become thick, Take out from flame.

serve with hot rice