Thursday, September 5, 2019

URD DAL STUFFED SAVORY MODAK

 
Ingredients
For outer layer
Rice Flour - 1/2 cup
Salt per taste
Water as needed
Oil - 1.5 teaspoon

For Stuffing

Urad dhal - 3/4 cup ( I have used White one)
Coconut - 1/4 cup
Cumin seeds - 1/4 teaspoon
Asafoetida - A pinch

Salt to taste

Green Chillies - 3

Ginger-1""

Oil - 1 teaspoon

Mustard seeds - 1/4 cup

Urad dhal - 1/2 teaspoon
For stuffing
Soak urad dhal for 1 hour. Drain the water. And grind it to coarse paste with green chillies,
Asafoetida , cumin seeds and salt. Steam cook it till not sticky (when you touch with your hand it shouldn't stick.
Let it cool down and run in food processor / mixie / blender to make a nice crumble.
Heat the pan with a teaspoon of oil. Add mustard seeds and urad dhal. fry till
urad dhal is brown in color. Add coconut and fry till moisture is absorbed
Add urad dhal crumble and fry till mixture is dry. Switch it off and leave it aside.
For Outer layer
Combine the rice flour and salt in a wide bowl. Boil water.




Add rice flour in boiling  water and whisk until all gether and nake like dough.
When it is cool down slightly and can handle knead it for few mins and make a smooth pliable dough. Apply oil and close it with wet cloth till you need it
Make small balls grease  mold with oil.
Put ball in mold and make whole in centre.
Fill the stuffing and seal it properly.arrange modak in seive or steaner plate.
Boil water and put the modak plate on it cover and steamed  for 5-8minutes.as flour is already cooked.
Serve itwhen it is cooled.

INSTANT CHOCO LAVA STUFFED MODAK

INGREDIENTS:

100gm Digestive Marie Biscuits(or as per your choice)

1/2tbls Condensed Milk(0ptional)

1/4 tbls Butter

1/4 cup Milk

1/2cup Fresh malai

1/4cup Sweetened Chocolate

2tblsFresh cream



METHOD:

 Make a powder of biscuits in a mixer jar.

 - Add butter, condensed milk , milk in it.



 - Mix well and make a smooth dough.



 - Heat cream in a pan and add it to grated chocolate.



Mix it and your chocolate ganache is ready.



- Fill it in a piping bag .Keep it aside.



 - Now take a greased modak mould. Start filling it from the bottom but keep the space for filling chocolate ganache in it.


- Pipe chocolate lava in each modak.


Seal the bottom with some biscuit mixture.

 - Remove the modak gently from the mould.

 - Repeat the same and prepare all the modak. Remove from mould and keep them gently on a plate.

 - Serve Choco lava modak 

Friday, July 19, 2019

Mango Malai Sweet Khandvi


Mango Malai Sweet Khandvi
Ingredients


Khandvi
Chickpea flour - ½ cup
Mango pulp - ½ cup
Sugar - 2 tbsp
Mango milk
Condensed milk - 2 tbsp or malai
Milk-2tbsp
Coconut mixture
Desiccated coconut - 4 tbs
Cardamom powder - ½ tsp
Sugar-1tbsp
Almond-2-4tbsp crushed
Method
Mango milk
Take 2 to 3 tbsp of mango pulp, add 2 tbsp of condensed milk and some sugar to it.
Coconut mixture
Mix sugar elaichi powder to dessicated coconut
Khandvi
Add a ¼ cup of mango pulp to a ½ cup of chickpea flour.
Grind it along with 1.25 cups of water to dissolve its lumps.
Add the paste in a pan and cook while continuously stirring it on medium flame.
Add 3 tsp of sugar to it and cook while stirring . Stir and cook until it starts boiling.
Spread the mixture on the plates and spread desiccated coconut over them along with cardamom, sugar powder. Set and roll the Khandvis likewise.
 Keep the plates aside for 10 minutes to set.
After setting it, chop it into pieces of 1.5 to 2 inches.

Separate the pieces using a knife and roll to fold them.

Serving

Spread some mango milk over them and garnish it with some finely chopped almond.











Baked broccoli and Oats Tots


Prep time-15 minutes
Cooking time-15-20 minutes

Baked Broccoli &oats  Tots.....fat free healthy one bite  snack.
It is very healthy snack with few masalas.baked with  very little butter used for greasing and in the dish.
INGREDIENTS
2 medium heads broccoli, cut into florets
1/4 cup small diced onion
1/4 cup ground oats/breadcrumbs
1  green chilli
1/4 cup grated Parmesan cheese
1/2tspBlack pepper
Butter-1tbls
Salt to taste
Method
Preheat the oven to 350°F. Grease a nonstick baking sheet with butter.

Bring a large pot of salted water to a boil. Add the broccoli florets to the water and cook them just until fork tender, about 5 minutes.
 Drain the florets and transfer them to a food processor. Pulse the broccoli for a few seconds just until the it breaks down into small pieces.
Add broccoli to a large bowl. Add the diced onion, oats,  and Parmesan cheese butter,greenchilli ,pepper and mix until thoroughly combined.

Using your hands, portion out about 2 tablespoons of the mixture and mold it into a tater tot shape.
Coat the tots with oats powder(optional)
 Arrange the tots on the prepared baking sheet, spacing them about 1 inch apart.

Bake the tots for about 20 minutes then flip them once and bake them an additional 10 to 15 minutes until crisped.
Remove the tots from the oven and serve them with ketchup or green chutney
U can fry it or shallow fry......
Use bradrumbs instead of oats.

Authentic Peshwari Paneer with Kulcha


Prep time 10minutes
Cooking time25minutes
Authentic  Peshawari Paneer........with Kulcha,fried rice achar ,raita and salad
It is very mild taste as we used few masalas in it but it is healthy as i used almond and magaj for gravey.       
Ingredients
1 1/2 cup paneer cut into 2" pieces
1 TspCoriander Seeds
1Whole Dry Kashmiri Red Chili,
1 TbspOil
SaltTo Taste

For The White gravy

1 CupRoughly Chopped Onion
10-15 almond
1 TbspMelon Seeds (Charmagaz)1 TbspRoughly Chopped Garlic
1/2 TspChopped Ginger
2 TbspOil
3Cardamoms
2Cloves
1Bay Leaf (Tej Patta)
1 1/2 TspFinely Chopped Green Chilies
5 TbspFresh Curd
1 1/2 TbspFresh Cream
SaltTo Taste
For The Garnish
Almond (Badam) Slivers
A FewSaffron (Kesar) Strands
Masala
Combine the coriander seeds and red chilies and pound them coarsely in a mortar-pestle or grinder and keep it asid
For white gravy
In a deep pan, heat oil and add onions, cashew nuts, melon seeds, ginger, garlic and ¾ cup of water mix it well and cook on a medium flame for 8 minutes and keep it aside to cool.
After it gets cool and blend to a smooth paste and keep it aside.
Heat the oil or butter in a kadhai, add the cardamom, cloves and bay leaf and fry on a medium flame for a few seconds.
Add  green chilies and fry on a medium flame for 3 minutes
Add the pounded coriander- chili powder and ¼ cup of water  cook on medium flame  for 2 minutes
.Add the curd, mix it well and cook on a low flame for a few seconds and stir continuously.
Switch off the flame, add the fresh cream and salt and mix it well
Add the paneer and salt, mix it gently and cook for 2 to 3 minutes on a low flame and stir once in between.
Switch off the flame, add the cream and mix it gently.
garnish with almond slivers and saffron and serve hot with nan kulcha.
Instan Mini Tawa Kulcha
Ingredients
Suji-1cup
Maida-1/2cup
Curd1cup
Baking soda-1/4tsp
Dhaniya leaves and onionseeds for garnishing.
Butter -2tbls
Haldi (optional)
Method
Mix curd suji and maida in a bowl and keep aside for 15 minutes.
Add haldi and soda and mix well
Make bog chapati and cut round with cutter.
Heat non stick tawa and cook kulcha apply dhaniya and onion seeds on one side.
Apply butter roast both sides.