Mawa Modaks - Assorted

 
 
                          There was a Ganpati celebration at my friends place. I had made these assorted mawa modak for Lord Ganesha. When the aarti was done, my friend offered these modaks to everyone else. You wont believe how hit these modaks were ! Every kid was later searching for these cute little modaks. But they were finished in a blink of an eye. Everyone just loved them even the adults. I was hearing my name from every corner of the house that my modaks were a huge hit. Superb looking & Super tasty as well.

                          Sharing my super hit recipe of assorted modak with you all as well. Try it this Ganpati Visarjan.
 

 

Ingredients:

• 1 cup Mawa
• 2 tsp. Sugar or to taste
• Milk Powder 2 tbsp
• Cardamom Powder 1 tsp
• Dry Fruits(Almonds, Pistachios & Cashewnuts) chopped roughly 2 tbsp
• Coco Powder 1 tbsp.

Method:
 
              Mix Mawa with sugar & heat. The sugar starts to melt. Heat it till all moisture is evaporated & it becomes little dry. Add Milk powder to it. Mix well. Switch off the heat & let it cool down. Once the mixture cools down, Divide the mawa mixture in 2 parts.

• Simple Dry Fruits Mawa Modak
• Take one part of mawa mixture. Add to it cardamom powder & chopped dry fruits (1 & 1/2 tbsp). Mix well.
• Now make small round balls from it almost 1 cm in diameter. Keep half of this balls for dual colored modaks aside for later use.
• Take the modak moulds. Place each ball in the mould. Close the mould & press it. Remove the extra from bottom of the modak mould. Now open it again & remove the formed modak carefully. Do this for rest of the balls.

• Chocolate Modak
• Take the other part of mawa mixture.
• Mix with it coco powder & remaining dry fruits. Mix well.
• Form small balls out of this dough around 1 cm in diameter. Keep half of this balls for dual colored modaks aside for later use (along with the left over dry fruits modak balls.)
• Take the modak moulds. Place each ball in the mould. Close the mould & press it. Remove the extra from bottom of the modak mould. Now open it again & remove the formed modak carefully. Do this for rest of the balls.

 

• Dual Colored Modak
• Take the leftover both colored balls which we kept aside.
• Take one white colored & chocolate colored ball together. Stick it to each other & form a ball out of it. (We don't want to mix it with each other. We want to see the dual colors.)
• Place that dual colored ball in the modak mould. Close & Press it. Remove the extra from the bottom of the modak mould. Open the mould & remove the formed carefully. Your dual colored modak is ready. Do the same with remaining ones.

Tips:

• Check here how to make Homemade Mawa by clicking on Homemade Mawa

 Related Recipes:

• Instant Saffrony Almond Modaks
• Orange Barfi
• Saffron Phirni
• Mango Moong Dal Halwa
• Royal Rabdi (Gulkand Flavored)
• Cabbage Salad
• Spicy Long Banana Chips
• Khasta Kachori
• Healthy Red Veg Cutlet
• Mini Uttappam Platter
• Lamb Curry
• Egg Curry - My Style

 
 
 
 
 
 
 

Instant Saffrony Almond Modak

                       Its Ganesh Chaturthi next week. On this day, many Indian families bring a Ganesh idol in their homes. They decorate the place with flowers. They keep the idol in their homes for 2 or 3 or 5 or 7 or 11 days. It varies from family to family. Everyday they do a pooja of the Ganesh idol. They offer desserts like modak while doing the pooja everyday. Later they immerse the idol in water on the Visarjan Day.

                      Today I am sharing a unique way of making modak. Its made from almonds. They are super tasty. & also healthy since they are made from almonds. Our Ganpati Bappa will also love it ;-)

Ingredients:

• Almond Flour 1 cup
• Sugar powder 1/3 cup
• Milk powder 1 tbsp.
• Cardamom Powder 1/3 tsp
• Saffron strands few
• Water 2 - 3 tbsp.

Method:

• Boil water. Add saffron strands to it.
• Let this saffron water cool down a bit. This water should just be warm.
• Now mix Almond flour, sugar powder, milk powder & cardamom powder in a plate. Now add to it the saffron water little by little at a time. & Try to form a stiff dough out of the mixture.
• Make very small round balls out of it.
• Put each ball in the modak shaper. Now close & press it. Open again. Your cute little modak is ready. Repeat the same for other almond balls.

Tips:

• I used the store bought almond flour. You can also use home made almond flour. Just grind them in a mixie.
• Adjust sugar to your taste.

Related Recipes:

• Mawa Modaks - Assorted
• No Huss - Fuss Besan Ladoo
• Baked Doi (Gulkand)
• Healthy & Nutritious Dahi Sev Puri
• Sprouted Green Gram (Moong) Dosa
• Methi Thepla
• Chana Masala Kathi Roll
• Veg Biryani
• Wheat Flour Chakli
• Kothimbir Vadi
• Scrambled Eggs
• Butter Chicken

 

Lemon Rice

                        Lemon Rice is a South Indian Speciality. As the name suggests, the main flavor in this dish is lemon juice. Check the recipe below.

Ingredients:

• Cooked Rice 2 cups
• Lemon juice 2 tbsp.
• Mustard seeds
• Oil
• Salt to taste
• Curry Leaves 14 - 15 leaves
• Cashewnuts 2 tbsp.
• Turmeric Powder
• Asafetida a pinch
• Urad dal 1 tsp
• Chana dal 1 tsp
• Peanuts 1 tbsp
• Dry Red Chilies 4 -5
• Green Chili 1 finely chopped
• Coriander leaves finely chopped

Method:

• Mix lemon juice & salt to taste with the cooked rice. Mix it with a fork very gently.
• Heat a pan with 1 tbsp. oil.
• Add mustard seeds to it. When they splutter, add chana dal, urad dal, peanuts & cashewnuts. Sauté till the lentils turn golden in color.
• Then add dry red chilies, finely chopped green chilies, curry leaves, asafetida & turmeric powder. Sauté for few seconds. You will smell a wonderful aroma from this tadka.
• Now add the lemon infused rice to it. Immediately switch off the flame. Just give it a gentle mix so that the tadka gets well incorporated with the rice.
• Garnish it with coriander leaves.
• Serve hot with papadums !

Tips:

• Don't heat the lemon rice once done. It otherwise tends to turn bitter.
• You can also add ginger in the tadka along with the lentils. Its your choice. I like it this way.

Related Recipes:

• Cauliflower Pickle / Gobi Achar
• Baingan Raita
• Fermented Idlis
• Veg Biryani
• Veg Pulao
• Punjabi Samosas
• Ragda Patties
• Cabbage Kofta Curry
• Chili Paneer
• Jal jeera
• Mishti Doi
• Chicken Biryani Type 1

 

Hara Bhara Kebab

                         As the name suggests, Hara Bhara Kebab is a potato cutlet loaded with lots of green veggies. These green veggies can be of your choice. Green Veggies are really good for your health. So this is a really good option. I have shared my version of hara bhara kebab recipe below. Try it out !!

Ingredients:

• Potatoes 2 medium - Boiled, Peeled & mashed
• Spinach Leaves 2 cups
• Peas 1 cup - Boiled & mashed
• Green Chili - Ginger Crush 2 tbsp.
• Salt to taste
• Roasted Cumin seeds powder 1 tsp
• Garam Masala 1 tsp
• Lots of Coriander leaves chopped finely
• Mint leaves few finely chopped
• Paneer grated 1/3 cup
• Oil
• Roasted peanut powder 1/4 cup
• Semolina / Bread crumbs.

Method:

• Put washed spinach leaves in boiling water for 4 minutes. Then remove them in ice water. After a couple of minutes, remove the spinach leaves & squeeze them to remove all the water. Place them on a napkin to remove any moisture from it. Later chop them finely.
• In a mixing bowl, place all the other ingredients - mashed potatoes, grated paneer, mashed peas, chopped spinach leaves, green chili - ginger crush, coriander leaves, mint leaves, roasted peanut powder, salt to taste, roasted cumin seeds powder and garam masala. Mix everything properly.
• Make small round balls from the mixture. Flatten them a bit to form a patties shape. Dust each patty in semolina or bread crumbs.
• Now heat a skillet & drizzle some oil over it. Roast each patty in it until browned from both sides. You can also deep fry them if you wish.

Tips:

• You can definitely deep fry the cutlets if you wish to. But I like it this healthy way. :)
• Use semolina or bread crumbs for coating the cutlets before frying.

Related Recipes:

• Aloo Mutter Cutlets
• Healthy Red Veg Cutlets
• Cabbage Pakodas
• Kothimbir Vadi
• Sprouted Green Gram Dosa
• Bhel (Sukhi / Dry)
• Minty Curd Dip
• Gobi Achar / Cauliflower Pickle
• Chana Masala Kathi Roll
• Chicken Kheema Kebab
• Kali Mirch Murgh Kebab
• Disco Egg Fry

 

Mysore Masala Dosa

               Mysore Masala Dosa is one more South Indian Delicacy. Its one of the type of dosas. The dosa varieties have increased a lot now. Mysore Masala Dosa is one of the popular recipes. Sharing the same today.

Ingredients:

Dosa Batter

• Urad Dal 1 cup
• Idli Rava 2.5 cups
• Fenugreek seeds 1/2 tsp
• Salt to Taste
• Poha 1 tbsp.
• Oil 1/4 cup

Red Chutney

• Dry Red Chilies 8 - 10
• Garlic 3 medium size
• Salt to taste
• Roasted Cumin seed powder 1/2 tsp
• Lemon juice 1 tsp
• Roasted Chana Dal 2 tbsp.

Aloo Sabzi

• Boiled Potato 3 large
• Oil 1 tbsp
• Mustard seeds 1/2 tsp
• Green Chilies 3
• Onion 1 medium chopped in thin long pieces
• Asafetida a pinch
• turmeric powder 1/3 tsp

Mysore Sabzi

• Onion 1 medium chopped finely
• Capsicum 1/2 chopped finely
• Tomato 1 finely chopped
• Beetroot finely chopped 1 tbsp.
• Red Chili Powder 1 tsp
• Green Chili 1 finely chopped
• Salt to taste

Other ingredients

• Oil
• Chaat Masala
• Cheese

Method:

Dosa Batter

• Soak urad dal along with fenugreek seeds & poha for 4 - 6 hours.
• Soak idli rava separately for 4 - 6 hours.
• After 4 - 6 hours, drain off the excess water from urad dal mixture. Don't throw away the water. Use it while grinding. Grind it to a coarse paste. Remove in a large bowl.
• Squeeze out excess water from idli rava & mix it with ground urad dal mixture paste.
• Add salt to taste to the batter. Add water if necessary to make it dosa batter like consistency. Mix well.
• Leave it for fermenting for around 10 - 12 hours or until fermented.
• Once the batter is fermented, add oil to it.

Red Chutney

• Remove seeds from dry red chilies & soak them in water for an hour so.
• Grind the chilies along with garlic cloves, roasted cumin seed powder, salt to taste & roasted chana dal. Grind it to a smooth paste. Add little by little water while grinding to make a smooth paste. Make it a spreading consistency.
• Add lemon juice to it.
• Mix well.
• Set aside.

Aloo Sabzi

• Heat oil.
• Add mustard seeds. When they splutter, add chopped green chilies, asafetida, onion & turmeric powder.
• Saute onion for 2 - 3 minutes.
• Then add boiled, peeled & mashed potatoes.
• Add salt to taste.
• Mix well. Set aside

Mysore Dosa Sabzi

• Heat oil
• Add finely chopped green chilies, finely chopped onions & finely chopped capsicum.
• Saute for 7 - 8 minutes until onions turns golden in color.
• Add tomatoes & red chili powder. Mix.
• Cover & cook for 5 - 6 minutes.
• Add the previously made aloo sabzi to it.
• Mix well.
• Mash it with a potato masher.
• Check for salt & add accordingly (Aloo sabzi contains salt).
• Set aside

Mysore Masala Dosa

• Heat a dosa tawa.
• Add a ladleful of batter on the tawa.
• Spread it in circular motion from center to edge of the tawa to form a thin circle of dosa.
• Add a spoonful of red chutney over it. Spread it on the dosa.
• Add a spoonful of Mysore dosa sabzi over it. Spread it over the dosa.
• Drizzle few drops of oil over it.
• Sprinkle some chaat masala & grated cheese (Optional) over it.
• When the dosa is cooked, remove it a serving plate
• Serve hot with sambhar !!

Step by Step Pictorial Presentation (Dosa Assembling):

Pour dosa batter on a hot tawa.

Spread it evenly into a thin circle over the tawa.

Pour some red chutney over it

Spread it evenly over it.

Spread the mysore dosa sabzi over it.

Add some grated cheese over it if you wish

 

Orange Barfi

                    Its Raksha Bandhan tomorrow. On this day, a sister day ties a rakhi on his brother's wrist. Its basically, so that the brothers will protect their sisters in all circumstances. Its been years I have tied rakhi on my brother's wrist. The day I moved to Netherlands, I have missed all the Indian festivals here. The best fun of celebrating festivals is in India itself with family & friends.

                   On this auspicious day, I made Orange barfi. Try it today & enjoy it with your loved ones.

Ingredients:

• Ricotta Cheese 500 gms
• Orange juice (along with its pulp) 2 cup
• Orange zest 2 tsp
• Sugar 2 & 1/2 tbsp.
• Milk powder 3 tbsp.
• Cardamom powder 1/4 tsp
• Saffron strands few
• Almonds & Pistachios chopped 2 tbsp.

Method:

• Heat a non stick pan.
• Add to it ricotta cheese. It will get creamy first & then after around 15 minutes it will start to dry out.
• Now add orange juice to it little by little. (Don't add orange juice in one go). Keep stirring continuously.
• The mixture will again get creamy but when you let it cook, it will dry out after sometime.
• Add to it sugar (if needed), milk powder, cardamom powder, saffron strands & half of almonds - pistachios chopped mixture.
• Stir well.
• When all the moisture has evaporated from it, Remove it in a greased plate. Set it uniformly in the plate. Garnish with the remaining almonds - pistachios chopped mixture.
• Let it refrigerate for 2 hours.
• Then cut the set mixture in square shapes.
• Your Orange barfi is ready.

Tips:

• If you don't have ricotta cheese, use mawa. It will definitely save your little time.
• Don't add orange juice in one go. Add little by little at a time.
• Keep stirring occasionally.
• The quantity of sugar can be increased or decreased based on your taste.

 

Sprouted Green Gram (Moong) Dosa

                   Sprouted Moong Dosa is one of the healthiest breakfast for one & all. The dosa is made using sprouted green gram (Moong). Its super healthy. You can also serve it to your kids in their tiffins. They will love it. 
 

 


Ingredients:

• Green Gram 1 cup
• Green Chilies 2 -3
• Curry leaves few
• Coriander leaves
• Cumin Seeds 1/2 tsp
• Ginger 1/2 inch
• Salt to taste
• Rice Flour 2 tbsp.
• Water as needed
• Oil

Method:

• Wash & Soak green gram in enough water for 5 - 6 hours.
• Later remove all the water from soaked green gram. Cover the drained green gram & let it rest for around 8 - 10 hours for sprouting.   
• Once green gram sprouts, grind it along with green chilies, coriander leaves, curry leaves, ginger, cumin seeds, salt to taste & little water. Grind it coarsely.
• Remove in a bowl. Add to it rice flour. Mix well. Add little water if needed to make dosa batter like consistency.
• Leave it on kitchen platform for 4 hours to ferment.
• Heat a tawa. Brush little oil over the tawa.
• Pour a ladle of green gram dosa batter over the tawa. Spread the batter with the back of spoon in circular motion to make a thin dosa.
• Cook for few seconds & flip it over & cook other side as well.
• Remove in a serving plate & serve hot with coconut chutney

Tips:

• You can use split green gram dal instead of whole green gram.
• You can also add oats instead of rice flour making it more healthy.

 
Step by Step Picture Presentation:
 
 

Grind Sprouted Green gram, green chilies, cumin seeds,
 ginger, coriander leaves & salt.
Add little water just to help grinding.

 





Add water just enough to make its dosa batter like consistency. Add rice flour. Mix.

 

 
 
 
 




Create a dosa on a pan.

 
 
 



Dosa is ready.

 

Related Recipes:

• Fermented Idlis
• Masala Dosa
• Aloo Sabzi for Masala Dosa
• Mini Uttappam Platter
• Spinach Aloo Paratha
• Chana Masala Kathi Roll
• Veg Sizzlers - My Style
• Veggie Casserole
• Cabbage Kofta Curry
• Pizza Coins
• Khasta Kachori
• Veg Pulao
• Quick Jeera Rice
• Veg Stuffed Omlette
• Mango Moong Dal Halwa