Almond pistachio Modak

Ingredient -

By

Pista chopped -2table spoon
Almond chopped-2table spoon
Cream- 1 cup
Milk powder- 2 cup
Sugar(powder)-1 cup
Ghee-1 table spoon
Cardamon- 1 tea spoon
Grated  Almond- 1 table spoon
grated pista -1 table spoon
Ghee for garnishing-1 Tea spoon

Method:-
In a nonstick kadai  add ghee , chopped almond and pista and fry on low heat for 1 minute.add cream and milk powder and cook on medium heat until the mixture is semi-solid. This will take approx. 10-15 minutes.
Remove the mixture from heat and let it come to room temperature. (this will take about an hour)

When it become  cool, add sugar powder, cardamom 1 tea spoon ghee( garnishing) and mix well.( take care mixture should not hot other wise when we add sugar in hot,the mixture  will be soften and not to take shape of Modak )
Divide mixture in to equal part and give shape of Modak .
Sprinkle grated almond and pista on each Modak specially on top.
Modak is ready for ganptti bappa and your guest on Ganesh chaturthi.

Note:-if non stick kadai  is not available then take heavy bottom kadai .

Coriander stems cutlet

Coriander stems cutlet

Ingredients:

Coriander stems-150 gms
Grated Lauki (bottle gourd/ doodhi/ghia) - 1.5 cup
Multigrain flour-1 cup
Besan flour / Bengal gram flour - 1 cup
Turmeric powder - 1/4 ts
Red chilli powder - 1 tsp
Ajwain / Caroms seeds - 1/4 tsp
Green chilly paste - 1.5 tsp.
Ginger paste-1 tst
Sesame seeds - 1 tbsp.
Roasted ground cumin - 1.25 tsp
Salt to taste
Hing / Asafoetida - 1/8 tsp
Oil – 1 Table spoon

For tempering:
Mustard seeds - 1 tsp.
Curry patta -1  stem
Green chilly -2 cut in to big pieces.
Sesame seed-1/4 tsp
Cumin seed-1/2 tsp
Oil-1 Tbs
Oil for shallow frying 2 Tbs
Salt to taste
Chat masala - 1/4 tsp
Coriander leaves for garnish
Salt to taste
Method:

• Cut bottom part of coriander bunch and, wash, separate coriander leaves to stem and keep coriander leaves separate and use coriander stems. cut coriander stems in to small pieces.
• Then squeeze out as much as possible water from bottle gourd (this water can use as stock of vegetable).
• Grind coriander stem and bottle gourd in blender and make a course paste.
• In big bowl mix grinded coriander stem and bottle gourd paste , multigrain flour, Bengal  gram flour , turmeric powder ,red chilly powder ,Ajwain / Caroms seeds ,green chilly paste ,ginger paste- sesame seeds , roasted ground cumin , Salt, asafetida , oil .
• Knead it into soft dough (Do not add water as coriander and bottle gourd paste have enough liquid for making dough)
• It should not be very tight and not very loose, similar to chapatti dough, if it is looser side then add little gram flour /multigrain flour till tighten dough, if it is hard then add little curd/water to make smooth dough.
• Apply some oil on your palms and divide the dough in to four equal portions. Shape each portion in to cylindrical roll approximately 5 inches long and 1 ½ inch in diameter. ,
• Now take a pot and boil water in it. Take enough water to accommodate all the above made rolls in it.
• Now, add the rolls in the boiling water. They should be fully submerged in water.
• It should take about 10-15 min. Check by inserting a knife in one of the roll and make sure knife comes out clean.
• Once all are done, drain the rolls out of water.( Do not throw water as we will use it for the stalk for another gravy)
• Now remove from fire and drain extra water and  let it cool for 10  minutes then cut into 1/2 “thickness slices.
• Pour 1 tbs oil and shallow fry all cutlets on low flame till cutlets are crispy.
. For tempering, heat the oil in a pan, add mustard seed and sesame seed green chilly cumin seed curry patta, sauté it.
Add crispy cutlets and mix gently just for a minute.
• Sprinkle chat masala .
• Garnish with finely chopped coriander leaves.
• Serve hot with green pudina chatany.

 

Tiranga Dhokla - epitomizing unity - all layers together

Tiranga Dhokla

For Green layer - Green Chutaney

·       Chopped coriander- 2 cups

·       Chopped mint leaves- 1 cup

·       lemon juice-1 to 2 tbsp

·       green chillies-2

·       Ginger-1”piece

·       Dates - 6piece

·       Cumin seeds -1 tsp

·       Sesame seeds- 1 tsp

·       Asafoetida(hing) -1 pinch

·       Salt to taste

To Prepare:
Mix all the ingredients and grind to a smooth paste in a blender or mixer using very little water. Taste should be a fair balance of sweet and sour (chatpata).

For orange layer - Orange chutaney

·       Carrot juice (Orange) -3 tbsp

·       Tomato puree -3 tbsp

·       Ginger garlic paste-1 tsp

·       Sugar- ¼ tsp

·       Red chilly powder: 1/2 tsp

·       Refined oil-1/2 tsp

·       Corn flour-1 tsp

·       Salt to taste

To Prepare:

Except oil mix all ingredients and make a smooth paste. Heat oil in a pan. Add puree to oil, stir continuously till it becomes a little thick.

Dhokla Batter

·       Semolina (rava) - 2cup

·       Curd-1 cup

·       Green chilly- 2

·       Ginger – 1”piece

·       Fruit salt-1+1/2 teaspoon

·       Salt to taste

To Prepare:

·       Combine all dhokla ingredients together (except the fruit salt) in a bowl and mix well, adding water as required to make a thick batter.

·       Keep aside for 5to 6 hour.

·       Divide the batter into 3 equal portions and keep aside.

·       One of the three parts needs to be steamed now. But just before steaming, add 1/2 tsp of fruit salt in to it and mix gently. You will see small bubble formation. Mix gently.

·       Pour the batter immediately into a greased (5") diameter plate and tap the plate lightly to ensure that the batter spreads evenly.

·       Steam in a steamer for 6 to 7 minutes/ till the dhoklas are cooked.

·       Take out from steamer and spread green chutany on it

·       Take second part of batter and add 1/2 tsp of fruit salt in to and mix gently. Small bubbles will form; mix gently.

·       Pour the batter immediately on the green chutney layer (which was spread on cooked dhokla) and spread the batter gently in an even layer.

·       Steam in a steamer for 6 to 7 minutes/ till the dhoklas are cooked.

·       Take out from steamer and spread orange chutany on it

·       Take third part of batter, add 1/2 tsp of fruit salt in to and mix gently. Bubble wills form; mix gently.

·       Pour the batter immediately on the layer of orange chutney (which was spread on cooked dhokla) and spread the batter gently in an even layer.

·       Steam in a steamer for 6to 7 minutes or till the dhoklas are cooked

For Tadaka

·       Oil-1 tsp

·       Mustard seeds -1/2 tsp

·       Green chillies - 2 chopped

·       Curry leaves (kadi patta)-1 tbsp

·       Dry red chilly -2 cut in 4-5pieces

To Prepare:

·       Heat the oil in small pan and add the mustard seeds.

·       When the seeds crackle, add the sesame seeds, green chilies and red chilies flakes

·       Mix well and sauté on a medium flame for a second, while stirring continuously.

·       Remove from the flame

·       Pour this tempering over the dhoklas.

·       Now lets the dhoklas cool a little; then cut into equal sized pieces.

·       Serve semi - hot garnished

For Garnishing:  you can use Chopped coriander

Tiranga Cake - A patriotic delicacy

                    Indian Independence Day cake 

Ingredients  

• Refined flour-1 cup
• Wheat flour -3/4 cup
• Semolina-1 Tbs
• Sugar -1 cup
•  Milk pd- 3/4 cup
• Baking soda-3/4 tea spoon
• Baking pd-1/4 tea spoon
• Honey -1 Tbs
• Oil-1/2 cup
• Cream - 1/2cup
• Kiwi (small pieces) -1/2 cup
• Carrot grated-1/2 cup
• Butter-1 Tbs
• Tropicana orange juice -1/2 cup

Method

o   Mix ingredient number 1 to 4 (dry ingredients) in a big bowl.

o   Keep aside 2 Tbs milk powder for topping and mix remaining milk powder to the dry mixture

o   Add oil, orange juice and ¼ cup water and mix properly.

o   Add half of the total quantity of chopped kiwi and grated carrot to the mixture and mix well. Sauté remaining carrot in butter and add honey to it (this will be used for topping)

o   Add cream, baking powder and baking soda to the batter; mix well.

o   The resulting batter should be thick yet flowy. To get this, you can adjust consistency by adding milk.

o   Grease the pan, cut butter paper and put in the bottom.

o   Pour the batter and cook for 6 minutes on Microwave HIGH (100%)

o   Take out cake; Sprinkle milk powder on the entire surface of the cake.

o   Now spread kiwi on 1/3 part of cake as shown in picture, and carrot (prepared for topping) on the remaining 1/3 part of cake.

o   Again cook for 2minutes on Microwave HIGH (100%). Check if the cake is baked by inserting toothpick/knife in the centre and pulling out. If it comes out clean, the cake is cooked.

o   Allow standing time of five minutes. Once it cools down, slice and serve.

Tri-color refresher - Happy Independence Day

Kesar Sharbat

Ingredients-

·        Saffron (kesar) -  1/2 tea spoon

·        Pepper – 25 pieces

·        Green cardamom – 30 pieces

·        Sugar - 4 cups

·        Citric acid - a pinch

·        Water – 3 cups

·        Orange fruit color – a pinch

·        KMS (Preservative) -  a pinch

·        Rose Water – 2 tsp (optional)

Method-

·        Grind cardamom and black peeper

·        Roast saffron and grind it; as an alternative, you can deep freeze it and then grind it.

·        Dissolve saffron in 2 tsp rose water; if rose water is not available, use regular drinking water instead  

·        Mix sugar, water and citric acid and boil for 7 to 10 minute.

·        Add crushed cardamom and peeper to the above liquid and boil for 4 to 5 minute more

·        Add saffron syrup and further boil for 5 minute

·        Keep it aside for 1 hour and allow cooling.

·        Filter this syrup through a fine sieve.

·        Add orange color and preservative to the syrup.

·        Fill in sterilized bottle and keep in fridge; it will last for around a month.

·        To serve, dilute with chilled water or milk.

Badam sharbat

Ingredients-

·        Almonds - 40 pieces

·        Melon seeds - 30 gm

·        Sugar - 750 gm

·        Cardamom - 10 piece

Method-

·        Soak almonds in water for one night; then remove almond skin.

·        Soak melon seeds and cardamom in little water for 5 to 6 hour in a cool place.

·        Grind above ingredients in a fine paste and filter this paste through very fine sieve or cloth.

·        The coarser mixture which does not get sieved through must be grind once again and filtered again through the same sieve/cloth.

·        Keep the sieved through contents (almonds milk) separately.

·        Prepare sugar syrup by adding 1 cup water to 750 gm sugar; boil for around 5 min; sugar will get dissolved in water and a slightly thick sugar syrup will emerge (1 string sugar syrup).

·        Cool the sugar syrup down to room temperature.

·        Add almonds milk to it.

·        Fill in sterilized bottle and store in fridge as there is no preservative in it. It will last for 15 days.

·        To serve, dilute with water or milk.

Mint squash

Ingredients-

·        Finely chopped fresh mint leaves - 2 cup

·        Sugar - 2 cup

·        Citric acid - a pinch

·        Water- 1+1/2 cup

·        Green (fruit)color – a pinch

·        KMS (preservative) - a pinch

·        Lemon juice – of 5 to 6 lemon

Method-

·        Clean wash and chop mint; sprinkle 2 tea spoon sugar on chopped mint

·        Add sugar in water and boil for 5 minutes; then add citric acid and boil again  for 3 to 4 minute

·        Add chopped mint leaves, then cover with plate and remove the vessel from fire.

·        Keep it aside for 4 to 5 hours and allow cooling and release of color and fragrance of mint.

·        Filter this syrup through very fine sieve or cloth.

·        Dissolve color and preservative to 1 tsp water.

·        Add this to the syrup.

·        Fill this syrup in sterilized bottle and keep in fridge. It will last for around a month.

·        To serve, dilute with chilled water.

Eggless Eid Cake

Eggless Eid Cake

आप सबको ईद मुबारक !! आशा  करती हूँ की इस ईद के दिन आपकी सारी दुआएँ क़ुबूल  हों !  

Please enjoy and share this cake recipe with your near and dear ones and let me know how you felt. Lets bring a cheer on the face of the people close to us. Hope you enjoy this.

Ingredients-

1. Vermicelli(Semiya/Sevaiya thinnest) -1/4 cup
2. Ghee - 2Tbs
3. Maida/Refined flour -1 ¾ cup
4. Baking soda-3/4 tea spoon
5. Sugar -1 cup
6. Oil-1/2 cup
7. Cream- 1/4cup
8. Curd-3/4cup
9. Honey -2 Tbs
10. Tropicana mango juice-1/4 cup
11. Mix chopped nuts -50 gr.(almond, cashew nut, walnuts) 

Method

• Roast vermicelli Semiya in ghee till it changes color and gives aroma.
• Add cream to it and mix well; remove from heat and add 2Tbs sugar and mix well, keep aside; vermicelli will soften.
• In a bowl mix Atta/Refined flour, sugar, oil, juice and curd; then mix them well.
• Add honey, half nuts, and mix well
• Add baking soda and mix well.
• Manage consistency by adding milk, if needed.
• Grease the pan, cut butter paper and put in the bottom.
• Pour the batter and cook for 3 minutes on Microwave (HIGH).
• Take out and now spread vermicelli (which would have cooled down by now); put nuts as well on the half bake cake.
• Again cook for 4 minutes or (until toothpick/knife inserted in the cake comes out clean) on Microwave (HIGH).
• Now put on grill mode for 4 minutes.
• Allow standing time of five minutes. Cool, slice and serve
• It’s a unique semiya  cake which you will definitely enjoy on Eid

The Friendship Day Cake - Wish you all a very happy friendship day

The best of friends,

Can change a frown,

Into a smile,

When you feel down.

The best of friends,

Will understand,

Your little trials,

And lend a hand.

The best of friends,

Will always share,

Your secret dreams,

Because they care.

The best of friends,

Worth more than gold,

Give all the love,

A heart can hold.

Hope this small presentation in the form of a cake can help remind you of the great friends that you have and that you have had. I hope this recipe is helpful in bringing a cheer on the faces of the people who are the closest to you. After All a true friend is a person who knows everything about you yet a friends still loves you.

Happy Friendship day to you all!!!!!

 Ingredients  

1.      Wheat flour (Atta) -1 3/4  cup

2.      Corn flacks-1/4 cup (crushed)

3.      Baking soda-3/4 tea spoon

4.      Baking powder-1/4 tea spoon

5.      Sugar -1 cup

6.      Brown sugar -1\4 cup

7.      Oil-1/2 cup

8.      Butter- 50 gr.(1/2 part of small Amul butter packet (50 gms of Butter))

9.      Curd-3/4cup

10.  Plum chopped -1/2 cup

11.  Tropicana pineapple juice -1/4 cup

12.  Alpenleibe Toffee-6 (crushed)

13.  Cashew nut (half slice)-75 gr.

14.   Bournvitta/Maltova-2 Tbs

Method (Total Preparation time: 10 min)

·         Mix ingredients No. 1 to 6(dry ingredients) in a big bowl

·         Add butter, oil and curd and mix properly

·         Add pineapple juice and half chopped plum, half quantity of cashew nut and mix well

·         Correct consistency by adding milk

·         Grease the pan, cut butter paper and put in the bottom

·         Pour the batter and cook for 5 minutes on Microwave HIGH (100%)

·         Take out and sprinkle Bournvitta/ Maltova, crushed Alpenliebe, chocolate etc. In addition, put leftover plum and cashew nut on the half bake cake

·         Again cook for 2minutes or until toothpick/knife inserted in the cake come out clean, on Microwave HIGH (100%).

·         Now bake on grill mode (at 180ºc ,360ºf) of Microwave for 4minute.

·         Allow standing time of five minutes. Cool, slice and serve 

Beetroot Mast Cake

Beetroot Mast Cake

Ingredients-

1. Atta/ Maida-1 1/2 cup
2. Oats -1/4 cup
3. Baking soda-3/4 tea spoon
4. Sugar -1 cup
5. Oil-1/2 cup
6. Butter- 50 gr.(1/4 part of small Amul packet)
7. Curd   -3/4cup
8. Beetroot grated- ¼ cup
9. Mix fruit juice-1/4 cup
10. Walnut -50 gr.
11. Almond chop 2 Tbs
12. Coco powder-1Tb

Method-

• Mix no 1to4 (dry ingredients) in a big bowl.
• Add butter, oil and curd and mix properly.
• Add grated Beetroot, mix fruit juice and mix well.
• Correct consistency by adding juice.
• Grease the pan, cut butter paper and put in the bottom.
• Pour the batter and cook for 3 minutes on Microwave HIGH (100%)
• Take out and sprinkle coco pd. and put walnut and almond on the half bake cake.
• Again cook for 3 minutes or (until toothpick/knife inserted in the cake come out clean) on Microwave HIGH (100%).
• Allow standing time of five minutes. Cool, slice and serve