Monday, 25 August 2014

Modak

Modak

Modak


Modaks have a special importance in the worship of the Lord Ganesh, Modak is believed
to be his 
favorite food. It can can be fried or steamed.


Modak



It is deep fried modak recipe with sweet, chewy coconut stuffing and very crispy outside covering. Have fine flour, coconut, sugar, cardamom powder & dry fruits as main
ingredients.


Modak


Ingredients:


For filling:


1 cup dry coconut  grated
1 cup powdered sugar
8-10 cashew nuts chopped
8-10 raisins 
8-10 pistachio chopped
8-10 almonds chopped
1/2 tsp cardamom powder

For cover:


1 cup fine flour (maida)
1 tsp oil/ghee (clarified butter)
Ghee/oil for deep frying
Water as required


Method:



1.Take all ingredients of filling in a bowl, mix well & keep aside.

2. For cover, take fine flour in a bowl, add oil/ghee, water to the flour, knead
    stretchy & smooth dough.

3. Take a small ball of dough & roll it into a circle.

4. Place a spoon of the filling mixture in center, now start to close edges by
    making small folds, gather it at center & close to form a small peak. bring
    edges together & seal. 

5. Repeat same with the remaining dough.

6. Heat oil/ghee in a pan, deep fry on medium heat until crisp, brown.

7. Modaks are ready to offer Lord Ganesha.


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Monday, 18 August 2014

Dhaniya Panjiri

Dhaniya Panjiri
( Coriander Panjiri)



Dhaniya Panjiri



Dhaniya Panjiri is traditional prasad made especially on birthday of Lord Krishna, that is Krishna Janmashtami. Panjiri is offered to Lord Krishna on Janmashtami as a prasad.



Dhaniya Panjiri


It is very tasty, nutritious, quick & easy to prepare. It can be eaten on fasting days & as a sweet dish post meals on non-fasting days.


Dhaniya Panjiri


Some people also do the process of roasting dhaniya seeds & then grinding them but this is an easy & fast method.


Ingredients:



1 cup coriander powder 

1/2 cup powdered sugar 
1/2 cup grated coconut 
1/2 cup makhana (fox nut) 
8-10 almond 
8-10 cashew nut 
1/4 tsp cardamom 
2 tbsp ghee 
1 tbsp chironji 
8-10 pistachio 


Method:


1. Heat 1 tbsp ghee in a pan. Add makhana & roast it till becomes crisp. Transfer it in a bowl.

2. Now roast grated coconut, transfer it in a bowl.

3. Now roast all dry fruits.

4. Cut dry fruits in small pieces or you can make powder of dry fruits.

5. Heat remaining ghee in a pan, add coriander powder & roast it for 3-4 mins. 

6. Take a big bowl, transfer coriander powder in it, add coconut, dry fruits, cardamom powder
    & 
sugar, mix well,

7.  Panjiri is ready to offer to Lord Krishna.


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Tuesday, 12 August 2014

Handi Paneer

Handi Paneer


Handi Paneer


Handi Paneer is the special creamy & spicy recipe which is prepared in handi, hence the
name handi paneer.




Handi Paneer

This is a North Indian delicacy goes well with all sorts of Indian breads.....like roti, chapati,
naan, kulcha etc.


Handi Paneer


        

In handi paneer, paneer cubes are marinated in yogurt & spices & then added to gravy. It's a vegetable delight.


Ingredients:


200 gms paneer (cottage cheese)
2 tbsp fresh curd (yogurt)
2 small onions cut into slices
4 tomatoes chopped
2-3 green chilies chopped
1 inch ginger minced
4-5 cloves of garlic chopped
8-9 strands of saffron 
1 tbsp fresh cream
1 tsp red chili powder
1 tsp garam masala powder
1 tsp butter or vegetable oil
1/2 tsp kitchen king masala
1 tbsp coriander leaves chopped
Salt to taste

Whole garam masala:


2 bay leaves
1 dry red chili 
2 green cardamoms 
1 black cardamom
3-4 black peppercorns
1 inch cinnamon stick
2 cloves

Method:



1. Cut paneer in cubes.In a mixing bowl mix cubes of paneer, yogurt,
   fresh cream & salt. Keep aside. Soak saffron in water.

2. Heat a pan, add oil or butter & add whole garam masala.

3. Saute well for a minute & add green chilies, minced ginger &
    chopped garlic.Saute for few seconds.

4. Add slices of onion & cook until onion gets light pink color.

5. Add chopped tomatoes, salt, red chili powder,  turmeric powder.
   Cook until tomatoes become tender & flavored.

6. Add saffron with water & cook until gravy become thick.

7. Cook on low flame, add the mixture of paneer & mix the kitchen
    king masala. Cook for 3-4 mins & garnish with coriander leaves.

8. Serve hot.

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Tuesday, 5 August 2014

Bhel Puri

Bhel Puri

Bhel Puri



Bhel puri is a very popular Indian street food all over north & western India specially in Mumbai. It is often identified with the beaches of Mumbai (Bombay).The Kolkatta variant of bhelpuri is called jhaal muri, a native Mysore variant of bhelpuri is known as churumuri or churmuri in Bangalore.


Bhel Puri


There are two types of bhel - dry & wet bhel. In the wet bhel puri different types of chutneys are added & while dry bhel is consumed with no chutney.



Bhel Puri


 Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango,
 
different chutneys. It is very simple, easy recipe which is ready to eat in no time. Proportions
 
of the various chutneys can be changed according to taste.


Ingredients:



1 cup puffed rice (murmura)
2 tbsp chopped tomatoes
1 tbsp chopped onion
1 tbsp chopped coriander leaves
2 tbsp boiled & mashed potato
1 tbsp finely chopped raw mango 
2 tbsp namkeen
1 tbsp roasted peanuts  
1/2 cup sev  
1/2 cup papadis
3 tbsp tamarind chutney
2 tbsp coriander & mint chutney
2 tsp lemon juice
1/2 tsp red chili powder
4 chopped green chili
Salt to taste

For garnish:


1 tbsp chopped tomatoes
1 tbsp chopped onion
1 tbsp chopped coriander 
2 papadis crushed
1 tbsp sev 

Method:



1. Combine all ingredients in a large bowl.

2. Toss gently till all ingredients are well mixed.

3. Garnish it with the papadis, onion,tomato, sev & coriander.

4. Bhel is ready to serve.


Bhel Puri


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