Saffron modak stuffed with dry fruits

 Modak a popular Prasad offered to lord Ganesha during Ganesh chaturthi. The traditional way of making modak is made of coconut & jaggery & til seeds .

Now there are different ways of making modak & today I share a modak stuffed with dates,coconut ,coconut sugar a natural sweetener with dry fruits & til seeds .

 Ingredients : 

• 1 cup raw rice flour.
• 1 1/2 cup water.
• 1 tsp sugar.
• 1/2 tsp salt or according to your taste.
• 1 cup grated coconut.
• 1/4 cup coconut sugar.
• 10 dates ( Kajur) or according to your taste.
• 10 Almonds.
• 10 pista.
• 5 cashew nuts.
• 1/8 cup til seeds.
• 1/2 cup ghee for the rice mixing, dry fruits &to apply to the modak mould.
• 1/2 tsp cardamom powder.
• Few saffron strand’s soaked in 1tbsp water.

Method :

• Heat a non stick pan add in 1 1/2 cup water, 1 tbsp ghee, salt, sugar & the soaked saffron & let it boil.
• Once it starts boiling lower the flame & slowly add the rice flour & keep stirring for till it forms a dough off the flame. Cover & keep aside to cool.
• If the dough is dry add little more hot water.
• When the dough is cool knead it till soft & keep aside.
• Meanwhile let’s make the filling. Remove the seeds from the dates & soak them in hot water for a min.

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• Heat a pan add 1 tbsp ghee add the til seeds(sesame seeds) sauté for a few sec.
• Next add the coconut, soaked dates & all the dry fruits & sauté them for a few sec. Allow it to cool.. 👆

• Grind them to a coarse paste. 👆

Let’s make the modak:

• Grease the mould with a bit of ghee then lock the mould. As you can see in the above video👆
• Make a ball with the rice dough  & press it inside the ball & make a space in the centre so that the rice dough will form a layer touching the walls of the mould.
• Make a ablong shape of the sweet filling  & stuff it inside the mould.
• Cover the bottom with the a small piece of the rice dough & smoothen it & seal it applying a little ghee.
• Slowly unlock the mould & remove the modak gently from the mould, Shape all modak this way with mould or you can simply make a ball shape.
• Keep the modak covered with a napkin so that the modak doesn’t dry out..
•  Steam the modals for 10 to 15 mins.
• Once it’s done remove on serving plate.
• Mix 1 tbsp milk,sugar,saffron & microwave for 1 min mix well & drizzle over the modak.
• This Ganesh Chaturthi try this recipe & serve as a naivedyem to lord Ganesha 🙏.plz comment me.

Chapati egg sandwich

   A easy & unique sandwich for breakfast. Chapati stuffed with Egg, Tomato , Capsicum, cheese & turned into a sandwich. Try it’s yummy 😋

  

 Ingredients :

• 1 chapati  
• 2 egg
• Few slices of red, yellow & green capsicum.
• Cheese slice.
• 1 small round slice tomatoes.
• Salt to taste.
• Pepper powder to taste.

Method :

• Whip the eggs till frothy add a pinch of salt & keep aside.
• Heat oil in a pan & add capsicum slices & sauté for a few sec.
• Place the sliced tomato .
• Pour the whipped eggs over it sprinkle pepper powder cover & cook on low flame for a few sec.
• Now here be carefull it’s tricky place the chapti over the omelette & cover the pan with a plate upside down & slowly invert the pan. 
• Place the pan on the flame & slide the chapati omelette on the pan add cheese slice over the omelette & fold the chapati omelette & fry on both sides applying butter & fry till it’s crisp cut in half & serve hot with coffee & avocado slice. 😋

 

 

Sweet & Spicy Bimbli Chutney

 Bimbli commonly known as cucumber tree or tree sorrel is one of the common fruit grown in every home . The Bimbli’ s acidic flavour lends itself very well to curries & lentils, It’s commonly used in fish curries. 

The recipe I’m sharing is a sour ,sweet &spicy Bimbli cbutney  a  replica of my Ginger chutney  a side dish . Have it with Biriyani, Saffron ghee  rice or spread it on toast  it’s 😋 yummy.

Ingredients:

• 750 gm Bimbli.
• 300 gm jaggery.
• 250 gm dates without seeds.
• 1 tsp yellow mustard powder.
• 1+1/2 tbsp red chilli powder.
• 1 tsp turmeric powder.
• Salt to taste.
• 1tsp ginger powder. 
• 1 tsp freshly crushed  pepper powder .

For seasoning: 1tsp mustard seeds , 1/2 tsp jeera/ cumin seeds, 1/3 tsp methi seeds. & 1/ 8 cup oil.

Method:

• Heat a pan add sliced Bimbli , jaggery, yellow mustard powder , red chilli powder , turmeric powder,  dry ginger powder, pepper powder & salt to taste.
• Close the pan with lid & allow it to cook on medium flame ( Do not add water) Bimbli has its water content cook for a few min.
• Open the lid once it starts boiling let  it cook for a few min ,add the chopped dates .
• Cook till it’s reduced ( it should be thick like a jam ).
• Meanwhile  let’s season heat oil pan add the mustard seeds , when it crackles add jeera & methi seed let it crackle & pour it over the chutney,
• Simmer for a few min. Off the heat cover it slightly & let it cool .
• Store it in a bottle & keep it refrigerated  can use it for atleast for 2 weeks.

It’s yummy have it with paratha & dal  or with  or use as a spread on a toast 😋

Ragi idiyappam / string hoppers

Ragi also known finger millet high in proteins and a natural grain for weight loss agent & has loads of calcium. So let's cook a healthy ragi idiyappam goes well with coconut  & sugar or Potato stew  or Egg Stew 😋

 

Ingredients :

1 cup Ragi flour.

1/4 cup Rice flour

1/ 2 tsp salt.

1/4 cup oil.

Hot boiling water

Method :

• Heat water to boil, Mean while add Ragi flour, salt , oil in a bowl & mix well.
• Pour hot water enough to make a dough over it mix well( be careful) the mixture will be hot. & cover it with a lid , Let it sit for 10 mins.
• After 15 mins open & make a soft dough ( be careful) the mixture will be hot.
• Now take your string hopper maker fill it with the dough.
• Grease the plates as you can se in the video & spin the string maker so that you will get the dough  as thin noodles.
• Stack the noodles plates & steam for 10 mins.
• Remove & serve it with  Potato stew  or Egg Stew . 

Spicy Stuffed Squid

Spicy  Stuffed Squids is served as a starter or as a side dish . The squids are stuffed with tentacles, flaps  of the squids itself & mushrooms .

Watch the video of the spicy stuffed squid.

Ingredients:

• 7 Squid .
• 2 tbsp + 1tbsp oil.
• 100 gms mushrooms.
• 2 minced green chilies.
• 1+1/4 ginger garlic paste.
• 100 gm onions.
• 100 gm tomatoes.

Method:

• Clean the squids & clean the pockets well.
• Cut the flaps & tentacles & mince finely.
• Mince the mushrooms .
• Marinate the flaps & tentacles in red chili powder, turmeric powder, salt mix well & keep aside.
• Heat a pan add 2 tbsp oil & add the marinated flaps, tentacles stir & cook till dry.
• Add the minced mushrooms & cook till dry & keel aside.
• Add the sautéed mixture in piping bag & cut at the edge
•  Stuff into the squid pocket & seal the edges with the tooth pick.
• Prick the squid with the fork so it doesn't burst while frying. 
• In the same pan add oil add the stuffed squid  & fry on both sides for 3 sec.
• Add 1 tbsp red chilli powder, 1/4 tsp turmeric powder, salt to taste, 1/2 cup water & cook on both sides till dry & the masala coats the squid.
• Serve hot as a side dish or as a starter.

Chicken curry for Kori roti( Kori gassi for Kori roti)

 The best  of Mangalore chicken curry Known as kori gassi. Creamy, spicy curry eaten with Mangalore's famous Kori roti 

Ingredients:

• 500 gm chicken ( cut in medium pieces)
• 1 cup thick coconut milk.
• 2 cups thin coconut milk.
• 2 -100gms onions
• 2 clove garlic
• 1/2 '' ginger
• 5 byadgi red chilies.
• 2 tbsp Kundapuri masala powder
• 1/2 tsp turmeric powder.
• 1 tsp salt.
• 2 medium tomatoes ( puree).
• 1/8 cup finely chopped coriander leaves.
• 1/8 cup coconut oil.
• Few curry leaves.

Method :

• Wash the chicken & keep aside.
• Heat 1 tbsp coconut oil in a pan, add 1 -100 gm thinly sliced onion.
• Sauté till brown, add in 2 clove garlic, 1/2 '' ginger, 5 byadgi red chilies, 2 tbsp kundapuri masala powder & 1/2 tsp turmeric powder & sauté for 3 sec . Off the flame & allow it to cool.
• Grind roasted ingredients to a fine paste.
• In a pressure cooker pan add the chicken pieces, the ground masala paste, salt ,mix well & marinate for 1/2 an hr.
• After 1/2 an hr add 2 cups thin coconut milk, tomato puree ,1/2 cup masala water, on the flame & allow it to boil , add  chopped coriander leaves & close the cooker & cook up to 2  whistles & off the flame.
• When the pressure is down open the lid & allow it to simmer on low flame.
• In another pan add 1/8 cup coconut oil add  1 thinly sliced onions fry till golden  brown add curry leaves & keep aside.
• Add 1 cup thick coconut milk & mix well ,now add the fried onions & let it simmer for a few 5 mins.
• Serve hot with kori rotti.

Sweet Potatoes & Methi Subzi

 A healthy subzi made with sweet potato & methi leaves an excellent combination of two super ' foods & easier to make & have it for breakfast or dinner with paratha.  😋

Click this video for the recipe 👇

Ingredients:

• 2 large sweet potatoes.
• 2 cups chopped methi leaves.
• 1 / 100 gm minced onions.
• 2 tbsp cup oil.
• 1 tbsp jeera/ cumin seeds.
• 1/2 tsp ajwain.
• 1 minced green chilis.
• 1/2 tsp ginger paste.
• 1 tsp garlic paste.
• 1 / 100 gm minced onion.
• 1/4 tsp turmeric powder.
• 1 tsp coriander powder.
• 1 tsp red chili powder.
• 1 tsp salt.

Method:

• Boil the potatoes peel & cut into cubes
• Heat a pan add  oil add 1 tbsp jeera / cumin seeds,1/2 tsp ajwain & minced green chilies.
• Give it a stir. Add ginger, garlic paste sauté for a sec.
• Add the minced onions sauté till light brown.
• Add the cooked chopped sweet potatoes mix well.
• Add the jeera powder, turmeric powder, coriander powder& red chilly powder, salt & mix well.
• Pour lime juice mix, next add the chopped methi leaves.
• Mix well cover with a lid  let it simmer for 5 min
• Add kasuri methi give a stir & serve hot .