Vinayaka Chavithi / Ganesh Chaturthi Special Recipes - Click here for full collection

Monday, August 21, 2017

Fried Modak Recipe | Ganesh Chaturthi Recipes

fried modak
Fried Modak recipe with step by step photos.Ganesh Chaturthi is nearing by and we are all excited to welcome Ganapati Bappa to shower his blessings on us.Ganesh Chaturthi or Vinayaka Chavithi is one of the major festivals in the south and Maharasthra and is celebrated in a grand manner.Every year I wait for this festival as it is one of my favorite festivals which I have thoroughly enjoyed celebrating it from my childhood.Though the pooja process is bit lengthy it was really fun as this is the only festival where our entire family sit together and do pooja till the end with so much of attention.The menu for this festival is almost fixed every year due to the restrictions of the ingredients to be used and also they are apparently lord Ganesha's favorites.
fried modak
Our usual menu on this festival includes Nooka Idli(not the regular idli rawa one) with coconut chutney for breakfast and of course kudumulu are served along with breakfast and the lunch menu varies with different vegetables,sundal,rasam,dal and also we make different lentil dumplings for this festival especially.We prepare various Kudumulu varieties like Steamed Kudumulu - with 3 fillings, karida kayi kadubu and Undralla payasam.
Fried Modak Recipe:

Yields12-14 pieces
Prep time:30 mins | Cooking time:30 mins | Total time: 1 hr
Cuisine: South Indian | Category: Sweets/Festival Specials

Ingredients:
for outer layer:
1 cup Maida/All purpose flour
1/2 cup Chiroti Rava(fine rava)
a pinch of Salt
1 tbsp hot Oil

for stuffing:
1 cup grated Coconut
1 cup grated Jaggery
1/2 tsp Elaichi powder

Oil,for deep frying

Method:
for covering:
  • Mix maida,rava,salt and oil and add enough water to form a stiff dough.It should be stiffer than the regular chapati/poori dough.
  • Keep aside for 1/2 an hour and cover it with wet cloth.
  • Knead the dough well until it becomes soft and pliable.Make small gooseberry sized balls and keep them ready.
 for coconut stuffing:

  • In a kadai mix grated coconut and jaggery and cook it on a low-medium flame until the jaggery melts and coats the coconut and form a thick dry and sticky lumpy mixture.It takes 10-12 minutes and keep stirring it occasionally.
  • Add cardamom powder to it and mix well and let the mixture cool completely and store it in air tight container.Make small gooseberry sized balls and keep them ready.
  • You can make it on the previous day itself and store at room temperature which eases the process on the festival day.
for fried modak:
  • Make small balls from the maida dough and roll it out to very thin chapatis of 3" diameter.
  • Place a tablespoon of stuffing in the center and start making the pleats like how we do for momos and bring it to the center and pinch it slighlty to seal the pleats so that stick to each other.Refer the pictures for details.You can even pinch the edges and bring all the pinched folds to the center and gently pinch again to let them stick at the center.Seal the edges nicely else the filling will come out while frying them in oil.
  • Repeat the process and prepare all the modaks.
  • Heat oil in a thick bottomed kadai and once the oil is hot enough add 6-7 modaks slowly in the hot oil and let them fry over low-medium flame until they are golden brown and cooked thoroughly.Turn them in between so that they are evenly fried.
  • Drain them on a kitchen towel.
Serve them hot/warm or room temperature.

Notes:
  1. You can even use wheat flour in the recipe and avoid chiroti rawa in the recipe.But chiroti rawa makes the modak's outer layer crispier.
  2. You can even add sesame seeds or finely chopped cashewnuts to the coconut filling for extra crunch.
  3. Seal the edges nicely else the filling will come out while frying them in oil.
  4. You can even replace jaggery with sugar and follow the same recipe.
fried modak
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Monday, August 14, 2017

Wholewheat Coconut Raisin Cookies | Eggless Cookie Recipes

eggless wholewheat coconut cookies
Eggless wholewheat coconut raisin cookies recipe with step by step photos.I have posted coconut cookies recipe few weeks before and the coconut cookies are always a hit with my friends and family.The crunch of dessicated coconut in every bite of the cookie is so delicious that it is quite addictive and loved by adults mostly.
eggless coconut cookies
As I bake the coconut cookies often I prefer to use the wheat flour instead of all purpose flour for my home purpose.I also add raisins or dried cranberries to these whole wheat coconut cookies and they complement the coconut taste very nicely.This recipe is very much similar to my Coconut cookies recipe with few changes.I have started baking even the cakes with wheat flour and hopefully I should blog them some time in near future.
eggless coconut cookies
Cookies make a good snack on the go especially while travelling and I always pack few home made snacks like cookies,cereal bars,dried nuts and few tetra packs of juices or flavored milk which can be handy for the kids as well as adults and keep them full for at least a couple of hours.
Check out other cookies recipes in my blog:
whole wheat coconut cookies
Here is how to make eggless whole wheat coconut raisin cookies recipe with step by step photos:
Eggless Whole wheat Coconut Raisin Cookies Recipe:
yields 12 big cookies
Prep time: 20 mins | Baking time: 20 mins | Total time: 40 mins
Cuisine: Indian | Category: Cookies

Ingredients:
1/2 cup Wheat flour
1/4 tsp Baking Soda
3 tbsp Dessicated coconut
3 tbsp Butter, at room temperature
3 tbsp Sugar,powdered
3-4 tbsp Raisins
1/2 tsp Vanilla Essence
2-3 tsp Milk
1-2 tbsp Dessicated coconut,for topping

Method:
  • Cream the butter with powdered sugar until creamy and pale and then add vanilla essence and beat again.
  • Add wheat flour,baking soda and dessicated coconut(1/3 cup) and mix until the mixture resembles the crumbs.Now add raisins and add a couple of teaspoons of milk and mix until it forms a dough, do not over mix it.
  • Place a parchment paper on the cookie tray and keep it ready.
  • Spread 2 tbsp dessicated coconut in a plate.
  • Make small balls out of the dough and roll the balls on one side in the dessicated coconut and place the doughy side does(coconut side up) on the tray and gently press it. Repeat the same and prepare all the cookies and place them at a distance giving them enough space to raise while baking.
  • Preheat the oven at 180 deg C/350 def F for 10-12 mins.
  • I do not like if the cookies spread more and hence I usually refrigerate the cookie tray until the oven gets preheated,but this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough in the refrigerator,this avoids the cookies get spread more while baking.
  • Bake it in the oven at 170 deg C for 15-18 mins, keep an eye on the cookies after 12 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
  • The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.
Serve them with a glass of milk or as a snack.

Notes:
  1. Replace wheat flour with all purpose flour for white looking cookies.
  2. You can even add dried canberries instead of raisins to the cookie dough, they add nice bite to the cookies.
  3. You can sieve the flour with the baking powder before adding to the wet ingredients.
  4. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
  5. The amount of sugar mentioned is perfect for us as I like my cookies slightly less sweetened.But if you want them sweet you can increase sugar upto 1/4 cup.
  6. You can increase the butter quantity to 1/4 cup for buttery cookies but this quantity is right enough for us.
whole wheat coconut cookies

Thursday, August 10, 2017

Little Millet Upma Recipe | Samai Upma | Millet Recipes

little millet upma
Little millet upma recipe with step by step photos.Millets have been widely used these days across the country because of their various health benefits.Millets are gluten free and have high nutritional values and also they have the capacity to reduce the risk of heart disease and few other.They are also an excellent source of protein and fiber and have low glycemic index.It is good to include these milllets in your diet regularly.
samai upma
I use various millet flours like Ragi,Jowar,Bajra regularly in the form of bhakris and rotis and I use the whole millets occasionally.These whole millets like Little millet,kodo millet,barnyard millet and foxtail millet can be cooked as whole and can be eaten with curries and stews instead of rice.Millets can be used in various breakfast varieties like upma,pongal,idli,dosa etc and follow the same process by substituting rice and rawa with the millets in the recipe.
millet upma
Check out other millet recipes in my blog - Foxtail millet kheer,Wheat-Jowar grains salad,Multigrain Sprouts Salad,Multigrain Dosa,Sadda Rottelu,Teepi Sadda Rottelu,Thalipeeth,Ragi rava Upma, Ragi Rotti, Masala Jowar Rotti and Masala Sajja Rotti.
millet recipes
Here is how to make little millet upma recipe with step by step photos:
Little Millet Upma Recipe:
Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins
Cuisine: South Indian | Category: Breakfast

Ingredients:
1 cup Little millets/Samai(or any other millet)
2.5 cups Water
3/4 cup chopped mixed Vegetables(beans,carrot,peas,capsicum etc)
2-3 tbsp grated fresh/frozen Coconut
2 tbsp chopped Coriander leaves
1 Onion,sliced
2-3 Green chilies, slit and chopped
juice of 1/2 Lemon
a sprig of Curry leaves
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
1.5 tbsp Oil
Salt, to taste

Method:
  • Dry roast little millets for 2-3 minutes, you do not need to roast until they change color.
  • In a heavy bottomed pan heat oil and crackle mustard seeds and then add chana dal and urad dal and fry until they turn slight red in color.
  • Now add slit green chilies,curry leaves and fry until the chilies wilt.
  • Add sliced onions and fry until the onions turn translucent and then add chopped vegetables and fry them for 2-3 minutes.
  • Add 2.5 cups of water,salt and let the water come to a boil.
  • Once the water starts boiling add the roasted millets and keep stirring constantly and cover it and let it cook on sim for another 4-5 minutes until the water has been absorbed.
  • Add grated coconut,coriander leaves and lemon juice and give a nice stir, switch off the flame and cover it and let it sit for another 5 mins.
Mix again and serve hot with chutney/pickle/chips.

Notes:
  1. One can use any other millets like proso millet, foxtail millet, ragi rava, kodo millet etc and the regular rava, rice rava,lapsi rawa,bansi rawa etc and follow the same process.
  2. Roasting the millets ensures that the upma will not become sticky and also gives a nice flavor,so do not skip this step.
  3. If you want the upma to be very soft add 1c millets:3c water,if you want it bit dry then add it in the ratio of 1c rawa:2 1/2 c water.
  4. You can add some ghee on top while serving.

Tuesday, August 8, 2017

Aloo Baingan Recipe | Dry Alu Baingan Sabzi

aloo baingan
Aloo baingan recipe with step by step photos. Roti-Sabzi-dal is an everyday fare at our place for dinner and as I always mentioned we need various varieties of vegetables instead of the usual routine vegetables.I usually do not plan the menu ahead and always plan my menu based on the availability of vegetables and sometimes we will be usually left with less quantity which might not be enough to cook for the whole family,then the combinations come to rescue and I must say potato is the clear winner when it comes for combination.You can pair any kind of vegetable with potatoes and one can hardly go wrong with it.I use potatoes with the combination of brinjal, arbi, cauliflower, cabbage, ladies finger, capsicum, broccoli, palak, methi , amaranth greens, green peas, pumpkin etc. to create scrumptious curries to pair with rotis and rice. We usually have either a dry sabzi and dal with roti or vegetable gravy and a simple vegetable fry or vegetable fry and heavy pulses(chole,rajma etc) with rotis.
alu baingan sabzi
I love the simple dry sabzis with few masalas as they stand out in flavor compared to the usual masala loaded onion-tomato based dry sabzis.Also, I love the use of mustard oil in the recipes which gives a unique flavor to the curry and I have posted few dry curries earlier which are very aromatic and have unique flavors,do check out my Ajwaini Aloo Gobi with Mustard flavour,Arbi ki Bhujia | Taro root stir fry with Ajwain,Cauliflower Aromatic stir fry recipes.Today's Alu Baingan sabzi recipe is again a simple one with out onion,tomato or garlic and call for very few spices yet it gives a very aromatic and flavorful sabzi.
Aloo Baingan Recipe:
Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Main Course- Side dish

Ingredients:
12-15 baby Brinjals or long Brinjals
2 medium Potatoes
2 tbsp chopped Coriander leaves
2 tsp grated Ginger
1/2 tsp Turmeric powder
1 tsp Red chili powder
1/2 tsp Garam masala
1 tsp roasted Cumin powder
1 tsp Amchur powder
3/4 tsp Carom seeds(ajwain)
Salt,to taste
2 tbsp Mustard/regular cooking Oil

Method:
  • Wash and peel the potatoes and cut into wedges.Wash brinjals and remove stems and cut into 4 pieces vertically and immerse both the vegetables in water for a while.
  • Heat mustard oil until it is smoking hot and switch off the flame,if you are using regular cooking oil skip this step.After a while switch it on and once it is not enough add carom seeds and let them splutter.Add grated ginger and fry for a while.
  • Now add drained potato and brinjal wedges and saute them until the oil coats all the pieces,then add turmeric powder,red chili powder and salt and mix well.Let them cook covered until the vegetables are tender and cooked but also they should hold the shape.
  • Add amchur powder,cumin powder and garam masala and mix well and cook for another 2-3 mins.
Garnish with coriander and serve hot.

Notes:
  1. You can add chopped onions and tomatoes in the recipe and also use ginger-garlic paste instead of ginger paste.
  2. Mustard oil imparts a nice flavor to the curry,so do not skip it.If you do not like it use regular oil.
  3. You can even use a mix of mustard,cumin,fenugreek,fennel and carom seeds for tempering to make it like achari alu baingan.

Thursday, August 3, 2017

Baked Bean Wraps | Veg Wraps and Rolls Recipes

baked beans wrap
Baked bean wrap recipe with step by step photos.Wraps and rolls are always fun to eat and one can play with the fillings like mixed vegetables, potatoes, paneer, baked beans, grilled vegetables etc. Wraps taste best when eaten fresh otherwise they tend to become soggy because of the moisture which is absorbed by the rotis from the filling,however the dry fillings like tandoori potatoes, paneer tikka stay pretty good even if you pack it for a meal.
baked beans wrap
I have used baked beans for the filling but one can use even the cooked kidney beans/rajma instead of the baked beans.One can prepare the filling ahead and fill the wraps just before serving and it makes an easy snack for a tea party.The filling is very versatile and one can top it on the bruschetta as a quick appetizer.
baked beans roll
Here is how to make baked bean wrap recipe with step by step photos.
Baked Bean Wraps Recipe:

yields: 5-6 wraps | Author: Prathibha
Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins
Cuisine: International | Category: Snacks/Breakfast

Ingredients:
6 Tortillas/big wheat flour Rotis
big layers of cabbage/lettuce, washed and dried
1/2 cup shredded Mozarella/Cheddar cheese
1 Onion,sliced into thin

for filling:
1 tin baked beans/canned black beans
1 small Onion,finely chopped
1 small Capsicum,finely chopped
1/2 Tomato,chopped
2 Garlic cloves, finely chopped
1-2 Green chilies, finely chopped
2 tbsp Coriander leaves
1 tbsp Tomato sauce
1 tbsp Hot sauce/Red chili sauce
1/2 tsp Red chili powder
1/4 tsp Black pepper powder
1/2 tsp Garam masala,optional
Salt,to taste

Method:
for filling:
  • Heat oil in a kadai and add finely chopped garlic cloves and green chilies and fry them till brown.
  • Add finely chopped onions and fry until the onions turns translucent and then add chopped capsicum and tomato and fry until the tomato becomes mushy.
  • Now add canned beans,red chili powder,pepper powder, garam masala and little salt(as the canned beans already have it use less) and cook until the mixture becomes thick.
  • Now add tomato sauce and hot sauce and cook for another minute and add coriander leaves at the end.
to prepare wraps:


  • Take a tortilla or roti on a dry plate and place a layer of cabbage/lettuce at one corner and spread 3-4 tbsp of baked beans mixture on one side and add some shredded cheese and sliced onions and roll it tightly to a wrap and follow the same process with the rest.
  • You can grill it again in the griller or roast it on the tawa again on both the sides.However this step is optional.
  • Cut into halves diagonally  or serve them as it is by wrapping them with a foil.Consume it immediately.
Notes:
  1. If you do not have baked beans you can use cooked kidney beans(rajma) and add 2-3 tbsp ready tomato paste while sauteing the onions.
  2. You can add other colored bell peppers along with capsicum in the recipe.
  3. The additon of garam masala is optional, you can add mixed herbs instead.
  4. It tastes best when served immediately, else they become soggy. Cabbage/lettuce helps the roll not to become soggy for a while.
  5. The baked beans filling can be used as a topping on the toasted bread or sliced baked baguette.
baked beans bruschetta

Monday, July 31, 2017

Nutella Cookies | Eggless Cookie Recipes

nutella cookies
Eggless Nutella cookies recipe with step by step photos. I have posted recently various cookies recipes in my blog as I have been experimenting various cookies for my little one.Nutella is always a hit among the kids and so are these cookies.These cookies are loaded with nutella and one can even add little more nutella frosting on top and add few sprinkles to make it even more attractive for the kids.
nutella cookies
Nutella cookies are extremely easy to prepare,do give a try to treat your little ones with the home made cookies.Cookies always taste best with a glass of chilled milk and my little one loves to dunk the cookie in the milk and eat it.Home made cookies are lot better in terms of quality compared to the store bought ones and also one can reduce the quantity of sugar and butter that goes in it and hence I choose to bake my own cookies.
nutella cookies
nutella cookies
Check out other cookies recipes in my blog:
nutella cookies
Here is how to make eggless nutella cookies recipe with step by step photos:
Eggless Nutella Cookies Recipe:
yields : 16-18 cookies | Author: Prathibha
Prep time: 15 mins | Baking time: 12 mins | Total time: 30 mins
Cuisine: International | Category: Snacks-Cookies

Ingredients:
1/2 cup All purpose flour
1/4 tsp Baking powder
3 tbsp Sugar,powdered
3 tbsp Butter,at room temperature
3 tbsp Nutella
1/4 tsp Vanilla essence
1-2 tsp Milk,if needed

Method:
  • In a bowl add butter at room temperature, sugar , nutella and vanilla essence and whisk it using a hand whisker until you get a creamy mixture.
  • Add flour and baking powder to the creamed butter-nutella mixture and mix it nicely.If needed add a couple of teaspoons of milk to form a dough.Do not knead it just gather the mixture to a dough, add little milk just to form a dough.I did not add any milk as it was not needed.
  • Use a measuring spoon ,I used 1/2 tbsp spoon and scoop out the mixture and form a ball with it and press it slightly and place it on the parchment paper or baking sheet laid on the baking tray.
  • Repeat the process and prepare all the cookies and place it on the parchment giving some space in between for them to expand while baking. Keep the tray in the fridge for 10 mins until the oven gets preheated,you can bake it immediately in the preheated oven but there are chances that they might not have proper shapes and expand more.
  • Preheat the oven at 180 deg C/350 deg F for 12-15 mins.
  • Place the baking tray in the oven and bake for 12-15 mins. Do not bake them for long as they will turn hard if baked for long, just bake until they are nicely puffed up.
  • When you touch the top of the cookie it will be soft but will hold its shape as it gets cooled.
  • Remove the tray and let the cookies sit on the tray for 8-10 mins and then slowly remove them on to the wire rack and let them cool completely.
Store them in an air tight container.Serve with a glass of chilled milk.

Notes:
  1. Add little milk just enough to gather the mixture to form a dough, do not knead it.
  2. You can add chocolate chips while making the dough for Choco chip Nutella cookies.
  3. I usually prefer to chill the cookies spread on the baking tray before baking to avoid them to spread more while baking.
  4. You can sieve the flour with the baking powder before adding to the wet ingredients.
  5. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
  6. You can double the ingredients for a large batch of cookies.
nutella cookies
 
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