Recipes

Modak

Ingredients:


1/2 teaspoon of cardamom seeds (crushed)
1 1/2 cups of powdered dry coconut
1 cup of light jaggery (grated)
2 cups of plain flour
15 saffron strings which have to be mixed in 1 teaspoon of hot milk

Preparation Method:

Mix coconut and jaggery in a nonstick pan. Cook by stirring it continuously. The mixture takes the shape of soft dough. Then add cardamom and saffron. Mix and take remove it from the stove. Allow it to cool. Make a thin flour mixture by adding water. Add it to the cooled mixture put them in a large heavy deep container. Cook the mixture and stir. Continue the process till it becomes a soft dough. remove from stove and leave it to cool. Make a thick cake taking a small amount of the flour dough and insert a small chunk of coconut mixture in it. Mould the dough to cover filling and shape it like a modak. Fill al the modaks and heat them in a double boiler. Keep it on steam for 15 minutes and you modaks are ready.





Moong Dal Halwa

Ingredients:


Moong Dal - one cup
Milk - half cup
Sugar - one cup
Saffron - a pinch
Khoya - three-fourths of a cup
Ghee - 1 cup
Almonds (or any nuts) - 15

Preparation Method:

After washing moong dal, soak it for 6 hours. Grind roughly using little water. Keep it aside. Prepare one strand sugar syrup by using one cup sugar and one and half cups of water. Keep this too aside. Soak saffron in hot milk and crumble khoya into fine grains. Put almonds in boiling water take them out once they lose their color. Let them cool. Then you can peel and slice them. Heat ghee in a wide-mouthed pan, add the moong dal paste. Stir with a low flame till the dal turns brown. Add sugar syrup and saffron milk, stir well till they are absorbed and the mixture is less thick. After adding mawa, cook till it dissolves. Garnish with sliced almonds. Moong dal halwa is ready!




Motichur Ladoo

Ingredients:


besan 2 cups
ghee 2 cups
sugar three fourths of a cup
almonds 10 numbers (finely sliced)
cardamom powder half a table spoon
Kesar quarter of a cup

Preparation Method:

Mix gram flour with just enough water to make into a thick paste and add color. Heat ghee. Put the prepared paste and allow it to seep through a sieve into the hot ghee. Fry till the mixture turns pink and then drain out. Reserve the fried drops as boondis. Heat sugar dissolved in three-fourths cup of water and make a sticky syrup Add the fried boondis, almonds, cardamom powder and mix well. While the mixture is warm, knead the syrup-coated boondis into round ladoos. Allow them to dry. Your motichur ladoos are ready.




Pakoras

Ingredients:


Thinly sliced potato pieces
Besan 250 gms
Baking powder one-fourth tsp
Ground turmeric one-fourth tsp
Ground coriander 1 tsp
chilli powder half tsp
Water as per requirement

Preparation Method:

Make batter by sifting besan, baking powder, turmeric, coriander and chilli into a bowl. Stir in water to mix make a thick batter. To make pakoras, dip vegetable pieces into batter, deep fry them in moderately heated oil until they turn golden brown. Drain the pieces by using absorbent paper.