Chocolate Modak For Ganpati Bappa !

Just few days left for Ganesha Festival. So this year I thought that I will post some unique modak recipes for you in advance so that you will also enjoy the new versions of Modak in those 10 days.

As we all are huge fan of chocolates, so last year I offer chocolate modak with Khirapat in it to my bappa.It is very easy and  even kids loves the taste. 

The thing is you will require modak mould for setting the chocolate.

Ingredients

Compound dark chocolate - 500 Gms (I used MORDE brand)

Khirapat/ Panchkhadya - 3-4 tablespoons

Cardamom essence - 1-2 drops

Procedure

There are two methods to melt a chocolate bar. One is to directly melt pieces of bar in a microwave for a minute or so. But I prefer to make it in second method that is double boiler.

For that Boil water in a big vessel.  Keep One pan on it. Now put pieces of dark chocolate bar in it.  Stir in between so that no lumps are left.  When chocolates melt completely add khirapat/ Panchakhadya in it and mix well.

Now pour it in  modak moulds properly. Tap the tray twice so that no air gap remains in chocolates.

 Keep in refrigerator for 15 minutes.  Then demould modaks.  Your Modak Prasad is ready to offer.

GANPATI BAPPA MORAYA!!!

Suprise Heart Cake For Valentine

Wish you all a very Happy Valentine Day!!! 

These are Simple vanilla cupcakes have heart in it. When your loved one will take a bite of it.....He or she will find a heart in it. Very easy to make but very innovative.  So give a pleasant surprise to your Sweetheart.

Ingredients
Butter (softened) - 120 Grams.
caster Sugar - 3/4 Cup

Eggs - 2

All Purpose flour - 1 cup

Baking Powder - 1/2 teaspoon

Vanilla Essence - 1 teaspoon

Milk - 5 Tablespoons
Red food colour - as per require

Procedure

First of all Preheat oven at 180 degree centigrade.

Now take a Big Bowl and Beat butter and sugar till it gets fluffy. Add eggs one at a time and beat it. It should become very fluffy. You can use hand mixer or a blender for this.  Now at another side mix vanilla and milk. Sift APF and Baking Powder. Add vanilla and milk and beat it for a minute.  Now add flour and mix it properly. No lumps should form. Your batter is ready now.

For the heart shape, pour approximately 1½ cups of the batter into a smaller bowl. Keep remaining batter in airtight container. Now add 3-4 drops of red colour and mix it. Repeat this till you get the perfect colour of heart. Make sure it is slightly darker because after baking the colour get reduced. Now pour it in greased baking pan and bake for 15 minutes. Check if the cake is done with knife edge. Allow the cake to cool completely. Place the cake on one tray. And make little heart shape with small heart-shaped cookie cutter. You can draw and cut with knife too.

Now arrange paper cups in a tray. Mark with some pen on each paper cup so that after baking we will remember the correct heart position. Pour 2 tablespoon of remaining  batter in each cup. (approx. 12 cupcakes you will get from this measure.) Place heart in it according to the mark on paper cup. (front of the heart facing the mark on the paper cup ). Now cover it with a teaspoon of batter. Do it very gently. Bake it in oven for 25 minutes. Remove from oven and allow it to cool for 10 mins.

I didn't get time to decorate it. But please decorate it nicely.  And While serving let your sweetheart know from which portion he has to take a bite of cake. So that you can open your heart in front of him.

This post goes to Spotlight: Valentine's Treat Of RECIPE JUNCTION.

And Lets cook sweet treats for Valentine By Nayana

Homemade Chocolate Rakhi

Today is 'Rakshabandhan', a special day for all Brothers and sisters.  This year I wanted to make something very special for  Rakhi. I was watching an advertise of Dairy-Milk chocolate…."Kuch Mitha Ho Jaye…" and suddenly thought of making Edible Rakhi, that is chocolate Rakhi. I had bookmarked recipe from Padhuskitchen…..so tried accordingly and see Edible Rakhi for All my Brothers is looking so nice :-).

Ingredients

Condensed Milk - 400 Gms

Unsalted butter - 100 Gms

Sugar - 6 teaspoons

Cocoa Powder - 6 Teaspoons

Liquid Glucose - 1/4 Teaspoon

Milk - 6 tablespoons

Procedure

Mix cocoa Powder and milk nicely. No lumps should be exist. Dissolve liquid glucose in cold water neatly.   Mix all above given ingredients  with liquid glucose and cocoa and milk mixture in a Non-stick Kadai. Now keep the kadai on flame. Keep the flame low.  Stir it continuously till it leaves the sides of pan.  It should not stick to your hand. Transfer it to a greased plate. When it get slightly cool, take one chocolate mould (any shape or size of your choice) and feel  1/4 of it. Now take one Satin ribbon, place it on the chocolate horizontally. Again on ribbon put chocolate and completely fill the mould. Keep it aside for an hour.  Flip the mould to opposite side and the chocolate will automatically come out of mould. Chocolate Rakhi is Ready.

God Shankarpale (Sweet diamonds)

Hey it's Diwali time again!!! I think for this week everybody must be busy in preparing sweets & savory items for Diwali. With All my other varieties for Diwali, I want to add some more traditional things in my list. God Shankarpale (Sweet diamonds) is very typical recipe for Diwali in Maharashtra. This is not very time consuming and also easy to make.

 
Ingredients
Milk - 1 cup

Sugar - 1Cup

Oil/ Ghee - 1 cup

Wheat flour/ Maida -3 cup

Fine Semolina (barik Rava) - 2 cup

Salt - a pinch.

Oil for deep fry


Procedure

Heat milk, sugar and ghee in heavy bottom pan. When it started boiling , turn the heat off. When the mixture  becomes warm add slat and then the flour and rava mixture little after a gap. Knead a soft dough. If the dough is sticky, you can add little flour to it. Cover and keep aside for 30 minutes. Heat oil for deep frying in Kadai. Make 5-6 equal portioned balls of the dough. Roll out a ball and make a round like thick roti. Cut it into diamond shaped pieces with pizza cutter. Deep fry this pieces in oil on medium flame till it becomes slightly golden brown. Cool down completely and store it in airtight container. It also taste good with hot tea :-)



This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

Malpua-Rabdi

Malpuas, we first had in Rajdhani Restaurant. My husband liked it very much. So decided to try it @ home.  First I tried with Maida & cream then with Khoya but we like the most is the version which I made on Dasara Festival. Rabdi tastes awesome with Malpuas…..a hit combo for festive season.

Ingredients

For sugar syrup

Sugar - 1 Cup

Water - 1/4 cup

Cardamom powder - 1/4 teaspoon.


For Malpua

Wheat flour - 2 cups

Curd - 4 tablespoons

Milk - 1/4 cup

Sugar - 1 teaspoon

Salt - a pinch

Pure ghee for frying


For Rabdi

Milk - 1 Litter

Sugar - 1 Cup

Cardamom powder - 1/4 teaspoon



Procedure

For Sugar Syrup
In a thick bottom vessel mix sugar and water. Boil it to 1 string consistency. Add cardamom powder. Sugar syrup is ready.

For Malpua

Mix flour, sugar & salt. In a bowl whip the curd and milk. Add flour mixture in it and mix it neatly so that no lumps should form. Batter should be of pouring consistency like Dosa batter. If needed you can add more milk into batter. Keep aside for 1 hour.

After one hour heat pure ghee in a pan. Pour small ladleful batter in ghee. It will form a small circle. Fry on both sides till it becomes golden brown. Drain ghee from Malpuas and immediately deep it in warm sugar syrup. (Syrup should be warm.) Deep malpuas for 1 minute and drain.


For Rabdi
Boil Milk in heavy bottom pan. Simmer for 10 minutes, after it starts boiling. Stir in between so that it will not stick on edges. Reduce it 1/4th in quantity. Add sugar and mix wel. The rabdi should be very thick. Add cardamom powder and mix well. Cool the rabdi to normal temperature.


Serving

Place malpuas in serving plate. Pour little rabdi on it and decorated with sliced pistachio. Malpua should be hot and rabdi should be at room temperature.



This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

Fried Kadabu

Since I was busy in Dandiya night preparation in our apartment (Oh! It was fun.), I got delayed in posting this lovely recipe. It's a typical sweet dish of Karnataka. Me & my father love this like anything. There are two varieties steamed Kadabu ( kucchida kadabu) & fried Kadabu. Whenever I see this dish, I totally forget about my so called Diet Plans ;-)

Ingredients

For stuffing (HURNA)

Chana Daal - 500 Gms

Sugar - 500 Gms

Cardamom Powder - 1 table spoon

Nutmeg powder (jayphal pud) - 1 Tea spoon

Salt - 1 Pinch


For Cover

Whole wheat Flour - 1 cups.

Fine semolina - 1/2 cup

Hot Oil -3-4 teaspoon

Salt - 1/8 tea spoon



Oil for deep fry.



Procedure

Wash chana daal neatly. Pressure cook it with water upto 3-4 whistles. Let the pressure of cooker get release. Drain the water on top of the dal into another vessel. It is called 'kat' in Marathi . It is used in a "Katachi aamti", It is a special daal which served with Puran Poli. . Now take daal in a thick bottom pan and add sugar into it. Stir continuously on low flame.

When the spatula stands straight in it, take of from the flame. Now grind this very finely in Puran yantra or siever as shown below. This is a very easy method to make the stuffing smooth.

Now add Cardamom Powder and Nutmeg powder and mix wel. When you started cooking daal, mean while knead the flour for the cover with given ingredients. The dough should be hard. Keep it aside. When the stuffing (HURNA) cool down shift it to a bowl. Make small lemon size ball of dough. Roll it like puri. Place 2-3 teaspoons of stuffing at the center of the Puri. Now fold the puri and close the edges so that it will get half circle shape. Tightly seal the edges.(otherwise stuffing will come out while frying) You can twist edges as shown in pictures to close it properly and it also looks nice. Make all kadabus with same procedure. Cover it with damp cloth. Deep fry it on a low flame till it becomes slightly brown. Serve with hot ghee on top.

This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.

Ganpati Gele Gavala Chain padena Aamhala........

Yesterday we did Visarjan of our Ganapati Bappa !!! Feeling very sad….. While visarjan time we always say, "Ganpati Gele Gavala Chain padena Aamhala........" which means as lord Ganesha went to his home, we feel very lonely….. This year I was so busy with guests & friends that I could not got time to upload any post on Khaugiri…..So I am re-posting  some recipes of this festival…..

Fried Modak

Ukadiche Modak

Khajur Modak

Khirapat

Naralipakache Ladu

Vatali Daal

Ganapati Bappa Moraya, Pudhachya varshi lavkar ya........!

A New Year Started.......

All Maharashtrians have celebrated Gudi Padwa and All Kannadigas have celebrated Ugadi as their New Year.....So some special recipes for this very first month.....

Kairiche Panha

Kairichi Daal

Happy Bhogi, Makar Sankranti & Pongal to All of You!!!

 

Bhogichi Bhaji

Bajrichi Bhakri

 
 

Tilache Ladoo

Gul Poli

Tilachi Vadi

Merry Christmas with Plum Cake

Wish u all A Merry Christmas!!!

From Last year I was planning to make Plum cake for Christmas, but some how I missed it. But this year I prepared it wel in advanced. Soaked the nuts in Rum 5 days back. And yes My plum cake turned out very nice.



Ingredients


Chopped dry fruits - 1 cup (dates, black raisins, walnuts, dry cherries, cashews, almond, Tuty fruity)

Rum - 1/2 cup

Orange peel - 1 teaspoon

Maida - 1 cup

Powdered sugar - 1, 1/4 cup

Baking Powder - 1 Teaspoon

Nutmeg powder - 1/8 teaspoon

Dry ginger Powder - 1/8 teaspoon

Cinnamon Powder - 1/4 teaspoon

Cardamom Powder - 1/4 teaspoon

Butter - 100 gms.

Eggs - 3

Orange juice - 1 tablespoon Vanilla essence - 1 teaspoon

Sugar - 1/2 cup for caramel



Procedure

Soak all chopped nuts and orange peel in a Rum for 4-5 days. You can store it in a fridge for a longer.

For Caramel
In a nonstick pan heat 1/2 cup of sugar on low flame. Continuously stir till it melts fully and caramalised. Now add 1/4 th cup of water and stir it immediately. Boil it for another 1 minute and let it cool it for some time.

Now the main part. Beat butter and sugar till becomes fluffy. Now add eggs one by one and beat it for 3-4 minutes. Mean while sift Maida and Baking Powder. Now add sifted maida and Baking powder in the beaten batter Then add all spice powders, then caramel syrup. Mix it properly with cut fold. Now add Soaked dry frits, orange juice and vanilla essence. Mix it with moving spatula in one direction. Preheat the oven to 180 C. Grease the Square baking tray or place a grease proof paper or Butter paper. Pour the batter in the tray. Bake the mixture for about 25 - 30 Minutes or when you pierce the tip of the knife and it comes out clean. Cool it on a rack . For authentic taste sprinkle some rum on the cake and then serve it.

Choco Strawberry

Today is a Birthday of my dear friend Pari. I am wishing her a very happy birthday and a wonderful year ahead. This lovely Choco Strawberry is for you dear on your Birthday!!!!

One more Dessert …….. It's really very easy and Quick. Strawberry with chocolate goes very wel. It's really a party and strawberry season … so lets enjoy it.

Ingredients


Chocolate chips - 1 cup

Strawberry - 15-20

Oil - 1 teaspoon


Procedure
Wash strawberries and dry it completely. Take chocolate chips in microwave safe bowl and add oil in it keep it in microwave high for 40-50 seconds. Take it out and mix it wel. It will become very smooth. Now hold from the green part of strawberry and deep it in chocolate bowl. Once rotate it so that chocolate will get coated everywhere. Place it on a butter paper. If you want you can further decorate with silver balls. Now keep in fridge for half an hour. Lovely combo dessert is ready. Serve as one of a dessert in party.
 

'ONLY'- Festive Round Up

HAPPY DIWALI and a BIG THANK YOU to all my friends for such a GR8 response for my first event. So many varieties of Festival food from North to South and from East to West of India. I am so happy to present this colourful roundup of Festive food to you. Like Sachin Tendulkar in my Debut Event I got out on 96…..I got 96 entries for this event just 4 less for century. Never mind I think I'll complete my century in my second event. So let's indulge in traditional as wel as innovative recipes prepared for the festival.

I have posted the entries as it is came to me. So it will be easy for me to select random winner from it.

1. Moong dal - coconut laddu from Sharmi of Neivedyam

2. Erra gummidikaya Boorelu from Sharmi of Neivedyam

3. Pesara Laddu / Moong Dal Laddu from Harini of Tamalapaku

4. Pesara Sunnundalu from Vasavi Suresh of Vasavi's Recipes

5. Beet Rava Ladoo from Ayeesha Riaz of Umm Mymoonah

6. Carrot Burfi from Shobhana of Journal of a budding cook

7. PaalaKayalu - Crispy Spicy Rice Balls from Kalva of Curry In Kadai

8. Elo Jhelo from Deepa of Hamaree Rasoi

9. Sabudana Vada from PJ Seduce Your Tastebuds

10. Annam Paramaannam / Rice Pudding from Harini of Tamalapaku

11. Rava ladoo from Jay of Tasty Appetite.

12. Acaraje from Preethi Ram of Preethi's Culinary

13. Wheat katli from Shobana of Journal of a budding cook

14. Peanut katli from Shobana of Journal of a budding cook

15. Kappa matar Pattice from Preeti of Khaugiri

16. BREAD FRY from Santosh Bangar of Santosh's Kitchen

17. Sabudana/Javvarisi Vada (Sago Fritters) from Kavitha of Kavis Aromatic World

18. Fresh Dates Laddu from harini-Jaya of Tamalapaku

19. soya tikki from santosh Bangar of Santosh's Kitchen

20. Dhokla from Azee of Azee's Kitchen

21. Homemade Chochlates from Azee of Azee's Kitchen

22. Fried lentil dumplings (vada) in yogurt sauce from Akheela of Torviewtoronto

23. Kajjikayalu from harini-Jaya of Tamalapaku

24. Boondhi Laddoo from Vidhya of My Receipes

25. Sweet Pongal from harini-Jaya of Tamalapaku

26. Microwave Wheat ladoo / Churma Ladoo from PJ of Seduce Your Tastebuds

27. Sooji Burfi (Microwave recipe) from Smitha of Smitha's Spicy Flavors

28. Basundi from Sanika Nalawde Of San's Kitchen

29. Chum Chum from Sanika Nalawde of San's Kitchen

30. Quick Vermicelli Kheer in M/W from Nivedita of Nivedita's Kitchen

31. Carrot Halwa from Amritha of AK's vegetarian recipe world

32. Semiya Payasam from Amritha of AK's vegetarian recipe world

33. Microwave caramelized carrot kheer from Amritha of AK's vegetarian recipe world

34. Pala Poli(Pala Puri) from harini-Jaya of Tamalapaku

35. Cracked Wheat - Coconut Kheer from Suma Gandlur of VeggiePlatter

36. Blackberry Pudding from Umm Mymoonah of Taste Of PearlCity

37. Ellu Laddu from Gayathri Kumar of Gayathri's Cook Spot

38. Phirni from Amritha of Ak's vegetarian recipe world

39. Mosaru Ambode from Chitra Hegde of Chitranna

40. Kadle Maddi from Chitra Hegde of Chitranna

41. Vermicelly Kheer from Chitra Hegde of Chitranna

42. Coconut Laddu from Suma Gandlur of VeggiePlatter

43. Dry Dates Burfi from harini-Jaya of Tamalapaku

44. Peanut Laddoos from Priya of Priya's Easy N Tasty Recipes

45. MW Coconut & Pineapple Laddoos from Priya of Priya's Easy N Tasty Recipes

46. MW Mango & Coconut Peda from Priya of Priya's Easy N Tasty Recipes

47. Quinoa & Moongdal Kheer from Priya of Priya's Easy N Tasty Recipes

48. Carrot & Channadal Kheer from Priya of Priya's Easy N Tasty Recipes

49. MW Mango & Coconut Laddoos from Priya of Priya's Easy N Tasty Recipes

50. Poppy Seeds Kheer from Priya of Priya's Easy N Tasty Recipes

51. Caramel Sago Kheer from Priya of Priya's Easy N Tasty Recipes

52. Belam Taalikalu / Rice Noodles In jaagery from Smitha of Smitha's Spicy Flavors

53. Instant Cucumber Pickle from Smitha of Smitha's Spicy Flavors

54. Poornam Boorelu / Sweet coconut stuffed lentil dumplings from Smitha of Smitha's Spicy Flavors

55. Sajjappa from Shruthi hebbur of Shrunil Flavors

56. Sweet potato halva from Lakshmi of Taste of Mysore

57. Coconut Rice from Chaitrali of I'm not a Chef

58. Pedha from Chaitrali of I'm not a Chef

59. Palak Shorba from Chaitrali of I'm not a Chef

60. Wheat Laddos from G.Pavani of FoodLovers

61. Milk Peda in Microwave (Doodh Peda) from Deepa of Hamaree Rasoi

62. ROASTED RICE LADOO / ARI VARUTHA UNDA from Soumya of Soumya's kitchen

63. Chakli from Preeti of Khaugiri

64. Meetha Bhaat from Nayna of simply.food

65. Coconut and Sago kheer from Suneetha. Of suneetha's Kitchen

66. Beetroot Halwa from Akila of Learning to cook

67. Masal Vadai from Akila of Learning to cook

68. Chakkarai Pongal/Sweet pongal from Akila of Learning to cook

69. Carrot Halwa from Akila of Learning to cook

70. Quinoa Kheer(Payasam) from harini-Jaya of Tamalapaku

71. Badusha from Sreevalli of Ammaji Recipes

72. Murukku from Madhu of Sweet Spicy and Sour

73. Apple Halwa from Kurinji of kurinjikathambam

74. Cocochoco Burfi from Megha of Livetoeat!!!

75. Kele ki Halwa/Banana Pudding from Megha of Livetoeat!!!

76. Dessicated coconut laddoos from Shobana of journal of a budding cook

77. Stuffed Zucchini from Megha of Livetoeat!!!

78. Capsicum - Lime Rice from Suma Gandlur of VeggiePlatter

79. Potato Crispies from Pari of Foodelicious

80. Appekaradahakkidda Payasa from Pari of Foodelicious

81. Aam ki Lassi from Apu of Annarasa - Essence of Food

82. Karwa Chauth Thali ( Festive Thali ) from notyet100 of asankhana

83. Badusha from hari chandana of Indian cuisine

84. Stuffed Mirchi Pakora from Megha of livetoeat!!!

85. Ghatti Paramana from Swapna of Simple Vegetarian Recipe

86. Choco Balla from NEERAJA VELLA of Neeru's

87. Coconut rawa kheer from Akila of Learning to cook

88. Paneer Laddu from Nidhya of Aaha Oho

89. Coconut Balls / Coconut Laddu from Kurinji of kurinjikathambam

90. Milk halwa from Kurinji of kurinjikathambam

91. Tricolor Pulao and potatoes with roasted poppy seed from Indrani of Recipe Junction

92. Kalakand, a beloved bengali sweet from Indrani of Recipe Junction

93. Rawa Kesari/Orange colored Suji Halwa from Indrani of Recipe Junction

94. Kaju or Cashewnut Peda in MW from Indrani of Recipe Junction

95. Easy Mishti Doi from Aparna Mallya of Apy Cooking!

96. Karanji from Preeti Of Khaugiri

Please let me know if I have missed anyone's entries.

Once again Thanks to Pari for giving me this opportunity :-)