Apple Rabdi

Ingredients:

Milk - 1 Liter

Apple - 1 Cup Grated + few slices for decoration

Sugar - 1/2 Cup

Cardamom Powder - 1/4 Tsp

Method:

1) Boil milk in thick bottom broad vessel till it reduce to half of the original quantity. Keep stirring in between.

2) Add sugar and boil for another 5-10 min on low flame.

3) Meanwhile peel and grate apple when you add sugar to milk. Do not grate it before to prevent it from color change.

4) Now add grated apple and cardamom powder to milk and boil for another 4-5 min on low flame.

5) Switch off stove and once rabdi is on room temp then refrigerate it for 2 hrs.

6) Decorate it with your favorite dry fruit and apple slice and serve chilled.

Apple Rabdi

Chana Dal Sundal

We generally make this chana dal sundal on the day of  "Anant Chaturdashi" as prasadam to ganapati bappa.

Ingredients:

Chana Dal - 1/2 Cup

Curry Leaves - 8

Green chili - 3

Fresh Grated Coconut - 1/4 Cup

Salt - to taste

Sugar - 2 Tsp

Turmeric powder - 1/2 Tsp

Red Chili Powder - 1/2 Tsp

Cumin Seeds - 1 Tsp

Mustard Seeds - 1/2 Tsp

Asafoetida - a pinch

Oil - 2 Tbsp

Fresh Cilantro - to garnish

Method:

1) Wash and soak chana dal in water for 4 hrs.

2) Heat oil in pressure cooker and add mustard seeds. Let it splutter.

3) Add cumin seeds, asafoetida, curry leaves and green chili.

4) Add turmeric powder and red chili powder.

5) Add chana dal and mix well.

6) Add sugar, salt and grated coconut and mix well.

7) Add 1/2 cup of water and put the cooker lid.

8) Let it cook for 1 whistle and switch off stove.

9) Garnish with fresh cilantro, offer naivedyam to bappa and serve hot.

Chana Dal Sundal

Ukadiche Modak

Ukadiche Modak

Ingredients:

For Cover:

Rice Flour - 1 Cup

Oil - 1 Tbsp

Salt - a pinch

For Stuffing:

Fresh Grated Coconut - 1 Cup

Grated Jaggery - 1/2 Cup (firmly packed)

Poppy Seeds - 1 Tbsp

Sesame Seeds - 1 Tbsp

Cardamom powder - 1/4 Tsp

Method:

1) In a saucepan boil 1 cup of water. Add oil and salt.

2) Gradually add rice flour in water and mix well.

3) Switch off stove and put the lid.

4) Meanwhile in a wok add jaggery and cook for 1-2 min on low flame.

5) Add coconut, poppy seeds and cardamom powder in jaggery and mix well.

6) Cook the stuffing mixture for 1 min on low flame and keep aside.

7) Knead the rice flour dough again for 1-2 min adding little oil and water. Make a soft dough.

8) Take a lemon size ball of dough and shape it into small broad bowl as shown in following pic.

9) Put 1 tbsp of stuffing in it.

10) Make small plates and join them together to give the modak shape.

11) Repeat the process for remaining dough.

12) In a idly cooker steam modak for 10-12 min. on low-medium heat. If you do not have idly cooker or modak steamer then take a vessel add water in it and put steel channi above it and put modak on channi and cover it with a plate. Steel channi should be kept on the edges of vessel and should not touch water.

13) Add desi ghee offer naivedyam to ganapati bappa and serve hot.

Ukadiche Modak

Aate Ka Halwa/Sheera

Ingredients:

Coarse Wheat Flour - 1/2 Cup

Sugar - 1/2 Cup

Ghee - 1/4 Cup + 2 Tbsp

Water - 1/2 Cup

Milk - 1 Cup

Cardamom powder - 1/4 Tsp

Cashew Nuts - 6-8

Method:

1) Heat 1/4 cup of ghee in pan and add wheat flour in it.

2) Fry it till it becomes golden in color and nice aroma comes.

3) Meanwhile heat the water and milk separately.

4) Add hot water slowly and keep stirring.

5) Add hot milk and keep stirring.

6) Add sugar, cardamom powder and cashew nut and mix well.

7) Let halwa cook for another 4-5 min on low medium flame.

8) Give prasadam to god and enjoy hot halwa.

Aate Ka Halwa

Moong Dal Vada

Ingredients:

Yellow Moong Dal - 1 Cup

Green Chili - 3 (Finely Chopped)

Fresh Cilantro - 1/4 Cup (Finely Chopped)

Cumin seed - 2 Tsp

Turmeric Powder - 1/2 Tsp

Red Chili Powder - 1/2 tsp

Salt - to taste

Oil - to deepl fry

Method:

1) Soak moong dal in water for 2-3 hrs.

2) Grind it to coarse paste in grinder.

3) Add all other ingredients except oil and mix well.
    Tip: You can also add 1/4 cup of finely chopped onion if you like.




4) Heat oil on wok/kadhai and drop the moong dal mixture with small spoon to make vadd.

5) Fry it in medium heat till golden brown in color. Do not fry vada at very high heat, it will not be cooked inside.

6) Serve hot with green chutney or tomato ketchup.

Moong Dal Vada

Mango Kalakand

Ingredients:

Milk - 1 Liter

Lemon Juice - 2 Tbsp

Mango Pulp - 3/4 Cup

Sugar - 1/2 Cup

Almonds - 4-5(sliced)

Method:

1) Boil milk and add lemon juice to curdle milk.

2) Switch off stove and sieve the curdled milk to separate paneer and water.

3) Tie paneer in muslin cloth for 30 min. to remove any excess water.

5) Add mango pulp and sugar in heavy bottom pan and cook for 5-7 min.

6) Add paneer  and cook for 5-7 min. on low flame stirring continuously.

7) Once the mixture gets thicken spread it on a greased plate.

8) Sprinkle sliced almond or pistachio and let it cool for 15 min.

9) Cut the kalakand in desired size and shape and serve.

Mango kalakand

Chocolate Burfi

Ingredients:

Khoya - 1 Cup

Sugar - 1/4 Cup +  1 Tbsp

Chocolate Powder - 2 Tbsp (Unsweetened)

Chocolate sprinkles - a few to garnish

Ghee - few drops

Method:

1) Crumble khoya and dry roast it in heavy bottom pan until you get light pink color and nice aroma comes.

2) Add sugar and chocolate powder and mix well.

3) Again roast this mixture for 2-3 min.

4) Apply ghee on plate and spread the khoya mixture in it of your desired thickness.

5) Add some chocolate sprinkles and let it cool for 2 min.

6) Cut the burfi in your desired size and shape.

7) Refrigerate it for 1-2 hrs. and then remove from plate.

8) Serve immediately or store for few days.

Chocolate Burfi

Wheat Flour Ladoo/Ata Ladoo

Ata Ladoo

Ingredients:

Coarse Wheat Flour - 2 Cup

Besan - 1 Cup

Poha(flattened rice) - 1/2 Cup

Ghee - 1 1/4 Cup

Powdered Sugar - 1 1/4 Cup (Firmly packed)

Dry Dates - 1/2 Cup

Nuts - 2 Tbsp

Method:

1) Add 1/2 cup of ghee in heavy bottom wok and add coarse wheat flour.

2) Roast the flour on low medium flame until nice aroma comes and color changes to light brown.

3) Remove it from the wok and keep aside.

4) Heat 1/2 of ghee in wok and add poha. Fry the poha well and keep aside.

5) Add besan in the same wok and fry it with remaining ghee on low medium flame stirring continuously until nice aroma comes. Add more ghee if required.

6) Let it cool for 10-15 min. Meanwhile grind dry dates to coarsely powder.

7) In a big bowl take fried wheat flour, besan and poha. Add ground dates and nuts in it. You can use cashew nuts/almonds as whatever is available at home.  I added 10 cashew nuts and 2 tbsp of melon seeds.

8) Add powdered sugar and mix well. Add more ghee if mixture is dry and make ladoo if your desired size and shape. You can adjust the sugar as per your taste.

9) Serve immediately or store in air tight container for days. This recipe makes 40 small size ladoo.

Wheat Flour Ladoo

Oats Dosa

Preparation Time - 5 Min                    Cooking Time - 15 Min                                Serves - 2

Ingredients:

Oats - 1 Cup

Rice Flour - 1/4 Cup

Rava(Semolina) - 1/4 Cup

Green Chili - 1  (Finely Chopped)

Onion - 1 (Finely Chopped)

Cumin seeds - 1/2 Tsp

Salt - to taste

Oil - 1 Tbsp

Method:

1) Grind oats in a grinder to fine powder.

2) In a bowl mix ground oats, rava and rice flour. Add salt and cumin seeds in to it.

3) Add water to this mixture as required and mix well to get thick buttermilk like consistency. Make sure there are no lumps.

4) Add chopped green chili and onion and mix it in.

5) Heat griddle or dosa tawa and add few drops of oil and spread the batter with spoon to make dosa.

6) Fry the dosa well. It takes more time to fry this dosa than the regular one.

7) Serve hot with chutney.

Oats Dosa

Bajra Khichdi

Ingredients:

Bajara (Millet) - 1 Cup

Yellow Moong dal - 1/2 Cup

Garlic - 8-10 Cloves (Finely chopped)

Green Chili - 2

Ginger Paste - 1 Tsp 

Cumin Seed - 1 1/2 Tsp

Peanuts - 1/4 Cup (Optional)

Red Chili Powder - 1 Tsp

Turmeric Powder - 1/2 Tsp

Asafoetida - a pinch

Ghee - 3 Tbsp

Salt - to taste

Fresh Cilantro - 1/4 Cup to garnish

Method:

1) Coarsely grind bajra in grinder.

2) Wash ground bajra and moong dal with water.

3) Heat ghee in pan/cooker. Add mustard seeds and let it crackle.

4) Add cumin seeds and asafoetida. Add chopped garlic, ginger paste and green chili and saute well.

5) Add peanuts and fry for a min.

6) Add red chili powder, turmeric powder and immediately add 5 cups of water.

7) Once water starts boiling add ground bajra and moong dal.

8) Add salt and mix well.

9) Let this cook for 4-5 whistles on low-medium flame. 
    Tip: Check if bajra is completely cooked if not then cook for 10 more min. Cooking time depends on how bajra is grind.

10) Garnish with fresh cilantro and serve hot.

Ukadpendi/Wheat Flour Upma

Preparation Time - 3 Min                   Cooking Time - 10 Min                  Serves -3

Ingredients:

Wheat Flour - 1/2 Cup(Preferably Coarsely Grind)

Garlic - 5-6 Cloves

Curry Leaves - 10

Green Chili  - 1 

Mustard Seed - 1/2 Tsp

Cumin Seed - 1/2 Tsp

Turmeric Powder - 1/2 Tsp

Red Chili Powder - 3/4 Tsp or to taste

Salt - to taste

Sugar - 1 1/2 Tsp

Asafoetida - a pinch

Oil - 2 Tbsp

Fresh Cilantro  - to garnish

Method:

1) Heat oil in pan and add mustard seeds. Let it crackle.

2) Add cumin seeds and asafoetida.

3) Add green chili, garlic and curry leaves and fry for moment.

4) Add turmeric powder, red chili powder and immediately add wheat flour.

5) Fry wheat flour well for 5-6 min on low medium flame stirring continuously, nice aroma will come.

6) Meanwhile heat 2 cups of water in another saucepan.

7) Now add salt and sugar in wheat flour and mix well.

8) Add the 1 cup of hot water slowly to fried wheat flour and mix well.

9) Add more water as required.

10) Garnish with fresh cilantro and serve hot with pickle.

Ukadpendi

Papad Chura

Ingredients:

Papad - 5

Onion - 1 Small(Finely Chopped)

Bhujia Sev - 2 Tbsp

Red chili Powder - 1/4 Tsp

Salt - a pinch

Oil - 1/2 Tsp

Lemon Juice - 1/2 Tsp

Fresh Cilantro - a few to garnish

Method:

1) Roast papad on stove top and crumble them.

2) Add salt, red chili powder and oil into chura and mix well.

3) Add onion and bhujiya sev and mix well.

4) Garnish with fresh cilantro and serve immediately.

Papad Chura

Kesar Peda

Ingredients:

Khoya - 1 Cup

Sugar - 1/4 Cup

Milk - 2 Tbsp

Kesar(Saffron) - 5-6 Strands

Pistachio - 5

Method:

1) Soak saffron strands in milk for 30 min.

2) Heat a heavy bottom pan and add khoya in it.

3) Cook it on low flame for 3-4 min. stirring continuously.

4) Add sugar and kesar-milk and cook for another 4-5 min.

5) Switch off stove and let this mixture cool for 10 min.

6) Make peda of these mixture of desired shape and size.

7) Decorate with pistachio pieces and serve.

Kesar-Peda