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