Ukdiche Modak

'Ukdiche Modak' translated to english means steamed modaks. It is the 'prasad' done on Ganesha Chaturthi. It is Lord Ganesha's most favourite food. I'm using the plastic mould to make the modaks. Traditianally it is made with hands and giving it a shape like garlic pod.

Ingredients

For the stuffing
2 cups grated coconut
2 cups jaggery powder (If the jaggery is too sweet use little less than 2 cups)
2 tbs khus-khus (poppy seeds, roasted and powdered)


For the modaks cover
2 cups rice flour
3 cups water
1 tbs oil
pinch of salt 

Method 

1. For making the stuffing, mix grated coconut and jaggery and keep for 2-3 hours. Cook this mixture on low fire. The jaggery will start melting. Keep stirring from time to time. After sometime the jaggery and coconut will be cooked well and you will start getting amazing aroma!! The stuffing is done! Keep this aside to cool down.   

2. For the modak cover, boil 3 cups of water. Add little salt to the water. Once the water starts boiling add oil. Now add the rice flour and stir continuously. The dough will become thick. Mix well and cover the pot for 3-4 minutes. Let it steam for a while on low heat. Remove the dough and when it is half cooled, take very little water on your hands and knead the dough properly on a flat surface (preferably kitchen platform) to avoid the cover from breaking. (This is very important step. Else the cover will break while steaming.)

  3. Take little rice flour dough in your hands and make a small ball. Start flattening the ball as shown in the pic below.

4. Use your right hand to put the stuffing in this cover. 

 5. Pinch the cover as shown in the picture to give it a shape like modak!

 

6. Close the modak and put it in the mould (Grease the mould with some oil to avoid the cover from sticking to the mould) If you are using your hands keep on closing the corners one by one till you get a garlic pod like shape!

7. Close the mould and open it slowly and voila! Modaks are ready!!

8. When you are ready with all the modaks, grease a steel plate with little cooking oil. Steam the modaks in a idli steamer, cooker for 5-7 minutes. Enjoy this delicious sweet with desi ghee

Cabbage and Carrot Coleslaw

Ingredients
2 medium size carrots - skin removed and finely grated
1 small cabbage (green, red)- finely shredded
1/2 medium size onion finely chopped into julienne
4-5 garlic finely chopped
thick curd 1 cup
Mayonnaise 1/2 cup
Mustard sauce 1/4 cup
cheese spread 1/2 cup
tomato sauce/ketchup 2 tbs
salt as per taste
pepper as per taste
1 tbs sugar

Method

1.  In a large bowl whisk together thick curd, mayonnaise, mustard sauce, cheese spread, tomato sauce/ketchup, salt, pepper and sugar.  
2. Add cabbage, carrots, garlic, onions and toss gently and combine all the ingredients well. Chill for 4-5 hrs before serving.
   
   **Serve with white sandwich bread- Spread the coleslaw between the bread slices and enjoy coleslaw sandwiches!!

Grilled Paneer sandwich

A very healthy option when you want to skip lunch /dinner.The Sandwich can be served with a green chutney or a ketchup. Perfect option to give your kiddo in the tiffin too!

Ingredients
150 gms paneer (cottage cheese) grated/mashed
1 onion - finely chopped
1 small capsicum
boiled corn kernels (optional) 1/2 cup
1 small green chilli or red chilli powder (use any one of the option)
Salt as per taste
1 tsp oil to saute the vegetables 
bread slices (use brown bread for healthier option)
Amul butter- to put on bread slice

Method

1.  Heat oil in a non stick pan and add onions and green chillies. Saute for sometime till onions turn transparent. In case you are using red chilli powder, do not add it just now.
2. Add capsicum, saute for a minute. Add paneer (cottage cheese), corn kernels and red chilli powder and salt.  This is your stuffing for the sandwich.
3. Put off the gas. See to it that there is no water in this stuffing. If there is excess water remove the water from the stuffing.
4. Butter the bread slices on one side. Add the stuffing and toast the bread in the sandwich toaster.
5. Serve with ketchup or green chutney

Sweet Corn Chicken Soup

Sweet Corn Chicken soup is the comfort food!  This soup is a common soup made in most of the households. If you have all the ingrdients at home you can make this soup in just half an hour :) The most simple, easy to make soup..!! Perfect for a rainy day.

Ingredients
250 gms chicken (with bones preferred)
1/2 tsp fresh pepper powder
salt as per taste
4 cups water
1 corn cob or 1/2 cup tinned corn
Corn flour 2 tsp

Method

1. Boil chicken with 4 cups of water and salt till chicken becomes tender, water not dried up.(At least 2 cups of soup should be there- This is your chicken stock) Keep the stock aside for later use. 
2. Pull out the chicken pieces from the bone and shred it. Keep aside
3. Take some luke warm water and add the corn flour to it. Mix well. See to it that there are no lumps formed.
4. In case you are using corn kernels (tinned corn) add it to the chicken stock and stir well.
5. Put the chicken stock pan on fire and let it boil. Slowly add the cornflour to the pan. Keep stirring continuosly. You will notice change in the consistency of the stock. It will start thickening slowly. Add the shredded chicken pieces to the stock.
6. Add pepper powder and salt as needed.
7. Serve hot!

Chicken in Lemon and Rosemary sauce

Ingredients

2 boneless skinless chicken breast
2 tbs butter

1/2 lemon juice
1/4 cup white wine
1/4 cup fresh cream

1 tbs cornflour

1/4 cup chicken stock/ vegetable stock
1-1/2 tsp minced fresh rosemary

Method

1.  In a small skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side. Remove and keep warm.
2.  Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Add lemon juice.
3. Reduce heat, add cornflour and cook and stir until slightly thickened. Add chicken stock/ vegetable stock if it becomes very thick.
4.  Stir in rosemary and remaining butter until blended. Serve with chicken

Prawns in Thai Yellow Curry

Ingredients

6 dried red chillies
salt as per taste
6 shallots, peeled and roughly chopped
4 cloves garlic, roughly chopped
4 cm piece fresh turmeric / Alternatively use turmeric powder
1 stalk lemongrass, chopped/ alternatively use dried lemon grass sticks
3 coriander roots,
500 gms uncooked prawns
1 cup (250ml) light chicken stock/ fish stock
400ml coconut milk
1 tbs sugar
fish sauce, to taste
3 lime leaves, thinly sliced
½ cup  basil leaves
lime juice, to taste
jasmine rice, to serve

Method

1. Cut the chillies into half and remove the seeds.Soak the chillies in salted water for 10-15 minutes. Drain the chillies and chop roughly.
2. Grind the shallots, chillies, garlic, tumeric, lemongrass and coriander in a small food process. Add some water (if needed) to make it into a fine paste.
3. Devein the prawns. Add little salt and keep it aside
4. Heat some vegetable oil and add the paste and cook for 1 minute or until fragrant. Add the stock and coconut milk and simmer for sometime.
5. Add prawns and sugar, fish sauce and lime leaves. Bring to a simmer. Stir through the basil and lime juice and serve immediately with jasmine rice

Pumpkin Soup

Ingredients
200 gms yellow pumpkin
1 carrot
1/2 onion
4-5 garlic
1 small tomato
1/2 potato (optional)
1 inch cinammon (optional)
2 cloves (optional)
salt as per taste
ground pepper (as required)
1 tsp Amul butter
fresh cream for garnish

Method

1. Pressure cook pumpkin, onion, garlic, carrot, tomato and potato till 3-4 whistles. Grind well in food processor after it cools down.
2. Heat a non stick kadai and add Amul butter. Add this mixer and bring it to a boil. Add water and make it a soup consistency.
3. Add salt and pepper as per taste (remember you have already added cinammon and cloves. So add pepper as required)
4. Serve hot. Garnish with little cream (optional)