HinduFestival – The Secret Ingredient

Coconut

Ukadiche Modak | Sweet Steamed Dumplings

By anshu September 5, 2019

Ganesh Chaturthi is a Hindu festival celebrated with a lot of sentiments in India. It’s also known as Vinayak Chaturdashi. This festival is to celebrate the birth of Lord Ganesha, the elephant headed God who is the son of Lord Shiva and Goddess Parvati. Ukadiche Modak or Steamed Rice Flour Dumplings with Coconut and jaggery is made as an offering to Lord Ganesha. Its believed that these modaks are God’s absolute favourite.

To be honest I had never tasted ukadiche modak in my life before because I live in the northern part of the country and this festival is predominately celebrated in the southern states. Therefore, at the outset of the festivity I decided this is the best occasion to try this new recipe and also to please the God on his birthday. Not to mention I will also get a chance to taste the so raved about modaks. To shape the modaks requires great deal of skill. Its like shaping momos. tibetan dumplings with gluten free rice dough. I chose the easier path (smart me!) I used a modak mould which makes swanky modaks with lesser efforts. How cool it is ! 😉 Before, I go gaga over my crippled skills I will take you to the recipe so that you can even try and enjoy the festivity.

Directions:
1. For the filling of modak grate fresh coconut and roast in a pan on a medium flame.

2. After the coconut has roasted a bit add chunks of jaggery. Also add cardamom powder and mix well.

3. Keep tossing the filling till jaggery has melted and the mixture has come together. The filling will still be sticky because jaggery is still hot. It will become crumbly and less sticky after it has come to room temperature. Therefore, set aside and let it come to room temperature.

4. For the dumpling or the outer covering boil water in a pan. Add ghee.

5. Add sugar and salt and combine and give the liquid a boil.

6. Add rice flour and combine. The flour will absorb all liquid.

7. Cover the pan with a lid and let it simmer on low flame for 3-4 minutes.

8. Now turn the flame off and let the dough cool down a bit. Apply little ghee on your hands. While its still warm knead it together to bring everything together.

9. Cover with a damp kitchen towel till further use.

10. Apply ghee on the modak mould, both sides.

11.Take a small portion of dough and apply on one side of the mould. Make sure its a thin layer. Repeat the same for the other side.

12. Take the coconut jaggery filling and add a little, say half a spoon. Do not over fill it for it will leak out at the time of steaming.

13. Now close the mould and you will notice the extra dough will ooze out. Remove that. Also add a bit of dough on the base of mould to skirt the filling. I missed taking picture of this step. I hope you understood.

14. Carefully open the mould and tada you have a beautiful looking modak.

15.Shape rest of the modaks and place them in a tray covered with a damp kitchen towel till we steam them.

16. For the steaming part, place a steamer with water on the flame. Cover it with a slotted tray greased with ghee. If you have a banana leaf you can top the tray with a banana leaf for it will prevent it from sticking to the base. Cover with lid and let the steam develop.

17. When you notice the steam escaping the steamer, Open the lid and place modaks on the tray. Cover with a lid and let it steam for 20-25 minutes.

18.Once steamed you can garnish it with saffron and offer it our dear Lord Ganesha. He will bring prosperity in our lives and will bless us.

Wishing you all a Happy Ganesh Chaturthi.

Other festive recipes you can try are: Kadda Prashad, Besan Rava Laddoo, Gurr Gajar Ke Meethey Chawal, Gajar Ka Halwa, Kaddu Ka Halwa, Kesari Seviyan, Khajoor Ki Kheer, Makhane Ki Kheer , Mango Saffron Phirni, Paneer Ki Kheer , Rasgulla , Sabudana Kheer, Swang Ke Chawal Ka Halwa, Sooji Halwa, Swang Ke Chawal Ka Halwa, Ragi & Khus Khus Ladoos.

View Post

Dessert

Ragi & Khus Khus Ladoos Recipe | Healthy Finger Millet and Poppy Seeds Energy Bites

By anshu July 23, 2017

Rakshabandhan is right around the corner and traditional sweets are a quintessential part of every Indian festivity. This year I wanted to make something which is healthy but still festive. I tried my hands on Ragi Laddoos. These are gluten free and so easy to put together and taste is absolutely top notch. When I was taking pictures my kiddo asked me if these were chocolate balls and I said yes 😉 He gobbled down two instantly and gave me a thumbs up. Isn’t it how you call a recipe successful. These are perfect for people who are watching their weight, for people with celiac diseases, for little babies and even for pregnant woman.

Make for your beloved brother or dear sister these Ragi Khus Khus Laddoos. They are incredible and taste divine. I am sure they will make this festival more joyous! You can even try Besan Rava Laddoos is you want to stick to the traditional recipes.

Directions:
1. In a wok add ghee and melt it. Add Ragi flour, I have used SOS Organics himalayan ragi flour and keep sauteing it till the aroma of roasted flour is felt. You will notice the mixture has separated from ghee. This should take good 10-12 minutes. Keep the flame low and keep stirring it.

2. Add almond meal or ground almonds and also powdered green cardamom powder. Mix well with the ragi slurry and continue to cook for a minute more.

3. Turn the flame off and add castor sugar or powdered sugar and mix well.

4.Let the mixture cool down little bit. Cool enough to make laddoos or round balls with it.

5. Roll the laddoos in roasted poppy seeds and set them aside to set and firm.

6. They also taste great when soft and warm. They stay good for about 20 days if kept at room temperature in an airtight jar.

Other Ragi of Finger Millet Recipes you can try are: Gluten Free Chocolate Ragi Brownies, Ragi Masala Twisters, Ragi & Whole Wheat Biscuits, Instant Ragi Dosa.

Other Traditional Indian Festive Food you can try are: Attey Ka Halwa Gurudwara Style, Swang Ke Chawal Ka Halwa, Apple Lapsi, Kaddu ka Halwa, Sooji Halwa, Gajar Ka Halwa, Mango Saffron Phirni, Paneer Ki Kheer, Sabudana Kheer, Makhane Ki Kheer, Gram Flour Semolina Balls, Gurr Gajar Ke Meethey Chawal, Kesari Seviyan, Rasgulla,

You can order Organic Ragi or Finger Millets from SOS Organics from here.

[whohit]RagiKhusKhusLaddoos[/whohit]

[yumprint-recipe id=’289′]

View Post

Ayurvedic Recipes

Gurr Gajar Ke Meethey Chawal | Sweet Jaggery Carrot Rice Pudding

By anshu January 16, 2017

GurrGajarChawal_Featured3

I know I have been showing up after a while. When I am home with my family I dont get time to blog. Life is all busy with socializing, shopping, yapping, some baking workshop and lazying around. Last week I spent on the beaches of Goa and when I returned to Delhi it was freezing cold. The next day was Makar Sankranti which is the First Day of Hindu Calender. This day is widely celebrated in India with different names in different parts of the country like Pongal, Lohri, Bihu etc. Its believed to be the coldest day of winters when the cold is at its peak. Therefore, foods which keep your body warm are eaten and distributed with friends and family which included, sesame seeds, dates, jaggery, ground nuts and other dry fruits.

GurrGajarChawal_Featured2
I was home after many days and I was itchy to make something festive. So I decided to make this rice pudding with Jaggery, Dates and Carrots. Its my mother’s recipe and I have grown old on this. This is a keeper for winters. Its a wholesome meal I had also made Tilkoot which is Pounded Sesame Seeds and Jaggery Balls couple of years back . Its a traditional recipe from Uttar Pradesh.

Directions:

1. Soak Rice in Water for an hour or so.

2. Wash and Grate Carrots and keep aside.

3.Blanch Almonds and remove their skin and cut them into halves. Also deseed and chop some dates. You can also add raisins and cashews if you like.

4. For the syrup, in a pan heat water and when it comes to a boil add jaggery. Keep stirring and let the jaggery melt in water.

4. Add a spoonful of milk and a scum will form on top. Spoon out the scum and throw it away. That’s the impurity in jaggery which we don’t want to add to the rice. Turn the flame off and keep the syrup aside.

5. In a pressure pan add ghee and when ghee melts add cumin seeds.

6.Let them crackle that is when you add grated carrots to the pan and saute in ghee for a minute.

7. Add the dried nuts which we had chopped earlier.

8. Add Soaked rice without the water.

9. Lastly add the jaggery syrup and close with the lid. Pressure cook for 3-4 whistles or until the rice is cooked.

10. When the steam escapes fluff up with a fork and serve hot. Enjoy the winter bounty.

You can even try Tilkoot for Makar Sankranti.

Other Rice recipes you can try are: Rice Pudding with Mango & Saffron, Mushroom Biryani, Raw Mango Rice, Spicy Mint Rice, Italian Arborio Rice with Mushrooms, Kathal Ki Biryani, South Indian style Curd Rice, Bombay Biryani

GurrGajarChawal_Featured1 [whohit]GurrGajarRice[/whohit]

[yumprint-recipe id=’267′]

View Post

Dessert

Tapioca Coconut Milk Pudding with Strawberry Preserve | Thai Tapioca Coconut Milk Pudding | Sago Coconut Milk Pudding

By anshu April 8, 2016

TapiocaCoconutMilkPudding_Featured1

Time for Navratras, the nine days of fasting and feasting. I personally feel I end up hogging more during this week. The variety of food available is simply lip smacking, so eventually you end up eating more. I have earlier posted many recipes made from Sago, both sweet and savoury, like Sabudana Tikki, Sabudana Kheer, Sabudana Khichdi. You can also use tapioca if you don’t find Sago.

TapiocaCoconutMilkPudding_Featured3

But this time I wanted to try something out of the ordinary. I had plenty of Sabudana lying so I looked for some pudding options. I found a couple of thai recipes of Tapioca with Coconut Milk. Unfortunately that called for addition of eggs which defeats the entire purpose of Navratras. I took the challenge and proceeded to try without eggs. To my food fortune the pudding came out amazing. Never felt it needed eggs. I tried to club it up with my Strawberry Preserve I had made a week back. The combination was simply fabulous. You got to try it to believe me. My husband took three helpings and still he was asking for more. He has all the fun in Navratras without fasting. Hunh!

Directions:

1. Wash and Soak some Sago/ sabudana or Tapioca in water for an hour till the time you see it has swelled up.

2. In a saucepan add some Coconut Milk. I have used canned you can use fresh home made if you like. Bring it to a simmer. Do not boil for it will split.

3. Add sago pearls to the coconut milk and continue to cook on low flame.

4. Add Vanilla Essence and Sugar. Continue to cook till it has thickened to desired consistency, It will not take long so keep an eye for you don’t want the pudding to become like a wallpaper paste and worse stick to the bottom of the pan.

5. Spoon the serving bowl’s bottom with the home made Strawberry Preserve , you can use any flavour. I used this because I know it doesn’t have any pectine nor anything else which I cant consumer during fasting.

6. Top it up with the pudding. Make sure its not very hot. You can splurge with an additional spoon of preserve on top and garnish with a mint leaf.

Other Tapioca Recipes for Fasting you can try here are: Sabudana Tikki, Sabudana Kheer, Sabudana Khichdi.

If you are looking for other Strawberry Recipes you may try: Strawberry Preserve, Italian Focaccia Bread with Strawberries and Rosemary, Strawberry Cookies.

Other Navratri Recipes which may interest you: Swang ke Chawal ki Khichdi , Khajoor Til Ke Laddoo, Arbi Masala Curry, Gajar Ka Halwa, Makhane Ki Kheer, Rasgulla, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Anaar Aloo ka Raita, Palak Dhaniya Chutney, Coriander Chutney without Onion Garlic.

TapiocaCoconutMilkPudding_Featured4 [whohit]TapiocaPuddingwithCoconutMilk[/whohit]

[yumprint-recipe id=’203′]

View Post

Dessert

Paneer Ki Kheer | Cottage Cheese Milk Pudding

By anshu March 19, 2016

PaneerKiKheer_Featured2

I am already here with my family for the upcoming festival of colours, Holi. Although each day is a festivity when you are with your loved ones but nevertheless something delicious and rich always makes the festival more beautiful and meaningful. I took my Vanilla & Pomegranate cake for my family and at the same time I tried to make this Paneer ki Kheer for my cousins. It was outrageously delicious. I know it sounds weird but trust me it was divine. It tastes just like Ras malai but much more quick and easy.

PaneerKiKheer_Featured3

Its a very forgiving recipe. You simply cannot go wrong. You can make this exciting dessert in less than 25 minutes. So if you have some guests coming over make this for them, serve hot or chilled. They will be delighted with this appetizing bowl of kheer.

Directions:

1. In a wok or heavy bottom pot, boil milk. When it comes to a boil reduce the flame and let it simmer for good 15 minutes or until the milk has reduced and thickened a bit. Do not forget to stir time to time for you don’t want milk to burn from the bottom.

2. Add sugar to the milk and let it simmer for another 5 minutes.

3. Also add crushed Cardamom seeds and combine.

4. Sliver some Almonds and Pistachios and also half cashews. Add these along with raisins to the milk and combine.

5. Add strands of saffron and rose essence or rose water to the milk for an amazing flavour.

6. Crumble fresh paneer or cottage cheese with your hands and put it in the reduced milk. If you have fresh chenna or paneer it will be easier to crumble with hands or otherwise you can even grate the paneer.

7. Let the paneer get cooked with the milk for another 5-7 minutes and then put the flame off. Garnish with Rose petals and serve hot or chilled.

Other Desserts you can try on The Secret Ingredient are: Apple Lapsi, Kadda Prashad, Basbousa, Coconut Milk Mango Pudding, Gram Flour Semolina Balls, Kaddu Ka Halwa, Gajar Ka Halwa, Kesari Seviyan, Makhane Ki Kheer, Sooji Halwa , Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni.

PaneerKiKheer_Featured5 [whohit]PaneerKiKheer[/whohit]

[yumprint-recipe id=’200′]

View Post

Dinner

Sookhey Kale Channey | Dry Spiced Black Bengal Gram | Kale Channey for Durga Ashtami

By anshu March 28, 2015

Durga Ashtami or the Eight day of the holy week, Navratras, where most Hindus fast in respect to the deity Durga. Its a Nine Day festival. During these nine nights and ten days, nine forms of Shakti or Goddesses are worshiped. This festival comes twice in a year, at the beginning of Spring and then at the beginning of Autumn. These two periods are taken as sacred opportunities for the worship of the Divine Mother Durga.

As part of the festival Hindus keep fasts where certain type of food is abstained while fruits and few vegetables along with milk products can be consumed. On the eighth day the fast is formally ended followed by a ritualistic ceremony. A special food is cooked which is offered to the God and then shared amongst devotees as Prasad. The food consists of Halwa, a dessert made from Sugar and Semolina, Dry spicy Black Bengal Gram, which are from the family of chickpeas and Puris, they are small, inflated, round shaped bread which is made from unleavened wheat flour deep dried in oil. This is a divine meal in the true sense.

The festival is very popular with small girls as they are considered as little deities known as kanjak. The little kanjaks are invited by the neighbourhood in their houses , worshipped and offered halwa, puri, channey and small gifts. I remember going to several houses and eating delicious food and counting my gifts at the end of the day 🙂 What beautiful memories!

I have been fasting for Navratras ever since I was a 9 year old girl. Now I invite small kanjaks to my house and follow the the ritual. I made these delicious halwa puri and channe . I previously shared recipe of Sooji ka Halwa on my blog. On popular request I am sharing my mother’s recipe of Sookhey Kale Channey.

Directions:

1. Soak Kale Channey or Black Bengal Gram in water overnight for at least 6-8 hours. Put good amount of water for soaking. They will swell after soaking.

2. Put them in the pressure pan for boiling along with water. Add more water.

3. Add salt and close the lid. Cook on high flame till the pressure builds up and you get the first whistle or hissing sound.Turn the flame on low and further cook for 45 -50 minutes or till the channey are soft and cooked.

4. Drain the water. Do not throw it away. You can use it as a broth for soups or making lentils.

5. In a wok or large kadhai add Clarified butter or ghee. Let it melt.

5. Add cumin seeds and let them crack. It will take less than a minute.

6. Add coarsely crushed coriander seeds.

7. Now turn the flame on low and add salt, red chili powder and amchur.

8. Also add dry channa masala, Garam Masala and coriander powder.

9. The masalas will get fried in the ghee and start bubbling. At this stage add the boiled channas. I added a little water reserved from boiling them.

10. Keep tossing it on high flame till the water evaporates and the channas are coated with spices. It will take 10-15 minutes depending on the quantity.

11. When the channas are ready to dry add additional channa masala and salt if you feel its less.

12. After little patience this is how your channas will start looking, beautifully smeared in dry spices..

13. Garnish with fresh coriander leaves.

14. Serve hot with Puris and Sooji ka Halwa.

You can make Dry Punjabi Cholley Masala at home and try our Punjabi Style Pindi Cholley.

[whohit]KaleCholleyDry[/whohit]

[yumprint-recipe id=’111′]

View Post

Dessert

Makhane Ki Kheer | Foxnut Milk Pudding | Phool Makhana Kheer

By anshu March 27, 2014

Navratras are approaching and this recipe is simply ideal for all those who wanna fast and also for those who wanna taste the Navratri food despite non fasting 😛 I know many such people in my family including my husband. I never tasted this kheer until my mother in law made it soon after I got married.

It tasted amazing and I learnt from my Mother in Law and now I am sharing it with you. For those who are unaware of Makhanas or Phool Makhanas, they are nothing but Lotus dried seeds also known as Foxnut. You can eat this during any vrat or any festivity.

Directions:
1. Put Makhanas in a bowl and soak them in water for couple of hours or so till they become soft and gooey.

2. Coarsely grind the soaked makhanas in a blender. You can also make a smooth paste if you prefer but I like it chunky. Set aside.

3. In a deep bottom pan add milk and give it a boil.

4. Add crushed cardamoms to the milk and boil for another 5 minutes on low flame . If you prefer you can even use powdered cardamoms.

5. Add coasrsely blended Makhanas to the milk and give it a stir. Boil for ten minutes till the kheer attains a thicker consistency.

6. Add a can of condensed milk or sugar as per your taste. Stir continuously.

7. Add Chopped Pistachios or dry fruit of your choice. and give it a mix.

8. Add few strands of saffron and mix.

9. Serve Hot and Enjoy.

Other traditional sweets you can enjoy during the festivity are: Pumpkin Halwa, Sooji Ka Halwa, Gajar Ka Halwa, Rasgulla, Attey Ka Halwa.

[yumprint-recipe id=’13’][whohit]MakhaneKiKheer[/whohit]

View Post