Red Dragon Fruit Sooji Modak

 

          Red Dragon Fruit Sooji Modak is a new vibrant twist to the classic modak. It is incredibly easy to dish out. As preparing Modak during Ganesh Chaturthi is mandatory, so go ahead and make these amazing and colorful sweet dumplings. I flavored it with cardamom powder. You may add saffron or rose water if you wish. So please Lord Ganesh by offering these modak this festive season by checking out the step by step pictorial recipe to prepare this divine treat. 

           

• 1 red dragon fruit, pureed
• 2 tbsp. ghee
• 1/2 cup semolina
• 1/4 cup sugar or to taste (I used brown sugar)
• 1/4 cup milk powder
• 1/2 tsp. cardamom powder
• 1/2 cup milk
• 1-2 tbsp. chopped almond

          Heat 1 tbsp. ghee in a pan and add the semolina. Roast on a low flame for 2-3 minutes or till light golden in colour. 

          Add the pureed dragon fruit, cardamom powder and brown sugar. Mix  everything well and keep stirring on a low flame till all the moisture has been absorbed. 

          Now add the milk and cook till almost dry, but moist. Then add the milk powder, followed by the remaining ghee. Continue to cook till everything comes together like a dough. Keep aside to cool slightly.

          Grease a modak mold with ghee and add few pieces of chopped almonds. Then fill it with a small portion of the prepared mixture. Press it with your fingers to make the modak. 

          Now gently demold and arrange it on a serving plate. Make similar modak with the remaining mix. Your tasty modak is ready to be offered to Lord Ganesha. 

                        Heat 1 tbsp. ghee in a pan....

Add the semolina. Roast on a low flame for 2-3 minutes or till light golden in colour. 

Add the pureed dragon fruit, cardamom powder & brown sugar. Mix everything well & keep stirring on a low flame till all the moisture has been absorbed. 

               Now add the milk & cook till almost dry, but moist. 

                       Then add the milk powder, 

                       followed by the remaining ghee.

Continue to cook till everything comes together like a dough. Keep aside to cool slightly.

Grease a modak mold with ghee & add few pieces of chopped almonds. 

Then fill it with a small portion of the prepared mixture. Press it with your fingers to make the modak. 

Gently demold & arrange it on a serving plate. Make similar modak with the remaining mix.

           Your tasty modak is ready to be offered to Lord Ganesha. 

Drumstick (Moringa) Leaves Rasam

 

           Rasam is a tangy soup based preparation that is a must-have in any South Indian menu. So check out my version of Drumstick Leaves Rasam, which also goes by the name of Moringa Leaves Rasam. It is simply mouth watering and amazing. It is prepared with some homemade Rasam paste of ground peppercorns, cumin seeds and  garlic. A nice hearty Rasam goes best with hot steamed rice and accompanied with papad. It can also be enjoyed as a piping hot soup on a cold wintry night.

         

 

             There are many versions to this delicious and refreshing soup. It may differ from one region to the other. 

             Drumsticks leaves, in particular, has many health benefits as it contains vitamins, antioxidants and minerals. It is a plant based protein that is particularly good during pregnancy. 

            This recipe is also good for the elderly as it is light on the tummy, aids in digestion and lowers blood sugar levels. So check out the step by step pictorial recipe to prepare it.

• 1 cup moringa leaves
• 1 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 5-6 garlic cloves
• 1-2 tsp. tamarind paste mixed with 2-3 cups water
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. ghee

          In a mixer jar, add the peppercorns, cumin seeds, garlic and drumstick leaves. Grind into a coarse powder and keep aside. Extract the tamarind pulp and set aside. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds.

          Now add the ground rasam mix and turmeric powder. Stir fry for a minute. Then add the tomatoes and a sprinkle of some water. Sauté for a minute more. 

          Add the tamarind water and salt to taste. Bring it to a boil and simmer on a low flame for 8-10 minutes. 

          When done, switch off the flame and add the ghee. Give it a stir and enjoy with hot steamed rice and papad as an accompaniment for a soulful meal. 

Heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the curry leaves & asafoetida. Sauté for a few seconds.

Add the ground rasam mix & turmeric powder. Stir fry for a minute. 

Add the tomatoes & a sprinkle of some water. Sauté for a minute more. 

Add the tamarind water & salt to taste. Bring it to a boil & simmer on a low flame for 8-10 minutes. 

               When done, switch off the flame & add the ghee. 

 Enjoy with hot steamed rice & papad as an accompaniment for a soulful meal. 

Nolen Gurer Millet Oats Modak

 

            Celebrating Ganesh Chaturthi is incomplete without his favorite Modak. There are many types of modak that can be prepared. Traditionally it is made of rice flour and with a coconut-jaggery stuffing. 

            However, let me share a healthy modak recipe made of Nolen Gur (Date Palm jaggery), millets and oats. This type of jaggery is available in West Bengal during winter and you can dish out a wide range of sweets with it. Apart from Foxtail Millet that I have used, you can go ahead with any other millet of your choice. 

        

           Coming to the recipe, I flavored these guilt-free modak with cardamom powder. Very easy to prepare, they can be made in a very short time. The end result are these yummy and healthy modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare this divine festive treat.

• 1 cup cooked Foxtail Millet, mashed
• 1/2 cup nolen gur (date palm jaggery)
• 1/4 tsp. cardamom powder
• 1/4 cup oats, dry roasted & powdered
• few chopped pistachios

          

          Heat a pan and add the nolen gur (Date palm jaggery). Keep stirring it continuously till it melts.

          Now add the cooked millet and combine everything well. Add the cardamom powder and keep stirring till all the moisture dries up.

          Add the powdered oats and give it a mix so that everything comes together. Switch off the flame and transfer the dough to a plate. Allow it to cool down completely.

          Grease a modak mold with ghee and add few pieces of chopped pistachios. Take a small portion of the prepared mixture and fill the mold. Press it with your fingers to make the modak. 

          Now gently demold and arrange it on a serving plate. Make similar modak with the remaining mix. Your amazing Nolen Gurer Millet Oats modak is ready to be offered to Lord Ganesha. 

Heat a pan & add the nolen gur (Date palm jaggery). Keep stirring it continuously till it melts.

                   Add the cooked millet.

                        Combine everything well.

 Add the cardamom powder & keep stirring till all the moisture dries up.

Add the powdered oats & give it a mix so that everything comes together. Switch off the flame & transfer the dough to a plate. Allow it to cool down completely.

Grease a modak mold with ghee & add few pieces of chopped pistachios. 

Take a small portion of the prepared mixture & fill the mold. Press it with your fingers to make the modak. Now gently demold & arrange it on a serving plate. 

Your amazing Nolen Gurer Millet Oats modak is ready to be offered to Lord Ganesha. 

Rice Fara - Chhattisgarhi Cuisine with Bong flavour (Fusion style)

 

            This traditional snack from Chhattisgarh is very popular and is especially made during special occasions and festivals. They come in long cylindrical shapes that are first steamed and them tempered in few spices. These healthy small bites are at times boiled and then stir fried. You can enjoy it as an appetizer with any chutney of your choice. They are also ideal as a tea time snack. 

          However, check out my version of Fara where I gave a Bong flavor to it. I added some freshly ground spice mix to the dough. The tempering is in mustard oil with panch phoron. I then garnished it with kasundi that gives this dish a slight kick. They are an ideal snack menu for kitty parties, can be packed for picnics. So check out the step by step pictorial recipe to prepare it. 

Dry roast & grind - 

• 2 dry red chilies
• 2 bay leaves
• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. peppercorns
• 2 green cardamom
• 1/2 tsp. carom seeds

Dough - 

• 1 cup rice flour
• 1/2 cup cooked rice mashed
• pinch of baking soda
• 1 tsp. nigella seeds
• 1 tsp. oil to knead
• salt to taste
• 1 tsp. ginger-chili paste
• 2 tbsp. coriander leaves, finely chopped
• 1 tsp. ground spice powder

Tempering - 

• 1 tbsp. mustard oil
• 1 tsp. panch phoron
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 tsp. ground spice powder
• 1-2 tsp. kasundi
• 1 tsp. lime juice
• coriander leaves, to garnish

          Dry roast all the mentioned ingredients slightly or till you get a nice aroma. Set aside to cool down. Then grind into a fine powder. Keep aside. 

          For the dough - take all the ingredients and mix well. knead into a dough by adding required quantity of water. 

          Rub some oil in your palm and divide into equal portions. Give a cylindrical shape to each of them.

          Transfer to a greased steamer plate and steam for 15 minutes. Set aside to cool slightly.

          Tempering - Heat mustard oil in a pan and temper with panch phoron. After it stops spluttering, add the garlic and green chilies. Sauté for a minute. 

          Now add the steamed fara and 1 tsp. of the spice powder. Stir fry for 1-2 minutes. When done, add kasundi, lime juice and coriander leaves. 

          Serve as an appetizer with kasundi or as a tea-time snack. 

 Dry roast all the mentioned ingredients slightly or till you get a nice aroma. 

        Set aside to cool down. Then grind into a fine powder. Keep aside. 

                       For the dough - take all the ingredients.

                            Mix well.

                    knead into a dough by adding required quantity of water. 

                   Rub some oil in your palm & divide into equal portions. 

                       Give a cylindrical shape to each of them.

                      Transfer to a greased steamer plate.

                    Steam for 15 minutes and set aside to cool slightly.

 For the tempering - Heat mustard oil in a pan & temper with panch phoron.

    After it stops spluttering, add garlic & green chilies. Sauté for a minute. 

Add the steamed fara & 1 tsp. of the spice powder. Stir fry for 2 minutes. 

                   When done, add kasundi, lime juice & coriander leaves. 

                 Serve as an appetizer with kasundi or as a tea-time snack.