Roasted Chana Dal Modak (Ganesh Chaturthi Special)

 

           Modak is a sweet dumpling that is offered to Lord Ganesha. Without it, celebrating Ganesh Chaturthi is incomplete. There are many types of modak available. They are traditionally prepared with rice flour and with a coconut-jaggery stuffing. 

            However, let me share a modak recipe made of roasted chana dal. Very easy to prepare, they can be made in a very short time. The end result are these yummy modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare it.

• 1 cup roasted chana dal powder 
• 1 tbsp. ghee
• 10 cashew nuts 
• 10 almonds
• 15 pistachios
• 1/3 cup sugar, powdered
• 1/4 tsp cardamom powder
• pinch of dry rose petals 
• 1 tsp. rose water
• 2-3 tbsp. milk or as required

          Grind the almonds, cashew nuts and pistachios into a fine powder. Keep aside. 

          In a pan, heat ghee and stir fry the chana dal powder for 1-2 minutes till you get a nice aroma coming through.

          Switch off the flame and transfer to a mixing bowl. Set aside to cool down. 

          Then to it, add the cashew, almonds and pistachio powder, powdered sugar, cardamom powder, pinch of dry rose petals and rose water. 

          Add milk little at a time to make it moist. It should come together when you hold it in a fist. Mix everything well.

           Now take a modak mould and grease it with some ghee. Fill it up with a good amount of the mix and close it tightly. 

           Then demold it carefully and transfer to a plate. Make similar modak with the remaining mixture. 

          Voila!!  your Roasted Chana Dal Modak are ready. Sprinkle some powdered sugar and offer to Lord Ganesha. 

                                  The powdered Chana dal.

                          In a pan, heat ghee & sauté the dal powder for 1-2 minutes till you

                          get a nice aroma coming through.

                           Switch off the flame & transfer to a bowl. Set aside to cool down. 

                                  Add the cashew, almonds and pistachio powder,

                                 powdered sugar, cardamom powder, 

                                  a pinch of dry rose petals and rose water. 

                                  Add milk little at a time to make it moist. Mix everything well. 

                                  It should come together when you hold it in a fist. 

                       Take a modak mould & grease it with some ghee. Fill it up with a good 

                        amount of the mix & close it tightly. Then demold it carefully & transfer 

                        to a plate. Make similar modak with the remaining mixture. 

                                  Voila!!  your Roasted Chana Dal Modal are ready. 

                        Sprinkle some powdered sugar and offer to Lord Ganesha. 

Kalkandu Sadam (Rock Sugar Sweet Pongal - South Indian style)

              

          Kalkandu Sadam is a traditional South Indian Dessert most popular in Tamil Nadu. It is also called Kalkandu Pongal. Kalkandu refers to Rock sugar candy and Sadam is rice. So this simple creamy preparation includes rice, milk and rock sugar candy. Sometimes moong dal (split green gram) is also added as per individual choice. 

        

           This recipe is almost similar to Sakkarai Pongal. However, the only difference is in the latter where jaggery is used instead of rock sugar. A pinch of edible camphor is at times added to this dessert 

          This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. So check out the step by step pictorial recipe to prepare this divine dish. 

• 1/2 cup rice
• 1 & 1/2 cups water
• 1 cup milk
• 1/2 cup sugar candy
• 2-3 tbsp. raisins, soaked
• 1/2 tsp. cardamom powder
• 2 tbsp. ghee
• 1/3 cup cashew nuts
• pinch of saffron

          Soak the rice for an hour. Wash and drain well. Pressure cook in 1 & 1/2 cups water for 6-7 whistles on a low flame after the first whistle. Mash well with a potato masher.

          Transfer to a pan and add milk. Mix well and add the rock sugar. Simmer on a low flame till it has dissolved.

          Now add the cardamom powder and the soaked raisins. Give it a stir and simmer for 1-2 minutes. (It tends to thicken when it cools down. So check for consistency).

          Heat ghee in a pan and sauté the cashew nuts till light golden. (Keep aside few to garnish).

          Add to the Kalkandu Sadam. Mix everything well and add the saffron. Serve them warm or chilled.

                       Soak the rice for an hour. Wash & drain well. Pressure cook in 1 & 1/2 

                       cups water for 6-7 whistles on a low flame after the first whistle.

                                  Mash well with a potato masher.

                                  Transfer to a pan and add milk. 

                       Mix well & add rock sugar. Simmer on a low flame till it has dissolved.

                                  Now add the cardamom powder.

                             And the soaked raisins. Give it a stir & simmer for 1-2 minutes. 

                                Heat ghee in a pan & sauté the cashew nuts till light golden. 

 

                                 Add to the Kalkandu Sadam. 

                                  Mix everything well & add the saffron. 

                                 Serve them warm or chilled.

Tanka Torani with Foxtail Millet (Refreshing Drink - Odisha Fusion style)

 

          Tanka Torani is a rice based refreshing drink from the Indian state of Odisha.  However, I gave a twist to the original recipe by substituting rice with Foxtail Millet. Hence it is diabetic friendly and can be relished guilt free. 

           The recipe of Foxtail Millet Tanka Torani is very simple. The consistency of this pro biotic drink is watery. However, adjust it according to your preference. It is ideal to prepare this drink in large quantities and refrigerate it to be consumed as and when desired to beat the summer heat. It tastes just awesome and so refreshing. So check out the step by step pictorial recipe to prepare this soul satisfying drink. 

                 Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. 

                  It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing drink this summer and introduce something new to your dear ones. 

• 1 cup cooked Foxtail Millet
• 4-5 cups water or as required
• 2-3 tbsp. yoghurt
• 2-3 kaffir lemon leaves
• 2 green chilies
• 1/2" mango ginger / ginger
• handful of coriander leaves & mint leaves 
• 1/2 tsp. roasted cumin powder
• salt to taste
• juice of 1/2 lemon
• lemon slices, green chilies, Kaffir lime leaves, coriander leaves & a pinch of roasted cumin powder to garnish

          Ferment the cooked millet in plenty of water overnight. Then strain it. Keep aside the water to be used later. 

          In a mixer jar, blend the strained millet along with yoghurt, coriander-mint leave, kaffir lime leaves, green chilies, mango ginger / ginger, salt and roasted cumin powder. 

          Add the strained water and some lime juice to the paste. Mix well. Garnish with slices of lime, green chilies, kaffir lime leaves, coriander leaves and a sprinkle of roasted cumin powder. 

          Pour in small earthen pots or glasses and enjoy. It tastes just awesome and so refreshing. 

Note - 

1.  You can also add a tempering of mustard seeds, curry leaves and asafoetida to the final product. However, it is purely optional.

                        Ferment the cooked millet in plenty of water overnight. Then strain it. 

                        Keep aside the water to be used later. 

                      Blend the strained millet along with yoghurt, coriander-mint leave, kaffir

                      lime leaves, green chilies, mango ginger, salt & roasted cumin powder. 

                        Add the strained water and some lime juice to the paste. Mix well. 

                        Garnish with slices of lime, green chilies, kaffir lime leaves, coriander 

                         leaves and a sprinkle of roasted cumin powder. 

                  Pour in earthen pots or glasses & enjoy. Tastes just awesome & so refreshing. 

Coconut Burfi

 

          Burfi is one of the most common and popular Indian sweets. It is a must in all Indian festivals, ceremonies or any auspicious occasions. It is typically prepared with milk solids and gram flour. 

          So let me share a very easy and a yummy Burfi made of coconut and sweetened with some leftover laddu, instead of sugar / jaggery. They come out real yummy and takes very little time to dish out. Adjust the sweetness according to your preference and surprise your loved ones with these sweet treats. Enjoy these amazing burfis chilled or at room temperature. 

• 1 cup fresh grated coconut 
• any grated leftover sweets as needed
• 1 tsp. ghee
• 1/3 cup milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1-2 tsp. chopped pistachios 

          Heat ghee in a pan and sauté the coconut for a minute. Add remaining ingredients (except pistachios) and stir on a medium flame till the moisture has evaporated.

          Switch off the flame and transfer the contents to a greased plate. Garnish with the chopped pistachios and allow it to cool down. 

          Refrigerate for 1-2 hours to set. Cut as desired and enjoy them chilled or at room temperature. 

Pear Kalakand

          Kalakand is a traditional Indian sweet that is very popular in every special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and fast with some store bought paneer. 

           So tried this yummy kalakand with pears sitting in the fridge and surprisingly they turned out just awesome. It is a healthy version with the goodness of pear and paneer, the two main ingredients in preparing this homemade delicacy. Garnish as desired and serve as an offering to God or enjoy as and when desired.

• 2 pear, pureed
• 100 gms. paneer, crumbled 
• 1 tbsp. ghee
• 2-3 tbsp. milk powder
• 1/4 cup milk
• 2-3 tbsp. sugar or to taste 
• 1 tsp. rose water 
• 1/4 tsp. cardamom powder
• 1 tbsp. chopped pistachios 

          Heat ghee in a pan and sauté the pear puree till all the moisture has been absorbed. 

          Add all the remaining ingredients (except pistachios) and simmer on a low flame till it turns thick and leaves the sides of the pan. 

          Transfer to a greased plate and garnish with chopped pistachios. Keep aside to cool. 

          Then cut into desired shapes and serve as an offering to God or enjoy as and when desired.