Kuttu Atta Modak (Buckwheat Flour Modak)

 

            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 in the market. They are traditionally prepared with rice flour and with a coconut-jaggery stuffing. 

            However, let me share a healthy modak recipe made of Buckwheat flour and jaggery. I flavored it with cardamom powder and saffron. 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 tsp. ghee
• 1 cup kuttu Atta
• 1/2 cup jaggery
• 1/4 tsp. cardamom powder
• a pinch of saffron
• 2-3 tbsp. water / milk or as required
• few chopped pistachios

          Heat ghee in a pan and add the kuttu atta. Roast on a low flame for 2-3 minutes or till light golden in color. 

          Switch off the flame and add the cardamom powder, pinch of saffron and jaggery. Mix everything well.

          Transfer the mix to a bowl. Add water, little at a time and knead it into a tight dough. 

          Grease a modak mold with some ghee and add few chopped pistachios. Then fill it with a small portion of the prepared dough. 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. 

          Wow!!! tasty and healthy modak is ready to be offered to Lord Ganesha. 

                    Heat ghee in a pan.

Add the kuttu atta. Roast on a low flame for 2-3 minutes or till light golden in color. 

Switch off the flame & add the cardamom powder, pinch of saffron 

                and jaggery. Mix everything well.

                     Transfer the mix to a bowl. 

           Add water, little at a time and knead it into a tight dough. 

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

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

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

Wow!!! tasty & healthy modak is ready to be offered to Lord Ganesha. 

Green Mutton Keema (Hara Masala Mutton Keema)

 

                    Turn your usual Mutton Keema curry into an amazing dish by adding a paste of coriander-mint leaves. It will immediately take the dish into a next level with a green tinge. It turns out real yummy, with full of flavors and a blend of various spices. I also added some green peas. You may skip if you want.

                 In this recipe, I have used mutton keema. However, you can also go in for chicken keema as per your preference. This is a great party recipe and just perfect for a weekend lunch menu. So do give it a try by checking out the step by step pictorial recipe to prepare this great comfort food. 

          This recipe is almost similar to the very popular Mumbai style Irani Keema Curry minus the dill leaves, which is mandatory in this dish. The original recipe, bought to India by the Persians, is served for breakfast with buttered pav in all Irani restaurants across the city. 

          The dill leaves along with coriander and mint imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with steamed rice, jeera rice, tandoori roti, naan, chapatti or any variety of Indian bread. 

• 150-200 gms. mutton keema / mince, washed well and drained
• 1/3 cup frozen green peas
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• pinch of turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• salt to taste
• 1 cup coriander leaves, roughly chopped
• 1/4 cup mint leaves
• 1 tbsp. chopped coriander leaves to garnish

          Make a paste of the coriander leaves and mint leaves along with 1/4 cup water. Keep aside. 

          Heat oil in a pan and sauté the onion till they turn translucent. 

          Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder. Mix well and sauté for 2 minutes. 

          Then add the mutton keema and salt to taste. Cook on a low flame till the moisture has almost been absorbed.

          Add the peas and 1/2 cup water. Cover and simmer till the gravy turns thick. 

          Now time to add the coriander-mint paste. Mix well and continue to sauté on a medium to high flame till the oil separates.

          Garnish with chopped coriander leaves and enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

                Heat oil in a pan & sauté the onion till they turn translucent. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder. Mix well & sauté for 2 minutes. 

Then add the mutton keema & salt to taste. Cook on a low flame till all the moisture has almost been absorbed.

                     Add the peas 

                 and 1/2 cup water. Cover & simmer till the gravy turns thick. 

                 Now time to add the coriander-mint paste. 

Mix well & continue to sauté on a medium to high flame till the oil separates.

                   Garnish with chopped coriander leaves.

             Enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

Lemon Coriander Soup

 

          Lemon Coriander Soup is a simple and a healthy clear soup. It is a soul satisfying tangy soup with some coriander leaves and lime juice. For some lingering aroma, you can throw in few kaffir lime leaves or lemon grass into the soup. I prepared a basic lemon coriander soup. However, you can add many more veggies of your choice to give it a healthy touch. So it is a complete and a wholesome light meal in itself. Do check for a quick step by step pictorial recipe to prepare this comforting soup.

• 1 tbsp. ginger, finely chopped
• 1 tbsp. garlic, finely chopped
• 2 green chilies, finely chopped
• 1 tbsp. coriander roots, finely chopped
• 1 tbsp. oil
• 2 cups water
• salt to taste
• 14 tsp. pepper powder
• 1 tbsp. corn flour 
• handful of coriander leaves, chopped
• juice of 1/2 lime

          Make a slurry of the corn flour and 1/3 cup water. Keep aside,\.

         Heat oil in a pan. Add the ginger, garlic, green chilies and coriander roots. Sauté till they turn slightly brown in color. 

         Now add the water, salt and pepper powder. Simmer on a low flame for 4-5 minutes. 

          Add the slurry and keep stirring till the soup turns slightly thick. 

         Switch off the flame. Add the chopped coriander and lime juice. Give it a stir.

         Serve in individual bowls for a comforting and a satisfying meal experience. 

Heat oil in a pan. Add the ginger, garlic, green chilies & coriander roots. Sauté till they turn slightly brown in color. 

Now add the water, salt & pepper powder. Simmer on a low flame for 4-5 minutes. 

                      Add the slurry.

                      Keep stirring till the soup turns slightly thick. 

Switch off the flame. Add the chopped coriander & lime juice. Give it a stir.

     Serve in individual bowls for a comforting & a satisfying meal experience. 

Shosha Soya Torkari (Cucumber & Soya Chunks Curry - Bong style)

 

          Shosha Soya Torkari is a simple Bengali homemade style recipe that can be enjoyed with either steamed rice or chapati / paratha. Along with cucumber, I also added few soya chunks to make the dish a bit healthy and protein rich. This curry is absolutely light on the stomach and can be had guilt free. Very few ingredients along with few basic spices went into making it and it is diabetic friendly too. So check out the step by step pictorial recipe to prepare this regional curry. 

• 4 cucumbers. diced
• 1/2 cup soya chunks
• 2 tbsp. mustard oil
• 2 bay leaves
• 1 dry red chili, broken
• 1/2 tsp. panch phoron 
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 2 slit green chilies
• 2 tbsp. coriander leaves, chopped

          Soak the soya chinks in warm water for 10 minutes. Then squeeze out the water and set aside. 

          Heat oil in a pan. Temper with dry red chili, bay leaves and panch phoron. Sauté for a few seconds. 

          Then add the ginger and stir fry for a minute.

          Add the cucumber, turmeric powder and cumin powder. Mix everything well and sauté for 4-5 minutes on high flame.

          Now add the squeezed out soya chunks and salt to taste followed by slit green chilies. Cook for another 4-5 minutes.

          Add 1/2 cup water and cook, covered till all the moisture has evaporated and the cucumber turns tender.

          Garnish with chopped coriander leaves and serve with steamed rice or chapatti. 

Heat oil in a pan. Temper with dry red chili, bay leaves & panch phoron. Sauté for a few seconds. 

                      Then add the ginger and stir fry for a minute.

Add the cucumber, turmeric powder & cumin powder. Mix everything well & sauté for 4-5 minutes on high flame.

                     Now add the squeezed out soya chunks & salt to taste 

                 followed by slit green chilies. Cook for another 4-5 minutes.

Add 1/2 cup water & cook, covered till all the moisture has evaporated and the cucumber turns tender.

                   Garnish with chopped coriander leaves.

                    Serve with steamed rice or chapatti.