Tuesday, 13 september 2007
UKADICHE MODAK (GANESH FESTIVAL SPECIAL COCONUT SWEET)
Mode - Microwave
Time - preparation -15 minutes, microwave -2 + 5 minutes
Utensils - (1) Microwave safe glass bowl (2) Flat glass dish (3) Microwave steamer
Ingredients -
(A) For stuffing - 2 cups fresh greated coconut, 1 cup jaggery(gud), 1 tsp roasted poppy seeds(coursly crushed), 1/2 tsp cardamum powder, 1/2 tsp nutmeg powder, 1 tsp rice flour, (rasins-cashew nuts-almonds - optional)
(B) For covering - 1 cup rice flour, 1 cup water, 1 tsp makkhan(butter), 1/4 tsp salt, 1/2 tsp sugar
(C) For moulding - little refined oil and water
Procedure -
(1) STUFFING - Mix coconut and jaggery(gud) in a glass dish, microwave covered on high power for 2 minutes. Remove from oven after 2 minutes and mix remaining ingredients in it.
(2) COVERING - Take water, sugar, salt and makkhan(butter) in a glass bowl. cover and microwave on high for 1 to 2 minutes till water starts boiling. Mix rice flour in it, spray water on it, cover and again microwave on medium power for 2 minutes.
(3) KNEADING - After 2 minutes remove from oven, knead in processer or by hands to make a smooth dough.
(4) MOULDING - Make 7 equal portions of stuffing and dough. Take one portion of dough, make a round ball, gently pressing the centre of the ball using thumb make a cup of the ball, place one portion of the stuffing in it, shape and close modak as shown in the picture. Mould all remaining modaks in the same way.
(5) STEAMING - In a microwave steamer take 1/4 cup water. Keep the mesh in it, dip each modak in water and keep in steamer. Now cover and microwave on medium power for 5 to 6 minutes. After 2 minutes standing remove from oven. Modak sweet is ready. Serve hot with ghee.

Aai's special tips -
(1) For making coloured modak -mix seperately red, yellow, green, orange (edible) colours in very small quantity of dough. Put thease small coloured balls seperatly on white ball and mould modak.
(2) Do not oversteam modak. Modak will become hard by overcooking.
(3) Easy way for moulding - flatten dough ball(like puris), put stuffing in the centre and mould modak.

Posted by sudha kulkarni
Labels: ukadiche modak, coconut and rice sweet

Chole -Bhature

MALAI PEDHA - (Sweet made from Paneer, Mawa and Sugar)

Mode - Microwave
Time - preparation -10 minutes, microwave -5 minutes
Utensils - (1) microwave safe glass bowl

Ingredients -
(1) 1 cup Paneer (cottage cheese), 1/2 cup Khava (mava), 1/2 cup powdered sugar
(2) Saffron strands, shredded Badam (almonds)-Pista (pistachios), Charoli, Milk powder

Procedure -
(1) Mix paneer, mawa and sugar and make a smooth paste in mixer. Microwave it in a glass bowl on high power for 2 -3 minutes.
(2) Stir in between after each minute. As the mixture starts becoming dry and bubbles appear on surface of the mixture, stop microwave.
(3) Add saffron to the mixture. Keep stirring.
(4) When the mixture becomes sufficiently dry and smooth, kneed well to make a smooth dough. Add milk powder if necessary.
(5) Make small round PEDHAS. Press gently a pinch of Badam-Pista shreds and Charoli on each Pedha.

Aai's Special tips -
(1) Make Paneer of cow milk at home. Cow milk paneer is smooth and soft, which makes Pedha smooth and soft
.(2) If mawa is not available, use full cream milk powder instead.

MALAI PEDHA - (Sweet made from Paneer, Mawa and Sugar)

Mode - Microwave

Time - preparation -10 minutes, microwave -5 minutes

Utensils - (1) microwave safe glass bowl

Ingredients -
(1) 1 cup Paneer (cottage cheese), 1/2 cup Khava (mava), 1/2 cup powdered sugar
(2) Saffron strands, shredded Badam (almonds)-Pista (pistachios), Charoli, Milk powder

Procedure -
(1) Mix paneer, mawa and sugar and make a smooth paste in mixer. Microwave it in a glass bowl on high power for 2 -3 minutes.
(2) Stir in between after each minute. As the mixture starts becoming dry and bubbles appear on surface of the mixture, stop microwave.
(3) Add saffron to the mixture. Keep stirring.
(4) When the mixture becomes sufficiently dry and smooth, kneed well to make a smooth dough. Add milk powder if necessary.
(5) Make small round PEDHAS. Press gently a pinch of Badam-Pista shreds and Charoli on each Pedha.

Aai's Special tips -
(1) Make Paneer of cow milk at home. Cow milk paneer is smooth and soft, which makes Pedha smooth and soft.
(2) If mawa is not available, use full cream milk powder instead.

* This is a special Marathi sweet for Marathi and Hindu New Year. So give this to everybody and celebrate HAPPY GUDHI PADWA.

PURAN-POLI (HOLI POURNIMA Special)

PURAN-POLI - (A holy sweet- Naivedya- made with Gram Dal and Sugar)

Mode - Microwave

Time - preparation -25 minutes, microwave -5 minutes

Utensils - (1) microwave safe flat glass bowl
(2) flat round rolling board tied (tight) with malmal cloth, rolling pin

Ingredients -
A - For Puran
1 cup gram dal, 1 cup gud or sugar, 1 tsp cardamom powder, 1 tsp nutmeg powder

B - For dough
1 cup wheat flour + 1 tbsp gram flour + 1/4 tsp salt + 1/4 cup oil

Procedure -
A - For making puran
(1) Soak gram dal in 2 cups of water in a glass bowl for 1 to 2 hours. Cover bowl with cling film tightly, make two small slits on cling film (to release the excess steam).
(2) Microwave first on high power for 5 minutes and then on medium power for 10 to 12 minutes. Stand for 5 minutes and then remove from oven. Cool.
(3) Add gud or sugar and make fine paste in mixer. Take the paste in the same bowl.
(4) Microwave on high power for 4 minutes, stir and again microwave on high power for 2 to 3 minutes. As the mixture starts becoming dry and bubbles appear on surface of the mixture, stop microwave.
(5) Cool the mixture. Add cardamum and nutmeg powders and keep covered.
B - For making dough
(1) Add water to flour mixture and make a smooth and slightly loose dough. Keep covered for 30 minutes.
(2) Add salt and oil and kneed it well.
C - Making Puranpoli
(1) Make 5 or 6 equal portions of puran and dough each. Take one portion of dough and make it flat on the palm, stuff one portion of puran in it and cover with dough from all sides.
(2) Make poli with gentle and light rolling. Roast poli on gas stove on hot griddle. Use medium heat and roast on both sides on light golden colour. Serve hot with Saajuk tup (Asli Ghee).

Aai's Special tips -
(1) For a large quantity, it is convenient to cook dal in pressure cooker on gas stove and after making paste with gud/sugar, cook in microwave.
(2) Making puranpoli is a very delicate task. Be very patient and gentle while making it.

COCONUT VADI (Indian sweet made with fresh coconut)

Mode - Microwave

Time - preparation -10 minutes, microwave -5 minutes

Utensils - (1) microwave safe glass bowl

Ingredients -
(1) 2 cups fresh grated coconut + 1.5 cup sugar + 1 tbsp milk + cardamom powder + saffron (if desired)

Procedure -
(1) Mix all ingredients and make smooth paste in mixer. Take it in a glass bowl and Microwave on high power for 2 minutes.
(2) Stir and again microwave on high power for 2 minutes. As the mixture starts becoming dry and bubbles appear on surface of the mixture, stop microwave.
(3) Cool the mixture. Keep stirring in-between.
(4) When the mixture becomes sufficiently dry and smooth, roll into 1 cm. thick layer.
(5) Cut in square shaped pieces. Coconut vadi is ready.

Aai's Special tips -
(1) If Khoya is added to the mixture while making paste, you will get nice coconut barfi.
(2) If carrot or beetroot is added in equal quantity while making paste (1 cup coconut +1 cup carrot), vadi will be more nutritious and colorful.
(3) You can add Mango juice (Aamras) or Tomato juice, but first reduce some water in the juice by micro waving juice for 4-5 minutes, and then add this thick pulp while making paste.

Rawa/Sooji LADOO (Indian sweet made with semolina)

Mode - Microwave

Time - preparation -10 minutes, microwave - 5+5 minutes

Utensils - (1) Microwave safe glass bowl
(2) Small glass dish

Ingredients -
(1) 2 cups fine rawa (semolina) + 1 tbsp melted ghee
(2) 1 cup fresh grated coconut
(3) 1and a half cups sugar + 1 cup water
(4) Cardamom powder, resins, 1 tsp ghee

Procedure -
(1) Mix rawa and ghee thoroughly in a glass bowl. Microwave on high power for 4 to 5 minutes. Stir in-between after 2-1-1 minute intervals. Roast on light golden yellow color. Keep aside.
(2) In a small glass dish, microwave coconut on high power for 1 minute, stirring once in-between after 30 seconds.
(3) Mix water and sugar in bowl and microwave on high power for 3 minutes, stir to dissolve sugar and microwave again for 1 to 2 minutes. Syrup should be just slightly sticky. Check stickiness with thumb and index finger.
(4) Mix rawa, coconut, cardamom powder, resins and remaining ghee together. Mixture will be very loose at first. Keep it aside for cooling. After 3-4 hours when it becomes dry but soft enough, roll into small round ladoo. (This mixture should make 10 to 12 ladoo.)

Aai's Special tips -
(1) Use only glass utensils, not plastic.
(2) Coconut can be substituted by 1 cup khoya. Microwave it for one minute, stirring once in-between.
(3) If sugar syrup becomes too sticky, sprinkle some water to adjust its consistency and then mix rawa, coconut and remaining things.
(4) If the ready mixture becomes too hard to make ladoo, sprinkle some water on it, microwave on high power for 20 to 30 seconds. It will become soft again.

KAJU-KATLI (Indian sweet made with Cashew nuts)

Mode - Microwave

Time - preparation -10 minutes, microwave -5 minutes

Utensils - (1) Microwave safe glass bowl
(2) Flat rolling board & rolling pin, knife (for cutting)

Ingredients -
(1) 1 cup Cashew nut Powder + 1/2 cup khoya + 1 tbsp milk + 3/4 cup powdered sugar
(2) Rose essence, extra Cashew nut powder, warkh

Procedure -
(1) Mix all ingredients given in (1) in a bowl. Microwave on high power for 2 minutes.
(2) Stir and again microwave on high power for 2 minutes. As the mixture starts becoming dry and bubbles appear on surface of the mixture, stop the heat.
(3) Cool the mixture. Keep stirring in-between.
(4) Mix rose essence, Add some more cashew nut powder (if required) and knead well to make smooth dough. Roll with a rolling pin in a thin layer.
(5) Cut the pieces in diamond shape. Spread warkh on it. Kaju-katli is ready.

Aai's Special tips -
(1) You can use milk powder instead of khoya or even khoya can be omitted.
(2) Badam or Pista katli is made like kaju-katli using almond or pistachio powder.

BHARALI WANGI (Marathi style STUFFED EGGPLANTS)

Mode - Microwave

Time - preparation -15 minutes, microwave -10 minutes

Utensils - microwave safe glass or plastic flat base bowl with lid

Ingredients -
(1) 8-10 small eggplants
(2) Stuffing - 1 cup finely chopped onion + 1 tbsp fresh grated coconut + 1 tbsp roasted groundnut powder + 1 tbsp chopped coriander + 1/2 tsp chopped garlic + 1 tbsp goda masala + salt + chilly powder + Jaggery/sugar as per taste
(3) 1 tbsp Tadka (mustard seeds cracked in hot oil with asafetida and turmeric powder)
(4) Chopped coriander and fresh greated coconut for garnishing

Procedure -
(1) Cut the stems of eggplants and give slits in cross lengthwise.
(2) Prepare stuffing by mixing all the ingredients given in (2) above.
(3) Stuff the mixture in both slits and keep all stuffed eggplants in bowl in single layer.
(4) Spread Tadka and 1/2 cup water over them and cover. Microwave 5 minutes on high power, then 5 minutes on low power (30%). Let stand for 5 minutes.
(5) Take out from oven and garnish with chopped coriander and greated coconut.

Aai's Special tips -
(1) Do not use too much water while cooking, water increases cooking time and decreases nutrients. For making gravy, boil 1 cup water in a separate small bowl and add to cooked vegetable.
(2) Slow cooking method (cooking first on high power and then on medium or low power) is much more appropriate for Indian style – especially Marathi style cooking. Cooking this way, rice or vegetables cook soft and tender and delicious.

4 MINUTES INSTANT DHOKLA (All time favorite Indian snack)

Mode - Microwave

Time - preparation -10 minutes, microwave -4 minutes

Utensils - (1) microwave safe plastic mould (4 to 5 inch height) of appropriate size.
(2) Big mixing bowl, wire whisk, knife etc.

Ingredients -
(1) 1 cup gram (chana) flour, 1 tsp corn flour or rava(samolina), sugar and salt to test, 1/2 pinch of lemon yellow color
(2) 1 cup water, 1/2 tsp citric acid, 1/4 tsp sodium bi carbonate
(3) 1 tbsp. TADKA (mustard seeds and cumin seeds cracked in hot oil with asafetida and curry leaves added to it)
(4) 1/2 cup water, 1 tsp sugar
(5) chopped coriander and grated coconut for garnishing

Procedure –
(1) Mix all ingredients given in (1) in a big mixing bowl.
(2) From measured (1 cup) water, take out 2 tbsp each in 2 small bowls. Add remaining water to flour mixture. Mix thoroughly with wire whisk. There should be no lumps.
(3) Dissolve citric acid in one small bowl and pour it in the mixture. Mix with wire whisk.
(4) Dissolve soda in another small bowl and pour it in the mixture. Mix with wire whisk. Mixture will become foamy. Transfer it in greased plastic mould (1/3 mould should be filled). Microwave on high power for 3 minutes. Let stand for 2 minutes.
(5) Cool, remove Dhokla from mould, cut into pieces, spread TADKA + sugar + water mixture on it, garnish with coconut and coriander. Mix lightly. Dhokla is ready to serve.

Aai's Special tips -
(1) Never make TADKA in microwave, make it on gas stove in a small tadka pot (butti).
(2) Since Dhokla is very tricky to make, follow each instruction carefully. Use plastic flat base mould, proper measuring cups, spoons etc. Measure correctly, give proper microwave time and power. Then your Dhokla will be fantastic.

HEALTHY AND NUTRITIOUS TOMATO SOUP (Aai's special)

Mode - Microwave

Time - preparation -5 minutes, microwave -10 minutes

Utensils - microwave safe glass bowl

Ingredients -
(1) 4 medium size tomatoes (cut into halves)
(2) 1 small piece of each - carrot, onion, beetroot, pumpkin, gourd etc.
(3) 1 tbsp whole wheat flour, 7-8 pepper corns, 2-3 cloves of garlic pods (unpeeled), Salt, sugar
(4) 1 tsp butter and fresh crushed pepper for garnishing

Procedure -
(1) Microwave tomatoes, carrot, onion, pumpkin, gourd and beetroot in a glass bowl on high power for 5 minutes.
(2) Cool and add wheat flour, pepper corns, garlic pods, salt and sugar. Blend to make a fine paste. Do not add extra water.
(3) Strain the mixture in same bowl. Add 1 tsp butter. Microwave on high power for 3-4 minutes. After the flour is cooked, the mixture will look like a thick sauce.
(4) Add 2-3 cups water (as per desired thickness). Microwave on high power for 2-3 minutes, just to boil.
(5) Stand for 2-3 minutes and then remove from oven.
(6) Garnish with crushed fresh pepper and butter. Serve hot.

Aai's Special tips -
(1) Do not use water while cooking, Water increases cooking time and decreases the nutrients.
(2) Instead of wheat flour, mix one or two bread slices while making paste; it will save time and soup will be tastier.
(3) This soup concentrate (without adding water) can be kept in deep fridge for several days. Any time, just add water and microwave few minutes to boil. Soup is ready to serve.

INDIAN STYLE CORN SNACK

Mode - Microwave

Time - preparation -10 minutes, microwave -10 minutes

Utensils - microwave safe glass or microwave safe cooking plastic bowl with lid

Ingredients -
(1) 2 cups grated corn and 1/2 cup corn kernels
(2) 1 tbsp. TADKA (mustard seeds and cumin seeds cracked in hot oil with asafetida and Turmeric powder added to it)
(3) Green chilly and fresh curry leaves
(4) Sugar, salt, lemon juice as per test
(5) chopped coriander and grated coconut for garnishing

Procedure -
(1) Mix all ingredients in bowl except coriander and coconut.
(2) Microwave on high power for 4 to 5 minutes.
(3) Stir well, spray some water on it, cover and microwave on medium power for 3 to 4 minutes.
(4) Give standing time of 2-3 minutes and then remove from oven.
(5) Corn snack is ready. Garnish and serve hot.

Aai's Special tips -
(1) Never make TADKA in microwave, make it on gas stove in a small tadka pot (butti).
(2) 1/2 cup soaked soybeans can be added while grating corn to make the snack more nutritious.