Friday, August 29, 2014

Ukadiche Modak using mould - Ganesh Chaturthi Recipes - Naivedya recipes

Ukadiche Modak recipeWishing You All a Very Happy, Joyful and Prosperous Ganesh Chaturthi. Here is an elegant Modak to offer Lord Ganesh as Naivedya during Ganesh Chaturthi festival. 

Ukadiche modak is a steamed rice flour sweet dumpling with coconut, jaggery filling, popular in Maharashtra and Southern India. Both Ukadiche Modak and fried modaks are very essential naivedya during Ganesh Chturthi festival and Sankashti Chaturthi day. Modak is distributed as prasaad after Lord Ganesh's pooja. 

I have already posted hand made traditional Ukadiche Modak and deep fried Talalele Modak recipe. Both taste great. Steamed modak can be prepared in two ways. First method is hand made modak and second method is using the mould. Both the modaks are prepared with almost same ingredients. Only the method of making modak is different. 

The taste, flavor and texture of mould made modak is similar to the hand made modak. Variety of modak moulds are available in steel and plastc, in the utensils shop. But plastic moulds are so easy to handle than steel mould. Check out handmade ukadiche modak and deep fried modak

Ukadiche Modak Using Mould Recipe
Preparation Time : 15 minutes
Cooking Time : 25 minutes
Yield : 11 large sized modaks

For the dough
  • 3 cups rice flour
  • 3 cups water
  • 1 tsp ghee
  • a pinch of salt
For the filling
  • 3 cups grated coconut
  • 1 ½  cups jaggery powder
  • 7-8 cardamoms, powdered
  • 10-12 cashew nuts, chopped
Preparation of dough
Boil 3 cups of water in a vessel.  Add  little bit of salt to it. Reduce the flame to low and add rice flour to it. Keep stirring till the rice fllour cooks and become a lump. Remove from the flame. Cover with a lid and keep it aside and allow to cool.Knead the  rice flour  lump into a smooth dough. Keep it covered.

Preparation of filling or hoorna

Mix the coconut, Jaggery, and cashew nuts together. Heat this mixture in a pan over a medium flame, stirring continuously till the jaggery melts. When the jaggery release nice aroma and start to thickens, switch off the flame. Allow it to cool and add the cardamom powder. Mix well.

Preparation of  Modak using mould

  1. Divide the dough into 11 equal portions  and  also divide the hoorna or filling into 11 equal portions. 
  2. Grease the mould lightly with ghee. Use 1 portion of the dough to stuff  in the mould's cavity. keep aside a small portion of the dough to seal  the  modak on top. Fill the cavity with 1 portion of  hoorna. 
  3. Seal the surface with the rice dough. Now open the mould and place the modak on a plate. 
  4. Repeat the same process to all modaks. Steam in a modak utensil or steamer for 15 minutes
Ukadiche Modak using mould - step by step pictures

1.  Mix the coconut, Jaggery, and cashew nuts together. Heat this mixture in a pan over a medium flame, stirring continuously till the jaggery melts. 

2.  When the jaggery release nice aroma and start to thickens, switch off the flame. Add the cardamom powder and allow it to cool.
3.  Boil 3 cups of water in a vessel.  Add  a pinch of salt to it. Reduce the flame to low and add rice flour to the boiling water. 

4.  Keep stirring till the rice flour cooks to soft.  Remove from the flame. Cover with a lid and keep it aside and allow it to cool .
5.  Then knead the  rice flour  into a lump and  smooth dough. Keep it covered.
6.  Take a plastic or steel mould and grease it with ghee.
7.  Stuff the cavity with rice dough and fill it with coconut jaggery mixture as shown in the picture below.
8.  Seal the top with the  rice dough.
9.  Open the mould as shown in the picture below.
10. Then carefully lift the modak and place it on a plate. Repeat this process to all modaks.
11.  Steam in a modak patra for 15 minutes. 
12.  Offer the ukadiche modak as naivedya to Lord Ganesh.

Wednesday, August 27, 2014

Besan ladoo recipe

besan-ladoos in serving plate
Besan ladoo recipe - Today I am going to share a traditional besan ladoo recipe of Maharashtra. During the Ganesh Chaturthi festival, sumptuous sweet like besan ladoo for prasaad  in naivedya thali definitely would make a traditional delight. During Deepavali festival the aroma of besan ladoo spreads from every homes of Maharashtra.

This fabulous ladoo adds flavor to festivities too. This ladoo is very easy to make and the preparation is flexible. You can adjust the besan, ghee and sugar at any time to bind the ladoos perfectly. To make proper delicious ladoo, gram flour or besan must be fry properly. You need to fry them on low flame till they releases flavor and turn to light golden colour. 

If the besan is raw and not fried well, the ladoo gets spoiled very easily within short period. Otherwise this is a durable ladoo which can be stored for about a fortnight at room temperature and another ten days in the refrigerator. As the name suggests, besan is the basic ingredient of this ladoo which releases an excellent flavor and fabulous taste when fried in ghee. In combination with sugar, it turns into an absolutely beautiful and extremely delicious besan ladoos, perfect for a festive occasion. Check out some other ladoo varieties here.

Besan Ladoo Recipe 
Preparation time : 25 minutes
Cooking time : 45 minutes
Yields : 20 ladoos


  • 4 cups split bengal gram flour / besan
  • 2 cups sugar, powdered
  • 1 cup ghee
  • 1 tsp cardamom powder
  1. Sieve the besan and keep it aside. Put the sugar in a mixer jar and grind it to a fine powder and set aside. 
  2. Heat 1/2 cup of ghee in a pan and melt it. Add the besan and fry  till it turns golden colour and aromatic. Keep stirring continuously to prevent burning. Once the besan turn to golden colour, transfer it to a large plate. 
  3. When the besan becomes warm, melt the remaining  ghee on a low flame and add it spoon by spoon to the fried besan. Do not pour the ghee at once.  Excess ghee will make the besan too soft. 
  4. Mix the besan and ghee well with your finger tips. Once the besan and ghee combine well, add the powdered sugar  and cardamom powder. Combine well with your finger tips. and slightly knead it.
  5. Then  take hand full of  besan-sugar mixture  and  shape it into a ball. If required, add some more melted ghee to bind the ladoos properly. 
  6. Store the besan ladoo  in an airtight container. It can be stored for about 2 weeks. 

Tuesday, August 26, 2014

Palak pulav recipe - Spinach pulao recipe

spinach-pulav-in plate
Palak pulav recipe -  Today I am going to share with you all a very simplest, easiest and yummy palak pulao recipe. In India varieties of pulao is made using various vegetables and this pulao is one of them.  It is a healthy one pot meal made with well known leafy vegetable spinach in combination with rice. 

It is a perfect dish to make when you are running out of time to prepare so many things on busy days or in the morning rush, or you have unexpected guests .This is an ideal rice dish that you can pack  in the lunch box along with spicy side dish. 

Though its a very simple dish with few basic ingredients, its a complete meal in itself and fills the stomach. You can add other vegetables such as green peas, carrots, ivy gourds, potatoes and  you will get another version of tasty pulao. Check out other pulao and biryani varietiesTry and enjoy this delicious pulao with your favorite side dish. 

Palak Pulav Recipe - Spinach Pulao Recipe
Preparation time - 15 minutespalak pulao with raita and usli in serving plate.
Cooking time - 20  minutes
Serves 3 - 4

  • 1 cup basmati rice ( or any rice)
  • 2 cups boiled water
  • 1 bunch spinach leaves / palak
  • 2 large tomatoes
  • 1 large onion
  • 1/2 tsp garam masala
  • 1 lemon
  • 1/2 tsp turmeric
  • 1 tsp chilly powder
  • 1 ½  tbsp oil
  • 1 tsp ghee ( optional)
  • 2 tbsp chopped cilantro
  • Salt as required
Grind to paste
  • 6 -7 cloves garlic / lasun
  • 1/6" ginger / adrak
  • 1 green chilly / hari miirch
For the tempering
  • 4 cloves / lavang
  • 1/4 " cinnamon / dalchini
  1. Wash the rice and soak it for 20 minutes.  Make sure to soak the rice at least 15 minutes. 
  2. In the meantime, chop the onion and tomato.  Grind the ginger, garlic and green chilli with little bit of water and set aside.
Palak pulav recipe - step by step pictures

1.  Pinch off the stems of spinach and wash them thoroughly.  Chop the spinach and keep it aside.
chopped palak for palak pulao recipe
2.  Heat the oil and add the cloves and cinnamon pieces. Add the onion and fry till translucent. Then add the tomatoes and  saute for 2 minutes.
fried onion and tomato for palak pulao recipe
3.  Add the spinach and  saute for 2 -3 minutes.
 palak added for palak pulao recipe
4.  Add the garam masala, chilly powder, turmeric powder and salt. Squeeze a lemon in it.
masala added for palak pulao recipe
5.  Mix well and stir to combine.
palak mixed  for palak pulao recipe
 6.  Drain the soaked rice and add. Stir to combine.
rice added for palak pulao recipe
7.  Add 2 cups of boiled water and mix well with a spoon. Now you can add 1 tsp of ghee to it.
boiled water added for  palak pulao recipe
8.  Cover with lid and cook it on a medium flame for 5 minutes. Then on low flame till the water dries up completely.
cook covered for  palak pulao recipe
9.  When it is done, remove from the heat, add the chopped cilantro and mix well.
palak pulao is ready to serve now.
10.  Serve palak pulao with choice of your favorite side dish. I served it with cucumber raita and sprouted chavli usal.
palak pulao with raita and usli in serving plate.

Monday, August 25, 2014

Til shenga chutney powder recipe - Peanut sesame seeds chutney powder

peanuts sesame seeds chutney powder
Til shenga chutney powder recipe - This til shenga chutney powder is a blend of peanuts, sesame seeds and dry coconut made to serve with parathas, theplas, phulkas, chapatis, rotis and even dosas. The method of preparation  is simple. Just roast and fry few ingredients and blend. An amazing chutney powder will be ready within few minutes.

This til shenga chutney powder contains essential flavors, texture and taste that you like. This chutney powder is definitely  something different than usual wet chutneys and  I really love it. An instant chutney can be made by mixing this powder with yogurt.

The oily chutney can be prepared by adding warm oil to this chutney powder which goes really great with all variety of rotis. You can also serve this til shenga chutney powder  as it is along with Indian flat breads.

The best part is that it is very handy and you can store it in an airtight container for about a month. Paratha, thepla, chapati, phulka, roti, rice items, dosa, idli, uttappa etc. etc. are our staple food. And we need chutneys to go with it. Chutney is my family's favorite side dish. I grind chutneys almost every alternate day to serve with our staple food. So, stock of such chutney powder fulfill my kitchen task and with the help of it, I can handle the chutney situation very easily. Check out some other chutney varieties in this space. Try and taste it. I am sure you will like it.

Til Shenga Chutney Powder Recipe
Stored chutney powder for Til shenga chutney powder recipe
Preparation time - 5 minutes
Cooking time - 15 minutes

  • 1 cup sesame seeds / til
  • 1 cup ground nuts / shenga
  • 1/4 cup dry coconut, roasted
  • 2 tbsps chilly powder
  • 10-12 curry leaves
  • 1 tsp jeera
  • 1/2 tsp oil
  • Salt as required
Til shenga chutney powder - step by step pictures

1.  Roast the  peanuts until they are crisp and hard. Keep it aside.
roasted peanuts for Til shenga chutney powder
2.  When they become warm,  Remove the husks and keep it aside.
husked peanuts for Til shenga chutney powder recipe
3.  Roast the sesame seeds until they crackle and keep it aside.
roasted sesame seeds for Til shenga chutney powder recipe
4.  Roast the grated dry coconut until they are golden brown and crispy.
roasted dry coconut for Til shenga chutney powder recipe
5.  Heat half tsp of oil in a small pan and fry the curry leaves until crisp. In the same pan, just warm up the jeera and keep it aside. Mix all the ingredients together and  add  the chilly powder and salt.
fried curry leaves and jeera forTil shenga chutney powder recipe
 6.  Put the ingredients in a mixer.
ingrdients in mixer for Til shenga chutney powder recipe
7.  Grind it to a slightly coarse powder.
ground til shenga chutney powder in mixer for Til shenga chutney powder recipe
8.  Transfer the til shenga chutney powder to an airtight container. It can be stored for about a month.  
Stored chutney powder for Til shenga chutney powder recipe

  1. You can make an  instant chutney by adding yogurt to this powder.
  2. Oily chutney can be prepared by mixing the warm oil to it. Or you can serve this til shenga chutney powder as it is along with rotis, chaptis, phulka, parathas, theplas and dosas.

Friday, August 22, 2014

Kaddu ka thepla recipe - Pumpkin thepla recipe

pumpkin theplas in a plate for pumpkin thepla recipe
Kaddu ka thepla recipe - Today I am sharing with you all one more fairly spicy thepla recipe prepared with pumpkin and wheat flour. This mix and roll procedure is certainly a different method than the double roti style of pumpkin paratha which I had posted earlier. This is one of  our most favorite theplas and goes extremely well with chutneys, chutney powder and curd. 

It has a soft texture and alluring flavor. This is exquisitely fine, subtle and pleasing with a hint of mild spice powder. The perfect blend of yogurt, chilly powder, salt and besan turn the theplas in an array of fabulous dish. 

These theplas are suitable to pack in the lunch box. It is a perfect technique to serve good nutritious theplas with healthy ingredients combined into one  dish. The preparation of theplas doesn't need any great skill and  meticulous technique. Even a novice cook can make these theplas very easily. Do check out other paratha and thepla varieties

Kaddu kaThepla Recipe - Pumpkin Thepla Recipe
Preparation time  15 minutes 
Cooking time  20 minutes
Yields  6 pumpkin theplas

  • 250 grams pumpkin, peeled, grated
  • 1 heaped tsp chili powder
  • 1 tsp turmeric powder / haldi
  • 1½  tsp coriander powder
  • 1 tsp cumin seeds powder / jeea
  • 1 cup wheat flour
  • 4 tbsp gram flour / besan
  • 2 tbsp curd / yogurt
  • Salt as required
  • Oil or ghee as required
Kaddu ka thepla - step by step pictures

1.  Scoop out the seeds and wash the pumpkin.  
washed pumpkin for pumpkin thepla
2.  Peel the pumpkin and grate it.
grated pumpkin for pumpkin thepla recipe
3.  Heat 2 tsp of oil in a pan and add the grated pumpkin and saute for 2 minutes. Cook covered until the pumpkins are soft and mushy.  Do not add water. Let it cook in its own moisture.

4.  Once the pumpkins are soft, add the coriander powder,  jeera powder, turmeric powder and chilli powder.

5.  Give a nice stir till all the ingredients combine well and saute for 2 minutes. Remove from the heat. Keep it aside and allow it to cool.

6.  Once the pumpkin mixture cools,  put it in a mixer  and grind it to a smooth paste. Don't add water. 
pumpkin mixture for pumpkin thepla recipe
7.  Transfer the pumpkin mixture to a large plate. Add the wheat flour, besan, curd and salt to it.  Knead it to a smooth dough and keep it covered for 15 minutes. 
knead the dough for pumpkin thepla recipe
8.  Divide the dough into 6 equal portions and roll each portion into a round ball.
dough divided into equal portions
9.  Dust the rolling board with wheat flour. Place one  ball and roll it to a small roti. Apply little ghee and fold it in the middle.
applied ghee on small thepla for pumpkin thepla recipe
10.  Again apply oil or ghee on the surface and fold it as shown in the picture below.
11. Now roll out this triangle shaped roti to a thin and round roti. Use wheat flour to roll.
12.  Heat a griddle and cook the theplas applying 1/4 tsp of ghee till brown spot appears. Finally, apply little ghee on the thepla and remove onto a plate.
13.  Serve hot with chutneys, chutney powder and curd.

Thursday, August 21, 2014

Tomato soup recipe

tomato soup in serving glass
Tomato soup recipe - A comforting and soothing healthy drink to sip for all age people in all season. This is a tomato based thick variety soup served hot. This tomato soup is low in calories with full of flavors and taste which satisfy your taste buds.

The fresh pepper powder made by pounding the pepper in a mortar with a pestle adds a hot taste to the soup. Soup is a must liquid food, particularly during the rainy days. There are few specific kind of soups that can be made easily. Do check out some other  soup varieties.  

This hot tomato soup is made  by boiling  ingredients in water  and the flavors are extracted by cooking them soft. There are two types of soups that we can make,  the clear soups  and the thick soups. Thick soups are always my family's favorite, so I made this thick variety of soup by using corn flour as thickening ingredient and served it as a starter for the meal.  You may serve it with toast or toasted bread cubes. Try this soup and take a taste. You will like it.

Tomato Soup Recipe
tomato soup pour in serving glasses for tomato soup recipe
Preparation time  10 minutes
Cooking time  15 minutes
Serves  2

  • 6 medium sized tomatoes
  • 1/4 " ginger, peeled, chopped
  • 1 medium sized onion
  • 4 -5 cups of water
  • 2 tsp corn flour
  • 1/4 tsp jeera powder
  • 3/4 tsp pepper powder
  • Salt as required
Tomato soup recipe - step by step pictures

1.  Wash the tomatoes and place them in a cooker container. add 4 -5 cups of water to it. Add the onions and ginger to it. Pressure cook till  3 whistles.
tomato and other ingredients  for tomato soup recipe
2.  Once the pressure releases, remove the container and allow the boiled ingredients  to cool.
cooked tomatoes for tomato soup recipe
3.  Once the tomatoes become cool, peel the skin.
peeled tomatoes for tomato soup recipe
4.  Then chop the peeled tomatoes and transfer them back to the containerl and combine with other boiled ingredients.
chopped tomatoes for tomato soup recipe
5.  Put these boiled ingredients in a mixer jar and grind it to a smooth paste, using stock. Then pour the paste in  a  pan. add the salt, jeera powder and pepper powder.
pepper powder, jeera powder and salt added for tomato soup recipe
6.  Mix well and bring it to boil. Make the corn flour paste with 2 tbsp of water. While the soup is boiling, add the corn flour paste and bring it to boil stirring continuously. Simmer for 2 minutes
corn flour added to the boiling soup for tomato soup recipe
7.  When it is done, remove from the heat. Serve the tomato soup hot as a starter for meal or you can have it as it is.
tomato soup pour in serving glasses for tomato soup recipe