Tuesday, May 31, 2011

50th Recipe Modak and Event Announcement

Today I'm glad to post my 50th recipe. I was looking for something special for a while and hoping it will fit the occasion.


makes about 6 Modaks

For Stuffing:
Greated Coconut( I used frozen) - 1 cup
Jaggery powder- 1 cup
Cardamom powder - 1/4 tsp

Nutmeg powder - 1/8 tsp

For Modak Covering
Rice flour - 3/4 cups

Water - 3/4 cup
Whipped Butter  - 1 tsp 
Salt - a pinch

Method :
First we prepare the stuffing. Mix all the ingredients listed under stuffing in a microwave safe bowl. Put it in the microwave for 2 mins. Take it out and mix well. Put it again for another 2 mins. Keep it aside.
Heat water and add whipped butter and salt to it. Add the rice flour to the  water and mix it properly so that there are no 
lumps. Cover it  and steam it for 2 minutes.

Remove the dough on a flat surface and knead well while still hot…You can apply a little oil  to your hands to avoid the dough from sticking. This is a very important step. You have to knead the dough properly to avoid the cover from cracking. You need to knead only small amount of dough at a time.

Grease your hands well. Take a leamon size ball of dough. Flatten the dough to form a cup shape.  
Place about  3/4th teaspoon coconut filling into this cup. Dip thumb & index finger in the wter & make 5-6 small pinches side by side on the outside edges of the cup.

Bring them together on top and join to form a peak. Time to be glad to see a good shaped modak :-))

Repeat this process untill all the modaks are done.

After all the Modaks have been made steam them. In a microwave steamer take 1/4 cup water. Keep the mesh on it. Lay a thin wet cotton cloth on the mesh. dip each modak in water and keep in steamer. Now cover and microwave for 5 to 6 minutes. After 2 minutes standing remove from microwave. Modak sweet is ready. Serve hot with ghee.

Event Announcement
Apart from this, I would like to use this opportunity to announce a new Food Event Series - where we will be showcasing all type of stuffed food. I am naming this as "Let's Go Stuffed Series - LGSS". Let's Go Stuffed Series - is a monthly food blogging event open to any one, with a new theme each month.
Recipes can be from all around the world but the condition is that they should be stuffed with a themed ingredient It may be a snack, bread, Vegetable, fruit or dessert. Theme for this month is paneer.
This is open for hosting by others too. If you want to host for a month, please leave me a comment with your Email-id or write me @showandtel@facebook.com

Please read the following rules before sending your entries. 

1. Cook anything stuffed that come under the category of this month - Paneer and post it on your blog with pics.

 2. You can send multiple entries. Your entries can be from your archives. All you need to do is repost the entrie with a link to this announcement.

3 Using the logo is mandatory.

4 The entries should be vegetarian. No eggs allowed.

5 Send me your entries @ showandtel@facebook.com with the information mentened bellow
     Your Name:
     Dish Name:
     Blog’s Name:
     Post URL:
     Picture of the Dish:
6 Please send me a pic not more than 300px.
7  Non Bloggers need not to get upset. Email your recipe along with the picture. We will post it on your behalf and include it in the round up.
8 Last date to send your entries is 30 June

Looking forward to all the wonderfull recipes.

If you have any suggestions regarding this event please write me at showandtel@facebook.com

Monday, May 30, 2011

Cucumber Water

Today I'm writing about cucumber water. The title says everything.  This is a very refreshing drink to beat the heat. When mostly all the food bloggers are talking about Summer Coolers, we are still waiting for some sunshine in Seattle. The kids are singing
                                Sun, Sun, Mr Golden Sun
                                Please shine down on me
We are eagerly waiting for some sun.I want to share my way to beat the heat, so many of you can use it. If you have never used it, it will sound strange to you. It adds a wonderful, crisp freshness that makes it taste ultra clean and refreshing. And if you add a little lemon and mint, you will be probably enjoying the most refreshing drink you ever had.
Sorry I'm out of mint right now otherwise I'd show you the beauty of the pitcher after adding all these.

Cut the cucumber and put some slices in the water pitcher. Fill the pitcher with water. The pitcher is ready to go to the fridge. It takes some time for the cucumbers to infuse the water with flavour, so give it some time before drinking or putting it on the table. You can add lemons in this pitcher too.

On the way to 


                             seasonal indulgence – series summer coolers

                             summer coolers event saffronstreaks

                                                           Show me your Summer Coolers

                                                                             Only COOLERS AND MOCKTAILS       from 'Only Sries'                                                                      

Friday, May 27, 2011

Thalipeeth - Multigrain Indian flatbread/ Crepe

We can count Thalipeeth as a pancake.This is very popular in Maharashtra. It is very nutritious by using multiple grains.Thalipeeth can be eaten anytime of the day; for breakfast, lunch, brunch or as a  snack.  This is our latest favourite item in the kitchen.

Ingredients :
Rice flour - 1/2 cup
Bengal gram flour (besan) - 1/2 cup
  • Sorghum flour (Jowar) - 1/2 cup
  • Wheat flour - 1/2 cup
  • Ragi flour - 1/2 cup
  • Pinch of turmeric
  • 1 red onion, chopped finely
  • 1-2 green chillies, chopped thinly
  • Salt to taste and few sprigs of cilantro
  • Water to kned the dough
  • Oil

Mix all the ingredients except oil/ghee and knead it. The dough should be wet enough so that it can be taped by  hands. It should be between liquid and solid consistency.

Keep a clean paper on a flat surface. Now spread some water over it with your hand and then take a small ball of the dough and pat it evenly to make a small thalipeeth.This kind of method ensures that thalipeeth becomes thin and tastes better. Make few wholes in the thalipeeth so that it can cook well.

While spreading the thalipeeth dip your hand in a bowl of water and then again spread the thalipeeth so that the dough becomes wet and spreads easily. Weting the hand ensures that the dough will not stick to your hand.

Hold the lower corners of the paper and lift the paper along with the thalipeeth which sticks to the paper and put it on the tawa with the thalipeeth touching the tawa and paper on top.

Remove the paper slowly.

With a spoon put some oil from the sides and in the holes.  Cover it with some lid. When it will start making sizzling sound, take out the lid and turn it over. Make it crisp and brown from both sides.

Serve the hot thalipeeth with a dollop of butter or ghee on top of it. It tastes wonderful with when eaten along with curds.

This  breakfast serving is for WWC RAGI FOR BREAKFAST and Sangeeta

and The Breakfast Club #11: Vegetarian and Savoury  and http://fussfreeflavours.com/breakfast-club/

Thursday, May 26, 2011

Eggless Instant personal cake

Today was a crazy day for Vaibhav (my dear hubby). After every few hours I was listening "I want something sweet to eat". After offering him few sweets I finally decided to make an instant microwave cake to satisfy his sweet tooth. Thanks to lifenspice for the recipe.


All purpose flour(Maida) - 3 tblsp
Powdered Sugar - 3 tblsp

Cocoa powder - 2 tblsp
Cooking oil - 3 tblsp
Yogurt - 3 tblsp
Chocolate chips - 2 tsp(Optional)
Cooking soda - 1/4 tsp

Salt - a pinch
Vanilla essence - 1/4 tsp
Chopped pecans - 2 tsp

Mix all the dry ingredients in a mug except chocolate chips and pecans.  Now add all the wet ingredients and make a smooth paste. Make sure there is no lump underneath. Now add chocolate chips and chopped pecans. Give it a stir and place it in the microwave on high for 1.5 mins. Check it if it looks wet put again in microwave for another 30 mins. Time depends on the microwave settings.
The cake will rise up in the cup but it will settle down once cooled.
The cake is ready to enjoy.

Pindi Chana Masala

Pindi Channa Masala is a north Indian Dish. Channa/chole is the Indian name of chickpeas aka garbanzo beans. This is made in almost every North Indian home. Although every home is having its own recipe, this recipe given here is followed widely. I was asked by a friend to add some authentic North Indian recipes to my blog....so here it is.

Ingredients :

Chole/ channa / Garbenzo beans - 1 cup

Chana dal - 2 tbsp
Onion - 1 medium
Tomatoes - 3 medium

mint leaves - 1/2 cup packed
Grated Ginger - 1"

Garlic - 2 cloves Cumin seeds - 3/4 tsp
Hing a big pinch
Green Chillies - 2
Salt to taste

Chole masala - 1 1/2 tsp (MDH)
Tea bags - 3
Oil - 2 tbsp

Soak chole  for atleast 6-7 hours.  Make sure to take big vessel and enough water because the chole  almost doubles. Pressure cook it with channa dal and tea bags. Add salt to it. Take care that chole should be properly boiled but not over cooked. 

Make a paste with onions, green chillies and mint leaves. Get ready the paste of tomatoes. Take a heavy bottom pan and add oil. Add cumin seeds. When seeds started crackling, add hing, add finely cut garlic ( you can crush it too), grated ginger. After few seconds add onion paste and salt. Cook on medium heat till the raw smell disappears. Add tomato paste and chole masala, Fry till the oil seprates.
Once this is cooked, add this to the cooker in which we have chole. Mix well. Adjust the salt. Adjust the consistency of chole by adding water. This depends on how thick you want your chole. Give 1-2 whistels. Garnish with onions or onion greens and serve hot.

Note : You can add some fresh lemon juice  or tamarind water to the channa.

Sunday, May 22, 2011

Mixed Fruit Juice

I was waiting for summer to enjoy some yummy coolers and now we are getting some sun....so happy for that. I try to make this juice few times a week and every one loves it.

This is an excellent morning juice, an exceedingly energy-lifting, immune-boosting and cleansing blend of fruit and vegetables.

Carrots - 12 -15
Apple - 1
Orange - 2 
Beet - 1/2
Ginger - 1''
Lemon juice - 1tbsp
Mint leaves - few
Use fresh vegetables and fruits for this juice. I've taken big sized orange and apples.
 Put every thing in the juicer except lemon juice  and take out the juice. The fruits and vegetables were in the fridge so I din't add any ice. If you wish, you can add some ice.
Serve the juice as soon as possible.

This is going to few events

                                                                                                        summer coolers event saffronstreaks

seasonal indulgence – series summer coolers

                                                                                  Show me your summer cooler


                                                   Only event started by Pari from Foodelicious hosted by simple.food


OMG - This is Awards Shower

This is a long due post. My friend Shobha from Food Maza has showered me these awards. Now I can not postpone it any more. Today I thought to say thanks to her. Thanks my dear.

I would like to share these awards with my friends

Neetu from TipsNDeals

Mythrie from Yum! Yum! Yum!

Vimitha Anand from My Culinary Trial Room...

Reva from Kaarasaaram

Kavya from  Kavya's Kitchen

Rashmi Mahesh from Easy Cook

Raksha Kamat from Raksha's Kitchen

Deksha from Dee's Kitchen

Anjali from Spice n Sugar Tales

Jay from tastyappetite

Friday, May 20, 2011

Eggless Mix-fruit Cake with Praline

I was thinking which cake should I bake for DH's birthday. I thought a lot and finally decided for mix fruit cake. Basic recipe is from  Manjula's blog with few changes.

           2-1/2 cup all purpose flour (maida)
           1 can (7oz) sweetened condense milk
           2  20 oz can mix fruits
           2 teaspoon baking powder
           1 teaspoon baking soda
           1/2 teaspoon salt
           1 cup melted butter
Preheat the oven at 325 degrees (F). I used 9" round pan to bake this cake. Prepare the pan by greasing and flouring. Drain the fruits and keep the water aside for further use. Sift all the dry ingredients together. Now add 1 cup water drained from fruits and 1 cup fruits, butter and condense milk. Fold dry and wet ingredients together. Pour the mixture in prepared pan. Bake for 40 mins and check if it is done by inserting a tooth pick in the center of the cake. If toothpick comes out clean that means the cake is done. Take out the cake from the oven and let it cool for 10 min before turning it on a wire rack. Cool thoroughly. My cake din't get hump, trim your cake if it has got hump. Cut the cake in  half  to make two layers. Pour some drained water from fruits on the cake with the help of spoon. If don't have any water left you can pour mix fruit juice or sugar water.

Doesn't a cake seem more delicious when decorated with frosting? I used cool whip for icing which taste delicious. First the cake need a crumb coat. Start by spreading a thin layer of icing onto the cake. Don’t worry if there are crumbs in the icing, this is expected. The icing layer is so thin that you will see the cake and crumbs. Keep the cake in the fridge for 15 min to set the crumb coat. Once the crumb coat is set continue with the icing. 

Praline Ingredients:

150g caster sugar
65ml water
Broken cashews


Grease a tray and keep it aside. Heat the sugar and water in a heavy bottom pan. Don't stir the liquid as we want it to be caramelised. Watch carefully. When it is light brown colour pour it on the greased tray and sprinkle the broken cashews. Let it sit for 20 mins. It should come out as a glass.

I made few batches of it. You can break it and decorate your cake with it.


Saturday, May 14, 2011

Dadpe Pohe

Poha (beaten rice) is a must have ingredient in my pantry. Poha is very handy when you have unexpected guest or when you need a quick meal. Dadpe pohe, a mixture of raw beaten rice with shredded fresh coconut, green chillies and lemon juice. This is slightly spicy from green chillies, tangy from the lemon juice and sweet from coconut...wao what a great combination!

 1 cups Thin Poha
1/2 cup  grated fresh coconut
1 big Onion
1 tomato
1 Lemon juice
Sugar to taste
1 Green chilly 
Salt to taste
2 tbsp. Oil
1/2 tsp. each Mustard + Cumin seeds
Pinch asafetida
1/4 tsp. Turmeric
Few Curry leaves
Cilantro to garnish

Heat oil. Add the mustard seeds, after they crackle add cumin seeds, add asafetidaAdd curry patta and turmeric powder. Let this tadka cool a little.

Finely chop the Onions, tomato and Cilantro. Mix together the Poha, onion, grated coconut(I used frozen) and green chiliAdd the salt and sugar.

Add the Tadka to the poha. Add lemon juice. Mix thoroughly.
Garnish with chopped cilantro and keep it for some time, so that the poha get soft.

This snack does not need any water as the onion and coconut   help in making the poha soft. 

Note: You can add roasted peanuts and serve it with sev.

This is taking part in CWS - mustard seeds started by Priya.


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