Recipes – Page 17 – CookingShooking

Coconut Macaroons Recipe | Nariyal Laddus fusionified #FusionDiwali

Hey,

We’re in the festive mood and as the Diwali is just around the corner.. So here’s the second recipe on #FusionDiwali, Indian Sweets Fusionified..!

Well, we all make or buy the Nariyal Laddus/Chakki and end up having a lot of them left.. This time, just give them this touch and all will finish in a zzzoott!

This does make a great gift as well, if you wish to gift something homemade.. So, here’s how to make Coconut Macaroons(Stress on that double “o” for the kind we’re going to make) using our traditional nariyal laddus 🙂

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Coconut Macaroons Recipe | Nariyal Laddus fusionified #FusionDiwali

Ingredients

Nariyal Laddus - As Many as you like [each laddu makes 2 macaroons]
Melted Chocolate - As Required

Instructions

Preheat your oven to 160 C.
Start by taking a laddu, press it with your hand to make a oblong shape. Now divide into two horizontally and take one macaroon and tap its bottom against a flat surface to make a flat bottom.
Place the macaroons in a baking tray with butterpaper lined and then bake them for 15 mins at 160 C. Broil them further until golden.
Let them cool completely, after which make designs using melted chocolate on top of them, let it set and ENJOY THE FESTIVE SEASON! 🙂

Notes

Don't want to make it with laddus, or dont have the laddus on hand and want to make these? Just take 150ml of Condensed Milk along with 200gms of dessicated or shredded coconut, mix well then add 3 tbsp plain flour. Make portions and bake 🙂
Want to make some laddus for this, watch the video Nariyal Chakki/Laddo Video on our channel.

That sounds easy right? Its even easier than it sounds.. Din’t got with the steps? Watch the video:

These turn out to be tooo goood, so make sure to try and let me know how it goes.. Completely different from the normal laddus it is, and gluten free, egg free as well! So, do try this festive season! 🙂 Bye for today..

Thanks

Motichoor Donuts Recipe, Motichoor Laddo filled Doughnuts | #FusionDiwali

Hey,

Festive Season is here, and here I bring a dedicated series to it.. #FusionDiwali it is!

Today, let’s make something so delicious from the scrumptious motichoor laddos! Its Motichoor Filled Donuts.. 😀

Here’s the easy recipe for you..

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Motichoor Donuts Recipe, Motichoor Laddo filled Doughnuts | #FusionDiwali

Ingredients

Plain Flour - 1¼ Cup (+1/2 Cup for dusting)
Milk Powder - 2 Tbsp
Rose Water - ½ Tbsp
Warm Milk - ¾ Cup
Powdered Sugar - ⅓ Cup
Yeast - ¾ Tsp
Butter - ¼ Cup (Soft, but not melted)
Oil - To Fry
For Filling - ½ Cup Milk
Custard Powder - ½ Tbsp
Sugar - 2 Tbsp
Motichoor Laddos - 3(Normal Sized broken down.)
Pistachio - 2 Tbsp (Chopped Fine)
For final decoration - Silver Leaf - as required
Motichoor Laddos - 12 (Very small sized)
Pistachio - 2 Tbsp {Chopped Fine}

Instructions

In a bowl, add the milk, sugar and yeast. Mix and keep aside for 10 mins.
To a mixing bowl, add the 1¼ Cup Flour and 2 tbsp milk powder. Add the milk mix and make a sticky paste kind of dough. Add the soft butter and knead it for 5-6 mins.
Cover and keep the dough to proof for an hour.
After one hour, take the dough out and sprinkle flour little at a time until you get a roll-able dough.
Roll the dough out to ½" thickness sprinkling flour if needed. Use a donut cutter or a glass and a bottle cap to make doughnuts.
Keep the doughnuts in flour dusted plates/trays for another hour to proof.
For the Filling : In a saucepan, add the milk and bring it to a boil. Mix the custard powder with 2 tbsp of cold milk and pour that in to the boiling milk along with sugar.
Stir it well and cook till it gets bubbly and thick. Pour the custard over the broken motichoor ladoos. Mix well and keep the refrigerator for an hour to chill.
Heat the oil, and add the donuts in medium hot oil. Fry until golden. Transfer to a kitchen towel for the excessive oil to soak in and then let them cool down to get soft.
Once the doughnuts get soft, take a knife and make small slits in the outer or inner cucircumference of it and then fill the filling in them generously using a piping bag.
Apply sliver leaf in the doughnuts and then place motichur ladoos on top of the donuts. Sprinkle some pistachios and ENJOY!

Watch the video as well:

Ohh, look at these. dont these look appetizing with all the filling inside? Motichoor Laddos, are so scrumptious on its own.. Just feel what would the combination be like 😉 😀

Well, Bye for today.. More fusionifed dishes coming this week, Stay Tuned ♪ ♫ ♪ 🙂

Thanks!

Cheesy Garlic Bread Sticks / Cheese and Corn Stuffed Garlic Bread Sticks

Hey,

Today, let’s cook up a very popular ~~bread~~ appetizer/snack that is splendid to the eyes, as well as to your tastebuds!

Well, this is Cheese and Corn Stuffed Garlic Bread Sticks, or in other words Stuffed Garlic Bread Sticks.. Let’s dive in!

Very easy to make, yet one of the most delicious dishes.. Dominos serves this in there menu, and Here I’m showing my way to make it 🙂 Bdw. looks cheesy na?

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Cheesy Garlic Bread Sticks / Cheese and Corn Stuffed Garlic Bread Sticks

Ingredients

For Dough - Plain Flour - 1¼ Cup
Instant Yeast - ½ Tsp
Sugar - 1 Tsp
Garlic Cloves - 8-10 {Chopped Fine/Minced}
Garlic Powder - ½ Tsp
Onion Powder - ¼ Tsp
Salt - To Taste
Oil - 2 Tbsp
Oregano - ½ Tsp
Basil - ¼ Tsp
Thyme - ¼ Tsp
Chili Flakes - ½ Tsp
For Spice Mix - Salt - 1½ Tsp
Black Pepper - ¾ Tsp
Oregano - 2 Tsp
Garlic Powder - 1½ Tsp
Onion Powder - ½ Tsp
Basil - ½ Tsp
Rosemary - ½ Tsp
Thyme - ½ Tsp
Red Chili Flakes - 1½ Tsp
Kashmiri Red Chili Powder - 2 Tsp
Amchoor Powder - ½ Tsp
Sugar - ¼ Tsp (Optional)
For making the breadsticks - Corn Meal - To Dust
Mayonnaise - 2 Tbsp
Grated Cheddar Cheese - About ⅓ Cup
Sweet Corn Kernels - 3-4 Tbsp
Jalapenos - 2 Tbsp {Small chunks}
Grated Mozzarella Cheese - Little more than ⅓ Cup
Spice Mix - As Required
Butter - To Grease
Oregano - ¼ Tsp

Instructions

For the dough : add the yeast and sugar to ½ cup water and keep aside for 10 mins.
In a mixing bowl, add all the rest ingredients and mix well add the yeast and water mix and make a dough if needed add more warm water. Knead the dough for 5-6 mins.
Place the dough in a greased bowl and cover with a damp towel/cling warp and let it prove for a hour or until its doubled.
For Spice Mix - Add all the ingredients in a mortar-pestle and pestle it down until well combined and grounded for about 10-12 mins.
For making the breadsticks - After the dough has proved, take it out and place it in a corn meal dusted surface and knead for a minute or two.
Roll the dough out to 26cm diameter in a corn meal dusted surface.
Spread mayonnaise in one side of the dough(in a semi circle way), get some cheddar cheese in, followed by sweet corn kernels, jalapenos, a little of spice mix and mozzarella cheese.
Apply water in the edges and fold over. Press down the edges. Something like a calzone it is so far.
Transfer this to a tawa/pizza tray which is very well greased with butter. Make slits in the bread at 1 inch difference to make the slits but just make slowly and dont go to the bottom.
Take butter and grease the bread with it. Sprinkle the spice mix over and a little of oregano.
If you like more of bread structure, let it rest for 25-30 mins before baking. Otherwise bake it right away at 200 C in a preheated oven for 20-25 mins or until its well baked.
Give your temptations a wait of 10 mins before slicing.. Slice and serve..

Notes

I usually add the spice mix in the dough instead of adding the oregano, basil, thyme, chili flakes. Works both ways and taste awesome both ways.

Video :

So, whatcha waitin? Make and enjoy 🙂 Liked it? Make sure you share it with your friends 🙂

Thankzzz..

Eggless Mayonnaise Recipe / Delicious Dips n Sauces

Hey!

Today, let’s make Eggless Mayonnaise!

Well, a lot of the times we think what to serve as a dip.. Specially when we’re in a hurry.. Sure, there are many dips available in Market but nothing like homemade right? Here, I bring my eggless mayonnaise recipe.. Tastes excellent, specially with fries! 🙂

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Eggless Mayonnaise Recipe / Delicious Dips n Sauces

Ingredients

Soy Milk - ¼ Cup
Sugar - ¾ Tsp
Vanilla Essence - 2-3 Drops
Vinegar - Between 1½ to 2 Tsp (I used Apple Cider)
Black pepper - ¼ Tsp
Mustard Sauce - ½ Tsp
Oil - ½ Cup
Salt - To Taste

Instructions

In a blender/tumbler/bowl add the milk, sugar, vanilla essence, vinegar, pepper, mustard sauce, salt mix and keep for 5 mins.
Now add Oil in a slow stream while whipping the mixture till all the oil is incorporated and the dip is thick. Whip for another minute or two. Refrigerate and serve!

Notes

Feel free to adjust the salt, sugar, mustard sauce quantity. But DO NOT lessen the amount of oil.
I

Well, this is so easy to whip up and gets ready as you fry your fries, not to forget with the power in your hands, whiz up any flavor you wish right from parsley to garlic!

Thankzzz..

Coconuty Cream Filled Chocolates / Suprise Inside Bounty Inspired Chocolates

Hey!

Today, we’re going to make some chocolates.. And, you know what? You’re going to go gaga over these!

Sky’s the limit when it comes to flavors you can make but I personally love the coconuty flavor.. Specially Bounty Chocolates, so I thought to recreate something like and it was much much better..

Let’s get rockin with Surprise Inside Chocolates, but first look at the filling.. 😀

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Coconuty Cream Filled Chocolates / Suprise Inside Bounty Inspired Chocolates

Ingredients

Milk Chocolate - 175g
Dark Chocolate - 75g
White Chocolate - 50g
Cream - 60ml
Desiccated Coconut - 2-3 Tbsp
Raisins - 1 Tbsp

Instructions

Start by melting the Milk and Dark Chocolate in Microwave for 30 seconds, Stir and reheat for 20 more seconds stir. It should Melt or give it 10 second bursts until completely melted.. Keep Aside
In a Saucepan, simmer up 60ml cream, then pour it over 50grams of White Chocolate. Shake the bowl to make sure the chocolate is covered in hot cream.
Stir the cream and chocolate mix till you get it homogeneous. Let it cool down to room temperature.
Take some ice cubes and water in a big bowl, and place the White Chocolate Ganache bowl over it and start whipping it till you get some peaks. Add the desiccated coconut and raisins and stir. Filling is ready.
Get a chocolate mould and fill that ⅓ to ½ half way with the melted chocolate which should not be hot or warm.
Take the Filling and stuff that into a piping bag. Snip off the bottom and pipe it in the moulds in the center of each mould slowly in such a way that it goes in and the melted chocolate comes to the edges till ¾ of the mould.
Tap the mould and then fill the mould till the top with more melted chocolate and tap again.
Freeze for 5 mins. Take out and invert over the mould and see if the chocolate has left the mould and the plastic thing is visible, if it does the chocolate should come from the mould. If it does not freeze for some more time or tap to get the chocolates out. If using a silicone mould, press and squeeze from the back the mould to get each chocolate out. ENJOY

Notes

Don't whip the filling or make it super stiff, as it gets stiff as its refrigerated.. The picture shown tells that 🙂

Have a look at the video 🙂

This is such a thing that you’d just love it! I personally, just cannot stop why because the flavor combination is impeccable! Make these just for any time chocolaty treat or pack for your loved ones this festive season! 🙂

Thanks!

Pasta in White Sauce / Alfredo Pasta, Indian Style | Kiddie Lunch-box Special

Hey Foodies,

I’ve been getting a lot of requests for Pasta recipes.. So, Here I bring the first one, very easy and basic yet tastes fantabulous!

Kids want pasta, noodles all the time and this would be adored.. Why you ask? Don’t you think it looks so colorful? And the cheeessy bit?

Let’s get onto it..

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Pasta in White Sauce / Alfredo Pasta, Indian Style | Kiddie Lunch-box Special

Ingredients

Fusilli Pasta / Spiral Pasta - 1¼ Cup
Oil - 1 Tbsp
Butter - 2 Tbsp
Plain Flour - 1½ Tbsp
Milk - 1 Cup
Cheese - ¼ Cup (I prefer any of Mozzarella, Gouda or Cheddar)
Olive Oil - 2 Tbsp
Garlic Cloves Chopped - 6-7
Gr Chili Chopped- 2
Basil Leaves - 7-8
Onions Chopped - 1
Corn - 3-4 Tbsp
Red Bell Pepper Chopped - 3-4 Tbsp
Yellow Bell Pepper Chopped - 3-4 Tbsp
Green Bell Pepper Chopped - 3-4 Tbsp
Salt - To Taste

Instructions

Start by boiling a couple of cups of water, to that add a tablespoon of regular oil and salt to taste. Throw in the pasta and let it boil till Al dente, strain and keep aside.
In a saucepan, make a roux by adding the butter and flour and cook for a moment. Pour in a little amount of milk at a time to avoid lumps and stir regularly. Season with salt and pepper and cook till thick. Switch off the flame, and add the cheese in. Béchamel sauce is ready.
In a wok/pan, add the olive oil. Once hot add the garlic and chili. Saute and tear the basil leaves in, add the onions, red green and yellow bell pepper and corn. Stir it up well..
Season with salt and pepper, add the pasta and toss it up! Pour the Béchamel in, and stir, stir stir. Ready to be served, bon appétit!

Notes

Don't have Fresh Basil? Use Dried one 🙂

Watch it down..

Now, I expect you to give this one a try.. Cause aren’t we making the regular Marinara / Indian Style Pasta for too long?

Thanks..

Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen

Hey Foodies,

Thanks a milli to you.. We’ve made a new kitchen.. Thanks a ton for your love and support.. Keep showering and I’ll bring exciting recipes for you 🙂 Haven’t you checked the pics of our kitchen? How can it be? Aren’t you following us on Facebook, Google+, Twitter??? Go ahead, follow us there and check the pictures.. 🙂

Ofcourse after boiling some milk and making halwa(following typical rituals :P), I made some Dal Tadka which is in typical Dhaba Style, Well some restaurants(or starred dhabas :P) are also coming with this type of taste..

With some Naans, Kulchas, Pulav or simple steamed Rice, This is a blessing to have! So, let’s ring on the recipe..

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Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen

Ingredients

Moong Dal / Skinless Green Gram - 3 Tbsp
Tuvar Dal / Split Pigeon Pea - 2 Tbsp
Chana Dal - Split Bengal Gram - 2 Tbsp
Urad Dal / Skinless Black Gram - 1 Tbsp
Moong Chikla Dal / Split Green Gram - 1 Tbsp
Salt - To Taste
Haldi / Turmeric - ½ Tsp
Tomatoes [Roughly Pureed] - 4
Onions [Chopped Fine] - 3
Ghee - 3 Tbsp
Cumin Seeds - 1 Tsp
Ginger - 1"
Garlic - 7-8 Pods
Green Chili - 2
Dried Red Chili - 3-4
Bay Leaf - 2
Hing - ¼ Tsp
Cardamom - 2-3 {Crushed}
Whole Coriander Seeds- 1 Tsp {Crushed}
Chili Flakes - ½ Tsp
Chopped Coriander - Handful
Cumin Powder - 1 Tsp
Garam Masala - ½ Tsp
Kashimiri Red Chili Powder - 1 Tsp
Coriander Powder - 1 Tsp
Amchoor Powder - ¾ Tsp
Kasoori Methi{roasted and crushed} - ½ Tsp
Charcoal - 1 small piece
Ghee - ½ Tsp

Instructions

Wash twice and soak the dals in a cup of water for 30 minutes. Pressure Cook the dals with some more water added about ½ cup, salt to taste and ½ tsp haldi for 4 whistles on high, then leave for 2 minutes in medium flame.
Heat up ghee in a pan. Crush up ginger, garlic and chili using a mortar-pestle. Add the cumin seeds to the ghee, once sizzles add the bayleaf, dried red chili, hing, along with the crushed mixture.
Saute for a moment, add the cardamom, crushed coriander seeds, chili flakes. cook for a minute.
Add the onions, ¼ tsp salt and cook till brown. Once starts leaving fat and is brown, add the tomato puree, salt to taste and cook for 10-12 mins or until starts leaving sides and fat.
Once done, add a handful of chopped coriander, cumin powder, garam masala, kashmiri red chili powder, coriander powder, amchoor and kasoori methi. Mix well and cook for another 2-3 mins..
Add the cooked dal, and cook for 3-4 mins.. Make sure the dal is not watery, It should be very thick. Add ½ cup water, mix well and cook for 5 mins.. Switch off the flame.
Heat up a charcoal until fiery red. Place a small stainless steel bowl in the dal and make sure it stays and does not sink, put in the hot charcoal and pour in a few drops of ghee. Quickly cover the pan. This will bring the real dhaba/restaurant taste, the smoky taste. Let this be like for 10 mins.
Take the bowl out, mix the dal and relish!

Notes

You can also add in a tablespoon of overnight soaked rajma/kidney beans with the dals if you wish to.

Sugar Free Rasgulla Recipe – Bengali Rasgulla with Sugar Free | Sugar Free Sweets

Hey, Here comes another sweet recipe, but this time its sugar free. Now-a-days more and more people are not able to eat a lot of sugar.. Have been getting a lot of requests for Diabetic Friendly recipes.. So, I thought to start with this Sugar free Rasgulla.. Yes, Yes, I used Sugar Free Natura which is nothing but sucralose and having a lot of it isn’t a good thing for diabetics. But I believe, having one in once in a looonnngg while doesn’t matter much ya? I’m not very much known to diabetics to be true as noone in my family is diabetic.. You can use any Sucralose in this recipe.. And even cut down the sugar to half, that is add 10 grams of Sugar Free Substitute. Without any much delay, let’s get on to the recipe.

Video time:

Text recipe:
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Sugar Free Rasgulla Recipe - Bengali Rasgulla with Sugar Free | Sugar Free Sweets

Ingredients

Fresh Raw Pure Cow Milk - 1½ Liter
Sugar Free Natura - 19 Grams (READ NOTES)
Lemon Juice - 2 Tbsp (Mixed with 2 tbsp water)

Instructions

Start by heating up the milk in a pan stirring regularly till it gets a boil. Shut off the flame, and let it cool for a minute.
Slowly pour in the diluted lemon juice stirring well until it separates into whey and cheese/chenna.
As soon as the milk curdles, strain it over a cheesecloth/muslin cloth which is lined in a colander over a bowl.
Pour cold water over the cheese to get it cold and get rid of acidic taste/flavor. Gather the edges and squeeze lightly. Tie it somewhere like on faucet / drawer handle and let the whey drip and excess moisture leave out for 30 minutes.
In a deep and wide vessel/pan add in 9 cups of water along with the sugar free substitute. Heat it up till it gets a roaring boil.
Once the chenna has been dripping the moisture for 30 minutes, take it out and see if it lightly crumbles and breaks its ready otherwise squeeze out the moisture from it. There needs to be a little bit of moisture in the chenna, but it should not be wet either.
Divide the chenna into equal sized balls. I made 15 out of it.
Drop the balls in the vigorously boiling syrup and cover for 5 minutes. After 5 minutes, take the lid off and cook for another 10 minutes. Make sure the syrup if continuously boiling, adjust the flame accordingly.
After it has been cooked for 15 minutes in total, take them out to a bowl with minimal syrup to cover them. Boil the remaining syrup for another 5 minutes and then pour all together to the boil.
Let it cool to room temp, refrigerate then and enjoy! 🙂 Tastes best once rested for 7-8 hours, I prefer to make mine in evening and serve next day.

Notes

I used Sugar Free Natura which comes in powder form. I DO NOT recommend you to use the sugar free tablets/pellets as they might bring a bitter taste. You can use any sugar free which is sucralose.
If you are thinking to cut down on sugar even more, feel free to add 10grams of it or even less.. But if you divide the sugar free and rasgullas, its less than 1 and a half sachets Per Rasgulla of sugar free that you usually add to your tea/coffee..

This is a must for you to try, And I hope you will definitely try 🙂 No compromise on anything, just tastes fantastic!

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

Eggless Chocolate Cake in Microwave(Less than 5 mins) With Hand Whipped Amul Cream

Hey,

We’ve done a lot of bakes without oven, but nothing on microwave right? Here comes our new series..

Today, Let’s cook up a scrumptious eggless chocolate cake, Homemade Style.. Along with a quick frosting.. Which is nothing but, our own low fat cream.. I mean our Amul cream whipped with hands and stabilized and flavored with chocolate.. Sounds thrilling to me atleast 😛

Let’s start with the video recipe..

Textie time now…
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Eggless Chocolate Cake in Microwave(Less than 5 mins) With Hand Whipped Amul Cream

Ingredients

For Chocolate Cake - Milk - ¾ Cup
Vinegar - ¾ Tbsp
Vanilla Essence - ½ Tsp
Oil - 3 Tbsp
Flour - ¾ Cup
Powdered Sugar - ¾ Cup
Corn Flour - 1 Tbsp
Cocoa Powder - 2 Tbsp
Baking Soda - ½ Tsp
Oil - To Grease
For Icing - Amul Cream - 2 Packs of 200 ml.
Powdered Sugar - ¼ Cup
Dark Chocolate - 150 grams
For Assembling: Cocoa Powder - ½ Tsp
Sugar - 3 Tbsp
Cherries - 10-12
Melted Dark Chocolate - 50g
Melted White Chocolate - 50g
Dark Chocolate - For Making Shavings
White Chocolate - For Making Shavings

Instructions

In a bowl, add the milk, vinegar, vanilla essence, and oil and mix well.
To a mixing bowl, add the flour, powdered sugar, corn flour, cocoa powder, baking soda and whisk to combine altogether.
Pour in the wet mixture to the dry and whisk well.
Grease a silicone cake tin / bowl of 6-7" diameter with oil. Pour the batter in.
Microwave the cake for 5 minutes. My was done in 4:30 minutes and my microwave is of 800watts. Check with a toothpick at about 4:30 if comes out clean, cake is ready. If not microwave for another 30 second.
Take the cake out and let it cool to room temperature. If you wish to serve the cake as it is without cream, you can do it warm as well.
For Icing, Refrigerate the 2 packs of cream for atleast 24 hours. DO NOT SHAKE THE PACK AT ANY POINT.
Snip the top off, and scoop out the thick cream. Usually the cream is separated in the pack like thick cream on top and whey/thin cream in the bottom on the pack. Carefully take the thick part and add to a bowl which has been kept in freezer for 15 mins.
In a bigger bowl, add some ice cubes and a little water and then place the bowl with cream. Start beating the cream to form peaks. It will take about 20 minutes to reach the thickness.
Add powdered sugar and keep aside for a moment.
Place 150g of dark chocolate in a microwave safe bowl and microwave it for 30 second, stir and repeat until completely melted.
Once melted, keep aside till it cools off to room temperature.
Add a little bit of cream to the chocolate and stir generously. Now add the chocolate mix to the cream and whip very well till its stiff enough. Refrigerate until ready to use.
For Assembling - Take a turntable/place a big plate over a bowl. Place the cake, and slice the cake into two layers, keep aside.
Mix ½ tsp cocoa, 3 tbsp sugar and 3 tbsp water and microwave for 2 mins. Let it cool to room temp.
Place one layer of the cake in the turn table, smear the syrup and then add some cream. For easier application, i added my cream to a piping bag, then piped it.
Scatter cherries, and place the another layer. Smear syrup and clot some cream and spread using a spoon for rustic homemade look!
In a piping bag, add the dark and white chocolate and just put in a spoon/fork and take out to make a marble effect. If the chocolate is too fluid and warm, it will just pour out if you snip the tip of.. So just refrigerate the piping bag for 5 mins or wait for the chocolate to get a little cold and thick before adding to the piping bag.
Snip the tip off the piping bag and pour the chocolate over the edges of the cake for that dribbling effect!
Take dark chocolate for making shavings about 50 g, and peel it using a peeler to make shavings, Similarly do it with white chocolate. Scatter this over the cake and ENJOYYYYY!

Notes

Note in Regard to the Stabilizing Amul Cream.. Make sure the cream is atleast whipped to soft peaks or thick enough as shown in video. Also make sure the chocolate is NOT warm/hot else it wont work. Cream should be cold.

I’m sorry for such a long recipe, but very easy it is.. Try it to believe! Taste is out of the world.. A pure chocolaty affair! <3 Enjoy! 🙂

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

Traditional Steamed Modak Recipe | Ukadiche modak – Ganesh Chaturthi Special

Heya Foodies,

Today a simple traditional recipe, but a true relish! Modaks 🙂 Well, everybody knows how much modaks are loved by Ganpati Bappa, and even we the devotees.

We’ve already done a video on it in 2012.. But here’s my new version 🙂

Check the video recipe – >

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Traditional Steamed Modak Recipe | Ukadiche modak - Ganesh Chaturthi Special

Ingredients

Jaggery - ½ cup
Ghee - 2 tbsp.
Fresh Coconut (grated) - 1 cup
Poppy Seeds (khus-khus) - 1 tbsp.
Sesame Seeds - 1 tbsp.
Assorted nuts (chopped) - 4 tbsp.
Cardamom - 6 pods
Salt - ¼ tsp.
Sugar - ½ tsp.
Rice Flour - 1 cup

Instructions

Roast the poppy seeds and sesame seeds. Set it aside.
In a pan, add the jaggery to melt. Add a tsp. of ghee so that it melts well and doesn't stick to the pan. Once the jaggery melts, add in the fresh grated coconut. Next in, add the roasted poppy seeds and roasted sesame seeds. Top it with the nuts and crushed cardamom pods. Stir well and the stuffing is ready.
Take a pan, add a cup of water and let it to boil. Add a 1 tsp. of ghee, salt and sugar to the water. Next, add the rice flour to the mixture, and mix well. Cook it for 2 min And, then off the flame and cover it up with a lid for 5 mins.
To form the dough, bring down the rice flour mix to a surface, and start forming a dough by slowing adding little water and ghee whenever needed. Once, it is smooth, and not breaking, it shall be good for the modaks.
In the steamer bottom, let the water boil and in the mean time lets make the modaks.
Grease the modak mold with ghee, add the dough t it, form the shape, fill the stuffing and close. Bring out of the modak mold. Same way, do all the modaks.
Once all the modaks are done, place them to the steamer decks, which is lined with muslin cloth. Plantain leafs can be used if available. Steam for 15- 20 mins in medium flame.
Pour in some melted ghee to the steaming hot modak, and Modaks are ready to be served.

Now, you gotta try this and serve to our Ganesh Ji 🙂

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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