Baby Steps to Making Eggless Modak Cookies with Chocolate Center (Sugar Free)

We have been serving the same old traditional Modaks to Ganpati Bappa for so many years. Don’t get me wrong, I love traditional modaks but I believe in giving some variety to Bappa. It’s been few days since Ganesh Chaturthi began and his belly is loaded with traditional modaks. How about taking 20 minutes to make this Eggless Modak Cookie for Lord Ganesha this weekend?

Eggless Modak Cookies with Chocolate Center (Sugar Free)

This is an orange flavoured modak with chocolate center. It is a pure vegetarian cookie. This No egg cookie recipe is made with sugar free. If you wish to use regular sugar replace it with the same quantity of powdered sugar.

For 6-8 Cookies

Ingredients

Refined Flour              100grams

Sugar Free Sweetener  30grams

Butter, softened          50grams

Orange Peel (use only the zest)          7grams

Cold Water few drops

Dark Chocolate, cut into pieces (use buttons)           50grams

Vegetable Oil to grease mould

You Will Need

Modak Mould

Baking Sheet

Method:

1) Preheat the oven at 200 degree Celsius.

Sieve the flour and the sugar free together for proper mixing. Take this mixture on a flat surface rub in the butter into the flour using your fingertips, until the texture becomes like breadcrumbs.

2) Use a zester to only grate the outer layer of the orange peel. Be sure not to get the inner, white layer since it is bitter. Add the orange zest to the mixture and mix well.

3) Sprinkle cold water on the mixture just to bring the mixture together. It will still be crumbly but do not knead the mixture at all. Once you bring it together, cling wrap it and pop it to chill for 20 minutes.

4) Remove the mixture from the cling wrap and divide the dough into 6 equal parts (depending on the size of your modak mould). Save a little extra dough on the side.

5) First, take a bowl full of water with a tablespoon of vegetable oil mixed in it. Apply this water and oil mixture properly on the inside of the modak mould. Apply this water oil mixture on your hands. Take a lemon size portion from the dough mixture and round it up in your palm. Put this portion of dough inside the modak mould.

6) Make a cavity in the center of the dough with your thumb. Press the dough evenly with your fingers, on the sides of the modak mould, making a large cavity in the center. Add a small cut pieces of chocolate in the cavity and fill up the cavity completely. Take another small piece of the dough kept aside and seal the modak from the bottom, making it flat and even on the base. Open the mould and remove the modak. Finish the entire dough by making even size modaks.

7) Line the baking tray with a baking sheet. Place the cookies on the sheet and pop the tray into the oven for 10-12 minutes at 200 degree Celsius.

8) Remove the cookies from the oven and keep them to cool for 20 minutes before lacing them in your cookie jar.

Lights. Camera. Chutney; the Misunderstood Condiment

Enjoy a samosa and kachori or idli and wada, even with momos we Indians cannot do without chutney. Yet, chutney has not got due recognition in our diet. Often Chutney is misunderstood as being a simple condiment like Tabasco or mustard sauce. This characterisation has led us to believe that chutney is just a flavour enhancer, however, other functions of chutney are often neglected. #chutney not only adds to the taste and nutrition of our daily meals but also helps in digesting our food. #foodmantra

Chutney is one of the best ways to eat fresh and healthy food. Most chutneys, as a rule are made with fresh, raw ingredients. The ingredients are uncooked and therefore provide the nutrients that are destroyed by heat. Dietary fiber present in ingredients like coconut, coriander and tamarind, frequently used in making chutney, aid proper digestion.

Different chutney is eaten with different food, from wada-pav in Maharashtra to idli in Tamil Nadu, from aloo-tikki in UP to dhokla in Gujarat. The sweet, sour or spicy flavours in chutneys not only compliment Indian snacks but also act as a moistening agent to dry snacks. In modern times making chutney requires a simple spin in the blender as opposed to hours of hard work that our ancestors put in making them. This is a boon now that fresh chutneys can be prepared everyday in a matter of minutes.

The ingredients in chutney, the flavour balance and its nourishing properties can be altered according to individual preference or specific requirements of the body. Eating different chutney for ailments or specific requirements of the body to maintain good health is a practice adopted by Ayurveda practitioners. For instance using dates, which is a gentle laxative in chutney will ease constipation on the other hand, using fennel seeds (saunf) as a flavouring agent in chutney cures an upset stomach.

Types of Chutney

Dry Chutneys have a longer shelf life. They are often prepared and kept for several months due to their good keeping quality. They can also be carried along during travel to be eaten with Indian breads or idlis.

Gun Powder is a dry mixture of roasted pulses ground together along with chilly and spices. It is a common part of the diet in South Indian states. There are many recipes of gun powder, in fact, it is said that each village has a unique recipe for their gun powder.

Peanut Chutney is made with red chilly, garlic and peanuts.

Coconut Chutney is made with dried coconut, garlic and red chilly.

Wet Chutney

These freshly prepared chutneys cannot be stored for long periods. They provide nourishment as well as flavour with uncooked ingredients.

Date- Tamarind

One of the best #chutney I have recently learnt about is dates-tamarind chutney. It has the goodness of both and the sweet n sour flavour.

Dates-Tamarind #chutney #twecipes soaked tamarind + Black Salt + Cumin Seed powder + Dates + Jaggery + Red Chilly + Mint (Optional) Great for the stomach #foodmantra

Try it with samosa, dhokla or kachoris.

Dates are a gentle laxative, rich in iron, potassium and calcium. Tamarind, which is used in equal proportion with dates contains dietary fiber which helps in easing digestion. Save the recipe to cure constipation.

Coriander-Mint

The refreshing aroma of mint, coriander and lemon in chutney, add green chilly and it’s heaven on earth. This chutney can brighten up any dish you care to serve with it. I love using this chutney on boiled potatoes, with aloo-tikki or in bhel.

Coriander leaves + Mint leaves + Green Chilly + Rock Salt + Lemon Juice

In the summer I like to use raw mango in place of lemon juice to add the a new zing to the chutney.

In Coriander-Mint #chutney, both the herbs help in digestion. Lemon maintains immunity with Vitamin C and along with anti-oxidants in green chilly is good for the skin.

Tamarind-Ginger (Sonth)

This chutney is bursting with flavour, it is tangy and vibrant, the sweet, sour, spicy flavours of this chutney will blow your mind. The tamarind and jaggery are cooked together for a few hours to thicken and reduce.

Soaked Tamarind + Jaggery + Ginger + Roasted Cumin powder + Black salt + Red Chilly + Garam Masala powder

Tamarind, ginger, cumin and black salt are all beneficial to the stomach and ease the digestion process.

Coconut

Across the world, chutney is most frequently identified with the presence of coconut in it. Coconut chutney can be made in combination with a variety of ingredients such as coriander and green chilly, sesame, garlic and red chilly, ginger and as such. In this section, we are looking at a simple coconut chutney which blended together with salt and a little coconut water to make a smooth paste.

All coconut chutney are then tempered with some hot ghee, mustard seeds and curry leaves. Urad dal and green chilly can also be added to the tempering.

Coconut #chutney for instance provides dietary fiber, beneficial fats for the body and boosts energy levels.

Groundnut (peanut)- Sesame

This chutney may or may not be tempered with ghee, mustard seeds and curry leaves.

Roasted Peanuts + Sesame + Garlic + Red Chilly + Salt

Peanut #chutney for instance helps increase 'good' cholestrol or LDL and decreases bad cholestrol in the blood. Garlic boosts immunity and is also an anti-carcinogen.

Tomato

There are two types of tomato chutneys. The one mentioned below is the fresh tomato chutney which can be eaten with onion fritters or paranthas. The other style is the Andhra-style tomato chutney that is made with cooked tomatoes, mustard seeds and tamarind and can be pickled and stored for several months.

Tomato + Coriander leaves + Green Chilly + Salt

Tomato chutney can be tempered with ghee, mustard seeds and curry leaves.

Fresh tomato chutney helps prevent some cancers, known to prevent prostrate cancer. #foodmantra

There's a reason grandma gave us ginger, tamarind #chutney with kachoris, she knew we'd love it and we couldn't digest kachoris without it. We are taking Indian Cuisine across the world and yet the significance and importance of chutney in Indian Cuisine has not been recognised as it should be. Let’s bring this ‘star’ of the kitchen into the spotlight.

The Tale of Curdled Milk and a Magic Wand; 6 Ingredient Curry

Don’t you hate it when the milk curdles when you’re boiling it? Personally, I love it when that happens. In fact, at times I add in a few drops of lemon juice while warming milk to make homemade paneer. I love using homemade paneer in my curry in place of regular paneer. When I was training as a chef, they would make rasgulla-like balls of homemade paneer and use that in their paneer preparations. Bind the homemade paneer together to make some delectable, melt in the mouth koftas. This is by far the simplest Curry one can make.

Tip: Be sure just to add in a few drops of lemon juice while boiling milk. Too much acid will lead to dry and rubbery homemade paneer.

Simple White Gravy with Cheese Koftas

This is a rich, creamy curry sauce with cottage cheese balls, it is by far the simplest Indian curry I know.

Serves 4

Ingredients

For the Curry:

Cashews ¼ cup

Black Peppercorns 4-5

Green Chillies 2, slit

Garlic 3-4 cloves, peeled and crushed

Cream 2 tablespoons

Vegetable Stock or Leftover Liquor from the Paneer ½ cup + 1 cup

Butter 1 tablespoon

Salt to taste

Cheese Kofta:

Homemade Paneer 1 cup

Processed Cheese, grated ½ cup

Paprika ½ teaspoon

Salt to taste

Refined Flour ½ cup

Vegetable Oil for frying

Method:

For the Curry:

Grind the cashews, peppercorn, green chillies, garlic and ½ cup stock together. In a blender add in the remaining water with the ground mixture and blend the ingredients together.

Melt butter in a pan, add in the blended mixture and allow it cook until the curry thickens. Add in more stock if necessary. Add in salt and mix. To finish, turn off the heat and then add in the cream and mix it in. Garnish the dish with Green Chillies.

For the Koftas:

Crumble paneer with the help of your fingers and add in grated cheese, salt and paprika. Mash the mixture well. Knead the mixture like dough until it is smooth and blended together.  Roll it into a cylindrical shape. Divide it into equal portions with the help of a knife.

Round them up one by one into balls. Be sure there are no cracks on the surface. Add in more cheese  to bind if required. Flatten the cheese balls between your palms.

Roll the koftas in seasoned flour and place them in a refrigerator.

Heat oil for frying in a deep pan. Once the oil is hot, pop in the koftas one by one and fry them till they are golden brown. Place them on an absorbent paper towel once they are done to absorb the excess oil.

Pop these kofats into the curry. Serve with steamed rice or  hot rotis.

PS: In place of paneer, non-vegetarians can add in boneless chunks of chicken. 

Hot Green Puris on a January Morning!!

Bathua (Chenopodium/ White Goose-Foot/ Fat-Hen) Puri

Bathua is grown extensively in North India with wheat. Bathua is rich in iron and is used to make raitas, saags and puris. Bathua puris can be eaten with pickle for breakfast, at tea time or as bread with vegetables during meal times.

For 18-20 Puris

Ingredients

Whole Wheat Flour (Atta) 3 cups

Gram Flour (Besan) ¾ cup

Bathua, cleaned 1 bunch

Asafoetida (Hing) 1 tspn.

Red Chilli powder a pinch

Salt (Namak) to taste

Vegetable Oil (Tel) for frying

Method:

Clean the bathua. Blanch the bathua leaves and grind them into a smooth paste with a pinch of salt.

Take whole wheat flour and gram flour on a flat surface and add in the bathua paste, asafoetida, salt and red chilli powder.

Mix these ingredients with flour. Add a few drops of water if necessary. Bind the ingredients together and then knead it into smooth dough. Round it up and cover with a damp cloth. Rest the dough for thirty minutes.

Divide the dough into 18 -20 equal portions. Round up one part of the dough, flatten it and smear it with oil. Roll out the dough into a circle.

Heat oil for frying in a deep pan. Add in the puris one by one and deep fry them until golden brown. Puris should be cooked on both sides.

Try these rich in iron puris with lemon pickle!