Fried Modak

Time 45 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Wheat flour/Maida 1 cup

Semolina 2 tsp

Ghee 3 tsp

Water 1/2 cup

Salt to taste

Method

For dough

First prepare dough. Heat ghee in kadai, then pour it in maida, salt, semolina mixture. Allow it to cool for 3-4 min, then knead the dough. It should be not hard nor soft. Keep it aside atleast for 15 min. 

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now take grated coconut in thick bottom pan, add jaggery and velchi powder, little salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing

Divide dough into round balls of 1 inch in size. Roll with rolling pin to make small chapati of 4-5 inch in size, add 1 spoon of saran / stuffing at the center. Now fold the sides of chapati at the center to make nice shape. Make remaining modaks accordingly.

Keep modak in idli stand and steam for about 10 min. Fry these modaks in deep kadai till golden in colour, use olive oil for frying, it consumes less oil.

Healthy Carrot Dryfruits Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated carrot 2 cup

Grated ginger 1/2 tsp
Pepper powder 1/2 tsp

Sliced dry fruits (Almond & Pista) 1 tbsp


Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Mix the grated carrot, grated ginger, pepper powder, sliced dryfruits. Do not add salt to this mixture otherwise carrot will leave water, so it will be difficult to roll the paratha. Add little more salt to the dough to compensate the salt.Mix well. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce.

Masala Ridge Gourd / Masala Dodkyachi Bhaji

Time 30 min

Ingredients

Ridge gourd 2 medium size (remove outer edges and cut into 2 inch pieces)

Finely chopped onion 2 medium size

Red chili powder 1.5 tsp 
Smooth paste of (Coconut 1 tbsp+ 1 inch ginger+3-4 garlic cloves+4-5 curry leaves+2 green chilies+ 1 tomato)  

Turmeric powder 1/4 tsp

Garam masala 1 tsp

Water 2-3 tbsp

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion, saute till onion turns golden brown. Then add masala paste+ red chili powder+ turmeric powder. Fry well for 2-3 min. Then add ridge gourd. Fry and stir well for about 2-3 min. Then add 2 tbsp water cover with lid and cook for about 7-8 min till ridge gourd is cooked 80 %. Then add garam masala powder. Stir well. Then let it cook for about 3-4 min till its done. Keep checking the water level to avoid burning. Switch off the flame, and serve hot with chapati.

Tip
Ridge gourd doesn't require much water to cook. U need to taste whether it has been cooked or not. Then add water accordingly.