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NO COOK CHOCOLATE MODAK

During Ganesh Chaturthi bloggers come up with many unique and variety ideas of modak recipes.If you are looking for a quick version of modak, trust me this post is for you.It can be prepared within 20 minutes and tastes absolutely delicious.These instant sweet requires very few ingredients which makes it an excellent choice for any one to go for it.

These modaks are sugar free and the enhanced chocolaty flavor will definitely satisfy the sweet cravings of your entire family and friends.

Traditionally, modak has been prepared by stuffing inside freshly grated coconut and jaggery, while the outer coverage is made of rice flour dough or wheat flour. Then it can be cooked either by steam cooking method or by deep frying.

HERE’S THE RECIPE

INGREDIENTS

Digestive biscuits-8

Cocoa powder -3 tbsp

Ghee- 3 tbsp

Honey -3 tbsp.

INSTRUCTIONS .

  • Cut all the digestive biscuits into small pieces.Put it in a blender and grind till we get a coarse powder out of it.
  • Next add cocoa powder ,blend it once more and make sure cocoa powder combined well with coarse mixture of biscuits.
  • Transfer to a mixing bowl and add ghee which will help the mixture to hold the shape properly.
  • For sweetness add honey and stir it well.
  • Fill the modak mould with prepared mixture by pressing it tightly.If there any vacant space inside the mould ,modak won’t turn out in exact shape .
  • Gently demould modak by removing it from the edges and transfer into a serving plate.
  • Once we demould all modaks ,refrigerate them for half an hour to make it firm and non sticky.
  • Enjoy with your loved ones these instant chocolate modaks. It’s really worth trying .

INSTANT CHOCOLATE MODAK RECIPE WITH STEP BY STEP IMAGES

DIGESTIVE BISCUITS -8 PIECES
GRIND IT COARSELY.
Add cocoa powder and blend it well.
Coarse mixture is ready.
Add melted ghee .
Add honey which will give enough sweetness for modak.
Stir in well.
Fill in the modak mould by pressing the mixture tightly.
Gently demould it by leaving the edges.
Perfect shaped chocolate modak is ready.
Refrigerate for half an hour and Serve !!!!!!
Kids’ favorite chocolate modak is ready to enjoy !!!!!!
Featured

CRISPY CORN /CHATPATA CRISPY CORN RECIPE

INGREDIENTS

CORN COBS-2

CORN FLOUR -2&1/2TBSP

RICE FLOUR-3TBSP

SALT AS PER TASTE

OIL FOR FRYING

FOR SEASONING

CHILLI POWDER -1/2 TSP

CHAAT MASALA -1/4TH TSP

CUMIN POWDER-1/4TH TSP

LEMON JUICE -1 TSP

CHOPPED ONIONS FOR GARNISHING

METHOD

  • Wash the corn thoroughly and deseed the corn kernels
  • Take a bowl add corn kernels along with corn flour, rice flour and salt
  • sprinkle some water little by little and make sure corn kernels are nicely coated.
  • Fry this in batches ,until it becomes crispy.
  • Mix it with all the seasoning ingredients.
  • serve hot .

PRESSURE COOKER MATAR PULAO

Today i am going to share with you an extremely simple pulao recipe prepared with pressure cooker. Matar pulao served along with onion raita is a real comfort food for my family.The wholesome spices roasted in ghee will makes it immensely flavorful and addictive.

This one pot meal is a real fuss free rice variety that comes together in minutes using just pantry staples.

INGREDIENTS

Basmati rice-1 cup

Green peas -1 cup

Water -1&1/2 cup

Onion-1

green chillies -3

Ginger garlic paste -2 tsp

Ghee-2tbs

Bay leaf -2

Cumin seeds -1 tsp

Cinnamon sticks-2

Cardamom – 4-5

cahews -7-8

salt

COOKING INSTRUCTION.

  • Soak basmati rice for 20 minutes .This will give a fluffy and soft texture for rice.
  • In a pressure cooker melt 2 tbsp of ghee.Add whole garam masala and saute it for few seconds till it generates a nice aroma.
  • Add green chillies ,onion and ginger garlic paste. Saute it for a while .
  • Next add green peas ,preferably fresh ones.
  • Add washed and soaked basmati rice along with 1&1/2 cup water.
  • salt as per taste.
  • Cover the lid and cook in a medium flame for 1 whistle.
  • Fry some cashew and pour it on top of rice.
  • Serve hot with some onion raita and pickle. It’s super delicious.

PICTORIAL INSTRUCTION

Basmati rice, green peas, ginger garlic paste ,onion, green chillies, garam masala, ghee
Heat 2 tbsp of ghee in a pressure cooker.
roasting whole garam masala till it becomes aromatic.
It may take few seconds.
Add sliced onions, green chillies, ginger garlic paste etc.
Add fresh green peas.
Add Soaked basmati rice
Pour 1&1/2 cup of water and sprinkle some salt .
Pressure cook for 1 whistle.
Matar pulao is ready.
Soft and fluffy rice.
Finally add some fried cashews.

FOR MORE RECIPE VIDEOS VISIT:

https://www.youtube.com/c/BEENASRECIPES

BUTTER MURUKKU RECIPE

Butter murukku is a famous south indian snack made with rice flour and gram flour.There are many versions available for this crispy evening snack which are very often prepared in most of the south indian homes.Today’s recipe is a simplest and easiest version of murukku recipe and i am sure you will definitely love it .

This is the quick version of murukku recipe, hence we need rice flour(here i have used store bought idiyappam powder),roasted gram flour ,butter etc.

Since the readymade gram flour was not available ,for this recipe i have used roasted split gram dal and powdered it using a mixer grinder.

INGREDIENTS

Rice flour-1&1/2 cup

Roasted gram flour-4 tbsp

Butter -3/4 th tbsp

cumin seeds -1 tsp

Asafoetida -1/4th tsp

Water -1 cup

salt.

Oil for deep frying.

PREPARATION TO MAKE BUTTER MURUKKU

  • In a mixing bowl add rice flour , roasted split gram flour and butter.Mix well until butter get nicely mixed up with flours.
  • Add salt, cumin seeds and asafetida for that mild and subtle flavor.Pour water little by little and knead until it forms into a soft dough.
  • Take a star designed disc suitable for making perfect shaped murukku.
  • Grease the murukku maker with some oil and fill it with a portion of the dough.
  • Heat some oil for deep frying in a kadai and press the murukku maker directly into hot oil.
  • Do not over crowd it, hence you would end up with less crispy and oily butter murukku.
  • Fry them in batches.Wait until it’s colour slightly changes into golden colour.
  • Once it becomes crispy ,transfer it into an oil absorbing paper .
  • Once it cools, store it in an airtight container .This will remain fresh up to 2 weeks.

PICTORIAL INSTRUCTIONS FOR MAKING BUTTER MURUKKU

In a mixing bowl add rice flour , roasted gram flour, and butter .
Mix well and make sure butter gets well combined with flour.
Next we need to add cumin seeds, asafoetida, salt etc.
Pour 1 cup of water and knead it well till we get a soft dough.
Dough is ready.
Take a star shaped disc and place it inside the murukku maker.
Fill the murukku maker with some portion of the dough .
Directly press it into the hot oil.
Fry until crispy and golden colour.
It’s ready !!!!!!

FOR RECIPE VIDEOS VISIT:

https://www.youtube.com/c/BEENASRECIPES

SUGARFREE DATES MILKSHAKE

Healthy and refreshing milkshake recipe prepared mainly with seedless dates or khajoor along with sabudana or sago seeds .It’s a great option to serve along with breakfast since it’s really filling and rich in nutritional benefits. Sabudana or sago seeds will enhance the flavor by giving a creamy texture for this nutritious beverage.

Dates are rich in fibre and helps to lower cholesterol level.These drinks are typically prepared and served during the festival seasons like ,Navratri, Holy month of ramadan etc.Dates milkshake is an energy boosting drink which is prepared in majority of indian household during fasting season.

Dates milkshake is a great way to kick start your day.Made with natural ingredients this will keep you filled and satisfied for a while.

INGREDIENTS

Sabudana /sago seeds -2 tbsp

Deseeded dates -1o

Milk -1&1/2 cup

INSTRUCTIONS

  • Take a small bowl and soak sabudana for 10 minutes.
  • In another bowl add deseeded dates along with some warm water .Wait until it softens and cool.
  • In a sauce pan add soaked sago seeds and 1& 1/2 cup of water.Cook for 5-8 minutes in a medium flame .Once you see sabudana turned into a transparent and jelly kind texture ,strain it using a strainer and keep aside for cooling.
  • Next add dates and chilled milk in a blender jar .Blend it in a high speed until you get a smooth milkshake.
  • Pour into a serving glass by adding one table spoon of cooked sabudana. Gently mix it and serve immediately .
  • Refreshing and healthy drink to serve along with breakfast will be ready to enjoy .

PICTORIAL INSTRUCTIONS

Soak sago seeds for 10 minutes in warm water.cook for 5-8 minutes by adding 1&1/2 cup of water.Once it becomes soft ,strain water and keep it aside .
In a Blender jar add softened dates along with chilled milk.Blend it in for few seconds
Add sabudana seeds .Serve chilled .

BRAIDED CHICKEN BREAD

Delicious and beautifully braided chicken bread is my family favorite .It’s one of the easiest and beginner friendly baking recipes.Chicken stuffed braided chicken would be a perfect treat for any occasion.

My family loves it because of it’s crispy golden outer crust and pillowy soft airy interior.

Baking a cake or bread from scratch is really comforting and a pure joy for me.

INGREDIENTS

Warm milk -1 cup

Yeast-1&1/2 tsp

Sugar -1 tsp

All purpose flour -2 cups

Oil -1tsp

Chicken breast -2

Pepper -1 tsp

Salt

Butter -1 tbsp

Garlic cloves -4

Onion-1

capsicum-1/2 piece

All purpose flour-2 tbsp

Milk-1 cup

Chilli flakes -2 tsp

Oregano -1&1/2 tsp

Salt

INSTRUCTION

  • Combine yeast ,sugar and warm milk in a bowl.Wait for 15 minutes till yeast get activated.
  • In a large mixing bowl add all purpose flour.
  • Add in the activated yeast and salt.Mix well .
  • Knead until it becomes a soft dough.Add some oil and spread all over the dough.
  • Cover it with a lid and wait for proofing.
  • Proofing time may vary depending upon the place you live .
  • Keep it in a warm place for around 1&1/2 hours.Once the dough become double in size ,roll it out and add filling.
  • While the dough is resting prepare filling for the bread.Take a pan ,add cubed chicken along with pepper powder and salt.
  • let it cook for 3-4 minutes and keep aside.Once it cools down cut into very small pieces.
  • Heat some butter in a pan ,add chopped garlic ,onions and capsicum, cook for 2 minutes.
  • Add all purpose flour and milk.Bring this to boil.
  • Stir in by adding shredded chicken pieces.Add salt if required.
  • Add chilli flakes and oregano for seasoning.Mix well to combine.
  • Switch off the flame and let it cool.
  • Once the dough is ready Dust the the surface with some flour and transfer the soft dough.
  • Rolling it out using a rolling pin in a medium thickness .
  • Spread filling on the centre and cut the strips from both sides in equal size .
  • Keep on folding the strips from each side ,one on the top of the other like a braid.
  • Apply egg wash on top of the bread which will give a nice crispy golden texture for it.
  • finally Sprinkle some sesame seeds and bake for 20 minutes @ 200 degree in a preheated oven.
  • Perfect braided chicken bread will be ready to enjoy !!!!!!!

STEP BY STEP INSTRUCTION WITH PICTURES

Take a mixing bowl and combine together yeast ,warm milk and sugar. wait for 15 minutes to activate the yeast.

In a mixing bowl add all purpose flour ,activate yeast .Using a hand mixer mix well till it turns into sticky texture.

Spread some oil on the dough and leave it for proofing .It may take around 1hour and 30 minutes.

After 1 hour ,dough raised perfectly.
cook cubed boneless chicken pieces for 3-4 minutes.
Heat some butter in a pan add chopped garlic ,onion, capsicum. Saute it for 2 minutes .Then add flour and mix well.
Stir in by adding milk , chilli flakes and oreagano. This will enhance the flavor of chicken filling.
Once the dough is read roll it out in medium thickness and add filling.
Cut from both sides and make equal sized strips.

Fold it by one on the top of another like a braid.
Apply some egg wash on it and sprinkle some sesame seeds.Bake for 20 minutes @ 200 degree in a preheated oven.

It’s truly delicious ,bursting with flavor and extremely comforting food for anyone of any age .

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PAVAKKA /BITTER GOURD THEEYAL RECIPE

Theeyal is a staple dish in south indian cuisine.It is nothing but thick gravy of tamarind extract and spiced roasted coconut cooked along with some vegetables.we can prepare many versions of theeyal changing the main ingredient of the recipe.This is served with rice along with any mild vegetable stir fry .Popular theeyal recipes are Ulli theeyal/shallots theeyal/drumstick theeyal/bitter gourd theeyal etc.

You can expect many unique varieties of theeyal in this blog very soon.

Bitter gourd has so many nutritional benefits.But the real challenge lies on reducing bitterness .Marinating the chopped bitter gourd with some salt and squeezing out the excess moisture helps to reduce bitterness to a great extend.

Try this recipe it tastes heavenly while cooked with spicy coconut masala.

Here’s the recipe :

INGREDIENTS

Bitter gourd -2 medium sized

salt

Oil-1&1/2 tbsp

FOR GRINDING

Grated Coconut -1/2 cup

Shallots-6

Garlic-3

cumin seeds – 1tsp

Dry red chillies -4

curry leaves -1 sprig

coconut oil -2 tbsp

Goose berry sized Tamarind soaked in hot water.

Turmeric powder-1/4th tsp

Chilli powder -2 tsp

Coriander powder -1&1/2 tsp

INSTRUCTION.

  • Rinse off bitter gourd and deseed them.Cut them in roundels or cut into small pieces .
  • Marinate it with enough salt and mix well.Keep aside for 20 minutes.
  • Heat some oil in a pan ,add grated coconut, shallots ,garlic ,cumin seeds ,curry leaves, dry red chillies etc. saute it well until coconut turns brown colour.
  • Once it changes it’s colour add spices(turmeric powder, chilli powder, coriander powder etc.) by keeping flame very low.
  • Saute it well.switch off the flame once masala starts to generate a nice aroma.keep it aside for a while and let it cool well.
  • Grind it by adding soaked tamarind and half a cup of water.Make a fine smooth paste out of it.
  • Squeeze and discard the moisture from bitter gourd.Bitterness will get reduced to the max by this way.
  • Heat a pan and add some coconut oil ,add squeezed out small bitter gourd pieces.Fry this for 3-4 minutes on a medium flame ,wait until it’s colour changes slightly.
  • Next add ground coconut masala.Water is added to the mixture to adjust the thickness of the gravy.
  • Add salt and bring this to boil for few minutes .
  • Delicious Bitter gourd theeyal will be ready to serve.

INSTRUCTION WITH STEP BY STEP PICTURES

Take 2 medium sized bitter gourd and chop them into small pieces.Mix it with some salt and keep aside for 20 minutes.Later squeeze it out well remove excess moisture.

Soak tamarind in a bowl .Prepare masala for grinding by roasting coconut with some flavorful spices.

Fry coconut for few minutes in a medium flame.Once it’s texture and colour changes add Turmeric powder, chilli powder, coriander powder etc. saute it well in a low flame.Let it cool down.

Heat some coconut oil in another pan, fry bitter gourd for few minutes till it becomes slightly crisp and pale in colour.

Grind roasted coconut with soaked tamarind and water.Make a smooth coconut paste .Add into fried bitter gourd and allow this to boil.

Add some salt ,simmer it and let it absorb all the flavors of masala.

Flavorful south indian pavakka theeyal is ready to serve !!!!!

This simple and easy south indian curry tastes best when served with Cabbage thoran ,beans thoran etc.

UDUPI SAMBAR RECIPE

Flavor rich south indian Udupi sambar is perfectly balanced with spiciness ,tanginess and the subtle flavor of sweetness .Sambar is a very popular recipe in south indian cuisine ,especially in Kerala house holds it occupies a prominent role in their daily meals.

Udupi sambar stands out with it’s unique flavor of sweetness and spiciness from other south indian curries.

Many years back i had a chance to relish the lip-smacking flavor of this south indian dish from one of the restaurants in Karnataka.Then i tried to replicate it in my own style.My family absolutely loved it.

Here ‘s the recipe

INGREDIENTS

Pumpkin -1 cup

Yam – 1 cup

Cooked toor dal -1 cup

Water -1 cup

Turmeric -1/2 tsp

salt

Asafoetida -1/4th tsp

Jaggery -1&1/2 tsp

FOR GRINDING

Grated coconut -1/3 rd cup

Dry red chillies -5-6

Chana dal -1 tbsp

Urad dal -1 tbsp

Coriander seeds -2 tbsp

Oil -3 tbsp

Methi seed-1 tsp

Cumin seeds -1 tsp

Shallots -6

Tamarind(gooseberry sized ) soaked in hot water for 10 mintes.

FOR TEMPERING

Oil -1&1/2 tbsp

Mustard seeds-1tsp

Cumin seeds-1tsp

Red chillies -3

Curry leaves

METHOD

  • In a pan add cubed yam ,yellow pumpkins ,turmeric powder ,salt and water.Cover and cook on a medium flame until vegetables become tender.
  • Meanwhile heat a frying pan add 3 tbsp of oil .Keep the flame medium and roast all the ingredients mentioned for grinding until they become crisp and aromatic .(coconut ,dry red chillies ,chana dal, coriander seeds, methi seeds ,cumin seeds, shallots etc.)
  • Keep stirring till it’s colour changes to golden brown.
  • Once it is ready keep aside and let it cool down .
  • Now add mashed toor dal in the vegetables .
  • Next take a blender jar and add all the fried masala along with soaked tamarind and 1/2 cup of water.
  • Grind and make a fine smooth masala.
  • Add ground masala ,at this stage you can add some water to adjust the consistency of sambar.Add salt if required.
  • Cover and cook sambar almost 5 minutes .
  • Add asafoetida which will really enhance the flavor of the curry and aids for digestion.
  • Finally add jaggery powder and give the sambar a nice mix.
  • For tempering ,in a tadka pan heat some oil ,add mustard seeds, cumin seeds dry red chillies ,curry leaves.Once the mustard seeds crackle pour it over the curry.
  • Serve hot with idli ,dosa ,steamed rice etc.

STEP BY STEP INSTRUCTION WITH PICTURES

yellow puking and yam are the vegetables required for this curry.
cooked tuvar dal.
Cook vegetables till they become soft .
prepare masala for grinding.
Soak tamarind in hot water .
Roast all the ingredients required for grinding.
Let it cool down .
Grind by adding soaked tamarind and some water.Make a fine paste.
Ground roasted masala.

Once the vegetable turn soft and tender add ground coconut masala ,cooked dal etc.
Adjust the thickness by adding some water.
Finally add some asafoetida and jaggery powder.
Pour the tempering to sambar and mix properly.
Delicious Udupi style sambar is ready!!!!

NO CHURN CHOCOLATE ICE CREAM

Ice creams are the most adored desserts around the world.No matter which country you belong to, you will always be a fan of ice creams irrespective of your age.The one factor which makes ice creams loved by people is it’s amazing taste.There are endless flavors of ice creams available to satisfy our sweet cravings.Being a chocoholic sweet indulgence always means to me enjoying a scoop of chocolate ice cream.

Today i am going to share with you a no churn chocolate ice cream with few ingredients .This classic chocolate ice cream requires only three ingredients.

INGREDIENTS

Chilled whipping cream -250 ml

Unsweetened cocoa powder-1/4th cup

Condensed milk -1/2 cup

METHOD

  • In a mixing bowl ,pour chilled whipping cream .Using a hand mixer beat until soft peaks are visible.
  • Next add in the cocoa powder.Take a fine sieve and sift the cocoa powder .Sifting through a fine sieve will help to break the small the lumps in the cocoa powder.
  • Fold it using a spatula and combine well.
  • Then add in the condensed milk .Mix everything using a hand mixer and make sure everything well incorporated.
  • Transfer it in a freezer friendly container and freeze for around 7-8hrs.
  • Serve !!!

PICTORIAL

BEAT THE WHIPPING UNTIL SOFT PEAKS FORMS
SIFT UNSWEETENED COCOA POWDER.
MIX WELL.
ADD CONDENSED MILK.
MAKE SURE EVERYTHING VERY WELL INCORPORATED.
TRANSFER INTO AN AIR TIGHT CONTAINER.FREEZE UP TO 7-8HRS OR OVERNIGHT.

Enjoy this rich and creamy hassle free chocolate ice cream with your loved ones.

BEETROOT LASSI RECIPE

Lassi is a refreshing yoghurt based summer drink in which mostly the key ingredients are natural coolers and stomach soothers.This traditional beverage is very popular in north indian house holds ,however you will find it’s been served in restaurants and street stalls all over India.

The pinkish hue Imparted from beetroots makes it visually appealing and at the same time one could enjoy the nutritional benefits it has to offer by blending raw beetroots along with creamy yoghurt.

During a summer day the real thought of a frosted glass of lassi with cold running down it in droplets ,fills me with joy.This drink helps to cool down our body and aids in digestion as well.

I already posted orange lassi recipe, which would also be a great choice to relish during the hot summer days.

Here’s the recipe :

Ingredients

Beetroot-1 small sized

Dry ginger powder-1/4 tsp Cumin powder-1/4 tsp

Yoghurt-4 tbsp

Salt

Water-2 cups

Green chilies-2

METHOD

  1. Using a vegetable grater ,finely grate a small sized beetroot.
  2. Take grinder and grind beetroot along with green chillies.
  3. Pour in water and yoghurt ,add other spices ( dry ginger powder , cumin powder and salt).
  4. Blend all the ingredients until smooth.
  5. Strain it using a sieve and pour into the serving glass .
  6. Add some ice cubes and enjoy !!!!

ORANGE CAKE RECIPE

Soft and moist orange sponge cake is loaded with fresh orange flavor .This fuss free citrus cake recipe could be easily handled by any novice baker .Do not overboard the cake with rich and creamy frosting ,the beauty lies in the light and soft texture of the cake slices that melts in your mouth.Always go for the fresh oranges rather than using the store bought orange juices.

If you are looking for a dessert to wow! your family and friends ,try this irresistibly delicious sponge cake bursting with orange flavor .Trust me this will definitely satisfy the sweet cravings of the whole family.

INGREDIENTS

All purpose flour-1 cup

Sugar -1 cup

Orange puree-1/2 cup

Butter -100 gms

Vanila essence-

Eggs -6

Orange zest-1 tbsp

Baking powder-1tsp

METHOD

  • Separate egg yolks from whites.In a mixing bowl ,add egg whites using a hand mixer beat until it urns into light and fluffy.Transfer this into another bowl.
  • In the same mixing bowl add butter and sugar.Make sure they get very well incorporated.
  • Next we need to add egg yolks,Mix it in a high speed using hand mixer .Wait for creamy texture.
  • Add all purpose flour along with baking powder .Sift it well through a sieve .
  • Now add orange puree ,vanila essence and orange zest.Orange zest will impart a strong orange flavor for cake .
  • Using spatula fold it and mix everything together.
  • Finally add beaten egg whites ,Mix it well for few seconds using hand mixer.
  • Fold it once or twice using a spatula and ensure no streaks of flour remaining in the cake batter.
  • Line a parchment paper on a cake tray and pour the cake batter.Tap it twice or thrice to let go off the air bubbles.
  • Bake for 20 minutes in a preheated oven @220 degree .Reduce the temperature at 180 degree and bake for another 5 more minutes .
  • Aromatic and flavorful orange cake would be ready to serve!!!

Separate the egg yolks from egg whites and beat the separately.This would definitely give a lighter and fluffier texture for cake.Perfectly beaten eggs will make the cake slightly taller and dense in texture.

Sift the dry ingredients twice or thrice .This will enhance the quality and taste .

Preheat the oven for 15 minutes at 220 degree.Do not over bake the cake.Baking for longer than the prescribed time will remove the moisture and you may end up having a dry cake.

Light and fluffy orange cake.