Tag: Deepjeevani recipes

Ganpati Bappa favorite Modak recipe

Click here to see “Modak” recipe in Marathi

Ganpati Bappa favorite Modak recipe

 

Ganpati Bappa favorite Modak recipe
Ingredients:-

  • 1 Grated Coconut
  • 1 Cup chopped Jaggery or Sugar
  • 4, 5 Cardamom powder
  • 1 Cup wheat flour
  • Taste for Salt
  • 2 tsp Hot Cooking oil
  • Few Cashew Slices
  • Few Almonds Slices
  • Few raisins
  • Oil for Frying

Procedure:

  1. In a cooking pan or bowl on low flame take the grated coconut, add chopped jaggery or Sugar and cook to make sticky mixture. Add cardamom powder, cashew slices, almonds slices, raisins and mix this mixture well. Keep it aside.
  1. In a different bowl take the wheat flour add 2 tsp hot cooking oil, Salt and soak to make firm dough. Cover it and keep it aside.
  2. With your hands knead the soaked wheat flour well and make golf sized balls out of the dough and keep them in a bowl.
  3. Take these ball’s one by one and roll them thinly in to a circular shape of about 4-5 inches in diameter. Now take these circles on your palm to add filling in the center (The filling which we are referencing here is the one which we prepared in step 1)
  4. One by one pinch the edges and bring all pinched edges to center
  5. On a medium hot oil deep fry these Modaks until they turn golden brown

 

Click here to see “Modak” recipe in Marathi

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Aloo Ka Pakoda Recipe

Click here to see Aloo Ka Pakoda Recipe in Marathi 

Aloo Ka Pakoda

 

Ingredients:

  1. 3-4 Potatoes (Aloo)Aloo Ka Pakoda
  2. 2 Cups gram flour
  3. 2 tsp Rice Flour
  4. 1 tsp Red Chilli Powder
  5. ½ tsp Turmeric Powder
  6. 3 tsp hot Oil for Batter
  7. A pinch of salt
  8. A pinch of Soda Bicarbonate
  9. A pinch of Asafoetida (Hing)
  10. 2 tsp Chaat Masala (Optional)
  11. Oil for deep frying

 

Procedure:

  1. Slice the unpeeled potatoes on slicer. Soak them in bowl of salted water for 10 to 15 minutes.
  2. Combine the gram flour, rice flour, 3tsp hot cooking oil, red chilli powder, turmeric powder, asafetida, Soda bicarbonate and salt for a taste in a deep bowl. Add sufficient water and whisk to make a thick and smooth batter.
  3. Heat sufficient Oil in a Kadai
  4. Drain the potato slices from the water thoroughly. Dip them in the batter as we created above till they get completely coated and gently slide in to the hot oil in Kadai.
  5. Deep-fry, occasionally stir till golden and crisp. Drain on absorbent paper (Tissue Paper)
  6. Serve Hot crispy Aloo Pakoda’s.

 

Click here to see Aloo Ka Pakoda Recipe in Marathi