Modak is one of the Vinayaka Chaturthi special.
Ingredients:
Outer Covering
Rice Flour-1 cup
Water-1 1/4 cup
Oil-1 tsp
Salt-pinch
Stuffing
Grated Coconut-1/2 cup
Jaggery-1/4 cup
Ghee-1 tsp
Water -little
Salt-pinch
Cardamom-1(powdered)
Method:
*Heat the pan add jaggery and little bit water to melt,then add grated coconut,ghee,salt,cardamom powder mix well,until water dries.
*Mix everything under the heading (outer covering) in a bowl without any lumps.Pour it in a pan stir continuously in a medium heat until it leave the sides and roll like a ball.
*Once its done keep it covered to avoid drying.Take a small ball of the flour,make it as a cup,put a teaspoon stuffing,close it.
*Steam these in greased idli vessel for 10 -15 mins.
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Chick Peas Kondakadalai in tamil,is commonly cooked for all neivadiyam.
Here is the sundal recipe,
Ingredients:
Chick Peas-3 Cups
Salt-as needed
Tempering:
Oil-1 2 tsp
Mustard seeds-1 tsp
Chana dal-1 tsp
Urad dal-1 tsp
Green Chilly-2 nos
Red Chilly-2
Onion-1 (medium size)
Curry Leaves-few
Grated Coconut-1 tbsp.
Method:
* Soak chickpeas for 6 hours or whole night.Pressure cook it with enough water and salt for 4-5 whistles or until it becomes soft.
*Heat oil in a pan add mustard seeds,let it splutter.
*Add chana dal,urad dal ,saute until golden brown.
*Saute the chopped onion,greenchilly,red chilly,curry leaves.Add little bit salt also.
*Drain the water and add cooked chick peas mix well.
*Finally add the grated coconut ,mix well.
For this we can use either black or yellow.
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Ingredients:
Tilapia Fillet-3
Marinate:
Curd-3 tsp
Ginger Garlic Paste-1 tsp
Garam Masala-1/2 tsp
Chilly Powder-1 tsp
Turmeric Powder-1/4 tsp
Lemon Juice-1/2 tsp
Methi Leaves-1 tsp
Oil-2 tsp
Salt-as needed
Method:
*Mix everything under the heading marinate to a paste.
*Apply this paste on both sides of the fillet.Let it for 30 mins.
*Bake the marinated fillet for 20-25 mins at 350'f or 180'c.
Note:
*Brush the top with oil,if necessary.
*Line the baking tray with aluminium foil to avoid the fillet sticking to it.
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Ingredients:
Urad Dal-1 cup
Rice Flour-1 tbsp
Onion-1 (finely chopped)
Green Chilly-3 nos.
Curry Leaves-few
Coriander Leaves-2 tsp
Pepper Corns-1/2 tsp(optional)
Salt-as needed
Oil-to deep fry
Method:
*Soak urad dal to 30-45 minutes,grind it to a smooth paste by adding water in teaspoons.
*Mix Urad dal paste,rice flour,chopped onion,green chilly,curry leaves,coriander leaves,pepper corns,salt in a bowl.
*Heat oil in a pan,take small ball of the mix,flatten it in your palm,deep fry it until golden brown.
Serve with coconut chutney or sambhar .
Its one of the best tea time snacks.Even with ketchup also it tastes good.
Note:
* Grind urad dal with little water as possible.
*To make vada ,use the spatula to flatten it.
*Adding rice flour gives crispy taste to the vada,but to much make it harder.
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Ingredients:
Bittergourd-1
Lemon Juice-1/2 tsp
Chilly Powder-1 tsp
Turmeric Powder-a pinch
Salt-as needed
Oil-to deep fry
Method:
* Thinly slice the bittergourd.
*In a plate add turmeric powder,salt,lemon juice ,sliced bitter gourd,mix well,let it for an hour.
*Heat oil in a pan,deep fry the bittergourd slices.
*Add salt,chilly powder according to your taste.
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