How to make modak (world festival food)

Modak

The modak the festival food of the world. Wherever you go you will find it. The round shape resembles perfection and the filling of spiced ingredients inside it tempt you to eat it. Wanna how its made then wait no more, just click on the picture. Share and enjoy.

Ingredients

1 cup plain flour (maida)

3 tbsp ghee

2 or 4 tbsp milk

Filling

100 gm dry milk

1 cup grated dried coconut or (desiccated)

4 tbsp sugar

3 green cardamoms ( powder)

4 tbsp dry fruit

oil for frying

Method

First take a medium bowl and add ghee and plain flour. Mix well together. Then bind with some milk to get the dough to be firm. Keep aside for 20 minutes.

After that place dry milk in a kadhai and cook on low heat for 30 seconds and add coconut dry fruit. Mix well and keep aside.

Then divide the dough into 10 small (lemon) sized balls. Roll out each piece of dough into a small round shape. Place one heaped tbsp filling (the one in the second step) in the center. Collect the sides to a pointed tip and press to close well.

Then finally heat oil for frying. Reduce the heat and fry on low heat till it becomes very light golden. Take it out of the oil and serve.

Share and enjoy.

How to make Italian pizza

Italian pizza

The Italian pizza is one of the most popular pizza around the world. It's cheesy and juicy flavour make it even better. Once you taste, you will always want it. There will always be an urge in you to get this. Just look at it, I mean how can you not love this. You just can't eat it alone somebody will always be there to eat this with you. Share and enjoy.  

Ingredients

600 ml of water (warm)

7 cups (1kg) of flour.

2 1/2 – 3 tbsp (25 grams) of fresh yeast or 2 tsp (7-8 grams) of dried yeast.

6 tbsp of extra virgin olive oil

1 1/2  tsp of salt (to taste)

2 tsp of sugar

Instructions

First take a medium bowl and sprinkle the yeast into it with warm water. We mean warm! Then add the yeast to it and stir until the yeast dissolves.

After that place almost all of the flour on the table in the shape of a volcano (no need to be that perfect but if you are like me then perfection is the only option).

Then pour the yeast and warm water and mix along with the other ingredients into the of the volcano (opening of the volcano on the top).

Then knead everything together for about 10 to 15 minutes until the dough is smooth and elastic (stretches), keeping your surface floured.

After that grease up a bowl with some olive oil and put the dough inside it and turn the dough around so the top is slightly oiled.

Then cover the bowl and put the dough aside to let it rest for at least four or five hours (the time is your wish).

Make a cross on top of the dough with a knife. An old Italian tradition, this is seen as a way of “blessing the bread.” (only for people who want perfection in their work)

Then preheat the oven to about 400°F or about 200°C.

Dump the dough out of the bowl and put it back onto the floured surface. Punch it down, getting rid of any bubbles. (You will need a lot of energy for this so you better call a kid or show yourself some strength)

Divide the dough in half and let it rest for a few minutes.

Roll each section into a 12-inch disc (round shape). You can either make the pizza thin or thick but remember that the crust of the pizza will puff up after it will bake for a while.

Transfer the dough onto an oiled pizza pan or baking sheet.

Now it's time for the toppings, add tomato sauce. You can add additional sauces if you want but I prefer only tomato sauce. Brush the edges of the crust with a little bit of olive oil.

And it's time to bake each pizza for about 10 minutes. Then add mozzarella cheese (sliced or grated) on top, as well as any other ingredients (the topping choices are yours to decide).

Let the pizzas bake until the crust is browned and the cheese is melted. By lifting up the pizza to peek underneath, you can make sure the bottom has browned. (make sure that it is cooked)

Remove your pizzas from the oven garnish with a few basil leaves for the Italian touch.

Finally share and enjoy

How to make meethi chutney (sweet sauce)

Saunth mithi imli chutney

The meethi chutney (sweet sauce) is basically a side dish to serve with other main courses, like others this is also mouth watering and the looks of it will make you go crazy. Finally share and enjoy.

Ingredients

3 lemon sized balls of tamarind ( seedless )

1/2 tsp ginger powder

1 cup water

1/2 cup jagery or (sugar)

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp black salt 

1/2 tsp salt 

Method

All you have to do is soak imli in one cup of water for about 15 minutes and bring it to boil. Then simmer it for 3 minutes. Remove from fire and strain it. Keep it aside and let it cool down.

After that mash it well to extract all the juice from it. Then add all the other ingredients and mix well together. Boil simmer again for approximately 2 minutes till it becomes thick .Remove from fire and cool.

Serve and a side dish and enjoy.

How to make green chutney

Green chutney

The green chutney is basically a side dish to serve with other main courses, like others this is also mouth watering and the looks of it will make you go crazy. Finally share and enjoy.

Ingredients 

1/4 cup of mint leaves

1 cup of coriander leaves

2-3 garlic (flakes)

3-4 green chilies

1/2 onion (chopped)

2 tbsp lemon juice

1/2 tsp sugar 

1/2 tsp cumin powder

1/2 tsp black salt

1/2 tsp salt (to taste)

Method

There is only one step in this recipe. All you have to do is take a blender and put all the ingredients in it and blend it until it becomes soft and smooth paste.

Serve as a side dish and enjoy. 

How to make bread pakoda (famous recipe)

Bred Pakoda

The bread pakoda is a world famous street food. Love it or hate it but you just can ignore it. Like other street food this one also makes you mouth water but it also forms a desire in you to make you want for it. It is very mouth watering. Finally share and enjoy.

Ingredients for batter

1 cup besan (Bengal gram flour)

1/2 cup of water

1/2 tsp turmeric powder

1/2 tsp chilli powder

1/4 tsp of asafoetida (hing)

salt (to taste)

For the aloo masala

2 tbsp oil 

1/2 tsp mustard seed

7 curry leaves

3 potatoes (boiled, peeled and mashed)

1/4 tsp turmeric powder

2 green chillies

2 tbsp green coriander (chopped)

salt (to taste)

Other ingredients

oil for deep -frying

6 big slices

meethe chutney

teekhe chutney

lehsun (garlic) chutney

Method

Heat the 2 tbsp oil in a pot add the mustard seeds, curry leaves and turmeric powder and fry for a few seconds.

Then add the mashed potatoes, green chilli, green coriander, salt and mix well together and cook on medium flame for one minute. Keep aside for it to cool down.

To be mixed into a smooth batter, add besan, water, turmeric powder chilli powder asafoetida and salt.

After that place a slice of bread on a flat surface and spread the aloo masala evenly over it. Place another slice of bread over it and press lightly and cut it diagonally into 2 equal pieces. Repeat again with the remaining ingredients to make more pieces.

Dip each piece in the batter till it is evenly coated from all sides, put it in hot oil and deep-fry on medium flame till they turn light brown or goleden in colour.

Serve with meethe chutney, teekhe chutney and lehsun (garlic) chutney.

Finally share and enjoy.

How to make falooda (world famous)

Falooda

The falooda is a cold dessert which is traditionally made from mixing rose syrup, vermicelli, psyllium (ispaghol) or basil (sabza/takmaria) seeds, tapioca pearls and pieces of gelatin with milk. It makes you want it and the looks of it are just fabulous. Finally share and enjoy.

Ingredients

1 packet falooda sev (ready made)

3 cups of milk

3 tbsp sugar

8 tbsp rose syrup or Rooh afza

6 scoops of ice cream

2 tbsp subzah seed or tookmalanga or basil seed

Method

First take a bowl and soak the subzah seeds in 1/2 cup of water for about 15 minutes or till they swell. Then soak the falooda sev in hot water for approximately 10 minutes until they become soft and drain.

Then add 3 tbsp of sugar to the milk, keep in the fridge to chill (become cold). After that take 4 glasses (medium) and add some falooda sev in of them (glasses).

Then gently pour in the rose syrup, thookmalanga and milk in each glass.

Float a scoop of ice cream on top of each glass.

Mix gently serve.

Finally share and enjoy.

How to make spring dosa

Spring dosa

The spring dosa is also one of the most nutritious street food in the world. It is very mouth watering and when the butter on top melts, you just can't resist it. It can be made at home and can become your favourite dish of all time. Finally share and enjoy. 

Ingredients for batter

1 cup of par boiled rice

1/2 cup of ordinary rice

1/2 cup of split black gram dal

1/2 tsp of fenugreek seeds

1 tsp salt (to taste)

Ingredients for filling 

red garlic chutney

1/2 cup of cabbage (shredded)

1/2 cup of carrot (shredded)

1/2 cup of capsicum (chopped)

1/2 cup of onion (chopped)

1 cup of grated cheese

Method

To prepare the batter, first soak the rice, dal and fenugreek seeds together in a bowl or pan for approximately 6 to 7 hours.

Then grind them together finely until they become a paste, using some of the water in which the ingredients were soaked in.

Add enough water to the paste that it becomes a paste of medium pouring consistency.

After that add salt and mix well together and keep aside for about 11 to 12 hours in a warm place so it becomes fermented. After 11 to 12 hours, the batter will smell sour and it will rise (the batter).

To serve, mix all the vegetables which can be shredded with cheese and add salt (to taste).

To cook, heat a tawa or a pan (non stick) and spread the batter to make an oval or a round shape which is large in height and width. After sometime spread some red chutney while it is cooking.

You can sprinkle the filling you want with some additional of shredded cheese. Take it out of the pan in the form of a roll and keep it on the serving plate and top it with butter (optional).

Finally share and enjoy.