POHA ROTI

Would you like to know a simple method to prepare fluffy and soft chapathis? Take a look at this recipe!

Ingredients

Wheat flour —- 3 cup

Thin poha —- 1 cup

Fresh coriander —-1 cup

Oil —- 2-3 tbsp

Salt —– 3/4 tsp

Ghee.

Method

Wash and soak the poha for 2-3 mintues. Drain the water from poha. Add poha , chopped coriander, oil and salt to the wheat flour. Mix well, add water as required to get a stiff dough. Knead well. Take small balls and make chapathi’s. Heat a pan, place the chapathi on the pan and cook it, drizzle some ghee flip it , drizzle some more ghee. Cook both the sides. Enjoy Poha Roti.

PANEER-POHA MODAK

A unique Modak prepared on the auspicious day of Ganesh Chaturti. A rich and flavorful combination of Paneer and Poha, kneaded together as a Modak!

Ingredients

Paneer — 250 gms

Poha / Aval — 3-4 tbsp

Sugar —- 3-4 tbsp

Raisin — 1 tbsp

Ghee — 1 tsp

Honey — 1 tsp

Cardamom — 1/2 tsp.

Method

Powder the sugar. Get paneer to room temperature. Mix together poha, raisins, cardamom, ghee and half the quantity of powdered sugar. Cut the paneer and crumble it. Add the remaining sugar to the crumbled paneer and knead well. Transfer the paneer mixture to a pan and cook it in low heat for 5 minutes. Cool the paneer mixture. Add the poha mixture. Mix everything together and shape it into a Modak. Your Paneer- Poha Modak is ready.

PEANUT – DRY FRUITS MODAK

Lord Ganesh loves Modak / Kozhukkatta. Kozhukkatta is usually made with coconut, jaggery and rice flour. Here’s a recipe of a Modak that has different ingredients, quick and easy to make. Prepare and offer it to Lord Ganesh.

Ingredients

Peanut — 1 cup

Jaggery — 1/2 cup

Dates — 1/2 cup

Almonds, cashews — 3 tbsp

Ghee — 2 tsp.

Method

Dry roast peanut for 5-7 minutes in low heat. Cool it , remove skin. To remove skin either rub the peanut between your palms or place the peanut inside a towel and rub it. Grind the peanut. Add the jaggery to the peanut powder and grind again. Add a teaspoon of ghee to the peanut mixture and knead well. Deseed the dates and grind well. Powder the dry-fruits add this to the dates add 1/2 tsp ghee mix well and make small balls. Take small quantity of peanut-jaggery mixture, flatten them and give a circular shape. Now place a dates- dry-fruits ball and slowly cover the dates-dry-fruits with peanut-jaggery mixture and shape it into a Modak. Lord Ganesh prasad is ready.

AVAL / POHA LADOO

Krishna Janmashtami special. Vell Aval is most treasured dish by Lord Krishna lovingly given to friend Sudama. Here’s another version of Aval. Make this Aval Ladoo and offer as prasadam.

Ingrdients

Aval / Poha —- 1 cup

Jaggery — 1/4 cup

Ghee — 3 tbsp

Almonds , Walnuts — 1 tsp

Cardamom pwd — 1/4 tsp.

Method

Dry roast the aval in a pan till the aval changes coour. Cool it and blend it in a mixer coarselly. Add the jaggery and blend it again. Heat 1 tbsp ghee and fry the chopped dryfruits add this to the aval mixture, add cardamom pwd mix everything together. Heat the reamining ghee,, add to the aval mixture. Use a spoon mix the ghee with the aval mixture and make ladoos.

BEETROOT HALWA

A simple vegetable converted into halwa. Quick and easy to make. Prepare it and enjoy it.

Ingredients

Beetrrot — 1 cup (scraped )

Milk — 1/2 cup

Sugar — 1/4 cup

Ghee — 1/4 cup

Few Cashews, a pinch of cardamom pwd.

Method

Heat 1 tsp ghee in a pan and fry the cashews and keep aside. Heat 1 tsp ghee in the same pan add the beetroot and sauté the beetroot for two minute in low heat. Add the milk to the beetroot stir , close and cook the beetroot for 2-3 minutes. Remove the lid and add the sugar, keep stirring, till the sugar gets absorbed completely. Add ghee and cardamom pwd and stir. Once you see the beetroot leaving the side of the pan put off the heat , add the fried cashews. Beetroot halwa ready.