Mango Lassi / Mango Yoghurt Smoothie

Time 5 min

Ingredients

Ripe mango pulp 1/2 cup

Thick curd 2 cups 

Sugar 2-3 tbsp

Cardamom powder 3-4 pinch

Method

Blend in blender first mango pulp and curd. Then add sugar and cardamom powder blend again. Then add 3-4 ice cubes blend again. Serve chill.

Sweet Papdya / Kadakani

This is especially prepared at the time of Dasara mainly day of saptami. Along with kadkani there are other shapes are prepared using same dough i.e Panja, Veni, Phani, Paan, Jodvi, Chandani.........These are offered to Goddess Laxmi.

Time 20 min

Ingredients

Maida / All purpose flour 1 cup

Semolina/rava 1 tbsp

Cardamom powder 1/4 tsp

Sugar 1/4 cup or more as per your taste (u can add 1 tbsp )

Milk 1 tbsp

Pinch of salt 

Ghee 1 tbsp  

Oil for frying

Method

Grind the sugar using mixer. 

Mix all ingredients and knead the dough. Make small balls of 1 inch size. Roll with rolling pin to make a thin papdya of 7-8 inch in size. Deep fry in oil. 

Rice Modak

Time 45 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Basmati rice flour 1 cup

Ghee 1 tsp

Water 1 cup

Salt to taste

For steaming

Idli stand for steaming

Method

For dough

Boil water in the vessel. Add ghee and salt. Stir well. Then add rice flour slowly by stirring continuously. Then switch off the flame. Cover with lid and keep aside for 10 min. Then knead the dough. It should be not hard or soft. Keep it aside. 

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now add grated coconut in thick bottom pan, add jaggery and velchi powder, salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing

Divide dough into round balls of 1 inch in size. Apply ghee on the hands. Gently press evenly and make puri type shape, add 1 spoon of saaran / stuffing at the center. Now fold the sides at the center to make nice modak shape. Make remaining modaks accordingly.

Keep modak in idli stand and steam for about 10 min.