Add cardamom powder and mix well.Now, stuff this mixture into small dough balls and mould them into a modak’s shape.Divide mixture into 16 equal portions and shape into modak.Drain and grind together rice and grams with a little water.Heat a pan. Transfer into a bowl.Add powdered rice in that water, and make a dough out of it.

Add salt, turmeric and asafoetida, grind to smooth consistency. Drizzle a little melted Nutraliteover it, turn it over and cook till both sides are evenly golden and crisp.The beetroot modak is now ready to eat. Mix well.Alternatively, shape the mixture in a modak mould and serve.Heat a non-stick tawa and grease lightly.Once mixed well, add jaggery to this mixture and let it melt properly and cool. Chef Sanjeev Kapoor decodes the modak in some interesting avatars and other favourite recipes for your home Mawa Modak Ingredients2 cups + one tbsp (375 gm) khoya/mawa8 tbsp sugar free Natura diet sugar1 tsp liquid glucose

A pinch of green cardamom powderMethodCook khoya and Natura together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves completely and the khoya starts to melt.Serve hot.Add mustard seeds and when they splutter, add red chillies and curry leaves. Remove from heat, and set aside to cool at room temperature.

AdaiIngredientsl 1 cup parboiled rice (soaked) l cup split skinless black gram (urad dal) (soaked) l cup split skinless green gram (moong dal) (soaked) l cup split Bengal gram (chana dal) (soaked) l cup split pigeon peas (tuvar dal), also soaked l Salt to taste l tsp turmeric powder l tsp asafoetida l 1 tbsp Natural l 2 China Carbon Fiber Mold dried red chillies, seeded and chopped l 7-8 curry leaves (chopped) l 2 green chillies (chopped) l inch ginger, (chopped)MethodSoak rice and grams overnight or for at least eight hours.Add green chillies and ginger.Spread a ladleof batter to a medium-sized round adai and cook till the underside is golden.Heat one tbsp Nutralite in a small non-stick pan.On Ganesh Chaturthi, the adorable Elephant God gets into his element, to help people surpass obstacles. Sauté for a few seconds.Add this tempering to the batter and mix well.Beetroot ModakIngredientsFor stuffing: Grated coconut 1 cup, beetroot puree, Natura sugar, ElaichiFor covering: - 1 cup water, 1 cup rice flour, a pinch of salt, jaggeryMethodBoil cup water by adding a pinch of salt. — Recipes courtesy Chef Sanjeev Kapoor, (Source: Nutralite / Zydus Wellness) end-of. Add grated coconut, beetroot, Natura sugar (3 tsp), elaichi powder and mix well.Add liquid glucose and continue to cook, stirring continuously, for 20 minutes, or till the mixture thickens and begins to leave the sides of the kadai

In a saucepan cook the banana with sugar and lemon juice, stir well until thick. Allow to cool completely and add the whipped double cream. Mix in bananas and milk. Mix well.comBanana breadIngredients360 gm banana puree360 gm brown sugar360 gm flour4 eggs100 gm condensed milk100 gm curd200 ml oil14 gm baking soda4 gm lemon zest5 gm vanillaMethodBeat banana puree and brown sugar till sugar is well incorporated with puree. Dried blueberries do not need to be reconstituted before they are added.For banana creamPuree two bananas.For toffee caramelMelt the butter and sugar in a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Garnish with grated chocolate and serve.

AssemblingSlice remaining four bananas and arrange on top of caramel stuffed pie, then carefully spread the banana cream on top of that, keep in a refrigerator for one hour. Bake the tart in a pre-heated oven for 8 to 10 minutes at 160 C. Pour the mix into the desired mould and bake at 180 C for 30 minutes. Recipe courtesy Siri, food blogger, cookingwithsiri.

Top with one or two blueberries or chocolate sprinkles. Sift together the flour, baking powder and ground cinnamon. If you are using frozen blueberries, fold them while they are still frozen or China Compression Tooling Manufacturers they will turn the batter purple.Mix all the dry ingredients together and add to the wet mix. Bake for 10-15 minutes until muffins are light golden brown. Remove from oven and keep aside to cool. Fold in the flour-blueberry mixture into the banana mixture carefully, only until the batter is moist. Add eggs to get a fluffy mix, followed by curd and condensed milk. Carefully fold in blueberries. Spoon batter into muffin cups, filling cups to the top.Chef Manumon, Novotel Hyderabad Convention Centre and HICC end-of. Empty the mix into a clean and dry container and store overnight in fridge. Don’t over mix.The humble banana is not just brimming with nutrients, but is high on the taste factor. Do not over mix.Preheat oven to 190 C. Add the condensed milk and bring to a boil. This week, we bring you recipes using the fruit that is available all year throughBanana and blueberry muffinsIngredients1 ripe banana, mashed4 tbsp butter, at room temperature cup sugar1 egg cup milk1 cup all purpose flour1 tsp baking powder tsp ground cinnamon cup dried blueberriesMethodIn a medium bowl cream butter and sugar.

Stir well until thick and golden caramel colour. De-mould the bread once it has reached room temperature.Chef Jana, Park HyattBanoffee pieIngredientsFor banana cream top6 small bananas300 gm double cream, lightly whippedJuice of 1 lemon50 gm grated chocolateFor the pie base:125 gm icing sugar200 gm butter75 gm eggs350 gm flourFor toffee caramel:100 gm butter100 gm brown sugar400 gm condensed milkMethodFor pie baseCream butter and icing sugar together till it becomes light and fluffy. Spread the caramel over the pie base and allow to cool for about an hour. Add egg. Chill this mixture for 30 minutes. Then add eggs gradually, finally add flour and mix. Roll the dough out to 5 mm thickness, and put it in a pie mould