the Modaks on low or medium
flame till they turn golden brown
on all sides. Stir them at regular
intervals to make sure that they are
cooked from all sides.
Drain the Modaks and store them
in air-tight containers.
Shahi Kheer Ingredients 1 small bowl of whole wheat ½ bowl of rice Pinch of cardamom and nutmeg powder Dry fruits as per taste (cashew nuts, almonds, pistachio) Sugar as per taste 500 ml of milk 1 to 2 tsp of pure ghee Pinch of saffron
Wash and rinse the rice and
Slightly crush the whole wheat in
Also, slightly crush the rice, but
do not crush both ingredients
together as the rice tends to powder faster.
Heat the pure ghee in the pressure pan.
Add the crushed wheat and rice
in the pressure pan and sauté it for
Add 1 glass of water and cover
the lid. Using the whistle, allow it
to cook on medium flame for 5-6
Turn off the flame, open the lid
once the pan cools down, add the
boiled milk, sugar, dry fruits (do
not add raisins in the now as it can
curdle the milk; if you want to add
raisins, add soaked ones once the
Kheer cools down), saffron, car-
damom and nutmeg in the same
pan without the lid and allow it to
boil on medium flame for 5 to 10
minutes. Keep stirring at regular
intervals to avoid the Kheer get-
The Shahi Kheer is ready to
FESTIVE FEAST M8 THE MAGAZINE
Sundal Ingredients 1 cup chanadal(bengal gram) ½ tsp mustard seeds ½ tsp turmeric ½ tsp asafetida 1 table spoon uraddal (split black gram) 3-4 dried red chilly 6-7 curry leaves Salt to taste 1 tsp lemon juice Coconut, freshly grated Coriander leaves to garnish Method
Soak the Bengal gram for 4 hours.
Pressure cook it with turmeric for 8-10 min. Drain and
keep aside. Make sure you don’t over cook the dal.
Heat oil. Add, mustard seeds, asafoetida, chilly, curry leaves
and urad dal. Add the drained Bengal gram.
Add salt. Add lemon juice.
Garnish with coriander and grated coconut.
Mango Sooji Sheera Ingredients 1 cup semolina (sooji) ½ cup pure ghee 1 cup water 1 cup milk 1 cup sugar ¾ cup mango pulp ½ cup almonds, cashew nuts and raisins ¼ tsp cardamom powder Method
Heat ghee in a pan. Add sooji and fry till light brown.
Separately heat the milk and water.
Add the water and milk to the fried sooji.
Add the pulp and stir continuously for 2 minutes.
Add the sugar and cook for 3- 4 minutes.
Add the cardamom powder and dry fruits.
Add a tsp of ghee and cover. Cook over medium heat for
(You may add other fruits like banana, pineapple to make
your own variety of sheera for ganapati).
Tendli Bhaat Ingredients 1 cup ivy gourd (tendli) 1 and ½ cup Basmati rice 2 tsp oil ¾ tsp cumin seed A pinch of asafetida ½ tsp turmeric powder ¼ tsp coriander powder and cumin powder 8-10 curry leaves Salt to taste Coconut, freshly grated Coriander leaves for garnishing. Method
Wash and set aside the rice for an hour.
Cut the tendli into long slices.
In a wok heat the oil and add cumin seeds, a pinch of
asafetida, turmeric powder and 8- 10 curry leaves. (You may
add ginger, garlic and sliced onion. In some households garlic and onion is not used during festivals).
Add the tendli and mix it.
Add the rice and three cups of water.
Add coriander power and cumin powder and mix well.
Add salt to taste and chilly powder. Mix well and cook on
medium flame for 20-25 minutes.
Serve hot with ghee after garnishing it with freshly grated
coconut and chopped coriander.
— Kanchan Maslekar
Sweet Appam Ingredients 3 small bowls of rawa 2 same-sized bowls of sugar 1 to 1.5 same sized bowl of coconut, grated Pinch of saffron, cardamom and nutmeg powder Dry fruits as per choice (raisins, cashewnuts, almonds, pistachio) 3 bowls of milk, boiled 1 ripe banana, crushed Method
Mix all the ingredients
in a closed vessel and keep
it for 3 to 4 hours. The consistency of the mixture should be
like Idli or Dhokla batter. If the
batter looks too dry, add milk as
After 3-4 hours the mixture is
ready to cook.
Heat a non-stick Appakarai or
Appakaram, a vessel to cook Appams, on
medium flame. Add 1 tsp of oil/ghee in each cup.
With the help of a small spoon, slowly pour the bat-
ter in each cup of the Appakarai. Pour the batter in
slowly and steadily; to reduce the chances of hot oil
or ghee spattering. Also see to it
that the flame is low to avoid
your fingers getting
burned. The flame can
then be increased to
medium once all the
cups are filled.
When the edges of
the Appam start
brown it means one
side of the Appam is
cooked. To cook the
other side, turn the
this side also to
cook till it turns
golden brown. Be
down as the hot oil or
ghee might spill if the
Appam falls in the cup with
Do not cook the Appam on high flame as the
outside layer gets cooked faster while the inner
part remains uncooked.
Remove the cooked Appam on the tissue paper to
allow the extra oil or ghee to drain off. These Appams
are shaped like small cups.
— Bhagyashree Zore
PHOTOGRAPHS: BHAGYASHREE ZORE
From the MAHARASHTRIAN KITCHEN