Friday, April 8, 2016

Recipes by Chef Ripudaman Handa, host of the show ‘Snack Attack’ on Living Foodz

Modak cupcakes
Serving Size
Equipment Needed
Oven, Baking Try, Whisker/ Beater, silicon mould, cookie cutter, bowl
Cooking Time
40 mintues
Preparation Time
20 mintues

Butter - 100 gms.
All Purpose Flour- 1 cup
Baking Powder- 2 pinch
Castor sugar- 2 tbsp.
Condensed Milk Solid- ¼ cup
Yoghurt- ¼ cup
Whipped Cream- 1 cup

For Garnish:
Desiccated coconut
Cashew nuts

  1. In a bowl add butter & whisk it
  2. Add all purpose flour, baking powder, castor sugar & mix the batter properly
  3. Add Condensed Milk Solid, yoghurt & mix well
  4. Fill the batter in silicon mould
  5. Preheat the oven to 180 degree
  6. Bake the muffin for 20 -25 minutes
  7. Scoop out a small hole in the middle of each cupcake with a small round cookie cutter
  8. Spoon in a little dessicated coconut & jaggery stuffing
  9. Add whipped cream on top

  1. Garnish with dessicated coconut, jaggery, cashewnuts & raisin

  1. Your modak cupcakes  is ready

Popcorns Ladoo
  • Popcorns Kernels – 1 cup
  • Oleev Active Oil – 3 tsp
  • Oil – 3 tsp
  • Jaggery – 1 cup
  • Clarified Butter – ¼ cup
  • Cardamom Powder – 1 tsp

For Garnish :
  • Jaggery
  • Cardamom powder

  1. In a pressure cooker put Oleev active oil and popcorn kernels and let it pop.
  2. Now in a pan, heat clarified butter and add roughly chopped jaggery and cardamom powder to prepare a mixture.
  3. Take the jaggery mixture and prepared popcorn in a bowl and mix it well.
  4. Put the prepared jaggery-popcorn mixture on d silicon sheet and slightly crush it with the rolling pin.
  5. Now make ladoos with the prepared mixture.
  6. Garnish the ladoos with cardamom powder.
  7. Your Popcorn Ladoo are ready.

Sabudana Ladoo
  1. Sabudana / Sago – 1 cup
  2. Cashew nuts – 9-10nos.
  3. Desiccated Coconut – ½ cup
  4. Sugar – 1 cup
  5. Water – 1 cup
  6. Oil – as required

For Garnish :
  • Rose petals
  • Cashewnuts

  1. In a pan, roast sago.
  2. In another pan roast cashewnuts.
  3. Now in another pan, add dessicated coconut , sugar and sprinkle little water, fry till it turns golden brown.
  4. Then in a blender, add roasted sago mixture, roasted coconut- sugar mixture in a blender and grind it.
  5. Now in third pan add sugar and water to prepare a syrup. Then mix the preperaed sugar syrup and grounded sago mixture and prepare laddoos from it.
  6. Garnish the prepared ladoos with roughly chopped rose petals and roughly chopped cashewnuts.
  7. Your Sabudana Laddoo is ready.

Ukdiche Modak
Rice Flour- 1 cup
Water- 1 cup
Ghee- ½ tsp.
Desiccated Coconut- 1cup
Chopped Jaggery- 50 gms.
Serving Size
Equipment Needed
Pan, bowl, plate, modak mould, steamer
Cooking Time
10 mintues
Preparation Time
40 mintues

  1. In a pan add water, rice flour & stir it continuously.
  2. Remove the mixture into a bowl
  3. Use ghee on a hand & kneads the mixture to make it as soft dough.
  4. In a pan, add desiccated coconut, jaggery & mix well
  5. Remove the coconut mixture on plate.
6.  Take the dough & roll it into small balls, flatten it well & shape them using a modak mould.
  1. Fill the coconut mixture into the mould & seal it.
  2. Remove the modak from mould.
  3. Place the modaks in a steamer & steam for around 5-6 minutes.  
  4. Garnish the dish with jaggery & saffron.
  5. Your ukdiche modak is ready.

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