Soulful Creations

This Ganesh Chaturthi , I celebrated with some home-made rava modak. I love the original steamed kozhukattais made with rice flour, but I have seen my mom make it and have seen the amount of stirring that goes into it. So I chickened out- and instead made these fried rava modaks filled with jaggery- coconut filling. The recipe comes from my mom, Ingredients 1 1/2 cups Sooji/Rava 2-3 tbsp ghee Warm milk for kneading Mix the ghee in the rava. Add milk little by little- knead it till it forms a dough (like for chappatis). Let it rest for about 2hrs. For the filling, 1 cup Jaggery (depends on how sweet you want the filling to be) 1 cup coconut (the amount should be so much as to absorb all the liquid) small amount of பச்சை கற்பூரம் ( green camphor is what that means but it is camphor that is edible) 2-3 pods of elaichi/cardamom pods, crushed Melt the jaggery in a pan on medium heat, mix in the camphor and elaichi. Stir in the coconut. Heat it until all the liquid is absorbed with occasion...

I mean who does not love Nutella- spread with a nutty, chocolatey flavor. It was originally created by Mr. Pietro Ferrero who founded the Ferrero company. An interesting bit about Nutella is that it was initially made in loaves and packaged in tin foil (you could slice them and use it in sandwiches, like cheese!). The spreadable variation came later when Mr.Ferrero realized that children who ate those yummy sammies threw the bread away and ate just the slices of nutella! If you have not tried it before you should now, I tell ya it tastes heavenly. Anyway so when I saw this dish here , I knew I had to try it out. Ingredients 1/2 c. chickpea (garbanzo) flour 1/2 c. white unbleached flour 1 3/4 c. water 1 tbsp. dark brown sugar 1 tbsp. canola oil salt, a pinch Method Seive the flour mixture then whisk all ingredients together (try not to have any lumps in the batter) Pour 1/3 of a cupful of batter into a hot, seasoned (or nonstick) crepe pan. Spread the batter evenly and fairly thinl...