How to make fresh and delicious amla murabba using cane sugar instead of regular sugar

If you are looking for a light, healthy, and tasty option for breakfast, you can make zucchini and oatmeal chila. This dish uses simple ingredients such as oatmeal, zucchini, and besan, and it cooks very quickly. It can be served with chutney or pickled vegetables.

Zucchini and oatmeal chila is an excellent choice for a hearty and healthy start to the day. The ingredients include oatmeal, zucchini, and besan, and preparation takes minimal time. This option is especially suitable for children who may not like zucchini.

For preparation, you will need: 1 cup of oat flour, 1 cup of grated zucchini, 2 tablespoons of besan, 1-2 green peppers, finely chopped, 1 teaspoon of grated ginger, 2 tablespoons of finely chopped cilantro, 1/2 teaspoon of cumin seeds, salt to taste, water and oil as needed.

To begin, grind the oats in a blender until they reach a fine flour consistency. Then, add the oat flour, grated zucchini, besan, green pepper, ginger, cilantro, cumin, and salt to a large bowl, mixing all components thoroughly.

Next, gradually add water to make the batter, ensuring that the consistency is neither too thick nor too thin. Let the batter rest for a few minutes so that all ingredients mix well.

Heat a frying pan and grease it with a small amount of oil. Place one tablespoon of batter into the pan and spread it evenly into a circle shape. Cook the chila over medium heat; once the bottom side turns golden brown, flip it. Fry on both sides until golden and slightly crispy.

Prepare the remaining chilas similarly from the leftover batter. Serve the finished hot zucchini and oatmeal chilas with green chutney, yogurt, or marinade.

During the sacred festival of Ganesh Chaturthi, it is customary to offer worship to Lord Ganesha using modaks. However, during the festive season, there are concerns about impurities and adulterated mawa in the sweets sold in the market. Instead of buying expensive and counterfeit sweets to welcome Bappa, it is recommended to prepare crispy and aromatic Mawa Modaks from regular dry grain that you have at home.

Thanks to the outer shell made of high-quality coarse dry grain and the rich filling of mawa and nuts, the taste of these modaks becomes so delightful that they will win the hearts of everyone who receives them as prasad for Bappa.

For the outer shell: 1 cup of fine dry grain, 1.5 cups of milk, 1 tablespoon of ghee, 1/2 teaspoon of cardamom powder, 2 tablespoons of crushed sugar.

For the filling: 1/2 cup of mawa (khoya), 2 tablespoons of grated coconut, 2 tablespoons of cashew and almonds (finely chopped), 1 teaspoon of chirunji, a pinch of nutmeg and cardamom powder, 2–3 tablespoons of crushed sugar.

First, sauté the mawa in a pan over low heat for 2–3 minutes until light pink. Then add the chopped cashews, almonds, chirunji, grated coconut, nutmeg, and cardamom powder, after which turn off the gas. When the mixture cools slightly, add the crushed sugar and set aside.

In a pot, bring 1.5 cups of milk, 1 teaspoon of ghee, and 2 tablespoons of crushed sugar to a boil. Then reduce the heat and gradually, stirring constantly, add the dry grain to avoid lumps. Continue stirring until the grain has completely absorbed the milk and the mass starts to pull away from the sides of the pot. Turn off the gas and cover the dry grain with a lid for 5 minutes to steam well.

When the dry grain is slightly warm, knead it by hand for 2 minutes, lubricating your hands with a small amount of ghee, until it resembles dough. Lightly grease the modak molds with ghee. Place a small amount of the dry grain mixture on both sides of the mold and form an indentation in the center with a finger. Then, place the prepared mawa and nut filling into this central hollow, and cover it with a small amount of the dry grain mixture, sealing the mold from below. After removing the mold, you get a beautiful, clean, and delicious Suji Mawa Modak. Similarly, prepare all other modaks and offer them to Bappa.