Chocolate Mango Modak

Prep: 45 minutes

Cook: 10 minutes

Method: Easy

Course: Mithai

Lord Ganesh will certainly be happy to be offered these lovely looking and delicious modaks

Heat mango pulp in a non-stick pan, on low heat till it comes to a boil.
Take milk chocolate in a bowl and melt it on a double boiler.
Add dark chocolate to the hot mango pulp, mix well and let the chocolate melt on low heat.
Remove from heat and mix till smooth. Transfer into another bowl and chill it in the refrigerator.
Stir the melting milk chocolate. Remove from heat and keep mixing till smooth and tempered.
Pour melted milk chocolate into individual modak moulds and tap lightly. Scrape off the excess chocolate with a scraper. Refrigerate for 30 seconds.
Pour the chocolate back into the bowl from the moulds. Scrape off the excess and refrigerate for 1 minute.
Fill a piping bag with the prepared mango-chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
Pour the melted milk chocolate in the space left in the moulds, tap lightly, scrape off the excess and refrigerate till fully set.
Demould, place the modaks on a serving platter, dust the chocolates with edible gold dust and serve.

Cherupayar Payasam

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

A must in the Onam menu, this is a dal payasam which the locals of Kerala love

Prep: 2 hours

Cook: 30 minutes

Method: Easy

Course: Mithai

A popular Parsi deep-fried chicken drumsticks

Make some incisions on the chicken drumsticks and put them in a bowl. Add 2 tbsps red chilli paste, 1 tbsp browned onion paste, salt, black pepper powder, ginger paste, garlic paste, coriander powder, cumin powder, 1½ tbsp oil and lemon juice and mix till all the drumsticks are well coated. Keep the bowl in the refrigerator to marinate for 2 hours.
Heat remaining oil in a deep non-stick pan, add remaining browned onion paste and remaining red chilli paste and saute till fragrant.
Add the marinated chicken drumsticks and a little water and mix well. Cover and cook till the gravy becomes thick, and the chicken is cooked.
Add some coriander leaves and turn off the gas.
Heat sufficient oil in a kadai.
Take breadcrumbs in a bowl and roll chicken drumsticks in it till they are well coated.
Take eggs in another bowl, add a little salt and whisk well. Dip the chicken drumsticks in whisked egg and deep fry till golden. Drain on absorbent paper.
Serve hot along with the gravy if any left.