Mamaskitchen

Fugias is an authentic dish of our East Indian (Mumbaikar) culture. It is served during wedding or any party occasion, fugias are most important and signature dish counted in the East Indian menu. Fugias are prepared all the days of wedding. Tasty, yummy and authentic. It is also prepared during festive occasion in East Indian families. These golden delicious balls we call fugias are still a much sought after delicacy.Enjoy these with Sorpatel, Indal (Vindaloo) or just drop fugia into a bowl of hot tea and spoon them into your mouth. Step By Step Method    1. In a bowl take maida, beaten eggs, ghee, salt, coconut milk and combine the mixture all together.     2. In a small bowl take sugar, yeast and lukewarm water and keep for five minutes till turns to  smooth paste, now add this yeast mixture to the maida. 3.  Add luke warm water and knead it till all merge together and no lumps should remain in the mixture and flour should be thick and light enough to form balls.

Churma ladoo is the most popular ladoo all over India. Churma ladoos are mostly popularly found in region like Haryana, Rajasthan, Uttar Pradesh and Awadhi. It is coarsely ground wheat crushed, cooked with ghee and jaggery or sugar. Traditionally it is made by mashing bajari or wheat flour in ghee and jaggary. In Rajasthan this delicacy is served with dal baati. It is also prepared during festive occasion. Step By Step Method 1. Take a pan, allow it to become hot. 2. Add ghee to it. 3. Melt the ghee. 4. Take wheat flour (pounded coarsely) in a large flat vessel. 5. Pour two big spoon melted ghee to it. 6. Mix well until you get a crumb texture. 7. Add luke warm water or milk and knead to a stiff dough. 8. Divide the dough into the shape of muthiya or elongated shape. 9. The muthiya or elongated shape dough is ready to fry in pre- heated ghee. 10. Fry the muthiyas in pre-heated ghee on medium flame. 11. Fry till golden brown and crisp. 12

Modak is a sweet dumpling popular in Maharashtra and all over India. It is prepared by Maharashtrains, Gujarati, Coastal and Konkans also famous towards the south known as modhaka or kadubu or kudumu. It is prepared by sweet filling stuffing inside made of fresh grated coconut, jaggery, dry fruits and flavoured adding cardamon powder. And the soft covered shell is made from rice flour or wheat flour or refine flour (maida). The dumpling can be fried or steamed. The steam version is called Ukdiche modak served along with ghee which I have prepared in the following recipe. Hindus prepare modak recipe during the festival of Ganesh Chaturthi, this Ukdiche modak is offered and served as 'naivedya'. This sweet steam dumpling is also called momos and can be served as sweet desert. Step By Step Method 1. Take a pan, add ghee to it.                                                                                                                      2. Add jaggary to it.