Friday, August 29, 2014

Ukdiche Modak /Steamed Rice Dumplings

Ukdiche Modak 


Wish you all a very Happy Ganesh Chathurti!!

Today being Ganesh Chathurti I made these delicious Ukdiche Modak, Lord Ganesh’s favourite food!!

Actually I have not made them for ages now. Especially since my family does not eat sweets so you can imagine my surprise when my husband and daughters were gorging on them.

Actually I made some pungent also and with two with the vegetable stuffing, just to be on safe side. So next time …

Ukdiche Modak 

Ingredients:
For The Dough: 


  • 2 cups rice flour
  • 2 cups water
  • Salt to taste
  • For the Filling
  • 1 cup jaggery, grated
  • 2 cups coconut freshly grated
  • 2 tsp elichi/cardamom powder
  • ¼ cup oil ( you will not need all of it)







Method: 

For the dough: 

  • In a pan Add salt and 1 tsp of oil boil 2 cups of water.
  • When the water boils lower the heat and add the rice flour.
  • Mix and switch off the gas. Cover and let set aside to cool (20 minutes) so that you can handle it easily.

For the filling: 


  • Mix the coconut and jaggary in a deep non-stick pan and set aside for some time.  The jaggery melts and your cooking time reduces considerably.
  • Heat the pan and cook the jaggery and coconut mixture on a slow flame stirring continuously.
  • Cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
  • Divide the filling into equal portions and keep aside.

To make the Modak: 


  • By now the dough must be cool enough to handle Knead the dough  using ½ tsp of oil and keep aside. Knead it to get rid of all the lumps and till you get a smooth dough.
  • You can make these manually as well as using a mould. I made them both the ways

 Let’s make it manually first:


  • Oil you hands then make small smooth ball out of the dough. There should be no cracks on the ball.
  • Grease your palm again and dip your thumb in the oil and using the palm and thumb make a cup out of the dough. Make the cup as thin as possible.
  • Then using your thumb and forefinger pinch the sides of the cup. This is the part where the dough cracks so be careful.
  • Put the filling in with a teaspoon.
  • Close the opening gently and set aside.
  • Repeat this with the other balls.
To make them in the moulds:

  • Grease a Modak mould using very little oil.
  • Using the above method make the cup.
  • Add the filling and close the opening then transfer it to the mould and close the mould.
  • Demould the Modak from the Modak mould.
  • Repeat steps to make the remaining 20 Modak. There is no need to grease the Modak mould.
  • Place a steamer plate in a steamer and place a banana leaf or line with turmeric leaves on it.
  • Apply a little oil to the Modak bottom.
  •  Place Modak on the leaf and steam on a medium flame for 10 minutes.
  • Serve warm.
  • The rope like knot that you see is called Sheet Ladoo (शित लाडू ).  

Notes:




  • These Modak stay fresh for a day at room temperature and for 2 days if refrigerated.
  • Modak moulds are easily available in local “steel utensils and appliances” shops.




Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Sunday, August 24, 2014

How to make Vegetable Stock



This is a delicious vegetable stock recipe. I will vouch for the recipe or rather my kids will. This mixture was quietly simmering away on the gas but something drew the girls in the kitchen. They checked what was on the gas and came back to ask me what was I making.  “The aroma Mamma” they said,” it’s delicious.”
So try it and you will love it.

Friday, August 15, 2014

Baharat ~ A Spice Powder from Middle East


Let's make Baharat a spice mix, we Indians never seem to get enough of  spice mixtures ;).
According to Wikipedia,
 "Bahārāt   is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. 
Bahārāt is the Arabic word for 'spices' (the plural form of bahār'spice'). The mixture of finely ground spices is often used to season lambfishchickenbeef, and soups and may be used as a condiment."

I loved the aroma of the spices in it. 

Baharat

Cuisine: Middle Eastern
Recipe Source: The Daring Gourmet
Ingredients:

  • 1 tblspn kali mirch/ pepper corns
  • 1 tblspn jeera/cumin seeds
  • 2 tsp dhania/ coriander seeds
  • 1 tsp laung/cloves
  • ½ tsp elichi/cardamom seeds
  • 1½ tblspn chilli powder
  • 1 tsp dalchini/cinnamon, ground
  • ¼ tsp jaiphal/nutmeg, ground
Method:

  • Heat a small kadhai/wok over low  heat and dry roast stirring   the pepper, cumin seeds, coriander seeds, cloves, cardamom  till  you get a delicious aroma.( technically the stirring has to be occasionally but I prefer to do it continuously).
  •  Once you switch off the gas add the dry powders and let the mixture stand till the spices cool completely.
  • Grind in the chutney bowl of the mixer or spice or coffee grinder to a fine powder.
  • Store in an airtight glass jar.


This goes for the August Week 3, Cooking from Cookbook Challenge  Group




Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Saturday, August 9, 2014

Chocolate and Nut Fudge

Chocolate and Nut Fudge


Chocolate and nuts and condensed milk this is an amazing combination. My younger one who does not want milk because she claims Mamma adds nuts in them( grinds and adds nuts mind you , as if I have the time to do that)  went gaga over this slices.
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