12 September 2018

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Ukadiche Modak using mould - Ganesh Chaturthi Naivedya Recipe

Ukadiche Modak recipeWishing You All a Very Happy, Joyful and Prosperous Ganesh Chaturthi. Here is an elegant Modak to offer Lord Ganesh as Naivedya during Ganesh Chaturthi festival. 

Ukadiche modak is a steamed rice flour sweet dumpling with coconut, jaggery filling, popular in Maharashtra and Southern India. Both Ukadiche Modak and fried modaks are very essential naivedya during Ganesh Chturthi festival and Sankashti Chaturthi day. Modak is distributed as prasaad after Lord Ganesh's pooja. 

I have already posted hand made traditional Ukadiche Modak and deep fried Talalele Modak recipe. Both taste great. Steamed modak can be prepared in two ways. First method is hand made modak and second method is using the mould. Both the modaks are prepared with almost same ingredients. Only the method of making modak is different. 

The taste, flavor and texture of mould made modak is similar to the hand made modak. Variety of modak moulds are available in steel and plastc, in the utensils shop. But plastic moulds are so easy to handle than steel mould. Check out handmade handmade ukadiche modak and deep fried modak

Ukadiche Modak Using Mould Recipe
Prep time : 15 mins
Cook time : 25 mins
Total time : 40 mins
Recipe type : Naivedya-Modak
Cuisine : Maharashtrian
Yield : 11 large sized modaks
Author : Vidya Chandrahas

For the dough
  • 3 cups rice flour
  • 3 cups water
  • 1 tsp ghee
  • a pinch of salt
For the filling
  • 3 cups grated coconut
  • 1 ½  cups jaggery powder
  • 7-8 cardamoms, powdered
  • 10-12 cashew nuts, chopped
Preparation of dough
Boil 3 cups of water in a vessel.  Add  little bit of salt to it. Reduce the flame to low and add rice flour to it. Keep stirring till the rice fllour cooks and become a lump. Remove from the flame. Cover with a lid and keep it aside and allow to cool.Knead the  rice flour  lump into a smooth dough. Keep it covered.

Preparation of filling or hoorna

Mix the coconut, Jaggery, and cashew nuts together. Heat this mixture in a pan over a medium flame, stirring continuously till the jaggery melts. When the jaggery release nice aroma and start to thickens, switch off the flame. Allow it to cool and add the cardamom powder. Mix well.

Preparation of  Modak using mould

  1. Divide the dough into 11 equal portions  and  also divide the hoorna or filling into 11 equal portions. 
  2. Grease the mould lightly with ghee. Use 1 portion of the dough to stuff  in the mould's cavity. keep aside a small portion of the dough to seal  the  modak on top. Fill the cavity with 1 portion of  hoorna. 
  3. Seal the surface with the rice dough. Now open the mould and place the modak on a plate. 
  4. Repeat the same process to all modaks. Steam in a modak utensil or steamer for 15 minutes
Method
  1. Mix the coconut, Jaggery, and cashew nuts together. 
  2. Heat this mixture in a pan over a medium flame, stirring continuously till the jaggery melts. 
  3. When the jaggery release nice aroma and start to thickens, switch off the flame. Add the cardamom powder and allow it to cool.
  4. Boil 3 cups of water in a vessel.  Add  a pinch of salt to it. Reduce the flame to low and add rice flour to the boiling water. 
  5. Keep stirring till the rice flour cooks to soft.  Remove from the flame. Cover with a lid and keep it aside and allow it to cool .
  6. Then knead the  rice flour  into a lump and  smooth dough. Keep it covered.
  7. Take a plastic or steel mould and grease it with ghee.
  8. Stuff the cavity with rice dough and fill it with coconut jaggery mixture as shown in the picture below.
  9. Seal the top with the  rice dough.
  10. Open the mould as shown in the picture below.
  11. Then carefully lift the modak and place it on a plate. Repeat this process to all modaks.
  12. Steam in a modak patra for 15 minutes. 
  13. Offer the ukadiche modak as naivedya to Lord Ganesh.
Ukadiche Modak using mould - step by step pictures

1.  Mix the coconut, Jaggery, and cashew nuts together. Heat this mixture in a pan over a medium flame, stirring continuously till the jaggery melts. 

2.  When the jaggery release nice aroma and start to thickens, switch off the flame. Add the cardamom powder and allow it to cool.
3.  Boil 3 cups of water in a vessel.  Add  a pinch of salt to it. Reduce the flame to low and add rice flour to the boiling water. 

4.  Keep stirring till the rice flour cooks to soft.  Remove from the flame. Cover with a lid and keep it aside and allow it to cool .
5.  Then knead the  rice flour  into a lump and  smooth dough. Keep it covered.
6.  Take a plastic or steel mould and grease it with ghee.
7.  Stuff the cavity with rice dough and fill it with coconut jaggery mixture as shown in the picture below.
8.  Seal the top with the  rice dough.
9.  Open the mould as shown in the picture below.
10. Then carefully lift the modak and place it on a plate. Repeat this process to all modaks.
11.  Steam in a modak patra for 15 minutes. 
12.  Offer the ukadiche modak as naivedya to Lord Ganesh.

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Talalele Modak Recipe - Fried modak - Ganesh Chaturthi Modak Naivedya


Wishing you all a Very Happy and Prosperous Ganesh Chaturthi.
Fried modak recipe - Today is Ganesh Chaturthi. Ganesh Chaturthi is a festival which is celebrated with full swing all over India for ten days till Anant Chaturdashi. During these 10 days various dishes and snacks such as Ukadiche Modak, Fried Modak, Chakli, Kodbale, Besan Ladoo, Rava Ladoo and kheer made with moong dal, chana dal, etc. are offered to Lord Ganesh as naivedya and distributed as prasaad. Talalele Modak is a traditional Maharashtrian deep fried Modak prepared with wheat flour covering and coconut jaggery filling. Usually, for Naivedya 21 Modaks are offered to Lord Ganesh. 

Talalele Modak Recipe - Fried Modak Recipe
Prep time : 30 mins
Cook time : 45 mins
Total time : 1 hr 15 mins
Recipe type : Naivedya-Sweet
Cuisine : Maharashtrian
Yield : 21 Modaks
Author : Vidya Chandrahas

Ingredients 
For the covering
  • ¾ cup wheat flour
  • Salt to taste
  • Oil for deep frying
For the filling
  • 2½ cups grated fresh coconut 
  • 1¼ cups jaggery
  • 4 cardamoms, powdered
Method
  1. Grate the fresh coconut in a large plate. Add jte jaggery to it and mix well. 
  2. Then transfer this coconut jaggery mixture to a large pan. 
  3. Place this pan over a medium flame and heat till the jaggery melts and mixes well with coconut.
  4. Heat the mixture stirring continuously till it releases nice aroma and becomes dry. 
  5. The colour of the mixture should be golden brown. Now remove from the flame and add cardamom powder. Allow it to cool.
  6. In a large plate, add the wheat flour and salt. Knead it to a poori consistency dough using water.
  7. Divide the  dough into 21 equal portions and shape them into round balls.
  8. Take one portion or ball of dough and roll them in the wheat flour. Roll out the ball to a small, round disc, using a rolling pin.
  9. Now place 1 tbsp of filling over the disc. Lift the edges to the top and join them. Shape it into modak and keep it aside.
  10. Repeat the same process to all modaks. Now heat oil in a pan. Gently drop few modaks in the oil.
  11. Deep fry the modaks on medium flame till they become golden brown. Strain the oil and place the modaks on an absorbent paper.
  12. Arrange the fried modaks on a plate. Offered as naivedya to Lord Ganesh. Distribute this naivedya as prasad.
Talalele Modak - step by step pictures

1.  Grate the fresh coconut in a large plate. Add jte jaggery to it and mix well. Then transfer this coconut jaggery mixture to a large pan. Place this pan over a medium flame and heat till the jaggery melts and mixes well with coconut.

2.  Heat the mixture stirring continuously till it releases nice aroma and becomes dry. The colour of the mixture should be golden brown. Now remove from the flame and add cardamom powder. Allow it to cool.
3.  In a large plate, add the wheat flour and salt. Knead it to a poori consistency dough using water.Divide the  dough into 21 equal portions and shape them into round balls.

4.  Take one portion or ball of dough and roll them in the wheat flour. Roll out the ball to a small, round disc, using a rolling pin.

5.  Now place 1 tbsp of filling over the disc. Lift the edges to the top and join them. Shape it into modak and keep it aside.
6.  Repeat the same process to all modaks. Now heat oil in a pan. Gently drop few modaks in the oil.

7.  Deep fry the modaks on medium flame till they become golden brown. Strain the oil and place the modaks on an absorbent paper.
8.  Arrange the fried modaks on a plate. Offered as naivedya to Lord Ganesh. Distribute this naivedya as prasad.

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Ukadiche Modak recipe - Handmade Rice flour dumplings with coconut jaggery filling - Ganesh Chaturti Naivedya

Ukadiche Modak recipe - Ukadiche Modak is an essential Naivedya or Prasad which is prepared to offer Lord Ganesh during Ganesh Chaturthi festival or Sankashti Chaturthi day. Today I am sharing with you all a traditional, authentic Ukadiche modak of Maharashtra. Modak is steamed rice flour dumplings filled with coconut and jaggery mixture. It has an inviting flavour and sweet taste. This lovely modak is so soft and delicious too, try this modak and taste it. It is one of my favorite sweets and I like the preparation. It is a very simple dessert that you can make it easily and it doesn't need any practice. Modak moulds both in steel and plastic is available in the utensil's shop, and I'll post modak using mould recipe in due course. 

Ukadiche Modak Recipe
Prep time : 30 mins
Cook time : 30 mins
Total time : 1 hr
Recipe type : Sweet-Naivedya
Cuisine : Maharashtrian
Yield :  5 Modaks
Author : Vidya Chandrahas

Ingredients 
For the dough 
  • 1 cup rice flour
  • 1 cup water
  • 1/2   tsp ghee
  • a pinch of salt
For the filling 
  • 1 cup grated fresh coconut
  • 1/2 cup jaggery powder
  • 2 - 3 cardamoms, powdered
  • 3 -4  cashew nuts, chopped  and toasted (optional)
Method
  1. Combine together the coconut, Jaggery, and cashew nuts. Heat this coconut mixture in a pan over a medium flame, stirring continuously till the jaggery melts.
  2. Stir it for 2 minutes and remove from the flame. Do not cook it too long. It becomes sticky. Allow it to cool and add the cardamom powder. Mix well.
  3. Boil 1 cup of water in a vessel.  Add ghee, salt and the rice flour, stir continuously and mix well.
  4. Cook it over a low flame for 2-3 minutes. Remove from the flame, cover with lid and keep it aside.
  5. When it cools, grease the palm of your hand and knead the steamed rice flour into a smooth dough. Sprinkle some water if required. Cover the dough with a moist cloth. Keep it aside for 15 minutes.
  6. Divide the dough into  5 equal portions  and shape them into balls.
  7. Grease the palms of your hands and press the round ball with your fingers to make a small bowl as shown in the picture below.
  8. Divide the coconut jaggery mixture / hoorna into 5 equal portions and place 1 portion of the hoorna in the center of the dough bowl. Fold and press the edges of  the dough bowl as shown in the picture below.
  9. Join the folded edges together to form the dough bowl into a modak shape as shown in the picture below. Pinch off  any  extra dough on the top.
  10. Heat sufficient water in a steamer or modak patra. Spread a thin cloth on the steamer plate and place the modaks on this plate.
  11. Cover with a lid and steam the modaks over a medium flame for about 15 minutes.
  12. Open the lid and place the steamed modaks on a flat plate.
Ukadiche Modak - step by step pictures
For the filling 
1.  Combine together the coconut, Jaggery, and cashew nuts. Heat this coconut mixture in a pan over a medium flame, stirring continuously till the jaggery melts. 

2.  Stir it for 2 minutes and remove from the flame. Do not cook it too long. It becomes sticky. Allow it to cool and add the cardamom powder. Mix well.
For the dough 
1.  Boil 1 cup of water in a vessel.  Add ghee, salt and the rice flour, stir continuously and mix well. 

2.  Cook it over a low flame for 2-3 minutes. Remove from the flame, cover with lid and keep it aside. 
3.  When it cools, grease the palm of your hand and knead the steamed rice flour into a smooth dough. Sprinkle some water if required. Cover the dough with a moist cloth. Keep it aside for 15 minutes.
Making the modaks 
1.  Divide the dough into  5 equal portions  and shape them into balls.
2.  Grease the palms of your hands and press the round ball with your fingers to make a small bowl as shown in the picture below.
3.  Divide the coconut jaggery mixture / hoorna into 5 equal portions and place 1 portion of the hoorna in the center of the dough bowl. Fold and press the edges of  the dough bowl as shown in the picture below.
4.  Join the folded edges together to form the dough bowl into a modak shape as shown in the picture below. Pinch off  any  extra dough on the top.
Steaming the modaks
1.  Heat sufficient water in a steamer or modak patra. Spread a thin cloth on the steamer plate and place the modaks on this plate. Cover with a lid and steam the modaks over a medium flame for about 15 minutes.
2.  Open the lid and place the steamed modaks on a flat plate.

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18 March 2018

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Zucchini dal recipe - Curry for rice and roti

Zucchini dal

Zucchini dal recipe -Zucchini dal is a healthy and delicious curry prepared to serve with hot plain rice, roti or chapathi. Similar type of dal can be made by using beans, brinjal, potato and ivy gourd. This is a South Indian konkani style curry which uses fresh coconut as key ingredient for the masala paste. In this masala paste, I have used green chillies instead of red chillies. I often make vegetable dal with such masala paste to serve with rice. The combination of thoor dal, masala paste and above mentioned vegetables are awesome. There are several other ways to make dishes with zcchini such as zucchini dosa, kadhi, sambar, stir fry etc

Zucchini Dal Recipe


zucchini dal in a serving bowl

Healthy, delicious and easy to make dal. A gravy for rice prepared with coconut based masala paste, thoor dal and zucchini. 



Recipe type: Curry
Cuisine : Konkani
Yield : Serves 2


Ingredients
  • 1 large sized zucchini
  • 1/4 cup thoor dal, Boiled
  • Fistful of chopped coriander leaves
  • 4-5 kokum (optional)
Grind to paste
  • 1/2 cup grated fresh coconut
  • 1/2 tsp coriander seeds, roasted
  • 1/2 tsp cumin seeds / jeera
  • 4 green chillies
  • 1/2 tsp turmeric powder
  • 1/6 tsp fenugreek seeds / methi, fried
For the tempering
  • 1 tbsp oil
  • 1/2 sprig curry leaves
  • 1/2 tsp mustard seeds
  • A generous pinch of asafoetida / hing
Method
  1. Wash zucchini and pat to dry. Cut them into cubes.
  2. Boil 2½ cup of water in a large pan. Add the zucchini pieces and cook till they become soft. Keep it aside.
  3. Combine the ingredients mentioned under the "Grind to paste" and grind it to a thick and smooth paste. Keep it aside.
  4. Put the cooked thoor dal in a large pan. Add the above prepared masala paste. Add salt and mix.
  5. Make a medium thick consistency paste.
  6. Add boiled zucchini along with water. Add kokum if you are using it.
  7. Bring it to boil on high flame. Simmer till you get the desired consistency.
  8. Switch off the flame. Add the chopped coriander leaves. Mix well.
  9. Make a tempering with the ingredients mentioned under "for the tempering" and pour it on the hot zucchini dal.
  10. Enjoy the zucchini dal with hot rice, chapathi, and roti.
Zucchini dal - step by step pictures

1.  Wash the zucchini and pat to dry.
Zucchini
2.  Cut the zucchini into cubes. Boil 2½ cup of water in a large pan. Add the zucchini pieces and cook till they become soft. Keep it aside. 
boiled zucchini
3.  Combine the ingredients mentioned under the "Grind to paste" and grind it to a thick and smooth paste. Keep it aside. 
masala ingredients

masala paste
4.  Put the cooked thoor dal in a large pan. Add the above prepared masala paste. Add salt and mix.
dal and masala paste
5.  Make a medium thick consistency paste. 
mix dal and masala paste
6.   Add boiled zucchini along with water. Add kokum if you are using it. 
add zucchini
7.  Bring it to boil on high flame. Simmer till you get the desired consistency. 
boil zucchini dal
8.  Switch off the flame. Add the chopped coriander leaves. Mix well. 
add coriander leaves
9.  Make a tempering with the ingredients mentioned under "for the tempering" and pour it on the hot zucchini dal. 
add tempering
10.  Enjoy the zucchini dal with hot rice, chapathi, roti.
enjoy zucchini dal

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17 March 2018

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Amrakhand recipe - How to make mango shrikhand


Amrakhand recipe - Amrakhand is one of the popular Maharashtrian desserts made with hung curd, mango, sugar and the flavor is infused with cardamom powder. It is prepared during festivals and weekends, usually served with pooris. When it comes to making dessert I always prefer to make smooth and creamy amrakhand which is not only easy but also very quick to prepare. The hung curd is available in sweet shop, otherwise you can also make it at home by draining the thick yogurt through a muslin cloth. Hung curd is called chakka in Marathi. Whenever I have large quantity of yogurt in stock, I make hung curd at home. I prefer to use alphonso mango for this dessert, as it has thick and sweet pulp which is perfect for the thick, creamy amrakhand.

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Amrakhand Recipe -  Mango Shrikhand


Amrakhand is a traditional dessert of Maharashtra. It is prepared during Ugadi festival and served with poori.

Prep time : 20 mins
Cook time : 0 mins
Total time : 20 mins
Recipe type : Dessert
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1 cup hung curd / chakka
  • 1 cup chopped mango  (preferably alphonso)
  • 1 cup sugar
  • 5 cardamoms, powdered
Method
  1. Wash the mango and peel it. Cut it into small pieces and set aside.
  2. Put the hung curd and sugar in a large bowl. Place this bowl in the refrigerator for about an hour. Then remove the bowl from the refrigerator and add the mango pieces.
  3. Add the cardamom powder and mix well with a spoon.
  4. Transfer this mixture to a puran maker and churn it to make a smooth amrakhand.
  5. Transfer the amrakhand to a large bowl.
  6. Serve the amrakhand with hot poori.
Amrakhand - step by step pictures

1.  Wash the mango and peel it. Cut it into small pieces and set aside.
chopped mangoes to make Aamrakhand
2.  Put the hung curd and sugar in a large bowl. Place this bowl in the refrigerator for about an hour. Then remove the bowl from the refrigerator and add the mango pieces to it.
put the sugar, hung curd and mango in a bowl
3.  Add the cardamom powder and mix well with a spoon
add cardamom powder and mix
4.  Transfer this mixture to a puran maker and churn it to make a smooth amrakhand.
 put the mango mixture in a pooran maker and churn to make amrakhand
5.  Transfer the amrakhand to a large bowl.
transfer the amrakhand to a bowl and chill it
6.  Serve the amrakhand with hot pooris.
Aamrakhand in a serving bowl


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