RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Thursday, August 20, 2009

UKADICHE MODAK [STEAMED MODAK]

UKADICHE MODAK [STEAMED MODAK]
Ganapati festival feast is synonymous with Modak. Lord Ganesha’s favourite food… Majority of the households in Maharashtra make these beautifully shaped mouthwatering Modak during Ganesh festival. Ingredients:
2 cups Rice flour, 2 cups Water (The quantity of water may vary slightly according to the quality of rice flour.), ½ tsp salt, 1 tsp Sugar, 1 tsp Oil
For Filling:
4 cups Grated coconut, 2 cups Powdered jaggery, 2tbsp Roasted poppy seeds, 1tsp Cardamom powder.
Method:
1. Boil the water with salt, sugar and oil.
2. Add the rice flour and cook on a slow flame till it forms one lump like a soft dough.
3. Cool slightly and knead with greased hand till smooth. (The dough should be pliablebut not sticky.)
4. If it is too stiff, dip your hand in hot water while kneading the dough. If it is too sticky,sprinkle a little rice powder and cook a little longer.
For Modak Filling:
1. Combine coconut and jaggery and stir over a low flame till the jaggery melts and themoisture from coconut is absorbed.
2. Then add roasted poppy seed and cardamom powder. Mix well.
3. To make the modak, take a lime size ball of the dough on your left palm.Flatten into a small poori, with the edges thinner than the centre.
4. Place a little filling in the centre and gather the edges in pleats and bring them up toenclose the filling, making a conical shape.

5.Prepare all the modaks thus and steam for 15 minutes. 6. Top each hot steaming Modak with Ghee generously .Offer them to God….and then have it. :)

CHATPATA POHA – Sunday Special

CHATPATA POHA – Sunday Special :-))

Ingredients:
4 cups thin poha, 1 cup chopped onion, 1 cup chopped cucumber, 1 cup chopped tomato, 1 cup sprouted moong, 1 cup chopped coriander, 1 cup groundnuts, 1 cup fried corn flakes, make ½ cup paste of [ grated fresh coconut, jeera, coriander seeds, red chili powder and mint leaves], 1tsp turmeric, 2tbsp oil, 1tsp mustard seeds, curry leaves, ½ tsp asafetida, 1 tsp chaat masala, 1 tbsp lemon juice and salt for taste.

Method:
1) Heat Poha on medium flame. Take it away from flame in a plate.
2) Add the prepared paste of masala to it. Mix it well.Add Image
3) Add tomato, moong, cucumber, corn flakes, coriander, ground nut, chaat masala, lemon juice and salt. Mix it well . 4) Heat oil in pan. Add mustard seeds to it. When it starts popping add asafetida, curry leaves. Add onion to it.
5) Pour the above mixture on the poha. Mix Well and serve :-)