MODAK RECIPE – GANESH CHATURTHI SPECIAL

Sweet flour dumplings stuffed with coconut, jaggery, nutmeg, and saffron. Steamed to perfection. A famous Indian dessert consumed highly during the festival of Ganesh Chaturthi. Modak is an Indian sweet dumpling popular in many parts of India. The sweet filling on the inside of a modak consists of freshly grated coconut & jaggery while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour. The modak can be fried or steamed. The steamed version (called ukdiche modak) is often eaten hot with ghee.

Its a True Taste of East

Ingredients

For the stuffing

• 1 bowl grated coconut
• 1/2 bowl sugar
• 1/2 bowl jaggery
• Dry fruits (almonds, raisins, pistachio, cashews) as per your choice
• 2 to 3 tsp pure ghee
• A pinch of Kesar, cardamom and nutmeg powder
• 1 tsp poppy seeds (khas khas)
• 2 tsp mawa (optional)

For the cover

• 2 bowls rice flour
• A pinch of salt
• 2 tsp of oil or ghee
• Hot water as per requirement

Method of Preparation

For the stuffing

• Heat ghee in a pan. Add poppy seeds and saute for a minute.
• Add grated coconut, sugar, jaggery (broken into small pieces or grated), cardamom and nutmeg powder and all dry fruits. Mix thoroughly.
• Cook till all moisture from the sugar and jaggery begins to dry.
• It takes about 10 to 15 minutes for the mixture to dry on low flame.
• Do not overcook as it will harden up and lose its taste.
• Stir every 2 to 3 minutes till it turns golden yellow.
• You can add more ghee if the stuffing becomes too dry.

For the cover

• Boil water.
• Add a pinch of salt and 1 tsp of ghee to the flour and mix it thoroughly.
• Add 1 tsp of ghee in the boiling water.
• Add the dough to the boiling water. Lower heat. Mix well.
• Cover the vessel keep it for 5 minutes on low flame to let the rice cook.
• Knead the dough into a smooth paste without lumps.
• You need to knead it while it is still hot. You may apply some oil or ghee on your palms.
• If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.

Making the Modaks

• Apply a pinch of oil/ghee on your palms and make small balls of the dough.
• Flatten it to give it the shape of a Katori or cone.
• Press the edges of the Katori-shaped dough with slight pressure at every 1-inch distance.
• The edges of the Katori will now look like the petals of the flower.
• Put some stuffing in the Katori and close the ends to give them a shape like fresh figs or momos.
• Take a leaf of banana or a soft cloth like muslin, and apply bit oil/ghee on it and place it in the steamer pan.
• Place all the modaks on the leaf or cloth and close the lid.
• Steam it for 5 to 6 minutes and turn off the flame.
• Your delicious modaks are ready to be served.

Tip: Do not over steam the modaks, else they will become hard.

For Fried Modaks

• Instead of steaming the stuffed modaks, heat oil in the frying pan and deep fry the modaks on low or medium flame till they turn golden brown from all sides.

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TRICOLOR PULAV RECIPE – INDEPENDENCE SPECIAL

On the special occasion of Independence Day let’s make this delicious and nutritious Tri color rice preparation. To make three different color layers, we have used spinach to give green color, coconut milk to make white layer rice, and tomatoes to make a saffron layer of Tri color rice. Hope you enjoy this delicious dish.

Wish you all a very Happy Independence Day !

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Ingredients

For The Orange Rice

• 1 1/4 cups cooked Basmati Rice
• 3/4 cup roughly chopped tomatoes
• 1 tsp tomato and onion chutney
• 1/2 tbsp Ghee
• 1/4 cup chopped onions
• 1/2 cup grated carrot
• 1 tsp finely chopped green chillies
• 1/2 tsp sugar
• Salt to taste

For The White Rice

• 1 1/4 cups cooked Basmati Rice
• 1/2 tbsp Ghee
• 1/2 tsp caraway seeds (shahjeera)
• 1 tsp finely chopped green chillies
• 1/4 cup chopped paneer (cottage cheese)
• Salt to taste

For The Green Rice

• 1 1/4 cups cooked Basmati Rice
• 1/2 tbsp Ghee
• 1/4 cup chopped onions
• 1/4 cup boiled green peas
• Salt to taste

To Be Ground Into A Smooth Green Paste (using A Little Water)

• 1/2 cup chopped coriander (dhania)
• 2 green chillies , roughly chopped
• 2 garlic (lehsun) cloves
• 25 ginger (adrak)
• 1/2 tsp lemon juice

Other Ingredients

• 2 tsp oil for greasing
• 2 tbsp milk
• Saffron for serve

Method:

For the Orange Rice

1. Combine the tomatoes and 2 tbsp of water in a deep non-stick kadhai and cook on a medium flame for 5 to 7 minutes or till the tomatoes are soft. Keep aside to cool slightly.
2. Blend the tomatoes in a blender to a smooth pulp and then strain it using a strainer. Keep aside.
3. Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
4. Add the carrots and sauté on a medium flame for 1 more minute.
5. Add the prepared tomato pulp, green chilies, sugar, and salt, mix well and cook on a medium flame for 2 minutes.
6. Add the rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the White Rice

1. Heat the ghee in a broad non-stick pan and add the caraway seeds.
2. When the seeds crackle, add the green chilies and sauté on a medium flame for 30 seconds.
3. Add the rice and paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

For the Green Rice

1. Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
2. Add the green paste and again sauté on a medium flame for 1 to 2 minutes.
3. Add the rice, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to Proceed

1. Grease a microwave safe baking bowl with oil, spread the green rice evenly over it using the back of a spoon.
2. Then put the white rice and spread it evenly using the back of a spoon.
3. Finally, put the orange rice and spread it evenly using the back of a spoon.
4. Pour the milk evenly over it, cover with a lid and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
5. Just before serving, turn upside down on a big serving plate.
6. Serve immediately.

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SABUDANA KHEER RECIPE – KRISHNA JANMASHTAMI SPECIAL

Sabudana Kheer is a delicious festive dessert made with sabudana (tapioca pearls) flavored with cardamom and saffron.

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Ingredients

• 1/3 cup tapioca (sabudana, sago)
• 3 cups milk
• 3 tablespoons sugar
• 1 tablespoon sliced pistachios
• Few strands of saffron
• 1/4  teaspoon cardamom powder

Method of Preparation

1. Wash and soak the tapioca in about 1/3 cups of water for at least two hours, Sabudana will soak up most of the water and become light and fluffy.
2. Boil the milk in the heavy bottom pan after the milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so the milk does not burn in the bottom of the pan.
3. Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
4. Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
5. Kheer can be served chilled or warm.

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RAKSHA BANDHAN SPECIAL – COCONUT BARFI SWEET RECIPE

Coconut Barfi is a classic and traditional recipe of an Indian sweet that is specially prepared for Raksha Bandhan festival and other special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. Kopra Pak is one of the everyone’s favorite sweets that come every Diwali or Holi, it has become a ritual at my home to make these.  It is important to use freshly grated coconut to make this sweet as opposed to using frozen or desiccated versions of the coconut. The taste and the juices that emanate from the fresh coconut give the special richness to this delicacy.

Wishing you all a Happy Raksha Bandhan Festival. 

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Ingredients for Coconut Burfi Recipe

• Coconut scraped 2 cups
• Sugar 1 cup
• Fresh cream 1/2 cup
• Green cardamom powder a pinch
• Powdered sugar 2 tablespoons
• Ghee 1/2 tablespoon
• 3 tps Cashew Nuts, chopped
• Saffron Powder a pinch

Method of Preparation

1. To begin making the Coconut Barfi Recipe, we will first make the sugar syrup. In a medium size sauce pan; stir in the sugar and water with the heat on medium. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.
2. To know the right consistency – do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.
3. Add the grated coconut, milk and cardamom powder to the sugar syrup. With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.
4. In 10 to 15 minutes, the mixture will thicken and will come away from the sides of the pan. This happens with the coconut releasing its oil. At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required. The sugar will crystallize making the burfi very hard.
5. Transfer the coconut burfi mixture to a tray (8 x 8-inch square which has a 2-inch min height) greased with ghee.
6. Level the burfi mixture. Run a knife to cut into squares and allow it to cool and set on the tray for more than a couple of hours.
7. Once cooled completely, separate the pre cut Coconut Barfi and serve for festivals and special occasions.
8. Sprinkle some saffron and put cashews on the top of coconut barfi
9. Store the Coconut Burfi in air tight containers in the refrigerator for about 2 weeks.
10. Serve the Coconut Burfi Recipe (Kopra Pak/ Fresh Coconut Fudge) recipe as tea time snack or as a Party dessert.

Taste: Sweet and soft with mild cardamon flavor

Serving Ideas: Enjoy it as dessert after dinner or as a candy anytime you like it.

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