Badam Modak | Almond Modak + {Video}

I was slightly obsessed with the new Modak Mould I bough this year, especially after how cute & prefectly shaped my Kozhukattais were without having to put in too much effort :)

I was wanting to make Mawa Modak (The ones you get as a Prasad at Siddhi Vinayak Temple) this year as a part of the Naivedya but that somehow didn't happen because I forgot to buy Mawa.

But I so wanted to put my new Modak Mould to use, so I made these easy peasy Badam Modak

It tastes just like Badam Katli because its technically the same recipe recipe, but shaped differently

Everyone at home loved these cute Modaks & the 1st batch was finished off in a day ( That's huge !! considering how picky we are when it comes to sweets )

So, I made another batch on the Day of Ganpati Visarjan

No of Modaks: 15

You Will Need:

2.5 cups Almond Flour (Not Almond Meal)
1 cup Sugar
1/2 cup Water
1.5 tablespoon Ghee

Method:

Add Half a cup of water into a heavy bottomed frying pan. Add Sugar & give it a mix

Add 1.5 tablespoons of Ghee & Stir well to combine

Once this mixture starts boiling, Add almond flour & keep stirring continuously to avoid lumps

Cook this mixture on low flame for 3-4 minutes. You need to keep stirring the mixture continuously

You will notice that the mixture will start to thicken & will start leaving the sides of the pan. Turn off the heat

Do not be tempted to cook further. This mixture will further thicken upon cooking

Transfer this mixture into a tray or a bowl & allow it to cool for about 10-15 minutes

While the mixture is still slightly warm, grease your palms & knead the dough for a minute. You will notice that the dough has become smooth

Kneading is important to get a smooth texture

Grease the Modak Mould with a bit of Oil or Ghee & close the Mould. 

Pinch out a portion of the dough & stuff it inside the mould. Press it down to shape the Modaks & Remove excess dough if any 

Open the mould & take out the Modak gently. Repeat the process until you finish off all the dough

NOTE:

Sugar:Water Ratio has to be 1:0.5 Adding lesser water than that will result in slightly hard modaks & the dough will start drying out soon

You can add Rose Essence or even Saffron strands while the sugar is melting. I did not add any

I have used Costco Almond Flour here. DO NOT substitute this with Almond Meal

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, by Deepthi Shankar

Festive Food

How To Make Sihi Kadubu | Kozhukattai | Ukadiche Modak Using a Mould

These Modakas are my favorite. What's Ganpati without these Modakas right? In fact they are known by different names in different parts of the country

In Karnataka they known as Sihi Kadubu or Modaka & it is also made during Nagarapanchami but is shaped differently

In Tamil Nadu these are known as Kozhukattai or Modakams & In Maharastra they are called Ukadiche Modak

My Aunt was telling me yesterday that amongst all the different kinds of Modakas, these steamed ones are dearest to Lord Ganesha

If you are a beginner, making these Modakas can be a bit intimidating but if you have a Modaka mould, it will make your job very easy without having to worry about the wrapper tearing as you roll them

So I highly recommend buying a Modaka mould.

The recipe can be divined into 4 parts 

Making the Filling(Hoorna)
Making the Dough for the Wrapper
Making the Modakas
Steaming

1. Coconut & Jaggery Filling (Hoorna)

You Will Need:

1 Cup Grated Coconut (Fresh/Frozen)
3/4 Cup Powdered Jaggery
1/4 teaspoon Cardamon Powder 
1 teaspoon Rice Flour (Optional)
How To:

In a pan, Melt Jaggery along with 3 tablespoons of water. Once it starts boiling, Add grated coconut & sauté them till the water content evaporates & it becomes a dryish sticky mixture. This should take about 6-7 minutes 

You can also add a teaspoon of Rice Flour to the mixture while it's cooking. This will Prevent the filling from turning soggy as it gets steamed.

Add cardamom powder & Mix well. Turn off the heat & allow it to cool

Make sure that you don't make this mixture very dry as it tends to dry up a bit upon cooling

2. Rice Flour Wrapper 

Makes About 24-25 Modakas

You Will Need: 

1 Cup Rice Flour/Idiyappam Flour (I used the traditional Paavu Measurement)
1 tablespoon Maida/All Purpose Flour (Optional)
1 Cup Water
2 big pinches of Salt
2 teaspoon Oil

How To:

In a heavy bottomed pan, heat 1 cup of water. Add Oil, & Salt. When it comes to a boil, quickly add in the flour & whisk swiftly such that no lumps are formed

The ratio of Water:Flour should always be 1:1 

Sprinkle some water on top & cover with a lid & let it cook for 1 minute on low flame 

Turn off the heat & after 10 minutes, transfer the cooked flour onto a wide bowl

When cool enough to handle, apply oil to your palms &  knead well to form a soft dough 

You will want to knead for about 5 minutes 

Transfer the dough into a bowl & cover with a damp kitchen towel  

3. Stuff the Wrapper with the Coconut Jaggery Filling 

Grease the Mould with a but of Oil & close the Mould. 

Pinch a small sized ball from the dough. Out the dough inside the mould & press it agains the walls of the mould to form a cavity at the center 

Place a teaspoon of the filling in the center 

Take a small portion of the dough & seal the bottom & smoothen it out & remove excess dough from the sides

Open the Mould & gently take the modaka out of the Mould & place it on a greased plate & keep them covered

Repeat this till you finish off the  dough & the filling. You will  get about 24-25 Modakas with this measurement 

4. Steam The Modakas/Kadubu 

Place all the Modakas onto a plate in one line without overcrowding the plate & steam them for 10-12 minutes 

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, by Deepthi Shankar

Chickpea Recipes

Kadlekalu Usli + {Video}

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, by Deepthi Shankar

Bangalore Special

How To Make Karigadabu/Karjikai For Ganesh Chaturthi + {Video}

Gowri-Ganesha Habba is one of the biggest festivals for us Kannadigas. For Ganesh Chaturthi, it is a ritual to make Karigadabu (Fried Modak) & offer it to Long Ganesha as Naivedya (Offering)

Though Karigadabu or sometimes addressed as just Kadubu looks very similar to the North Indian Gujiya but it actually is very different.

If you are attempting these for the first time, you can find a video on how to make Karigadabu below which will make your job easier

Makes 25 nos.

Ingredients

1 cup Fine Semolina (Chiroti Rava)
2 pinches of Salt
A pinch of Turmeric
2-3 teaspoons of Ghee/Oil
1/4 cup Water for kneading the dough
Oil for Deep Frying

For the Kobbari Sakkare Filling

1/2 cup grated Dry Coconut
1/4 - 1/2 cup Powdered Sugar (Depending on the sweetness of Sugar)
1/4 teaspoon Cardamom Powder

Method:

Prepare the dough for the outer covering

In a bowl, add Semolina, Salt, Turmeric & Ghee & mix well until crumbly

Add 1/4 cup water , little at a time to form a smooth but stiff dough. Cover with a damp kitchen towel & set aside for 20 minutes

Prepare the Filling

In a bowl, add 1/2 cup of grated coconut

To this, add Powdered Sugar. the amount of sugar depends on its sweetness. In the US, the sugar is always less sweeter so we usually add 1:1 ratio of Dry Coconut:Sugar

Indian Sugar is sweeter, so if using that, add only 1/4 cup of powdered sugar

Add Cardamom Powder & set aside

Roll the Dough & Fill the Stuffing

After 20-30 minutes, take out the dough from the bowl & gently knead for 2 minutes

Pinch out small lime sized (Smaller than regular lime sized) balls from the dough

Roll them into smooth balls & flatten them into discs

Dust each of the discs with wheat flour, roll into a slightly elongated shape

Fill 1 teaspoon of the filling in the center & dip your finger in water & run it along the edges on one side

Close the other side & using a bit of wheat flout, press the edges to seal

You can use a fork to give it sone design

Once done, keep them covered with a damp cloth to avoid drying

Deep Fry the Kadubus

Heat oil in a frying pan, check the oil for readiness,

Once hot, drop 4-5 Kadubus gently into the oil & fry on medium flame until lightly golden

Take them out & drain on paper towels & let it cool completely before storing in an air tight jar

It stays fresh for 2 weeks

NOTE:

You have to using Fine Semolina (Chiroti Rava) only. Do Not use Coarse Semolina

Do Not rest the dough for more than 30 minutes as it will make the Kadubus Soft & we don't want that

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, by Deepthi Shankar

Smoothie

Mango Smoothie

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, by Deepthi Shankar

Lunch Box Recipes

Maharastrian Tendli Bhaat

There are only couple of dishes I make with Ivy Gourd/Tondekai/ Tendli. I often make a Stir fry kind of a curry with Ivy Gourd, chickpeas & coconut. While, it is very tasty, I was bored of it & was wanting to try something different.

I came across this Maharastrian style Tendli Bhaat. While we South Indians also make different kind of variety Rice, this one used a different spice mix & I quite liked it

Maharastrian Tendli Bhaat | Ivy Gourd Rice

The Maharastrian Style Tendli Bhaat uses a spice mix made of Dry Coconut, Sesame Seeds, Coriander Seeds, Cardamom, Cinnamon & Cloves.

There are several versions of this recipe. The one that I've followed is from Tarla Dalal's website. This is also a No Onion - No Garlic Recipe

It is very easy to put this together, which makes it a perfect weekday meal option. Making the Spice Powder only takes about 2 minutes. Slicing the Ivy Gourds took the maximum time. Once these 2 are ready, It takes about 5 minutes to put this together in the Pressure Cooker.

Serves 4

You Will Need:

3 cups of Tendli - chopped into long strips
1.5 cups Basmati Rice
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
3 tablespoon Cooking Oil
1 teaspoon Mustard Seeds
2 pinches of Asafoetida/Hing
Salt as per taste

Spices To Grind

2 tablespoons Dry Coconut(Kopra)/Desiccated Coconut Powder
2 teaspoons Coriander Seeds
A small stick of Cinnamon
4 Cloves
2 Green Cardamoms
2 teaspoons Sesame Seeds
1/2 teaspoon Cumin Seeds

To Garnish

2 tablespoons of Grated Coconut
Fresh chopped Coriander

Method:

In a Small Jar, Add all the ingredients mentioned in the To Grind List & grind into a fine Powder

In a Pressure Cooker, Heat oil, Splutter Mustard Seeds, Add Asafoetida

Add chopped Ivy Gourd & some salt. Add in the Spice Powder & mix well

Add Red Chilli Powder, Turmeric Powder & sauté for 3-4 minutes

Add 2 cups of Water & Bring it to a boil . Add washed & soaked Basmati Rice, check for salt & give it a stir

Close the lid & Pressure cook for 1 whistle

Upon cooling, gently fluff with a fork & Garnish with grated coconut & chopper coriander

NOTE:

The Original Recipe Uses Dry Coconut (Kopra) but i have used Desiccated Coconut Powder here

Yield: 4

Author: Deepthi Shankar

MAHARASTRIAN TENDLI BHAAT | IVY GOURD RICE

Ingredients

3 cups of Tendli/Ivy Gourd/Tondekayi - chopped into long strips
1.5 cups Basmati Rice
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
3 tablespoon Cooking Oil
1 teaspoon Mustard Seeds
2 pinches of Asafoetida/Hing
Salt as per taste

Spices To Grind

2 tablespoons Dry Coconut(Kopra)/Desiccated Coconut Powder
2 teaspoons Coriander Seeds
A small stick of Cinnamon
4 Cloves
2 Green Cardamoms
2 teaspoons Sesame Seeds
1/2 teaspoon Cumin Seeds

To Garnish

2 tablespoons of Grated Coconut
Fresh chopped Coriander

Instructions

In a Small Jar, Add all the ingredients mentioned in the To Grind List & grind into a fine Powder
In a Pressure Cooker, Heat oil, Splutter Mustard Seeds, Add Asafoetida
Add chopped Ivy Gourd & some salt. Add in the Spice Powder & mix well
Add Red Chilli Powder, Turmeric Powder & sauté for 3-4 minutes
Add 2 cups of Water & Bring it to a boil . Add washed & soaked Basmati Rice, check for salt & give it a stir
Close the lid & Pressure cook for 1 whistle
Upon cooling, gently fluff with a fork & Garnish with grated coconut & chopper coriander

https://www.vegetableplatter.com/2020/06/maharastrian-tendli-bhaat.html