THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Wednesday, 16 September 2015
This is God Ganesh's one of the fav sweets. I remember Modak a lot when Ganesh Chaturti is nearing. My mother-in-law used to make Modak at the time of Ganesh festival, with rice and also sometime with maida. Being Ganesh chaturti tomorrow I ve to prepare other dishes too, so prepared Modak Today. This is my dear friend Rani's recipe. I must thank her for this recipe.
WHAT YOU NEED:
Rice / Rice powder - 1 cup
Salt - a pinch
Coconut gratings - 1 cup
Jaggery - 4-5 cubes
Cardamom powder - 1 tsp
HOW TO MAKE:
Heat half cup of water, add broken jaggery pieces. When it melts strain through a strainer to discard impurities from the jaggery.
Transfer the jaggery syrup back to vessel and heat.
When it starts boiling and forms one thread consistency then add coconut gratings. Keep stirring till all the water diminishes.
Add cardamom powder. Mix well. This is Choorna, for stuffing the Modakas.
READY TO STEAM
AFTER STEAMING, MODAKS!
FOR THE OUTER COVER :
If you are using rice soak in enough water for an hour. Then drain.
Grind soaked rice along with salt to a fine paste, adding very little water.
Transfer the paste in kadahi, then heat adding little water to it.
Stir continuously till it becomes thick.
If you are using rice powder: Mix rice powder and salt in kadahi, then add little water.
Heat the kadahi, stir, add little water again, stir till it becomes thick.
Then Knead well so that no lumps be inside. keep covered for an hour. This process makes the dough soft and can make modaks easily without any breaks.
Take the dough out and again knead. Make small gooseberry sized balls.
Rub oil in your hands, keep a ball in between your palms and press to make a small poori.
Put 1 tsp of choorna in the center of the poori, then close the ends on the top to make Modak.