Ukadiche Modak

One cannot think of  'Ganapati' without his favorite Modak. Luckily this year, the festival coincides with a long weekend in the USA..and that means I could make this delicacy for lunch today!! Making ukadiche modak can be intimidating and I admit that everytime I make them, I am not sure whether they are going to come together well.

For the rice flour covering to come out perfectly, you need - good fresh rice flour (if you are lucky the indian store will carry the fresh one), a good recipe and technique and well...a lots of patience :)

Ingredients:

Makes 10-12 modak

(I used standard measuring cups and spoons for the measurements)

Covering:

1 Cup water

1 cup (heaped) Rice Flour

¼ tsp Salt

1tsp ghee

Filling:

1.5 cup fresh grated/ frozen coconut

3/4 the cup sugar(use less for less sweet filling)
1/4 cup jaggery1tsp poppy seeds 1/2tsp Cardamom powder1/4tsp Nutmeg powder

Method:
1) Mix together coconut, sugar,jaggery, cardamom, nutmeg, poppy seeds and cook on low flame till cooked and the filling is translucent and dry.Let it cool.

       Ukadiche Modak Covering

Bring 1 cup water to a boil. Add 1 tsp ghee and salt; add the rice flour and mix. Turn OFF the heat immediately. Keep a cover and let it stand for 10-15 mins to cool

Knead the dough with slightly oiled hand into smooth dough.

Keep it covered in moist cloth.

Keep a large vessel with some water to steam the modak

Take a sieve/ strainer/ shallow vessel and line it with a thin cloth. The modaks will be steamed in this vessel.

Make small rounds with the dough. Press with fingers to make flat rounds. This should be thin and without any cracks

Place 2 tsp Coconut filling in the modak. Mold the dough into ‘modak’ shape. First form as many pleats as possible. Then bring them together by gently pressing and rotating at the same time.

Place these modak into the cloth lined vessel and steam (without any pressure/whistle) for 15-20 mins.

Serve hot along with Ghee!

And look who helped me with her lil' hands!!

"Treats for Diwali"- Chakali/Murukku

As planned earlier,my friend 'V' and I decided to make chakalis together for this Diwali. There were two motives..first of all I had never made chakali with this recipe(see below) i.e.with rice and urad flour.( In Maharashtra chakali is made from a special mixed grain flour..called Bhajani).So needed some guidance in making these...and 'V' is a master in making chakalis....so decided to try under her wing!

Secondly making chakalis is a lot of work....kneading the dough, making chakalis, frying them....all needs some muscle.It's better done with someone elses help.

This arrangement worked out pretty well and we managed to make a whole lot of chakalis in just 2 hours ( there was a time limit, as I had to pick up 'E' from school)!

As you can see from the picture the chakalis came out very crispy,crunchy and spicy...yummm!

They did taste different than the 'Bhajani' Chakalis....but were no less tasty! I would definitely make these when I do not have 'Bhajani' (like this year) and I also noticed that they did not soak as much oil as the bhajani chakalis do...

Here is my friend 'V's recipe:
Ingredients:
Rice flour -4cups
Urad flour -1cup
Chana Dhalia -1/2cup
Melted butter -1stick(8tbsp) ---we actually used 5tbsp
Hing -1/2tsp
Chilli pd -2tsp
Sesame -1tbsp
Cumin -1tbsp or Ajwain seeds
Salt -to taste
Method:1) Powder the roasted channa dhal(dhalia).
2) Melt the butter on stove until it bubbles.
3) In a mixing bowl mix all the ingredients together with melted butter and knead by adding enough warm water.(the dough should be little thick to get perfect chaklis)
4) Stuff the dough in the chakli press and press it into spirals on a paper towel or on a plastic sheet.
5)Heat enough oil and deep fry them. Fry on medium flame until golden brown

6) Drain on paper towel

7) Store in an air tight container.