Beetroot Modak

Ganpati Bappa Morya...
Pudcha Varshi Laukarya...

Sorry for the delay in posting the recipe.  Actually was busy and occupied. This is the modak that I prepared on the day of visarjan. I thought why not beetroot. I love the velvety rich pink color and the taste of beetroot. So I thought I will make this on the day of our visarjan(we did it on 5th day). I did not use any mould to make the modaks and made it the way my mom makes it.  I loved the modak as it came out lovely. So check the recipe out... Happy cooking...

Ingredients:

For the outer rice covering:
Rice flour - 1 cup
Water - 1 1/4 cup 
Oil - 1 tsp
a pinch of salt

For the inner sweet filling(poornam):
Beetroot puree - 1 cup
Jaggery powder - 3/4 cup
Ghee - 2 tbsp

Method:

Grind beetroot to make puree.

Heat 2 tbsp ghee in a kadhai and add the mixture. Cook till the mixture comes together. 

Add jaggery powder and cook till both jaggery and puree comes together.  It will take about 8 - 10 minutes. Keep aside.

In a vessel add the water, oil and salt.

Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.

Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 

When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.

Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
Keep a small portion of the beetroot mixture on the center of this puri.

Bring together all the edges together and close the top.
Remove the extra portion of the dough from the top.
Shape and taper the top of the modak with your fingers.

Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.

Making the sweet filling:

Grind beetroot to make puree. Heat 2 tbsp ghee in a kadhai and add the mixture. Cook till the mixture comes together. Add jaggery powder and cook till both jaggery and puree comes together.  It will take about 8 - 10 minutes. Keep aside.

Making the outer cover of the Modak:

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.
Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 
When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.
Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
Keep a small portion of the beetroot mixture on the center of this puri.
Bring together all the edges together and close the top.
Remove the extra portion of the dough from the top.
Shape and taper the top of the modak with your fingers.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Beetroot modaks are ready to be offered to Lord Ganesha.

Pan Modak

I am so excited to make another variation of the modak. The idea of making pan and gulkhand modak came to me as I had betel leaves leftover after puja... so I was thinking how to use it in cooking and this idea struck me. I also had Gulkhand at home so voila....   And I should tell you that practice makes man perfect. I can actually feel that my modak making skills have improved, so if you are making this first time its ok to go wrong. Even my first time was a disaster not in terms of taste but in terms of appearance. So keep practicing. So let me not take any more time and lets see what the ingredients are to make this delicious and flavourful modak.... Happy Cooking...

Ingredients:

For the outer rice covering:

Rice flour - 1 cup
Water - 1 1/4 cup 
Oil - 1 tsp
a pinch of salt

For the inner sweet filling(poornam):

Fresh Coconut - 1/2 cup
Betel leaves - 6-8
Gulkhand - 2 heaped tbsp
Ghee - 2 tbsp
Sugar - 2 tbsp(optional)

Method:

 


Grind fresh coconut, betel leaves, gulkhand and sugar(if you are using it) together to a coarse paste.

 Heat 2 tbsp ghee in a kadhai and add the mixture. 

Cook till the mixture comes together. It will take about 8 - 10 minutes. Keep aside.

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.

Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour. Keep on mixing as you want the mixture to be free from lumps and smooth.

When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.

Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.

Keep a small portion of the betel leaf- coconut mixture on the center of this puri.

Keep this in the modak mould and give the shape.
Make all the modaks this way.

Steam the modaks for 7-10 mins on a low to medium flame.

Making the sweet filling:


Grind fresh coconut, betel leaves, gulkhand and sugar(if you are using it) together to a coarse paste. Heat 2 tbsp ghee in a kadhai and add the mixture. Cook till the mixture comes together. It will take about 8 - 10 minutes. Keep aside.

Making the outer cover of the Modak:

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.
Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 
When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.
Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
Keep a small portion of the betel leaf- coconut mixture on the center of this puri.
Keep this in the modak mould and give the shape.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Pan modaks are ready to be offered to Lord Ganesha.

Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML

Sending this recipe to cookingwithsj



http://cutchikitchen.com/100th_Post_GiveAway.html
Lets cook with coconut

Mango Modak

As mentioned in previous post, am continuing my experiment with different fillings for modak. This one, Mango Modak, I had it at a very famous restaurant Sharvaree in Pune during Ganeshotsav last year. They serve amazing Maharashtrian Thali and since we had it during Ganeshotsav, the specialty of the day was Mango Modak. It was so yummm... So this was pending from a long time to try and today was the day. I had mango pulp(store brought) at home.  But if you are making this during mango season, you can and should use fresh mangoes.  I did not add sugar as the pulp was already sweet.  But if you wish you can add sugar. So do try it... and Happy cooking...

Ingredients:

For the outer rice covering:
Rice flour - 1 cup
Water - 1 1/4 cup 
Oil - 1 tsp
a pinch of salt

For the inner sweet filling(poornam):
Fresh coconut - 1/2 cup(grated)
Mango pulp - 1 - 1 1/2 cup
Ghee - 2 tbsp

Method:

Heat 2 tbsp ghee in a kadhai and add the grated coconut. Roast it for about 3-5 minutes. 

Add mango pulp and mix well. 

Cook till the mixture comes together. It will take about 12 - 15 minutes. Keep aside.

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.

Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 

When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.

Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.

Keep a small portion of the mango mixture on the center of this puri.

Keep this in the modak mould and give the shape.
Make all the modaks this way.

Steam the modaks for 7-10 mins on a low to medium flame.

Making the sweet filling:

Grate the coconut. Heat 2 tbsp ghee in a kadhai and add the grated coconut. Roast it for about 3-5 minutes. Add mango pulp and mix well. Cook till the mixture comes together. It will take about 12 - 15 minutes. Keep aside.

Making the outer cover of the Modak:

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.
Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 
When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.
Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
Keep a small portion of the mango mixture on the center of this puri.
Keep this in the modak mould and give the shape.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Mango modaks are ready to be offered to Lord Ganesha.

Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML

Sending this recipe to cookingwithsj



http://cutchikitchen.com/100th_Post_GiveAway.html
Lets cook with coconut

Chocolate Modak

This year after making steamed modak successfully, I thought let me make different types of sweet fillings for the 9 days of the Ganesh festival. So I dont know how many will I be able to make, but I started off with Chocolate poornam for the modak. I used jaggery instead of sugar however if you wish you can substitute it with sugar. But I personally like replacing sugar with jaggery whenever possible.  

There was a little confusion about the date the recipe that needs to be posted for JCO's PPCS(Potluck Party Cyber Style). Hence sending this as my entry for the PPCS. This is my first time participating in Potluck Party Cyber Style.  Kudos to Jagruti for this idea, I mean who would have thought Potluck can be possible on web. I just loved the idea of virtual potluck party.  This time Nivedhanams  is hosting PPCS. Thanks Sowmya for hosting.



Now lets check the recipe for Chocolate Modaks:

Ingredients:

For the outer rice covering:
Rice flour - 1 cup
Water - 1 1/4 cup 
Oil - 1 tsp
a pinch of salt

For the inner jaggery filling(poornam):
Fresh coconut - 1 cup(grated)
Jaggery - 1/4 cup
Cocoa powder - 2 tbsp(heaped)
Choco Chips - 1/4 cup
Ghee - 2 tbsp

Method:

Grate the coconut( I did it in mixer).

Add about 2 tbsp of water to jaggery and let it melt on low flame. Sieve the mixture to remove any impurities. Heat a heavy bottom vessel and add the jaggery mixture. 

 Now add grated coconut, cocoa powder and mix well. Add ghee while it is cooking.

Cook until the mixture becomes a little dry by stirring it regularly. 

Once the mixture cools down add choco chips and mix well.

In a vessel add the water, oil and salt.

Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.

Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 

When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.

Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.

Keep a small portion of the chocolate mixture on the center of this puri.

Keep this in the modak mould and give the shape.
Make all the modaks this way.

Steam the modaks for 7-10 mins on a low to medium flame.

Making the sweet filling:

Grate the coconut( I did it in mixer). Add about 2 tbsp of water to jaggery and let it melt on low flame. Sieve the mixture to remove any impurities. Heat a heavy bottom vessel and add the jaggery mixture.  Now add grated coconut, cocoa powder and mix well. Add ghee while it is cooking. Cook until the mixture becomes a little dry by stirring it regularly. Once the mixture cools down add choco chips and mix well.

Making the outer cover of the Modak:

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.
Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 
When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.
Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
Keep a small portion of the chocolate mixture on the center of this puri.
Keep this in the modak mould and give the shape.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Chocolate modaks are ready to be offered to Lord Ganesha.

Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML

Sending this recipe to cookingwithsj



http://cutchikitchen.com/100th_Post_GiveAway.html
Lets cook with coconut