sunkan
September 7th, 2010, 11:10 PM
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Ganesh chathurthi
coming along here are a few of the fillings I enjoy during this season:
Rice flour topping for all the filling given below:
Add the rice flour to water and mix well to this add some salt and mix to a dosai atta consistency now keep some water in kadai and add a little oil coconut oil is great but for people who do not like coconut oil smell u can add any oil except mustard oil, now when it comes to boil add the rice flour mixture and mix well on a simmer condition of gas it may take some time but as u keep mixing until it comes out clean out of the vessel u r cooking and find it does not stick to your hand remove it from fire and put it in a vessel and cover with a wet cloth this helps to retain moisture..
When all the fillings are ready take a little of the atta and roll in ur palm coated with some oil and make the cup and fill with all the fillings given one by one and make a variety this season….and steam cook until u find the topping shining away and remove from the cooker….
Sweet coconut one
which is pretty easy to make but one has to be alert,
One cup of coconut scraping blended dry for even spreading
One cup of jaggery powdered
Elaichi 3 to 4
Dry ginger 1tsp helps in digesting
Now in a kadai first put the jaggery with some water and remove any particals below strain and reuse after washing the kadai, now put the coconut along and mix well and add elaichi powdered
And add the dry ginger and mix well and keep stirring over the fire until it all comes together and ur able to make balls easily in ur hand after dipping it in water or u can add two table spoon of rice flour and mix and bring it down immediately I love it otherwise though…do not prolong too much then you would not be able to roll as it would become very hard…so when it is soft and come together when rolled is enough.
Salt modak:
now for this soak the uradh dhall for 40mnts and grind it with green chillies and ginger and kadipatha coarse and add salt and steam it like a vada formation and then powder it in the mixie it would come out fine if u run it for only a few seconds now this filling u can put in kadai in alittle oil and stir and bring it down…do not cook for long as it is already cooked and if water dries away u may not get the authentic taste.
Dhall modak
Cook chana dhall until u can pinch and find it breaks easily, now strain this and once strained u will find it easy to powder in blender along with some elaichi , now keep the jaggery in the same proportion of 1:3/4 that is one cup of chana dhall to ¾ of jaggery, and remove any scum with some water along and now as the jaggery boils wait for it to come to a consistency or rolling a ball and when u throw into water u hear a tung sound now put this chana dhal and mix well and add some ghee to it and bring it down no need to cook for long, u can add javithri flowers in this and nutmeg both make this mix a favor by adding their flavor along.
Til modak:
Soak and dry roast the sesame seeds and add along with the jaggery 1:1 that is til one cup and jaggery one cup now blend both in a blender and add some ghee and mix it well now this filling is great inside the modak..
Veg modak:
Sliced cabbage, carrot like how u would for noodles very thin and stir fry this with some soya sauce and white pepper powder and salt and this is ready for filling
Fruit modak:
Finely chop apples,banana, guava, now add some butter to the kadai and add these fruits once they have cooked a little add sugar and mix well u can add some cinnamon powder to this for flavor or only elaichi will do, now pack this inside a modak u need some practice but it would be fine in the end..
Sprout modak:
Sprout the moong and cook it a little now add jaggery and mix well and cook for a few minutes until the mixture has well blended u can add scrapped coconut and elaichi to this and once it is dry and the mix is ready to be made into modak….
In karikadubu which is famous in karnataka:
The rice flour here is first mixed with water like for rotis and then made into modak
The half round pattern
1 cup gram flour (besan)
¾ cup sugar (preferably powdered)
1/3 cup ghee
¼ tsp cardamom powder
1 tbsp raisins
1 tbsp broken cashewnuts
Heat ghee in a kadhai and add besan
Cook over low flame, stirring constantly.
Add sugar and mix well.
Take it off heat and add cardamom powder, cashew nuts and raisins.
Cool slightly and press into even sized balls.
Ammani kozhakattai:
This is done once the filling is over and u make small balls of the mixture of rice flour topping with some chillie powder and roll it into tiny balls and steam it and then in a kadai add some oil
Add alittle mustard and kadipatha and put these balls inside and cover and cook for sometime just to get the flavor the oil into it, so u can just mix and bring it down..
Ammani kozhakattai as cheese balls:
Make the tiny marbles with the rice flour mixture adding just a little pepper to it as salt is already there but u can add a little more to give it the right taste, now roll it into balls and steam for sometime only so that it can cook the rest in milk, now heat kadai add some saltless butter and before it melts add some maida sai 2 tablespoon and mix well with the gas in simmer not high and now add milk and dilute the entire maida mix like a paste and keep adding milk a little more now to this add some cheese either cheese spread or grated cheese and mix well until u get a creamy texture u can also add some cream here, instead of only milk, now drop all the rice balls into it and leave it to soak and then serve.
Ammani kozhakattai in milk:
Roll the rice mixture into miniature balls and heat milk and add sugar and elaichi powder to it and once it boils well, keeping the gas in simmer condition add the balls to it and never mix after that let the milk boil for some time as the rice balls may give away so once the milk has reduced enough u can add some honey in the end to give it an authentic taste and serve in a cup with milk.
ALL THE MODAK CAN BE STEAMED FOR 10MNTS NOW THIS IS FOR GUIDANCE IF U FEEL IT SHOULD COOK A LITTLE MORE OR LESS PL DO FOLLOW UR INSTINCT HERE….HAPPY GANESHA CHATHURTHI TO ALL….SUNKAN
Ganesh chathurthi
coming along here are a few of the fillings I enjoy during this season:
Rice flour topping for all the filling given below:
Add the rice flour to water and mix well to this add some salt and mix to a dosai atta consistency now keep some water in kadai and add a little oil coconut oil is great but for people who do not like coconut oil smell u can add any oil except mustard oil, now when it comes to boil add the rice flour mixture and mix well on a simmer condition of gas it may take some time but as u keep mixing until it comes out clean out of the vessel u r cooking and find it does not stick to your hand remove it from fire and put it in a vessel and cover with a wet cloth this helps to retain moisture..
When all the fillings are ready take a little of the atta and roll in ur palm coated with some oil and make the cup and fill with all the fillings given one by one and make a variety this season….and steam cook until u find the topping shining away and remove from the cooker….
Sweet coconut one
which is pretty easy to make but one has to be alert,
One cup of coconut scraping blended dry for even spreading
One cup of jaggery powdered
Elaichi 3 to 4
Dry ginger 1tsp helps in digesting
Now in a kadai first put the jaggery with some water and remove any particals below strain and reuse after washing the kadai, now put the coconut along and mix well and add elaichi powdered
And add the dry ginger and mix well and keep stirring over the fire until it all comes together and ur able to make balls easily in ur hand after dipping it in water or u can add two table spoon of rice flour and mix and bring it down immediately I love it otherwise though…do not prolong too much then you would not be able to roll as it would become very hard…so when it is soft and come together when rolled is enough.
Salt modak:
now for this soak the uradh dhall for 40mnts and grind it with green chillies and ginger and kadipatha coarse and add salt and steam it like a vada formation and then powder it in the mixie it would come out fine if u run it for only a few seconds now this filling u can put in kadai in alittle oil and stir and bring it down…do not cook for long as it is already cooked and if water dries away u may not get the authentic taste.
Dhall modak
Cook chana dhall until u can pinch and find it breaks easily, now strain this and once strained u will find it easy to powder in blender along with some elaichi , now keep the jaggery in the same proportion of 1:3/4 that is one cup of chana dhall to ¾ of jaggery, and remove any scum with some water along and now as the jaggery boils wait for it to come to a consistency or rolling a ball and when u throw into water u hear a tung sound now put this chana dhal and mix well and add some ghee to it and bring it down no need to cook for long, u can add javithri flowers in this and nutmeg both make this mix a favor by adding their flavor along.
Til modak:
Soak and dry roast the sesame seeds and add along with the jaggery 1:1 that is til one cup and jaggery one cup now blend both in a blender and add some ghee and mix it well now this filling is great inside the modak..
Veg modak:
Sliced cabbage, carrot like how u would for noodles very thin and stir fry this with some soya sauce and white pepper powder and salt and this is ready for filling
Fruit modak:
Finely chop apples,banana, guava, now add some butter to the kadai and add these fruits once they have cooked a little add sugar and mix well u can add some cinnamon powder to this for flavor or only elaichi will do, now pack this inside a modak u need some practice but it would be fine in the end..
Sprout modak:
Sprout the moong and cook it a little now add jaggery and mix well and cook for a few minutes until the mixture has well blended u can add scrapped coconut and elaichi to this and once it is dry and the mix is ready to be made into modak….
In karikadubu which is famous in karnataka:
The rice flour here is first mixed with water like for rotis and then made into modak
The half round pattern
1 cup gram flour (besan)
¾ cup sugar (preferably powdered)
1/3 cup ghee
¼ tsp cardamom powder
1 tbsp raisins
1 tbsp broken cashewnuts
Heat ghee in a kadhai and add besan
Cook over low flame, stirring constantly.
Add sugar and mix well.
Take it off heat and add cardamom powder, cashew nuts and raisins.
Cool slightly and press into even sized balls.
Ammani kozhakattai:
This is done once the filling is over and u make small balls of the mixture of rice flour topping with some chillie powder and roll it into tiny balls and steam it and then in a kadai add some oil
Add alittle mustard and kadipatha and put these balls inside and cover and cook for sometime just to get the flavor the oil into it, so u can just mix and bring it down..
Ammani kozhakattai as cheese balls:
Make the tiny marbles with the rice flour mixture adding just a little pepper to it as salt is already there but u can add a little more to give it the right taste, now roll it into balls and steam for sometime only so that it can cook the rest in milk, now heat kadai add some saltless butter and before it melts add some maida sai 2 tablespoon and mix well with the gas in simmer not high and now add milk and dilute the entire maida mix like a paste and keep adding milk a little more now to this add some cheese either cheese spread or grated cheese and mix well until u get a creamy texture u can also add some cream here, instead of only milk, now drop all the rice balls into it and leave it to soak and then serve.
Ammani kozhakattai in milk:
Roll the rice mixture into miniature balls and heat milk and add sugar and elaichi powder to it and once it boils well, keeping the gas in simmer condition add the balls to it and never mix after that let the milk boil for some time as the rice balls may give away so once the milk has reduced enough u can add some honey in the end to give it an authentic taste and serve in a cup with milk.
ALL THE MODAK CAN BE STEAMED FOR 10MNTS NOW THIS IS FOR GUIDANCE IF U FEEL IT SHOULD COOK A LITTLE MORE OR LESS PL DO FOLLOW UR INSTINCT HERE….HAPPY GANESHA CHATHURTHI TO ALL….SUNKAN