August 24, 2020

MODAKAM

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The main prasadh made for ganesha festival/ Ganesh chaturthi is modak/modakam. These dumplings are prepared and relished with great enthusiasm all across the country and assume great significance during the birth anniversary of Lord Ganesha. Every state in India has its own version, many sweet and savory varieties can be prepared as kozhukatta /Modakam. Sweet kozhukkata/Modakam are steamed rice dumplings with coconut and jaggery stuffing. 








INGREDIENTS:

Raw rice - 1 cup
Water as required
Salt - pinch
Ghee - 2 tsp
Grated coconut - 1 cup
Jaggery - 1/2 to 3/4 cup
Cardamom powder - 1tsp


METHOD:

Preparing Outer layer:

1. Soak raw rice in water for 3 hours.

2. Grind this in a mixie into a very nice batter.

3. Let the batter be in the consistency of neer dosa batter.

4. In a pan add ghee, rice batter and pinch of salt.

5. Mix well using a ladle without any lumps.

6. When the water evaporates, the batter comes to a dough consistency. 

7. Switch off the flame and keep the dough covered with a wet cloth.


8. Once it is warm you can start making the modakams.

Preparing Poornam:

9. Heat a pan, add the grated coconut and jaggery.

10. Stir for about five minutes. Add cardamom powder and ghee. Mix well.

11. Cook for another five minutes and keep aside.


Making Modakams:

12. For making modakams, take the dough, add little ghee to the dough and knead well.

13. Make the dough into lemon sized balls and cover it with a wet cloth.


14. Take a dough ball. With you fingers make a small cup out of it and place the poornam in that.

15. Close this and make it into a modakam shape.

16. Do the same for the rest of the dough.

17. Place the modakams in an idly tattu and steam it for 5 to 7 minutes in medium flame.

18. Modakams are ready for neivedhyam.





























August 04, 2020

PULIYODHARA / TAMARIND RICE

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A sour and spiced rice recipe, mainly prepared in south India (Tamil Nadu) especially in hindu temples. It is offered as prasadam or nivedyam and then served to devotees. It is also prepared during special occasions and festival seasons and served during celebration feast. 







INGREDIENTS:

Cooked rice - 2 cup
Oil - 3 tbsp
Mustard seeds - 1tsp
Urad dal - 1/2 tsp
Methi seeds - 1/8 tsp
Red chili - 3 to 4 
Peanuts - 2 tbsp 
Channa dal - 2 tbsp
Curry leaves 
Cashew - 8 to 10
Green chili - 3 to 4
Asafeotida - 1/4 tsp
Tamarind - lemon sized
Salt to taste
Jaggery - 2 to 3 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Methi powder - 1 tsp
Black pepper powder - 1/2 tsp


METHOD:

1. Soak tamarind in hot water and extract  thick juice from it. Discard the pulp.

2. Heat oil in a pan/cheenachatty.


3. Add mustard seeds, methi seeds, urad dal and red chili. Fry it few mins.


4. Then add Peanuts and channa dal. Roast it till aromatic.


5. Add curry leaves, cashews and fry it for few mins.


6. Add tamarind juice, salt, asafetida and jaggery. Mix it well.


7. Now add turmeric powder, coriander powder, methi powder and black pepper powder.


8. Saute well and cook it till oil oozes out.


9. Switch off the flame.


10. Now the tamarind paste is ready.


11. Spread the rice on a plate to cool. Once it cools, add the tamarind paste and mix the rice gently.


12.Lets do the tadka: Heat 2 tsp oil in a pan and  add mustard seeds, channa dal and peanuts. When it roast, add red chili, curry leaves and asafetida. Mix well.


13. Add this tadka to the tamarind rice.  


*Tadka  peanuts and channa dal gives crunchy taste.




















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