A feast for the Lord!

For Ganesha's feast, one must indulge in the favourites of our favourite Elephant God...

Ingredients for modak
Rice flour 1 cup
Water 1.5 cup
Oil 15 ml
Salt to taste

for modak stuffing
White sesame seeds 1 tbsp
Poppy seeds 1 tsp
Grated coconut 1 cup
Jaggery ½ cup
Ghee 15 ml
Cardamom powder 15 gm
Nutmeg powder ½ tsp

Take water in a vessel, add a few drops of oil and salt.
Add rice flour and stir on low flame for 30 seconds.
Then switch off gas, mix with a thick spatula.
Cover with a lid for five minutes.
Allow dough to cool, or you could knead it while hot with gloves.
Let the dough rest and come to room temperature, cover with a damp cloth.

Kara Modak Kara Modak

Kara modak
Rice flour 100 gm
Water 250 gm w Salt 20 gm
Mustard seeds 10 gm
Jeera 5 gm w Ghee 25 ml
Green chilly 10 gm
Curry leaves 5 gm
Coriander 5 gm
Ginger 5 gm w Grated coconut 10 gm

Take a heavy bottomed pan, make a tempering with ghee, mustard seed, jeera, curry leaves, ginger, coriander leaves and coconut.
Once its turns golden brown, add water, bring to boil.
Add rice flour and mix thoroughly, make dumplings out of it.
Steam with the help of a steamer till cooked (10 minutes)
For the filling, take a heavy bottomed pan, add ghee.
Place on low heat and sauté poppy and sesame seeds.
Add grated coconut and jaggery powder. Keep stirring for 3-4 minutes.
Jaggery should melt.
Lastly, add cardamom and nutmeg powder.
Mix nicely. Ensure you don’t over-cook.
Place some cold water with ice cubes. Apply water over your palm.
Make small balls from the rice flour.
Flatten balls with the palms into a round shape.
Ensure that the discs are neither too thick nor thin.
Put a spoon of coconut jaggery mixture in the centre of the round disc.
Form pleats toward the edges and close towards the top into a cone shape. You could grease the modak mould and shape them in the mould.
Place modak in a steamer and steam for seven to eight minutes on medium heat. You will see that the texture has changed, and it’s cooked. Covered with a lid. Alternatively, you could steam modaks in pressure cooker for eight to 10 minutes on low or medium heat without the whistle.

Motichoor LadooMotichoor Ladoo

Motichur Laddoo
Besan 500 gm
Sugar 1 kg
Red colour 2 gm
Almond 100 gm
Pista 100 gm
Raisin 50 gm
Cashewnuts 100 gm
Ghee 50 ml
Cardamom powder 1 tbsp
Oil 2 kg
Water 700 ml

Make a batter with besan , water, colour and keep aside.
Make a sugar syrup with water and sugar, add lemon and keep aside.
Heat ghee in a kadai, once ghee is hot make a small boondi with help of laddoo jara.
Once it’s cooked, remove from oil, mix boondi with sugar syrup, keep aside for 30 minutes.
Remove from syrup, mix with dry nuts.
Make small dumplings and serve.

Recipe courtesy Chef Suresh Thampy,
executive chef, Sheraton Grand Bangalore at Brigade Gateway

( Source : Deccan Chronicle. )
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