Wednesday, September 10, 2008

Modaks - The food of the Lord

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I have been out of action for the past 2 weeks with no posts and no must see 5 recipes for the week. A lot has been going on personally in these few days which for reasons known to me cannot be communicated right now. The festive season has started and will continue till the years end. This time will be a delight for all gastronomes. Hyderabad is at its vibrant best and you can find huge idols of Lord Ganesha at most places. The lord visited our abode too and was with us for the past 7 days. Its a ritual every year now and it feels good to connect with your spiritual self every once in a while.
My better half makes these yummy steamed modaks that are relished by everyone. This year we went a step further and tried the non-steamed ones with Khoya. The result was not as visually perfect but they were a treat to have.

Steamed Modaks

Rice Flour - 300 gm
Jaggery (Shakkar) - 200 gm
Cardamom Powder (Elaichi Powder) - 1 Tsp
Coconut, grated - 1
Oil - A Few Drops

For the Filling:
1. Heat a wok and add in the coconut and jaggery. Cook till jaggery melts.
2. Add in the cardamom powder.
3. Mix well and keep aside.

For the Modaks:
1. Boil a glass of water.
2. Add in the rice flour and mix well.
3. Cover vessel and cook on medium heat for 10 minutes.
4. Take it off the flame and add in a little oil. While it is still hot knead to form a dough.
5. Make small equal sized balls.
6. Take a ball at a time and flatten it.
7. Add in a spoonful of the coconut and jaggery mixture.
8. Dip thumb and index finger in oil and make 6 small pinches side by side on the outer edges of the cup
9. Fold them together on the top and Join to form a peak. It should look like a gralic pod.
10. Steam the modaks for 15-20 minutes.
11. Serve.

Chocolate Modak:

Khoya - 1 Kg
Sugar - 300 gm
Cocoa Powder - 100 gm
1. Heat Khoya in a wok till all moisture evaporates.
2. Add in sugar.
3. Add in Cocoa Powder.
4. Heat on medium flame till the mixture boils.
5. Reduce Flame and keep stirring the mixture till it starts hardening slightly.
6. Cook till mouldable.
7. Mould into Modak Shapes (Should look like a garlic pod).


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