Indian Cooking Challenge-August, Festival Special

Hi! Everyone. I had almost decided not to participate in the challenge this month. I had missed my Ganesh Puja this year because of the unwelcomed Viral fever and then by the time I started  recuperating, I was attacked by dehydration. These few days had been a nightmare…nevertheless I just motivated myself to make one recipe , but then I remembered we had to make two or more. …I don’t like Valli for that…just kidding, more self motivation and I was ready for it.

Eversince the ICC was announced I wanted to make the Modak as I had never tried the steam version. Ukadiche Modak a traditional recipe from Maharashtra(Steamed Modak) have to be mastered, and people take years to learn to make the right  textured Ukad (steamed dough). I must thanks Mints that she shared her recipe with us. I was desperate to try it, and I must say for the first time, the Ukad was not bad.

The other recipe I wanted to try was Churma Laddoo as I just love them and had not tried them either. Thanks Lata for sharing the recipe.

Ingredients For The Modak
For The  Stuffing -
2 cups freshly grated coconut (can use frozen unsweetened coconut)
1 cup gur/jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)
For The Cover - Ukad 1 cup rice flour
1.25 cup water
pinch of salt
1 tbsp oil
Preparation for Stuffing -
Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.
In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down. I personally like the stuffing (saran) made with sugar which I will try later.

Method for Cover -
Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. When water starts boiling, lower the heat and slowely add rice flour. Please do now dump everything at once. Start mixing vigourously with a heavy spoon. Now close the lid and cook it with  steam for 2-3 minutes and then put it off heat.
Let the covered pot cool down for 15 minutes or so. Then use water and oil and knead the dough properly for about 10 mins.. Do not use water excessively.
The dough  will   be warm so be careful and use cold water to keep your hands from burning but do not use too much water. If you think the dough is little sticky,  add 1-2 tbsp maida to it and make the dough.

Making  Ukadiche Modak (Final Product) -

Start boiling water in a large vessel that can fit a steamer. I used normal pressure cooker pans and just greased them.In the pressure cooker put enough water but it should not enter inside the pan.

Make about 20 balls of the dough and 20 parts of the stuffing. Start making small puri with the dough ball on a oiled paper/aluminum foil( I used my hands to make the puri). Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak. You will have to handle the dough very gently. Follow the step to make remaining modaks. Now dip each modak in cold water and put it in the steamer. Keep them at some distance so that they do not stick to each other.

Put the steamer on boiling water and cover it. Let the modaks steam for 20 minutes on medium to high heat. Take the steamer off the vessel and let it sit for 5 minutes before removing moodaks from steamer.

I served the Modaks with Ghee but it can be served with coconut milk also.

Churma Laddu From Tarla dalal Shared by Lata
Making Time : 45 mins.
Preparation Time : 15 mins.
Makes 10 laddus.
Ingredients 1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
or
1 1/4 cups normal wheat flour + 4 tbsp semolina ( I used this method)
1/4 cup grated dry coconut (copra)
2 tablespoons sesame seeds (til)
3/4 cup (150 grams) jaggery , grated
2 tablespoons ghee
Other ingredients
ghee for deep frying
poppy seeds (khus khus) for coating the laddus

Method 1.Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
2.Divide the dough into 8 equal portions.
3.Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.

4.Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
5.Drain on absorbent paper and allow them to cool.

6.Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
7.Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.

8.Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
9.Mix the ground churma, coconut and sesame seeds with the melted jaggery.
10.Allow the mixture to cool slightly.
11.Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
*If you feel the mixture is very dry used hand dipped in milk to make the laddoos.
12.Store the laddus in an air-tight container.
Both the recipes turned out well for the First time try..I just hope that, I am not the last person to post it as I made everything today only.

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Side dishes Again

 

I am reposting a few of the side dishes from my archives, and they are all heading to- Side dishes for Chapati at Viki’s Kitchen hosted by Vicky Xavier

Hyderabadi Baghare Baingan

 Paneer Kaju Pasanda

  Dhaba Style Palak Paneer

Rajma Rasmisa

Nadir Yakhni- A Kashmiri dish

Methi Baingan Bharta

Gheeya Makhanwala- Bottle Gourd in Creamy Gravy

 

Aloo Gobhi Matar Ki Subzi

 

Tangy Palak In Dal

Okra in Poppy & Sesame

 Bottle Gourd In MIlk & Coconut Gravy

Dum Arvi

Punjabi Style Jeera Aloo

Garbanzo & Paneer Curry

Kadhai Paneer

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Steamed B&B Kofta in Onion-Tomato Gravy

 

 

 

 

This recipe was made in complete despair. I had soaked Bengal gram to make the sweet for Ganesh Puja and unfortunate for me, I was running very high temperature so cooking was completely ruled out. The lentil was lying prettily in the refrigerator waiting to be used.The other day I asked my maid to grate the the peel of Bottle gourd (to make the Chutney) and chop the gourd later, she conveniently grated the whole thing. I had no energy to work with that, so that also went into the fridge… When eventually I entered the kitchen one fine day, these two things were asking me to use them. Normally when we make bottle gourd kofta we use besan and deep fry them.But, just out of fever I did not want to consume a lot of oil so I decided to make steamed Bengal Gram –Bottle gourd Kofta, and hence the name-B & B.

I was completely clueless how the Kofta would turn out, but experimenting is key to success when it comes to cooking, as a matter of fact in any field. To boost up  my spirit, which was desperately needed after all the suffering, I was delighted to see that the Koftas turned out well and tasted really good. The Koftas by itself can be served with ketchup or chutney. Now, was the turn to make the gravy. The happy me inaugurated her food-pro which hubby dear had gifted a month back and was again waiting to get used. ( One can read how many things were waiting for me…). I was really trying hard to save time in cooking, to save some energy in my body.

I must say, all that effort was worth taking as the gravy and the Koftas, both turned out too good. I was indeed happy with myself, I do not think I am going to fry these koftas again. This makes a very healthy version as steaming keeps all essential nutrients in the lentil and vegetable intact.

Ingredients For Koftas

1 medium bottle gourd grated

3/4 cup soaked bengal gram/chana dal

2-3 green chilies finely chopped

salt to taste

2 tsp coriander pwd

1 tsp cumin pwd

1/2 tsp red chili pwd

1/4 tsp turmeric pwd

2 tsp oil

Method for  the Koftas

Grind the Bengal gram coarsely with minimum water.

 

Squeeze out water from the grated Bottle Gourd. The water can be added to the curry later.

Mix the daal and bottle gourd and add the remaining ingredients.

Make Kofta and put it on a greased plate. Do not press the Koftas excessively while making them. Makes about 20 koftas

Steam the Koftas  for 15 mins without putting the weight(whistle).

Let the Koftas cool.

Ingredients for the Gravy

To Grind

2 –3 onions

3 medium tomatoes

3 garlic pods (chinese)

an inch of ginger

Spices

1/2 tsp turmeric pwd

2-3 tsp red chili pwd

2 tbsp coriander pwd

1 tsp cumin pwd

1 small spoon garam masala

1 bay leaf

&

oil for cooking

salt to taste

 

Method for the Gravy

In a food processor put onions,ginger-garlic and tomatoes and finely Mince them.

Heat oil add bay leaf and the ground onions. Saute for a few minutes. This masala cooks fast as it is minced.

    Add all the spices and salt and cook till the oil separates.

      Add a glass and a half of water, and also the waterfrom the bottle gourd which was squeezed out.

    Bring the gravy to  a boil. Simmer and cook further for 5 mins.

 

In a bowl arrange the Koftas and pour the boiling gravy. Serve them with hot phulka/Chapati/rice.

I am sending this self created, Original recipe to

Side dishes for Chapati at Viki’s Kitchen hosted by Vicky Xavier

I am also sending this to MLLA-14 hosted by the Well Seasoned Cook where it began.

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Crispy Okra With Caramelized Onions

 

I had read this recipe in Tarla Dalal’s book while I was generally turning pages in a bookshop. I had liked the recipe instantly and was waiting to try it. Last few days have been really low as I was down with viral fever. Everybody was surviving on bread, Maggi, ready to eat etc. and waiting for me to get well and enter the kitchen. I am still recuperating but have managed to cook something for the family.

This is basically a Sindhi recipe and calls for deep frying the Okra. But the technique with which it is fried makes the Okra crispy in a minimum oil. Now, I am sure this will catch everyone’s attention. This Okra can be served as a side dish with rice -daal and without the onions can be served as a starter.

The family enjoyed it with hot rice and daal, and have asked  to serve it as a  starter sometime.

Ingredients For The Okra (Lady’s Finger)

350 gms Okra

2 onions chopped

oil for frying

1/2 cup maize flour/wheat flour

3 tsp red chili pwd

1/2 tsp turmeric pwd

3 tbsp coriander pwd

2 tsp amchoor pwd

1 tsp cumin pwd

1/2 tsp cumin seeds

1/2 tsp sugar

salt to taste

 

Method

Head and tail the Okra, and make 6-8 vertical thin slices. Apply a little salt and leave it for 10 mins.

Spread the maize flour on the okra and mix properly. Fry in hot oil till crisp. Remove on an absorbent paper. The maize flour helps to reduce the absorption of oil and makes the Okra very crispy.

Heat 2 tsp of oil and add cumin followed by chopped onions. Saute and add the sugar and keep turning till they are nicely caramelized. Add chili, coriander, cumin, amchoor and turmeric pwds, adjust the salt. Put in the fried Okra and toss properly till all the spices get coated properly on the Okra.

Serve it right away with the rice and daal.

Tip-

In case you want to serve it as a starter, then just put a little red chili pwd and chaat masala on the fried okra, toss and serve.

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A Lazzatdar Pumpkin Subzi and a healthy Pumpkin Raita

The best part about cooking with pumpkin is it’s very quick to make. There are days when one does not want to cook or wants to cook something simple or wants to cook really fast, Pumpkin comes to the rescue.

Personally I can be a very lazy cook sometimes, especially when it’s hot and humid in the Kitchen. I just hate to stand there and COOK! So, it was one of those days when I made this subzi and to my utter surprise it came out really well…so, I am posting it.

I had made only Daal and rice and at the last moment I thought lets have a little veggie also as a side dish just for taste(Tondi Lavayala in Marathi). It was really less in quantity and everybody liked it so much that they started asking …why did you make so less and I was completely speechless…I Guess it’s ‘My Mistake’ . S, was the saviour and said when you make less it tastes better and I completely agree to that. Let me share a secret with you..S believes firmly the best Subzis I have made till date were when I had cooked something very angrily.

Along with the subzi I am also posting the Pumpkin Raita which was a part of the feast I made for my family on the Rakshabandhan day and that heads towards -Show what you cook for Guests hosted by Rak’s Kitchen.

This raita is very simple and yet very tasty. Personally I can eat it just like that in a bowl without any side dish or chapati. It is extremely healthy as it requires Pumpkin to be steamed so all essential nutrients are restored in it. And as the Raita calls for Yogurt, this is very easy to digest.

Ingredients for The Pumpkin Subzi

400 gms Pumpkin skinned and cubed

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp turmeric pwd

1/2 tsp red chili pwd

2-3 tsp Kitchen King Masala ( I used MDH)

2 tsp coriander pwd

1 tsp amchoor pwd (dry mango pwd)

salt to taste

a pinch of asafoetida

oil for cooking

Method To make the Subzi

Heat the oil and add the mustard seeds and let them splutter, now add the fenugreek seeds, asafoetida and turmeric followed by the Pumpkin.

Mix properly and add the salt. The salt has to be added carefully as the volume of the pumpkin reduces considerably on cooking.

Once the pumpkins are half cooked add the chili, coriander, amchoor and Kitchen king masala. Mix and cook covered till done. Garnish with fresh cilantro and serve with roti/rice and daal.

For The Pumpkin Raita

200 gms Pumpkin cut in small cubes

1- 2 cups yogurt

1 tsp mustard crushed to pwd

2 tbsp roasted peanut pwd

1/2 tsp sugar

salt to taste

a pinch of asafoetida (heeng)

cilantro to garnish

For the tempering

1/2 tsp mustard seeds

2 green chilies finely chopped

Method to Make The Raita

Boil the pumpkin till soft. Mix it with yogurt. Add the mustard pwd, peanut pwd, salt and sugar and mix again. Heat oil add mustard, green chilies and heeng and pour it over the raita. Garnish with cilantro.

The mustard gives a nice flavor to the raita and the peanuts increase the richness.

Serve with rice/ phulka.

I am sending both the recipies to event Side dishes for Chapati at Viki’s Kitchen hosted by Vicky Xavier

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