Saturday, 26 August 2017

Gulkand Modak

This is exciting flavour of traditional Modak with feeling of Gulkand to it. Though mainly Talniche(fried) Modak(recipe here) are mainly loved at my home, this time we made this special Modak for Ganpati Bappa and they were loved by all!
Since I strictly avoid food colours in my recipes, for this modak also I gave the tint of pink using beetroot juice.. 




Ingredients: 
For outer layer
1. 3/4 Cup rice flour/powder 
2. 1 cup water 
3. Small piece of beetroot to make natural pink colour 
4. Pinch of salt 
5. 2 tbsp ghee

For stuffing: 
1. Half cup Gulkand 
2. Half cup desiccated coconut powder 
3. 2 tablespoon of sugar (only if your Gulkand is slightly dry) 

Preparation: 
For stuffing: 
1. Heat a pan and dry rose desiccated coconut powder 
2. Add Gulkand and sugar to it and mix well 
3. Keep stirring till the mixture start living from side. Cool to room temperature before using 

Prepared stuffing looks like below. As I have used homemade Gulkand it is slightly dry, if you use store bought, it may have sugar syrup to it, you can remove it before using Gulkand for stuffing.

For outer cover: 
Before starting keep the beetroot piece in around half cup water. It will start releasing nice pink colour to water. 
1. Heat remaining water in a pan.
2. Add salt and one tbsp ghee to it 
3. At the beetroot pink colour water discarding the beetroot piece
4. As the water starts boiling, slowly start adding rice powder. Mix well 
5. As a Rice Water dissolve to water it will start getting thick. Cover and team till the rice powder is cooked well. Occasionally stir as needed 
6. Take out the cooked rice mixture in a plate and as it becomes slightly cool to handle with hand knead it well to make it more smooth. The mix should not be to dry at this stage else the modak will break

Ukad ready before kneading will look like this. You can get darker pink color by using concentrated beetroot juice.
 Ukad after kenading

Preparing modak: 
You can make Modak with hand or with the help of a mould for beginners it is good to use a mould. As I was running short of time I prepared all modak with the help of mould. 

Grease the mould with ghee from inside. Take a small ball of the rice mixture and press it in the mould. Wet your hand with water and with the help of a finger press the rice mixture around the sides of the mould, making a hollow at the centre. Add around a tablespoon of gulkand stuffing to the and with help of a small piece of rice mixture cover the mould from bottom. The pictures below. 





Gently open the mould and take out the Modak. Make all the modak like this. 




If you want to shape it without mould, make a small ball of rice mixture and shape it like a small bowl gently and then pinch with two fingers. Add stuffing and close the modak. 

Heat a steamer and place the modak on the steamer payment for another 7 to 10 minutes. 
Gulkand modak are ready to be served



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Saturday, 19 August 2017

Moong Daal Bhajiya-Pakoda-Bhajji

With the rain pouring in almost every evening in Bangalore, it is perfect time to enjoy a cup of hot Masala Chai and something fried, hot and tasty..If the weather is so in your city also( and even if it not) it is time for Moong Daal Bhajiya. What I love about these bhajiya is, ingredients are easy and readily available and the preparation is also very easy!



Ingredients:
1. 2 cup yellow Moong daal, soaked in water for 4-5 hours/ overnight. (So if your plan is to make the bhajiya for tea time, soak the daal in morning)
2. 2-3 tbsp fresh coriander leaves chopped
3. 1 green chilli, chopped
4. 1/2 inch piece of ginger
5. 1/2 tbsp turmeric powder
6. 1 tbsp red chilli powder
7. 1/2 tbsp jeera
8. Salt to taste
9. Oil to deep fry bhajiya

Preparation:
1. Drain water from soaked moong daal and add it to the mixer jar
2. Add coriander leaves, green chilli, ginger, red chilli powder, turmeric, jeera and salt to it and grind it together to fine paste. Avoid using water, unless it is too dry. We need think mix for bhajiya
3. Heat oil for frying
4. Now this is the trick for bhajiyas to turn soft and puffy inside, add 2 tbsp of hot oil to the daal mixture and mix it with spoon in one direction for 8-10 rounds
5. Drop small portions of daal mixture using spoon in hot oil to fry bhajiya. If you want to make bhajiya using hand, then soften hand with water and drop small portions of mixture in hot oil carefully.
6. Fry till crisp and light brown from outside
Serve hot with tomato ketchup or green chutney




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Saturday, 12 August 2017

Ridge guard peels chutney - दोडक्याच्या शीरांची चटनी

As it is the month of Shravan, we do not take onion-garlic. Though it is difficult to follow this too strictly as most of our time is spent outside, I ensure I do not use onion-garlic when cooking at home. Now to make any dry chutney, garlic is one of must have, so I was thinking of alternatives and this good old Chutney from ridge guard(दोडका ) peels came to mind which mom used to make and I have not for long time. This is kind of best our of waste recipe where the peels are also utilized and ridge guard you can use to make subji.



Ingredients:
1. 1 Cup ridge gourd peels (I used a big size ridge gourd peels)
2. 1 tbsp peanuts
3. 1 tbsp sesame seeds
4. 1/2 tbsp jeera
5. 1/4 tbsp sugar
6. 1/4 tbsp turmeric powder
7. 1 tbsp red chilli powder
8. 2-3 pieces of kokum
9. 2 tbsp oil
10. Salt to taste

Preparation:
1. Heat one tbsp oil in a pan and roast ridge gourd peels till crisp. Keep stirring so that the peels don't burn. If it does not become completely dry, it is fine as we are going to roast the chutney again
2. Cool the roasted peels to room temperature
3. Dry roast peanuts and cool that as well
4. In a chutney jar, add roasted peels, roasted peanuts, turmeric powder, red chilli powder, sugar, kokum and salt and dry grind the chutney
5. Heat remaining oil and add jeera and sesame seeds. As it starts crackling, add the ground chutney mix and roast well till it the moisture is released completely. Keep stirring.

Cool the chutney and store in air tight container. Serve with hot pulka or daal-rice.
Stores well in fridge for 10-12 days.



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