Modak Payasam

Preparation time 20 minutes

Cooking time 15 minutes

For 4 Persons

Ingredients:

Milk 3 cup

Sugar 4 tbsp

Fresh Coconut shredded ½ cup

Jaggery 2 tbsp

Cardamom Powder ¼ ts

Rice Flour ½ cup

Ghee 1 tbsp

 

Mixed Nuts for garnishing

 

Method:

Take Milk in a clay pot. Add Sugar and pinch of Cardamom Powder. Put the pot on high flame to boil Milk. Keep it a side to use later.

 

Take shredded Fresh Coconut, Jaggery and pinch of Cardamom Powder in a non-stick pan and sauté it on low flame. When sautéed, leave it to cool down.

 

Then, prepare number of balls of prepared Coconut mixture.

 

Take ½ cup of water in a pan and put it on medium flame. Add Ghee in it. When Ghee is melted and water is hot, remove the pan from flame.

 

Take Rice Flour in a bowl. Add prepared hot water with Ghee gradually as needed to knead semi stiff dough. Knead it very well.

 

Set prepared Rice Flour dough in small modak moulds. Stuff them with prepared Fresh Coconut balls. Prepare all small modak.

 

Put the pot of Milk again on medium flame. When Milk starts to boil, add all prepared Modak in boiling Milk. Boil it until Modak are cooked well. Stir occasionally to prevent Milk boiling over.

 

Leave it to cool down to normal temperature.

 

Add Mixed Nuts.

 

Celebrate Birthday

Of

Our Venerable Lord Ganapatti Bappa

with his

Favourite Modak

prepared in

Kerala Style…Modak Payasam…

Ammini Kozhukattai

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

Ingredients:

Rice Flour ½ cup

Ghee 1 tbsp

Oil 2 ts

Mustard Seeds ½ ts

Cumin Seeds 1 ts

Skinned-Split Black Gram 1 ts

Curry Leaves 4-5

Dry Red Chilli 2

Green Chilli finely chopped 1

Fresh Coconut Powder 1 tbsp

Fresh Coriander Leaves 1 tbsp

Fried Cashew Nuts 1 tbsp

Salt to taste

 

Method:

Take ½ cup of water in a pan and put on high flame to boil. When it starts to boil, add Ghee in it. When Ghee is melted completely and water is boiled well, remove the pan from flame.

 

Take Rice Flour in a bowl. Add Salt and ½ ts of Cumin Seeds. Mix well. Knead semi stiff dough adding boiled water with Ghee gradually as needed. Knead it repeatedly very well.

 

Prepare number of small balls of prepared dough.

 

Steam all prepared balls in a steamer.

 

Heat Oil in a pan. Add Mustard Seeds, ½ ts of Cumin Seeds, Skinned and Split Black Gram, Curry Leaves, Dry Red Chilli and finely chopped Green Chilli. When spluttered, add prepared Rice Balls, Fresh Coconut Powder, Salt, Fresh Coriander Leaves and Fried Cashew Nuts. Mix well taking care of not crushing Rice Balls.

 

On Holy Occasion of

 

Ganesh Chaturthi

 

Offer to Our Adorable God…Ganapatti Bappa…

Cheesy Makhaniya

Preparation time: 10 minutes

Baking time: 20 minutes

Servings: 10

Ingredients:

Butter 50 gm

Refined White Wheat Flour 100 gm

Cumin Seeds 1 ts

Black Pepper Powder ¼ ts

Baking Powder Pinch

Cheese cubes 8-10

Salt to taste

 

Method:

In a bowl, take Butter, Cumin Seeds, Black Pepper Powder, Baking Powder and Salt. Mix very well. Keep adding little Refined White Wheat Flour gradually, knead semi stiff dough.

 

Take little dough, make a ball. Press and pamper to expand it. Put one cube of Cheese in the middle of it. Wrap the Cheese cube and give ball shape. Prepare number of balls of dough.

 

Put all balls in refrigerator to set.

 

Pre-heat a paniyaram pan. Put all balls on pre-heated pan. Cover the pan with a lid. After 10 minutes, open the lid and turn over the balls. Cover the pan with a lid again. Check after 8-10 minutes. When balls get brownish, remove the pan from the flame and remove balls in a plate.

 

Alternatively, bake for 20 minutes @180º in pre-heated oven.

 

Serve with Tea or Coffee.

 

Enjoy…Softy…Smoothie…Cheesy…Buttery…Yummy…

Imli Cooler – Tamarind Cooler

Preparation time: 10 minutes

Cooking time: 5 minutes

Serving 1

Ingredients:

Tamarind Pulp ¼ cup

Sugar ¼ cup

Fresh Coriander Leaves 1 tbsp

Fresh Mint Leaves 10 leaves

Black Salt Powder ½ ts

Cumin Powder ½ ts

Orange Juice 1 cup

Aerated Water 1 glass

(Sparkling Water Or Soda Water)

Ice Cubes 8-10

Method:

Take Tamarind Pulp in a pan. Add Sugar and put pan on low-medium flame. Stir it occasionally. When Sugar is melted, remove the pan from flame and leave it to cool down.

 

Then, take it in a muddle bowl. Add Fresh Coriander Leaves, Fresh Mint Leaves, Black Salt Powder and Cumin Powder. Muddle it very well.

 

Then, take this well muddled stuff in a serving glass. Add 4-5 Ice Cubes. Pour Orange Juice to fill the glass up to ¾ and fill the glass to full with Aerated Water and 4-5 Ice Cubes.

 

Serve Fresh to Feel Re-Freshed in Hot Summer…

Maddur Vada – Masala Puri

Prep.15 min., Cooking time 15 min., Qty. 4 Plates

Ingredients:

Rice Flour                                            ½ cup

Semolina                                             ¼ cup

Refined White Wheat Flour                 ½ cupContinue Reading

Instant Paniyaram – Paddu

Prep.10 min., Cooking time 10 min., Qty. 3 Plates

Ingredients:

Bread Slices                            3

Steamed or Boiled Rice          ½ cup

Semolina                                 ¼ cupContinue Reading

Sweet Uttapam Platter

Prep.15 min., Cooking time 15 min., Qty. 4 Plates

Ingredients:

For Batter:

Rice                                                                 3 cup

Skinned and Split black  Gram                      1 cup

Curd                                                                1 cupContinue Reading

Global Uttapam Platter

Prep.45 min., Cooking time 15 min., Qty. 4 Plates

Part-1: Raw Rasam:

Ingredients:

Fresh Green Chilli whole                                             2

Onion chopped                                                            1

Fresh Coriander Leaves                                             1 tbsp

Tamarind Pulp                                                             2 tbsp

Sugar                                                                          2 ts

Sesame Seeds                                                            1 tbsp

Salt to taste

Rasam Powder

Water                                                                          2 cup

For Tempering:

Oil, Mustard Seeds, Cumin Seeds, Curry Leaves, Dry Red Chilli

Method:

Roast Fresh Green Chilli. Pound roasted Green Chilli, Onion, Fresh Coriander Leaves. (Beat to coarse paste). Remove in a bowl. Add Tamarind Pulp, Sugar, Sesame Seeds, Rasam Powder. Salt and Water. Keep this mixture a side.

 

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves and Dry Red Chilli. When spluttered, pour this tempering in prepared Rasam mixture.

 

Leave it to cool down to be ready to serve.

 

Part-2: Flax Seeds Podi:

Ingredients:

Dry Red Chilli                                                              7-8

Skinned and Split Bengal Gram                                  ½ cup

Flax Seeds                                                                  ½ cup

Skinned and Split Black Gram                                    ¼ cup

Dry Coconut Powder                                                   ½ cup

Salt to taste

For Tempering:

Oil, Mustard Seeds, Asafoetida Powder, Curry Leaves

Method:

Heat oil In a pan. Add Mustard Seeds, Asafoetida Powder and Curry Leaves. When spluttered, Add Dry Red Chilli, Skinned and Split Bengal Gram, Skinned and Split Black Gram, Flax Seeds, Dry Coconut Powder and Salt. Stir and cook for 3-4 minutes on low flame. Leave it to cool down. Then crush it in the grinder.

 

Keep it a side to serve later.

 

Part-3: Uttapam:

Ingredients:

For Batter:

Rice                                                                 3 cup

Skinned and Split black  Gram                      1 cup

Curd                                                                1 cup

Salt

Soda-bi-Carb                                                   Pinch

Method For Batter:

For Batter: Soak Rice and Skinned-Split Black  Gram separately for 7 hours. Then drain the water from both. Add  some Curd with Rice and grind it. Add some Curd with Skinned-Split Bengal Gram and grind it. Then mix both of them. Adjust batter consistency with adding curd and than . Leave batter for 5 to 6 hours for fermentation. Then mix Salt. Mix Soda-bi-Carb.

For Uttapam:

Butter melted                                                   ½ cup

 

For Global Toppings:

  1. Mexican Uttapam Topping:

Ingredients:

Capsicum chopped                             1

Corn boiled                                          2 tbsp

Salsa Sauce                                        2 tbsp

Cheese grated                        2 tbsp

Method:

Take all these ingredients in a bowl and mix well.

 

Keep a side for later use.

 

  1. Thai Uttapam Topping (Som Tom Salad):

Ingredients:

Garlic                                                   4-5 buds

Fresh Red Chilli                                  2-3

Tomato chopped small                        1

Soy Sauce                                           1 tbsp

Sugar                                                  1 tbsp

Tamarind Pulp                                     1 tbsp

Raw Papaya grated                            1 tbsp

French Beans or Cowpeas boiled       2 tbsp

Roasted Peanuts                                2 tbsp

Fresh Coriander Leaves                     1 tbsp

Salt to taste

Method:

Take Garlic, Fresh Red Chilli, Soy Sauce, Sugar, Tamarind Pulp and half chopped Tomato in a pounding pot and pound it to paste. Remove in a bowl after pounding. Add grated Papaya, chopped Tomato, boiled French Beans or Cowpeas, Roasted Peanuts, Fresh Coriander Leaves and Salt. Mix well.

 

Keep a side for later use.

 

  1. Chinese Uttapam Topping (Schezwan Cottage Cheese):

Ingredients:

Ginger grated                                      1 tbsp

Garlic chopped                                    4-5 buds

Green Chilli chopped                          2-3

Onion chopped                                    1

Cottage Cheese cubes                       6-7 cubes

Schezwan Sauce                                1 tbsp

Black Pepper Powder                         1 ts

Oil                                                        1 tbsp

Method:

Heat oil in a pan. Add grated Ginger, chopped Garlic, chopped Green Chilli. When fried, add chopped Onion, Cottage Cheese cubes, Schezwan Sauce and Black Pepper Powder. Fry it for 2-3 minutes only on low flame. Should be partially cooked, don’t let it be soft.

 

Keep a side for later use.

 

  1. Indian Uttapam Topping:

Ingredients:

Cottage Cheese grated                       ¼ cup

Turmeric Powder                                 ¼ ts

Red Chilli Powder                               ½ ts

Coriander-Cumin Powder                   ½ ts

Salt to taste

Oil                                                        1 tbsp

Method:

Heat oil in a pan. Add grated Cottage Cheese, Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder and Salt. Mix well until it looks like dry coarse mixture.

 

Keep a side for later use.

Method:

For Uttapam with Mexican Uttapam Topping:

Heat thick flat pan on medium flame. Use of non-stick will make cooking easy.

 

Pour 1 tbsp of Uttapam Batter on the pan. Use flat cooking spoon to spread the Batter quickly in a thick and round shape. Sprinkle ingredients of Maxican Uttapam Topping. Press Toppings lightly with flat cooking spoon to settle it properly on Uttapam. When bottom side is partially cooked, pour ½ tbsp of butter around and on top of the Uttapam then let it be cooked for 30-40 seconds. Please don’t turn it over to avoid melting the cheese on the top.

 

For Uttapam with other toppings:

Heat thick flat pan on medium flame. Use of non-stick will make cooking easy.

 

Pour 1 tbsp of Uttapam Batter on the pan. Use flat cooking spoon to spread the Batter quickly in a thick and round shape. Sprinkle ingredients of one type of Topping. Press Toppings lightly with flat cooking spoon to settle it properly on Uttapam. When bottom side is partially cooked, pour ½ tbsp of butter around and on top of the Uttapam then turn over the Uttapam. Let it be cooked for 30-40 seconds. Turn over again and immediately remove it from the pan.

 

Repeat to prepare number of Uttapam with different Toppings.

 

Serve Uttapam with Raw Rasam and Flax Seeds Podi. To give authentic South Indian touch to taste, Coconut Chutney also can be served along with. Accompaniment of Mayonnaise and Ketch up will give additional flavour.

 

Enjoy Fusion of Multi-National Flavour with Traditional South Indian Uttapam Dish.

Mini Masala Uttapam Platter – Mini Spiced Uttapam Platter

Prep.30 min., Cooking time 10 min., Qty. 5 Plates

Part-1: Raw Rasam:

Ingredients:

Fresh Green Chilli whole                                             2

Onion chopped                                                            1

Fresh Coriander Leaves                                             1 tbspContinue Reading

Banana in Coconut Gravy – Keralean Kela Karry

Prep.5 min., Cooking time 5 min., for 2 Persons

Ingredients:

Oil                                            1 ts

Mustard Seeds                        1 ts

Cumin Seeds                          1 tsContinue Reading

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