Monday, August 31, 2009

Modak and Nugul-untallu(Sesame Laddoo) - Ganesh Chaturthi 2009

This years Ganesh Chaturthi was grand for us. After 3 yrs in Munich, this year was the 1st Ganesh Chathurthi after coming back. So I liked it very much. I got all what I wanted to make and do things.

I always make typical Tamil Nadu style modakam for ganesh Chathurthi. But since it was this months challenge in Indian Cooking Challenge to try other state specials for Ganesh Chathurthi I made Modak and Boorelu (Sesame Laddoo). Both of them came out very well. And before I could take a close up photo of the Modaks it had vanished.

Krishnajayanti and Pillayar Chathurti 095
Recipe for Modak

Stuffing -
2 cups freshly grated coconut (can use frozen unsweetened coconut)

1 cup jaggery (grated)

1 tbsp poppy seeds

1 tsp cardamom powder

one pinch nutmeg (optional)

2 tbsp water (mom uses milk)

Cover -
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.

Preparation 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 take the pot off the heat. Let the covered pot cool down for 15 minutes or so. Then with wet hands, mix the dough properly. It will 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, I will suggest add 1-2 tbsp maida to it and make the dough.

Making Modak (Final Product) -

Start boiling water in a large vessel that can fit a steamer. I use a stainless steel steamer that fits on a pressure cooker and water doesnt touch the steamer and use stainless steel plate to cover it. Oil the steamer and set it aside.

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. Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak. You can see the picture here - 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. 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 moodak from steamer.

Recipe for Nugul-untallu (Sesame Laddoos)
Krishnajayanti and Pillayar Chathurti 143

Dry roast sesame in a tawa and let them cool. Once they are cool, take about 2 - 3tbsp of grated or powdered jaggary and run in a mixie. The amount of jaggary normally depends on the formation of laddoo. When you make a laddoo, it should stay in shape. Then you know the amount is enough. Also it depends on the fineness of the sesame powder. When you run in mixie, it becomes little oily which will help in holding the laddo shape.

For about 100 gms of Sesame seeds, I must've used some 3 tbsp of Jaggery. This should easily stay for a week, but I have known it to happen as it never stays that long at home! I got around 12 -15 laddoos with the size I made.

The recipe called for black sesame seeds, but since I had only the white ones, I used them. And as srivalli said it tastes out of the world.

Reposting for the event - State Specials & CFK - Evening Snacks

I am reposting some of my old posts for the event State Specials hosted by Shanti of Shanti Krishnakumar's cookbook. And for Cooking for kids - Evening Snacks event hosted by Divya of Dil Se. Both are traditional chettinad recipes.

Saturday, August 22, 2009

A.W.E.D German

I am reposting my old posts for A.W.E.D German going on here in my blog.

Just 12 more days to go. Please send in your entries soon. You can find more details here.

My very 1st post in this blog is Zuchinni Platzchen.
Zucchini Platzchen - Recipe

Then comes Vanille Kipferl

Vanille Kipferl - Recipe
Now comes Sour Cream Cucumberr Salad. Sorry about the click. This was one of my Oma's special salad.
Sour Cream Cucumber Salad - Recipe
Then comes sweet All time favourite Black Forest Cake
Black Forest Cake - Recipe
And comes again in the line is one more salad from my Oma
German Feld Salad - Recipe

Sunday, August 9, 2009

Toast Sandwich

I used to go with my father to his Nariman Point office in Bombay sometimes. His usual lunch was this Toast Sandwich and a plate of fruit salad. I also used to enjoy it. As it is I am a big fan of Bread Toasts. So it used to be my favourite.

I used to study the Toast Sandwich which we bought for lunch and tried making it at home. The first time itself it became a great hit. So this toast sandwich has always been a winning dish from then on. It is versatile and you can change or add any of the ingredients as you like.


Carrot – 1 Half cooked & cut into rings

Beetroot – 1 Half Cooked & cut into rings

Potato – 1 Half Cooked & cut into rings

Bell Pepper – 1 (cut into rings)

Cucumber – 1 ( Cut into Slices )

Onion – 2 ( Cut into Slices )

Green Chutney or Tomato Chutney or Hot tomato sauce – ½ cup

Bread Slices – 16 to 18 slices

Butter (softened)


Heat the sandwich toaster. Apply butter on one side of the bread slices. And apply the chutney of your choice on the other side. Place the bread slice with the butter side touching the toaster. Place the pieces of veg layer by layer. Close with another slice of bread. And now close the toaster. Let it cook for some time.

And thats it Tasty Veg. Toast Sandwich is ready. Serve it just like that or with sauce.

This Veg. Toast Sandwich is going to Divya of Dil Se's Show me you sandwich event.

Saturday, August 1, 2009

A.W.E.D German Event Announcement

A.W.E.D (A Worldly Epicurean's Delight), has arrived here this month. A.W.E.D is an event started by dear DK of Chef In You. I thank dear DK for this opportunity.

Now let us take a look at what we are planning for this month. I had lived in Germany, Munich for three years. I loved the place, the people, the country and ofcourse the food. I had a very wonderful neighbor Mrs. Ute Wieland who taught me many German Dishes, German Language and so on. So I am hosting A.W.E.D German this month as a way of thanking her and the country.

There is no one way to define German food. The cuisine is as diverse as the country itself - with each region having its own specialties. We can say, however, that German food is very tasty; it is rich in tradition and history; and it can satisfy even the most discriminating of palates. German cooking is full of inspiring, European flavors, ingredients and cream, lots of cream.

Essen und Trinken hält Leib und Seele zusammen.

(deutsches Sprichwort)


Food and drink hold the body and soul together.

(traditional German saying)

“Typical German cuisine”

Germany is renowned for its heavy, substantial regional cuisine - you should really give them a try. Typical examples include Roast pork with dumplings from Bavaria, "Rheinischer Sauerbraten" (beef marinated in red wine vinegar, served with dumplings), ribs and sauerkraut or "Himmel un Äd" meaning Heaven and Earth. This dish is made of black pudding, potatoes and apple sauce.

International influence

Dishes like these have strong traditional regional roots, but German food is more varied than you might think. Germans like to travel troughout the world. This adventurous side has left its mark and has dramatically changed culinary life over the past 50 years. In fact, the Germans are among those with the most international range of food in Europe.

The seven million foreigners who live here and who have brought their foods with them have made important contributions to this development. Practically each and every cuisine is represented: Asian and Mediterranean, Turkish and African, Thai, Chinese, Indian and Vietnamese, Greek, Spanish and Moroccan. And Italian, to name but a few.

Organic food

Another major change came with the "organic" movement (which Germans call Öko). Suddenly, people were fascinated with growing their own food. Organic foods can be found almost everywhere, now. And, what's more, this fascination inspired more men to cook and so discover the kitchen!


German breakfast habits are much the same as in other countries. A good, traditional breakfast includes bread, toast, and/or bread rolls, marmalade, honey, eggs, cold meats, such as ham and salami, various cheeses, all washed down with a strong cup or pot of tea or coffee.

However, with today's busy lifestyles there is a growing trend towards eating a more simple breakfast. Today, you are more likely to see people eating cereals rather than a hearty meal of bread, cheese and sausage. Nevertheless, on the weekend the family has more time for a traditional breakfast of breads accompanied by a cheese or meat selection.


Traditionally, Germans eat their main meal during the day, between 12 and 2 p.m. However, today, the midday meal is often eaten away from home, i.e. at work. With the increase in health and weight consciousness, lunches are becoming more light, and sometimes are nothing more than a snack.


This is the main meal today, usually eaten at home with the family in the evening. Traditionally, the German dinner – called “Abendbrot”, meaning "evening bread", consists of a selection of whole grain bread, deli meats and sausages, cheese and a cold or warm drink. Yet, eating habits changed over time and today, many families eat the warm meal in the evening.

Pork, beef, and poultry dishes are the favourite main courses. But here too, change is in progress. Seafood used to be the domain of the northern coastal areas. But seawater fish like fresh herring, mackerel, salmon and sardines or freshwater fish like trout, salmon, bream and carp are popular across the country today.

Side dishes

Germans have always liked their side dishes. Noodles, potatoes and dumplings in all forms are very common - especially in the south. A wide variety of vegetables can be found nationwide. Vegetables are often eaten in stews or vegetable soups. Carrots, turnips, spinach, peas, beans and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country. Potatoes, while a mojar part of the diet, are usually not counted among vegetables by Germans. Asparagus, especially white asparagus known as Spargel, is particularly enjoyed in Germany as a side dish or as a main meal. Many towns and cities have farmer's markets where you can buy fresh fruit and vegetables, as well as meats, fish and much more.

The other kind of side dish noodles are usually thicker than Italian Pasta. Especially in the south-western part of the country, the predominant variety of noodles is Spaetzle which contains a very large amount of yolk.

German bread

German bread is famous all over the world. German bakers and patisseries are popular in many countries. A German baker can be found from Sydney to New York, from London to Tokyo, from Johannesburg to Rio. Bread is fundamental to the German food and is known in many countries. It is darker and some kinds are baked with wholemeal and whole seeds. The traditional evening meal used to be a couple of slices of bread, some cold meat, cheese and a cold or warm drink. And bread was the staple diet.

Coffee and Cake

Kaffee und Kuchen literally means "Coffee and Cake" and is very similar to the English "Teatime". Germany is also renowned for its wide variety of cakes, often including fresh fruit. "Quarkkuchen" (Cheesecake) and "Schwarzwälder Kirschtorte" (Black Forest Gateaux) are very popular. Usually the cakes and pastries are accompanied by a steaming hot cup of coffee or tea.

Instructions for the A.W.E.D - German:

(a) Prepare a Dish that is a Vegetarian[Egg’s are allowed].Non-Vegetarian not allowed.

(b) Post as many German Dishes with Recipes as you like on your blog this August 2009. The more the better.

(c) Linking back to this A.W.E.D German Announcement and to DK's blog is a must.

(d) It would also be very much appreciated if you can also include more information about Germany.

(f) Using the Logo to the event is also appreciated.

(g) Old post’s are also accepted only if it is re-published and linked back to this announcement post and to DK's blog.

(h) E-mail me to kitchenchronicles1(AT)gmail(dot)com with SUBJECT as A.W.E.D - German along with the following details..

Your Name:
Your Blog Name:
Name of the Dish:
Link/URL of the Post:
Attach a Picture of the Dish. Size 300 x 300 .

(i) Deadline for all the entries will be the 5’th of September-2009.

(j) You don't have a blog but want to take part in this event, it’s not at all a problem. You can send me your Recipe along with the picture of the dish to kitchenchronicles1(AT)gmail(dot)com with SUBJECT as A.W.E.D - German. Don’t forget to mention your name and your location.

For German Cuisine:

Sources same as above

Do remember to send your entries to A.W.E.D Britain being hosted by Simran at Bombay Foodie. Last few days remaining.


Sheermal or Shirmal is a saffron-flavored slightly sweet traditional leavened flatbread that is found in various countries on the Asian sub...