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.


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 - http://www.hotelshreyas.in/photo/modak.jpg. 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)


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.

Seepu Seedai

Kalkandu Vadai

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

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.

Ingredients

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)

Method

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.

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!



Breakfast

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.



Lunch

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.



Dinner


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:

http://www.knowledgehound.com/topics/germanre.htm
http://germanfood.about.com/
http://www.buzzle.com/articles/german-foods/
http://www.sallybernstein.com/food/cuisines/germany.htm

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.

Khaman Dhokla - Indian Cooking Challenge for July

Wow! This was a real challenge for me. I am not able to find time nowadays. Specially with the great support of my comp which gives so many problems everyday, and with my children's school I am find very little time for blogging.

This month Srivalli of Spicing your Life chose Khaman Dhokla a Gujarathi Dish for Indian Cooking Challenge. I enjoyed making it and I took the help of my neighbour also. It came out excellent and very spongy.

So here goes the recipe for Khaman Dhokla.



Recipe for Khaman Dhokla

For Batter:

Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp

Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering

Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Little water + Oil to be topped on dhoklas

Method to prepare:

Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

If you are using a pressure cooker, fill the pan with water, place a slightly high plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming. (Note: Take a plate that is little high so that there is place for the batter to rise.)

To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate. And divide the batter into batches.

Meanwhile have the pan on stove with the slightly greased plate inside it, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out. (Note: Add eno every time just before you are going to steam a batch of batter.) Pour batter just about 1/2 the height of the plate, so that there is place for it to rise.

Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

In a bowl, mix 3 tsp of water along with a tsp of oil
Remove the plate from the pan, pour the water and oil mix over the top.

For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla

Let it cool for a while. If you want perfect shaped ones and not the crumbling, cut and handle gently


Green chutney

G. chili - 4-5 no
coconut - 4- 5 pieces
coriander - bunch
few mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big
Salt to taste

Take all the ingredients except coriander in a food processor. Grind to a smooth paste.

Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.





This plate of Khaman Dhokla is being served to all of you by the Indian Cooking Challenge Team.

Rava Laddoo - Indian Cooking Challenge (Trial Round)

Hi dear friends, finally I am back after a long break. We are slowly settling down in our new house.

So here comes Rava Laddoo for the Indian Cooking Challenge (Trial Round). This is the most easiest sweets I have ever known. No need to have any cooking knowledge. Every state in India has its own version of this ladoo.

This was one among the few sweets I had made for my 1st Diwali after marriage. It was the milk version. I had decorated it a bit and had served it along with the other sweets and snacks to my FIL. And he was relishing it and asking me did you bring it from the shop. And after knowing that it was home made he both surprised and happy.

And so Rava Ladoo is a no tension sweet. Here are a few versions for the Rava Ladoo.

Ingredients Needed:

Makes - 10 Laddoos of normal size


Rava / Semolina - 1 cup
Sugar - 1 cup
Ghee - 25 gms
Milk - 25 ml
Cardamom powder - a pinch
Cashew nuts - 10 whole nuts
Raisins - 10 nos
Grated fresh coconut - 25 gms

Method to prepare:
Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done. Keep all these aside.

Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.

In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Then add the sugar. Mix well.

Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoos.

Notes:
While roasting the Rava, make sure you have the flames in sim, else there is a chance of the rava getting over roasted.

Its enough to add only the required amount of milk to get you form balls. Depending on the rava and the sugar at times we may not use all the 25 gms

Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week.


The other version followed is
The rava after being roasted can be powdered using a blender. Add sugar to this and make a powder. Add a little ghee to this mixture and make small balls out of this.

Now this Rava Ladoo is being served to all on behalf of the Indian Cooking Challenge Team. My dear friend Srivalli is the Mastermind behind this Challenge.

Mixed Berry Milkshake

My children luv this drink a lot. Very easy, gets ready in a minute and is very healthy. You can twist it the way you like, there is nothing hard and fast here. The main requirements are a some berries and milk.

Mixed Berry Milkshake

Ingredients
Mixed Berries - 1/2 cup
Chilled Milk - 2 cups
Honey or Sugar - 2 tb.sp
Ice cubes (optional)

Method
Puree the berries first in a blender. Then add the milk, sugar. And blend together. Pour it in glasses and serve cold.

This is going to FIC - Pink event hosted by dear Priya of Priya's Easy and Tasty Recipes.

Holi Hai

Sending both these entries to Holi Hai event hosted by Purva of Purva's Daawat.

 

 Please find the recipe here

Please find the recipe for this tempting Kesari here

Idli Milagai Podi / Spiced Powder Accompaniment for Idli, Dosa

Idli Milagai Podi is very common and very famous in Tamil Nadu. Idli milagai podi mixed with gingelly oil or ghee is a wonderful/winning accompaniment for Idli/Dosa. You will find it every where in Tamil Nadu in hotels, messes, houses, marriages, functions etc. Each and every tamilian house is sure to have this podi stocked in their shelves. Though there are many varities of sambhar and chutneys to accompany Idli and Dosa, still this podi has it own place. If you go to hotels in tamil nadu and order for idli or Dosa you will get two to three varieties of Chutneys, one sambhar and also this Podi mixed with some gingelly oil.

My husband loves this Podi very much and can eat just about any tiffin item with this podi. It was one among the very first items I learnt to make after I got married.

Each one has their own version of this podi. Here I am producing my mother's recipe for this Idli Milagai Podi. My mother used to sometimes pack idlis/uthappams coated with oiled podi for lunch. This used to be the greatest hit not only among my friends but also among my fathers friends. For him she had to pack one more box extra for his friends. She has so many fans for this Podi in the appartment we used to live before marraige. Very often she used goes to others houses to make this podi for them. One of her friends used to call to make this Podi, and sends it to America where her daughter lives.



Idli Milagai Podi
Dry Red Chilli - 2 cups
Urad Dal / Split Black Gram - 1 cup
Channa Dal / Bengal Gram - 1 cup
Moong Dal / Split Peeled Green Gram - 1 cup
Roasted Channa Dal/ Chutnika dal/ Roasted Bengal Gram - 1 cup
Peanuts - 1 cup
Dry Coconut Grated - 1/4 cup
Til / Sesame Seeds - 5 to 6 tb.sp
Tamarind - 1 small lemon sized ball
Asafoetida - 1 tb.sp

Method

1. Roast each of the following seperately in one t.sp oil : Red Chillies, Urad dal / Split Black Gram, Channa Dal / Bengal Gram, Moong Dal / Split Peeled Green Gram, Roasted Channa Dal/ Chutnika dal/ Roasted Bengal Gram. 
2. Roast them in medium/low flame and preferably in a thick bottomed vessel. 
3. Roast them till the aroma of the dals start coming and till they start changing colours. 
4. Do not over roast them or under roast them. 
5. Roast the Peanuts without oil. Remove the skin if they have it. 
6. Roast the coconut and sesame seeds one at a time without oil. 
7. Heat the asafoetida and the tamarind a little.
   
8. Let them all cool down.
9. Grind all them one by one in a mixer to a coarse powder.
10. Mix them together. Add salt.
11. Again grind the mixed powder in a mixer, little at a time.
12. Store it in a clean and dry bottle. Will stay good for months.

You can also add Fenugreek Leaves, Garlic etc according to your liking. Roast them before adding it to the powder. The measurements I have given the ones which I always take. But you can take it the way you like, you can reduce some dals and just omit some dals depending on the availability and the taste. The compulsory ones are channa dal, urad dal, red chilli, salt, tamarind. Others all you can change it according to the availability and taste.

This podi is going to the Lentils Mela hosted by Ashwini of Ashwini's Spicy Cuisine and to the Colors Of Taste - Powders: Podi's as an Accompaniment event hosted by Smitha of Kadumanga.

Easy Tomato Soup

We all like to drink soups not only because they are healthy and but also many a times the climate demands for a soup. A Hot soup on a snowy or a rainy day tastes like heaven. My five year old son comes running to me on such days and asks me to make soups. Mostly I make them this Easy Tomato Soup. It gets ready in a jiffy and is very easy.

Easy Tomato Soup

Ingredients

Tomato Puree - 1 cup

Salt

Freshly crushed Pepper - 1 t.sp

Sugar - 1 t.sp

Cornflour - 2 tb.sp

Fresh Cream - 2 tb.sp (optional)

Water - 2 cups

Method

1. Mix together the water and the tomato puree with a ladle. 
2. Add sugar and heat it. 
3. Let the mixture boil for about five to seven minutes so that raw smell of the tomato goes away.
4. Add salt. Dissolve the cornflour in 1/4 glass of water and add to the soup.
5. Let it boil it the soup thickens. Add fresh cream if you are using it.
   
6. Remove from fire and strew the crushed pepper.
7. Serve hot.
   

 Easy, isn't it. In this recipe nothing is hard and fast rule. Just change anything according to your choice and availability.

This soup is being served to SWC : Soups event hosted by Neha of #Tasty Recipes. SWC is an event started by dear LG of the famous blog Taste of Mysore and

To Think Spice : Think Pepper hosted by Divya of Dil Se. Think Spice event was started by Sunita of Sunita's World.
And to Sanghi's Fall in Love With Food : Tomato at Sanghi's Food Delights