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Ukdiche Modak with Oats

Ukdiche Modak with Oats

 

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Happy Ganesh Chaturthi to you all 😄 Modaks have a special importance in the worship of the Hindu god Ganesha. Modak is believed to be his favorite food. During the Ganesha worship ceremony, known in Maharashtra as Ganesha Chaturthi the puja always concludes with an offering of twenty-one modaks to the deity and as prasadam.

Ukdiche means by steaming. Modaks are steamed after they are rolled like dumplings.

Ukdiche Modak is famous Maharstrian delicacy which is traditionally made with rice flour & filling of coconut & jaggery mix. But to give it a healthy twist i have used oats powder majorly and little bit of  rice flour. And this experiment with oats was highly successful as no one came to know that it was prepared by using oats.

Oats have numerous health benefits.
Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.
These include weight loss, lower blood sugar levels and a reduced risk of heart disease.

Here is the healthier version of modaks by using oats. I am sure you all are gonna love it.

Preparation time : 20 minutes

Cooking time : 20 minutes

Serves : 8

For outer covering:
1 cup powdered oats
3-4 tsp rice flour
2 cup water
1 tsp oil
a pinch of salt

For the filling:

1 cup grated jaggery (gur)
1+½ cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
1tbsp ghee

Method:

For the filling, in a non-stick pan first add 1 tsp Clarified butter. Add grated coconut, and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together.

In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the powdered oats & rice flour while stirring continuously & texture becomes lumpy & everything comes together. Put off the flame.
Cover with a lid and keep aside for about 5 minutes.

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Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy.

Make even size small balls of the dough. Make a well in the centre and keep pressing it with your finger tips. Then roll each of them into a round shape.

Make 8 to 10 folds in rolled dough, by pinching its corners, by keeping distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
Add a spoonful of the filling into the dough.

Bring all the ends together and press to seal the top.

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Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to 7 minutes.

Once the modaks are cooked check it by inserting a knife. It will come out clean.

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Serve hot drizzled with pure ghee.

 

 

 

 

 

Ragi/Nachni/Fingermillet and Jaggery Ladoos

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Ragi is a wonder grain which is really high in absorbable calcium, iron and fiber. I make it a point to make something interesting out of this wondergrain to incorporate into our daily meals be it Roti or idlis/dosa or Chilla.
This time made ladoos as ready to go snack with glass of milk.
These Ladoos taste very delicious , do not turn out to be hard and will be slightly powdery while you bit into.

Preparation time : 10 minutes
Cooking time : 30 minutes
Serves : 6 people

Ingredients
Ragi Flour1 Cup (i have used store bought organic Ragi powder)
Roasted Gram Dal 1/4 Cup
Dessicated coconut 1/4 cup
Grated Jaggery 1.5 Cups more or less to ur taste.
Ghee/clarified butter 1/4 Cup
Chopped dryfruits to garnish

Method:

Heat a pan and dry roast the ragi flour for 8-10 minute on medium flame to remove the raw smell from it.

Do not increase the flame, the flour may get burnt. So always keep the flame on medium or low. When nice aroma comes out juat switch off the flame and keep it aside to cool.

In a mixer jar, take roasted gram dal.

Grind the roasted gram dal(chanadal) first to a nice powder. Then add dessicated coconut.

Keep this powder in a separate mixing bowl. In the mixer jar, take ragi flour and grated jaggery and give couple of pulses so that the ragi flour and jaggery are nicely mixed and incorporated together

Add this ragi-jaggery powder to the mixing bowl.

Mix the chanadal & coconut and ragi-jaggery mixture nicely. Warm the clarified butter/ghee and melt it and pour it in the ragi mixture.

Using a spoon, mix the ragi-mixture well. Then start making lemon sized ladoos out of the ragi-ghee mixture.

Tasty and Healthy Ragi Ladoos are now ready to serve!!!
Garnish with chopped dryfruits.

Leftover Chapati/Roti/Bhakri Chocolate Mithai

Leftover Chapati/Roti/Bhakri Chocolate Mithai

Being lady of the house, we have to look after small small things happening in and around the house. And to manage kitchen well is biggest task. Many times there is some extra chapati lying in the casserole or dal lying in the fridge shouting out loud, take me over and make something interesting out of it.

So today i though to share a very interesting & easy chocolate mithai from Leftover Chapatis. Few ingredients into it which are easily available at home and Voila….. delectable chocolate mithai is ready. I am sure your family would love to have a piece of it without even knowing that it is made from Leftover Chapatis.

Preparation time 10 minutes

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Fudgy Chewy Chocolate mithai from Leftover rotis/chapatis/Bhakri

Rotis/Chapatis crushed in mixer 1 cup
Milk 2 cups (double the amount of crushed chapatis)
Sugar 1/2 cup ( less or more according to ur taste)
2 tsp pure ghee
Dessicated coconut 4 tsp
Drinking Choclate powder 3 tsp
Cocoa Powder 1tsp
Khoya/feeka mawa 50 gms
Slivered Kaju badam pista

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Method:
In a heavy bottom pan/kadai put ghee. Now add chapati chura (grind it in mixer). Bhuno it nicely till moisture from chapatis evoparates.

After bhunoing nicely add Milk & Suagr. Add chopped dry fruits.

Now add drinking chocolate, chocolate powder, dessicated coconut. Saute it for few minutes.

Now add grated feeka mawa/khoya. Keep stirring it nicely on slow flame till i mixture becomes thick & lumpy.

Grease a mould or flat glass bowl. Transfer this mixture into mould. Spread silvered kaju badam over it. Pat it & press with the back of spoon.

Let it come to room temperature. It will become little hard in texture.

When cool cut it into desired shape.
Enjoy fudgy chewy chocolaty mithai.

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