Tandalache Ukadiche modak - Namitha Tickare
How do we do it :-
For the outer covering:-1 Heat 1 cup of water with 1 tsp of ghee and ½ tsp of salt. After the water comes to a boil add the rice flour, stirring continuously so that it should not form lumps.
2 Cook for 5 mins, covered and keep aside to cool a bit.
3 Knead into soft dough (mix little water with a tsp of oil and have it besides you). If needed your can sprinkle that water and knead the dough well.
4 Cover it with a wet cloth and keep it aside.
For the stuffing :-1 Mix the grated coconut and the grated jaggery. Heat in a pan, till the jaggery dissolves while stirring continuously so as not to burn the coconut.
2 When the jaggery dissolves add the cardamom powder and keep aside to cool.
How to proceed :-
1 Take the dough and pat it into the mould in both the sides and press it. This will remove the extra dough. From the hole beneath put the stuffing inside and then cover the opening with a little dough.
2 Open the mould and remove the modak and keep on a greased plate which is to be steamed.
3 Repeat the procedure to make as many modak’s.
4 Keep the plate in a steamer and steam for 10 mins or till done.
5 remove from gas and keep it to cool for 10 mins. Then remove and serve with ghee.
Handy Tips :-
If you don’t have the press you can also prepare it in hands. Make a small circle of the dough, applying ghee to your palms. Keep the stuffing in the centre of the circle and close the dough while making a peak on the top.I've finished NT's 18 festive rcps,out of which only 8 r posted here. Rest already done
Out of that, 4 already in
So only 4 to go
Now I'm starting VNs's Non veg rcps...Some of which might be in
How do we do it :-
For the outer covering:-1 Heat 1 cup of water with 1 tsp of ghee and ½ tsp of salt. After the water comes to a boil add the rice flour, stirring continuously so that it should not form lumps.
2 Cook for 5 mins, covered and keep aside to cool a bit.
3 Knead into soft dough (mix little water with a tsp of oil and have it besides you). If needed your can sprinkle that water and knead the dough well.
4 Cover it with a wet cloth and keep it aside.
For the stuffing :-1 Mix the grated coconut and the grated jaggery. Heat in a pan, till the jaggery dissolves while stirring continuously so as not to burn the coconut.
2 When the jaggery dissolves add the cardamom powder and keep aside to cool.
How to proceed :-
1 Take the dough and pat it into the mould in both the sides and press it. This will remove the extra dough. From the hole beneath put the stuffing inside and then cover the opening with a little dough.
2 Open the mould and remove the modak and keep on a greased plate which is to be steamed.
3 Repeat the procedure to make as many modak’s.
4 Keep the plate in a steamer and steam for 10 mins or till done.
5 remove from gas and keep it to cool for 10 mins. Then remove and serve with ghee.
Handy Tips :-
If you don’t have the press you can also prepare it in hands. Make a small circle of the dough, applying ghee to your palms. Keep the stuffing in the centre of the circle and close the dough while making a peak on the top.I've finished NT's 18 festive rcps,out of which only 8 r posted here. Rest already done
Out of that, 4 already in
So only 4 to go
Now I'm starting VNs's Non veg rcps...Some of which might be in
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