Vinayagar Chathurthi Celebration In Indian Cooking Challenge

I have come a long way in trying out new recipes.. but trying our traditional recipes are real challenge. I have seen my periyamma making pidi kozhukattai amd uppu urundai.. I absolutely adore the taste..I am always hesitant to try these recipes coz what if the magic doesnt happen:(.. I took it as a challenge and tried these recipes for Indian cooking challenge created by srivalli... Thanks to srivalli for organising wonderful event... I would have never tried these recipes...To my surprise, everything turned out to be perfect and tasty!!!





I made Sesame Ladoo and Modak for Indian cooking challenge as per the instruction...I also made Pidi kozhukaatai , sundal and Uppu Urundai For Lord Ganesha :)


Modak from Mints

Modak is traditional Marathi sweet offered for ganesha. Tamil version is called Modagam with slightly different filling..



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 slowly add rice flour. Please do now dump everything at once. Start mixing vigorously 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 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 moodakd from steamer.

Traditionally, modaks are served with ghee but it can be served with coconut milk.

Modagam Stuffing:

Our traditional filling is made of grated coconut, Jaggery and cardamom powder. Heat 2 tbsp water, add 1/4 cup jaggery. Once it starts melting, add 1/4 cup coconut and 1/2 tsp cardamom powder. Keep stirring in low heat. The stuffing will become sticky in 10 mts. Remove from heat. Follow the rest of the procedure given for modak....


Sesame Ladoo

Sesame ladoo/ Ellu urundai is made in different ways. This is Andhra version of ellu urundai from srivalli. Ellu urundai was little bit tricky.. I added too much jaggery to the sesame seeds, I added Peanut powder to subside the sweetness. My MIL said, she would add Dalia powder to sesame ladoo...



Ingredients:

1 ½ cup White sesame seeds, roasted till brown
1 cup Jaggery, cut in pieces
¼ teaspoon cardamom powder
1/2 cup peanut powder
A pinch of salt

Preparation:

Dry roast sesame in a tawa and let them cool. Once they are cool, take powdered jaggery, cardamom and run in a mixie. The amount of jaggery 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 mixer, it becomes little oily which will help in holding the ladoo shape. I also added peanut powder to over come the sweetness.. It tasted really good..Store in airtight container.

I will post Uppu urundai and pidi kozhukattai recipe later!!!!