Chocolate Modak | Chocolate Peda Modak | Ganesh Chaturthi Recipes

There are two versions of chocolate modak you find in shops - one is made completely out of chocolate and the other version is peda vareity which is prepared using khoya. I had posted Khoya Modak recipe recently and I also had prepared Chocolate modak on the same day using the same khoya base.This is definitely a treat for the chocolate lovers as the addition of cocoa powder gives a nice chocolaty taste to the modak. It is very easy to prepare and can be prepared in half an hour time. If  you are interested for quick and easy modak peda recipes,check out  my Khoya modak peda and Paneer Modak Peda recipes in my blog.

Check out other important recipes for Vinayaka Chavithi:

• Steamed Kudumulu - with 3 fillings
• Karida Bele Kadubu | Fried Modak
• Bellam Kudumulu | Vella Ammini Kozhukattai
• Paal Kozhukattai | Undralla Payasam
• Paneer Modak
• Puran Poli
• Dry fruit Modak | Kharjur Modak
• Pappulo Undrallu
• Palathalikalu
• Til Poli | Nuvvula Bobbatlu
• Undraalu with Biyyam rava - Andhra recipe
• Avarekaalu Kadubu/Spiced Steamed Rice flour Dumplings
• Chintapandu pulihora - Andhra style

For a complete list of various options for Ganesh Chaturthi menu, check out here.

Chocolate Modak | Chocolate Peda Modak Recipe :

Yields: 18-20 Modaks | Author: Prathibha

Prep time: 20 mins | Cooking time: 10 mins | Total time: 30 mins

Cuisine: Maharasthra | Category: Sweets

Ingredients:

2 cups Unsweetened Khoya/Mawa

1/2 cup Sugar
2 tbsp Cocoa Powder
10-12 Saffron Strands,optional
1 tsp Milk

Method:

• Slightly warm the saffron strands in a pan and rub the strands in between your palms.Warm the milk and soak saffron strands in warm milk for 10 mins.
• Crumble the khoya and keep it aside.If you are using frozen mawa thaw it thoroughly and crumble it and keep it aside.

• Take khoya in a kadai/pan and add saffron soaked milk and keep stirring it.Initially the mawa melts and the mixture becomes slightly thin and then it gradually becomes thick like a chaapthi dough and starts leaving the edges.Switch off the flame at this point and transfer it to a plate and let it cool completely.

• Grind sugar into a fine powder and add it to the cooled khoya mixture and mix it nicely. Check the sweetness if you feel that it is less you can add the remaining sugar otherwise it is fine.Add Cocoa powder to the khoya mixture and mix it nicely.

• Grease the modak mold with ghee and keep it ready.Make a big gooseberry sized ball and place it in the centre portion of the modak mold and press it tightly.Remove the extra portions from the edges and down and level it using the fingers.

• Unmold the modak and keep it in a plate.Repeat the process and make remaining modaks, grease the modak mold in between if necessary.If you do not have the modak mold, make a round ball and try to pinch it on one side and smoothen it to give the shape of modak,use a knife and draw the lines giving the feel of modak. 

• If you do not get the perfect shape now initially do not bother.Keep them in refrigerator for sometime,say 1 hr and by then it will firm up.Then press them again in the same mold.
• Leave the modak aside for sometime so that they become set.

They can be stored in an air tight container for 3-4 days under room temperature or upto a week when refrigerated.

Notes:

1. One can even add sugar powder to the crumbled khoya mixture and then heat the mixture together by stirring continuously until it becomes a thick dough.Let the mixture cool completely and then you can start making modaks.
2. Sometimes when we add sugar powder to the cooked and cooled mawa mixture, there are chances that the mixture might become bit loose and watery. In that case do not worry, just refrigerate the dough for sometime until it firms up and start working on it later.
3. You can even add Vanilla essence instead of saffron strands.As I have used the same base for khoya modak and chocolate modak I had used Saffron strands in the khoya mixture.You can avoid saffron in chocolate modak version completely.
4. You can avoid cocoa powder and make them plain khoya modak.
5. You can even add finely chopped nuts to the dough before making the modaks.

Technorati Tags: chocolate modak, chocolate peda modak ,easy modak recipes, maharashtra modak recipes, ganesh chaturthi recipes, peda modak recipe

Mawa Modak | Khoya Modak | Easy Modak Recipe | Ganesh Chaturthi Recipes

Ganesh Chaturthi is nearing by which is on sep 5th and is a very big festival in south India and Maharasthra.We usually make steamed modak(kudumulu) with various fillings (like coconut,ground nut,sesame,khus khus) and so do those from Maharashtra. I initially was surprised to see various varieties of Modaks available in sweet shops in Mumbai different from the usual steamed modaks that are generally available. The variety ranges from mawa modak, malai modak, kesar modak, peda kind modak and even chocolate modak;the creativity is endless.I had successfully used paneer(cottage cheese) before to prepare Paneer Modak and wanted to post this easy modak recipe with mawa from such a long time and it never happened. Mawa modak is the most easy modak variety one can prepare as it requires minimum ingredients.

Check out other important recipes for Vinayaka Chavithi:

• Steamed Kudumulu - with 3 fillings
• Karida Bele Kadubu | Fried Modak
• Bellam Kudumulu | Vella Ammini Kozhukattai
• Paal Kozhukattai | Undralla Payasam
• Paneer Modak
• Puran Poli
• Dry fruit Modak | Kharjur Modak
• Pappulo Undrallu
• Palathalikalu
• Til Poli | Nuvvula Bobbatlu
• Undraalu with Biyyam rava - Andhra recipe
• Avarekaalu Kadubu/Spiced Steamed Rice flour Dumplings
• Chintapandu pulihora - Andhra style

For a complete list of various options for Ganesh Chaturthi menu, check out here.

Mawa Modak | Khoya Modak Recipe :

Yields: 18-20 Modaks | Author: Prathibha

Prep time: 20 mins | Cooking time: 10 mins | Total time: 30 mins

Cuisine: Maharasthra | Category: Sweets

Ingredients:

2 cups Unsweetened Khoya/Mawa

1/2 cup Sugar

15-20 Saffron Strands

1 tbsp Milk

Method:

• Slightly warm the saffron strands in a pan and rub the strands in between your palms.Warm the milk and soak saffron strands in warm milk for 10 mins.
• Crumble the khoya and keep it aside.If you are using frozen mawa thaw it thoroughly and crumble it and keep it aside.

• Take khoya in a kadai/pan and add saffron soaked milk and keep stirring it.Initially the mawa melts and the mixture becomes slightly thin and then it gradually becomes thick like a chaapthi dough and starts leaving the edges.Switch off the flame at this point and transfer it to a plate and let it cool completely.

• Grind sugar into a fine powder and add it to the cooled khoya mixture and mix it nicely. Check the sweetness if you feel that it is less you can add the remaining sugar otherwise it is fine.Make sure that the khoya is completely cooled otherwise the mixture becomes thin and would be difficult to make modaks in the molds. In case if the mixture becomes slightly thin and sticky keep it in deep fridge for 15-20 mins or in refrigerator for an hour before making modaks.

• Make a big gooseberry sized ball and place it in the centre portion of the modak mold and press it tightly.Remove the extra portions from the edges and down and level it using the fingers.Unmold the modak and keep it in a plate.Repeat the process and make remaining modaks.If you do not have the modak mold, make a round ball and try to pinch it on one side and smoothen it to give the shape of modak,use a knife and draw the lines giving the feel of modak. 

• If you do not get the perfect shape now initially do not bother.Keep them in refrigerator for sometime,say 1 hr and by then it will firm up.Then press them again in the same mold.
• Leave the modak aside for sometime so that they become set.

They can be stored in an air tight container for 3-4 days under room temperature or upto a week when refrigerated.

Notes:

1. One can even add sugar powder to the crumbled khoya-saffron milk mixture and then heat the mixture together by stirring continuously until it becomes a thick dough.Let the mixture cool completely and then you can start making modaks.
2. Sometimes when we add sugar powder to the cooked and cooled mawa mixture, there are chances that the mixture might become bit loose and watery. In that case do not worry, just refrigerate the dough for soemtime until it firms up and start working on it later.
3. You can even add finely chopped pistachios and cardamom powder to the cooled mixture before making modaks. This version is more flavorful and nutty. 
4. You can make chocolate modak version by adding cocoa powder along with sugar powder and follow the same process.

Technorati Tags: mawa modak, mawa recipes ,khoya modak recipe, easy modak recipe, maharasthra modak recipes, modak varieties, ganesh chaturthi recipes, vinayaka chavithi recipes, easy sweets recipes for ganesh chaturthi, simple modak recipe, modak peda recipes

Palakayalu | Rice Flour Rolls | Krishnashtami Recipes

The festival season has begun and Sri Krishna Janmasthami is tomorrow i.e.,Aug 25th which is also known as Gokulashtami,Krishna Jayanthi, is the celebration of the birth of lord Krishna. During Krishnastami it is a tradition in many households to prepare various sweets and savories to offer as prashad to the lord. I usually do not make much of savoury items but I do offer items made of poha like  Atukula Payasam , Atukula upma  or Coconut Poha and Mosaru Avalakki(Curd Poha)  apart from the usual milk,butter,curd as prashad to the lord.

My mom had made these Palakayalu for her little grandson during our last visit to Bengaluru. Palakayalu is made up of rice flour and is a famous snack in Andhra and it is also prepared for the toddlers during teething or I would rather say it can be called as home made teether. It can be prepared spicy or sweet or just salted version which is ideal for kids.Today I am posting a salted version of Palakayalu where as if you want the Spicy Palakayalu Recipe check it here.One can roll them into simple balls or can be made into long cylinders like how I have showed.These long cylindrical shaped palakayalu are crispy yet soft to bite and hence it is ideal for the teething kids as it is easy for them to hold it and nibble them. Palakayalu is an easy snack to prepare with very few ingredients just that one should be careful while frying as they might burst sometimes when they are fried in oil.I have mentioned few tips in my notes which helps to avoid them bursting in the oil.

Palakayalu | Riceflour Rolls:

yields 30-35 | Author : Prathibha

Prep time: 5 mins | Cooking time: 4-5 mins | Total time: under 10 mins

Cuisine: Indian  | Category: Cakes/Bakes

Ingredients:

2 cups Processed wet Rice flour*

1/4 cup roasted Urad flour

1/4 cup Roasted gram(Chutney dal) powder,optional

1 tbsp White/Black Sesame seeds

4 tbsp melted Butter

1/4 tsp Hing(Asafoetida)

Salt to taste

Water,to mix

Oil,for deep frying

Method:

• Slightly roast processed wet rice flour until it becomes slightly warm without changing its color.

• Sieve the flour and mix with the urad flour and roasted gram powder.
• Add sesame seeds,salt, asafoetida, melted butter and mix well.

• Sprinkle water to the flour and make a thick dough.Here I have also added some sour buttermilk for slightly tangy taste,but its optional.

• Make small balls out of the dough and roll them lengthwise to make it like a cylinder and put them on a towel, spread them under shade for 1-2 hours to dry.If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.

• Deep fry few at a time and fry them until they turn crisp and light golden in color and drain out the excess oil through a colander.

Let them come to room temperature and store them in an air tight container.

how to make processed wet rice flour:

• Wash the rice nicely for 2-3 times and soak it in water for some time,say half an hour.Soaking is entirely optional if you are running out of time.Drain the rice on to a colander and remove excess water from it.Spread on a kitchen towel in a thin layer and let it dry in shade for 1/2 day until the rice is little dry.Grind it in the mixer to a fine powder.Sieve the powder and remove the slight rawa particles in it.It is ready to use.

how to make roasted Urad dal flour:

• Dry roast urad dal over medium flame until it turns slight brown in color and gives nice aroma.Cool down cmpletely and grind it to a fine powder and sieve it.It is ready to use.

Notes:

1. To avoid bursting of these palakayalu in oil, it is always advised to be dried(under shade) on a towel for 1-2 hrs before frying. 
2. If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.
3. You can make them spicy by adding 1.5 tsp red chili powder or 1 tsp green chilli paste while kneading the dough.
4. I have added some sour buttermilk to the dough as I wanted them to be slightly tangy but it is optional,you can mix the entire dough with water only.
5. You can only use urad flour but my mom recommends to add roasted gram flour for extra taste.But it is optional.

Technorati Tags: palakayalu, how to make palakayalu, andhra recipes, south indian savory recipes, rice flour recipes, krishna jayanthi recipes, krishnashtami recipes, gokulashtami recipes, kids recipes, toddler recipes

Pacchi Chintakaya Pulihora | Raw Tamarind Rice | Pulihora Recipes

My blog has been silent from almost few months as we were in a process of relocating to a different country.The entire relocation process was very painful and especially with an active toddler at home it was even more difficult than I had thought.Now I am almost settled, thought of starting blogging by posting at least from the archives.Tomorrow is Varalakshmi Vratam and hence thought of posting a festive recipe.Now off to the recipe
I am a big fan of tangy Pulihora recipes and no wonder I have posted many pulihora varieties so far.Today I am posting a pulihora recipe with fresh raw tamarind. The preparation process of Chintakaya Pulihora(Raw tamarind pulihora) is same as the regular Chintapandu Pulihora(Tamarind Pulihora), just that the process of extracting pulp from the raw tamarind is bit time consuming. Though there is not much of difference in taste I find the fresh taste in Raw tamarind pulihora.When you find raw tamarind next time do try this pulihora, it's simple and tasty.

Check out other Pulihora recipes in my blog:

• Aava Pettina Pulihora
• Cranberry Rice | Cranberry Puliyohora
• Chintapandu Pulihora - Andhra style
• Dabbakaya(Indian Grape fruit/Herelikayi) Pulihora
• Gongura Pulihora
• Lemon Rice | Chitranna | Nimmakaya Pulihora
• Maamidikaya Pulihora
• Puliyogre - Karnataka style
• Sabsige Soppu(Dill leaves) Chitranna
• Usirikaya Pulihora | Gooseberry(Amla) Rice 

Chintakaya Pulihora | Raw Tamarind Rice Recipe:

Serves 2

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine : Andhra | Category: Rice

Ingredients:

1 cup Sona masura rice(or equivalent)

8-10 Fresh Raw Tamarind (approx 3" size)

3-4 tbsp Groundnuts

2 tsp grated Jaggery(optional)

1/2 tsp Mustard seeds

2 tbsp Chana dal

1 tbsp Urad dal

3-4 dry Red chillies

5-6 light colored(less spice) Green chillies,slit

1 tsp Turmeric powder

a pinch of Asafoetida

a sprig of Curry leaves

2-3 tbsp Oil

Salt to taste

Method:

• Wash the rice and add 2 cups of water and soak it for 15-20 mins.Pressure cook the rice or cook it in electric rice cooker or how ever you usually do.
• Once the rice is done,cool it completely by spreading it over wide plate.

• Boil fresh tamarind in 1 cup of water for 15-20 mins or pressure for 3 whistles.After it is cooled down remove the pulp and add grated jaggery and mix well until it is melted completely.

• In a kadai heat oil and crackle the mustard seeds,add groundnuts and fry until they turn slight red.Add chana dal, urad dal, red chillies, green chillies and fry for a couple of minutes until done.

• Add curry leaves, asafoetida and turmeric powder and fry for a minute and then add tamarind pulp mixture,turmeric powder and mix until the mixture thickens completely and the oil starts separating out ,it takes at least 5-6 mins.Add enough salt to it and mix.

• Now remove it from the stove and let it cool a bit and reserve some mixture and pour the remaining mixture over the cooled rice and mix properly until everything is well blended.Now check the taste of it and add more tamarind mixture or salt according to your taste.It should taste spicy ,sweet and sour when you taste it as the sourness will reduce and blend well along with the time it sits.
• Let it sit for 2-3 hrs before serving.

Serve it at room temperature.

Notes:

1. Use rice varieties like sona masuri,ponni,jeeraga samba for these kind of rice varieties,I do not suggest basmati rice.
2. Always make it bit tangy so that it will taste nice once it settles down.
3. Substitute raw tamarind with tamarind paste and follow the same to prepare pulihora.

Technorati Tags: chintakaya pulihora, pulihora recipes, raw tamarind recipes, chintakaya recipes, pacchi chintakaya pulihora, south indian rice varieties, festival rice varieties