Easy Modak Recipe | Paneer Modak Peda | Ganesh Chaturthi Recipes

All the bloggers have started posting various Modak varieties for Ganesh Chaturthi and I am sure Ganesh Ji would be happy with the modaks offered to him much before the real feast on Ganesh Chaturthi day commences.

I have mentioned in a detailed manner in my earlier post about how we celebrate this festival at my place.We usually make steamed modak(kudumulu) with various fillings (like coconut,ground nut,sesame,khus khus) and so do those from Maharashtra. I was though 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 have been planning to attempt something like modak peda for this year's Ganesh Chaturthi but I did not want to make with either mawa or cream, hence I came up with another alternative-paneer.I had successfully used paneer(cottage cheese) in mango fudge and hence wanted to attempt a plain version of it.
I have followed the measurements from this recipe as I wanted a thicker version of burfi.This recipe is a breeze for those who find it difficult to attempt the traditional steamed modak recipe.I hope you all like this.
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
• Puran Poli
• Dry fruit Modak | Kharjur Modak
• Pappulo Undrallu
• Palathalikalu
• 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.
Kesar Paneer Modak Recipe :
(makes 10-12)

Ingredients:
1/2 cup Paneer*,freshly made
1/2 cup Milk powder
1/2 cup whole Milk
1/2 cup + 3 tbsp Sugar
1/2 tsp Cardamom powder
a few strands of Saffron(for color)
2-3 tbsp Ghee
Method:

• Crumble paneer nicely with out any lumps.If the paneer is very grainy you can pulse it in mixie for a couple of seconds,I kept it as it is and hence mine was grainy,I suggest you to grind it once for a smooth peda.
• In a thick kadai add crumbled paneer,milk powder,milk,saffron strands and give a nice until they mix properly.Add ghee to it and keep stirring until it forms a thick mixture.If the mixture sticks to the pan add another tbsp of ghee to it.
• Keep stirring until the mixture is completely dry and forms like thick chapati dough.Switch off the flame and let it cool down a bit.
• Meanwhile grind sugar with cardamom powder to a fine powder.
• Add sugar(reserve 2 tbsp and add rest) to the slightly warm paneer mixture and mix well.Knead it so that the sugar will get distributed through out the sweet.Check the sweetness if you feel that it is less you can add the remaining sugar otherwise it is fine.If you add sugar while the mixture is hot it will melt and form like a fudge,so it is necessary to add sugar only when it is cooled down.
• Make a big gooseberry sized ball and press it using the modak mold to give a nice shape to it.If you do not have it try making modak with hands or in the form of pedas. This is the modak mold I used.

• 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.As my paneer was grainy you cannot see the shape clearly,if the mixture is very smooth you can make out the modak pattern on it nicely.

Chill them and serve it.Take them out 10 mins before you want to serve.You can keep them for 3-4 days when refrigerated.

*to make paneer : Heat 1/2 liter of milk until it comes to a boil add juice of 1/2 lemon and give a stir it will start curdling,add bit more lemon juice if needed.Once it is curdled completely strain into a muslin cloth and give a fresh water bath to remove any lemon smell in it.Squeeze the extra water and hang it for some time or place a heavy stuff on it.Keep it aside for 20 mins.
Notes:

1. It is important that you should not add sugar while the mixture is hot as it will melt and form like a fudge,so it is necessary to add sugar only when the paneer mixture is cooled down.
2. Freshly made paneer tastes better in this,but you can use store bought one as well.
3. You can shape them with your hands like pedas/modak, you don't need to have that mold really for it.

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UNDRALLU RECIPE | VINAYAKA CHAVITHI RECIPES

With Ganesh Chaturthi around the corner many south Indian house holds would have already started the preparations for the festival. This is the major festival in south Indian states like Andhra, Karnataka, Tamilnadu and also in Maharashtra.Here in mumbai,the pandals have started their arrangements and even the lord Ganesha was also brought to their respective pandals.It is nice to see the energy of people in Mumbai especially during Ganesh Chaturthi,which is celebrated in a grand manner.

The first and foremost thing that comes in mind if we talk about this festival is Modak/Kudumulu which is Lord Ganesha's favorite.While we mostly prepare steamed version of Modak/Kudumulu with various fillings like coconut,groundnut,sesame,khus khus and cashew nut stuffings for this festival one can even prepare Karida Kadubu which is Deep fried Kadubu/Modak.
Celebrations differ from state to state,I have mentioned in this post about the celebrations and food at my mom's place and the menu is entirely different at my in-laws place.Varieties like Medu vada(Gaarelu),Pulihora,Sweet pongal are common for every festival at my in-laws place(most of Andhra homes) and for Ganesh Chaturthi they add Undrallu, Bellam Kudumulu(rice flour-jaggery discs) in addition to the usual festival menu.My typical menu that day looks like this:- Rice Rava Idli (Nooka Idli) with coconut chutney and Kudumulu for breakfast and for lunch- a sundal variety,one veg stir fry, Kudumulu, one mixed rice variety, steamed toor dal dumplings or deep fried Vade,Majjige Huli and one Payasam variety.
Coming to Undrallu recipe,I wanted to post this one especially for those who are looking for easy recipes for this festival.We add minimum salt to the undrallu recipe and hence it is suitable to serve with either spicy Coconut chutney or any sweet payasam variety like Chana dal payasam or Moong dal payasam and it tastes good either ways.
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
• Puran Poli
• Dry fruit Modak | Kharjur Modak
• Pappulo Undrallu
• Palathalikalu
• 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.

UNDRALLU RECIPE:
(Serves 2-3)

Ingredients:
1/2 cup Rice rava* - recipe given below
1 1/2 cups Water
1 tbsp Chana dal
1 tsp Ghee
1/4 tsp Salt
Method:

• Soak chana dal in water for 30mins.Drain and keep aside.
• Heat ghee in a thick shallow vessel and add drained chana dal and fry for a minute.
• Add measured water(1 1/2 cups) and let it come to a boil.
• Add salt and rice rava and mix well until no lumps are formed.Cover it and cook on low flame for 4-5 mins until the rava is cooked and the mixture is dry with out any water.Switch off the flame.
• Leave it aside to cool down a bit for 10 mins.
• Dip your hands in water and make lemon sized balls out of it and place them in a greased steamer.

• Arrange them in a steamer leaving some gap in between them as they will bulge after steaming.Steam them for 12-15 mins.

Serve them hot with Coconut chutney or any payasam like Chana dal payasam or Moong dal payasam.

*To prepare Rice rava: Clean and Soak the rice for some time and drain it completely and spread over a cloth so that it will drain off excess water and leave it for an hour.Grind it to a coarse rava in whipper mode and then sieve it.Use the rava which is in sieve and the flour that it is sieved can be used for dosas or regular rice flour.
Rice rava can also be prepared directly by grinding it in the mixer in whipper mode and sieve it.
Notes:

1. You can even add soaked moong dal along with chana dal in the recipe.
2. As I made a neutral version which is good to serve with savory chutney as well as sweet payasam.If you want to serve only with savory chutney you can even add cumin seeds even before add chana dal in the tempering.Also increase the salt according to your requirement.

This entry goes to Priti's event for Ganesh Chaturthi - 'Festive Food' which she is hosting exclusively for the Ganesh festival celebrations.Do send your entries to her event.

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DIBBA ROTTI | MINAPA ROTTI | ANDHRA BREAKFAST RECIPES

I have mentioned earlier in my blog that I prefer the Idlis prepared with Idli rice over the Idlis prepared with Idli rava as I find the texture and softness of the one prepared with Idli rice better than the one with Idli rava.However I do prepare Idlis using Idli rava at times as it is easy and quick to prepare especially when I don't have time to soak rice and when I want to prepare this yummy Dibba Rotti. I usually plan in such a way that I grind the batter by afternoon so that I can prepare these Dibba rottis on the same day for dinner and can make idlis for breakfast next day with the fermented batter.The batter is same for both Idli and Dibba rotti just that the batter should not turn sour for a good tasty Dibba rotti.While a few prepare dibba rotti with the freshly made batter, I like to keep it aside for few hours(say 5-6hrs) for a slight fermentation and I suggest you to do the same.It is a typical Andhra breakfast and tastes amazing but I wonder why it is not popular like the other famous breakfast of Andhra such as -Pesarattu.
Dibba rottis are usually prepared in a thick heavy bottomed deep vessel like Iron or Indolium kadais or heavy brass vessels which gives a nice thick and evenly red crust which cannot be achieved by using a non-stick pan.If you do not have those thick kind of kadais you can still choose non-stick but make sure you fry it on very low flame.The batter is poured to 1 to 1.5 inches height over a couple of spoonfuls of oil in the thick vessel/kadai and is roasted in a very low flame until you get a thick red colored crust. It has a soft porous idli kind of interior and crispy and crusty outer layer.If you have not tried this before, I highly recommend to try this one as it is very tasty and delicious.
Minapa Rotti | Idli Pindi Dosa | Dibba Rotti Recipe:

Ingredients:
2 1/2 cups Idli rava
1 cup Urad dal
3/4 tsp Fenugreek seeds
Salt to taste
Oil,for cooking
Method:

• Soak urad dal and fenugreek seeds in water for 2-3 hrs.
• Soak idli rawa in water separately for 2 hrs.
• Drain the water from urad dal and fenugreek mixture and squeeze out extra water from idli rava and keep them separately.
• Gring urad dal and fenugreek seeds mixture to a very fine and smooth mixture in wet grinder or mixie.Add little water in between for easy grinding.It takes approximately 15-20 mins.To test whether the urad dal is ground or not drop a little portion of urad batter in a bowl of water,if it floats it means your urad dal batter is well ground.If you are grinding the batter in a mixie always better to add cold water which helps the motor not to becoem hot while grinding.
  
• Remove the urad dal batter in a big vessel and then add squeezed idli rava and salt to the urad dal batter and mix well with your hands.
• Keep it aside for little fermentation for 6-7 hrs or over night.For making dibba rotti the fermentation need not to be done completely,few prepare dibba rotti immediately after grinding batter but I prefer a little fermentation for it.I usually grind the batter in the afternoon if I am making it for dinner or in the night if planning for a breakfast.
• Take a thick kadai,I use my Indolium kadai for this as it makes the crust of dibba rotti really crisp.Non-stick ones do not give good results,if you do not have choice you can use them but heavy cast Iron or Indolium or thick brass vessels are ideally best for this.
• Heat the kadai and pour the oil(4-5 tbsp) from the sides of the kadai so that the oil coats all the walls of the kadai.I usually heat the oil for some time until it is hot and then drain off excess oil and keep 2 tbsp in the kadai.My mom says if you temper mustard seeds in the pan,this process will make sure that your dibba rotti will slide out easily with out any sticking business.You can see few specs of mustard seeds sticking to my dibba rotti in the pics.If you are using non-stick,you need not to worry about it.You can proceed to prepare them with 2 tsp oil.

• Now add 2-3 ladles of batter in the kadai,take care not to exceed 1 1/2 " thickness in the center.Cover it with lid and let it get roast on low flame for at least 8-10 mins.If using non-stick check in between,it might take less time.
• Once you see red color in the edges increase the flame for 1-2 mins and gently slide it and turn to the other side.You can slide it in the same kadai and fry on the other side or if you want a evenly roasted top you can slide it on the hot and oiled tawa(used for dosas) and fry for 1-2 mins.
• Cut into wedges and serve it.

Serve it hot in wedges with coconut chutney/Avakai/Bellam Avakai/Karapodi. I love it with everything.

Notes:

• You can prepare dibba rotti with idli batter(fermented one) too.It tastes delicious too just that do not use very sour batter.
• It can be packed for lunch box and also is ideal during travel.

This picture would give a better idea about the thickness and texture of dibba rotti,one final look at it.

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Carrot Fry | Spicy Carrot Curry | Masala Carrot Palya

I love carrots in any form raw,cooked,juice or in sweets/cakes.I like the slight natural hint of sweetness of carrots which imparts a nice taste to any recipe. TH eats only in the raw form or in sweets but he does not prefer them in curries/gravies/pulao.
This is one of my favorite quick stir fry recipe which goes well with either rice or roti,it is very simple yet delicious.As I am the only one, who eats this at home, I make it when I have to cook for myself .You can follow the same recipe for beetroot or a combination of beetroot and carrots.

Spicy Carrot Fry | Carrot Palya Recipe:
(Serves 3-4)

Ingredients:
2-3 big Carrot,finely chopped
1 onion,finely chopped
2 tsp Kurala podi
1/2 tsp Red chili powder
2 whole Red chillies
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
8-10 Curry leaves
juice of 1/2 lemon(optional)
salt to taste
2 tsp Oil
Method:

• Steam chopped carrots with few pinches of salt either in pressure cooker(without whistle) or steamer for 8-10 mins.You can even microwave them on HIGH for 4-5 mins.Strain them and keep aside.
• Heat a spoon of oil in a pan/kadai and crackle mustard seeds and cumin seeds.
• Add asafoetida,chana dal,urad dal,red chillies and curry leaves and fry for a minute.
• Add finely chopped onions and fry well until they turn translucent.
  
• Add steamed chopped carrots and stir fry for 2 mins.
• Now add kurala podi,red chili powder and salt and fry for another minute or two.
• Switch off the flame and add lemon juice and give a stir.

Serve it with roti or rice,dal/rasam/sambar and papad.
Variations:

1. You can follow the same process for vegetables like carrots, beans-carrot, raw banana, cluster beans, yard long beans, cauliflower,beetroot etc.
2. You can skip the steaming part and can make with the vegetables like ladies finger, cabbage, tindora etc.You need to saute them well for 7-8 mins before adding kurala podi to the curry.
3. You can use Endu kobbari podi or spicy Pappula podi instead of kurala podi in the recipe for a different taste.

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MOIST CHOCOLATE CUPCAKES with COCOA BUTTER FROSTING

Cupcakes are a favorite for kids as well as adults.Cupcakes are nothing but a small portion of soft and fluffy cake that can be served with/without frosting.I have earlier posted 'Vanilla cupcakes with Butter cream frosting' which are again favorite for everyone and today, I am posting Chocolate cup cakes.These cupcakes are extremely moist and fluffy, I have prepared them many times and this recipe never failed me.
The chocolate cupcakes with the frosting is truly a delight for the kids. These are ideal for kids during bithday parties as they can decorate it as per their wish. It can also be a good decoration for parties -imagine a tower of cupcakes or any such form.
MOIST CHOCOLATE CUP CAKES RECIPE:
(makes around 12)
Recipe Source: Joy of Baking

Ingredients:
1 1/3 cups (175 grams) All purpose flour
1/2 cup (113 grams) unsalted Butter*,at room temperature
1 cup (200 grams) granulated white Sugar
2 large Eggs
1/2 cup (50 grams) Dutch-processed Cocoa powder
1 cup (240 ml) boiling hot Water
2 teaspoons Baking powder
1/4 teaspoon Salt
2 teaspoons pure Vanilla extract

Chocolate Butter cream Frosting:
1 cup unsalted Butter*,softened
3 1/2 cups Icing sugar
1/2 cup Cocoa powder
1/2 tsp Salt
2 tsp vanilla extract
4 tbsp Milk or heavy Cream
Method:

• Preheat oven to 375 deg F (190 deg C). Lightly butter,or line 16 muffin cups with paper liners.
• In a small bowl mix in the cocoa powder with the boiling hot water and whisk until you get a smooth mixture.Let it cool to room temperature.
• Sieve together the flour, baking powder and salt.
• Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed.Beat in the vanilla extract.
• Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
• Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until it is risen and springy to the touch.Test it with a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
• Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing(recipe below). You can either spread the frosting on the cupcakes with a small spatula like I did or also using piping method which gives pretty patterns.
• Decorate with various color sprinkles,m&ms,chocolate shavings,chocolate chips etc.
  

Cocoa Butter cream Frosting:

• Cream butter for a few minutes in a hand mixer over medium speed.
• Turn off the mixer and add sifted powdered sugar and cocoa into the mixing bowl.
• Keep the mixer on the lowest speed so that the dry ingredients would not not blow everywhere.Mix with the hand mixer until the sugar and cocoa are mixed well with the butter. Now increase the mixer speed to medium and add vanilla extract, salt, and milk(or cream) and beat for 3-4 minutes until it is smooth and stiff consistency.
• If you want still a more thick frosting add little more sugar an if you need a thin frosting add 1-2 tbsp of milk.

Serve them as a snack/dessert.You can keep them for 2 days outside and 4-5 days if refrigerated.These cupcakes were very moist and tasted really nice even if it is refrigerated.

* You can use salted butter like Amul in both the cake and butter cream recipes,in that case skip the extra salt mentioned in the recipe.

I could not control myself clicking more and posting them,how can some one resist those pretty colorful chocolate cupcakes.They were irresistible in looks as well as in taste.This is a must try cupcake for all chocolate lovers.
Notes:

1. For frosting always use Icing sugar which gives desired results.
2. You can make Vanilla White butter cream frosting using the same recipe as cocoa butter cream frosting.Replace 1/2 cup cocoa powder with 1/2 cup Icing sugar in the recipe.

This cupcake is for you people,come on grab it soon!! Try these cupcakes at home and surprise your family and kids.

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MASALE BHAAT | TENDLI BHAAT | IVY GOURD RICE

I find Maharashtrian food quite similar to North Karnataka food as the ingredients and combinations are quite similar.I like to indulge in a rustic Karnataka Jolada rotti oota(meal) once in a while and I did not miss it much after coming to Mumbai, as we have some authentic Maharashtrian joints in the city. The taste here though differs a bit but still we love it.
Masale Bhaat is another traditional rice variety of Maharasthra which I have started preparing only after coming to Mumbai. I have learnt few Mahashtrian recipes from my friends and also my domestic help and modified them to suit our taste buds,this recipe is one of them.
Coming to today's recipe Masala Bhaat,I should say this rice variety is full of spices with the liberal dose of Goda masala. Goda masala is basically a Maharasthrian Garam masala which they use in many dishes. It is a very strong masala and you may not necessarily like it at the first instant. I had shared this masala with many of my family members and while a few liked it and ask me to bring it for them, some others could not stand the flavor spice flavor. At our house though it has become a favorite and I use it liberally in many recipes like misal, usal, bhaat, curries and few gravies .Now back to the recipe.
Masale Bhaat Recipe:
(Serves 2 generously)

Ingredients:
1 cup Basmati Rice
200 gms(around 20) Ivy gourds/Tendli/Dondakaya
1/3 cup fresh/frozen Green peas
8-10 Cashew nuts,split
2-3 Green chillies,slit
a sprig of Curry leaves
2-3 tbsp grated fresh Coconut
2 tbsp chopped Coriander leaves
1/4 tsp of Turmeric powder
1 tbsp Goda masala*
a pinch of Asafoetida
1 tsp Mustard seeds
juice of 1/2 Lemon
Salt to taste
2 tbsp Oil/Ghee
Method:

• Wash and soak Basmati rice in water for 10 mins and drain the excess water off.
• Cut the edges of ivy gourds and further chop them into quarters.
• Heat oil/ghee in a pressure cooker or a thick pan and crackle mustard seeds,green chillies and asafoetida.
• Add curry leaves,cashew nuts,peas and chopped ivy gourds and fry them for 3-4 mins until the ivy gourds are slightly cooked and starts changing its color.
• Add goda masala,salt and turmeric powder and fry for another minute.
• Add soaked and drained basmati rice and fry for 2 mins until the mixture is slightly dry.
• Add 2 cups(slightly less than 2 cups,say 1 3/4 cups) of water and let it come to a boil.
• Cover it with the pressure lid and cook for 1 whistle and reduce the flame for 5-7 mins and switch off the flame.
• If you are using kadai add 2 cups water and cover it and cook until the water is absorbed,say 12-15 mins.
• Once the pressure is dropped,fluff up the rice with fork add lemon juice,chopped coriander and grated fresh coconut and gently give a nice stir.

Serve it hot with onion-tomato raita or boondi raita and papad/chips.

*Goda masala is essential for masale bhaat,if you don't have replace it with 1/2 tsp Garam masala in the recipe.
Notes:

1. You can use mixed vegetables or brinjals or fresh green peas or avarekalu(hyacinth beans) instead of ivy gourds in the recipe for a variation.
2. You can add whole garam masalas in the tempering like cinnamon and cloves as I avoid using them on regular basis.
3. In Maharashtra,few add a tsp of sugar while frying the vegetables,I did not add but it is your wish to add.
4. I used a ready made goda masala for this.You can even use kala masala in the recipe.
5. For a Vegan version use oil instead of ghee in the recipe.

This spoonful of masale bhaat is for you to taste!!

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