MOTHAGAM (Sweet dumpling)

-
MOTHAGAM (Sweet dumpling)
Is an Indian sweet dumpling. The sweet filling on the inside of a modak consist of freshly grated coconut and jaggery (non-centrifugal cane sugar) while the outer soft shell is made from rice flour or wheat flour. They are mostly cooked in a steamer.

The modak or mothagam is usually offered to Hindu deity, Ganesha. It begets him the moniker modakapriya (one who likes modak) in Sanskrit. During Ganesha Chaturthi, the puja always conclude with an offering of 21 modaks to Ganesha as prasadam.

Ingredients
1. Coconut - grated. 2 cups
2. Jaggery - grated 1 cup
3. Cardamom 2
4. Rice 2 cups
5. Oil 2tbsp
6. Salt to taste - a pinch

Preparations
1. Soak the rice for an hour and grind with little water to a find paste.
2. Heat oil in a pan, add grinded rice and mix well. Cook until it form a smooth paste and keep aside and allow it to cool.
3. In a separate pan add in the grated jaggery with 2 tbsp of water and dissolve it in a medium heat. Add in cardamom and stir well. Add in the grated coconut and mix well. Keep it aside and allow it to cool.
4. Apply oil in hand and make a small balls from the paste made by the rice flour. Flatten them to a thin consistency and fill in the jaggery mix and close. Gently press the corners. 
5.  Boil water in steamer and arrange the modaks/ mothagams in the steaming plate and cook for 5 minutes or until they are cooked.

Note.
1. To get the outer layer soft, it is important that you boil the water well before making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough.
2. Do not over cook, it may give you rubbery and broken mothagam.


Comments

Post a Comment

Popular posts from this blog

SAMBAL IKAN BILIS (spicy fried dried anchovies gravy)

-
Image
SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy) 1.100 gram peeled ikan bilis (dried anchovies)  2. 4 shallots chopped 3. ginger garlic paste 1 tbsp. 4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice) 5. Babas Chili powder 6. Turmeric powder 1/2 tsp 7. Curry leaves 1 sprig 8. Mustard seed 1/2 tsp 9. Cumin seed 1/2 tsp 10. Pepper 1/2 tsp 11. Green chili 3 slit 12. Tomato 1 chopped 13. Salt to taste 14. Sugar (optional) 15. 1/2 cup hot water Preparations 1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil. 2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute. 3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown. 4. Add ginger garlic paste and saute till raw smell goes off. 5. Add tomatoes, salt and mix with the ingredient. Cover the lid. Onc
Read more

CHICKEN PERATAL (dry chicken curry)

-
Image
CHICKEN PERATAL   Dry chicken curry Ingredients 1. Chicken 1 kg 2. Red chili powder 2 tbsp. 3. Turmeric powder 1/2 tsp 4. King Curry powder 11/2 tbsp. 5. Babas Meat curry powder 1tbsp 6. Coriander powder 1tsp 7. Garam Masala powder 1 tsp 8. Green chilies 7 slit 9. Ginger garlic paste 1 tbsp. 10. Curry leave 1 sprig 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Cinnamon stick 1/2 inch 14. Pepper powder 1tsp 15. Tomato 1 medium chopped 16. Vinegar 1tsp 17. Shallot chopped 3 18. Lemon juice 1 tbsp. 19. Oil Preparations 1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside. 2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick. 3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown. 4. Add ginger garlic paste and saute again until the raw smell goes off. 5. Add tomatos, salt and saute well. Cl
Read more

KEERA THORAN

-
Image
KEERA THORAN Thoran is a coconut based vegetable Keralite dish. This dish can be made out of any leafy vegetables. I have used Sawi / Choy Sum / Chinese soup green. Ingredients 1. Choy Sum/Sawi 2 bunches (washed and chopped) 2. Shallots 3 chopped. 3. Ginger garlic paste 1tsp 4. Dry Chilies 2 (broken into halves) 5. Mustard seeds 1 tsp 6. Curry leaves 1 sprig 7. Grated coconut 3 tbsp. 8. Cumin seeds 1/2 tsp 9. Green Chilies 3 slit 10.Turmeric powder 1/2 tsp 11. Salt to taste 12. Oil 1 tbsp. Preparations 1. Wash Choy Sum/ Sawi and let it dry thoroughly. Chop finely and set aside. 2. Grind coconut, green chilies, turmeric powder and cumin into a coarse paste. 3. Heat oil in a pan and splutter mustard seeds, add chopped shallots, ginger garlic paste, dry chilies, curry leaves and saute for a few minutes. 5. Add chopped Choy Sum/Sawi and mix everything and reduce the heat to medium, cover the lid and let it cook for 2 minutes. 6. Add the coconut mixture and mix well
Read more