Food Blogging Marathon from 2/9/2013 to 30/9/2013.
Each day a new alphabet. 4 categories.
International Flavors / Fusion flavors,
Street Food / Condiments / Misc / Recipe less Posts on Food
Modak and at least two other sweets is a must. The vegetables too are the same that are used for 'Naivaidya'.
This is how the Ukdiche Modak are done.
To make the Ukad for the outer covering:
Rice is the only important ingredient in this. We use a local variety called 'kasbai'. But any which is sticky is fine. Now a days even Basmati is used.
1/2 kilo rice
Soak the rice in water for 1/2 an hour and then drain and let dry in shade for a day or two. It should be absolutely dry. The grind it at home or get it done in the flour mill. See to it that it is pure rice flour and not mixed with some other grain. Now to make Ukad
1+ 1/4 cup rice flour
1/2 tsp salt
1+1/2 cups water
1 tsp oil
extra oil for kneading
Keep the water to boil in a thick bottom pan or non stick pan. Add salt and 1 tsp oil and bring it to a rolling boil. lower the heat and while stirring the water add the rice flour in a steady trickle and once all rice flour is gone give a good stir and cover and cook for 10 minutes on low flame. remove lid and give it a good stir. If it has all come together it is done. If not sprinkle some water and cover and cook further for 5 to 8 minutes. Remove in a steel plate to knead. as soon as you can handle it start kneading while still hot. Be careful. Do not burn yourself. If you can't handle the warm dough use a small vessel or back of a katori/steel cup to press and knead the dough. Kneading is very very important. It should become pliable and soft and smooth as you knead. Use oiled palms. Once done keep the dough (Ukad) under a wet muslin cloth or a clean kitchen towel. Now break off a lemon size ball of Ukad and flatten it in the palms of your hands to make a flat disc. Make pleats around the disc and fill about 1 tblsp of the coconut filling and close the open pleated edge by bringing together all the pleats and pinching and making a point at the top. remove excess ukad. In this much amount you should get 21 Modaks.
To make the coconut filling:
1 big fresh coconut, grated or scraped
Jaggery equal amount of coconut by volume
1 tsp nutmeg powder
1/2 tsp cardamom powder
Mix everything together and keep aside for 10 minutes. In a heavy bottom pan or a non stick pan heat the coconut mixture stirring all the time till jaggery is dissolved and there are no traces of any liquid. Do not over cook or it will become hard. It takes about 10 to 12 minutes. Cool and use to fill the Modaks.
Once you have enough modaks done heat water in the lower half of the a double boiler or modak patra and keep the modaks in single layer in the lined upper basket of the double boiler. Line it with banana leaves.
Close the vessel and steam Modaks for 15 to 20 minutes or till translucent.
Let cool and remove to be served with home made ghee.
This is the way the Naivaidya is offered. Each thing has a sequence on how and where to put on the thali.
Traditionally Banana leaf is used But we put it vertical with the narrow part away from you. Salt is never offered with this. It is served after one starts the meal.
Decorated Ganapati with offerings in the front. This is a permanent place. The peacocks are done in glazed tiles and are more than 75 years old. The wooden frame is hand carved.
The true Naivaidya of Modaks in the special silver vessel for this purpose.
This is my 6th recipe in regional category
I tried loading a video I had shot while making these modaks but could not upload. Will try again and hope this time it will upload.