Tuesday, September 20, 2016

Modhakam - Spicy

#Modhakam Spicy : Generally  I used to prepare sweet modhakam only on Vinayakar chathurthi day. After a long time tried spicy modhakam with black gram pooranam as stuffing.
We need to plan well in advance to prepare modhakam as black gram lentil has to be soaked in water at least for an hour. After one hour drain the water completely and then grind into a coarse paste along with green chilly, ginger and salt. The lentil paste is steam cooked for ten minutes. The steam cooked black gram lentil paste is crumbled and stir fried with condiments to prepare the stuffing.
In the mean time the dough for outer covering has to be prepared from rice flour.
The stuffing has to be kept inside the rice flour dough and then steam cooked for 3 to 5 minutes.

Approximately 10 to 12 modakams can be prepared

Modhakam - spicy


Ingredients :
For stuffing :
1/2 cupBlack gram lentil
1Green chilly
1/2 inch longGinger
1/2 TspSalt [ adjust ]
2 TspGingelly oil
1/2 TspMustard seed
1/4 TspAsafoetida
10 - 12Curry leaves
For outer layer :
1/2 cupRice flour
1/2 cupWater
1 TspGingelly oil
1/4 TspSalt

Oil to grease hands for making modhakam shapes.

Method : 
Wash black gram lentil and soak in water for one hour.
After one hour drain the water completely and put into a blender.
Add green chilly, ginger piece and salt.
Grind coarsely and transfer into a bowl.

Heat idli maker or pressure cooker with two cups of water on a stove over high flame.
Grease the pits of the idli plates with oil and place lentil paste in the pits.
Close and steam cook for 10 minutes or until the lentil paste gets cooked.
If the lentil paste is steam cooked in a pressure cooker do not put weight over nozzle of the lid.

Transfer the steam cooked lentil into a bowl and crumble with hand.
Heat a kadai with 2 Tsp of oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida powder & torn curry leaves.
Now transfer crumbled lentil into the kadai.
Adjust salt and stir well.
Keep stirring for five minutes and turn off the stove.
Transfer into a bowl and allow to cool down.

Heat water on a medium flame.
Take rice flour in a wide mouthed vessel and add salt & oil.
Mix well.
When small small bubbles appear on the bottom of the vessel add little by little hot water to the flour and mix well with a spatula.
Wait till the dough can be handled with hand. Knead into a tight dough.

Grease the idli plate and set aside.
Make cups out of the rice flour dough or flatten the dough.
Keep stuffing inside and close & make shapes creatively.

Make modhakam like this and arrange over the greased idli plate.

Heat idli maker with water over high flame.
Keep the idli plate with modhakams once the water starts boiling.
Steam cook for 2 to 3 minutes.

Transfer into a serving plate or serving bowl.
Tasty spicy modhakam is ready!! enjoy with Lord Vinayakas' blessings.
Modhakam - spicy Modhakam - spicy






You might also like to try

modhakam sweet
Modhakam sweet
sweet pidi kozhukattai
sweet pidi kozhukattai
soy chunks pooranam
soy chunks pooranam
coconut sweet stuffing
coconut sweet stuffing
rice dumpling
rice dumpling




Saturday, September 17, 2016

Samai-arisi-Neer-Dosai

#SamaiArisiNeerDosai : #SamaiArisi or simply #Samai is known as #LittleMillet in English. The grains are very very tiny and so got its name, little millet. #Millets are generally gluten free and non acid forming food.
This dosai needs just two or three hours for soaking the grains. Once the soaked grains are ground into a batter the dosais can be made immediately.

samai arisi neer dosai

Ingredients :
2 cupSamai arisi [ Little millet ]
1/2 cupCoconut scraping
1/4 cupFenugreek leaves chopped [ venthaya keerai ]
2 TspSalt
1 TspSugar [ optional ]
Oil to make dosai.
[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash samai arisi thoroughly 2 to 3 times.
Then soak for 2 hours adding enough water.

After  2  hours grind soaked rice and coconut into a very very smooth batter.
Transfer into a vessel.
Add chopped fenugreek leaves, salt and sugar and mix well.
The batter should be watery. No need to ferment the prepared batter.

Heat a tawa on a stove over medium flame.
Spread oil over the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Otherwise the dosai would become dry and develop cracks.

Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.

Transfer on to a serving plate.
In the same way make dosai one by one either over dosai tawa.

Serve hot with tomato sambar or tomato chutney or garlic chutney.
samai arisi neer dosai samai arisi kanji dosai

Note : Neer dosai can also be prepared without fenugreek leaves.




You might also like to try

Varagarisi Neer dosai
Varagarisi Neer dosai
Samai methi pancake
Samai methi pancake
Cholam dosai [ sorghum dosai ]
Cholam dosai
Masaal dosai
Masaal dosai
samai arisi kanji dosai
Samai kanji dosai



Wednesday, September 14, 2016

Kothamalli-Flax-Seed-Podi

#KothamalliFlaxseedPodi : #CorianderSeed is known as #Kothamalli or simply #malli in Tamizh. It is one of the spices widely used all over the world for its aroma and medicinal property. We Indian uses coriander powder in almost all dishes and coriander leaves for garnishing most of the dishes.
These seeds are rich in vitamins and minerals.
In the same way flax seeds are aromatic and rich in omega 3 fatty acid.
Here tried a powder for rice with these two seeds.

kothamalli flax seed powder


Ingredients :
1/2 CupCoriander Seeds
1/4 CupFlax seed
1/8 CupCurry leaves
3 or 4 Red Chilly [adjust]
1 Tsp Salt [adjust]
3 or 4 clovesGarlic [ optional ]
1/2 TspOil

Method :
Heat a kadai with oil on a stove over a slow flame.
Add red chilly and keep stirring till it becomes dark red and gives out pungent aroma.
Transfer into a plate.
Now add coriander seeds and keep stirring till it gives out nice aroma.
Transfer into the same plate.
Then add flax seeds and keep stirring.
Stir well until it crackles.

Turn of the stove and add dried curry leaves.
Allow all the ingredients to cool down to room temperature.

Take all roasted ingredients and salt in a mixie jar.
Grind well and finally add garlic cloves.
Run the mixie for a few second or until garlic blends with the powder.

Transfer into a clean and dry airtight container.

kothamalli flax seed powder


Take hot white rice in a plate and add one or two teaspoon of freshly prepared coriander drumstick powder.
And over it pour a dash of gingelly oil and mix well with hand.
Relish with sambar or vatha kuzhambu.







You might also like to try
Coriander powder
Coriander powder - Kothamalli podi
Flax powder for rice
Flax seeds powder
for rice
Flax n poduthalai powder for rice
Flax n poduthalai powder for rice
Curry leaf powder
Curry leaf powder - Karuveppilai podi
Pepper [ milagu ] powder
Pepper [ milagu ] powder


For some more Powders

Masala Powders and Liquid mixes