NEW DELHI: Cardamom prices weakened by Rs 1.90 to Rs 1052 per kg in futures trading today owing to low demand in the spot market against high supplies from producing belts.
Traditionally, samosas are served with chutney or chole, but this one which is a personal favourite of mine, is a bit different. I have experimented serving them with a coconut kadhi and to add some crunch to the dish, i have added chopped spring onions. This chaat is a meal in itself!
the coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetrapacks at grocery stores, so you need not go through the effort of extracting it!
For The Coconut Kadhi
1 cup coconut milk
1 tbsp besan (bengal gram flour) (bengal gram) flour dissolved in
3/4 cup curds (dahi)
2 tsp oil
1 cardamom (elaichi)
1 clove
25 mm (1") stick cinnamon (dalchini)
4 to 6 curry leaves (kadi patta)
1 1/2 tsp finely chopped fresh red chillies
salt to taste
For The Topping
4 tsp green chutney
4 tsp sweet chutney
2 tbsp finely chopped coriander (dhania)
Method 1.For the coconut kadhi
2. Heat the oil in a kadhai and add the cardamom, clove, cinnamon and sauté for a few seconds.
3. Add the curry leaves and red chillies and sauté on a medium flame for a few more seconds.
4. Add the coconut milk, prepared curds-besan mixture and 1 cup of water, mix well and bring to boil, while stirring continuously.
5. Add the salt, mix well and boil for few more minutes.
How to proceed
1. Break 1 samosa into small pieces and place them in a deep dish or bowl.
2. Pour ½ of the prepared kadhi evenly over it.
3. Spread 2 tsp of green chutney and 2 tsp sweet of chutney over it.
4. Finally sprinkle 1 tbsp of coriander evenly over it.
5. Repeat with the remaining ingredients to make 1 more plate.
6. Serve immediately.
Samosa Kadhi Chaat, unique way of having your favourite samosa!! (English Video)
This recipe is one that is very popular in Kenya and Tanzania, especially amongst the people who live in the coastal towns of both these countries.
A Mahamri is basically a type of doughnut whose star ingredients include coconut milk and cardamom. They are not overly sweet, and are a great accompaniment to masala chai (tea cooked with aromatic spices), pigeon peas cooked in coconut curry, or even any kind of meat dish. I learnt this recipe from one of our oldest family friends-Mama Asha-while I was still in Kenya. I am happy to share it here with you.
SERVING SIZE: 16 mahamri's
SPECIAL EQUIPMENT:
-Rolling pin.
-Mixing Bowl.
-Strainer (for frying).
-Deep frying pan (I used a "wok").
-Sifter.
-Baking sheet
*Cling foil and a food-storage bag (if you decide to store the dough for later)*
INGREDIENTS:
-3 cups all-purpose flour that has been sifted to get rid of lumps (NOT self-raising flour).
-3/4 teaspoon of rapid-rise yeast.
-8 tablespoons of granulated sugar. If you like your food sweet, you can add up to 10 tablespoons-1/2 cup of sugar.
-1 teaspoon of finely ground cardamom.
-1 cup heavy coconut milk for kneading the dough (I use a 13.5Oz can of heavy coconut milk).
-2 cups vegetable oil for frying the mahamris (I use Canola).
METHOD:
-In your mixing bowl, combine your dry ingredients-flour, yeast, sugar and cardamom.
-Slowly add the coconut milk a little at a time, as you knead the dough (you can use your mixer to do this, just add the hook attachment).
-If you're using your hands to knead the dough, make sure they're clean and rotate the mixing bowl each time you add some coconut milk and knead. This will ensure proper distribution of the milk in the dough.
-keep kneading for 15 mins. The dough should be soft, but not sticky. After 15 mins of kneading, use a knife to cut through the dough. If you see small holes in the cut of the dough, your dough is ready for the next step.
-Lightly grease a container (that has a lid) with some cooking oil, form your dough into a ball, place it in the container and cover it. Let the dough proof (rise) for at least 3-4 hrs. I let mine sit (covered) on the counter and proof overnight, then I cooked them the following morning. The dough should double in size.
****If you would like to reserve the kneaded dough to cook at a future time, at this point, wrap the ball of dough in cling foil right after you have finished kneading it (do not let it proof!). Place the wrapped ball of dough into a food-storage bag, and place it in the refrigerator. This dough will keep for up to two weeks. When you are ready to cook your mahamris within these two weeks, pull the dough out of the freezer and let it defrost in your refrigerator a day prior to cooking them. On the actual day you intend to cook them, remove the dough from the refrigirator, remove the cling foil from the dough and let the dough sit on the counter, covered, for at least 3 hrs in order to proof. When the dough feels softened, then proceed to the following steps.*****
-Deflate the risen dough by gently pushing it down with your hand. Divide the dough into 4 equal balls. Flatten each ball and use your rolling pin to form a disc of about 7 inches in diameter and 1/4 inch thickness.
-Quarter each disc (cut it into 4 equal pieces).
-Place these pieces of dough on a lightly floured baking sheet and cover with a clean cloth. Place the baking sheet on the counter and let the pieces further proof (rise) for 15 mins.
***Pour the vegetable oil into your frying pan and heat it on medium heat.***
-Test your oil for readiness by dropping a small piece of dough into the oil. If the dough stays at the bottom for at least 8 seconds then raises to the surface, your oil is at perfect temperature and you're ready to start frying. If the piece of dough rises up too fast after dropping it in, then your oil is too hot. This will result in a mahamri that looks cooked on the outside, but is still doughy in the center-YUCK (reduce the temperature of your stove)!
-Drop in four mahamris at a time into the hot oil. Drop the mahamris away from you to avoid getting burnt by the hot oil.
-Use your strainer to splash oil over the top of the mahamris in order to help them puff up. As soon as you see the bottom side of the mahamris have turned light brown and the top part has puffed up, it is time to turn them over using your strainer.
-Keep turning the mahamris until they are all a nice golden brown on all sides. Once you achieve a color similar to the ones in the video, it is time to remove them from the hot oil and place them in a container lined with paper towels (to absorb any excess oil). Repeat this process until all the dough pieces have been fried.
-Allow them to cool for a few minutes and enjoy!!
***I had mine with a plate of mbaazi (chickpeas in coconut curry sauce) for breakfast, with a hot cup of masala chai (spiced tea)-DEVINE! ***
10 ounces butter, plus more for pan 1 1/2 cups all-purpose flour, plus more for pan 16 ounces dark chocolate 6 eggs 1 cup sugar 1 tablespoon fennel powder 1 teaspoon cardamom seeds 1/2 teaspoon fennel seeds 1/2 teaspoon smoked paprika 1/2 teaspoon salt About 1 pound/500 g white chocolate 1 1/2 cups 35-percent whipping cream 1 teaspoon ground cardamom
The Best Bengali food made effortlessly! Kalyan takes you through all you need to keep in mind to make this scrumptious Bengali Prawn Curry (Chingri Malai Curry) in any kitchen, anywhere!
Ingredients:
250gms de-veined pawns
turmeric and salt to sprinkle on the de-veined prawns
garam masala
tomato paste
onion paste
green chillies
cumin seeds (jeera)
cardamom (elaichi)
cinnamon (dal chini)
dried red chillies
dried bay leaves
salt
sugar
red chilli powder
turmeric powder
garam masala powder
ginger & garlic paste
coconut milk
1/2 tsp kalo jeera/kalonji/onion seeds/nigella seeds (different names for the little, black seeds)
00:31- Ingredients for making Bengali Prawn Curry
01:30- Method how to make Bengali Prawn Curry
04:36- how to cook the coconut curry
05:40- how to serve your Bengali Prawn Curry
Got a taste for Bengali cuisine? Visit Kalyan's Bengali Kitchen at:
http://www.youtube.com/watch?v=aDDDjgc75oU&list=PLDn0RqHU2n_4Vg-XBHjHv-2T...
Kalyan also blogs on food at www.finelychopped.net and is on twitter at @finelychopped
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*This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.
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Here's what you'll need:
2 chicken breasts
2 Tbsp coconut oil
1 Tbsp harissa
1 Tbsp warm water
salt and pepper to taste
For the rub, put 1 tablespoon of coconut oil in a ramekin and add a tablespoon of warm water to help it melt. Add in 1 tablespoon of harissa and incorporate it. Harissa is an amazing North African blend of spices such as coriander, cumin, salt, chili, garlic, black pepper, cardamom and cloves. This is more of a "omg you have to try this" than a "recipe" per se. Pat dry and cube your chicken. Throw it all in a plastic bag, mix in the harissa oil and shake it up. Make sure you cover each and every piece of chicken, or whatever else you'd like to use instead. Put it in the refrigerator for at least an hour to absorb the flavors. Once it's ready, put your pan over medium heat and add your other tablespoon of coconut oil. Toss in the chicken and that's it. Super straight-forward, and super delicious. Pair it with our cauliflower rice or zucchini pasta for the perfect meal!
*This video is not sponsored.
Thank you for watching Rule Of Yum and if you want more recipes or look at some stuff that we reblog, you can check us out on ruleofyum.tumblr.com.
For more details and tips on this recipe or other such delicious recipes please visit ; http://recipesyoulike.blogspot.in/2012/06/sweet-n-sour-raw-mango-chutney.html
Ingredients :
• Raw Mangoes (The mangoes must be neither too raw or too ripe)
• Oil
• Raisins / kishmish
• Grated Coconut
• Cinnamon Pwdr
• Peppercorn
• Green Cardamom Pwdr
• salt
• Jaggery
• Fennel Seeds /Saunf
• Fenugreek Seed / Methi Dana
• Nigella/ Kalonji
• Wild celery/Radhuni
• Cumin Seeds/Jeera
• Water
Speculators created fresh positions, driven by pick-up in demand in the spot market
Press Trust of India / New Delhi Nov 30, 2012, 13:09 IST
Cardamom prices rose by Rs 12.20 to Rs 981 per kg in futures trading today as speculators created fresh positions, driven by pick-up in demand in the spot market.
Besides, less arrivals from producing belts further fuelled the uptrend.
At the Multi Commodity Exchange, the December contract rose by Rs 12.20, or 1.26%, to Rs 981 per kg in business turnover of 680 lots.
The January contract traded higher by Rs 10.20, or 0.99%, to Rs 1,040 per kg in 202 lots.
Marketmen attributed rise in cardamom prices at futures trade to fresh positions created by speculators, triggered by a pick-up in demand in spot markets.
For details and pictures of this dish, please go to www.rashmisrecipes.com
Fish Molee also called Moilee is a popular dish from Kerala in the Southern part of India. It is a delicate stew-like curry, using local Kerala spices such as cardamom, cloves and peppercorns. The key ingredient is coconut milk which lends itself so well to mild fish such as catfish. It is quite easy to make, half the cooking can be done in the oven.
ingredients:
1 1/2 lbs. fish fillets, Catfish or Tilapia
1 medium onion, thinly sliced (see note)
1 cup coconut milk
1 medium tomato, pureed
3-4 cloves garlic
3/4 inch cube ginger
2 tbsps. vegetable oil
1 tbsp. lemon juice
1 tsp. salt, divided
1/2 tsp. turmeric, divided
1/2 tsp. cayenne
1/2 tsp. peppercorns
1/4 tsp. clove powder
1/4 tsp. cardamom powder
8-10 curry leaves
few slices of green chilies (optional)
1/4 cup chopped fresh coriander (optional)
lemon/lime wedges for garnish (optional)
6 eggs
500g (1lb 2oz) sugar (cane sugar)
240g (8½ oz) hazelnuts, finely ground
240g (8½ oz) almonds, finely ground
50g (1¾ oz) walnuts
100g (3½ oz) candied orange peel
100g (3½ oz) candied lemon peel
½ vanilla pod
½ teaspoon each of: cinnamon, cloves, coriander, pimento, maces, cardamom
zest of one orange (organic)
zest of one lemon (organic)
a piece of fresh ginger
wafers
chocolate coating
-----------------------------
Notes:
1. In the video it says tablespoons, where I actually meant teaspoons
2. You have to bake the gingerbread for 10 - 15 minutes at 200° Celsius (= 392° Fahrenheit)
http://bengalicurry.blogspot.com/
Fish Curry is the most favorite in Bengal. There are thousands of ways to cook fish. Here is one of the common fish curry recipe in Bengal. Try this and let me know if you like it. Please rate and comment on my video; also subscribe to my channel for regular updates.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
Fish : 4 pieces (I have used tilapia, you can use rohu or katla also)
Potato : 1 medium size cut into small pieces
Cauliflower : 4 medium size pieces
Onion : 1 medium size sliced
Tomato : 1 small size sliced
Green chili : 1 pieces cut into half
Cilantro : 1 small bunch for garnishing
Cooking oil : 5 tea spoon
Ginger garlic paste : 1 tea spoon
Panch Phoron : 1/2 tea spoon (fenugreek, mustard, kalonji, fennel & cumin)
Turmeric powder : 1/4 tea spoon
Cumin powder : 1 tea spoon
Coriander powder : 1 tea spoon
Chili powder : 1/2 tea spoon
Whole Garam Masala : cinnamon (1 piece), cloves (2 pieces) and cardamom (2 pieces) grinded
Salt : to taste
Sugar : to taste
Method:
1. Get fish pieces into a bowl. Mix little salt and pinch of turmeric powder with it.
2. On the oven heat a frying pan and add 2 and 1/ 2 tea spoons oil on it.
3. When the oil is hot, put fish pieces on the pan to fry.
4. When the side is brown color, it is fried, flip them to fry the other side.
5. Pick fired fish pieces from the pan and keep separately.
6. There will be some oil left on the pan to fry potato and cauliflower slightly. Add them on the pan. If the color is brown then the side is done, flip the other side to fry.
7. Keep fried potato and cauliflower separately.
8. Put a bigger pan on the oven for the curry.
9. When the pan is hot, add remaining 2 and 1/ 2 spoons oil.
10. Now when the oil is little hot, add panch phoron on the oil.
11. Mix panch phoron with the oil and then add onions and green chili with it.
12. Fry onions slightly and then add ginger garlic paste with it. Mix the paste properly with onions until the onion is brown color.
13. Now add tomato on the pan.
14. Add salt and sugar, mix all these together and put a lid on it to soften tomatoes quickly. Leave it for 3 minutes.
15. After 3 minutes open the lid and now press boiled soft tomatoes using the spatula to mix it with onions.
16. Then add turmeric powder, cumin powder, coriander powder and chili powder with it. Mix them with the remaining spices and let it cook again for 2 minutes.
17. After 2 minutes when all these spices are mixed well together, add slightly fried potato and cauliflowers with them.
18. Mix the gravy with potato cauliflower and add 1 cup of water. Put a lid and allow potato cauliflower to boil properly. It will take approximately 4 -- 5 minutes on medium heat.
19. Check periodically to see if there is sufficient water to boil them. Press one potato with the spatula to check if boiled.
20. When the gravy with potato and cauliflower is ready, add fried fish with it.
21. Again the fish will be boiled with the gravy for approximately 4 minutes so that it will soak some of the gravy to being a great taste together. Some more water can be added at this point to make sure that some gravy will be left after boiling and it is not sticky.
22. After 4 minutes, the fish curry is boiled. Sprinkle grinded garam masala on top and transfer the curry to a serving bowl.
23. Garnish with cilantro and enjoy this Bengali style fish curry with steamed rice.
Top Spanish chef, Omar Allibhoy, shows us how to make this quick and easy Spanish olive marinade with ginger, cinnamon and cardamon. Perfect for the festive season or if you fancy impressing dinner guests with an unusual dish!
For more recipe inspiration please visit: www.olivesfromspain.co.uk
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The classic combination of chocolate and macadamia nuts gets a holiday overhaul with the addition of cardamom, one of the most overlooked and underappreciated of the holiday spices. And if baking up a batch of these cookies gets you hooked on cardamom, try it in applesauce, cranberry sauce and rice pudding, too.
This cookie recipe also is incredibly versatile. Mix in any other nuts -- or even chopped dried fruit -- that appeal to you. Dried apricots and white chocolate chips would be great, as would cranberries and pistachios or raisins, walnuts and milk chocolate chips.
Start to finish: 30 minutes
Makes 40 cookies
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable or canola oil
1 1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
2 eggs
2 3/4 cups all-purpose flour
10-ounce package mini chocolate chips
2 cups chopped toasted macadamia nuts
Heat the oven to 350 F. Line 2 baking sheets with parchment paper.
In a medium bowl, use an electric mixer to beat together the butter, oil, brown sugar, baking soda, salt and cardamom. Add the eggs, one at a time, beating between additions.
Stir in the flour, then the chocolate chips and macadamia nuts. Scoop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between the cookies. Bake for 10 to 12 minutes, or until light golden brown around the edges.
Let cool on the pan for 10 minutes, then transfer to a rack to finish cooling. Store in an airtight container at room temperature for up to a week.
Nutrition information per cookie: 190 calories; 110 calories from fat (58 percent of total calories); 13 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 20 g carbohydrate; 1 g fiber; 12 g sugar; 2 g protein; 45 mg sodium.
Higer arrivals from producing regions put pressure in futures market
Press Trust of India / New Delhi Nov 15, 2012, 13:00 IST
Cardamom prices lost Rs 20, or 2.51 per cent, to Rs 775.50 per kg in futures trade today as speculators booked profits at prevailing higher levels amid fall in demand in the spot market.
Increased arrivals from producing regions also put pressure on Cardamom futures.
Colombian Super King Cardamom
At the Multi Commodity Exchange, cardamom for delivery in November plunged by Rs 20, or 2.51 per cent, to Rs 775.50 per kg, with a business turnover of 187 lots.
The December contract lost Rs 16.20, or 1.88 per cent, to Rs 861.20 per kg, with a business turnover of 965 lots.
Marketmen said besides profit-booking at prevailing higher levels, fall in demand in the spot market mainly pulled down cardamom prices at futures market.
Jenny Park of http://spoonforkbacon.com says: Mulled apple cider is a classic holiday drink. But we say, skip the pre-packaged sachets and make your own. It's quick, easy and so very festive!
Stud each tangerine half with two cloves. Place clove studded tangerines, cider, cardamom pods, cinnamon sticks, and allspice berries in a saucepan and simmer over medium heat, for 20 minutes.
Remove mixture from heat and stir in the bourbon. Strain the mixture and pour into a large pitcher or ladle into individual glasses.
Finish each serving with a cinnamon stick and a slice of tangerine. Serve hot.
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Packed with goodness and flavour, this colourful concoction is one of my favourite soups.The three orange colours come from carrot, sweet potato and orange, the fruit. To keep the dish vegetarian, use vegetable stock, otherwise chicken stock may be used.
Serves 6
Ingredients:
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 medium onion,
finely chopped
2 or 3 cloves garlic,
finely chopped
3 cardamom pods, remove seeds
and crush with rolling pin
400g carrots, chopped into
about 1cm cubes
600g sweet potato, peeled and
chopped into 1cm cubes
1 tsp chilli sauce (optional)
2 or 3 strips of orange rind
(taking care not to include
too much pith)
Juice of one orange
1.5 litre vegetable or chicken stock
1 tbsp chopped mint leaves
1 tbsp chopped Italian parsley leaves
(or coriander for a more Asian feel)
2 tbsp cream (optional)
Croutons
2 or 3 slices of stale bread,
crusts removed, cut into 1.5cm cubes
Oil for frying
Method:
In a large saucepan, over medium heat, put butter and extra virgin olive oil.
When hot, add onion and garlic and cook for 2 or 3 minutes until onion has softened
(making sure the garlic doesn't burn).
Add cardamom seed, cook for 1 minute.
Add sweet potato and carrot and cook for 2 or 3 minutes.
Add chilli sauce (if using), orange rind, juice, vegetable stock and mint and parsley leaves.
Reduce heat and allow to simmer for 45 minutes.
Remove rind, and two or three tablespoons each of carrot and sweet potato. Reserve.
Blend the rest of the soup, either in a food processor or with a potato masher.
Stir in cream, if using.
Just before serving, heat oil in frying pan (preferably non-stick), and fry bread cubes to brown all over.
Degree of difficulty: Low.
Keepability: Keeps a couple of days in the refrigerator.
Wine companion: A fragrant Riesling.
Serve... soup in warmed bowls.
Top with more mint and/or parsley leaves, if desired and a grating orange rind.
http://www.consumingpassions.com.au/ - Show More for Recipe
- 2 1/2 cups walnuts
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 tablespoons butter, melted
Instructions:
Blend walnuts, baking soda and salt in a food processor until finely ground. Add butter and pulse until butter is mixed in.
Scrape the batter into a 9-inch pie pan...use your hands, its the easiest way!. Take your time smoothing and patting the batter out evenly. It's better to spread the batter thinner across the bottom of the pan and thicker around the edges of the crust. Bake the crust for 15 minutes at 350.
Filling Recpie:
- One 15-ounce can of pumpkin
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- pinch of sea salt
- 3 tablespoons maple syrup (add a bit extra if you like your pie sweeter!)
- 1 tablespoon arrowroot powder
- 3 eggs, whisked
Instructions:
Mix together all ingredients. Pour into the pre-baked crust and bake for 50 minutes at 350. Let pie cool overnight prior to serving.
Reduced supply from southern growing belts also supported prices of the commodity
Press Trust of India / New Delhi Nov 09, 2012, 14:23 IST
Cardamom prices rose by Rs 10 to Rs 834.60 per kg in futures trading today on the back of a firming trend in the spot market amid rising export enquiries.
Reduced supply from southern growing belts also supported prices of the commodity.
At the Multi Commodity Exchange, the December contract rose by Rs 10, or 1.21%, to Rs 834.60 per kg, with a trading volume of 268 lots.
The November contract advanced by Rs 8.50, or 1.07%, to Rs 801.80 per kg, with business volume of 137 lots.
Traders said increased buying in the spot market, fuelled by festive and export demand, led to the rise in Cardamom futures prices.
They said reduced supply from southern growing belts also supported the uptrend.
In this session i am going to show you how to prepare Ukadiche Modaks. Which are also known as steamed modaks. So lets start, Ingredients required for this are:
For Dough
Rice Flour 1 Cup
Water 3/4 Cup or 1 Cup
Salt Pinch
Oil 1/2 Tsp
Ghee 1/2 Tbsp
For Stuffing
Coconut 1 Cup
Jaggery 2/3 Cup
Cardamom Pw 1/4 Tsp
Note: (i) I was left with some dough so i have revised the ingredient quantities. (ii) You may boil 1 cup of water also, it will make the dough easier to knead as well as the dough will form in the pan itself. And you will not require water while kneading the dough. Rest of the process is same for preparing the dough. (iii) It is very important to prepare the cup of the dough to make THIN other wise it will not taste good. (iv) I was also not able to prepare and stuff and seal the modak so my mom did that she also was not known to it but as she knows to make excellent momos, and they are kind of momos while stuffing and sealing so my mom did it. (v) You may use a plastic below and above the dough and create thin cups, if you are not able to flatten the dough. (vi) If your rice flour is coarse, add a tbsp of glunitious rice flour to it while sieving it.
Directions
Stuffing: Add the jaggery to a nonstick pan, it should be in low flame. After it melts, add the coconut. Cook for a minute or two. After it comes all together and some lumps of jaggery is melted add the cardamom powder to it and stir well and cook for around half a minute and transfer to a plate.
For Dough.
Boil 1 cup of water in a deep pan. Add ghee, oil, salt, and add the flour to it. Mix well till no lumps and cover cook for two mins. As i added 3/4 Cup of water in the video it did not formed the dough in the pan, i recommend you to add 1 cup of water as the dough will have more moisture and it will be easier to flatten them. And it will not require water while kneading the dough, it will require some oil while kneading it.
After two mins of cover cooking take this dough to a greased surface and cool down for to mins and start kneading it. Knead for around 5 mins. You may not need to add water, if the dough is not soft you may add a maximum of 1 tsp of water to it. And do add oil in between.
After kneading the dough cover this dough, because we dont want our dough to dry.
Grease your hands and take a lemon size ball, and start pressing with your palms as shown in the video. GO AS MUCH THIN AS POSSIBLE. If the flatten dough is thick it will not taste good. So go as much thin as possible. And now add the jaggery and coconut stuffing to it, and create seal as shown in the video. As i could not do this flattening and sealing this dough my mom is doing this.
After all it requires patience and experience in this or in momos.
After sealing the modak dip this modak in water, dont dip it completely in water just till half the modak and keep aside.
After preparing all the modaks, boil water in a steamer, and in the decks of the steamer line the decks with wet handkerchief and keep the modaks in them. Once water boils, keep your steamer decks in the steamer and steam till 12-15mins minutes, depends upon the size of the modaks. You may shuffle the decks of your steamer after around 8 mins in your steamer if your steamer have 2 decks. After 12 mins switch off the flame and let it rest in the same position of the steamer for around 5-7mins.
Now Serve to Lord Ganesha First. And then serve hot to yourselves.
