Steamed Modak/ Ukadiche Modak

Ingredients for filling:

Fresh grated coconut – 1 cup

Grated Jaggery – ¾ cup

Cardamom powder – ¼ teaspoon

Ghee – 1 teaspoon

Ingredients for cover :

Fine semolina – 1 cup

Water - 1 cup

Salt – 1 pinch

Recipe For filling:

• Heat ghee in non- stick pan.
• Add grated coconut and grated jaggery together.
• Cook on low flame for 5-6 mins or till the moisture from the jaggery begins to dry.
• The mixture should be loose and not sticky.
• Add cardamom powder.
• Switch off the flame and keep the mixture to cool down.

Recipe For cover:

• Boil 1 cup water in a pan.
• Add pinch of salt and 1 teaspoon oil.
• Lower the flame and add semolina.
• Mix everything well. Cover with the lid and let it steam for 2 mins.
• Switch off the flame and keep the pan covered for 5 mins.
• Apply some oil to your palm and knead the dough well.
• If you feel dough is hard, add little water and continue kneading.

Assembling and steaming:

• Take a small ball sized dough and spread to form a bowl.
• Press the edges of the bowl to reduce the thickness.
• Place the stuffing in the center. Pleat the edges and gather them to form a bundle.
• Seal the edges at the top.
• Steam modak in a steamer for 10 mins on low flame.

*You can place the modak on turmeric leaves and steam.

*For stuffing you can also use poppy seeds

Rajma Masala

Ingredients:

Rajma/ Red kidney Beans – 1 cup

Onion – 1 medium

Tomato – 2 medium

Ginger garlic paste – 2 teaspoons

Kashmiri Red chilly powder – 2 teaspoon

Turmeric powder – ¼ teaspoon

Garam Masala powder – 1 teaspoon
Cumin coriander powder -  1 teaspoon

Oil – 2 tablespoon

Salt to taste

Recipe:

• Wash and soak rajma overnight.
• Pressure cook soaked rajma for 3 whistles and keep aside.
• Heat oil in non-stick kadhai.
• Add finely chopped onion and saute until onion is light brown in color.
• Now add ginger garlic paste and cook until raw smell goes off.
• Add tomato puree, Kashmiri red chilly powder, turmeric powder, garam masala powder,cumin coriander powder and mix well.
• Cook on low flame for about 5 minutes or until oil starts to separate.
• Now add boiled rajma and salt to taste. Mix well and cook on slow flame for about 15 mins.
• Finely add chopped coriander and serve hot with steamed rice.