Maharashtrian Traditional Ukadiche Modak recipe

 Traditional Indian Dessert Modak is made with rice flour and coconut jaggery stuffing. This recipe makes soft, Outer layer stuffed with chewy, sweet coconut filling. It is specifically made during the Indian festival of Ganesh Chaturthi. This steamed Modaks are lord Ganesha favorite food and it is offered as a bhog during this festival time.

'Ukadiche' is marathi word, meaning 'Steamed'. This is Traditional and Classic Maharashtrian recipe.

Offering to Ganesha to usually concludes with an offering of 11 or 21 steamed handmade modaks. On Sankashti Chaturthi which occures every month and Angaraki Chaturthi, Steamed modak is made as an offering to the lord.

This steamed modak are made of three main ingredients - Rice flour, Coconut and Jaggary 

There are three steps for making Ukadiche Modak 

1. Make Stuffing
2. Make outer layer dough
3. Shape and Steam

Ingredients:

For stuffing

• Oil/ Ghee 2 1/2 tsp
• Fresh grated coconut 1 bowl
• Gaggery 1/2 bowl
• Cardamom powder with powdered sugar 1 tsp

Ingredients

For Outer layer dough

• Water    1 bowl
• Salt  1 1/2 tsp
• Oil / ghee  2 tsp
• Rice flour 1 bowl

Recipe:

For Stuffing:

• Heat oil or ghee in a pan, Add fresh grated coconut stir it very well.

• Grind the cardamom with 2 tsp sugar to make fine paste

• Mix in jaggery and Cardamom powder with sugar and keep stirring till the whole mixture comes together. This will not be more than  4-5 minutes and gas off.

For Outer layer dough (Ukad):

• Heat water in a pot, add salt in it, Once boil starts coming add ghee/ oil and give a good boil.

• Add rice flour in boiled water

• And keep roughly stirring to avoid hard lumps 

• After than immediately keep the plate on pot and switch off gas and let it remain for at least 5 mins

• Remove all ukad transfer into a plate 

• When warm start kneading, You can use normal water if required.

• Ukad needs a really good kneading to make a smooth soft. When the ukad dough is not sticking to your fingers it means kneading is perfectly done.

For shaping modak:

• Take one ball of dough is roll on your hands, with help of your thumb press it between and with fingers start expanding to a puri size. Just keep in mind that the puri, It's called PARI in Marathi, should be even in a corner and slight thick in center.

• Take a pari and place it on your left palm and to it's center, add a spoonful Coconut-jaggery Stuff, It's called SAARAN in Marathi.

• Now with the help of right thumb, Index finger and middle finger start pleating like showing below images

• After pleated bring all pleated pati together in circular movement which will bring shape of modak.

• Seal the tip properly like showing below image.

For Steaming:

• I used IDLI PATRA for steam, You can use own way steam to modaks.
• Take Steamer plates apply ghee/ oil to plates.
• I used Idli Patra, Some water added in bottom of Idli patra and take it on gas for preheated about 5-10 mins.

• All ready modaks are place on plates and put all modak plates into preheated Idlipatra.

• Close the lid and load take on top of the lid.
• Steam them about 15-20 mins on medium heat

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• Once the ukdiche modak are steamed , You can drizzle the few spoons ghee on them.
• Serve Hot and enjoy UKADICHE MODAK😋😊

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Easy Chicken Biryani Recipe

Traditional Chicken biryani layering marinated chicken and over layered with boiled rice, spices, saffron milk and ghee.

The recipe shared here in this post details a shortcut method to make a simple one delicious chicken biryani in a pot.

This chicken biryani recipe does not require any readymade biryani masala powder or spice mix.

With basic available ingredients at home, you can make the best biryani at home.

Ingredients:

For marinate chicken

• Chicken 1/2 kg
• Curd 1/2 bowl
• Mint-Ginger-Garlic paste 1 tsp
• Coriander paste 1 1/2 tsp
• Homemade garam masala  2 tsp
• Turmeric powder  1/4th tsp
• Red Chutney masala/ red chilly powder 2 1/2 tsp
• Salt as per taste
• Lemon juice 2 tsp (optional)

Recipe: (For marinating chicken process)

• Make few slits on all the chicken pieces and transfer it to large plate and wash them very well and add salt in it.

• Add Curd 1/2 bowl

• Add homemade Garam Masala 
• garam masala made of spices like Coriander seeds, Cumin seeds, White sesame, Cloves, Cinnamon sticks, Cardamom, Star anise (chakriful), they are roasted and grind to make fine paste.

• Add this homemade garam masala  and add Coriander powder in chicken

• Add mint-ginger-garlic paste 1 1/2 tsp

• Add turmeric powder and red chutney masala/ red chilly powder

• Mix everything well and marinate the chicken and set aside for 1/2 hour

• Meanwhile add basmati rice or regular rice, I have used regular rice rinse it at least thrice, Drain and soak in fresh water for 30 mins

•  Soak pinch of saffron stands in 2 tsp in hot milk, If  saffron not available in home then You can instead of use Some milk with turmeric powder. I have also use 2 tsp milk with 1/2 tsp turmeric powder .

Cooking Chicken

Ingredients:

• Thinly sliced 3 onion.
• 2 Chopped tomatoes.
• Marinated Chicken
• Turmeric powder 1/4th tsp
• Red Chutney masala / Red chilly 1 tsp or as per your requirement

Method:

• While preparing chicken you can simultaneously cook rice on other gas for time consuming.
• Heat ghee or oil in a heavy bottom pot. Make sure you use large one for this. 
• Add thinly sliced onion on a medium heat and fry until uniformly light Brown.
• Add chopped tomatoes and fry until its soft.

• Add marinated chicken and saute them. Lower the flame completely . Cover and cook until the chicken is soft, tender and completely cooked.

• Check if the chicken is cooked by pricking with fork or knife. Evaporate any excess moisture left in the pot by cooking further without the cover plate.

• Check add more salt if needed and add again red chutney masala / red chilly powder, Turmeric powder.
• Saute everything. 

Cooking Rice:

Ingredients:

• Oil / ghee  4 tsp
• Mustard seeds 1/2 tsp
• Cumin seeds 1 1/2 tsp
• Cloves 5-6
• Black paper 3-4
• Water
• Salt
• Soaked rice

You can add any spices, if you want.

• While preparing chicken you can simultaneously cook rice on the other gas for time consuming.
• Heat Ghee or oil  in vessel, Oil is enough hot, Add Mustard seeds and Cumin seeds , they are starts crackle then add water and salt 

• Add some spices, I have add cloves 4-5 and black paper 3-4

• When the water starts to boil, Add soaked rice and cook for 5-6 mins (half cook) and turn off the heat

Cooking Biryani:

Ingredients:

• 1st layer of cooked marinated chicken
• 2nd layer of Half cooked rice
• Turmeric milk
• Fried onion (optional)
• 3rd layer again remaining half cooked rice 
• Fried onion 
• Turmeric milk

Method:

• Chicken is cooked and other side Rice is also half cooked ready for biryani. 
• Guys, Both chicken and rice are cooked by me.
• If you fail to make both process at a time, then you can 1st cook chicken and then cook rice.
• The half cooked rice add over into cooked marinated chicken 

• Fried onion sprinkle over this but I have not used fried onion and turmeric milk pour by spoon spotted on rice it gave the nice color of biryani

• And all rice add layered to the chicken and turmeric milk add spotted by tsp.
• Cover plate on the biryani and place load on cover plate because steam not goes out and release pressure inside.
• Place the tawa below the pot because biryani is not burnt.
• Cooked for 15 minutes
• After 15 mins, open the cover plate and gently mix fluff up the rice in the pot,  The rice is completely cooked and it has to come very nice flavor, aroma, taste and color 
• Mix everything and Tasty perfectly cooked chicken biryani is ready to be served
• Garnish with coriander leaves

• Serve it along with onion raita and lemon.

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