Ukadiche Modak-Sweet Dumplings

Ganpati (Ganesh) festival is one of the biggest festival of Mumbai. As a Mumbaikar, I have special memories of this festival. These heart warming memories make me nostalgic . 

My mum comes from Lalbaug (famous for ganpati festivals and ganesh mandals). She's got the skills to make the best ukad (steam dough) and to deliver the best modaks for Lord Ganesha. Mum made modaks are a favourite of mine and always go down a treat. 

I have used my Mum's recipe to make these impressive modaks. They look fiddly, but they are actually easy to make and full of coconut flavour. A must have indulgent, perfect for the festive mood.

Here's the recipe .

Preparation :

Ukad (steam rice dough)

1. Boil 3 cups of water , add a tsp of ghee (melted butter) ,salt to taste
2. When water boils add rice flour ( 3 cups) and mix well
3. Knead it well while it is warm
4. Cover it with damp cloth and set aside

Filling

1. Heat 1 tsp of ghee in a wide non-stick pan
2. Add grated coconut ( 2cups)
3. Add jaggery ( grated- 1cup)
4. Add cardamom powder (1 tbsp), Kesar ( 4-5 threads) and cashewnuts ( few -optional)
5. Set the heat to low
6. Mix well . Do not overcook . Do not caramelise the mixture

Modaks (dumplings)

1. Wet your hands with oil and water
2. Now roll the Ukad ( dough) in a small ball , say 5-7 cm in diameter
3. Then with your fingers mould the dough ball in a cup
4. Make 5-7 pleats
5. Add the filling ( small portion enough to fit the cup)
6. Close the cup by gathering 7 pleats, tapering at top

Steaming

1. Prepare the steamer (eg. 3-tier steamer)
2. Place modaks on damp cloth
3. Steam for 10-15 minutes
4. Serve hot with ghee

Serves : 5-10

Preparation time : 20 minutes

Cooking time : 25 minutes

Recipe : Vegetarian , Vegan

Contains nuts (optional)

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Spicy vegetable curry

If you fancy you can make this curry without onion and garlic.

Preparation :

1. Dice carrot (1 nos), green pepper (1 nos), onion (1 nos) and tomatoes (3 nos)
2. Keep aside green peas (1 cup) and cauliflower florets (1 cup)

Cooking :

3. Sauce:  In a blender add red chillies (2 nos). green chillies ( 2 nos), pumpkin seeds (1 tsp), sunflower seeds (1 tsp), seasme seeds (1 tspn), cashew nuts (17 nos), black pepper (7-8 nos), cardamom (4 nos), cloves (5-6 nos), ginger (1 inch), garlic (4-5 nos), black mustard ( 1 tspn). coriander seeds (1 tspn), cumin seeds (1 tspn),  fennel seeds (1 tspn), fenugreek seeds (20 nos) and diced tomato (2 nos) . Blend them into a fine paste. 

4. In a deep pan add 3 tbpsn (oilve oil ), add bay leaves ( 2 nos) , black mustard (1/4 tspn),  cardamom       ( 2-3 nos), cloves ( 2-3 nos) black pepper (4 nos) and diced tomato (1 nos). Sauté well.

5. Now add the sauce , turmeric (1/4 tspn), salt to taste and red chilli powder (1 tspn). Stir well . Let the mixture cook for 5 mins.

6. Then add all the diced vegetables, along with the green peas and cauliflower. Stir well.

7. Add 2 cups of water and cook for 3 mins. Cover the pan with a lid and let the veggie cook for 7 mins.

8. Remove the lid and garnish with some coriander

9. Serve hot with rice.

       Recipe : Veg

       Preparation time : 15 mins

       Cooking time : 15 mins

       

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Vegetable Kolhapuri

The recipe for this spicy mixed vegetable curry comes from Kolhapur, a popular city of Maharashtra.  This curry has many variations with rich flavours of red chillies and dry coconut.

Preparation :

1. Chop onions (1nos), carrots (1cup), french beans (1cup), tomatoes (2nos), ginger and garlic. 

Red Sauce :

2. Add to the blender red chillies (2-3nos) , green chilli (1nos), coriander seeds (1tspn), fennel seeds (1tspn) , cumin seeds (1tspn), garlic (2-3nos) , ginger (1/2 inch), seasme seeds (1tbspn) or seasme+jaggery bar (1nos), mustard seeds (1tspn), fenugreek seeds (1tspn), black pepper (5-6nos), cloves (4-5nos), cardamom pods (2nos), peanuts (3 tbspn), cashew nuts (5-6nos), coriander, chopped tomatoes and shredded dry coconut or dessicated coconut (1/4 cup). Blend them into a fine paste. 

3. Heat oil (2tbspn) in a saucepan. Add Bay leaves (2nos), cloves (2 nos), mustard seeds (1/4tspn), and fenugreek seeds (1/4tspn). Now add to the saucepan all the chopped vegetables (carrots, french beans, cauliflower) along with the green peas. Then add the finely blended red paste. Add 2 cups water. Stir well.  Place a lid on the saucepan and let the mixture simmer for 5-7 mins. 

4. Add red chillies (2-3 nos) seasoning on top. 

5. Garnish with coriander (optional) 

6. Serve hot with Chapatis

One can prepare this dish without onions and garlic as well.

       Recipe : Veg

       Preparation time : 15 mins

       Cooking time : 15 mins

       

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Moong/ Mung beans sprouts veggie

Moong sprout veggie is a common sight in Maharashtrian cuisine. I have given this recipe the touch of Konkan, have added kokum and grated coconut to this recipe.

Preparation:

1. Chop green chillies (2 nos) , tomato (1nos), onion (1nos) and coriander. Keep them aside.

2. Keep a medium size pan on heat. Add  (2 tbspn) oilve oil to the pan. When the oil is warm add cumin seeds (1nos), fennel seeds (1nos), curry leaves (2nos), chopped onion, tomato and green chilllies to it. Sauté for 3-4 mins. 

3. Now add moong sprouts (250gms) to the pan, add salt to taste, a pinch of turmeric, kokum (4-5 nos), freshly grated coconut (2tbspn)  and chilli powder (1tspn). Saute for 7-8 mins.

4. Add few drops of water and cover the pan with a lid. Let the spouts cook for 2 mins.

5. Garnish with dessicated coconut and chopped coriander.

6. Serve hot with chapati 

       Recipe : Veg

       Preparation time : 10 mins

       Cooking time : 15 mins

       

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Shevaya / Vermicelli Upma

Today morning my mum said, 'Make Upma today'. Here you go, I have decided to cook Shevaya Upma for brunch. Although my mum believes in breakfast and lunch as two different concepts. I believe some Maharashtrian breakfast recipes are wholesome, simple and serve ideal for brunch.

Preparation:
1. Chop onion (1 nos ) , tomato (2 nos), green chillies (3 nos) , ginger (1/4 inch), garlic (2nos) and coriander.

2. Keep a large pan on medium heat, now add oil (2 tbspn) . When the oil is warm, add curry leaves ( 4-5 nos), mustard seeds (1/2 tspn), cumin seeds (1/2 tspn), green chillies, garlic , ginger . Sauté for few mins

3. Add white lentil (urad dal -1 tbspn) . Then add veggies like carrots, green peas, french beans and corn. Add spicy roasted peanuts, turmeric (1/2 tspn). 

4. Then add 3 cups shevaya or vermicelli to the above mixture, roast them well.  Add salt to taste , lemon juice (4 tbspn) . Add hot water (3 cups). 

5. Cover the pan with a lid , lower the heat and cook for 5 mins.

6. Serve hot, garnish with coriander and freshly grated coconut.

Recipe: Vegetarian

      Preparation time :10 mins

      Cooking time : 15 mins

      Contains nuts 

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Malvani King Fish (Surmai) Curry.

One fine Sunday after I spoke to my dad on a long international call about curries. I decided to prepare our traditional malvani surmai fish curry. My father always loved my cooking, especially fish curries.

This Surmai curry is an incredible combination of Indian spices. Malvani fish recipes are skilled at achieving flavours and texture. This recipe is spicy, quick and easy to make at home.

Assal malvani food lovers will like this recipe.

Preparation:

Wash the fish (Kingfish- 10-12 pieces) in running cold water. Add salt and set aside.

Soak in water:  red chillies (13-15 nos ) , coriander seeds (1 tbspn) , cumin seeds (1 tspn) and fennel seeds (1tbspn)

In a blender : add freshly grated coconut (2 cups) , sliced onions (2 nos) ,  diced tomatoes (2 nos ), garlic ( 5-7 nos)  diced raw mango ( 1/4 cup) , above soaked mixture and blend them into a fine paste.

Heat a pan on medium heat , add olive oil (1 tbspn). When the oil is warm add diced onion (1 nos) , add the above fine paste, salt to taste, turmeric (1 pinch) and few kokums ( 4-5 nos). Stir and let the mixture simmer for 2-3 minutes.

Now wash the fish again , drain the  excess water and add these pieces slowly into the curry. Add little salt if required.

Lower the heat and bring this curry to a gentle boil . The fish pieces should not break.

Serve hot with steam rice.

This fish is  a good source of  omega-3 -fatty acids .

       Recipe: Non vegetarian

       Preparation time : 15 mins

       Cooking time : 15 mins

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Prawn Masala

Malvan is a town in the coastal area of Maharashtra called Kokan . We in Kokan have a typical style of cooking prawn curry. The receipe includes a lot of red chilli, coriander seeds, grated coconut and kokum. Kokum-the purple berry is a speciality of kokan , it is used as a souring agent. When it comes to red chillies, I prefer using Sangmeshwar chillies or Kashmiri chillies.

Prawn curry is my brother- Rohit’s favourite, hence I take great pleasure in preparing this curry .

Preparation

·                     Red paste : Soak in water : (3 tbspn) coriander seeds, (7-8) red chillies, (2-3) garlic cloves, (1inch) ginger, (1 tbspn) cumin seeds , (1 tbspn) fennel seeds (1tspn), Green Chilli (1 nos), Curry leaves (2-3 nos) and few coriander leaves . Soak well and blend into a smooth paste.

·                     White paste : Cut onion ( 1 nos) in slices, add grated coconut (1 cup) and blend into a smooth paste.

·                     Clean and wash prawns ( Tiger prawns 250gm) well. Remove the shells and devein them . Marinate the prawnswith lemon juice ( 3 tbspn) ,turmeric (1 pinch) and salt to taste

·                     Heat one tbspn oil in a wide pan . Add onion diced (1 nos), fry till golden brown, now add chopped tomato ( 2 nos) sauté well till the mixture secretes oil. Then add the marinated prawns , red paste , white paste curry leaves (2-3 nos) and stir well.

·                     Now add Kokum ( 4-5 nos) and lemon juice to the mixture . Stir and let the mixture simmer for 15 minutes on low heat

·                     Add salt to taste ( if required). Cook the mixture for 5 mins .

·                     Serve with steamed basmati rice and poppadum

·                     Garnish with coriander.

Serves : 4

Cooking time : 25 mins

Preparation time : 30 mins

Recipe : Non-vegetarian

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.