Friday, September 5, 2014

Ukadiche Modak with Nolen gur (step by step method)

All my growing up years I had only three aspirations. To do well in studies so that I can land a good job in Mumbai, to learn Marathi and to marry Sachin Tendulkar. I was insanely in love with that man and was crazy to buy and collect each and every picture that appeared on newspaper or magazines. Thank God it was not this era of Internet or my pile of files would have known no bound. My friends form school and collage will vouch that they loved me for loving Sachin Tendulkar which only meant one more cake to be eaten on Sachin's birthday as well. In my quest to meet him one day, I wanted to learn or do any thing that he loved.

One day I read somewhere that he loves to eat Modak during Ganesh festival. I remember asking and searching around for a modak recipe almost everywhere. But could find nothing. When I look back to that time I find myself smiling at being so naive. Of course I knew how impossible my desire was yet I loved keeping on with it. When he got married, surprisingly my heart didn't feel shattered but I was happy for him and collected all his marriage pictures with his very graceful wife.    

Much later that love was revisited when my husband came to meet me for the first time. One look at him and I made a fool of myself by smiling impishly amidst a houseful of elderly relatives. I could not stop grinning ear to ear as he looked so similar to my Hero. Celebrity or not very soon I fell in love with him for the wonderful person he is. 

and much later in life learnt how to make Modak from my facebook friends Anjali and Preeti and could not wonder to realise how similar modaks are to our very own Puli Pithe. Same technique, same ingredients only the shape is different. I have used Nolen gur or Date palm jaggery for this. What else do you expect from a Bengali like me.

Ukadiche Modak with date palm jaggery
(Makes 10 big moulded ones)

Rice flour: 11/2 cups
Coconut: 3/4 cup freshly scraped
Sesame seeds: 1 tbsp (lightly roasted)
Jagery: 4 tbsp
Sugar: 2 tbsp
Ghee: 1 tbsp
Water: 11/2 cups
Oil to grease the moulds.

First make the filling by mixning coconut, sugar and jaggery in a heavy bottom pan. cook it on low flame for 5-6 minutes or till the jaggery is absorbed in the coconut and there is no extra moisture. mix in the sesame seeds and cook for another minutes. Take off heat and let it cool.

To make the exterior of the Modak heat the water with the ghee. Use a kadhai or heavy bottom pan to for this. Also keep a vegetable masher and a hardy spatula handy. Once the water comes to a boil add the rice flour and start stirring vigorously. Use all of your elbow grease as the more you knead the more softer, melt in the mouth consistency you will get.

Once the water is absorbed switch off the heat and start mashing the dough with a vegetable masher. Keep mashing for 5-6 minutes. Cover with a moist cloth and let it come down to room temperature. Then again knead for a brief time to make it luscious and soft. The dough should be soft, pliable and smooth.

Now grease your mould and your hands generously. Tighten the mould as shown in the picture. Take a big lemon size ball and press it inside the cavity of the mould. Carefully spread it out and spread against the walls of the mould to get the shape right. Spread all over the cavity and smoothen it. Now fill the cavity with the coconut filling. Be generous and make sure there is no air pocket left. Cover with another piece of dough. Press it to secure this last bit of dough.

Now carefully remove the screw from the side of the mould and carefully open it. Very gently peel the modak from the mould. If you have greased it properly it will come off very easily.

Place them on a sieve or your steamer pan. Repeat the process of preparing the modak and be very sure to clean the modak of any stuck dough and grease it before each use. Keep them covered till all are done and you are ready to steam them.

Steam the modaks for 15-20 minutes or till they are done.

Serve warm with more Jaggery syrup or ghee on them.

To store any leftover, use an air tight container. First bring them to room temperature and then store in fridge.

Hope you will enjoy these modaks as much as Ganapati Bappa does.

A Homemaker's Notes:
For better result use very fine rice flour. The coarser the grains are the imperfect results you will end up with. 

Kneading the dough is very very important. You might have to use more water depending on the quality of the rice flour. try to mash as much as you can while it's till hot and later when you can handle knead it to make it smooth.

You can also add fried nuts (chopped finely) to the filling.

Try to make the exterior as thin as possible for a better result. Mine are little thicker than I would like it to be.

Friday, August 29, 2014

Ghugni (Dried Yellow peas curry)

Its always difficult to fall back in routine after a break. Its pointless whether the break is a small one or big but it always make getting back to the grind difficult, very very difficult. Last week we went to our in law's place, somewhere in western Midnapore for a couple of days. Though I must admit that I was a little tensed as the son had high fever just the previous day yet I looked forward to the long drive.It was a long deserved break from the usual surrounding and same old same old routine life.

Friday, August 22, 2014

My Bengali Home...

A home should have a character...this is something I have always believed and that faith got etched on stone when I joined the design school. The very first lesson was to find my own style...something that defines me...something that I believe in.

Much later when I got married and started setting up the house I had no set vision. All I wanted was to combine easy elegance with functionality. I was lucky to have got a blank canvas and buy everything that we needed.

When it started taking shape I wondered how my aesthetics lied in my Bengali root and Indian philosophy.The most important characteristic of Indian theory of beauty lies in the concept of 'Santarasa'...

where silence or quietness is not only the absence of sound but the silence of desires and thoughts.  A state of mental concentration that brings inner peace, a spiritual experience par excellence.
it was a blessing to have grown up in Santiniketan, where Tagore's idea of being surrounded by nature and beauty in the most basic and mundane form inspired and influenced my senses at very early years.
The various aspects and substance of art and culture were imbibed in me during my school years itself and later carved me as a person. That very essence of Tagore’s teaching was, to encourage a person to be what he is, was a big confidence booster for all of us. 
We learned to live with the nature and appreciate beauty in simplicity. Nature, its forms and Tagore’s ideologies are a big part of my designing aesthetics and it gets reflected in my home decor too. 
So my haat pakha (hand held palm leaf fan), Kansa'r Bason (metal utensils) or Dhama (cane baskets) are not only used as props in my food styling but they posses their own space throughout the house.
Every thing that are handmade lures me and I love to use all sorts of Indian handicraft in my house.
Overtime during our travel to other countries I have collected a few items that I keep close to me and display proudly.
Both me and my style are desi, Bengali to be precise and it's very nature lies in every things indigenous to my own country. 

Home truly for me is where my heart lies. It's the most sacred of them all...blessed by the almighty...
With this I believe to have found my calling. What's your style? Will you share...

Friday, August 8, 2014

Nolen gurer Rosh bora for Rakhi and Janmashtami

From last year and so I have been making a conscious effort to know more about the food that we consume regularly. Not only it's nutritional and food values but also the history behind it, it's origination and evolving process to the current time. For me its more about going back to my roots, to know who I am, where I belong. When I write about my family recipes I try to dig deep, to find out how it was if I stretch back in time generations after generations, what was the story behind it, where it all started and made this incredible journey till date.

I believe every one has such stories in their family that speak volume about their back ground, which has so much to do to who they are today. There is nothing better than being proud of your own background and your own tradition. That is the very reason I started blogging and still love doing it.

Monday, August 4, 2014

Celebrating Swiss National Day with Swiss Food Festival at Swissotel Neotia Vista

Two things come to everyone's mind when they hear the word 'Swiss' chocolate and Swiss cheese. and our recent dinner at Swissotel had both of these in plenty. 
Yes, again. A few days back we again had the pleasure of attending an exclusive gourmet dinner at Swissotel Kolkata. This time to celebrate the Swiss National day and to mark the week long Swiss food festival. For me going back to Swissotel is like a promise of good time. The beautifully designed hotel with its consistent good food and warm hospitality always gives you a satisfying experience. 

It was an buffet dinner, hosted at Cafe Swiss, the very contemporary, 24 hour Cafe located at the 6th floor of the hotel. With its indoor and outdoor sitting and vast windows it exudes a relaxed charm. Upon arrival we were warmly welcomed by the ever gracious Enakshi and her team.