1 cup water .
Fry poppy seeds dry and mix with jaggery and coconut. Add the mixture to a pan and stir constantly. Make small balls of the mixture. In another pan, boil water and add rice flour, salt and stir well (dough consistency). Knead the dough well and roll into small circular discs. Stuff the filling and cover it like momos. Steam for 20 minutes. Tasty steamed modaks ready.
Mango Halwa or Sheera
1 cup fine sooji or rava or semolina
1 medium sized or large alphonso mango or any other variety, chopped and pureed
½ cup sugar or as required
2 tbsp ghee
1 cup milk - 250 ml
11/2 cup water
dry fruits - cashews, raisins
a pinch of saffron and 3-4 green cardamoms
Heat ghee in a thick bottomed pan.add the sooji or rava and fry till they change color and you get a lovely aroma.Add dry fruits and continue to fry for a few minutes.Heat 1 1/2 cup water and 1 cup milk separately.
Add this to the sooji and dry fruits mixture.Stir well till no lumps are formed and the semolina absorbs the liquid.After 1 or 2 minutes, add mango pulp.Stir again well and ensure that the mango pulp is mixed well.
Add cardamom powder and saffron.stir till the moisture reduces.
Cover with a lid and cook for 1 or 2 mins more. You can also fold in some mango pieces for more flavorIngredients:
Tradional Sundal
Black Chickpeas/Black Chana) – 250 gms
Bengal Gram Dal – 4 to 5 tsp
Salt as per taste
Dry Red Chillies – 2
Sesame Seeds – 1/2 tsp
Coconut – 1/4 cup, grated
Seasoning
Mustard Seeds – 1/2 tsp
Urad Dal – 1/2 tsp
Curry Leaves – few
Asafoetida – little
Oil as required
Method:
1. Soak the black gram for 8 hours or overnight.
2. Drain well and add to a pressure cooker with enough water.
3. Add little salt and pressure cook until 2 whistles.
4. Soak the bengal gram dal and sesame seeds for 30 to 60 minutes.
5. Drain and combine with coconut and dry red chillies.
6. Add enough water and grind to a smooth paste.
7. Add this to the cooked chickpeas and mix well.
8. Heat oil in a pan.
9. Fry the seasoning ingredients for 30 seconds.
10. Add the chickpeas and mix well.
Serve the mango halwa warm or at room temperature.
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