Monday, 3 June 2013

MODAK CHI AMTI



MODAK CHI AMTI

INGREDIENTS

GRAVY
Copra / Dry coconut grated
1 cup
Onions roughly chopped
4 – 5 nos.
garlic
8 – 10 cloves
Oil
2 tbsp
Chilli pdr
1 tbsp
Haldi
1 tsp
Garam masala
1 tsp
Salt
T.T.
Cashew nuts (optional)
10 – 12 nos
MODAK
Besan
½ cup
Oil
3 – 4 tsp
Salt
T.T.
Chilli pdr
¼ tsp
Haldi
¼ tsp
MODAK FILLING
Garlic
1 large pod
Salt
T.T.
Roasted peanut pdr
½ cup
Chilli pdr
½ tbsp


METHOD:

GRAVY

1.       Dry roast the copra till light brown in colour. Keep separately.

2.       Heat 1 tbsp oil and lightly roast the cashews. Remove and add the chopped onions and garlic. Sauté till well browned but not burnt and soft. To it add the chilli pdr, garam masala pdr, salt, haldi.

3.       Grind the copra and cashew nuts well. Remove.

4.       Now grind the onions to a smooth paste. To it add the ground copra and grind it together.

5.       Heat little oil, add the prepared paste. Sauté well in oil.

6.       Add water to form a gravy consistency. You can increase or decrease the amount of water depending on how thin or thick gravy you prefer. Bring to boil.

7.       Slowly slide in the prepared modaks and simmer till they are cooked and tender. Serve with chapatti or phulka.



MODAK

8.       Mix together all the ingredients and using some water knead into a smooth but pliable dough.

9.       If it gets sticky use some oil while kneading.

10.   Take marble sized balls of the dough and stuff it with lasoon / garlic chutney.

11.   Shape the balls in the shape of marble sized miniature modaks.


STUFFING

12.   Grind together peeled garlic, roasted peanut pdr, salt and chilli pdr till it forms a coarse grainy but sticky consistency.