Ukadiche Modak Recipe | How to make Modak | Modak Recipe |(Jilledu Kayalu)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is ukadiche modak or modak. Ganesh chathurthi is coming around. Undrallu and Modak are the most important offerings to Lord Ganesha. We call jilledu kayalu which are in th shape of it. Jilledu or Giant Milkweed or Crown Flower popularly known as have a semi-circle shape fruit of which the modaks are made too. So the name of it in Telugu is Jilledu kayalu. Modak is a Maharastra recipe. Ukadiche Modak is made with a filling of coconut and jaggery mixture. The outer shell is made from rice flour dough and is usually steamed. Ukadiche modak recipe is normally made during Ganesh chathurthi festival. We can make them during any festival too.

Check out the other festival recipes below:
Undrallu
Chana Dal Sundal
Rice Payasam
Chakkara Pongali
Suji Halwa
Coconut Ladoo

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Ukadiche Modak Recipe | How to make Modak | Modak Recipe |(Jilledu Kayalu)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 12 pieces

Modak is a Maharastra recipe. Ukadiche Modak is made with a filling of coconut and jaggery mixture. The outer shell is made from rice flour dough and is usually steamed. Ukadiche modak recipe is normally made during Ganesh chathurthi festival. We can make them during any festival too.

Ingredients for stuffing:

• 1 cup Fresh Coconut
• 3/4 cup Jaggery
• 1/4 tsp Cardamom Powder
• 1 tbsp Ghee
• 1 tbsp khuskhus

Ingredients for outer layer:
• 1 cup Rice Flour
• 1 cup Water
• 1 tbsp Ghee
• a pinch of Salt

Procedure for stuffing:

1. Grate coconut and chop jaggery. keep them aside.
2. Heat a thick bottom kadai, add a spoon of ghee.
3. Add freshly grated coconut and saute it.
4. Saute it in low flame only for a minute.
5. Add jaggery and combine well.
6. Cook on a low flame till the jaggery melts.
7. Cook for 5 to 10 minutes.
8. Once the moisture goes off, and the coconut jaggery mixture retains the shape.
9. Add cardamom powder and khuskhus.


10. Mix them well and keep it aside to cool down.
Procedure for outer shell:
11. Boil water in a thick kadai.
12. Add a pinch of salt and ghee.
13. When water starts boiling add rice flour and mix it well.
14. Let the rice flour cook for 2 to 5 minutes.
15. Cover and cook.
16. Keep it aside to cool enough to handle.
17. Knead with greased hands.
18. While kneading add 1 spoonful of ghee and wet yout hands.
19. Knead it well to make smooth dough like that of chapati dough.
20. Allow this to rest for another 5 minutes.


Procedure of making modak:
21. Grease the modak mould with ghee.
22. Close the mould and stuff it with the outer shell, rice flour dough.
23. While stuffing keep some space in the middle.
24. Make a hole in the center of the dough shape.
25. Stuff it with coconut jaggery mixture.
26. Seal it from the bottom with some more rice flour dough.
27. De mould and take out the modak.
28. Repeat the same with the rest of the stuffing.
29. Keep all of them in a plate or bowl.
30. Heat water in a pressure cooker and place the prepared modaks bowl in it.
31. Steam cook for 10 to 15 minutes.
32. Offer Ukadiche modak or modak or jilledu kayalu to Lord Ganesha and serve anytime.

Chakkara Pongal Recipe | How to make Chakkara Pongal | (Sweet Pongal | Sakkarai Pongal)

Hi friends, thank you all for visiting my website and @EATeasyvgerecipes youtube channel. Today's recipe is Chakkara Pongali or sakkarai pongal. Chakkara means sweet, pongal is rice porridge. So it is basically porridge made with rice, lentils and sweet like jaggery or sugar. Some people make chakkara pongali with sugar and some with jaggery. Sometimes we can made with both sugar and jaggery. This time I made with sugar. We have sakkara pongali made with jaggery in the website.
Check out for other festival recipes here:
Masala Mulla Murukku
Murukku
Ribbon Pakoda
Thattai
Sev

Ariselu
Palli Undalu
Pappu Undalu
Til Chikki

Click the video link for detailed recipe. Please like, share and subscribe to easyvegrecipes YouTube channel for video recipes. And click the BELL icon for further notifications.

Chakkara Pongal Recipe | How to make Chakkara Pongal | (Sweet Pongal | Sakkarai Pongal)
Author: Sailaja Angara
Preparation Time: 15M
Cooking time: 40M
Servings: 6 people

sweet rice porridge for sankranthi.

Ingredients:

• 1 cup Rice
• 1 tbsp Moong Dal/Pesara Pappu
• 1 tbsp Chana Dal/Senaga Pappu
• 2 to 3 cups Sugar or Jaggery
• 1 tsp Cardamom Powder
• 2 to 4 tbsp Ghee
• 1 tsp Cashew Nuts
• 1 tsp Dry Coconut
• 1 tsp Kismis
• 500 ML Milk

Procedure:

1. Heat ghee in a thick bottom pan.
2. Fry cashew nuts, dry coconut pieces and kismis.
3. Once they turn golden yellow transfer them onto a plate.
4. Keep them aside.
5. Again heat the same pan, add moong dal and chana dal.
6. Fry them till the aroma is out.
7. Add rice and saute it till the texture of the rice grains changes.
8. Add 1/2 cup of milk.
9. Add 500 ml milk to the rice.
10. Bring the milk to rolling boiling.
11. Allow this to cook for about 20 to 25 mins.
12. Slow cooking allows the rice grains to cook softly.
13. Chech whether the rice cooked well by pressing small portion of it on the hand.
14. Once the rice cooked well, add sugar or jaggery.
15. Mix it well and add cardamom powder.
16. Lastly add fried cashew nuts, kismis and dry coconut.
17. Mix them well and add ghee.
18. Let the chakkara pongali cook well for another 5 minutes.
19. Serve chaka pongali hot or warm.

Palak Corn Curry Recipe | How to make Palak Corn Curry | (Spinach Corn Curry)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is palak corn curry. Palak corn or spinach corn curry is a rich, saucy dish made with spinach or palak and corn. We can use any type of corn like canned sweet corn or normal desi corn. Palak corn curry is perfect accompaniment for roti, chapati and rice. I prefer it with roti. leftover corn palak curry can used for other recipes like making palak corn rice and alter the same curry to be used in making sandwich. We can add other ingredients like paneer, fried veggies to it also, but I prefer like this only.

Checkout other curry recipes for roti:
Cauliflower Curry
Goru Chikkudukaya Kura
Phool Makhana
Sagu Recipe
Mixed vegetable Curry
Soya Chunks Curry

Checkout for other palak recipes:
Palak Poriyal
Palak Onion Curry
Palak Paneer

Click the video below for a detailed recipe. Please like, share and subscribe to easyvegrecipes YouTube channel. And hit the BELL icon for further notifications.

Palak Corn Curry Recipe | How to make Palak Corn Curry | (Spinach Corn Curry)
Author: Sailaja Angara
Preparation Time: 15M
Cooking time: 15M
Servings: 6 people

Palak Corn Curry is rich, creamy and juicy dish to be served with roti, chapati or rice. Palak corn curry recipe is made with fresh palak and corn.

Ingredients:

• 2 cups Palak
• 1/2 Cup Corn
• 1 Onion
• 2 or 3 Green Chillis
• 1/4 tsp Turmeric Powder
• Salt to Taste
• 1 tsp Red Chilli Powder
• 1 tsp Garam Masala
• 1/2 tsp Ginger Garlic Paste
• 1/2 tsp Cumin Seeds
• 1 tbsp Oil
• 1 tbsp Fresh Cream(optional)

Procedure:

1. Separate palak leaves from the stems.
2. Wash them thoroughly.
3. Chop onion and slit green chillis.
4. Boil water add washed palak.
5. Blanch them for a minute.
6. Drain excess water and wash them under running water.
7. Add the blanched palak into a blender jar, add 2 or 3 ice cubes to it.
8. Adding ice cubes retain the color of palak.
9. Grind it into a smooth paste. Keep it aside.
10. Heat oil or ghee in a thick bottom pan, add cumin seeds.
11. As the cumin seeds start spluttering add green chillis.
12. Saute them, then add chopped onions.
13. Fry them till they turn translucent.
14. Add ginger garlic paste and fry again.
15. Add turmeric powder and salt.
16. Fry the onions till they become soft.
17. Add red chilli powder and garam masala.
18. Combine them well with onions.
19. Add little water to stop burning of onions.
20. Once the onions becomes soft, add corn.
21. Mix them too and cover and let the corn cook well.
22. Once the corn turns soft, add grinded palak apste to the curry.
23. Let it cook for another 3 to 5 minutes.
24. Once the palak corn curry starts thickening add fresh cream.
25. Mix well and switch off the flame.
26. Serve palak corn curry or spinach corn curry with roti.