Modakam & Panchakhadya for ICC-August

Know what you Eat - A modak is a vegan sweet dumpling popular in Central and South India. The sweet filling is made of fresh coconut and jaggery while the shell is of rice floor. The dumpling can be fried or steamed. Modak has a special importance in the worship of the Hindu elephant god, Ganesh as it is believed to be his favorite food.

This posting is for ICC Festival Special August Challenge . This modak recipe from Mints is almost similar to what we make, the only difference being the addition of poppy seeds instead of Bengal gram and Black Sesame seeds. It just turned out great.

Ingredients

Freshly grated Coconut -2 cups

Jaggery grated - 1 cup

Poppy seeds - 1 tbsp

Cardamom powder - 1 tsp

Water - 1 tbsp

For the outer cover

Rice flour - 1 cup

Water - 1 1/4 cup

Salt - pinch

Oil - 1 tbsp

Method

1) Take a pan that has tight fitting lid. Start boiling water in that pan, add salt and oil.

2) When water starts boiling, lower the heat and slowely add rice flour little by little, mixing vigourously with a heavy spoon.

3) Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes or so. Then with wet hands, mix the dough properly. It will warm so be careful and use cold water to keep your hands from burning but do not use too much water.

4) When the dough cools down let us prepare the filling, roastt poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.

5) In a heavy bottom pan mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky.

6) Take the pan off the heat, add poppy seeds powder and mix well. Set it aside to cool down.

7) Make about 20 balls of the dough and 20 parts of the stuffing. Start making small circles with the dough ball on a oiled paper/aluminum foil. Keep one part of stuffing in the middle of the puri and gather the dough gently to make shape like modak. You will have to handle the dough very gently. Follow the step to make remaining modaks.

8) Now dip each modak in cold water and put it in the oiled steamer. Put the steamer on boiling water and cover it. Let the modaks steam for 20 minutes on medium to high heat. Take the steamer off the vessel and let it sit for 5 minutes before removing modak from steamer.

Panchakhadya

Ingredients

Grated dry coconut - 1 cup

Powdered Sugar - 4-5 tbsp(I used raw brown sugar)
Poppy Sedds - 2 tbsp
Dried dates - 4-5 dried dates

Cardamom powder - 1/2 tsp
Coarsely powdered mixed nuts (almonds,cashews, pistachios) - 4-5 tbsp
Pinch of nutmeg powder

Method

1. Dry roast grated coconut on a very light heat and set aside
2. Dry roast poppy seeds and grind them coarsely after cooling them for 5 minutes
3. Take the seeds off the dried dates and grind them coarsely as well.
4. Mix all these ingredients and nuts powder, cardamom, nutmeg, powdered sugar together and offer to Ganesha as prasad.

The other dishes i made for this Occassion is already posted and available here.

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Coconut Quinoa

Know what you Eat - A recently rediscovered ancient "grain" native to South America, quinoa is high in protein, the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa's amino acid profile is well balanced, making it a good choice for vegans concerned about adequate protein intake, also quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Coconut is a tropical fruit that is rich in protein. Coconut boosts energy and endurance, enhancing physical and athletic performance. It quickly creates a nutritional boost of energy that lasts. Coconut prevents weight and obesity problems by speeding up the metabolism.

I love coconut rice and wanted to try it with quinoa. Quinoa has a very slight bitter taste, which was totally unnoticeable in this dish. The sweetness and flavor of coconut, gave quinoa a total new makeover. This dish is guilt free with less carbs and power packed with protein.

Cooking Time - 10 minutes
Preparation Time - 10 minutes
Serves - 3 to 4

Ingredients

Cooked Quinoa - 2 cups
Unsweetened Grated Coconut (fresh if possible) - 1 cup
Red or Green Chillies - 4 (more if you want it spicy)
Roasted Peanuts - 1/4 cup
Coconut Oil - 2 tbsp
Broken Urad Dal - 4 tsp
Chopped curry leaves - 4 tsp
Mustard Seeds - 1/2 tsp
Asafoetida powder - 1/4 tsp
Salt - 1 tsp or to taste

Garnishing

Roasted Cashews - 4 tsp
Chopped cilantro - 4 tsp

Method

1) Soak Quinoa in water for atleast half an hour, rinse and drain. Add 2 measures of water to 1 measure of Quinoa and salt to taste and cook till it fluffs up.
2) Remove quinoa and let it cool completely.
3) Heat oil, add mustard seeds and once it stops spluttering add asafoetida powder, broken urad dal, chillies, curry leaves. Saute for a minute till the urad dal slightly browns.
5) Now add the grated coconut and keep stirring continously for few minutes till the coconut slightly browns evenly.
6) Switch off add roasted peanuts, salt and cooked Quinoa and mix thoroughly.
7) Garnish with cashews and cilantro and serve.
8) If you are planning to cook and store this dish, saute the coconut for few more extra minutes.

Event Participation

This dish goes to PJ's Lets Go Nuts- Coconut event.

This goes to EFM June Breakfast series hosted by Srish.

Original Recipes - Monthly Round up hosted by Lorie.
This white peaceful dish goes to FIC - Express your mood hosted by Nithya Praveen and started by Sunshine Mom.

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No bake Healthy Granola Bars

Know what you Eat - Oats, via their high fiber content, are already known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream. Now, the latest research suggests they may have another cardio-protective mechanism. Antioxidant compounds unique to oats, called avenanthramides, help prevent free radicals from damaging LDL cholesterol thus reducing the risk of cardiovascular disease. Almonds the health nuts - 90 percent of the fats in almonds are unsaturated, and the nuts are high in protein, fiber, calcium, magnesium, potassium, vitamin E, and other antioxidants. Almonds help prevent osteoporosis and they regulate blood pressure. Chia(The Magic Seeds) - The chia seeds may have great benefits for diabetics so they are considered as magic seeds. Eating the seeds helps dieters by making them feel fuller faster so they will be less hungry.

I just love granola bars, but the store bought ones are too sugary and lot of additives like partially hydrogenated oils, high fructose corn syrup etc. I have made several attempts to bake one very unsuccessfully. The sides will be burned and the inside will be fine and i will end up eating the burned sides, because there will be no takers and i won't feel like throwing so much hand baked in the trash. This recipe does work and make sure the peanut butter is creamy and not solid and lumpy.
Preparation Time - 10 mins
Cooking Time - 5 mins
Serves - Around 20 bars


Ingredients

Oats (Old fashioned or Rolled Oats with extra thickness) - 1 cup
Oats Quick Cooking(Not instant) - 1 cup
Peanut Butter - 1 1/2 cups(Unsalted & new with a creamy texture)
Whole Almonds(not silvered) - 1 cup
Grated Coconut - 3/4 cup
Chia seeds - 1/2 cup
Honey - 1/2 cup
Dates - 1/4 cup(Chop them finely)
Raisins - 1/4 cup
Oil(Sunflower or Canola) - 1/4 cup
Salt - 1/2 tsp
Cinnamon powder - 1/2 tsp

Method

1) Dry roast Oats both old fashioned and quick cooking separately (do not mix them) in stove top till the raw smell is gone.
2) Dry roast grated coconut, chia seeds and almonds till it slightly browns(make sure they don't become black and slightly brown) or in a preheated oven bake combine the old fashioned oats, chia seeds, coconut, almond for, 350 degrees 7-10 minutes stirring in between till they are roasted and the quick cooking oats 3 minutes till the raw smell is gone.
3) Grind the quick cooking oats to a coarse powder.
4) Crush the almonds into small pieces. (Wrap them in paper towel and use a pounder or put them in plastic zip loc and use a thick bottomed pan to crush it).
5) Combine Oats, Oats powder, Almonds, Chia, Coconut, Dates and Raisins and keep it ready.
6) Combine honey, oil and peanut butter in a pan, add salt and cinnamon powder and heatit till the peanut butter melts and everything is well combined.
7) Now transfer the Oats mixture to the above and switch off the stove.
8) Mix everything thoroughly and transfer the contents to a greased pan and use a spatula to even it out.
9) Now put it in the refrigerator and leave it for 2-3 hours, once the bars are well set, take it out and make bars with a knife and store in a airtight container in the refrigerator. Enjoy these bars as a quick breakfast on any busy day or as a guilt free snack anytime of the day.

Event Participation
This dish goes to Show me your Breakfast event hosted by Divya Vikram.
This dish goes to Original Recipes - Monthly Round up Event hosted by Lorie.



Sending this to Food for 7 Stages of Life - Healthy Fast Food hosted by Radhika and Sudeshna.

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Mix Vegetable in Coconut Gravy Indo -Thai fusion

Know what you eat:

Thai cusine is one of the healthiest food you can eat. Of course, it's already known that many of the fresh herbs and spices used in Thai cooking - such as

Turmeric anti-inflammatory / anti-oxidant agent

Coriander gastrointestinal trouble including gas and bloating, digestive problems bacterial and fungal infections loss of appetite.

Coconut milk (lowers bad cholesterol (LDL), while promoting good cholesterol, boosts immunity, modulates metabolic functions, provides valuable fatty acids which most people in the West are lacking, fights aging. last but not least...

Fresh chillies - have immune-boosting and disease-fighting power also help maintain consistent insulin and glucose levels.

Ingredients:

3 C Mix Vegetable ( I used carrot, cauliflower,green beans,yellow corn,
400 ml Coconut milk
1 Tbsp Chopped Coriander
2 slit green chilli
2 tsp garam masala
3 tsp any brand veg kadai mix (U will find it in Indian Grocery Store)
1 tsp Sambal Olek/ Olak (REd-Chilli + vinegar)
3 tsp roasted chopped peanuts
1/2 tsp cardamom powder
1/2 tsp turmeric powder
1 tsp sugar
Salt to taste

For Tempering:
3 tsp Canola Oil
1 tsp cumin seeds
1/4 tsp asafoetida pwd
few curry leaves

Method:

1. Microwave / boil all the vegetable in some water untill they are 90% cooked. Do not throw the water, you can use this vegetable stock, in a gravy,soup,or next time when you make a dough for rotis.
2. Heat oil in a kadhai/skillet, then mustard seeds, once it stops spluttering add cumin,split green chilli, asafoetida powder & curry leaves.
3. Now add all the semi cooked vegetables, turmeric pwd,veg kadai mix, chopped peanuts, cardamom pwd,garam masala, sugar and salt to taste.
4. Let is simmer for a while till you see the gravy becomes little thick. Stir it when required, too much stirring will make these veggies mushy.
5. Served Hot.

Note: Best served with Basmati Rice / Indian Flat Bread (rotis, parathas)

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Healthy Granola Cereal with magic seeds

Know what you Eat : Studies show that eating chia seed slows down how fast our bodies convert carbohydrate calories into simple sugars.The chia seeds may have great benefits for diabetics so they are considered as magic seeds. Eating the seeds helps dieters by making them feel fuller faster so they will be less hungry. Oats an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessel.


Cooking Time : 20-30 mins
Preparation Time : 5 mins
Serves : 4 to 6

Ingredients

Extra thick rolled Oats - 2 cups
Almonds - 3/4 cup (Crush or pound them)
Grated Coconut - 3/4 cup
Chia(magic) seeds - 1/2 cup
Wheat Germ - 1/4 cup (You can use wheat rava with small pieces of broken wheat & bran)
White Sesame(Til) seeds - 1/4 cup
Raisins - 1/2 cup
Brown sugar - 1/4 cup (If not using brown sugar, substitute it with honey)
Honey - 1/4 cup (Increase this if you want the granola to be sweeter)
Oil - 1/4 cup
Cinnamon - 1/2 tsp
Salt - 1/2 tsp
Water - 1 tbsp

I love granola but the store bought ones are too sweet, so i thought of making them at home as you can control the amount of sugar and add the ingredients you want and like. You just can put it in the oven, stir once in while and get on to your other things and a healthy breakfast will be ready in a few minutes. Now let us get on to the recipe.

Method

1) Preheat oven to 35o degrees F.
2) Crush or pound the almonds with a thick bottom pan or hammer, rolling them in a paper towel and putting them in a ziploc bag.
3) Combine all of the above ingredients except the raisins and bake till the oats slightly browns and the rest of ingredients are crunchy.
4) Remove and add the raisins and serve with milk and fruits of your choice.
5) During the bake time keep stirring and keep a close watch so that it doesn't get overcooked.
6) Do not forget to crush the almonds as smaller kids will have harder time to chew and eat them.
7) You can mix and match any ingredients, add baked sweetened banana chips, cranberries, apricots, dried apples, walnuts, cashew, dates, Peanuts etc. Don't add the dry fruits when baking but combine after baking.
8) With the addition of chia seeds, this keeps you filled up for hours.

Event Participation

1) This dish is our contribution to Srivalli's Mithai Mela hosted by Cooking 4 all Seasons.
2) This dish is our contribution to WYF Quick Meals event hosted by EC.
3) This also goes to Show me your Breakfast event hosted by Divya Vikram.
4) This also goes to Original Recipe Monthly Round up event hosted by Lorie.

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Vegan Coconut Payasam(Pudding)

Know what you Eat : Coconut is a tropical fruit that is rich in protein. Coconut contains a PH that is good for the skin, supporting the natural chemical balance of the skin. It softens the skin and helps to relieve dryness and flaking. Coconut can prevent wrinkles, sagging skin and age spots.



Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 4

Ingredients

Grated Coconut - 2 cups
White rice - 1/3 cup
Jaggery - 1 cup
Elaichi powder - 1/2 tsp
Saffron - few strands
Water - 3 cups

Garnishing

Toasted cashew and almonds

Method

1) Soak rice in enough water and leave it for an hour.
2) Rinse and drain the water from rice and grind it with the grated coconut into a paste adding little bit water as required.
3) Now add 2 cups of water, elaichi powder and saffron to the coconut and rice paste and boil it for a few minutes till the rice is thoroughly cooked.
4) Once cooked add jaggery and 1 more cup of water and leave it till the jaggery is completely dissolved.
5) Garnish it with toasted nuts. For vegan version you can use the toaster to toast them or use 1 tsp of ghee and saute the nuts till they turn golden.

This dish is our contribution to Srivalli's Mithai Mela hosted by Cooking 4 all Seasons.

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