Monday, February 28, 2011

Kai Kuthal Arisi Sweet Modagam/Hand Pound Rice Modagam

Starting the Sangakala unavu with sweet modagam,I dedicate these modagams to my luvly god Ganesha....

Here is the stepwise procedure...

Heat two table spoons of Ghee in a pan

Measure 200 gms of Hand pound Rice

Add it to the hot ghee in the pan

Roast it for 2-3 minutes in medium flame

Add 400 ml of water and it takes jus 2 minutes to be cooked

It wont be sticky like cooked rice,but luks like cooked rava.

Melt jaggery with little water in med heat,once it started to boil,switch off the gas
(No consistency required for the syrup)

Filter the jaggery syrup to the cooked rice

Mix the jaggery syrup and Rice well

Grate some fresh coconut and add to it

Add some cardomom powder to it

Make some modagam with warm cooked rice

With some desired shapes too...Steam it for 4-5 minutes 

And its ready to serve

Actual recipe is
Broken rice-200 gms
Jagggery-100 to 125 gms
(Or) Karupatti sugar-3/4 cup
Ghee-2 tbsps
Cardomon powder-1 tsp
1.Heat the pan,add the ghee and the rice
2.Roast the broken rice for 1-2 minutes in ghee
3.Add 200 ml of water and allow the rice to cook
4.The rice ,will be cooked in 2 minutes,in mean melt jaggery in little water and bring to boil
4.Add the jaggery syrup by filtering it to the rice
5.Add cardomon powder and Reheat the rice in same pan
6.Switch off the fire and make desired shapes of modagam when it is warm itself
7.Steam them for 5 minutes and Its done now

To make Kaikuthal Rise/Hand pound Rice
1.Wash the raw rice 2-3 times in water
2.Spread a plastic sheet ,over it spread another doti /muslin cloth
3.Spread the washed rice and allow it to dry for a day
(I usually dry it by morning to evening,it depends on your atmosphere humidity)
4.Grain the dried rice in blender in a single pulse
Make it coarsely ,not powder form
5.Store it in Container for future use.

Yummy and Healthy Snack is ready...

Monday, February 07, 2011

Currant Slices with Spiced Apple Syrup

For Sweet Punch,I 'm posting this yummiest and spongy black currant cake on time...Though,i missed many of the sweet punches ,I am back to rock with their best recipes..I never used black currants in baking and its hard to get fresh ones in Chennai..So,I bought some dried currants to try the recipe

Boil 300 ml of apple juice with black currants and some cinnamon stick and Rest it for 2-3 hrs or overnight

Squeeze the black currants and remove from apple sauce.Save the Apple Sauce for further use

The recipe is very easy,put everything al-together and beat it.The dough was very light and airy

I have put half of the currants to the dough and...

Fold it 

Pour it to a flat baking pan,As I dont have one,I used my bread pan..
Spread the remaining currants on top..Bake it for 180* for 20 minutes

Violaaaa.....Its done....Actually,It tastes the best on the next day like every fruit cake..

I had left over dough..So i used my muffin cup to bake some more and....

I baked in tiny cups too,Thank you RAKS for bringing these cuties from sg....

I am sure,This is a great idea to serve in...

Dont forget to try with some apple sauce drizzling....

I am sure,Even the crumbs wont be left....

Currant Slices with Spiced Apple Syrup
Black Currants - 175 gms / 6 oz
Cinnamon stick - 1' piece
Apple juice - 300 ml / 10 fl oz
Plain white flour - 175 gms / 6 oz
Baking powder - 2 tsp
Unsalted butter,softened - 175 gms / 6 oz
Caster sugar - 175 gms / 6 oz
Eggs - 3,beaten
Vanilla extract - 1 tsp
Oil or butter for greasing

* Place the currants,cinnamon stick and apple juice in a saucepan and bring to the boil.Remove from heat and leave to stand for several hours or overnight.Drain the currants thoroughly,pressing the juices through a sieve,reserving the juices and cinnamon stick.Set both the sieved currants and juice aside.
*Preheat oven to 180C/350F or gas mark 4.
*Grease and line a 12/9' rectangular tray bake tin[you could use a 9' square tin as well if you don't have a tray]
*Sift together flour and baking powder,reserve.
*In a large bowl,cream together the butter and sugar till fluffy.
*Mix in beaten eggs and vanilla extract and beat well.
*Add the flour mix little at a time and beat well till you get a smooth batter.
*Stir half of the reserved currants into the mixture and spoon into the prepared tin.Spread the remaining currants over the top.
*Bake in the preheated oven for 30-35 minutes or until risen,firm and golden brown.
*Meanwhile,boil the reserved juice and cinnamon stick rapidly to reduce by about half,until slightly syrupy.Discard the cinnamon stick.
*Cut the cake into slices and serve warm with the hot syrup spooned over. 

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