Rodga~ A Sweet

Rodga ~ A Sweet

My little nephew, Ayan celebrates his third birthday on the 1st Nov and this is my way of celebrating with him!!!  

Baking for little Ayan !!Happy Birthday Ayan hope you enjoy your day at the amusement park!

My colleague Prashant loves sweets. One day he told me to make Rodga.

Rodga to my knowledge is wheat flour buns and eaten with brinjals and dal I said as much. Then he told me his mom used to make this recipe and I tried it.

First time I made it with dalia and it was crumbly and not what he remembered. So this time I made it with Bombay rava.

We all loved it. In fact I have to remake it soon!!

It tastes like Goan Bath or Bathk here but unlike in Bath there are no eggs used here.

Rodga ~A sweet

Rodga

Ingredients:

• 1 cup rava 
• 1/4 cup ghee
• 1 ½ cup freshly scrapped coconut
• 1 cup jaggary
• 1 ½ cup buttermilk
• A pinch salt
• ½   tsp soda

Method:

• Roast the rava with a little ghee till you get a nice aroma.  You can also microwave it.I microwave in spurts of 1 minute for 2 minutes then for 30 seconds. Stir in between every spurt.
• Mix the rest of the ingredients.
• Let it rest for 2-4 hours.
• Bake in greased mould at 150°C/302F for 40 minutes.
• When done the wooden skewer comes out clean.

Linking this to Valli's 'Cooking from Cookbook Challenge

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Ukdiche Modak /Steamed Rice Dumplings

Ukdiche Modak 

Wish you all a very Happy Ganesh Chathurti!!

Today being Ganesh Chathurti I made these delicious Ukdiche Modak, Lord Ganesh’s favourite food!!

Actually I have not made them for ages now. Especially since my family does not eat sweets so you can imagine my surprise when my husband and daughters were gorging on them.

Actually I made some pungent also and with two with the vegetable stuffing, just to be on safe side. So next time …

Ukdiche Modak 

Ingredients:

For The Dough: 

• 2 cups rice flour
• 2 cups water
• Salt to taste
• For the Filling
• 1 cup jaggery, grated
• 2 cups coconut freshly grated
• 2 tsp elichi/cardamom powder
• ¼ cup oil ( you will not need all of it)

Method: 

For the dough: 

• In a pan Add salt and 1 tsp of oil boil 2 cups of water.
• When the water boils lower the heat and add the rice flour.
• Mix and switch off the gas. Cover and let set aside to cool (20 minutes) so that you can handle it easily.

For the filling: 

• Mix the coconut and jaggary in a deep non-stick pan and set aside for some time.  The jaggery melts and your cooking time reduces considerably.
• Heat the pan and cook the jaggery and coconut mixture on a slow flame stirring continuously.
• Cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
• Divide the filling into equal portions and keep aside.

To make the Modak: 

• By now the dough must be cool enough to handle Knead the dough  using ½ tsp of oil and keep aside. Knead it to get rid of all the lumps and till you get a smooth dough.
• You can make these manually as well as using a mould. I made them both the ways

 Let’s make it manually first:

• Oil you hands then make small smooth ball out of the dough. There should be no cracks on the ball.
• Grease your palm again and dip your thumb in the oil and using the palm and thumb make a cup out of the dough. Make the cup as thin as possible.
• Then using your thumb and forefinger pinch the sides of the cup. This is the part where the dough cracks so be careful.
• Put the filling in with a teaspoon.
• Close the opening gently and set aside.
• Repeat this with the other balls.

To make them in the moulds:

• Grease a Modak mould using very little oil.
• Using the above method make the cup.
• Add the filling and close the opening then transfer it to the mould and close the mould.
• Demould the Modak from the Modak mould.
• Repeat steps to make the remaining 20 Modak. There is no need to grease the Modak mould.
• Place a steamer plate in a steamer and place a banana leaf or line with turmeric leaves on it.
• Apply a little oil to the Modak bottom.
•  Place Modak on the leaf and steam on a medium flame for 10 minutes.
• Serve warm.
• The rope like knot that you see is called Sheet Ladoo (शित लाडू ).  

Notes:

• These Modak stay fresh for a day at room temperature and for 2 days if refrigerated.
• Modak moulds are easily available in local “steel utensils and appliances” shops.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

DrØmmekage fra Brovst or Danish Dream Cake

Yummy Danish Dream Cake

If you are a regular reader of my space then you must be aware that I am a member of egg-less baking group.  The group is the brainchild of Gayatri and we try out making baking recipes from with eggs to egg-less.

 Recently Gayatri had asked members to give suggestions for different cakes and we have been trying new cakes. Most of them I will not even dream of. Have you thought of making molten lava cake, cauldron cakes all egg-less?

Udmethi

Amade che Udmethi

When I read the Magic Mingle ingredients this month there was a smile on my face. Finally I was to post one of Goa’s most delicious curries. The one that I have made many times and started to write so many times and deleted so many times.

The beauty of this curry is that it can be made vegetarian and non vegetarian both.

The magic is made with urid dal and fenugreek and “Ammado”!

These sour beauties called Ammado  are available almost all the year around. In rains they are tender and taste like raw mango. The pickle made from this is Sluuuurp! As the rains get over at about Ganesh Chathurthi time they have a slight flesh ad there is a hard fibrous nut kind of centre. These delicious fruits are a must for Ganesh and Diwali celebrations, when they are made in delicious chutney.

Ammado

I will post the more about the chutney later, right now it’s Magic Mingle and its magic ingredients of coconut and fenugreek.

Like I said Ammado are used to make vegetarian and non-vegetarian curry. The non vegetarian curry is made with prawns!!

Most Goan curries use coconut as a base with coriander seeds and red chilies. There are some curries where there are additions of pepper, cinnamon etc but the most important curry ingredient is coconut.  Goans use very little curry in their rice. The rice is almost dry the reason I think being that coconut is high in cholesterol and the protein content is taken care of by the fish. So it not eaten like daal.

  

To make the vegetarian curry called

  Udmethi

 Ingredients: 

             ·      10 Ammado

·      ½ Coconut, freshly scrapped

·      1 tblspn urid dal

·      ½ tsp fenugreek

·      4 Red chilies (I used the Goan chilies)

·      ½ tsp turmeric

·      1 small piece of hing/ asafetida or about ½ tsp powder

·      2-3 tsp oil

           ·      Salt  

Method:

1.    Wash and peel the Ammado using the vegetable peeler.

2.    Now with a heavy stone/hammer pound the Ammado till they are a bit broken. (This step I do not follow many times but it’s desirable. All the curry juices seep in and a slight sour taste seeps easily in the curry). Set aside.

The ingredients sans the turmeric

3.  In a kadhai/wok heat the oil fry the hing piece drain well and set aside. Next add the red chilies and fry till they give out an aroma. Drain and set aside.

4.    In the same oil fry the urid dal till reddish add the fenugreek and switch off the gas. Drain the dal and methi.

5.    Grind the coconut, methi, urid dal, red chilies, turmeric and hing to a fine paste using little water. This is your masala.

6.     Heat another tsp of oil and toss the Ammado in. Stir for about 2-3 minutes then add the ground masala.

7.    Add salt and some water. Say about 3 cups. Bring to a boil.

8.    Adjust the seasonings, the thickness of the curry to your liking by adding water. Mine here is quite thick.

Serve udmethi with  steamed rice, pickle,rava fried cauliflower!!

Sending this to Kalyani's Magic Mingle # 10 hosted at Vaishali's space this month...

Kid's Delight Pot luck Party hosted by Srivalli

Nithu's  Healthy food for Healthy Kids  hosted at Sowmya's

Favourite Recipes Event by Swathi Iyer

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First
 

Kurma

Kurma this veggie bring back nostalgic memories of my stay at my maternal uncle place every summer.

 Mami an excellent cook used to make kurma and chapatti or puri for breakfast on Sundays. The veggie she made was so delicious that we used to fight for it in the afternoon for lunch also.

After my marriage I was used to remember the veggie often but did not know how to make it. Too timid to ring Mami up and ask her for the recipe (we were a joint family then) I never did make it. Now this time I asked her how it is made and Mami true to her word not only gave me the recipe but also made it for me to eat. It was not the same. I missed all my cousins and the fights we had to eat the veggie. Another childhood memory goes in the treasure chest!!

Chocolate Lamingtons

“Chocolate Lamingtons” I had made it as a part of Egg less baking group’s challenge for July. Since the reception at home was not too great when I discussed this recipe I had made only 4 lamingtons pieces. Two of which I shared with my colleagues. 

They loved this cake! In fact I had been requested for the recipe but then the request turned to an order.

Yes I was asked to deliver 1 kilogram of Lamingtons, chocolate lamingtons by my colleague. Knowing my reluctance to commit myself as I was too busy/not to keen he told me “get it when you can”!

 Now here is something that you cannot ignore or forget my reminder is meeting me every day! So finally I bit the bullet and discussed it with my husband who supported me.

Veggie Thai Red Curry

When Kalyani announced the combo of Pumpkin and Chilles for Magic Mingle the only though I had was parathas. But since that is quite a staple in my place the kids were not keen.

Then my FIL did vegetable shopping and came back with ½ kg of brinjals that are shunned by the girls, I had no option but mask them.  Then the fridge threw up some surprises!! I found some par boiled pumpkin and baby corn! What better then to make this delicious Thai Red Curry?

This is from the IFB Cook Book by Neeta Metha.

Lemon Coconut Bread

If you guys are wondering where I have disappeared it’s just that I am sooooooo overworked that I do not want to sit on the computer in the evening.

So I have been tardy in acknowledging your post and   those that have been posted at the event I am guest hosting. Please bear with me. It’s just this month (hopefully) then I am free.............. J

  Now coming to today’s post...

When I saw this month’s Egg-less baking challenge as Dimah’s Lemon Coconut Bread I was surprised at the combination. Never in my wildest dreams considered lemon and coconut as a combination in bread.

I also had a sinking feeling, as I know for sure this is something my girls will not like. I did consider sitting it out this bake but then that will never open my daughters to newer options, if not today, tomorrow, someday they will be interested in this combo! Live in hope!

Anyway now when I am posting this I was thinking that a dash of chilli in the mixture that is used as filling maybe they would have enjoyed it more.

Next time maybe, right now all my cakes are being looked at with a little bit of suspicion!! Don’t blame them……!

Chocolate Lamingtons

Lamingtons like I said yesterday was our July Challenge for the Eggless Baking Group. A group started by Gayatri where we try and convert bakes with eggs to egg less.

  I posted the Lemon Curd Lamingtons.   check these Chocolate Lamingtons out.

Peanut, Coconut & Onion Chutney

Making dosa for breakfast is nowadays out of question.

 I am invariably late so the dosa have to be made by hubs, maid also is in a hurry and they get on each other’s nerves. So to avoid the associated problems I have started making dosas in the evening for dinner. They are eaten hot and the kids also are around plus I can take care of their thin and thick dosa orders.

MASALE BHATH

Cravings that were what my second pregnancy was dotted with!!

I wanted to eat the strangest possible things   “adki” i.e. betel nut powder that my Papa makes (mind you I could barely stand the stuff before and used to wonder how my siblings could stuff themselves with it) to masala bhath I wanted it all.

I still remember stuffing myself with this delicious bhath at a party and then because my friend insisted drinking a lot of buttermilk, just to prevent heartburn as she put it.  Wow that was bliss!!

The effects of these cravings can be seen even now, for my younger one loved this rice preparation while the older one said it was strange, yes strange! Her choice of words left me feeling that I should make this rice more often.

Sabudana Thalippeth

I would first like to thank all of you my friends for the lovely messages, prayers and thought that you have sent when I was feeling depressed.

 I do realize that I am just a small pawn in God's master plan and he will give me strength in the form of you guys. 

From now on I will take care of my health and blogging also for both are food for my life. They uplift me. I realize I cannot function without the other.

Dates Ladoo ~A Blog Hop & An Award

Variety is the spice of life and Blog Hop adds to it.

As this is where you try out dishes from your partner’s blog to suit your palate the idea is Radhika’s brain child.

How does Blog Hop add to variety? Well I go through my partner’s posts in greater detail so in this sense I am coming to know newer likeminded people. All of us are connected through our love for food and serve a better variety with love.

Coconut Barfi/Khobri Vadi/Khobre Cha Vadaya

F or Diwali I made my patent Khobri Vadi or Kobre chay vadya.

Made no change in the original recipe just added the lone carrot grated.  Next time will try more.

I loved the taste.

Sending it to my event Back to Roots.

Archana

Coconut Semolina Cake~ Goan Bath

 To all Goans I am someone who is weird.

 At least most of my friends consider me strange as I don't use Naal or coconut, as it is known in Konkani, as much as they do. For most (read all) of their curries coconut is a must, be it fish curry or tonak.  They talk is 1 coconut or two and not having coconut at home is something equivalent to not having salt at home.

 Most Goan dishes sweets like Bebinca, Dodol are well known and are made of Coconut milk. Bath or Batkh as it sometimes pronounced is a delicious dish not too well known is made out of coconut and rava.

Pulao in Coconut Milk

F or Avidhva Navami when my friend Kanchan had come over I had made Mattar Paneer, Chapatti, Shrikhand,Carrot Salad in curds and Pulao.

Never has my pulao had so many takers! In fact I had not clicked a snap of it.  It was only everyone commented that it was tasty and one & when Shrija, Kanchan’s new daughter-in-law asked me for the recipe that I realised that I had hit on something tasty!

Someone mentioned that she did not know that onions and garlic are acceptable for any kind of festivities. Strictly speaking they are not but Kanchan, my friend does not mind me using onions and garlic. In fact my father who will be reading this is going to be scandalised!!

So this is the snap of the leftover pulao and a documentation of the method I followed which is already hazy.

Ingredients:

250 grms basmati rice (1 small glass)

2 cups Mixed Vegetables (I used french beans, carrots and corn)

2 Onion, cut lengthwise  

2 Tomatoes cut fine

 1 petal from Star Anise

½ Bay Leaf   

½ tsp Shah Jeera    

450 ml Coconut Milk (a little less than the 2 glasses in the one that I used to measure rice)

 Oil     

Haldi/turmeric (optional)

For grinding:

1 onion

2 Cardamoms

2 Cloves

½ tsp shah jeera

2 Green Chillies

1’ Ginger

 4 Garlic cloves

½ cup Coriander Leaves,a few leaves of mint and tulsi  

Coriander for garnishing

Method:

1.     Wash and drain the rice.

2.     Meanwhile grind the masala to fine paste use water if needed

3.     In a thick pan heat a little and fry the rice for a few minutes.

4.     Remove from the pan and set aside.

5.     In the same pan heat about 2 tblspn oil, add the bay leaf and the star anise. Cook till they sizzle. Add the onion and fry till translucent.

6.     Add the tomatoes and & haldi/turmeric if using fry covered till tomatoes are mushy.

7.     Add the ground masala and continue frying till the   tomatoes disappear in the gravy. Use water if needed.

8.     Transfer the fried rice in the mixture.

9.     Add the coconut milk,   salt.   Stir well check the water. (My method of checking the water is quite rustic or 'gaunthi' as my husband calls it, I switch off the flame when I transfer the rice in the pan I am cooking level it out. Rest your fingers on the rice in the pan add the necessary liquid till the liquid reaches your knuckle line for rice in a pulao if you veggies are fried with the rice else add more little more water till the liquid is less than midway between the lower line and the top line of you knuckle). ((I hope I am making sense))!!

10.                     Switch on the gas on sim and let it cook without covering.

11.                      When the water evaporates from above the rice and you can see the rice add the veggies, mix with a fork lightly cover and cook till there is no water in your vessel.

12.                     Keep the vessel covered for at least 10 minutes then remove the cover and let it cool completely.

13.                     Fluff the pulao with a fork just before serving heat in the micro and serve garnished with coriander.

Archana

 P.S.I am hosting Fast Food not Fat Foot event. Do check out my event and send me your entries.