Ukadiche Modak - the second coming
Yesterday was Ganesh Chaturthi. The wife (tangyflav) and I attempted Ukadiche Modak ourselves without any expert guidance, except the odd frantic, panic phone call to mom ;-). I rate Ukadiche Modak as one of the toughest dishes to make, and we were floored by the result! We followed my own photo recipe posted last year on SigFood exactly (made by mom, taught by ancient culinary masters). It was a smash hit as the following picture is evidence enough :-).
Lunch and Dinner - Ganesh Chaturthi 2006. Ukadiche Modak, Batatyachi Bhaji, Varan Bhaat.
The raw modaks before steaming.
Steamed Ukadiche Modak.
To be honest, we made one batch in the morning, where we didn't knead the dough properly enough, and used slightly less riceflour than the recipe. The dough was hence very sticky and we couldn't make nice puris out of it, hence the resulting modaks were a shapeless mess and broken. That apart, they tasted perfectly excellent. For dinner, we attempted a second batch, used a mound of riceflour (an overflowing katori in proportion), and kneaded the dough very well. The above pics show perfection - nothing less. No point counting calories and amount of 'Sazuk Tup' and oil consumed with this :-P. The exact shape of course takes years of practice to achieve. Another area of improvement is to use less/no oil while making the shapes and filling of the raw Modak. Not a bad first attempt we say! :-)
Lunch and Dinner - Ganesh Chaturthi 2006. Ukadiche Modak, Batatyachi Bhaji, Varan Bhaat.
The raw modaks before steaming.
Steamed Ukadiche Modak.
To be honest, we made one batch in the morning, where we didn't knead the dough properly enough, and used slightly less riceflour than the recipe. The dough was hence very sticky and we couldn't make nice puris out of it, hence the resulting modaks were a shapeless mess and broken. That apart, they tasted perfectly excellent. For dinner, we attempted a second batch, used a mound of riceflour (an overflowing katori in proportion), and kneaded the dough very well. The above pics show perfection - nothing less. No point counting calories and amount of 'Sazuk Tup' and oil consumed with this :-P. The exact shape of course takes years of practice to achieve. Another area of improvement is to use less/no oil while making the shapes and filling of the raw Modak. Not a bad first attempt we say! :-)