Name: Shahi Chicken Korma recipe by Debaroti Gaurav at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Cloves 10-12; Green cardamom 8-9; Whole black pepper 1 teaspoon; Cumin seeds 1 teaspoon; Salt as required; Red chili powder 1 teaspoon; Turmeric powder 1/2 teaspoon; Coriander powder 1 teaspoon; Onion- 2 big sized; Garlic 10-12; Yogurt 1 cup; Chicken 600-700 gms; Oil 5-6 table spoon

ABOUT Modak (A Traditional Maharashtrian Sweet Dish) Without Mould RECIPE

Modak, is sweet dumplings stuffed with mixture of coconut and jaggery,while the outer soft shell made with rice flour and flour..It can be fried or steamed,here I am sharing the steamed version. It is offered to Hindu God Lord Ganesha on the occasion of Ganesh Cathurthi.

Ingredients Serving: 8

Ingredients for the Stuffing:
Freshly grated coconut - 1 cup
Sugar or grated jaggery (gur)- 1/2 cup
Roasted poppy seeds (khuskhus)- 1 teaspoon
Cardamom Powder- 1/2 teaspoon
Rice Flour- 1 teaspoon
Ingredients for Outer shell:
Rice Flour- 1 cup
Flour- 2 tablespoons
Water- 1 cup
Ghee -1 teaspoon
Oil-1/2 teaspoon
Salt- a pinch

Instructions

To prepare the stuffing, heat a non-stick pan, add the coconut and sugar or jaggery, mix it well and cook on a medium flame, till the sugar is dissolved or the jaggery melts completely.
Add the cardamom powder, poppy seeds and rice flour to it and cook for some more time. Keep aside and allow it to cool.
To preapre the outer shell, in a deep pan ,add 1 cup water and bring it to boil.
Add ghee or clarified butter, salt , oil, flour and rice flour, mix it well and cook for few minutes while stirring in between.
Remove from the flame and keep aside. Transfer the mixture on a flat, dry plate and knead well to prepare soft dough.
To shape the modak, divide the dough into small equal balls. Roll out each ball into small circles then while holding it in a hand,make a small bowl.
Put some stuffing into this bowl shaped dough. Dip fingers in the oil and bring the sides together to form a peak.
Prepare the remaining modaks in a similar manner. If you want, you can use a modak mould.
To steam the modak, spread a damp cotton cloth onto a flat round bowl and arrange the modaks (according to the size of the bowl) onto it.
Place the sifter in a steamer with lid and steam for about 10 to 15 minutes.
For the second method to steam the modak, heat up 1 inch of water in a idli cooker, put one small round pot, over that place one small thali or chalni or sieve.
On top of the chalni place a cotton cloth. Now place the modaks on the cotton cloths, leaving enough space around each modaks.
Steam for 10 to 15 minutes over medium heat.
Your modaks are ready to be served.

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