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Manibhute Village in Alibag - Alibaug |
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Recipe by Mrs. Jagruti Patil Manibhute, Alibag. |
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Ukadiche Modak
To make about 21 Modaks:
Ingredients:
For the cover:
2 cup fine , fresh Rice flour
2 cup water
1/2 tsp salt
1/2 tsp cardamom Powder
For the filling: |
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1 cup freshly scrapped Coconut-only the white portion
1 cup crushed jaggery
2 tsp Khuskhus (poppy seeds) roasted
Method:
For Stuffing.
Put the Coconut and jaggery in a heavy bottom pan and cook on medium flame, staring in between. Cook till the jaggery melts and the mixture becomes homogenous. Add the roasted poppy seeds and cook for few more minutes. Remove from heat and allow it to cool.(You can also add dry Fruits and saffron)
For rice flour cover.
The cover has to be made a bit carefully. Take 2 cup water in a pan and boil it. Once it boils add salt. Add the rice flour immediately with one hand and stirring the mixture continuously with the other. Take care that no lumps are formed in the mixture. Cover for 1-2 minutes. Remove the dough on a flat surface and knead well with your hands while still hot. You can apply a little water to your hands to avoid the dough from sticking. This is a very important. You have to knead the dough properly to avoid the cover from cracking. Now  take a small lemon sized ball from the dough and keep the remaining dough covered with a cotton cloth in the pan.
For Shaping
Flatten the small ball shaped dough with both your hands like a puri, then first start pressing from corners of flat puri then press from middle of puri shape will come automatically as diya. Don’t make it too thin. Now hold diya shape in your left hand and add the coconut stuffing. Apply little water while shaping as not to stick to your right hand and pinch the edges of the flattened dough at 10-12 places or as much as you can, Bring them together to join them at the centre of the Modak. Shape resembles that of garlic bulb from top.
Steam them in cooker or steamer available for modak. Keep the Modaks one  by one on banana leaf apply some water on it and taking care that they do not stick to each other.
Keep this sieve on a steamer(You can use a deep vessel with 1/3rd water put stand in bottom and use big strainer for steaming modaks.) Cover the Modaks and cook for about 12-13 minutes.
Remove as soon as possible from steamer ,while its hot with Appling water on hands. |
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| Recipe by Mrs. Jagruti Patil Manibhute, Alibag. |
Recipe
no.1
This is receipe from Maharashtrian
Agri Community
any one can make it
Ingradients : |
- Bombay Duck (Bombil) 6-7 Nos
- Garlic 10-12 Pods
- Ginger 1/2 in ch
- Coriander - 1/4 Bunch
- Tamarind Syrup - 3-4 Tbsp
- Red Chilly Powder - 3 Tbsp
- Turmeric powder - 1/2 Tsp
- Salt to taste or 1 tsp
Method:
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- Grind ginger, garlic and coriander leaves together.
- In one plate keep the cleaned Bombil (Two to three Pieces
of each ) Red Chilly, Turmeric powder, Tamarind Syrup, Salt
Mix all.
- Heat Oil, put ginger & garlic paste. Once this is
done add the Bombil mix to the pan Keep led and cook for
10 Minutes
- Sprinkle the finely chopped coriander for flavor
Don't put water in this recipe, cook
only in tamarind syrup.
This dish tastes delicious along with rice Roti made of rice
flour. |
Recipe by Mrs. Jagruti Patil Manibhute, Alibag.
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| Recipe
no.2 |
Recipe
no.3 |
| You
can make agri fish curry |
Chavlachi
Roti -
Tandalachi Bhakari ( Rice Roti) |
- All method same as above only add fresh coconut paste,
water as consistency require and any fish
- Any fish 6-7 Nos of pices
- Garlic 10-12 Pods
- Ginger 1/2 in ch
- Coriander - 1/4 Bunch
- Tamarind Syrup - 3-4 Tbsp
- Red Chilly Powder - 3 Tbsp
- Turmeric powder - 1/2 Tsp
- Coconut paste of ¼ of coconut
- Salt to taste or 1 tsp
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Take
on glass of water, keep it for boiling, when boiled
add rice flour till all water is absorbed Make a soft
dough, you can make a roti same as you make chapattis. |
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| Recipe by Mrs. Jagruti Patil Manibhute, Alibag. |
Recipe
no.4
Makhalayach Sukh
Ingradients
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Method |
- Makhalaya (Octopus)10-12 Nos
- Onion -1 No
- Garlic 10-12 Pods
- Ginger 1/2 in ch
- Coriander - 1/4 Bunch
- Tamarind Syrup - 3-4 Tbsp
- Red Chilly Powder - 3 Tbsp
- Turmeric powder - 1/2 Tsp
- Garam Masala Powder ½ Tsp
- Coconut Grated ¼ Coconut
- Salt to taste or 1 tsp
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- Grind ginger, garlic and coriander leaves together
- Chop Onion
- Clean Makhalaya and make small pieces
- Heat Oil, put onion fry till golden brown now add ginger & garlic paste.
- Once this is done add red chill powder, Turmeric powder, tamarind syrup,salt and Makhalaya mix well let it cook on low flame put a lid and water on lid.
- Cook for 20 Min. and add grated coconut let it cook for 5 min
- Sprinkle the finely chopped coriander leaves for flavor
Don't put water in this recipe, cook only in tamarind syrup.
This dish tastes delicious along with rice Roti made of rice flour.
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Recipe by Mrs. Jagruti Patil Manibhute, Alibag. |
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| Recipe by Mrs. Jagruti Patil Manibhute, Alibag. |
Recipe
no.5
Sukha Jawala / Kardi
Ingradients |
Method |
- Jawala / Kardi 1 cup
- Onion -2 No
- Green Chili
- Garlic 10-12 Pods
- Ginger 1/2 in ch
- Coriander - 1/4 Bunch
- Cocum 5-6 pices (also can add tomatoes)
- Red Chili Powder - 2 Tbsp
- Turmeric powder - 1/2 Tsp
- Garam Masala Powder ½ Tsp
- Salt to taste or 1 tsp
This dish tastes delicious along with rice Roti made of rice flour.
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Cut ginger, garlic in small pieces
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Chop Onion , Green Chili
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Wash jawala /kardi just before making
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Heat Oil, put onion fry till golden brown now add ginger, Green Chili pieces.
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Once this is done add red chili powder, Turmeric powder, Garam Masala ,salt, cocum and Jawala /kardi mix well and cook it on putting lid with water on it. Do not add water in this recipe . cook for 10 min
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Sprinkle the finely chopped coriander leaves for flavor
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