Generally these Muliks(as they are called by some Konkanis) or Modaks(as they are called at our place) are prepared with bananas. Some people prepare them using jackfruit also.The other day my neighbor gave me a few modaks made of cashew fruits. I did not know about them till then. They were tasty. I prepared them as I get cashew fruits easily near our Gramdevi Temple where we have cultivated hundreds of cashew trees.
Cashew fruits have a very strong smell which is not liked by many. I am not a great fan of these fruits. But these modaks turned out great.
Ingredients: 1 cup cashew fruit pieces 3/4 cup grated coconut 1/2 cup sooji/rava 1/4 cup jaggery 2-3 tea son cashewnut pieces(optional) 1/2 tea spn Cardamom powder Salt Oil or ghee for deep frying
Method: Grind cashew fruit pieces and grated coconut in a mixer.Add jaggery to this mixture and continue grinding. Take this smooth paste in a bowl. Mix sooji, cashewnut pieces, cardamom powder and salt with this paste. Make small balls and deep fry in oil or ghee on low flame till they turn brown.
Serves : 3-4 Preparation time : 20mins
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Last year in September when I visited India, my pachi (aayi’s sister) came to visit us. I asked her for some of her favorite recipes. She promised to send them in few days. Within few days, my cousin typed many of her recipes and sent it to me. Aren’t they very sweet? I have tried some of these and each have turned out great. This is one of those. A very simple chicken gravy – perfect for a weekday.
I made few minor changes to the recipe. I added some curry leaves at the end. I was really craving for some curry leaf flavor that day. I also marinated the chicken pieces for 30mins because whenever I skipped this, I ended up with some tasteless, rubbery chicken. I served it with some green parathas.
Ingredients: 1 lb chicken 1 cup tomato 1/2 cup onion 1/4 cup fresh/frozen coconut 1 tea spn garam masala 1/2 tea spn chilli powder 1/2 tea spn coriander powder 1/2 tea spn ginger garlic paste 1/2 cup yogurt Oil Salt 8-9 curry leaves (optional) 1 tbl spn chopped coriander leaves
Marinade: 1 tea spn ginger-garlic paste 2 tbl spn yogurt 1/4 tea spn chilli powder A pinch turmeric 1/4 tea spn salt
Method: Mix all the marinade ingredients, add them to chicken and leave it aside for atleast 30mins. Grind together ginger-garlic paste, tomato, coconut, chilli powder, garam masala, coriander powder, salt to a smooth paste. Take out the paste in a bowl, add yogurt and mix with a spoon. Heat oil and fry onion till they turn brownish. Add the paste and fry till oils separate. Add the marinated chicken, fry for few minutes. Add 2 cups water, cover and cook. Add curry leaves, cook for a min. Take off heat, garnish with coriander leaves.
Serves : 3-4 Preparation time : 30mins
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