Monday, August 31, 2009


Sorry, friends for disappearing for some days. Our computer was not working for the past ten days. At last my hubby has bought a lap top. This is my entry for ICC by Srivalli.
I tried two recipes both turned out well.

I need a help from you all. I receive comments but some comments are in code ( ie in different shapes) . If I select that for publishing it is not published. Can you help me out in this.

I have some awards and I will post with my next recipe.

Modak from Mints

Stuffing -2 cups freshly grated coconut (can use frozen unsweetened coconut)

1 cup jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)


-1 cup rice flour

1.25 cup water

a pinch of salt
1 tbsp oil

Preparation for Stuffing -Roast poppy seeds in a small skillet and let it cool down.
Grind it coarsely and keep it aside.
In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min.
Now start heating the mixture over medium heat.
In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky.
Take the kadhai off the heat, add poppy seeds powder and mix well.
Set it aside to cool down.Preparation for cover -Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. W
hen water starts boiling, lower the heat and slowly add rice flour.
Please do now dump everything at once.
Start mixing vigorously with a heavy spoon.
Now close the lid and take the pot off the heat.
Let the covered pot cool down for 15 minutes or so.
Then with wet hands, mix the dough properly.
It will warm so be careful and use cold water to keep your hands from burning but do not use too much water.
if you think the dough is little sticky, I will suggest add 1-2 tbsp maida to it and make the dough.

Grease your hands with oil and take a lemon size ball of the cover dough and with your fingers make like a small bowl.
Keep the filling inside and close it from all the sides.

Sesame Laddoos

We used to make in a different way. We use full seeds and make jaggery syrup and make laddoos. Valli's recipe was new to me and it tasted Yum...


Sesame seeds - 50 gms (black)

Jaggery grated 2 tbsp


1. Wash the sesame seeds and dry in the sun.

2. Dry roast them in a tawa and let them cool. Once they are cool, take about 2 - 3tbsp of grated or powdered jaggary and run in a mixie.

The amount of jaggary normally depends on the formation of laddoo. When you make a laddoo, it should stay in shape. Then you know the amount is enough.

Also it depends on the fineness of the sesame powder. When you run in mixie, it becomes little oily which will help in holding the laddo shape.For about 100 gms of Sesame seeds, I must've used some 2tbsp of Jaggary.

I got around 12 -15 laddoos with the size I made.

I finished in two days.


lata raja

Sorry about the computer flunking.Both recipes have come out very well, haven't they?

Divya Kudua

Hey..good to see you back!!

Guess what,I chose the same dishes for ICC.Modaks have come out so well..and so are the laddoos.I made it with white sesame seeds:)


Glad to see you back Vidhya, laddoo and modaks looks delicious..


Modak and laddoos look grt dear


Lovely challenge vidhya, love the ladoos the shape is perfect


Nice sweets Vidhas...looks so tempting :)


Looks delicious vidhas..Hope u celebrated very well with ur kids:)


glad you are back..they look delicious..sesame one is really tempting and sounds easy too..


both the dishes look so perfect and delicious Vidhas :)


Thanks Lata, Divya, Priya, Parita, Medhaa , Gita, Chitra, Sowmya and Uma for the lovley comments.

Purva Desai

both the dishes look irresistible.....


love both the recipes.I always have a doubt in adding as how much water to riceflour. now cleared.thank u so much.

rekhas kitchen

both dishes are simply superb nice to see you back dear.


Both looks delicious...and gud to see you back dear


Glad to see you back,missed you around :)


Thanks Raji, Jeyshari, Purva, preethi and Rekha.

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