Modak operandi

On Ganesh Chaturthi, the adorable Elephant God gets into his element, to help people surpass obstacles. Chef Sanjeev Kapoor decodes the modak in some interesting avatars and other favourite recipes for your home

Mawa Modak

Ingredients

2 cups + one tbsp (375 gm) khoya/mawa 8 tbsp sugar free Natura diet sugar 1 tsp liquid glucose A pinch of green cardamom powder

Method Cook khoya and Natura together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves completely and the khoya starts to melt. Add liquid glucose and continue to cook, stirring continuously, for 20 minutes, or till the mixture thickens and begins to leave the sides of the kadai. Add cardamom powder and mix well. Remove from heat, and set aside to cool at room temperature. Divide mixture into 16 equal portions and shape into modak. Alternatively, shape the mixture in a modak mould and serve.

Beetroot Modak Ingredients For stuffing: Grated coconut 1 cup, beetroot puree, Natura sugar, Elaichi For covering: - 1 cup water, 1 cup rice flour, a pinch of salt, jaggery

Method Boil cup water by adding a pinch of salt. Add powdered rice in that water, and make a dough out of it. Heat a pan. Add grated coconut, beetroot, Natura sugar (3 tsp), elaichi powder and mix well. Once mixed well, add jaggery to this mixture and let it melt properly and cool. Now, stuff this mixture into small dough balls and mould them into a modak’s shape. The beetroot modak is now ready to eat.

Adai Ingredients l 1 cup parboiled rice (soaked) l cup split skinless black gram (urad dal) (soaked) l cup split skinless green gram (moong dal) (soaked) l cup split Bengal gram (chana dal) (soaked) l cup split pigeon peas (tuvar dal), also soaked l Salt to taste l tsp turmeric powder l tsp asafoetida l 1 tbsp Natural l 2 dried red chillies, seeded and chopped l 7-8 curry leaves (chopped) l 2 green chillies (chopped) l inch ginger, (chopped)

Method Soak rice and grams overnight or for at least eight hours. Drain and grind together rice and grams with a little water. Add salt, turmeric and asafoetida, grind to smooth consistency. Transfer into a bowl. Heat one tbsp Nutralite in a small non-stick pan. Add mustard seeds and when they splutter, add red chillies and curry leaves. Sauté for a few seconds. Add this tempering to the batter and mix well. Add green chillies and ginger. Mix well. Heat a non-stick tawa and grease lightly. Spread a ladle of batter to a medium-sized round adai and cook till the underside is golden. Drizzle a little melted Nutralite over it, turn it over and cook till both sides are evenly golden and crisp. Serve hot.

— Recipes courtesy Chef Sanjeev Kapoor, (Source: Nutralite / Zydus Wellness)