Its time for another edition of Blogging Marathon, which is the brain child of Srivalli. The theme I have chosen for this week is cooking with five or less ingredients. I thought this will be interesting to showcase recipes with few ingredients, yet very tasty. Hope you all enjoy this series along with me.
Method
Do drop in at the Blogging Marathon page, to check out what my friends have cooked for the day.
During Vishu, I managed to get a small piece of jack fruit to keep for the Vishu Kani. For the same price, I could get two big fruits at Palakkad. Before buying, husband confirmed if he should buy for that price. And since it was for the kani, I did not want to compromise. Once I cleaned, all I could get was around 10 fruit bulbs from it. I asked my husband's suggestion as to what should I make with that. He gave a simple and easy one - just eat it as it is. I had toyed with various options of making a chakka curry or payasam or ela adai. The images of ela adai made me salivate and I decided its ela adai. I set out to make the filling and then I realized that I don't have the elai/banana leaf at home. And its not easily available near my home. Its then this kozhakkattai/modakam idea clicked and I set out to make it. I got around 8 nos with the filling I had and was happy with the result. I did not measure any ingredients, just added on the go. So what I give is an approximate measurement.
You need
For the filling- Ripe jack fruit bulbs - 10 nos
- Powdered jaggery - 1/2 cup
- Grated coconut - 1/4 cup
- Rice flour - 1 cup
- Salt - a pinch, oil - 1 tspn, water - 1 cup
Method
Chop the jack fruit into bite sized pieces. Take jaggery with a tablespoon of water in a kadai. When the jaggery melts completely, add the jack fruit pieces and grated coconut. The moisture from the fruit and coconut will make the mixture more watery. Continue cooking till the mixture comes together. Don't cook too long that it becomes hard. It should be soft and moist.
In another kadai, take 1 cup of water with a teaspoon of oil and a pinch of salt. Bring it to boil. Slowly add the rice flour and mix well. Cook till the mixture becomes dry and is well cooked. Remove it to a plate and leave to cool. Knead the dough to make it smooth.
Pinch a lemon sized ball from the dough and flatten it to a small disc. Keep a tablespoon of the filling in the center.
Gather the edges of the dough and seal it at the top.
Prepare modaks the same with the rest of the dough and filling. Steam them for 10 minutes in a pressure cooker or a steamer. You can check if it is done from its appearance. It must have turned to a pale white with a shiny appearance. Enjoy while it is warm.
Do drop in at the Blogging Marathon page, to check out what my friends have cooked for the day.
Awesome dish Jayasree, though I love your husband's suggestion to eat as such, I am sure this was a better choice for us as we got to read it..:)..love all your traditional dishes as ever!
ReplyDeletenever used jackfruit ..wonder wat the taste is like?..but the clicks r interesting!
ReplyDeleteJackfruit flling sounds intersting.looks yummy.
ReplyDeleteNice n different stuffing..:)
ReplyDeletewow wat a tempting stuffing,i totally love this recipe...Pls pass one...
ReplyDeleteWhat a creative dish!
ReplyDeleteNice idea, J....I have some elai adai therattipaal stored. Will try this out with that.
ReplyDeleteNice variation!!!Looks yummy.
ReplyDeleteThat's very interesting and must have tasted divine ...
ReplyDeletethats interesting ..never cooked with jackfruit though..
ReplyDeleteOne of my most favorite sweet. Sad that I cant make enough of it to be satisfied. The kozhakattai looks so yummy. Good variation with palapazham.
ReplyDeleteAdipoli ayittundu. Gnaan oonu kazhikkan varatte?
ReplyDeletewow...this is simply superb....i never every heard of this kind of sweet.....my granny use to prepare this kind of sweet with only coconut and jaggary filling...this is completly new for me.....very nice..book marked.
ReplyDeleteI can think of the flavors in it.. so so good..
ReplyDeleteA innovative recipe...Jackfruit filling should have tasted yummy...
ReplyDeleteReminds me ganesh chaturthi is around the corner!! lovely filling..
ReplyDeletehttp://krithiskitchen.blogspot.com/
Fantastic filling. So new and yummy :)
ReplyDeleteFeeling nostalgic on seeing this, my grandma used to make these. Absolute Heaven!
ReplyDeleteRajani
I love jackfruit and modakam with the sweet fruit looks superb.
ReplyDeleteThe filling sounds new to me...Happy to join u in blogging marathon...
ReplyDeleteWow thats a fabulous filling, seriously am drooling over that beautiful modakams..
ReplyDeleteadding jack fruit is totally new!...looks yum and ever!
ReplyDeletejust in time for pillayar chaturthi :) using jackfruit is an ingenious idea :)
ReplyDeleteVery nice recipe..
ReplyDeletei always any dishes with Jack fruit. This is almost elai adai i think.Lovely
ReplyDeleteJackfruit flling sounds intersting.looks yummy.
ReplyDeleteInteresting stuffing!
ReplyDeleteMust be so so flavorful,can imagine how jackfruit will combine with jaggery to give an exotic taste and fragrance :)
ReplyDeleteWow.. those modakam look so delicious.. using jackfruit in a sweet like this is very new to me.
ReplyDeleteMmmmmm.....love that modakam of yours....looks so delicious...I don't think I can lay my hands on Jackfruit now but I have some Chakka Verrati...Let me try with that...
ReplyDeleteWow.. Jack fruit in modak.. That sounds delicious..
ReplyDeleteNice one Jayashree. Modak looks yummy.
ReplyDeleteVardhini
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Oh WoW! Super tempting! What with Chathurthi fast approaching and all this is a must try!
ReplyDeleteSuperb filling for Modakkams... wonderfully flavourful:) Loved it... First time here and I enjoyed browsing through your recipes... Glad to follow u:) ...
ReplyDeleteReva
They look superb.
ReplyDeleteThis one is so different and looks so inviting, you know what I have bought a tin of Jackfruit, I wanted to try out your chakka pradamar :), I think I will go for this instead and next time will try to find if I can get an other tin somewhere here!
ReplyDelete