anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,basmati rice,green chillies,ginger,salt,coriander (dhania),bay leaves (tej patta),cardamom (elaichi) podsseeds,fennel seeds (saunf),pearl onion (sambar onion) kept,green peas (matar),cloves garlic,cinnamon stick (dalchini),mint leaves (pudina),turmeric powder,cloves (laung),sunflower oil

Kongunadu Special Pattani Biryani Recipe (Green Peas Biryani From Kongunadu), 1 Ginger - grated,4 Green Chillies - slit lengthwise,1/2 teaspoon Turmeric powder (Haldi),2 cups Basmati rice,1 inch Cinnamon Stick (Dalchini),3 cloves Garlic - grated,3-4 Cardamom (Elaichi) Pods/Seeds,Salt - to taste,2 Bay leaves (tej patta),1 teaspoon Fennel seeds (Saunf),1 cup Pearl onions (Sambar Onions) - peeled and kept whole,1-1/2 cups Green peas (Matar),2 Tomatoes - finely chopped,3 Cloves (Laung),2 tablespoons Sunflower Oil,Coriander (Dhania) Leaves - small bunch finely chopped,1/2 cup Mint Leaves (Pudina) - finely chopped, 105, Kongunadu, To begin making the Kongunadu Special Pattani Biryani Recipe, wash rice and soak in water for 30 minutes.
Drain and set it aside.Heat a tablespoon of oil in a heavy bottomed pan over medium heat.
Add chopped mint leaves, bay leaves, cardamom, cinnamon, cloves and fennel seeds.
Saute for a minute.Add Shallots (sambar onions) and fry for about 5 minutes till golden.
Add the ginger, garlic and green chillies.
Cook for another 2 minutes, stirring continuously until you can smell a good aroma.Add in the tomatoes, turmeric and saute until the tomato softens.
Finally add in the green peas, the washed rice and 4 cups of water.
Add salt to taste.
Bring the Pattani Biryani to a brisk boil.
Once the rice comes to a brisk boil, turn the heat to low, cover the pan and cook the Pattani Biryani until all the water is absorbed and rice is tender and fluffy.Once done, turn off the heat and allow the Kongunadu Special Pattani Biryani to rest in the pan for 5 minutes and then open to stir in lime juice and coriander leaves.
Serve the Kongunadu Special Pattani Biryani along with a Thakkali Vengaya Pachadi for lunch or a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Kongunadu_Special_Pattani_Biryani_Recipe_Green_Peas_Biryani_From_Kongunadu-1.jpg, 17
Ingredients: salt,wheat flour,jowar flour (sorghum),ghee,methi leaves (fenugreek leaves),cloves garlic,dry yeast,curd,sugar

Jowar Garlic Naan Recipe- Healthy Sorghum Naan, 1 teaspoon Sugar,1 teaspoon Active dry yeast,Ghee - for cooking,1 cup Jowar Flour (Sorghum),10 cloves Garlic - finely chopped,1 cup Whole Wheat Flour,1/4 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Salt, 155, North Indian Recipes, To begin making the Jowar Garlic Naan Recipe, Let us make the dough.To make the dough, in a mixing bowl, combine the jowar flour, wheat flour, methi leaves, yeast, salt and sugar.Start  by making the dough with all the yoghurt and then add a little water at a time and only use required amount of water to make a firm dough.
Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth.Set the dough aside to rest covered for 2 hours.
After 2 hours, knead once again and divide the dough into equal portions.Preheat the iron griddle on medium high heat.Roll the portions of dough into balls; flatten these balls with the palm of your hand.Take a portion of the dough, toss it on the flour and roll out into oval shape.As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.After the first roll of the dough ball, sprinkle some garlic on the surface of the dough , lightly press it down and begin to roll it again.Once you got a nice oval shaped naan of medium thickness, transfer it on the hot griddle.
Let it cook for 2-3 minutes.Then flip the Jowar Garlic Naan  and smear about 1/2 a teaspoon of ghee.
Using a flat spatula do a light pressing and turning motion to cook to the naan.Flip to the other side and press and turn the naan in a similar way, smear ghee once again.
You will notice brown spots around the naan and it will be slightly crisp.
Remove from heat and place on a platter and serve hot.Continue the similar process with the remaining rolled portions and serve hot.Serve this Jowar Garlic Naan Recipe along with Tamatari Chole Recipe or Amritsari Fish Gravy Recipe and Tomato Onion Tadka Raita Recipe and Carrot, Radish & Peanut Salad with Lemon Recipe for a complete healthy, nutrition packed meal on a Sunday afternoon.
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Ingredients: basmati rice,cumin powder (jeera),asafoetida (hing),black cardamom,black peppercorns,cloves garlic,onion,turmeric powder,green chillies,salt,mustard oil,cardamom (elaichi) podsseeds,ginger y,red chilli powder,mixed vegetables mix potato,curd,lemon,bay leaf (tej patta),ghee,cinnamon stick (dalchini),coriander powder,cloves (laung)

Allahabadi Tehri Recipe (UP Style Vegetable Rice), 1 teaspoon Cumin powder (Jeera),4 Whole Black Peppercorns,2 Green Chillies - slit,2 teaspoons Lemon juice,2 teaspoon Ghee,1 Onion - thinly sliced,Salt - to taste,3 Cardamom (Elaichi) Pods/Seeds,1 Black cardamom,1 cup Curd (Dahi / Yogurt),4 cloves Garlic - roughly crushed,2 tablespoons Mustard oil,1 cup Mixed vegetables - mix of potato,1 inch Ginger - roughy crushed,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),1 Cinnamon Stick (Dalchini),1 Bay leaf (tej patta),1/4 teaspoon Asafoetida (hing),1-1/2 cup Basmati rice,4 Cloves (Laung), 40, Uttar Pradesh, To begin making the Allahabadi Tehri Recipe (UP Style Vegetable Rice), wash and soak the basmati rice for 10 minutes in water.Cut all the vegetables, namely potatoes, beans, cauliflower and carrots to similar size and keep aside.Heat mustard oil in a wide pan, and let it smoke.Add the asafoetida, whole garam masalas - cinnamon, bay leaf, green and black cardamoms, pepper corns and cloves and let the oil become fragrant.Now, add the sliced onions and saute until translucent.Now, roughly pound the ginger garlic using a mortar and pestle and add it to the pan, and saute until the raw smell goes away.Add the green chillies, turmeric, red chilli, cumin and coriander powder and saute for a minute.Add the cut vegetables and mix well till they turn a bit golden.Now, add the whisked yoghurt and saute until the mixute comes together.Add in the drained rice, 4 cups of water, season with salt and cover it with a lid to cook for 20 minutes untouched.Once its cooked, add in the ghee, lemon juice, gently mix everything together and switch off the flame.Serve the Allahabadi Tehri Recipe (UP Style Vegetable Rice) along with Mirchi Ka Salan and Burani Raita for the weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Allahabadi_Tehri_Recipe_UP_Style_Vegetable_Rice.jpg, 22
Ingredients: gram flour (besan) (besan),salt,mustard seeds,asafoetida (hing),water,curd,curry leaves,dry red chillies,onion,cumin seeds (jeera),turmeric powder,green chillies,kala chana (brown chickpeas),sunflower oil

Kale Chane Ki Kadhi Recipe - Black Chickpea Kadhi, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,3 Dry Red Chillies,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit,1 Onion - chopped,1 cup Water,Asafoetida (hing) - a pinch,4 tablespoons Gram flour (besan) - (besan),1 tablespoon Sunflower Oil,1/2 cup Kala Chana (Brown Chickpeas) - soaked overnight,1 sprig Curry leaves, 55, North Indian Recipes, To begin making the Kale Chane Ki Kadhi Recipe, wash soaked chana under running water and transfer in a pressure cooker, and add 1-1/2 cups of water.Cover the lid and cook it for 4 to 5 whistles.
Remove from heat and set aside till pressure cool off.Add yogurt, besan, turmeric powder, water, salt to a large mixing bowl and whisk well to make a batter without lumps.Transfer the yogurt mix in a saucepan and cook until it boils.Once it starts boiling, add boiled chana and, mix well.
Let it cook on low heat for about 30 minutes till the yogurt turns creamy.
Remove from heat.
For tempering, heat oil in a tadka pan.
Add asafoetida, dry red chilies, cumin seeds, mustard seeds and curry leaves and wait till they crackle.
Now add chopped onions and saute till golden.
Add the tempering to the kadhi, stir well and serve hot.
Serve Kale Chane Ki Kadhi along with Steamed Rice, Aloo Bhindi Ki Sabzi, Phulka and Kachumber Salad for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/shaheen_ali/Kale_Chane_Ki_Kadhi_.jpg, 14
Ingredients: tomato,salt,ginger,bay leaves (tej patta),ghee,black pepper corns,milk,cloves garlic,dry red chillies,onion,badam (almond),cinnamon stick (dalchini),cloves (laung),mutton on the

Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy, 4 Dry Red Chillies,Salt - to taste,1 inch Cinnamon Stick (Dalchini),5 cloves Garlic,1 cup Milk,1 inch Ginger,2 Onions - finely chopped,5 Black pepper corns,2 Bay leaves (tej patta),1 tablespoon Ghee,2 Tomatoes - finely chopped,1/3 cup Badam (Almond),2 Cloves (Laung),300 grams Mutton - on the bone, 30, Parsi Recipes, To begin making the Badam Nu Gosht Recipe - Parsi Style Mutton In Almond Gravy we will first make the masala for the gravy.
To make the Badam gravy masalaSoak almonds in hot water for 10 minutes.
Drain the excess water and transfer into the mixer-jar In a mixer jar, along with the almonds add, ginger, garlic, dry red chillies, cinnamon, black peppercorns, and cloves.
Grind into a smooth paste with some water and set aside.
Wash and clean the mutton soak in hot water for about 10 minutes.
This will help remove the impurities if any and help tenderise the meat.In a pressure cooker, add the washed and cleaned mutton, bay leaves, salt, 1/2 cup of water and pressure cook for 3 whistles.
Turn off the flame and allow the pressure to release naturally.
Heat a skillet on medium heat, add the ghee, once the ghee has melted, add the onions and cook until it starts turning into a light brown colour.
To this add the freshly ground badam gravy masala and saute for about 6 minutes.Then add tomatoes, and salt to taste and continue to cook with the lid on for a few minutes or until the tomatoes turn mushy.
This takes a good 3-4 minutes.
Open the  pressure cooker and transfer the mutton along with the stock to the badam gravy masala.
Increase the flame to medium-high, add milk and give the Badam Nu Gosht a brisk boil for 3 to 4 minutes.This will help the mutton absorb the flavours.
Once done, turn off the heat and check the salt and seasonings and adjust to taste accordingly.Once done, transfer the Badam Nu Gosht to a serving bowl and serve hot.Serve the Badam Nu Gosht along with Cheese Garlic Naan Recipe and Shehenshahi Parsi Keema Pulao Recipe for a Parsi style Weekend Lunch.
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Ingredients: salt,mustard seeds,coconut,jaggery,cloves garlic,curry leaves,dry red chillies,tamarind,coconut oil,sesame seeds (til seeds),gawar phali (kothavarangai cluster beans) snapped

Gorikayi Palya Recipe - Karnataka Style Gawar Phali Sabzi, 1/4 cup Fresh coconut,2 sprig Curry leaves,3 Dry Red Chillies,Salt - to taste,1/4 teaspoon Mustard seeds,10 grams Tamarind,2 Dry Red Chillies,2 tablespoon Sesame seeds (Til seeds),1 teaspoon Coconut Oil,4 cloves Garlic - peeled,1 tablespoon Jaggery,250 grams Gawar Phali (Kothavarangai / Cluster beans) - snapped to bite size, 35, Karnataka, To begin making the Gorikayi Palya Recipe (Karnataka Style Cluster Beans Sabzi), steam gawar phali or cluster beans (Gorikayi) in a vegetable steamer or in a pressure cooked, adding 1 tablespoon water and cook for two whistles.Once cooked, turn off the heat and release the pressure immediately, so the Gorikayi remains green.Blend all the ingredients mentioned in the "To Grind" section to a coarse paste including fresh coconut, sesame seeds, garlic, dry red chillies, tamarind, jaggery and salt without adding any water.Heat oil in a kadai with a little oil.
Add mustard seeds and allow it to crackle.
Add curry leaves and red chillies saute till crisp.
Stir in the ground coconut mixture and the steamed Gorikayi and give it a stir to combine well.Check the salt and adjust accordingly.
Once done, turn off the heat and serve.Make this Gorikayi Palya for lunch or dinner and serve along with Thandu Keerai Sambar, Steamed Rice and Elai Vadam., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/19-Jan/Gorikayi_Palya_Recipe_Karnataka_Style_Cluster_Beans_sabzi-1.jpg, 11
Ingredients: tomato,tinda (apple gourd),salt,green chilli,cloves garlic using pestle mortar,red chilli flakes,coriander (dhania) leaves,dry red chillies,cumin seeds (jeera),sunflower oil

Pakistani Style Tinde Ki Tarkari Recipe - Apple Gourds Cooked With Tomatoes, 2 teaspoons Sunflower Oil,Salt - to taste,4 cloves Garlic - roughly pounded using pestle and mortar,1 teaspoon Cumin seeds (Jeera),1 Green Chilli - roughly chopped,1 sprig Coriander (Dhania) Leaves - for garnish,2 teaspoons Red Chilli flakes,2 Dry Red Chillies,500 grams Tinda (Apple Gourd) - sliced,2 Tomatoes - finely chopped, 30, Pakistani, To begin making the Pakistani Style Tinde Ki Tarkari Recipe (Apple Gourds Cooked With Tomatoes), wash, dry and cut the apple gourd into thin slices discarding the seeds portion in the centre.Heat oil in a heavy bottomed pan/kadhai on medium heat, add the mustard seeds and let it crackle.Add the dry red chillies, pounded garlic cloves and saute until the oil becomes fragrant.Add the chopped tomatoes and cook until they turns soft and a little mushy.Once the tomatoes are soft and mushy, add the sliced apple gourd/tinda, season with salt and cook until the gourds are half cooked.Now, add in the red chilli flakes, mix well and let the apple gourd cook until done with the lid closed.Once done, switch off heat and garnish the Tinde Ki Tarkari with coriander leaves and green chilli slices.Serve Pakistani Style Tinde Ki Tarkari Recipe (Apple Gourds Cooked With Tomatoes) along with Methi Ragi Soy Wheat Thepla Recipe and Kale Chane Ki Kadhi Recipe for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Tinde_Ki_Tarkari_Pakistani_Style_Apple_Gourds_Cooked_With_Tomatoes.jpg, 10
Ingredients: salt,red chillies,asafoetida (hing),mustard seeds,methi powder (fenugreek powder),gingelly oil,tamarind paste

Fruit Chili Chutney - Andhra Red Chili Chutney Recipe, 1 tablespoon Tamarind Paste,Salt - to taste,1 teaspoon Mustard seeds,2 tablespoons Gingelly oil,1/2 teaspoon Asafoetida (hing),100 grams Fresh Red chillies,1/2 teaspoon Methi Powder (Fenugreek Powder), 20, Andhra, To begin making the Andhra Ripe Red Chilli Chutney Recipe/ Pandu Mirapakaya Pachadi, remove the stalks of the chillies and thoroughly wash and pat dry them.Heat a little oil in a heavy bottomed pan.
Add the fresh red chillies and fry them on medium heat for 2 minutes.
Once done, remove and set them aside.
Let the chillies cool down a bit.Once the chillies come to room temperature, grind the chillies with tamarind paste into smooth texture or as per your required consistency.Keep scraping the sides of the Pandu Mirapakaya Pachadi and do not add much water while grinding.Heat 2 tablespoons oil in a pan.
Add mustard seeds and once it crackles add asafoetida.After 10 seconds, add in the red chilli tamarind paste and let it cook for about a minute.
Turn off the flame, allow the Pandu Mirapakaya Pachadi to cool and store it in an airtight container in the refrigerator.Serve Andhra Ripe Red Chilli Chutney/ Pandu Mirapakaya Pachadi along with Ghee Roast Dosa and Keerai Sambar for a weekday breakfast.
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Ingredients: cheese,britannia,butter cold,sugar,vanilla,icing sugar ( ml),instant oats (oatmeal),flour (maida),butter,carrot cake recipe leftover,walnuts

Leftover Carrot Cake Mini Trifle Recipe, Carrot Cake - 1 recipe or leftover,1/3 cup All Purpose Flour (Maida),1 teaspoon Vanilla Extract,130 grams Britannia Cream Cheese - at room temperature,1 tablespoon Sugar - powdered,1 cup Icing Sugar - (220 ml),30 grams Butter - cold and cubed,1/4 cup Walnuts - chopped,1/2 cup Instant Oats (Oatmeal),50 grams Butter (unsalted) - at room temperature, 60, Continental, To begin making the Leftover Carrot Cake Mini Trifle, in a bowl, add the carrot cake and crumble it using a fork.
Once done, keep it aside.To make the oats-walnut crumble, first put your oven on preheat at 180°C.Next in a bowl, add all purpose flour, oats, powdered sugar, chopped walnuts and give it a good mix.Next, add 30 grams cubed & cold butter to the oats mixture and rub the mixture with your hands until it resembles bread crumbs.Now spread the mixture in a baking pan and bake at 180°C for 15 minutes or until the crumble becomes golden brown in colour.
Once it’s done, keep it aside to cool down.While the crumble is baking in the oven, you can prepare your cream cheese frosting.
To make that, add cream cheese, butter, and vanilla essence to a bowl and beat at medium speed until mixture becomes creamy.Now start adding icing sugar, 1/3rd at a time, and beat at medium speed till sugar is well incorporated.
Your cream cheese frosting is ready.
Put your frosting in a piping bag and keep aside.This recipe makes 6 glasses of trifle (each measuring 250ml and 3 inches long).Now to assemble the trifle, first, divide your carrot cake crumbs into 12 equal parts as you need 12 layers of carrot cake (2 in each trifle glass).
Similarly divide your oats-walnut crumble also into 12 equal parts.Next, add a layer of carrot cake crumbs at the bottom of each glass.
It should be about half inch thick.Now on top of this first layer, add the layer of your cream cheese frosting.Next, add the third layer of the cooled oats-walnut crumble.Repeat the layers in the same order once more and that will become your 4th, 5th, and 6th layer.Your mini trifle glasses are ready.
Keep them in refrigerator for about 2 hours before serving.Serve these delectable Leftover Carrot Cake Mini Trifles as a dessert at your Tea parties along with a cup of Masala Chai or after a delicious meal of Pasta Aglio Olio and Savory Melon Salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/navneet289-gmail.com/Leftover_Carrot_cake_Mini_Trifle_1600.jpg, 11
Ingredients: salt,asafoetida (hing),mustard seeds,red chilli powder,curry leaves,bhindi (lady fingerokra),sambar powder

Vendakkai Poriyal Recipe (South Indian Style Okra Stir Fry Spiced With Sambar Powder), 1 sprig Curry leaves - roughly torn,Red Chilli powder - according to taste,1 teaspoon Mustard seeds,Salt - according to taste,1/2 teaspoon Asafoetida (hing),1 teaspoon Sambar Powder,500 grams Bhindi (Lady Finger/Okra) - cut into rounds, 50, South Indian Recipes, To begin making the Vendakkai Poriyal Recipe, we will be using a Wok or Kadai style pan to cook the okra.Heat a tablespoon of oil in the wok; add the mustard seeds and allow it to crackle.
Once the mustard seed crackle, add the curry leaves and the cut Vendakkai (Okra).
Sprinkle some salt and cover the pan.
Keep the heat on medium and cook the Vendakkai (Okra), until you see its getting moist and softened (partially cooked).
This will take about 4 to 5 minutes.As soon as you notice moisture on the Vendakkai (Okra) and it is partially cooked, place a large ladle in the wok and cover the wok again.
With the ladle in place and the lid slightly ajar, we are allowing the steam to escape from the wok at the same time allow the Vendakkai (Okra) to get cooked through.The reason we are keeping the lid slightly ajar, is so that we are letting some moisture escape and prevent the Vendakkai (Okra) to get mushy and gooey.Once you notice the Vendakkai (Okra) is cooked through and is soft, add the sambar powder, asafoetida and give it a stir.
Stir-fry for another 3 to 4 minutes keeping the wok open so the spices get well blended into the Vendakkai (Okra) Poriyal.Once done, check the salt and spice levels and adjust to suit your taste.Serve the Vendakkai (Okra) Poriyal along with steamed rice for lunch, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Vandakkai_Curry_Recipe_South_Indian_Style_Spiced_with_Sambar_Powder-6.jpg, 7
Ingredients: idli dosa batter,salt,coconut,turmeric powder,banana

Raw Banana Dosa Recipe, Salt - to taste,1/2 cup Fresh coconut,1 Raw Banana - boiled and cut into small pieces,1/4 teaspoon Turmeric powder (Haldi),2 cups Idli Dosa Batter, 40, Indian, To begin making the Raw Banana Dosa Recipe, make the dosa batter ready by following the recipe link.Pressure cook the raw banana with water and turmeric powder for about 4 whistles until it becomes soft, remove the skin and chop them into small pieces.Grind the raw banana along with coconut by adding little water to a smooth paste.Add the paste to the dosa batter and mix well.Check the salt levels and adjust to suit your taste.Heat a skillet on high heat; Pour a ladleful of batter in the center and hold the ladle and spread the batter to form an uttapam.Drizzle about a teaspoon of oil around the edges and towards the insides.Cook the dosa on both sides, until you noticed it has browned a little and has slightly crispy edges.To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet.
Iron skillets maintain heat and brings out a perfect texture to the dosa.Serve the Raw Banana Dosa Recipe along with south Indian Chutney or a Tomato onion chutney recipe to enjoy your breakfast.
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Ingredients: salt,nutmeg powder,coconut,ghee,cardamom (elaichi) podsseeds,pistachios,jaggery,raisins,water,poppy seeds,badam (almond),rice flour,chironji

Traditional Steamed Modak Recipe (Ukadiche Modak With Rice flour), 1 teaspoon Chironji - optional,1.5 cups Water,1 teaspoon Ghee,1 cup Rice flour,1/2 cup Jaggery - grated,1.5 cup Fresh coconut - grated,3 to 4 Cardamom (Elaichi) Pods/Seeds - powdered,1 teaspoon Rice flour,1 pinch Nutmeg powder,1 teaspoon Poppy seeds - roasted,5 Badam (Almond) - sliced,1 tablespoon Raisins - optional,6 to 7 Pistachios - sliced,1 pinch Salt, 65, Maharashtrian Recipes, To prepare Traditional Steamed Modak Recipe (Ukadiche Modak With Rice flour), begin with making the stuffing for modak.
Combine coconut, ghee and jaggery in a Non-stick pan.Cook on medium heat for about 3 to 4 minutes.
Make sure that you do not overcook the mixture.Add the roasted poppy seeds, grounded cardamom, nutmeg powder and other remaining filling ingredients.
Mix well and keep aside.In the same pan, heat the water along with ghee and pinch of salt.Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.Now cook this mixture on very low heat for about 2 to 3 minutes.Now switch off the flame and cover this pan with lid for 4 to 5 minutes.Now take this dough in a big bowl or plate.
Allow to cool till the temperature you can handle to knead.
Dip you palm in cool water and knead the hot dough very well.If dough looks hard or dry, then add a little warm water and continue to knead dough till completely smooth and pliable dough is made.
Rest the dough covered with a damp cloth.Assembling & Steaming Ukadiche ModaksTake a small ball of dough and roll thinly between hands, stretching the dough with fingers to a disk of about 3-4 inches diameter.Keep the dough disk on you palm and add the sweet Ukadiche Modak filling in the center.Pinch the edges of the circular dough disk to make protruded edges.
Bring together all the pinched folds in the center.Make all traditional Ukadiche Modaks this way and keep aside.
Cover with a cotton napkin.Use a Steamer to steam the modaks for 10-15 minutes or till done.Drizzle a few drops of ghee on Ukadiche Modaks and serve Traditional Steamed Modak Recipe alongside Poor and Aloo Methi Masala Recipe or Vatana Usal Recipe.
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