Rice Modak

Time 45 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Basmati rice flour 1 cup

Ghee 1 tsp

Water 1 cup

Salt to taste

For steaming

Idli stand for steaming

Method

For dough

Boil water in the vessel. Add ghee and salt. Stir well. Then add rice flour slowly by stirring continuously. Then switch off the flame. Cover with lid and keep aside for 10 min. Then knead the dough. It should be not hard or soft. Keep it aside. 

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now add grated coconut in thick bottom pan, add jaggery and velchi powder, salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing

Divide dough into round balls of 1 inch in size. Apply ghee on the hands. Gently press evenly and make puri type shape, add 1 spoon of saaran / stuffing at the center. Now fold the sides at the center to make nice modak shape. Make remaining modaks accordingly.

Keep modak in idli stand and steam for about 10 min. 

Spinach Bread Omelette

Ingredients

Bread slices 4-5

Finely chopped spinach 1/2 cup

Finely chopped onion 1/4 cup

Besan 2 tbsp

Corn flour / aararoot flour 2 tbsp

Chaat masala 1/4 tsp

Red chili powder 1/5 tsp

Water 2 tbsp

Salt to taste

Oil for shallow fry

Method

Make a batter adding all ingredients. Batter should be like idli batter. Dip the bread slice in batter on both sides, then again dip in soyachunk powder and shallow fry on non stick pan on both sides till golden brown. 
Serve with sauce.

Tip
Aararoot powder works as a good thickening agent and rich in proteins so i use aararoot powder instead of corn flour.

Variation
With same ingredients i added fresh crushed corn and brown bread. It tasted wonderful with mint chutney.

Spinach Soya Chunk Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Soya chunks 1 cup

Spinach leaves 3-4 cups

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Ginger Garlic paste 1/4 tsp

Green chilies 2-3

Coriander 1 tbsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

1. Soak rice in water for 1/2 hour.

2. Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 10 -12 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Keep soya chunks aside.

3. Grind spinach, coriander and chilies in blender. Keep it aside.

4. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste. Saute for few minutes. Add spinach  mixture. Fry for 4-5 min. Then add rice and saute for about 5-6 min on medium flame. Then add soya chunks. Mix well. Then add garam masala, saute for 2-3 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and soya chunks. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min till it is done. Serve with papad and salad.