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Before you jump to Mango Modak recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
Are you wanting to drop weight or just enhance your health? Watching the foods that you eat and also the fat and calories you consume is a excellent way to keep on a happy and healthy route.
Eating healthy is often the toughest when dining outside. Lunch menus tend to be stocked full of enticing pictures, but often lacking from these is the significant information, such full carbs and fat. For that reason, you might find it tough to make healthy decisions out of a lunch menu.
The very initial step in creating healthy choices from a dinner menu is picking your location wisely. In case you’ve got multiple options, when looking to dine out, it is vital that you provide each option a quick examination. Though fast food institutions are starting to incorporate healthy foods and foods into their menus, you might find it easier to eat healthy in a traditional family restaurant.
You can also make healthy choices from a lunch menu by looking for a healthy eating section. Since the foods which we eat continue to be a controversy surrounded by debate, lots of restaurants have begun developing healthy eating sections on their menus. These segments are often filled with low calorie meals and side dishes, in addition to those that are low in fats or saturated fats.
Using your very best judgment is just another one of the many ways which you may make healthy decisions from a lunch menu. This can be best accomplished by analyzing dinner pictures onto a single menu. It is also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, then make sure you ask for a reduced amount.
Talking of asking for a reduced amount, you may want to ask any questions that you have. Would you prefer to understand if the restaurant includes low fat sweet, sour cream, or mayonnaise? You won’t want to assume they do; therefore, you may want to ask your server. In reality, you might also wish to inquire about carbs and fatloss. However, this information isn’t always readily available to customers.
Even if after taking the aforementioned approaches, you’re unable to locate satisfying healthy foods in your own lunch menu, so you may want to order a healthy side dish or drink. Water is a great option, especially when compared to soda. Salads make great side dishes, particularly the ones that are eaten without a salad dressing or low-fat salad dressingtable. Naturally, you will want to take more actions to make certain that you choose a healthy meal, but should you choose to forgo low calories for taste, then take additional steps to make sure that you get some nutrition.
We hope you got insight from reading it, now let’s go back to mango modak recipe. You can have mango modak using 7 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Mango Modak:
- You need 200 gm alphonso mango pulp
- Provide 50 gms mango chunks finely chooped(preferably sweet alphonso)
- Prepare 250 gm modak rice flour (different from normal rice flour)
- Prepare 100 gm jaggery
- Take 50 gm sugar
- You need 1 tablespoon oil
- Get 1 teaspoon salt
Steps to make Mango Modak:
- I prefer adding no other flavours except for mango, to have a perfect mango taste hence not using any other ingredients like cardamon or rose water etc. First, add the grated fresh coconut to a large wok/kadhai and roast it for about 3 minutes until a pinkinsh colour develops. Then add jaggery and sugar and keep mixing on medium flame until jaggery starts dissolving
- As the jaggery dissolves, add in only 150 gms (out of 200 gms) of mango pulp and mix well, let thw mixture get dry (not too dry though), remove from flame and let this mixture cool well
- Lets prepare the outer covering- for this first sieve the remainder mango pulp for any lumps. In a wok boil 1 cup of water, as the water comes to boil, add salt and oil, and then add the strained /sieved mango pulp to the water and mix well.
- Let it come to boil, lower the flame and add the modak rice flour and keep mixing, you will see not all the mixture is absorbing water and sone is left dry, thats the correct texture we need. Cover and let it cook on very low flame for jus 2 minutes, (not more than 2 minutes). Turn off the flame and let it come to room temperature. It has to be pretty warm when you start kneading the dough out of this, Knead until a soft dough comes out of it, you can add a tablespoon of water if required
- Meanwhile, the stuffing is nicely cooled, add the finely chopped sweet mango chunks. Take about a small to medium size ball of the dough and slightly flatten it, apply a 2-3 drops of oil on both sides and start making round katori shape just as we would make for momos. The thickness of this katori should be medium
- Add a spoonful of stuffing at the centre of katori and start pleating the sides in circle using fore finger and middle finger, once all pleats are ready… Start bringing them together with the help of your little finger and palm of same hand, close at the top and create a mountain shape
- Put the idli steamer with water on high flame, align all the modaks slightly apart from each other as they grow a bit in size post steaming. Cover with lid and let it steam for 15 minutes. You can test by touching the modak, if no dough sticks to your finger, it's done.
- Traditionnaly we maharashtrian serve modak with pure desi ghee… It tastes yummy when served warm… Not too hot.. Not too cold… The covering need to be warm to be metled instantly in your mouth. Garnish with a strand of kesar to give it a royal touch… And your seasonal fame mango modak are ready to be relished… 😉👍
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