Sunday, August 31, 2014

Thursday, August 28, 2014

Ellu Kozhukattai - Vinayagar Chathurthi Recipe

Tomorrow is Vinayagar Chathurthi, thank god it is Friday!! Oh yes, it is weekend here and i get to concentrate on pooja and not on school going kid or office going big fella!! I have planned for regular Modagam, Chana Sundal and ulundu vada. Amma makes Savoury/Ulundu Kozhukattai too. Here there is no takers for so much food. Apart from the regular modagam, i m planning to do Ellu/sesame kozhukattai this time. Coz, bala just loved them when i made a sample for the post. He kept asking for second help and i had to make him wait till i complete clicking!!! 
The below measurements make 10 kozhukattai's, so if you are planning to make more, increase the quantity accordingly.

Ingredients for the Mel Maavu (for 10 kozhukattai's)
1/2 Cup Modak flour/Kozhukattai Maavu (please see notes)
3/4 Cup Water
1/4 tsp salt
1/2 tsp gingely oil
2 tsp oil (while making kozhukattai)
  • Heat water along with salt and oil in a heavy bottom pan. Once it starts to boil, reduce the flame to simmer and add flour slowly to it.
  • Take it off the flame and mix vigorously to incorporate the flour with water to get a gooey-dough. Cover and keep aside.
  • Transfer the dough to flat plate or on to kitchen counte, when it is warm enough to touch, grease your hands with ghee/gingely oil and knead it to get a soft pilable dough. Cover and keep aside until use.
Sesame/Ellu Poornam

2 tbsp Sesame seeds
2 tbsp Powdered jaggery
a pinch of cardamom

  • Dry roast the sesame seeds in a pan. When it starts spluttering, take it off the flame.
  • Let it cool. Take it along with jaggery and cardamom, pulse it few times in a mixer/food processor to get a fine powder. 
  • Do not run the mixer/processor continously or else you will end up with paste. Keep aside until use.

To Make the Kozhukattai
  • Divide the Dough into 10 equal-sized balls. Take the dough and Shape it into a small bowl. use your thumb, index finger and ring finger of both your hands to shape it. I have attached a Video, hope it helps.
  • Fill the modagam/mothagam with a tsp ful of sesame filling, bring the ends together and close it with a pointed edge. Repeat the same for rest of the dough.
  • Steam Cook in a Steamer or in a pressure cooker without Whistle for 8 -10 minutes. Take it off the stove, Serve it to Lord Ganesha and Hog!!!


  • During Ganesh Chathurthi we get Modak/Modagam Flour or Kozhukattai Maavu in Indian stores here. We can also use the normal Rice Flour/Idiyappam Flour for making this. The Difference is the amount of water it needs. 
  • If using regular rice flour the ratio of Flour and Water is 1 : 2, if using Modak Flour/Kozhukattai Maavu then it is 1.5 : 2.

Thursday, August 21, 2014

Thinai & Godhumai Rava Laddu/தினை & கோதுமை ரவை லட்டு

I m back at my den after almost 2 months. Home looks fine, i still got to unpack my suitcases, ufff, tough job-e!!! Last week was a bit tight, lots of work, lots of shopping and a bit sight seeing here and there, so my sleep was almost only 4-5 hours a day. That is now affecting me totally and my brain is in a auto-shut off mode, not ready to wake-up at all. But then, who will come and feed me and my kids, not to forget poor hubby, who is going oohh and ahhh over a simple boiled rice and rasam made yesterday. So, i m literally forcing myself out of that shut-off mode to toddler @ home mode!! :)
A-midst all these, i m here to do my Yoga, yes blogging is equivalent to Yoga, atleast to me!!!! These ladoos, i made @ Mom's place for Sri Jayanthi. Both appa and amma enjoyed them as they never touch the regular ghee laden or other sweets.  Since this was made using millets, uses only half the sugar needed and also is portion-controlled, they had their sweet-tooth satisfied.

Ingredients (Makes approximately 12 ladoo's)
1/2 Cup Thinai/foxtail millet/தினை
1/2 Cup Wheat Rava/Lapsi/ கோதுமை ரவை
3/4 cup sugar
2 nos clove
1/2 tsp cardamom powder
1/2 cup melted ghee
2 tbsp roasted & chopped mixed nuts ( almonds n cashewnuts)

  • Dry roast Thinai/foxtail millet and wheat rava separately. Keep aside and let them cool. 
  • Grind them separately to a fine powder.  Transfer the fine powder to a flat plate. Take sugar and clove together and powder it to fine.
  • Add this powdered sugar to the powdered thina/foxtail millet and wheat rava. Mix them well together. Add roasted nuts to this mixture. Mix well.
  • Now to start making the ladoo's, add a tsp or two of ghee to this mixture, grab a fistful of flour mix and start making balls, by shaping it tightly in your fist. Once it holds shape, keep it separtely in a flat plate. Repeat the same with the remaining flour mix.  
  • Store in an air-tight container on the kitchen-top. Stays good for a day or two, can be refrigerated for a week. 
  • Roasting and Powdering should be done separately for the millet and sooji.
  • if you do not want to use ghee for making the ladoo's, you can use milk. But the shelf life would be very less and must definitely be refrigerated.
  • you can even roll the ladoo'si in dessicated coconut of more nuts for an extra oomph and richness. 
  • Makes a good gift on a festive day.
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