Search Results for: label/Kozhukattai

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)
Method
  • 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

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

Method
  • 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!!!

Notes

  • 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.


Kozhukattai/Modak Varieties







Ammini Kozhukattai/Mani Kozhukatai/Savory Rice Dumplings

Mani Kozhukattai/Ammini Kozhukattai, small marble sized rice balls, steam cooked and tempered with spices, a snack that will be made in many south-indian household the same day as Ganesh Chathurthi or the next day with the leftover kozhakattai dough. 
When we were growing up, amma makes extra dough, so she make this in the evening. We kids love to roll these cute little dough balls, it is steam cooked and and the aroma of tempering, makes you feel even more hungry for it!

There is another version of this cute snack, where in all the spices are added to the flour itself and then it is rolled into balls,steam cooked and tempered. My father-in-law loves that version, though i have never tried it. 
I always prefer to make this one. I have quite a few fans for this ammini kozhukattai. Few of my friends kids come home for navrathri, just to taste this as i make it regular for navrathri neivedhiyam also. What more you need when you get special requests from these little people to make it especially for them. 

It is such an easy recipe to make. Takes very less effort, if you engage your little hands for rolling the balls. I have added some veggies to make it more healthy, it is purely optional, if you don’t prefer veggies, just omit them and do plain tempering.



Ingredients
1 cup rice flour, I used store-bought idiyappam flour
2 cups of water
1/4 tsp salt or to taste
1 tsp of gingely oil/ vegetable oil
2-3 tbsp freshly grated coconut
1/2 cup thinly sliced carrots
1/2 cup of thinly sliced capsicums



Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp split urad dal/dehusked black gram dal
2-3 no red chilies, increase/decrease according to your spice level
4-5 curry leaves
hing a pinch
a pinch of turmeric powder

Method

  • In a wide Pan or Kadai, heat 2 cups of water. When the water starts boiling, add Salt and oil and reduce the flame. 
  • Add the Rice Flour and using the whisk, whisk it well. A whisk works better than a ladle. The flour will start absorbing the water and forms a dough. Take it off the flame. Keep it covered for 5-10 minutes.
  • When it comes to touchable warm, add a tsp of oil and knead it to a soft dough. Grease your hands with oil and start making small marble-sized balls out of it. 
  • Arrange the balls in a steamer or an idly plate and steam cook for 5-10 minutes.  Take it out of the steamer. Let it cool for 5-10 minutes.
  •  Heat a oil in a wide pan, once it is hot, splutter mustard seeds, add hing, curry leaves, and chilies, saute this for 30 seconds. Now add urad dal to this and saute until it turns golden brown.
  • Now add sliced carrots and capsicums. Add salt to it, cover and cook for 10 minutes in a simmer flame.
  • Remove the cover and now add the steam-cooked balls to it and mix together well. Add the grated coconut to this and Mix well. Let this sit on the stove for another 2-3 minutes for the flavors to mingle well.
  • Take it off the heat and serve it warm along with your evening coffee/tea.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Ulundu Kozhukattai/உளுந்து காெழுகட்டை/Savory Rice-flour dumpling with Urad dal stuffing

On the last day of the marathon, i m bringing you a traditional kozhukattai made during Ganesh chathurthi. Uppu Kozhukattai/Ulundu Kozhukattai, this is the first time i m making these, though amma says, it is a custom in our side to make it for Chathurthi. I have always made Jaggery Kozhukattai/Modagam. After tasting them today, i will definitely make them for Chathurthi again. 

Apart from a traditional neivedhiyam, it is a protein power-packed lentil snack, it is also steam cooked, that adds more to the health-quotient. Try them and let me know how it turned out.


To Make the dough
Ingredients

1.5 cups Modak Flour or Kozhukattai Maavu/Rice Flour (If using Rice Flour, Please See notes)
2 cups water
1/2 tsp salt
2 tsp gingely oil


Method
  • In a wide pan, boil the given amount of water. Add salt and a tsp of gingely oil.When the water starts boiling,  reduce the flame,  add the rice flour,  little by little and keep stirring.  Or else take the boiling water out of the flame,  add the rice flour, mix well to form a sticky dough without lumps and  return it to the flame again.
  • Let it sit on the flame for another 8-10 minutes. Add another tsp of gingely oil and keep stirring. The Dough might still be sticky. Take it  off the flame, Keep it Covered until it becomes warm enough to touch.
  • When it is warm, Knead it well to form a pilable dough, Keep it covered it until use.

To Make Ulundu Pooranam

Ingredients
1 Cup of urad dal
7-8 nos red chilies
2 sprigs of curry leaves
Salt to taste

Tempering
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp hing
1/2 tsp chana dal


Method

  • Soak urad dal in water for 30 minutes. After the given time, drain the excess water.Take it with rest of the ingredients in a mixer and grind it to a coarse paste without adding water.
  • Transfer the ground mixture to another plate. Divide the ground mixture into 4 balls and steam cook for 10 minutes in a steamer or idly cooker. We used idly cooker and used idly plates for steaming.
  • Once steamed, take it off the stove, transfer the steam cooked balls into a flat plate and crumble them.
  • Heat a kadai with oil given under “tempering”, splutter mustard seeds, add hing and chana dal. Once the dal turns brown, add the crumbled urad dal mixture to it and mix well. Saute in a simmer flame for 4-5 minutes. 
  • Let it be on the stove until it dries up a bit, take it off the flame. Keep it aside until use.

Making the Kozhukattai

  • Knead the dough using a tsp of gingely oil to make a smooth and soft dough.
  • Divide the Dough into 25 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.
  • Place a 1 or 2 tsp of urad dal filling into it, bring the ends together and close it with a pointed edge. Repeat the same for rest of the dough.
  • I tried using the modak mould to shape the modaks, somehow made around 15-18 modaks. But need some practise to get it perfect.
  • 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!!!

Notes
  • 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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42

Modagam/ Modak/Thengai Poornam Kozhukattai/Steamed Dumpling with Coconut Filling

Modagam/Modak is the favorite Neivedhiyam/Offering to Lord Ganesha. This Post was due before Ganesha Chathurthi, but due to some personal work i couldn’t do it on time. Neverthless, we don’t need a reason to enjoy these cute lil dumplings. Making of the dough is the trickiest part in Modagam/Modak. If you get the dough right, you have it all right.
The traditional way making the flour, is to soak rice, dry it in shade and grind it in a grinder called Eyanthiram/Ghatti or our very own Mixie. But now, since people find little time, we have ready-made flour available in the market. 

Ingredients
1.5 cups Modak Flour or Kozhukattai Maavu/Rice Flour (If using Rice Flour, Please See notes)
2 cups water
1/2 tsp salt
2 tsp gingely oil

Method
  • In a wide pan, boil the given amount of water. Add salt and a tsp of gingely oil.
  • When the water starts boiling,  reduce the flame,  add the rice flour,  little by little and keep stirring.  Or else take the boiling water out of the flame,  add the rice flour, mix well to form a sticky dough without lumps and  return it to the flame again.
  • Let it sit on the flame for another 8-10 minutes. Add another tsp of gingely oil and keep stirring. The Dough might still be sticky. Take it  off the flame, Keep it Covered until it becomes warm enough to touch.
  • When it is warm, Knead it well to form a pilable dough, Keep it covered it until use.
To Make Thengai Pooranam/Sweetened Coconut
Ingredients
1.5 Cups of Freshly grated Coconut
1.5 Cups of Grated Jaggery
4-5 pods of cardamoms,  crushed

Method
  • In a Pan, add grated coconut, grated jaggery and crushed cardamom pods. Keep Stirring.
  • It will first leave out some water, after 5-8 minutes, it will come together, leaving the sides of pan. Take it off the flame. Let it Cool.
To Make Modagam/Modakam
  • Divide the Dough into 25 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 Coconut 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!!!
Notes
  • 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.

Ganesha Making using Kozhukattai maavu/Rice flour/Eco-Friendly Ganesha using Rice Flour

Yay, finally the last post of the Buffet on Table, Mega BM!!! pheww, never thought i would do it and here i m at the finale!!!! Thanks a ton to my BM Family, for pushing me!!! Hugs to you all!!!
The final post on Bloggers choice, i present you how i made my first ever Ganesha, the eco-friendly way. Ganesha, the Lord of good beginnings, is here to end the September Mega BM post. I have never attempted to make my own ganesha before, coz i know me and art stand in opposite direction. But this Ganesh Chathurthi, seeing many home-made eco-friendly ganesha’s i too wanted to try one. 
I have made mine using Kozhukattai maavu/dumpling flour. It is pretty easy to make and all u need a little bit creativity to decorate. Trust me when i say you can do it, when i have made it to look like the Lord, i m sure anybody can do it!!! 
This is the Ganesha i made for Chathurthi, named him Spice Ganesha. I couldn’t take step-by-step pictures that time, so i made him again today just for clicks. Hope u like it and try it for your next pooja. 
He is completely eco-friendly, you can say bye to him by dipping him any water body or keep a bowl full of water at home and immerse him there and use the water on your plants. So, lets begin the final post of this BM!!!! 🙂 


Ingredients
1/2 cup Rice flour
1 cup of Water
1 tbsp of oil
A bit of patience and 1/2 an hour time.
2 or 3  tooth picks for support

For decoration
few cardamom pods for tusks, crown and earrings
peppercorns for eyes
Vermilion or Red food color
Turmeric or Yellow food color

Method

  • Boil water in pan, take flour in  a large bowl. Add oil to the boiling water, take it off the stove and pour it over the flour, stir well using a wooden ladle. All the flour and wter should be well mixed. Keep it covered for 10 minutes. 
  • After 10 minutes, when it is warm enough to touch, collect and knead the dough into a ball. Take a clean pooja plate to place the Ganesha. Now let us start. Hope the pictures are self-explanatory.
  • Before you start, please understand that it is a delicate Ganesha. So, please do not handle him rough. Secondly it is made of rice flour, it is suitable only for 2 day pooja, where we bid him adieu the second day, so do not try this for 5 or 10 day pooja.
  • Keep a bowl of water mixed with little oil by your side, Wet your hands whenever you shape a piece of dough, slightly wet dough sticks better. 

Make 2 such logs of dough for the legs. Shape them like a question mark. Place one on the right side of the gnaesha like a stnading mountain and the other on the left side like a  > shape. 

Make 2 logs like this, shape one like a spoon for the left-hand of Ganesha and other like a spoon turned other way for right hand. place 4-5 small balls of dough on the left hand, to look like he is holding modagams. 

Here your Ganesha is ready, decorate him as you wish. I have used vermilion and turmeric for the decoration. Cardamom pods for the tusks ad earrings. Peppercorns for eyes.



Tomato-Garlic Rice – Day 3 Blogging Marathon

Another Quick to make Rice Recipe is Tomato Rice. There are ‘n’ number of ways to make this simple, yet tasty rice. I love this with a dash of Garlic and crunchy nuts.

Ingredients
1 Cup Rice, Cooked
2 Large Tomatoes, Cut into 1 inch Cubes
3 Green Chillies, finely Chopped (can be increased, according to taste)
5-6 garlic flakes, thinly sliced
1 tbsp Freshly grated Coconut
Salt to taste
2 – 3 tsp Oil/ghee
1/2 tsp Mustard Seeds
1/4 tsp turmeric powder
Hing a pinch
Roasted Cashews, Fresh Coriander Leaves for Garnishing

Method

Heat Oil/Ghee in a Kadai, Splutter Mustard Seeds, add hing. Add Garlic and Chillies. Once the garlic turns brown, add Tomatoes and turmeric powder, add little water and Cook until Soft. Keep the Flame low while cooking tomatoes. Once they are done, Add Coconut and Put off the flame. Add Rice, Mix well. Adjust the Salt. Garnish with Roasted Cashews and Fresh Coriander. Serve Hot with Raita or Some Crisps!!!
You can replace cashews with roasted Almonds or Peanuts. If you want the rice to be more spicy, try adding 1 or 2 Red Chillies while seasoning or add some Pepper Powder while serving.

Check out the bloggers doing the Blogging Marathon, along with me..
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika 
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind , Srivalli
Rice Varieties: Champa, Divya, Padma

Group 2
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and myself

Oats and Peanut Butter Cake – Day 2, Blogging Marathon #4

This recipe is inspired from Madhuram’s. I have halved the recipe and omitted cocoa.And Also, used oats flour instead of whole oats. So, for the original recipe please follow the link. 

Ingredients
1/2 Cup All Purpose flour
1/3 Cup Oats flour 
4 tbsp Sugar
1/2 tbsp Baking Powder
1 tbsp Peanut Butter
1/2 Cup Milk
1 tbsp Choco chips


Method

Sieve together All Purpose Flour, Oats flour, and baking powder.  In a Saucepan, melt peanut butter with milk, stirring constantly. Take it off the heat and let it cool completely. Now incorporate the dry and wet ingredients together. Take care, not to over-mix. i used two small silicon palm-sized, heart-shaped moulds to get two flat cakes. Grease the mould and pour the batter to half its level. Arrange the Choco- chips on top. 
Bake in a pre-heated Oven @ 180C for 20-25 minutes. Baking Time differs from oven to oven. so, please do the Tooth-pick test to check the done-ness of the cake.



Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Yellu Podi Saadam/Sesame Rice – Day 6 Blogging Marathon

It has been a hectic day. My Son isn’t well from yesterday night. Though everything was ready in the morning, i couldnt find time to sit and do the post. Atlast found some time to finish it before the day ends. Sesame Rice is another flavourful rice, very quick to make.

Ingredients
1 cup Rice,Cooked
2 tbsp White Sesame Seeds
3 -4 nos Red Chillies
1 tsp Urad Dal/Black Gram Dal
3-4nos Cashews
Salt to taste


Seasoning
2 tbsp Gingely Oil/Ghee
1/2 tsp Mustard Seeds
1/4 tsp broken urad dal/Black Gram dal

Hing a pinch
Curry leaves a few

Sorry for a Bad Picture!!!!!!

Method

Heat a pna ad dry roast the seeds in a low flame till light brown in colour.  Heat half a tsp of oil and fry red chillies with black gram dal and Cashews.  Cool the ingredients and Powder them.  Heat rest of the Oil/Ghee Separately and splutter mustard seeds and fry curry leaves and hing. Add Broken urad dal and fry them until brown.  Add Cooked Rice with Salt and the grounded powder. Mix Well. Garnish with any Roasted Nuts or just coriander leaves.  



Check out the bloggers doing the Blogging Marathon, along with me.. 
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind, Srivalli
Rice Varieties: Champa, Divya, Padma 


Group 2
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,
Kids Friendly: Vatsala, Jay, Kamalika
Seven Days of Rice: Veena Krishnakumar, Padma Rekha and myself

Purple Cabbage Rice – Blogging Marathon Day 4

I have always used Cabbage to make Kootu or plain curry with Grated Coconut and green chillies. Never tried them as Rice Mix.  Once Saw Nithya’s Purple Cabbage Rice and Fell in love with that Color. Came across a Cabbage Rice (Normal Green Cabbage)recipe in Mallika Badrinath’s CookBook, made it using Purple Cabbage for today’s Lunch!!! Tasted so Good and though I didnt get the color like Nithya, it was fine.  Surprise your fellow’s with this Delicious, Colorful Rice, if they don’t find this Nutritious Veggie Interesting!!!!



Ingredients
1 cup Rice, Cooked
1 cup Purple Cabbage, Shredded/Finely Chopped (Green Cabbage can also be used)
2 Medium Onions
3 tbsp Oil
Salt to taste

Grind Together
1/4 Cup freshly grated Coconut
2 tbsp Roasted Gram dal
8 – 10nos  Green Chillies
1/2 inch Ginger
1 bunch Coriander leaves

For Seasoning
1/2 tsp Mustard
1/2 tsp cumin Seeds
2 nos Red Chillies
1 tsp Gram dal (Optional)
4-5 nos Cashews (optional)

Method

Grind the Masala to a fine paste using minimum water.  Heat Oil, add the seasoning ingredients one by one.  Add finely chopped onions and fry till crisp. Add Shredded/Finely Chopped Cabbage and fry till cooked.  Add the grounded masala and fry till nice aroma arises.  Add Rice and Salt and fry in a high flame for few minutes.  Garnish with Coriander leaves. 

Check out the bloggers doing the Blogging Marathon, along with me.. 
Group 1 
30 Minutes Meals: Gayathri Anand 
Baked Goods: Monika
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind, Srivalli
Rice Varieties: Champa, Divya, Padma


Group 2 
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and Myself