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  • Sri Ganesh Chaturthi: Kozhukattai Recipe

    August 23, 2009 By: admin Category: Festives & Sweets

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    Kozhukattai or Moodak Recipe is the special dish for Ganesh Chaturthi

    Ingredients:

    Rice flour – 2 cup

    Water – 1 1/2 cup

    Cardamom powder – 1/4 tsp

    Coconut – 1 cup

    Jaggery – 1/2 cup

    oil – 2 tsp

    Method:

    1. Take little water in a tawa, heat it and add the powdered jagerry.

    2. Once jaggery melts and add the coconut and mix well.

    3. When it thickens add cardamom powder and turn off the stove.

    Poornam or the sweet stuffing is ready.

    4. Heat 1 1/2 cup water and add a pinch of salt and 2 tsp oil to it.

    5. When water starts boiling, add the rice flour and mix well.

    6. Allow the recently mixed rice flour to cool down a bit and start making small cups  and fill the poornam inside and close the corners.

    Note: You can either close it sidewise or in the top. Just check out both ways in the pics.

    Kozhukattai closed sidewise

    Kozhukattai closed side-wise

    Moodak (closed at the top) specially for Ganesh Chaturthi

    Moodak (closed at the top) specially for Ganesh Chaturthi

    7. Steam cook the prepared kozhukattai for min 7-10 mins and kozhukattai is ready.

    Murungaikeerai Kozhukattai Recipe

    August 20, 2009 By: admin Category: Breakfast/Easy tiffin


    Ingredients:

    Unpolished Rice – 2 cup

    Coconut milk – 1 cup

    Ginger – small piece

    Green Chilli – 3

    Murungai Keerai or drum stick leaves – 2 cup

    Coconut oil – 2 tablespoon

    Mustard – 1/2 tsp

    Urad dhal – 1 tsp

    Raw Ground nut or peanut – 1/2 cup

    Asafoetida – a pinch

    Grated Carrot – 1 cup

    Salt – to taste

    Water – 1/2 cup

    Method:

    1. Break the rice to rava consistency in the mixie.

    2. Grind ginger (peel off skin) and green chilli to a fine paste.

    3. Now take a thick bottom pan, heat coconut oil and add mustard, urad dhal and groundnut and saute.

    4. Add asafoetida, ginger-chilli paste, cleaned drumstick leaves and saute.

    5. Now add the grated carrot and allow it to cook for few seconds and add half cup water and coconut milk. Allow it to boil.

    6. Add broken rice and mix well and add salt and allow it to cook for few mins.

    7. When the mixture thickens turn off the stove and allow it to cool.

    8. Now make small kozhukattai’s and steam cook it.

    Our Murungai keerai Kozhukattai is ready.

    Murungai Keerai Carrot Kozhukattai

    Murungai Keerai Carrot Kozhukattai

    Note: Unpolished rice is rich in fibre, protein and B-complex. Drumstick leaves are very good for anemic people. Hence you serve your family with a healthy balanced diet.

    Vazhaipoo Vadai Recipe

    August 15, 2009 By: admin Category: Sidedish, Snacks


    Ingredients:

    Vazhai poo or plantain flower – mediun size 1 or cleaned and chopped 2 cups

    Toor dhal – 1 cup

    Channa dhal – 1 cup

    Red chilli – 2

    Green chilli – 2

    Onion – 2

    Oil – for frying

    Curry leaves – 4 tsp

    Salt – to taste

    Method:

    1. Soak the toor and channa dhal in water for half an hour.

    2. Grind it lightly along with red chilli, green chilli and curry leaves.

    3. Now add chopped plantain flower, onion, salt and grind.

    4. Do not make it to a fine paste. Also need not add water.

    Note: If required sprinkle water.

    5. Heat oil in a pan and take small portions of the prepared batter and flatten it and slowly drop it into the heating oil.

    6. Allow it until golden brown.

    Vazhai poo vadai

    Vazhai poo vadai

    This vazhai poo vadai will be very tasty even if served with rasam.

    Gokulashtami 2009 – Janmashtami Special Sweet Recipes

    August 13, 2009 By: admin Category: Festives & Sweets


    Lord Krishna

    Lord Krishna

    Gokulashtami or Janmashtami is the Hindu festive celebrated in a grand manner all over North India. This day normally falls on the eighth day after Aavani Avittam ie, ashtami thidi of Tamil month Aavani. This day marks the birth of Lord Krishna.

    Kolam

    In the evening of this day, we decorate the entrance with kolams and drawing the baby Krishna’s feet imprints that mark the entrance of the Lord to our house.

    Lord Krishna Foot prints

    Lord Krishna Foot prints

    Lord Krishna is said to be fond of butter and sweets and this day we prepare all sweets that are Lord Krishna’s favourite. At our home, we prepare Seedai – Uppu Seedai (Salted flavour) and Vella Seedai ( Sweet), Appam, Aval (rice flakes) – Vella aval and Puli aval, Aval Payasam.

    Uppu Seedai Recipe:

    Ingredients:

    Raw Rice – 2 cups

    Urad dhal – 3 tsp

    White sesame seeds – 1 tsp

    Grated coconut – 1/4 cup

    Butter – 3 tsp

    Asafoetida – a pinch

    Salt – to taste

    Oil – for frying

    Method:

    Take Raw rice and soak in water for half an hour, dry it and get it grinded to a fine powder.

    1. Take a dry tawa, fry the rice flour for few mins.

    2. Take the urad dhal fry in a dry tawa until they turn mild golden brown. Leave them for few mins and get them grinded to a fine poder.

    3. Now take a bowl, add 3 cups rice flour, urad dhal powder, salt, asafoetida, butter, sesame seeds and slowly sprinkle water and start preparing thick dough. Do not add too much water else it will splatter when deep frying. Also make sure the consistency is like chapati dough.

    4. Once the dough is ready, make small balls and leave them in a clean cloth for few mins so that excess water is absorbed.

    uppu seedai or cheedai

    uppu seedai or cheedai

    5. Now take small portions and get them deep fried in oil.

    Seedai in prepation..

    Seedai in prepation..

    Uppu Seedai or the savory balls

    Uppu Seedai or the savory balls

    Uppu Seedai or Salted savory balls is ready.

    Vella Seedai Recipe:

    Ingredients:

    Rice flour – 3 cups

    Urad dhal powder – 2 tsp

    Chopped or sliced coconut – 1/2 cup

    White Sesame seeds – 1 tsp

    Jagery – 2 cup

    Cardamom powder – 1/2 tsp

    Oil – for frying

    Method:

    1. Prepare jaggery syrup, adding little water to the jaggery and heating it until the dust settles down and thick syrup stays above.

    2. Take a dry tawa, fry the rice flour for few mins.

    3. Now take a bowl, add rice flour, urad powder, sesame seeds, coconut, cardamom and prepare thick dough adding the jaggery syrup.

    4. Once the thick dough is ready, prepare small balls and can be fried directly.

    Vella seedai ready to fry

    Vella seedai ready to fry

    5. Allow until golden brown.

    Vella or Vellam(Jaggery for sweet) seedai is ready.

    Vella Seedai or Sweet Seedai

    Vella Seedai or Sweet Seedai

    Appam Recipe:

    Ingredients:

    Maida – 1 cup

    Rice flour – 1/2 cup

    Cardamom – 1/2 tsp

    Jaggery – 1 cup

    Grated coconut – 1/4 cup(grind them finely and keep it)

    Oil – for frying

    Method:

    1. Prepare jaggery syrup and transfer it another bowl slowly leaving away the dust particles.

    2. Now mix maida, rice flour, cardamom, grinded coconut and slowly add the jaggery syrup and stir well.

    3. The consistency should be like that of the dosa batter.

    4. Now heat oil in a tawa, take small amount of this batter and pour one by one into the oil.

    5. When you pour, the batter would go to the bottom and as it starts cooking it will come to the top and then you can trn it to the other side and get it cooked.

    Appam

    Appam

    Sweet appam is ready.

    Puli Aval Recipe:

    Ingredients:

    Tamarind – a small lemon size

    Aval or rice flakes or poha – 1 cup

    Urad and channa dhal – 2 tsp each

    Dry Red chilli – 4

    Mustard – 1/2 stp

    Oil – 3 tsp

    Turemric, asafoetida – a pinch

    Curry leaves – to garnish

    Rice flakes or aval

    Rice flakes or poha or aval

    Method:

    1. Soak rice flakes in water for few mins and squeeze off the water and keep it aside.

    2. Add little water and extract tamarind juice.

    3. Now take a tawa, heat oil add mustard, urad and channa dhal, red chilli and allow it to turn golden brown.

    4. Now pour the tamarind juice and add asafoetida, salt, turmeric and allow it to boil.

    5. Finally add the aval and mix well.

    6. Allow it for few mins and it will turn out like upma.

    7. Garnish with curry leaves.

    Puli Aval Upma

    Puli Aval Upma

    Puli aval upma or was called traditionally puli aval is ready.

    Vella Aval Recipe:

    Ingredients:

    Aval – 1 cyp

    Jaggery – 1/2 cup

    Grated coconut – 1/4 cup

    Cardamom – 1/4 tsp

    Cashew – 8

    Method:

    1. Soak rice flakes in water for few mins and squeeze off the water and keep it aside.

    2. Prepare jaggery syrup and transfer it to another vessel leaving behind the impurities.

    3. Heat the syrup in low flame and add coconut, cardamom, aval and stir well.

    4. As it thickens, the aval flakes will loosen and look like upma.

    5. Now garnish with roasted cashews if interested.

    Vella Aval or sweet rice flakes

    Vella Aval or sweet rice flakes

    Sweet Aval is ready.

    Aval payasam Recipe:

    Ingredients:

    Aval – 1 cup

    Heated Milk – 1/2 litre

    Sugar – 1 1/2 cup

    Cashew – 8

    Cardamom – 1/4 tsp

    Ghee – 2 tsp

    Method:

    1. Soak aval or rice flakes in water for few mins and squeeze off the water and keep it aside.

    2. Now take the aval and add little milk and get them cooked.

    3. Once cooked, add remaining milk, cardamom and sugar and mix well.

    4. Finally garnish with ghee roasted cashews.

    Aval Payasam

    Aval Payasam

    Aval payasam or kheer is ready.

    Corn Bonda Recipe

    August 12, 2009 By: admin Category: Snacks


    Ingredients:

    Finely chopped onion – 1 cup

    Corn -1 cup

    Potato – 4

    Green Chilli finely chopped – 1 tablespoon

    Chilli powder – 1 tsp

    Pepper powder – 1 tsp

    Tomato sauce – 3 tsp

    Bread crumbs – 1 cup

    Oil – to fry

    Salt – to taste

    Method:

    1. Cook the corn and potatoes and keep aside.

    2. Fry onion until they turn pale pink and keep aside.

    3. Mash cooked corn and potatoes separately.

    4. First take the mashed corn, add salt, pepper powder, fried onion, tomato sauce andm ix well and make small balls.

    5. Take another bowl, add the mashed potato, chilli powder, salt, mix well and take small portions and make a cup like shape and stuff the corn balls prepared.

    6. Close the stuffing and dust the bondas with bread crumbs and fry till golden brown.

    Corn Bonda

    Corn Bonda

    Serve hot with tomato sauce.



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