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Friday, August 29, 2014

Sweet Pidi Kozhukattai Recipe / Sweet Kozhukattai Recipe / Bellam Kudumulu Recipe

images for Sweet Pidi Kozhukattai Recipe / Sweet Kozhukattai Recipe / Bellam Kudumulu Recipe
Sweet Pidi Kozhukattai
Ingredients
Idiappam flour -1/2 cup
Water - 1 cup
Jaggery -1/4 cup
Cardamom-3 crushed
Ghee-1/2 tsp
Grated coconut - 2 tbsp
Method
Dissolve jaggery in water & filter to remove impurities.
Get back to stove & give a boil.Reduce the flame & add the coconut,crushed cardamom & rice flour.
Keep stirring till it comes together,make sure the dough is not sticky.
Switch off the stove,cover & let it cool.
Add ghee to the dough knead it well while still warm to make sure there are no lumps.
Make small balls & press
to get the impression.Steam them in a greased pan for 2 to 3 minutes or till fully cooked
Switch off the stove & serve them warm.
Note :
a) You can use store bought rice flour instead of idiappam flour.
b) Water quantity depends upon the quality of rice adjust accordingly.
c) Keep the dough covered to avoid drying.

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Thursday, August 28, 2014

Ganesh Chaturthi Recipes / Vinayaka Chaturthi Recipes / Prasadam for Ganesh Chaturthi

Aval Kozhukattai Recipe / Poha Kozhukattai Recipe / Aval Pidi Kozhukattai Recipe

images for Aval Kozhukattai Recipe / Poha Kozhukattai Recipe / Aval Pidi Kozhukattai Recipe
Aval kozhukattai
Ingredients
Thick Poha/Aval /Flattened rice   - 1 cup
Coconut - 1 tbsp
Water - 3/4 cup
Salt to taste
Tempering
Oil-1tsp
Mustard,Urad dal,Jeera - together 1/2tsp
Chopped green chillies-1
Chopped curry leaves-few
Hing -a generous pinch
Method
Grind aval to a coarse mixture keep it aside.
Heat oil in a pan temper it with above ingredients.
Pour water add salt bring water to a boil.
Reduce the flame add the aval and mix vigorously.
Mix till all the water has evaporated,switch off the stove.
While still warm shape them out,steam them in a greased plate for 2 to 3 minutes.
Switch off the stove & serve them hot or warm.
Note:
a) Thick aval is the best for making this recipe.
b) Adding coconut oil gives nice flavour to your dish.
c) Water quantity may vary depending upon the quality of aval.

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Wednesday, August 27, 2014

Pillayarpatti Modakam / Pillayarpatti Mothagam Recipe / Mothagam Recipe

images for  Pillayarpatti Modakam /  Pillayarpatti Mothagam Recipe / Mothagam Recipe
Pillayarpatti Modakam
Ingredients
Raw rice -1/2 cup
Yellow moongh dal -2tbsp
Grated coconut -2tbsp
Ghee-2tsp
Jaggery - 1/4 cup
Cardamom-3
Water - 2 cups
Method
Dry roast rice till the colour changes,do not roast till brown,keep aside.
Dry roast the dal till nice aroma comes out.switch off the flame and keep aside.
Cool rice & dal transfer to a mixie,add the cardamom & dry grind to a coarse rava consistency.
Dissolve jaggery in water,filter to remove impurities.
Boil the jaggery water,reduce the flame now add the ground powder & grated coconut.
Mix well & lower the flame.Cover it with a lid & cook till its 3/4th done.
Add the ghee mix well,once the mixture is cooked & dry then switch off the stove.
Cool the mixture while still warm roll out into small lemon size balls.
Steam these balls in idli pan till fully cooked may be 5 to 7 minutes.
Cool & serve them.
Note:
a) Water ration varies depending upon the quality of rice.
b) This modakam has very mild sweet,if you want more sweeter then increase the jaggery quantity.
c) Do not over cook the modakam they may break.
d) Do not grind to a fine powder,it should look like rava.

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Tuesday, August 26, 2014

Modakam Recipe / Mothagam Recipe / Sesame Modak Recipe / Sweet Kozhukattai Recipe / Ellu Kozhukattai Recipe

images for Modakam Recipe / Mothagam Recipe / Sesame Modak Recipe / Sweet Kozhukattai Recipe / Ellu Kozhukattai Recipe
Modakam / Elu Kozhukattai
Ingredients for the dough
Idiappam flour - 1/2 cup
Boiling water-1/2 cup
Salt a pinch
Sesame oil-1/2 tsp
Ingredients for the filling
Sesame seeds / Ellu - 1/2 cup
Grated jaggery-1/2 cup
Coconut-1/4 cup
Cardamom-3 crushed
(I used dessicated coconut )
Water -1 tbsp
Method
Take a wide bowl put the flour,salt & oil.
Slowly pour the boiling water mix it with a spatula.Mix till it forms to a soft dough.
Do not use hand it will be very hot.
Cover & rest it for 5 minutes.Now knead the dough well,divide the dough into equal size balls.
Dry roast sesame seeds till its light brown,cool & dry grind to a coarse powder.
Take a pan add the grated jaggery,cardamom powder,grated coconut,water & sesame powder.
Keep mixing in low flame till the mixture thickens & leaves the sides of the pan.
Switch off the flame cool the mixture,while still warm divide it into equal size balls.
Grease your fingers shape like a small cup with the outer dough,Place the poornam ball cover it & shape it out like a modakam.Make sure there are no cracks.
Steam these modakam in a greased idli plates for 5 to 7 minutes or till done.
Cool the modakam & serve them.
Note:
a) You can use store bought rice flour to make this modakam.
b) Seal them well to make sure the filling doesn't come out while steaming.
c) Keep any filling of your choice.
d) Water ration depends upon the quality of rice,so add little by little to form a dough.
e) Always keep the dough covered to avoid drying.
f) Knead the dough well before making the modakam.
g) If your jaggery is not clean then dissolve it in water,filter & then use to make the poornam.

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Monday, August 25, 2014

Ragi Ammini Kozhukattai / Ragi Kozhukattai / Mani Kozhukattai / Savoury Ragi Dumplings / Steamed Finger Millet Dumplings

images for Ragi Ammini Kozhukattai / Ragi Kozhukattai / Savoury Ragi Dumplings / Steamed Finger Millet Dumplings
Ragi Kozhukattai
Ingredients for the dough
Ragi Flour/ Finger Millet Flour -1 cup
(I used the store bought)
Salt-to taste (approximately 1/2tsp)
Boiling water-1/2 cup & little more
Oil-1tsp
Tempering
Oil-1tsp
Mustard-1tsp
Channa & Urad dal- each 1tsp
Jeera/cumin-1/4tsp
Hing-a generous pinch
Turmeric powder-a pinch
Chopped green chillies-1
Chopped ginger-1/4tsp
Chopped curry & coriander leaves-little
Grated coconut-1tsp
Method
Mix ragi flour,salt & oil in a wide bowl.
Slowly add the boiling water,use a wooden spoon to mix as it will be very hot.
Mix well to form a soft dough (make sure the dough is not sticky).
Cover & leave it for 5 minutes.Knead the dough for 1 minute & make small balls out of the dough.
Steam these balls for 5 to 7 minutes or till cooked.Switch off the flame.
Heat oil in a pan & temper it with above ingredients.
Now add the steamed ragi balls & toss them well till everything is well combined.Switch off the flame.
Sprinkle the grated coconut mix & serve them hot.

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Sunday, August 24, 2014

Cabbage Poriyal / Simple Cabbage Curry / Muttaikose Poriyal / South Indian Cabbage Stir Fry

Cabbage Poriyal / Simple Cabbage Curry / Muttaikose Poriyal / South Indian Cabbage Stir Fry
Cabbage Poriyal
Tempering ingredients
Oil-2 tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Hing-a pinch
Curry leaves-few
Chopped green chillies -1 or 2
Other ingredients
Chopped cabbage -3 cups
Salt to taste
Grated coconut-1tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add the cabbage,salt & fry for a minute.Reduce the flame sprinkle very little water.
Cover it with a lid & cook the cabbage till done.
Sprinkle the grated coconut,toss well.
Switch off the stove garnish with curry leaves & serve.
Note:
a) Turmeric powder can be added for extra colour
b) Adjust chilly according to your taste.

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Saturday, August 23, 2014

Fresh Homemade Orange Juice / Fresh Orange Juice

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Fresh Orange Juice
Ingredients
Navel oranges-3
Lime juice-1tsp
Sugar-1tsp
Salt -a pinch
Cold water-required amount to dilute
Ice cubes
Method
Squeeze out the juice from the oranges,filter it to discard the seeds.
Pour it in a glass,mix in the lime juice,salt & sugar.
Pour enough water to dilute.
Serve it cold with ice cubes.
Note:
Before serving you can also add some chopped mint leaves if you like the taste.

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Friday, August 22, 2014

Vanilla Swiss Roll Recipe / Swiss Roll Recipe

images for Vanilla Swiss Roll Recipe / Swiss Roll Recipe
Vanilla Swiss Roll
Ingredients
All purpose flour/Maida-3/4 cup
Baking powder-1/2tsp
Eggs separated-4
Powdered sugar-3/4 cup
Vanilla essence-1tsp
Salt-1/4tsp
Filling
Ready made instant vanilla pudding
Method
Pre.heat the oven to 375.deg.
Line a long rectangle baking tray with a parchment paper.
Sieve maida & baking powder together,keep it aside.
Whip the egg whites & salt till it form peaks.Beat the sugar & yolk till its creamy.Add the essence & flour mixture,beat till smooth.
Fold in the egg whites into the cake batter.Pour this on the lined tray & bake for 10 minutes till the top is slightly brown (do not bake more than 10 minutes,cake will become crispy & hard).
While still warm turn it onto a parchment paper which is sprinkled with caster sugar.peel of the parchment paper & spread the custard evenly on top.
Now slowly roll the cake it to a tight log.
Keep it in fridge for 5 minutes & then cut into circles & serve.
Inspired by usmasala

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Thursday, August 21, 2014

Karamani Sundal Recipe / Black Eye Bean Sundal / Lobia Sundal Recipe

A Navarathiri / Navratri Special

Karamani Sundal recipe,Black Eye Bean Sundal recipe, Lobia Sundal recipe
Karamani Sundal
Ingredients
Black eye bean / Karamani -1 cup
(Soak the beans overnight & next day rinse & add new water)
Salt to taste
Turmeric powder
Grated coconut-1tbsp
Tempering
Oil-1 tsp
Mustard,Urad dal -each 1/4tsp
Chopped green chillies-1
Curry leaves-few
Hing-1/8tsp
Method
Pressure cook the karamani with little salt,turmeric powder & water just to soak the beans.
Do not mash the beans,drain out any extra water & use the water while making any gravy.
Heat oil in a pan temper it with above ingredients.
Now add the cooked karamani,toss it well.
Switch off the stove sprinkle grated coconut mix & serve.

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Wednesday, August 20, 2014

Ellu Urundai Recipe / Sesame Ladoo Recipe / Til Laddo Recipe / Sesame Jaggery Balls

images for Ellu Urundai Recipe / Sesame Ladoo Recipe / Til Laddo Recipe /  Sesame Jaggery Balls
Ellu Urundai
Ingredients
White Sesame / Til / Ellu -1 cup
( you can also use black sesame needs )
Grated jaggery - 1 cup
Cardamom powder- 4
images of Ellu Urundai Recipe / Sesame Ladoo Recipe / Til Laddo Recipe /  Sesame Jaggery Balls
Ellu Urundai/Sesame Balls
Method
Dry roast sesame in low flame till nice aroma comes & light brown.
Cool the sesame seeds & dry grind in a mixie to a coarse powder.
Add the cardamom & jaggery run the mixie one or twice to make it combined.
Transfer into a bowl,make small ladoos out of this mixture.
Store them in an air tight container.
Note :
a) First grind sesame first & then add grated jaggery for even grinding.
b) No need to add ghee as sesame leaves oil that is enough to shape out ladoos.
c) You can also add black sesame seeds.
d) Adding roasted nuts are optional.

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Tuesday, August 19, 2014

Medhu Vadai Recipe / Ulundu Vadai Recipe / Urad Dal Vada / Medu Vada

images for Medhu Vadai Recipe / Ulundu Vadai Recipe / Urad Dal Vada / Medu Vada
Medhu Vadai
Ingredients
White round whole urad dal - 1 cup
Salt to taste
Green chillies-2
Chopped ginger -1tsp
Chopped onion-a handful
Chopped curry & coriander leaves-2tsp
Oil-to deep fry
Method
Soak urad dal in water for 1 hour.
Grind salt,ginger & green chillies in a mixie jar,now drain out the water from the urad dal and add.
Grind it to a coarse paste.Grind the dal to a very fluffy thick batter by sprinkling water in intervals.
Do not add too much water at the beginning of grinding.
Remove the batter in a bowl,now add all the above ingredients except oil.
Mix everything till combined.Heat oil in a pan.
Wet your hand with water take small portion of the batter flatten them.Make a hole in the middle & slowly slide into the hot oil.
In medium high flame deep fry the vadai till crisp & golden brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.
Serve them hot with coconut chutney.
Note:
a) Always deep fry in medium high flame otherwise the vadais will drink too much oil.
b) For shaping out the water you can use banana leaf or a plastic sheet(zip lock).
c) Do not soak the dal for more than 2 hours.Grind the batter in intervals by sprinkling water in between.If your batter goes watery add some rice flour to thicken the batter.Wet grinder is best for grinding the batter.
d) Avoid onion if keeping for pooja.

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Monday, August 18, 2014

Uppu Kozhukattai Recipe / Uppu Kolukattai Recipe / Savoury Modak Recipe

images for Uppu Kozhukatta Recipe / Uppu Kolukattai Recipe / Savoury Modak Recipe
Uppu Kozhukattai
Ingredients
Raw rice-1/2 cup
Boiled rice-1/2cup
Salt to taste
Coconut grated-2tbsp
(Soak above ingredients together for 2 hrs.Grind it with salt to a smooth paste).
Tempering
Oil-2tsp
Mustard,jeera,Urad & Channa dal-little
Chopped green chillies-1
Curry leaves-little
Hing-1/4tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the ground rice paste and keep mixing it on medium heat till all the water has absorbed & forms a soft ball.
Switch off the heat cover & let it cool.
Knead the dough well to make sure there are no lumps.
Take small portion & shape it out to any shape you like.
Arrange them in a greased plate or idli plates & steam it for 5 minutes or till done.
Serve them hot .

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Rava Kesari Boorelu Recipe / Halwa Boorelu Recipe / Sooji Halwa Boorelu / Boorelu Recipe

images for Rava Kesari Boorelu Recipe / Halwa Boorelu Recipe / Sooji Halwa Boorelu / Boorelu Recipe
Rava Kesari Boorelu
Outer covering ingredients
Rice -1 cup
Urad dal-1/2 cup
Salt a pinch
Cooking soda a generous pinch
Filling ingredients
Sooji/Rava/Semolina-1 cup
Sugar-1 cup
Dessicated coconut-1/4 cup
Boiling water-2 cups
Ghee-5tsp
Chopped cashew nuts-1tbsp
Cardamom powder-1/2tsp
Other ingredients
Oil-to deep fry
Method
Soak rice & urad dal together for 2 hours.Grind them to a smooth batter,batter consistency should be like a thick Idly batter.Do not add too much water while grinding.
Mix salt & cooking soda just before frying.
Add 2tsp of ghee in a pan roast sooji & cashew nut till changes colour.Do not fry till brown.
Switch off the stove add the coconut & cardamom powder,mix it well.
Pour the boiling water, in very low flame cover & cook till the sooji is cooked.
Now add the sugar & remaining ghee,mix till its dry.Slightly cool the mixture & make small tight balls while still warm.
Heat oil in a pan,take a sooji ball dip it into the batter.Make sure the filling is well coated on all sides.
Drop it into the hot oil & in medium high flame fry till golden brown & crisp on all sides.
Remove on a kitchen paper for excess oil to get absorbed.
Serve them hot.
Note:
a) While grinding the batter do not add too much water,batter should be thick.
b) Some use urad dal-1 cup & rice -1/2 cup proportion.
c) The sweetness for our family is perfect with the amount measurement.if you want more sweet then add 1 tbsp extra.
d) Fresh coconut can also be used instead of dessicated coconut.

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Friday, August 15, 2014

Oats Idli Recipe / Instant Oats Idli / Oats Idly Recipe

images for Oats Idli Recipe / Instant Oats Idli / Oats Idly Recipe
Oats Idli
Ingredients
Steel cut oats-2 cups
(Slightly dry roast,cool & powder)
Dry roasted white rava/semolina-3/4 cup
Salt to taste
Semi thick curd-2 & 1/4 cups
Eno fruit salt-1tsp
Tempering
Oil-2tsp
Mustard-1tsp
Channa dal-1/2tsp
Urad dal-1tsp
Jeera/cumin-1/4tsp
Chopped ginger-little
Chopped green chillies-1
Chopped curry & coriander leaves-2tsp
Method
Heat oil in a pan temper it with above ingredients.
In a bowl add all above ingredients together.
Add the curd & tempering,mix till everything is well combined.
Grease the idli places,just before pouring the mixture into the plates,mix the ENO.
Beat slightly,pour a ladle of batter into the plates. 
Steam the idli for 7 to 8 minutes or till done.
Serve them hot with any chutney you like.
Note:
a) You can add finely chopped vegetables.
b) Use any kind oats for this recipe.
c) Use cooking soda a pinch if you don't have ENO,but i prefer ENO fruit salt.
d) Fermentation not required for these idli.

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Thursday, August 14, 2014

Pasi Paruppu Laddu Recipe / Nei Urundai Recipe / Pasi Paruppu Urundai Recipe / Yellow Moong Dal Ladoo Recipe

images for Pasi Paruppu Laddu Recipe / Nei Urundai Recipe / Pasi Paruppu Urundai Recipe / Yellow Moong Dal Ladoo Recipe
Pasi Paruppu Urundai
Ingredients
Pasi paruppu/Yellow moongh dal-1 cup
( Dry roast till light golden brown,do not burn them.Cool & grind it to a fine powder)
Sugar-1 cup
(Blend it to a very fine powder)
Cardamom-10
(Powder cardamom along with sugar)
Chopped cashew nut fried in ghee-20
Melted warm ghee-required amount (approximately 1/4 cup
Method
Mix all above ingredients together in a wide bowl or plate.
Pour warm ghee little by little & form into small balls.
Store it in an air tight container.
Note:
a) While dry roasting moongh dal take care so that you don't fry them too brown or burn them.
b) Instead of sugar you can also add powdered jaggery .
c) while making ladoo make sure the ghee is warm.
d) Raisins can also be added for extra taste.

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Wednesday, August 13, 2014

Broccoli Paneer Paratha Recipe / Broccoli & Cottage Cheese Parata Recipe/ Broccoli Paneer Stuffed Paratha Recipe

image of Broccoli Paneer Paratha Recipe / Broccoli & Cottage Cheese Parata Recipe/ Broccoli Paneer Stuffed Paratha Recipe
Broccoli Paneer Paratha
Filling ingredients
Grated broccoli -1 cup
Grated paneer/cottage cheese-1/2 cup
Salt to taste
Roasted & powdered jeera powder-1/4tsp
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Grated ginger-1tsp
(Mix all above ingredients together in a bowl.Add salt just before starting to stuff ,otherwise water will start to leave & your stuffing will be soggy.I usually sprinkle salt while filling each paratha, so that left over filling can be stored in fridge)
Outer dough
Wheat flour-2 cups
Salt to taste
Water-required amount for making a dough
(Make a soft dough with flour,salt & water.Knead it well & rest it for 5 minutes covered)
Oil-for cooking the parathas


image of Broccoli Paneer Paratha Recipe / Broccoli & Cottage Cheese Parata Recipe/ Broccoli Paneer Stuffed Paratha Recipe
Method
Divide the dough into small equal balls.Take a small ball of the dough,shape it like a cup.
Keep a teaspoon of filling inside the cup & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
Note: 
a) If you don't have broccoli replace it with gobi/cauliflower.
b) You can even saute/fry broccoli & use in the filling if you don't want to use the freshly grated broccoli or if you don't like the smell.

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Monday, August 11, 2014

Chocolate Mysore Pak / Soft Chocolate Mysore Pak Recipe / Cocoa Mysore Pak

images for Chocolate Mysore Pak / Soft Chocolate Mysore Pak Recipe
Chocolate Mysore Pak
Ingredients
Besan/ Kadalai Mavu-1 cup
Sugar-2 cups
Ghee-2 cups
Oil-3/4 cup
Water-3/4 to 1 cup
Cocoa powder-1tbsp
Chopped nuts -2tsp (optional)
(I used almonds & pistachio)
Method
Grease a tray with little ghee & sprinkle chopped nuts evenly.
Heat one cup of ghee in a non stick pan,add the besan & fry it till raw smell disappears & changes its colour to light brown( make sure you don't burn).
Switch off the stove,add the cocoa powder mix & keep it aside.
In another pan add sugar & water give a boil till sugar has completely dissolved,switch off the gas.
Pour the sugar mixture into the fried besan cocoa mixture.Stir it well & now switch on the stove.
In medium flame keep stirring,at one stage you will feel that the mixture is getting thicker.
Now reduce the flame & pour the remaining ghee & oil in intervals & keep stirring.
The last stage is the mixture will start leaving the sides of the pan & the bubbles would have completely stopped (you will see very tiny pores in the mixture).
Put a small amount on the greased plate & see it forms to a small ball then that's the time to pour it on the tray.
Immediately pour it on a greased tray,while still warm cut into desired shapes.
Note:
a)Try to use a non stick pan because its less mess & easy to know the stage for removing the mixture.
b)This is a sweet which really requires patience & more focus.Otherwise your sweet will form into rocks or crumble down in a minute if you miss the stage.
c)This also requires some practice,so new comers please try with small quantity.

Check out for step by step method for making Ghee Mysore Pak HERE.

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Sunday, August 10, 2014

Andhra Mutton Curry Recipe / Mutton Kura Recipe / Andhra Style Mutton Curry Recipe

images for Andhra Mutton Curry Recipe / Mutton Kura Recipe / Andhra Style Mutton Curry Recipe
Andhra Mutton Curry
Marination Ingredients
Mutton / Goat Meat - 1 pound (around 500 gms)
Salt to taste
Red chilly powder-1/2 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Curd- 1/2 cup
Garam masala -1 tsp
Ginger & Garlic paste -1tsp
( Mix all the above ingredients together in a bowl.Cover & leave it to marinate for 1 hour)
Tempering
Oil-1tbsp
Shajeera-1/2tsp
Bay leaf-1
Cinnamon stick a small piece
Other ingredients
Chopped onion-1/2
Chopped tomato-2 small
Curry & Coriander leaves-little
Poppy seeds -2tbsp
Coconut - 2tbsp
Method
Dry roast poppy seeds till colour changes,add the coconut & fry till its light brown.Switch off the flame,cool the mixture & grind it to a smooth paste.Keep it aside.
Heat oil in a pressure cooker temper it with above ingredients.
Add the curry leaves & onion fry till its light brown in colour.
Now add the tomato,ginger/garlic paste & the marinated mutton.
Fry till all the water has evaporated,pour the ground paste & saute for a minute.
Pour required amount of water & pressure cook the meat till its cooked.
Garnish with curry & coriander leaves.
Best served with plain rice or roti.

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Friday, August 8, 2014

Pidi Kozhukattai Recipe / Upma Kozhukattai Recipe / Kolukattai Recipe / Kara Kozhukattai Recipe

Step by step picture & method to make Pidi Kozhukattai / Upma Kozhukattai....
images for Pidi Kozhukattai Recipe / Upma Kozhukattai Recipe / Kolukattai Recipe / Kara Kozhukattai Recipe
Pidi Kozhukattai / Upma Kozhukattai
Ingredients
Rice rava/Cream of rice-1 cup
(i used the store bought)
Salt -1/2tsp
Water-2 cups
Tempering
Oil-2tsp
Mustard,Urad dhal,Channa dal,Jeera-each 1/2tsp
Chopped curry leaves-few
Chopped green chillies-2
Chopped ginger-1/2tsp
Hing -a pinch
images for Pidi Kozhukattai Recipe / Upma Kozhukattai Recipe / Kolukattai Recipe / Kara Kozhukattai Recipe
Method
Heat oil in a pan & temper it with above ingredients.
Pour water,add salt & give a boil.Reduce the flame now add the rice rava.
Mix it well & cover it with a lid & cook till all the water has evaporated.Switch off the stove & leave it to cool.
Slightly grease your palm with oil ,take a small portion of the mixture,roll it out into a cylindrical dumpling.
Steam these dumplings for 7 to 10 minutes.
Serve hot with any chutney you like.
Note: 
a) For extra taste you can add grated coconut.Even soaked yellow moong dal can be added.
b) If you don't have ready made rava,just take raw rice & dry grind to a rava consistency.

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Thursday, August 7, 2014

Ulundu Kozhukattai Recipe / Urad Dal Kozhukattai / Uppu Ulundu Kozhukattai- A Vinayagar Chaturthi Recipe

Ulundu Kozhukattai Recipe / Urad Dal Kozhukattai recipe/ Uppu Ulundu Kozhukattai recipe- A Vinayagar Chaturthi Recipe
Ulundu Kozhukattai
Outer covering dough 
Raw rice-1 cup
( I used sona masoori rice)
Water-1 cup
Salt to taste
Sesame oil-3tsp
Method
Soak rice in water for 2 hours.Grind along with the water with little salt to a very smooth batter.
Pour this batter in a heavy bottom or non stick pan.In medium low flame keep stirring till the mixture is half cooked & forms into a soft dough.
Cover this mixture & leave it for 10 minutes.Now using your palm knead the dough to a soft dough,make sure there are no lumps.
Divide the dough into small balls, cover & keep.
Filling
Urad dal-1/2 cup
(soak it in water for 1 hour)
Salt to taste
Coconut-2tbsp
Oil-2tsp
Mustard-1/2tsp
Jeera/cumin-1/4tsp
Chopped green chillies-1
Grated ginger-1/8tsp
Hing-a pinch
Chopped coriander & curry leaves-1tsp
Turmeric powder-a pinch
Method
Drain the water from Urad dal,grind it with little salt & green chillies to a coarse mixture.Do not add water while grinding.
Spread this mixture on a greased plate or make like patties & steam them for 6 to 7 minutes.Cool & crumble the mixture.
Heat oil in a pan & temper it with mustard,jeera,hing,green chillies and ginger.Add the turmeric powder & the steamed urad dal,toss them well till all are mixed well.
Add the coconut,curry & coriander leaves fry for a minute.Switch off the flame and let the mixture cool before filling.

Method to make kozhukattai
Grease your palm & fingers with oil, take a ball of dough slowly shape the outer dough like a cup.
Keep a teaspoon of  filling inside & close the cup.
Seal the edges by pressing it tightly,pinch and fold it inwards to make a design.
Steam these kozhukattai for 5 to 7 minutes or till done.
Cool for 1 or 2 minutes them serve them warm.

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Wednesday, August 6, 2014

Thengai Paal Murukku Recipe / Coconut Milk Murukku Recipe

images for Thengai Paal  Murukku Recipe / Coconut Milk Murukku Recipe
Thengai Paak Murukku
Ingredients
Rice flour-2 cups
Powdered pottukadalai/Roasted gram powder-1/2 cup
Salt to taste
Khus khus/Poppy seeds-2tsp
Coconut milk semi thick-1 cup (165 ml)
Oil-to deep fry
Method
Put all the above ingredients in a wide bowl.
Pour coconut milk & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Directly press the dough  in hot oil,cook it in medium flame till very light brown & crisp on both sides.
Remove it on a kitchen paper to remove excess oil.
Cool completely & store it in air tight container.

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Tuesday, August 5, 2014

Thattai Recipe / Thattai Murukku Recipe / Chekkalu Recipe / Pappu Chekkalu Recipe / Rice Crackers Recipe

Step by step method/picture to make Thattai / Chekkalu...
images for Thattai Recipe / Thattai Murukku Recipe / Chekkalu Recipe / Pappu Chekkalu Recipe / Rice Crackers Recipe
Thattai / Chekkalu
Ingredients
Rice flour-2 cups
Channa dal-1/4 cup
(Soak it in water for 1 hour & drain the water out)
Slightly dry roasted urad dal flour-2tbsp (optional )
(I used the store bought)
Melted butter-2 tbsp
Sesame seeds-1tbsp
Hing-1/2tsp
Salt-1tsp
Red chilly powder-1tsp
Curry leaves chopped - few
Water-required amount
Oil-to deep fry
images for Thattai Recipe / Thattai Murukku Recipe / Chekkalu Recipe / Pappu Chekkalu Recipe / Rice Crackers Recipe
Thattai / Chekkalu
Method
Take a wide bowl add all the above ingredients except oil.
Add water & make a tight dough.Do not make your dough watery.
Grease a plastic sheet with oil,take a small ball of dough & place it on the sheet.
Grease your fingers & press them to a thin disc.I usually prick it with a fork for even frying to avoid puffing while frying.This is totally optional.
Heat oil in a pan slide each disc carefully into the hot oil.Deep fry them till crisp & brown on both sides in medium high flame.
Remove them on a paper towel to remove excess oil.
Cool them completely & store it in an air tight container.
Note:
a) Adding urad dal flour is optional,i have made both ways & never found any difference.
b) Instead of butter you can even add hot oil.
c) Crushed garlic & peanuts can also be added for extra taste.
d) Try to flatten the ball as thin as possible.
e) Do not fry in very high flame,try to adjust the temperature while frying.
f) While frying cover the dough with a plate or cloth so it does not get dry.

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