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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

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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
(I used dessicated coconut )
Cardamom-3 crushed
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 / Ragi Kolukattai Recipe / Ragi Ammini Kolukattai / Savoury Ragi Dumplings / Steamed Finger Millet Dumplings - Millet Recipes

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, dry roast till hot)
Salt-to taste (approximately 1/2tsp)
Boiling water-1 & 1/4 cup
(add accordingly)
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
Chooped onions - a handful (optional)
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.


images of Ragi Ammini Kozhukattai / Ragi Kozhukattai / Mani Kozhukattai / Ragi Kolukattai Recipe / Ragi Ammini Kolukattai / Savoury Ragi Dumplings / Steamed Finger Millet Dumplings - Millet Recipes
Ragi Kolukattai With Onion

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Sunday, August 24, 2014

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

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
Hing-a pinch
Curry leaves-few
Chopped green chillies or red chilly -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 with roti or rice.
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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