Uppu Kozhukattai 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

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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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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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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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

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

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

Pidi kolukattai

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

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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Ulundu Kozhukattai Recipe / Urad Dal Kozhukattai / Uppu Ulundu Kozhukattai- 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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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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