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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Ragi Ammini Kozhukattai / Ragi Kozhukattai / Mani Kozhukattai / Ragi Kolukattai Recipe / Ragi Ammini Kolukattai / Savoury Ragi Dumplings / Steamed Finger Millet Dumplings - Millet Recipes

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.

Ragi Kolukattai With Onion

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

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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Fresh Homemade Orange Juice / Fresh Orange Juice

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

A Navarathiri / Navratri Special

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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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

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 & 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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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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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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