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August 28, 2014

Sweet Appam Recipe Using Wheat Flour


sweet-appam-recipe

Usually we make sweet appam for Ganesh Chaturthi & Karthigai deepam.Being a calorie conscious women,i always make appam in Paniyaram pan to reduce oil consumption. But yesterday i purposefully tried this deep fried version to post it here.I made it with wheat flour and jaggery asking the recipe from my MIL.It was awesome. I couldn’t resist myself stopping with one or twoTongue.My MIL usually make this appam using maida,banana and sugar for our guests as evening snacks.It comes out super soft,spongy & fluffy. Soon i will share that version here.We make this wheat flour appam on Ganesh chaturthi evening and offer Lord Ganesh.If u have the practice of offering appam for Vinayagar chaturthi,do try this one.U will love its softness & taste.Ok,lets see how to make this sweet appam recipe using wheat flour & jaggery.
Sweet appam recipe


Sweet appam recipe


Sweet appam recipe Sweet appam recipe using wheat flour & jaggery for Ganesh chaturthi and Karthigai deepam
Cuisine: Indian
Category: Sweet
Serves: 7 nos
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup - 200ml
  • Wheat flour - 1/2 cup
  • Fully Ripe banana - 1/2 no ( use 1 no if  very small in size.Use yelakki/poovazhai or rasthali banana)
  • Grated jaggery - 1/4 cup ( add 2 tbsp for more sweet)
  • Rice flour - 1 tsp
  • Cooking soda - a small pinch
  • Salt - a pinch
  • Cardamom seeds - 2 no ( crushed)
  • Cooking oil - to deep fry
  • Water - as needed
METHOD

  • In a wide bowl,take all the ingredients except oil & water.Mash the ripen banana and add to the flour.Add the required water and make a thick batter.The consistency of batter should be like thick idli batter. It should be pourable.
sweet appam 2
  • Heat oil for deep frying.Use less oil to get a nice round shape.Take a small curved ladle and pour a ladleful full of batter.Make one at a time.Appam should rise slowly from the bottom to top.This is the correct heating point.It helps the appam to cook evenly.If the oil is very hot,appam will brown outside and it doesn’t get cooked internally.So keep the oil at right heating point.First check with a drop of batter and proceed further.
sweet appam 3
  • As soon as the color of appam turns golden brown,flip it and cook the other side till golden brown.Remove & drain in a tissue paper.

    Sweet appam is ready to serve.Enjoy !
Note

  • For variations,u can add maida & sugar instead of wheat flour & jaggery.
  • U can also make spicy version by adding finely chopped onions,ginger,curry leaves,coriander leaves & green chillies along with hing.It tastes great. 
  • Do not add more cooking soda.Less than a pinch would be enough.Adding more soda makes the appam absorb more oil. 
  • Banana gives a super soft,spongy texture to the appam.Never skip it.
  • It stays soft and good for hours.So u can make them in advance too.

Make this super soft and delicious appam & offer GOD !
Here is the appam after a bite by me Winking smile
sweet appam bite


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August 27, 2014

GANESH CHATURTHI RECIPES-KOZHUKATTAI VARIETIES WITH VIDEO


Ganesh chaturthi wishes
Hi friends,
Before going to this post,I would like to wish u all a very happy Ganesh chaturthi / Vinayagar chathurthi 2016. May Lord Ganesh showers all his blessings upon us Praying.
Just one day away for Vinayaka Chaturthi( 5th Sep,Monday) and I think u all must be busy in making or buying ganesh idols, things for pooja,flowers etc etc to make a grand celebration in your home. In Tamil nadu,we usually buy a new idol every year,we perform abishekam & pooja by offering fruits, kozhukattai varieties,Chana dal/Kadalai paruppu sundal,Ellu urundai and rice along with full meals including urad dal vada & payasam on Pillayar chathurthi day.On the same day evening, we prepare Sweet appam using wheat flour or rice for naivedyam.The next day morning we keep some fruits and for afternoon, we offer paruppu sadam/Dal rice with ghee.We do the same till we leave the idol in water.Usually we keep the idol in our house for 3 days & this is how we celebrate Ganesh chaturthi in a grand manner Happy. North Indians make modak ( steamed & fried) and ladoo varieties for this festival.
In this post, I have shared all the links for different categories such as easy kozhukattai recipes , authentic kozhukattai varieties, sundal, vada, karijikai recipe and Ladoo varieties in one page for easy & quick reference. I have also shared some small video recipes on how to make kozhukattai dough with approximate water measurement,Eco friendly Ganesh idol using kozhukattai dough and how to shape modak/soppu. Yesterday I posted a full video recipe on “How to prepare kozhukattai easily with stuffing & steaming part” to help beginners. Please click on the specific pictures to view the recipes. I hope all these videos and recipe links would be useful to you all. Do try these recipes and have a great celebration Happy.
Here is the picture of Ganesh idol I bought recently Smile.

Happy Ganesh Chaturthi

Ganesh chaturthi special recipes


Ganesh chaturthi special recipes List of Ganesh chaturthi/Vinayagar chathurthi recipes !
Cuisine: Indian
Category: Festival
Serves: Serves 4
Prep time: 15-45 Minutes
Cook time: 10 Minutes
Total time: 25-75 Minutes


INGREDIENTS
Ingredients needed for kozhukattai & vada
  • Homemade rice flour or store bought rice flour
  • Jaggery
  • Oil/ghee
  • Cardamom seeds
  • Water &Salt
  • Urad dal & spices
  • Moong dal
  • Grated Coconut
Ingredients for sundal
  • Chana dal/Chickpeas
  • Grated coconut
  • Green chillies
  • Salt & water
  • Cooking oil/Coconut oil
  • Tempering ingredients
Ingredients for other sweets
  • Rice flour
  • Maida
  • Sugar
  • Grated coconut
  • Cardamom
  • Banana
  • Besan
  • Paneer
  • Rava/sooji
  • Ghee
  • Moong dal
  • Poha/Aval
Click THIS LINK for Payasam Recipes



No onion no garlic lunch menu
No onion - No Garlic lunch menu


South Indian Full meals with serving order
South Indian full meals with serving order

Homemade ganesh idol Easy ellu kozhukattai recipe

  Mothagam/Thenga Pooranam Kozhukattai

Easy sweet pooran kozhukattai Easy paal kozhukattai recipe

Moong dal pooran kozhukattai 3 Kozhukattai varieties

 Chana dal sundal recipe  Ulundu vada with pepper

 Karjikai/Sweet samosa recipe Sweet appam recipe using wheat flour & jaggery



LADOO RECIPES

  

 

Click THIS LINK for Payasam Recipes


KOZHUKATTAI VIDEO LINKS

Kozhukattai–Full video recipe

Kozhukattai dough making

Kozhukattai soppu/Cup


How to shape modak

Last but not the least,here are some tips& tricks to avoid breaking or cracking of kozhukattai

TIPS FOR CRACK FREE KOZHUKATTAI
  1. Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour..Its of different quality , not the one we use for pongal.It is cheaper in cost too..
  2. For store bought idiyappam flour and kozhukattai maavu, we need water upto 1.5 cups. For home made processed rice flour , water quantity may vary from 1.5-1.75 cups.
  3. Always add the required water while making the dough.If the dough becomes sticky or dry , u’ll get cracks. Keep the unused dough covered with a wet cloth or a lid while u make modakam.
  4. Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time.
  5. U can also add a ladle of milk along with water while making dough.It helps to prevent cracks.
  6. U can refrigerate the unused dough be keeping in an air tight box & use the next day or the same evening.
  7. Pooranam can be prepared the previous day and refrigerated. If u feel there is excess water in dal pooranam,add little gram flour to thicken it.For ellu pooranam,add little rice flour.
  8. Apply sesame/gingely oil in ur hands every time when u make the shape.
  9. Always place the idli plate arranged with kozhukattai after the water in the idli pot starts roll boiling.. This helps for quick cooking & also the kozhukattai remains white in color and crack free..
  10. Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 7-10 mins is enough)
  11. U can identify the cooked kozhukattai by its shining look..Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.
      Thanks for visiting this page. Hope u find this page useful.Wish u all a very happy Ganesh chaturthi celebration !


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August 26, 2014

EASY ELLU KOZHUKATTAI RECIPE WITH FULL VIDEO-GANESH CHATURTHI RECIPES


Ellu-kozhukattai-recipe
I wanted to make a separate post for ellu kozhakattai recipe last year itself.But i shared it in my kozhukattai varieties post along with sweet poorna kozhukattai & ulundhu poorna kozhukattai.We generally make 3 kolukattai with sesame seeds & jaggery stuffing just for sastram as none of us like ellu kolukattai except Sendhil.We also offer ellu urundai for Ganesh chathurthi.So my MIL keeps the ellu urundai itself as stuffing & make this kozhukattai.But this year,as she is with me, i asked her to suggest me some easy method for beginners to prepare this ellu pooranam instead of usual method.She immediately suggested me this easy,no cook pooranam.I was so happy and i tried it immediately.It was just awesome in color as well as taste.Beginners and people who look for easy stuffing can try this way.U can make it within minutes.In this post,i have included a full video recipe for kozhukattai making as per my readers request.Hope it will be useful to u all Happy.Pardon me for mistakesTongue.
Wish u all a very happy Ganesh Chathurthi 2014 !!
Do check out my other easy kozhukattai recipes
Do refer my video post on “How to make kozhukattai dough  & ganesha idol using kozhukattai dough” if interested.

Ellu poorna kozhukattai

Easy ellu kozhukattai recipe


Easy ellu  kozhukattai recipe Easy , no cook ellu poorana kozhukattai recipe for beginners !
Cuisine: Indian
Category: Festival recipes
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
 1 cup - 200ml
For stuffing
  • Black or white sesame seeds - 1/4 cup
  • Grated coconut - 2 tbsp
  • Grated jaggery - 1/4 cup
  • Cardamom seed -1 no
for kozhukattai dough
  • Store bought rice flour - 1 cup
  • Water - 1.5 - 1.75 cups
  • Gingely oil - 1 tsp
  • Salt - 1/2 tsp
METHOD

  • Dry roast ellu/sesame seeds in a kadai till it splutters.Remove and dry roast grated coconut in the same kadai for few seconds.Switch off and let it cool.
Ellu kozhukattai 1
  • In a mixie jar,grind the grated coconut along with cardamom coarsely.Then add roasted sesame seeds and grind it.Add finely grated jaggery or powdered jaggery and run once or twice.Remove in a plate.Stuffing is ready.
Ellu kozhukattai 2
Ellu kozhukattai 3
Check out the below video for the remaining steps OR refer this link for stepwise pictures
  • Now make the kozhukattai dough.Heat water in a bowl adding required salt & a tsp of oil.When the water comes to a boil,add rice flour and mix well without lumps.All the water would be absorbed by the rice flour.Switch off the flame and allow it to become warm. Knead well and make a non-sticky dough.Keep it covered with a wet cloth till use. ( If you feel, water quantity is less, add some hot water to the dough and knead well)
  • Now grease ur hands with oil and take a small lemon sized ball.Make soppu/ cup and keep a tsp of stuffing.Close it and make shapes.See the picture below for different shapes.Arrange them in a idli pot.Boil water in a idli pot.When it comes to roll boil,keep the idli plate.Steam it for 5-7 minutes.Do not over cook for long time.Kozhukattai may crack.After steaming,switch off the stove.Do not remove the kozhukattai when it is hot.It will break.Leave it for few minutes and them remove in a plate.
  • Offer GOD & Enjoy !

Kozhukattai making–Full video recipe





Note



  • If u want to follow the authentic method,first melt the jaggery and strain it.Make a thin syrup and add grated coconut & roasted sesame seeds.Mix well till the mixture leaves the sides of pan.Remove and let it cool.Make small balls out of the stuffing & make kozhukattai as given above.

Try this easy,no cook ellu poorana kozhukattai and offer Lord Ganesh !
Ellu kozhukattai
TIPS FOR CRACK FREE KOZHUKATTAI
  1. Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour..Its of different quality , not the one we use for pongal.It is cheaper in cost too..
  2. The water quantity I have given above is for store bought idiyappam flour & Anil kozhukattai maavu. For home made processed rice flour , water quantity may vary from 1.5-1.75  cups.
  3. Always add the required water while making the dough.If the dough becomes sticky or dry , u’ll get cracks. Keep the unused dough covered with a wet cloth or a lid while u make modakam.
  4. Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time.
  5. U can refrigerate the unused dough be keeping in an air tight box & use the next day or the same evening.
  6. Pooranam can be prepared the previous day and refrigerated.
  7. Apply sesame/gingely oil in ur hands every time when u make the shape.
  8. Always place the idli plate arranged with kozhukattai after the water in the idli pot starts roll boiling.. This helps for quick cooking & also the kozhukattai remains white in color and crack free..
  9. Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough)
  10. U can identify the cooked kozhukattai by its shining look..Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.


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August 25, 2014

EASY PAAL KOZHUKATTAI RECIPE WITH COCONUT MILK & SUGAR

kozhukattai recipe for ganesh chathurthi
As u all know,Paal kozhukattai is an yummy Chettinad dessert recipe.It is loved by all irrespective of ages.I should have made this post for Gokulashtami but I din’t.Now I am posting this easy paal kozhukattai recipe for my Bachelor friend , Jayagopal.He wanted to make it for potluck party in his office this week.So he told me share this recipe as soon as possible.This is not the authentic chettinad version though.I must learn that and post here soon. Actually i had planned to post some Ganesh chathurthi recipes as the festival is around. But then i thought,this is also a variety of kozhukattai which we can make easily & offer Lord Ganesh.” Pillayaar paal kudikum podhu,Paal kozhukattai sapda maattaaraa ?? Batting Eyelashes“.By keeping that in mind,i prepared this easy paal kozhukattai version using milk,coconut milk powder & sugar as Vinayagr chathurthi special recipe.It was tasting great. I had already shared my MIL’s Paal kohukattai recipe with jaggery which is Sendhil’s most favourite recipe.But i love this version more than that Love Struck.So i usually make it more often for myself and Raksha as evening snack or dessert for your guests.Special thanks to my friend Jayagopal, otherwise i would not have done this post even now Happy.Ok,Lets see how to make this yummy and easy paal kozhukattai recipe.

Easy paal kozhukattai recipe

Easy paal kozhukattai recipe


Paal kozhukattai recipe Easy paal kozhukattai recipe using coconut milk powder,milk and sugar
Cuisine: Indian
Category: Sweets
Serves: 2 persons
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
  • Store bought rice flour - 1/2 cup
  • Water - 1/2 cup + 2-3 tbsp (for dough)
  • Gingely oil – a drop
  • Salt – a pinch
  • Sugar – 2 tbsp
  • Boiled milk – 1/2 cup
  • Coconut milk powder - 1 tbsp
  • Cardamom seeds - 1 no (crushed)
  • Saffron threads - few
METHOD

  • In a wide bowl , take the rice flour.Add a pinch of salt ,mix well & set aside.
  • Boil water adding a drop of gingely oil.when the water starts to boil,initially u can see some small bubbles on the bottom and sides of vessel.After few minutes,water will start to roll boil with big bubbles.Switch off the flame as soon as water starts to roll boil with big bubbles.
Paal kozhukattai 1
  • Add the boiled water to the rice flour little by little and mix well.Rice flour may not take all the water.Stop adding water as soon as u get a non-sticky dough.If u feel the dough is dry,add little more hot water.Make sure the dough is not sticky.Knead the dough when it is warm.Make small balls of seedai size by greasing your fingers.Cover it till use.
Paal kozhukattai 2
  • Now boil water in idli pot or in a kadai.Grease the idli plate with oil and spread the balls.If u are using kadai,keep the balls in a small plate.Place a small wide bowl and keep the plate over the bowl.Cover the kadai and cook for 5 – 10 minutes.
Paal kozhukattai 3
  • In the mean time,mix 1 tbsp of coconut milk powder in 1/2 cup of boiled n cooled milk without any lumps.To this add sugar, saffron thread and cardamom powder.Stir well.
Paal kozhukattai 4
  • Allow it to boil for 2 minutes in medium flame.Milk will thicken slightly.To this, add the cooked rice balls and boil for few seconds.
  • Remove and serve warm or cold.

Note
  • U can cook the rice balls directly in milk instead of cooking in idli pot.In that case,use 1/2 cup of milk + 1/2 cup of water.Cook till rice balls float on top.Now mix 1 tbsp of coconut milk powder in 1/4 cup of milk and add to the cooked rice balls.Boil for a minute and switch off the flame.Add cardamom powder & few saffron threads. Mix well and serve !
  • I cooked the rice balls in idli plate to ensure proper & easy cooking.Also balls won’t break or dissolve.
  • The consistency of dough is important for getting soft rice balls. No problem even if u make the dough little sticky.U can grease ur hands with oil and make balls.But if u make the dough hard and dry,u will never get soft balls.so please add water carefully.
  • If u don't have coconut milk powder in hand,use 1/2 cup of grated coconut.Grind & take thick coconut milk adding 1/2 cup of water.Add to the milk at the end.Give a boil in low flame & switch off.


Make this easy paal kozhukattai and offer to GOD Smile
Paal kozukattai

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