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Showing posts with label GANESH CHATURTHI RECIPES. Show all posts
Showing posts with label GANESH CHATURTHI RECIPES. Show all posts

August 18, 2022

Aval Kesari Recipe | Poha Sheera | Avalakki Kesaribath

Aval Kesari

Aval Kesari / Poha Sheera in Hindi / Avalakki Kesaribath in Kannada, Atukula Kesari in Telugu is an easy sweet recipe that is served as prasadam for festivals like Gokulashtami, Ganesh Chaturthi, Varalakshmi Viratham, Friday Lakshmi Pooja and Thursday Guru pooja.

Aval Kesari is so easy to prepare under 15 minutes. Its a beginners sweet recipe. All you need is Poha/ Rice flakes, Sugar, Ghee and cardamom powder. Unlike our regular rava kesari, this poha kesari thickens quickly and chances of hardening is very less. So its easy to identify the end consistency. I have shared 2 videos in different languages and step by step pictures. I have added a video of Aval Kesari seimurai in Tami. Please watch it for better understanding. 

 Soon I will try to make an Aval kesari with jaggery. Friends, do try this easy Aval Kesari for this Gokulashtami / Krishna Jayanthi and enjoy.




Aval kesari in Tamil video ꜛ

aval kesari recipe

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari


Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari

Aval Kesari / Poha sheera / Avalakki Kesaribath / Atukula Kesari for festival Prasadam/ Neivedaym.


 
Cuisine: South Indian
Category: Dessert
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Poha / Thick Aval / Rice flakes - 1/2 cup
  • Sugar - 1/2 cup
  • Water - 1 to 1.5 cups
  • Ghee - 3 tbsp
  • Cardamom powder - 1/4 tsp
  • Cashew nuts – 5
  • Cloves – 1
  • Orange food color / Kesari color – a pinch
HOW TO MAKE AVAL KESARI
  1. Heat 2 tsp of ghee in a kadai. Add the Aval and roast till crispy.
  2. Take the roasted Aval and break it to check if crispy. Transfer to a mixer.
  3. Grind coarsely and set aside. Boil water in the same kadai adding a pinch of food color.
  4. When the water roll boils, lower the flame completely. Add the roasted poha powder.
  5. Mix without lumps till thick. Cover cook in low flame for 5 minutes.
  6. Then add sugar, cardamom powder and ghee. Mix without lumps in low flame.
  7. Mix till kesari leaves the sides of pan completely. Switch off the flame.
  8. Roast Cashews in 1 tbsp ghee and add to Kesari. Mix well and transfer to a plate. Serve warm and enjoy !
METHOD - STEP BY STEP PICTURES
  • Heat 2 tsp of ghee in a kadai. Add the aval and roast till crispy. Let it cool. Grind to a coarse powder. Set aside.
  • Aval kesari
  • Add 1.5 cups of water in a kadai. Add a pinch of Kesari color. Let it roll boil. Lower the flame and add the roasted poha powder. Mix well without lumps.
  • Aval kesari
  • Mix in low flame till the mixture becomes thick. Cover cook in low flame for few minutes.Aval kesari
  • Add sugar, cardamom powder, clove and a tbsp of ghee. Mix in low flame till the sugar melts completely.
  • Aval kesari
  • Keep mixing till kesari becomes thick and leaves the sides of pan. Lastly roast cashews in a tbsp of ghee and add to the Kesari. Serve hot and enjoy.

Note

                
  • Adjust the quantity of sugar based on your taste.
  • Adding cloves is optional.
  • You can also use lesser ghee than mentioned but taste won’t be rich.


Try this easy, yummy Aval kesari for Gokulashtami and enjoy !

how to make aval kesari

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September 9, 2021

Javvarisi Kozhukattai | Sago Kolukattai | Sabudana modak recipe –Kozhukattai Varieties

javvarisi kozhukattai

Javvarisi Kozhukattai / Sago dumpling / Sabudana modak is an easy and interesting Kozhukattai recipe. Actually I bookmarked this recipe and Pillayarpatti mothagam recipes long back but every year during Ganesh Chaturthi, I tried some other kozhukattai variety and shared in my blog. This year, I started my Ganesh Chaturthi recipes with this easy sweet kozhukattai recipe. I never thought it tastes so good. We all loved it.

If you have white big sago / maavu javvarisi in hand, you can make this kozhukattai easily. It comes out so well. I am happy to add this recipe in my kozhukattai varieties list. Friends, do try this yummy javvarisi kozhukattai during this Vinayagar chaturthi and share your feedback with me.

javvarisi kozhukattai

Javvarisi Kozhukattai / Sago Kolukattai recipe


Javvarisi Kozhukattai / Sago Kolukattai recipe

Javvarisi Kozhukattai / Sago Kolukattai recipe - Kozhukattai varieties for Ganesh Chaturthi


 
Cuisine: Indian
Category: Sweet
Serves: 10
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Javvarisi / White, big Sago – 1/2 cup
  • Idiyappam flour or Kozhukattai flour – 1.5 to 2 tbsp
  • Grated coconut - 1/2 cup
  • Sugar or  powdered Jaggery - 1/4 cup
  • Cardamom - 2
  • Roasted cashewnuts – 5
  • Ghee – 2 tsp
  • Salt - a pinch
  • Water - as needed
HOW TO MAKE JAVVARISI KOZHUKATTAI
  1. Wash and soak javvarisi in enough water for 2 to 3 hours.
  2. Drain the excess soaked water if any. Grind the javvarisi coarsely.
  3. Transfer to a bowl. Add rice flour and salt. Mix well to make non sticky dough.
  4. Cover till use. Kozhukattai dough is ready.
  5. To make the poornam / stuffing, mix grated coconut/ jaggery/ Naatu sakkarai, sugar, cardamom and roasted cashews along with ghee. Mix well.
  6. Take a golf ball sized kozhukattai dough and press it to make a dent.
  7. Fill a tsp of stuffing and close it. Make balls and arrange in idli plate.
  8. Boil water in idli pot and keep the idli plate. Steam the kozhukattai for 15 minutes till it becomes shiny and cooked well.
  9. Rest for 5 minutes and then remove it. Offer God and enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and soak javvarisi in enough water for 2 to 3 hours. Drain the excess water if any. Grind the javvarisi coarsely.
  • javvarisi kozhukattai
  • Transfer to a bowl. Add idiyappam / store bought flour and 1/4 tsp of salt. Mix well to make non-sticky dough. Cover till use.
  • javvarisi kozhukattaijavvarisi kozhukattai
  • To make the stuffing/ pooranam, mix the grated coconut, sugar / jaggery or naatu sakkarai, cardamom powder and roasted cashew pieces along with ghee. Mix well and set aside.
  • javvarisi kozhukattai

    • To make the kozhukattai, make golf ball sized balls from kozhukattai dough and press in the middle to make a dent. Keep 1 to 2 tsp of stuffing in the center and pull the edges to cover it. Make a smooth ball. Make all the kozhukattai.
    • javvarisi kozhukattaijavvarisi kozhukattaijavvarisi kozhukattai
    • Grease an idli plate and arrange the balls. Boil water in idli pot and let it roll boil. Place the idli plate and steam the kozhukattai for 15 minutes in medium flame. Switch off the flame once it turns half white in color, shiny and cooked soft. Rest the kozhukattai for 5 minutes and then remove them from the idli plate.
    • javvarisi kozhukattai
    • Serve God and enjoy. Tastes the best when served hot or warm.

    Note

    • Do not use nylon javvarisi/ small sized sago for this kozhukattai.
    • You can use medium or big sized white sago.
    • Adjust the quantity of rice flour based on the need.
    • After steaming kozhukattai turns its color from pure white to half white and shiny. So steam it for minimum 15 minutes.

    Try this unique and interesting javvarisi kozhukattai recipe and enjoy !

    javvarisi kozhukattai

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    August 19, 2020

    Kozhukattai Varieties | Kozhukattai Recipes List For Ganesh Chaturthi

    Kozhukattai recipes for festivals

    In this post, I have shared the list of different types of kozhukattai recipes / kozhukattai varieties that can be made for Ganesh chaturthi / Vinayagar chaturthi. This list has both South Indian Kozhukattai recipes and North Indian modak recipes. Not only for Pillayar chaturthi, we Tamil people make kozhukattai for festivals like Varalakshmi vratham, Tamil month Aadi, Karthigai deepam and other occasions at home. For Ganesh chaturthi, people make varieties of kolukattai / mothagam / modak across South India and North India as Lord Ganesh loves modak and he is fondly called as Modakpriya / Mothagapriyan.

    In Tamil nadu, it is called as kolukattai. We make mothagam @ kozhukattai as the major naivedyam recipe for Vinayagar chaturthi. Other than kozhukattai we make sweet appam, sundal, payasam and ladoo too. Kozhukattai varieties like sweet poornam kozhukattai, uppu kozhukattai / ulundu kolukattai and ellu kozhukattai is a must for South Indian Ganesh chaturthi traditionally. 

    Some people also make paal kolukattai and thengai poorana kozhukattai instead of kadalai paruppu pooranam kozhukattai. Apart from the traditional kozhukattai recipes, beginners can easily try ammini kozhukattai in sweet and spicy versions.

    In North India, Ukadiche modak and fried modak are very popular. Apart from this Khoya modak, dry fruits and nuts, khajoor modak can also be prepared. In this post, I have shared all the traditional kolukattai recipes and few beginner friendly kozhukattai recipes with no cook stuffing.  I have also shared some links on different methods of making kozhukattai / modak dough along with some useful video links. 

    Hope you find this collection helpful for making kozhukattai varieties for this Ganesh chaturthi.I will try to add more kozhukattai varieties like peanut kozhukattai, vegetable kozhukattai, ilai kolukattai in future and update this list. Ok, lets move on to the list of kozhukattai recipes.

    Check out my full Ganesh chaturthi recipes collection HERE !

    Here is a detailed video of making 3 different types of Poorana kozhukattai




























    Hope you find this list helpful to choose and prepare kozhukattai for this Ganesh Chaturthi festival. Do try and have a great celebration. Share your feedback too !

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    August 18, 2020

    Dry Fruits Kozhukattai Without Jaggery - Kozhukattai Varieties

    dry fruits kozhukattai
    When I was planning to share some kozhukattai varieties for Ganesh chaturthi, I came across this sugar free, dry fruits kozhukattai recipe using dates and nuts. The stuffing/ pooranam for this kozhukattai is prepared without jaggery and sugar. So this kolukattai recipe would be ideal for people who look for healthy options. Dry fruits pooranam is easy to make too. Just roast and grind, stuffing would be ready in minutes.

    In North India, people make dry fruits and nuts modak by shaping it directly using a modak mould instead of stuffing in the kozhukattai dough. Its a no cook version. They call it as Khajoor modak. I made one and shared the picture below. So, you can make this kozhukattai without cooking or by stuffing in the kozhukattai maavu as shown in the description with pictures. Choice is yours. 

    Ok, lets see how to make easy, healthy dry fruits and nuts kozhukattai for this Vinayagar chaturthi festival with step by step pictures.
    dry fruits kozhukattai recipe

    Below is the picture of dry fruits and nuts modak without stuffing in rice flour dough. You can eat this as such without steaming / cooking. 
    Dry fruits modak

    Dry fruits kozhukattai / Dates and nuts kozhukattai


    Dry fruits kozhukattai / Dates and nuts kozhukattai

    Dry fruits kozhukattai without jaggery and sugar for Ganesh chaturthi festival


    Cuisine: Indian
    Category: Sweet
    Serves: 6
    Prep time: 20 Minutes
    Cook time: 20 Minutes
    Total time:40 Minutes


    INGREDIENTS

    For Stuffing/ Pooranam
    • Mixed nuts (Cashews, badam, pista) - 15 each
    • Seedless dates - 20
    • Ghee - 1 tsp
    For modak / kozhukattai dough
    • Store bought Kozhukattai flour or idiyappam flour - 1 cup
    • Water - as needed
    • Salt - 1/4 tsp
    • Gingely oil - 1/2 tsp

    HOW TO MAKE DRY FRUITS KOZHUKATTAI

    1. Heat 1 tsp ghee in a kadai. Roast the nuts till golden. Grind coarsely.
    2. Collect in a plate. In the same kadai, roast the dates and cool down.
    3. Grind to a smooth paste without adding water. Add the paste to the ground nuts.
    4. Mix well to make the dry fruits pooranam. Make small balls and set aside.
    5. To make kozhukattai dough, roll boil 2 cups of water adding few drops of gingely oil.
    6. Take the store bought idiyappam / kozhukattai flour in a wide bowl. Add salt and mix well.
    7. Add the water gradually. Mix with a ladle. Cover and rest for 5 minutes to become warm.
    8. Knead it well using greased hands. Make a smooth dough.
    9. Take a ball shaped dough. Shape it using a modak mould.
    10. Keep one dry fruits ball in the center of mould and cover the kozhukattai with the dough.
    11. Remove the kozhukattai gently and steam in a greased idli plate.
    12. Kozhukattai becomes shiny after cooking. Switch off the flame.
    13. Rest for 10 minutes. Remove the modak and serve hot !

    METHOD - STEP BY STEP PICTURES

    • Heat 1 tsp ghee in a kadai. Roast the nuts in medium flame till slight golden in color. Cool down and grind to a coarse powder. Remove in a plate. 
      Dry fruits kozhukattai
    • In the same kadai, roast the dates. Cool down and grind to a paste without adding water.
      Dry fruits kozhukattai
    • Mix the dates paste with powdered nuts. Dry fruits stuffing / pooranam is ready. Make big gooseberry sized balls for stuffing the dough and set aside.
      Dry fruits kozhukattai Dry fruits kozhukattai
    • This modak can be prepared in two ways. One is a no cook version. To make this, take a portion of stuffing and press it in the modak mould to shape it. Remove gently and keep in a plate. Follow the same for the remaining stuffing. You don’t have to steam this modak. You can serve and eat as such.
    • For the second version, make kozhukattai dough with store bought kozhukattai or idiyappam flour. To prepare kozhukattai dough, roll boil 2 cups of water adding 1/2 tsp of gingely oil.
      Dry fruits kozhukattai
    • Take the store bought rice flour in a wide bowl. Add little salt and mix well. Add hot water gradually and make a smooth, non-sticky dough. Cover and rest for 5 minutes to become warm. Grease your hands with oil and knead the dough for few minutes.Dry fruits kozhukattai
    • Cover the dough with a wet cloth to prevent drying. Now take the kozhukattai achu/ modak mould and grease with oil. Take ball shaped dough and press it inside the mould to spread it well. Make a dent in the center and place a dry fruits stuffing ball.Dry fruits kozhukattai
    • Take a small portion of dough and cover the stuffing. Press it well and open the mould. Remove the kozhukattai gently. Arrange in a greased idli plate.Dry fruits kozhukattai
    • Make the remaining kozhukattai in the same way and arrange in the plate. Roll boil water in an idli pot. Place the idli plate with kozhukattai and cover with the lid. Steam it for 10 minutes in high flame and switch off the flame.
    • Do not remove the kozhukattai when hot. It will break. Rest it in the idli plate for 5 minutes and then remove it gently. Offer to God and enjoy !Dry fruits kozhukattai

    Note

    • Sweetness of dates is enough for the stuffing. So I didn’t add jaggery or sugar. You can add it based on your taste.
    • If you need more yield for the stuffing, add 1/2 cup of grated and roasted coconut to the nuts.  In that case, add more dates for adjusting the sweetness.
    • I have not used cardamom here. You can add if you like.
    Try this healthy dry fruits kozhukattai recipe and enjoy !
    Kozhukattai without jaggery
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