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

October 9, 2016

Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties

Kadalai paruppu sundal
For this Navratri, I din’t  try any new sundal variety. As I have kept Golu in my house, I was busy in inviting guest, giving thamboolam and other household works. So I prepared Green gram sweet sundal, Green gram masala sundal, Badam burfi, Black chana sundal, sweet corn sundal, Rava kesari and Sweet pongal in these 7 days. This morning I prepared Kadalai paruppu Sundal keeping Saraswathi Pooja/Ayudha poojai celebration in mind. 

My MIL usually makes Chana sundal i.e Konda Kadalai sundal (In Tamil) along with 5 rice varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam.  Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescue. Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.

Do check out my other Sundal varieties in this link !

Bengal gram dal sundal

Kadalai paruppu sundal / Bengal gram dal sundal recipe


Kadalai paruppu sundal / Bengal gram dal sundal recipe How to make Kadalai paruppu/ Bengal gram dal sundal recipe - Easy, no soaking sundal variety for Navrarti !
Cuisine: South Indian
Category: Sundal varieties
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Bengal gram dal / Kadalai paruppu - 1/2 cup
  • Salt & water - as needed
  • Grated coconut – 3 tbsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Green chillies - 1 no ( slitted or finely chopped)
HOW TO MAKE KADALAI PARUPPU SUNDAL - METHOD

  • Wash and take the dal in the cooker base. Add enough water ( I used 2 cups) and pressure cook for 2-3 whistles in very low flame. Kadalai paruppu won’t become mushy very easily. So It would be perfectly cooked in low flame in just 2 whistles. Remove the lid after the steam is released. Check whether it mashes in your finger. Drain the excess water if any and use it for making rasam or dal soup. Make sure you keep 1 tbsp of water in the dal.
    Kadalai paruppu recipe
  • In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds. Add slitted or finely chopped green chillies, curry leaves & hing. Saute for a minute. Add the cooked dal along with the little water in the cooker. Add the required salt, Mix well & boil till all the water evaporates. Mix it gently without mashing the dal. Lastly add the grated coconut, give a quick stir & switch off the flame. Remove from the kadai & transfer it to a vessel. Offer to God & serve ! This sundal will become grainy once it starts to cool down. So do not panic if it looks slightly mushy while hot.
    Kadalai paruppu recipe
    Kadalai paruppu recipe
  • Enjoy !
  • Do check out my other Sundal varieties in this link !

Note
  • Use finely chopped chillies for spicy taste. I use slit chillies.
  • You can also use finely chopped ginger if you like its flavor.
  • Optionally, you can garnish this sundal with coriander leaves.
  • Add more coconut for rich taste.
Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve !
Kadalai paruppu sundal recipe
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September 4, 2016

Ulundu Kozhukattai–Urad Dal Poornam Kozhukattai- Uppu Kolukattai

ulundu kozhukattai recipe
For Ganesh Chaturthi, we make Ulundu kozhukattai/ Ulutham paruppu kozhukattai / Urad dal poornam kozhukattai by making a spicy stuffing with urad dal. Traditionally we call it as Ulundu poornam Kozhukattai. Some people call it as uppu kozhukattai too. Chana dal pooranam or coconut poornam kozhukattai, Ellu kozhukattai and Urad dal kozhukattai should be in our naivedyam for Ganesh chaturthi festival. Apart from this, we make other kozhukattai varieties based on our personal choice.

I have already made a post about this ulundu kozhukattai under my “3 Kozhukattai varieties” post. Still I want to have a separate detailed post for this recipe. Sometimes we make this ulundu kozhukattai for dinner too.Its a healthy, protein packed dish. I have also shared an easy ulundu kozhukattai version for beginners. Do check it out. Now lets see how to make Ulundu kozhukattai with poornam with video.

Check out my easy ulundu kozhukattai too !



ulundu kozhukattai recipe

Ulundu kozhukattai - Urad dal poornam kozhukattai


Ulundu kozhukattai - Urad dal poornam kozhukattai Traditional ulundu kozhukattai - Dumplings made of stuffing with urad dal
Cuisine: Indian
Category: Festival recipes
Serves: 10 nos
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


INGREDIENTS
1 cup - 250ml
  • Rice flour - 1 cup ( I used Anil kozhukattai mavu)
  • Water - 1.5 cups (Water quantity may vary)
  • Cooking oil or ghee - 1 tsp
  • Salt - a pinch
For stuffing/Poornam
  • Urad dal – 1/4 cup
  • Green chillies – 2-3 nos
  • Ginger – 1/2 inch piece
  • Grated coconut - 1/4 cup
  • Asafetida / hing – 1/4 tsp
  • Salt – as needed
To temper
  • Coconut oil or cooking oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • curry leaves – few
  • Hing – a pinch
HOW TO MAKE ULUNDU KOZHUKATTAI - METHOD

  • Always make the pooranam first & then make the outer covering. Wash and soak urad dal in water for 30 minutes. Drain the water completely and take the urad dal in a mixie jar. Put green chillies, hing, salt, ginger and pulse the mixture once or twice. Make a coarse paste. Do not grind for more time.
Ulundu kozhukttai
  • In a idli pot , grease the idly plate and spread the ground urad dal mixture. Make a hole in the center for uniform cooking. Steam it for 10 – 15 minutes.
Ulundu kozhukattai
  • After it cools down, crumble the mixture using your hands and run it in the mixie once or twice for easy perfect crumbling and keep it ready..
ulundu kozhukattai
  • Heat oil in a kadai, temper the mustard seeds, urad dal and curry leaves with a pinch of hing. Then add the crumbled urad dal mixture and mix well.
      Finally add the grated coconut , mix well and switch off the flame. Stuffing is ready.

ulundu kozhukattai
TO MAKE KOZHUKATTAI DOUGH
  • In a broad bowl , take the flour and add the salt. Mix well and set aside.
  • In a bowl, take the required water and add a tsp of sesame oil.
  • Let it boil for few seconds in high flame.When it starts to roll boil, switch off the flame and add the water to the flour little by little. Mix the flour with a wooden ladle. Kozhukattai maavu
  • Add more water if required. Mix well and make a whole mass like chapatti dough. (initially u need a ladle to mix but when the dough becomes warm, mix it well with ur hands to make a soft , non- sticky dough.)
  • Apply a tsp of sesame oil over the dough to cover it. ( this prevents the dough from drying).Cover it with damp cloth and lid , set aside. Have a look at this VIDEO for more details. kozhukattai dough tile2
TO MAKE KOZHUKATTAI
  • Make a ball from dough and press it to make a cup. Place a tbsp of stuffing & cover it as shown in the pictures.
Ulundu kozhukattai
Ulundu kozhukattai
Ulundu kozhukattai



ulundhu kozhukattai
TIPS FOR MAKING KOZHUKATTAI WITHOUT CRACKS
  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 a different quality , not the one we use for pongal.It is cheaper in cost too.
  2. I use store bought rice flour - Idiyappam flour or Anil kozhukattai maavu. I always add 1.5 cups of water adding a tsp of oil for making dough. For home made rice flour, water quantity may vary.
  3. Always add the required water while making the dough.If the dough becomes sticky or dry, u’ll get crack.
  4. Keep the unused dough covered with a wet cloth and then with a lid while u make modakam.
  5. Its always better to prepare the outer covering after making pooranam/ stuffings to prevent the dough sitting for long time.
  6. U can refrigerate the unused dough covered by wet cloth 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.
  8. Apply sesame/gingely oil in ur hands every time when u make the shape.
  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. Always place the idli plate filled 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.
  11. U can identify the cooked kozhukattai by its shining look.
  12. Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.
Ulundu kozhukattai recipe
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September 3, 2016

Sweet Pidi Kozhukattai Recipe – Vella Kozhukattai Recipe with rice flour

sweet pidi kozhukattai recipe
We make sweet pidi kozhukattai for Chitra Pournami, aadi velli and Navratri as well. Recently I heard from my South Indian friends making pidi kozhukattai for Ganesh chaturthi too. Some people call this as Vella kozhukattai/Vellam kolukattai. So I thought of making this post for this festival. Usually I make pidi kozhukatti with homemade processed rice flour. 
Today I have shared a version with store bought rice flour( I used Anil kozhukattai maavu).Its cooking procedure is very similar to sweet ammini kozhukattai recipe. Only the shapes are different. So its like a two in one recipe. Do try this easy and simple sweet kozhukattai variety for this Ganesh chaturthi and have a great celebration ! Lets see how to do this easy sweet pidi kozhukattai recipe with rice flour. Check out my Easy Kara Pidi kozhukattai too !
sweet pidi kozhukattai recipe


Sweet pidi kozhukattai recipe


Sweet pidi kozhukattai recipe Sweet pidi kozhukattai with rice flour, jaggery and coconut
Cuisine: Indian
Category: Sweet
Serves: 12
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup -- 250ml
  • Kozhukattai Rice flour or idiyappam flour - 1/2 cup ( I used Anil Kozhukattai flour)
  • Grated jaggery or powdered jaggery - 1/4 cup + 2 tbsp
  • Water - 1 cup 
  • Cardamom powder - 1/4 tsp
  • Grated coconut or coconut pieces - 2 tbsp
  • Oil - to grease hands and idli plate
METHOD

  • Take the powdered jaggery in a kadai. Add 1 cup of water and heat it. Melt the jaggery and strain it with a metal strainer.
  • sweet pidi kozhukattai
  • sweet pidi kozhukattai
  • After straining the syrup, boil it till frothy. Simmer the flame and add grated coconut, cardamom powder. Mix well & boil. Add the measured rice flour. Mix well till all the syrup is absorbed by the rice flour. It will become a thick, soft dough. sweet pidi kozhukattai
    sweet pidi kozhukattai
  • Grease your hands with oil and take a small ball sized dough. Press it with 4 fingers towards inside and make an impression as shown in the picture below. Make all the kozhukattai and arrange them in a greased idli plate.

sweet pidi kozhukattai
  • Boil water in a idli pot and let it start to roll boil. Place the idli plate with kozhukattai. Steam it for 5-7 minutes in high flame. It will look shiny. Check if it bounces on a plate. Switch off the flame and let the kozhukattai be inside the pot for 5 minutes. Then remove them from the plate and serve.Enjoy !
sweet pidi kozhukattai


Note
  • Do not add more water if you add less jaggery because kozhukattai tastes less sweet in this case. The quantity of jaggery and water should be proportionate.
  • You can add more jaggery i.e Rice flour & jaggery in 1:2 ratio of you want sweeter kozhukattai.

Easy, delicious sweet pidi kozhukattai is ready to offer God !
Sweet Pidi kolukattai recipe
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September 2, 2016

Fried Modak Recipe With Wheat Flour - Fried Mothagam Recipe - Ganesh Chaturthi Recipes

Fried Modak- How to make deep fried modak
Fried modak is nothing but deep fried dumplings(Kozhukattai) filled with jaggery and coconut stuffing. In North India especially in Maharashtra, people make Ukdiche modak(steamed modak) and this deep fried modak during Ganesh Chaturthi festival. They call it as “Talniche Modak” in Hindi.

Generally maida and sooji/Rava is used to make the outer covering and coconut + sugar is used for stuffing/pooran. But I’ve used wheat flour and jaggery. Last year my MIL made nearly 54 fried mothagam during our house warming ceremony for Ganapathy Homam. She is really the best. It tasted great and stayed good for several days. 

Inspired by her, I tried this recipe today to share under North Indian style Ganesh Chaturthi recipes.I was feeling tired even before I complete a count of 11. But the final result made me feeling refreshed. It came out really well. I tried deep frying the modak made of rice flour as well. It came out well and crispy but it drank more oil when compared with wheat flour fried modak. I have shared a picture of it below.

Friends, Do try this wheat flour modak recipe for this Vinayaka Chaturthi festival. I am sure you will love it. Lets see how to prepare deep fried modak with wheat flour for Ganesh puja.

Fried Modak Recipe

Fried modak recipe


Fried modak recipe Deep Fried modak with wheat flour and jaggery - Ganesh Chaturthi recipes
Cuisine: Indian
Category: Sweet
Serves: 8
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 200ml
  • Wheat flour - 1/2 cup
  • Salt - a pinch
  • Melted ghee - 1/2 tsp
  • Rava/Sooji – 1 tsp ( optional)
  • Water - as needed (I used around 1/4 cup)
  • Cooking oil - to deep fry
For stuffing/Pooran
  • Grated coconut - 1/2 cup
  • Powdered Jaggery - 1/3 cup
  • Cardamom powder - 1/4 tsp
  • Dry Roasted poppy seeds - 1 tbsp ( Optional)
METHOD

  • First make the stuffing/Pooran part. For this, take the grated coconut, powdered jaggery and dry roasted poppy seeds in a kadai. The quantity of jaggery should be less than coconut. Do not add water.Mix well in medium flame.
  • Let the jaggery melt in heat and mix well with coconut. When the mixture starts to become thick without moisture and leaves the pan, switch off the flame and transfer the stuffing to a plate. Spread it well and let the stuffing cool down. (If you heat the stuffing for long time, it will become chewy and hard. So remove the stuffing as soon as jaggery is melted and mixed well with coconut. Initially it will look as a wet mass. But when it cools down, it will become crumbly.)
Fried modak recipe
Fried modak recipe
  • In a wide bowl, take the wheat flour, melted ghee, a pinch of salt and mix well. Add water little by little and make a stiff, thick dough. The dough should not be too soft. Knead for sometime and cover with a wet cloth. Let the dough rest for just 5 minutes.
fried modak
  • Take a small ball of dough and dust in wheat flour. Make a thin circle of poori size. Remember the sides of circle should be thinner than the center. As this is made of wheat flour, it will become dense after deep frying. So make the poori thin.Cover the remaining dough with a wet cloth.
fried modak
  • Now take a small lid and cut the circle of uniform shape. Place 1 tbsp of stuffing the middle and make 5-7 pleats in the dough. Refer picture and do the same way. Join all the pleats and make a coconut shape modak.Make sure the modak is sealed properly else the stuffing will ooze out in oil while frying.
fried modak
fried modak
fried modak
fried modak
  • Heat oil in a kadai and when it gets heated, put a pinch of dough. If it rises to the top immediately, oil temperature is just right.Now drop 3-4 modak and cook in medium flame.Cook till starts to turn golden brown.Flip the other side and cook till done. Remove in a tissue. Fried modak is ready. Offer to Lord Ganesha and seek his blessings !
    Enjoy !
fried modak
  • It stays crispy till its hot. If you wish, you can serve them immediately or this modak can be stored in an air tight box and consumed for a week. It stays good and edible.

Note
  • For stuffing sugar can be used instead of jaggery.
  • For making dough, maida/All purpose flour can be used. If you wish, you can add 1 tbsp of rava/Sooji too.
  • Do not stir the coconut+jaggery mixture for long time. It will become chewy and hard.So remove the pooran as soon as jaggery is completely melted and mixed with coconut without any moisture content.
  • You should deep fry the modak as soon as you make the shapes else modak may crack while frying. If you make the modak in advance, keep it covered with a wet cloth till you deep fry.
  • Oil temperature is very important while frying. If the heat is more, modak will not cook inside and the outer covering becomes brown soon.So fry in medium flame patiently.
Fried modak with rice flour covering
Deep fried modak is ready to offer to Ganapathy Bappa. Wish you all a very happy Ganesh Chaturthi. May the Lord makes all our dreams come true !
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August 31, 2016

Sweet Ammini Kozhukattai Recipe – Easy Kozhukattai Recipes With Rice Flour

Sweet ammini kozhukattai recipe
Ammini kozhukattai also known as Ammani / mani kozhukattai in Tamil, mini rice balls in English, Undrallu/Bellam Kudumulu in Telugu is a very easy to make kozhukattai variety. People make sweet and spicy version of this kolukattai for evening snacks and during Ganesh Chaturthi festival as an offering to God. Long back I shared ammini kozhukattai under low calorie snack. But this is the first time I tried sweet ammini kozhukattai i.e Vella Kozhukattai and masala ammini kozhukattai/Spicy kozhukattai. 

Sweet kozhukattai can be prepared in various ways. I made this with store bought rice flour by directly cooking it in jaggery syrup just like sweet pidi kozhukattai. Usually I make kozhukattai with store bought idiyappam flour but this time I tried with Anil kozhukattai maavu. It came out super soft, delicious and flavorful.

 If you are looking for an easy sweet kozhukattai recipe without making pooranam/stuffing part, this is the best choice. Kids would love it too. Even bachelors can try this for Ganesha pooja. Make this easy, cute looking sweet ammini kozhukattai/ Inippu kozhukattai for this Vinayaka chaturthi festival and enjoy ! Lets see how to prepare soft and tasty sweet ammini kozhukattai with step by step photos !

Check out my Full collection of Ganesh Chaturthi recipes HERE

Sweet kozhukattai recipe

Sweet Ammini Kozhukattai Recipe


Sweet Ammini Kozhukattai Recipe Ammini kozhukattai/ mani kozhukattai - Sweet version using store bought rice flour and jaggery.
Cuisine: Indian
Category: Sweet
Serves: 2
Prep time: 15 Minutes
Cook time: 5 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Rice flour - 1/2 cup ( I used Anil Kozhukattai flour)
  • Grated jaggery or powdered jaggery - 1/4 cup + 2 tbsp
  • Water - 3/4 -1 cup
  • Cardamom powder - 1/4 tsp
  • Grated coconut - 1 tbsp
  • Oil - to grease hands and idli plate
METHOD

  • Take the powdered jaggery in a kadai. Add 3/4 to 1 cup of water and heat it. Melt the jaggery and strain it with a metal strainer.
Sweet ammini kozhukattai
Sweet ammini kozhukattai
  • After straining the syrup, boil it till frothy. Simmer the flame and add grated coconut, cardamom powder. Mix well & boil. Add the measured rice flour. Mix well till all the syrup is absorbed by the rice flour. It will become a thick, soft dough.
Sweet ammini kozhukattai
Sweet ammini kozhukattai
Sweet ammini kozhukattai
  • After the dough turns warm, make small balls by greasing your hands with oil. Grease the idli plate with gingely oil or cooking oil. Boil the water in an idli pot or kadai. Keep the idli plate only after the water starts to roll boil. Steam it for 5-7 minutes. Do not steam for more time. It will make the balls hard.
Sweet ammini kozhukattai
  • To check whether its cooked, take one ball and drop in a plate. If it bounces, ball is cooked. If it sticks to the plate, balls are not cooked. Switch off the flame after the balls are cooked. Let it rest for 5 minutes and then remove the balls in a plate.Enjoy ! I garnished with grated coconut & served it.
Sweet ammini kozhukattai


Note
  • Add more jaggery if you need more sweetness. You can add upto 1/3 cup. I felt adding 1/4 cup itself was sufficient.
  • Water quantity depends on the flour you use.
  • Homemade rice flour may need lesser water.
  • Do not steam the balls for more time. It will become hard. To avoid this, place the idli plate only after the water in the idli pot starts to roll boil. By doing this way, kozhukattai gets cooked fast and remains soft too.

Try this easy sweet kozhukattai for this Ganesh chaturthi and enjoy your celebration !
Sweet ammini kozhukattai
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