Showing posts with label NEIVEDYAM RECIPES. Show all posts

August 18, 2020

Dry Fruits Kozhukattai Without Jaggery - Kozhukattai Varieties

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.

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 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

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

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 !

August 3, 2020

Kovil Puliyodharai Recipe –Temple Style Tamarind Rice

Making a perfect Kovil puliyodharai / Temple style tamarind rice must be the dream for many. Me too not an exception. Whenever we visit temples, I never forget to buy a pack of tamarind rice from temple’s prasadam stall. Sometimes my FIL buys an extra packet of puli sadam just for me. I love the flavor of puli sadham packed in banana leaf or served in donnai (hand pressed plantain leaf bowls). I have always wanted to recreate that taste in my kitchen and tried so many recipes titled temple style puliodharai but never satisfied with the result.

Recently I tried this kovil puliyodharai recipe from Royal Dakshin YouTube channel and was so happy with the outcome. I altered the quantity of ingredients as per my requirement and tried it. It tasted so close to the puli sadam served in Tamil nadu temples. I have tasted this kind of puliodharai in perumal koil madapalli and some other temples near Trichy, Kumbakonam. But one thing I observed is, this recipe needs some standing time for all the taste and flavor to blend well. Also if you store this tamarind rice in a bowl lined with banana leaf, it tastes exactly like kovil puliyodharai.

Friends, do try this Tamilnadu temple style tamarind rice during this festival month and share your feedback with me. Lets see the making with step by step pictures and video !

Temple style puliodharai / Kovil puliyodharai recipe

Tamil nadu temple style puliyodharai recipe with stepwise pictures.

Cuisine: South Indian

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

For Pulikachal Paste

Gingely oil - 3 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tbsp
Roasted peanuts - 2 tbsp
Curry leaves - few
Red chilli - 2 ( pinched into 2)
Hing/ asafetida - 1/4 tsp
Red chilli powder - 1/2 tsp
Jaggery - 1 tsp
Tamarind - Lemon size
Salt & water - as needed

For spice powder (Dry roast)

Coriander seeds - 1.5 tsp
Chana dal - 1.5 tsp
Urad dal - 3/4 tsp
Fenugreek seeds - 1/2 tsp
Red chilli - 4
Pepper corns - 1/2 tsp
Cumin seeds - 1/4 tsp
Black or white sesame seeds - 2 tsp ( I used black ones)
Asafetida / Hing - 1/4 tsp
Curry leaves - 5

For tamarind rice

Raw rice or steamed rice - 1 cup
Water - 2 cups for raw rice / 3 cups for steamed rice
Gingely oil - 1 tbsp + few drops for cooking rice
Curry leaves - Few ( to decorate)
Banana leaf - to store and serve the rice

HOW TO MAKE KOVIL PULIYODHARAI

Heat a kadai and dry roast all the ingredients given under “For spice powder”.
Cool down and grind to a fine powder. Set aside.
Heat oil the kadai and splutter mustard seeds, urad dal, chana dal, red chilli, roasted peanuts, curry leaves and hing.
Add 1.5 cups of tamarind extract, required salt, turmeric powder, chilli powder, jaggery.
Let it roll boil till oil floats on top and becomes semi thick paste.
Lastly add 2 tsp of ground puliyodharai spice powder and boil for a minute.
It thickens more and leaves oil on sides. Switch off the flame. Cool down and store in a box.
Pulikachal paste is ready. You can refrigerate and use up to 2 weeks. Store the remaining spice powder in an air tight box.
To make Kovil puliyodharai, wash and pressure cook one cup of raw rice adding 2 cups of water and few drops of gingely oil.
Spread the rice in a plate, cool down. Add the required tamarind rice paste and the spice powder. Mix well.Check for taste, add more if needed.
Add little gingely oil, mix gently. Garnish with chopped curry leaves and cover the bowl with a banana leaf.
Give a standing time of one or two hours. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast all the ingredients given under “For spice powder”. Cool down and grind to a fine powder. Set aside. Soak lemon size tamarind in 1 cup warm water for 20 minutes. Take 1.5 cups extract. Keep it aside.
Heat oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves, hing. Add 1.5 cups of tamarind extract, turmeric powder, red chilli powder, required salt and jaggery.
Boil till the raw smell leaves and starts to leave the oil. When the paste becomes semi thick, add the ground spice powder. Mix till thick and leaves oil. Pulikachal / tamarind rice paste is ready.
Switch off the flame. Cool down the paste completely and store in a clean box. Use a clean spoon to handle. Stays good for 2 weeks under refrigeration. Also store the remaining spice powder in a box.
To make temple style tamarind rice : Wash and pressure cook 1 cup of raw rice. Add 2 cups of water, few drops of oil and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Spread the rice in a plate. Add 2 tsp of gingely oil. Cool down.
Add the required paste, 1 to 2 tsp of spice powder and mix gently to coat evenly. Add more gingely oil if required. Garnish with fresh curry leaves. Keep the rice in a bowl lined with banana leaf. Cover it with another banana leaf and give a standing time for an hour or two to enjoy the original temple style puliyodharai.

Enjoy !

Note

Adjust the quantity of red chillies used for grinding for more spicy taste.
Boil the tamarind paste till it leaves oil for best taste.
Mixing spice powder along with tamarind paste in the rice is the highlight of this puli sadam.
Do not hesitate to use more gingely oil. It gives nice flavor and also helps to pacify the body heat generated due to tamarind.

Try this easy, yummy, Kovil puliyodharai recipe and share your feedback with me.

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July 30, 2020

Senaga Guggillu Recipe – Brown Chana Sundal / Kala Chana Sundal

Every year during Varalakshmi Vratham, I post some Andhra special recipes. So today’s post is an Andhra style sundal recipe which is called as guggillu in Telugu. Here I have used brown chana / black chana ( Sengalau in Telugu, Chickpeas in English) to make this sundal for varalakshmi pooja vrat and neivedyam. You can use white chickpeas / kabuli chana to prepare this dish. It is also prepared in most of the temples and served as prasadam. In Telugu, chana sundal recipe is called as Senaga Guggillu. Its not only a healthy and simple recipe but tastes delicious. In Tamilnadu, we call this as karuppu konda kadalai sundal. Both the recipes are almost similar in preparation with slight variations in ingredients. Friends, do check out the Senaga guggillu recipe with step by step pictures and prepare this for Varalakshmi Vratham festival tomorrow.

Check out my other Sundal varieties too !

Check out my Varalakshmi Vratham recipes collection.

Black chana sundal / Senaga Gugillu Recipe

Brown chana / Black chana / Kala Chana sundal / Senaga Guggillu in Telugu for Varalakshmi pooja prasadam. Its an Andhra style recipe.

Cuisine: Andhra

Category: Snack

Serves: 4

Prep time: 10 Hours

Cook time: 20 Minutes

Total time: 10H 20 Minutes

INGREDIENTS

1 cup = 240ml

Black chana / Brown chana / Senagalu / Konda kadalai - 1 cup
Water - to soak chana
Salt - as needed

To temper

Cooking oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - Few
Ginger - 1 tsp (finely chopped)
Red chilli - 1 (Pinched into two)
Green chilli - 1 (Slit into two)
Asafetida/ Hing - 1/4 tsp
Turmeric powder – 1/4 tsp

To Garnish

Coriander leaves - 2 tbsp
Grated coconut - 1/3 cup

HOW TO MAKE SENAGA GUGGILLU / BROWN CHANA SUNDAL

Wash and soak chana/ chickpeas overnight or for minimum 6 hours.
In a pressure cooker, cook the chana adding required water.
Cook in low flame for 2 whistles. Open the cooker, drain the excess water.
Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, red chilli, green chilli, curry leaves and hing.
Add cooked chana, turmeric powder, required salt and mix well. Boil for few minutes.
Lastly add the grated coconut, chopped coriander leaves and mix well.
Cook for a minute and remove in a plate. Offer to God and serve as prasadam.

METHOD - STEP BY STEP PICTURES

Wash and soak brown chana/chickpeas in water overnight or for minimum 6 hours. TIP : If you want to make soft sundal, add a pinch of baking soda while soaking the chana. Drain the water before cooking. Add fresh water, wash it once and then pressure cook it.
Take a pressure cooker, add the soaked chana. Add required water to cover it. Close the cooker and keep in high flame till steam / vapour starts to come out. Lower the flame immediately. Cook for 2 whistles in low flame. Switch off the flame.
Open the cooker and drain the excess water. Reserve the cooked chana in a plate.
Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, hing, curry leaves, red chilli, green chilli, chopped ginger. Saute till dal turns golden in color.
Add the cooked chana/ senagalu, turmeric powder and required salt along with little water. Mix well and boil till all the water is evaporated.
Lastly add the grated coconut, finely chopped coriander leaves. Mix well and offer as prasadam/ naivedaym to God. Later you can serve everyone. Enjoy !

Note

For variations, you can skip green chilli and use more red chillies.
Don’t skip hing / asafetida as it helps to prevent gas trouble from boiled chana.
You can also use white chana instead of brown ones.
If you like, you can sprinkle lemon juice at the end to get a mild tangy taste.

Andhra style brown chana sundal recipe is ready to relish !

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December 13, 2019

Pottukadalai Urundai With Jaggery – Karthigai Deepam Recipes

I prepared pottukadalai urundai with jaggery for Karthigai deepam festival. Even though It was my first trial, it was so easy to make. It came out very well. Its cooking procedure is similar to kadalai mittai/ peanut chikki. Roasted gram dal also known as chutney dal( pori kadalai / pottukadalai in Tamil) should be fresh and crispy. The consistency of jaggery syrup is important to make this urundai perfect. Its a healthy snack for kids. Friends, do try it and share your feedback with me. Lets see how to make pottukadalai urundai with jaggery with step by step pictures.

Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery - It can be prepared for Karthigai deepam, Navaratri festival.

Cuisine: South Indian

Category: Sweet

Serves: 8

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 240ml

Pottukadalai / roasted gram dal / chutney dal - 1 cup
Powdered jaggery - 1/2 cup
Cardamom powder - 1/4 tsp
Water - 1/4 cup
Ghee or rice flour - to grease the hands

HOW TO MAKE POTTUKADALAI URUNDAI

Heat a kadai and roast the pottukadalai till its hot. Switch off and cool down.
Melt jaggery in a kadai adding water. Strain the syrup.
Boil the jaggery syrup till frothy. Pour few drops of syrup and gather with fingers.
It should form a hard ball with firm shape. Switch off the flame at this consistency.
Add the fried gram dal and mix quickly. Grease hands with ghee and make balls.
Arrange in a plate. Store in an air tight box and enjoy.

METHOD - STEP BY STEP PICTURES

Heat a kadai and roast the pottukadalai for 2 minutes without changing the color. Switch off the flame and let it cool down. Transfer to a plate.

Take jaggery in a wide kadai. Add water and melt it. Strain the syrup using a wire mesh.

Wash the kadai and add the syrup. Boil till frothy and thick. Take little water in a plate. Add few drops of syrup. Try to gather using your fingers and make a hard ball. It should make a “tong” sound when your drop it.
Switch off the flame and add the cardamom powder, fried gram dal / pottukadalai. Mix quickly to coat the syrup.

Grease your hands with ghee or rice flour. Make balls roughly when hot. Roll it tightly once it becomes warm. Arrange in a plate. After making the balls, you will find some dal sticking to the kadai. To remove the dals that is sticking to the kadai, heat the kadai slightly. Remove with a ladle and make the balls.

Store in an air tight box. Stays good for a week. Enjoy !

Note

Pootukadalai should be crispy. So do not skip the roasting part else urundai may turn soggy.
The consistency of jaggery syrup is important to get the perfect urundai. It should make a hard ball.

Try this easy, healthy pottukadalai urundai with jaggery and give your kids. They will love it !

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September 23, 2019

Sundal Varieties For Navratri – Navarathri Sundal Recipes

In South India, Sundal is the most important and must prepare prasadam recipes during Navaratri. 9 varieties of sundal is prepared during these nine days / 9 sundal vagaigal (Nava means 9 , ratri is night) festival in Tamil nadu. Apart from tradition, there are some scientific reasons to consume legumes / navadhaniyam during Navratri days. Though we can make varieties of sweets and snacks, sundal recipes are mainly prepared and distributed as prasad to friends and relatives who visit our house Golu.

The most common sundal varieties are chana /chickpeas/ kondakadalai sundal using white and brown ones, peas/ pattani sundal, green gram dal / pachai payaru sundal, Cowpeas / karamani sundal, Field beans/ mochai sundal, Kidney beans / rajma sundal, moong dal/ paasi paruppu sundal, and 9 mixed legumes / navadhaniyam sundal.

The basic preparation of sundal recipes is very simple. For this, legumes are soaked overnight, pressure cooked, tempered with spices and finally garnished with grated coconut. Some sundal recipes like chana dal sundal, sweet corn, green gram, cowpeas, moong dal sundal recipes can be prepared instantly without soaking.

All sundal recipes should be prepared without onion and garlic as we are offering to God. But nowadays people make variations by adding garam masala, sundal powder etc. So far I have shared more than 15 different types of sundal recipes in my blog. Lets see the list of all sundal recipes under one page in this post.