How to make traditional thengai puranam kozhukattai recipe or coconut pooranam kolukattai
Thengai puranam kozhukattai is yummytraditional south Indian variety of kozhukattai(modhak) made with
traditional south Indian variety of kozhukattai(modhak) made with
Sweet pidi kozhukattai |Pidi kolukattai recipe
Pidi kozhukattai is made with the rice flour and jaggery syrup which is made into a dough and then formed to a shape by pressing between your fingers.
Ammini kozhukattai| Mani kozhukattai
Ammini kozhukattai or mani kozhukattai is made with leftover processed rice flour which is made into small balls and is tempered with green chillies,ginger,dals even veggies
How to make Cadbury dairy milk shots kozhukattai
I wanted to try a different kozhukattai variety to attract the kids.I used Cadbury dairy milk shots chocolate as stuffing which is covered with regular processed rice flour
Jam kozhukattai | Jam modak
Jam kozhukattai or modak is a very unique and tasty variety of kozhukattai made with jam as filling encased with regular processed rice flour dough as outer covering
How to make tutti fruti kozhukattai or tutti fruti modak
Want to try something unique for Ganesh chaturthi festival that is tasty and super easy to make then try this yummy tutti fruti kozhukattai for a change.
How to make traditional gunpowder ammini kozhukattai recipe or idli podi ammini kozhukattai
Gunpowder ammini kozhukattai is
another variation of ammini kozhukattai made with idli milaga podi(Gunpowder).It tastes superb and can be done quickly.Check out how to make this yummy gunpowder ammini kozhukattai or idli podi ammini kozhukattai recipe below.
Ingredients
Homemade Processed Rice flour /idiyappam flour /kozhukattai flour-1 cup or 250gms
Salt-to taste
Gunpowder(idli milaga podi)-1 tbsp
Curry leaves few
Gingelly oil-1 tsp
Method-
For home made rice flourClick here .
Boil water in a vessel.
In a mixing bowl add rice flour,salt ,gingelly oil and add hot water little by little and make a soft dough .cover it with clean muslin cloth until use.
Now make small gooseberry sized balls of the dough.
Steam it in idli cooker for 7-10mins.
Heat oil in a pan add gunpowder ,curry leaves and add the steamed kozhukattais and mix well and saute for a minute.Serve hot.
How to make traditional kadalai paruppu puranam kozhukattai recipe or Bengal gram dal puranam kolukattai
Kadalai paruppu puranam kozhukattai is one of the very important and traditional sweet kozhukattai variety made with Bengal gram dhal and jaggery as filling and processed rice flour as outer covering.It a very simple and delicious recipe and can be made very quickly.Check out how to make traditional kadalai paruppu puranam kozhukattai recipe below
Ingredients
Homemade Processed Rice flour /idiyappam flour/ kozhukattai flour-1 cup
Bengal gram dhal(kadalai paruppu)-1 cup(cooked)
Jaggery syrup-1/2 cup
Cardamom powder-a pinch
Salt to taste
Gingelly oil-1 tsp
Method-
For home made processed rice flourClick here .
Boil water.
In a mixing bowl add rice flour salt gingelly oil and hot water little by little and make a soft dough. Cover it with clean moist muslin cloth until use.
For PURANAM-
Heat a kadai add the cooked bengal gram dhal and mash it slightly.
Next add Jaggery syrup, cardamom powder and mix well until everything blends together and thickens.
Now filling (puranam) is ready.
For Making kozhukattai-
Take a small lemon sized balls of the dough and slightly spread it out.
Next take small gooseberry sized balls of the kadalai paruppu puranam and place it in the middle and cover it fully with dough.
And make into kolukattai shape.
If you are using the kolukattai mould grease it lightly with gingelly oil.
Keep the kolukattai inside the mould and gently press the mould to get kolukattai shape.
Steam kolukattai in idli cooker for 7-10 mins.
Once the kozhukattai is done it will be glossy and nonsticky.
How to make traditional seedai recipe or kara seedai recipe for Krishna Jayanti
Kara Seedai is a traditional snack or savoury made during Krishna Jayanthi festival as an offering to Lord Krishna.It is made with processed rice flour and urad dal along with pepper powder or chilli powder.You can also make sweet seedai using jaggery .The process is the same for both.
Most of the beginners fear making seedai as it may burst,but don't worry if you follow the instructions correctly you will be able to do it successfully.
Points to remember-
1.The secret of seedai lies in the consistency of the dough . Homemade Processed Rice flour is the best but if you don't have time you can use store bought readymade idiyappam flour or kolukattai flour .
Just seive the readymade flour and slightly heat it in a pan before using.
Add water little by little .
2.Spread the seedai balls in a clean muslin cloth to absorb excess moisture.
3.The seedai should be slightly irregular shaped and not perfect round.
4.It should not be pressed to a very hard ball.
5.Donot add too much butter (the seedai will disintegrate in oil ).
6.Always cook in medium flame.
7.After putting the seedai in oil don't immediately disturb it stir gently after few seconds.
Ingredients
Homemade Processed Rice flour -1 cup
Urud dhal flour-2 tbsps
Til(black/white)-1-2 tsps
Unsalted butter-1 tbsp
Unsalted butter-1 tbsp
Red chilly powder/pepper powder-1/2 tsp
Asafoetida-1/4 Tsp
Salt to taste
Oil for deep frying
Method
👉For homemade rice flour Click here.
👉Dry roast the urud dhal and powder it finely in a mixie .Seive it and set aside.
👉In a plate or mixing bowl add the rice flour,urud dhal flour,til(Ellu),salt ,red chilly powder,butter and mix everything well .(You can Seive this mixture too ).
👉Sprinkle water and make soft dough.
👉Now make small balls and place it on a clean cloth (to absorb moisture).
👉Heat oil in a kadai and gently and very carefully drop the balls deep fry them to golden brown colour in a low flame until the oil stops bubbling.
👉Drain the excess oil in a tissue paper.
👉Store in airtight container.
Preparation Time-30 minutes
How to make traditional vella seedai or sweet seedai
Seedai is a traditional south Indian snack variety made during Krishna Jayanthi.
Sweet seedai or Vella seedai is made with processed rice flour and urad dal flour mixed with jaggery for sweetness.
How to make traditional lemon rice
Lemon rice is a yummy traditional South Indian mixed rice variety.It is a very simple and basic recipe and can be done in a jiffy.
Check out how to make traditional lemon rice below.
Ingredients
Cooked rice-1 cup
Lemon juice-4 tbsps
Mustard seeds-1/2 tsp
Urud dhal-1 tsp
Bengal gram dhal-1 tsp
Green chillies-1 chopped finely
Turmeric powder-1/4 tsp
Curry leaves few
Salt-to taste
Gingelly oil-1 tbsp
Peanuts/ cashews-2 Tbsps
Peanuts/ cashews-2 Tbsps
Method
Heat oil in a kadai add mustard seeds, urud dhal, bengal gram dhal ,curry leaves and green chillies, cashews and saute until the dhals are golden brown colour.
Add turmeric powder,lemon juice,salt to it and immediately switch off the gas.
Now add this lemon mixture to cooked rice mix well and serve.
Preparation Time -15 mins
Preparation time-20 mins
Serves-4
How to make bagala bhath or curd rice or thayir sadam
Bagala bhath or curd rice requires no introduction, it is the best comfort food in the world according to me.
In hot and humid weather conditions in India this rice serves by cooling down the body and thus preventing heat stroke.
The probiotic microbes in the curd help to maintain a healthy gut by aiding in digestion process.
Ingredients
Cooked rice-1 cup
Curd-1 cup
Mustard seeds-1/2 tsp
Urud dhal-1/2 tsp
Carrots-1/2 chopped finely
Green chillies-1 chopped finely
Ginger-1 inch piece chopped very fine
Ginger-1 inch piece chopped very fine
Salt-to taste
Curry leaves and coriander leaves few
Asafetida a pinch
Pomegranate seeds-few
Method
Mash the cooked rice in a mixing bowl add curd and salt.
Heat oil in a tadka pan add mustard seeds,urud dhal,green chillies, ginger,carrots,curry leaves , asafetida and saute for few minutes.
Add this tempering to the curd rice and mix well. Check for salt.
Garnish with fresh coriander leaves and pomegranate seeds. Serve.
Preparation time-20 mins
Serves-4
How to make traditional thengai sadam or coconut rice
Thengai sadam or coconut rice is a yummy less spicy and traditional South Indian style mixed rice variety made with coconut which is sauteed along with spices and then mixed with cooked rice.Check out how to make traditional thengai sadam recipe below.
Ingredients
Cooked rice-1 big bowl
Grated coconut-1 cup
Mustard seeds-1/2 tsp
Urud dhal-1 tsp
Bengal gram dhal-1 tsp
Green chillies -2 chopped finely
Curry leaves few
Salt to taste
Cashews/peanuts-few
Oil-1 tbsp
Method
Heat oil in a kadai add mustard seeds, urud dhal ,bengal gram dhal, curry leaves,green chillies cashews/peanuts and saute until the dhals are golden brown colour.
Next add grated coconut and saute for a minute then add cooked rice salt and mix everything well.
Garnish with roasted cashews serve.
Note-
Cook the rice in such a way that the grains are separate.
Preparation time-20 mins
Serves-4
