Aug 23, 2009

Kozhukattai recipe (sweet and savoury version) for Ganesh Chaturthi

Creative Saga wishes all its readers a Happy Ganesh Chaturthi!!!
Lord Ganesha has always been a favourite God equally among the children as well as the grown ups. Ganesh chatuturthi is celeberated in a grand manner in India . As children, we used to eagerly feast on the different types of modakam or kozhakattai on this day. My mom used to make the sweet and savoury fillings stuffed in rice flour shells as well as the in the maida/all purpose flour.
Pooja of Lord Ganesha at my place today morning- See picture below
Offerings to The Lord- picture below
I always thought this variety involves a very elaborate and labourious procedure and never attempted to make them. But this year, I was determined to learn it from my grand mom. I realized that it was not that difficult if you do not go wrong right from the beginning. So , I decided to post step by step pictures and procedure so that is easier for the beginners as well for my reference when I make them again. You can also try the easier version which I made last year.

sweet kozhukattai
Sweet kozhukattai
uppu /savoury kozhukattai
Uppu/savoury kozhukattai

For the outer shell
Rice flour- 3- 4 cups
Oil- 1tbsp
Sweet version/purnam
Chana dal- 1cup
Udid dal - 1/4cup(optional)
Jaggery- 1 cup
Cardamom powder- 1tsp
Coconut grated- 1tbsp(optional)
poornam recipe

Savoury version-
Udid dal- 1cup
Coconut gratings- 1/2 cup
Mustard seeds- 1tsp
Green chillies- 2-3
Curry leaves- 1 sprig
Salt- to taste
Oil- 1bsp

For the outer shell-
Heat 1/2 a cup of water in a heavy bottomed pan. Add a tablespoon of oil in it. In another bowl containing another half cup of water along with oil, add the rice flour in it and mix well into a thin consistency. Pour this in the pan.
Keep stirring this mixture till it forms a thick paste.kozhakattai Add a tablesppon of maida in this and mix well. Maida will prevent formation of cracks when steamed.
Allow this to cool a little.
For the stuffing/poornam-
You can make this the previous day itself and store it in the refrigerator.
Sweet /poornam
Roast chana dal and udid dal till they turn golden brown. Soak them in water till they turn soft. Grind this in a blender. Now melt the jaggery adding few drops of water. Add the dal paste along with cardamom powder and coconut gratings and keep stirring to a thick paste.( you should be able to make them into balls.
Sweet poornam- picture below
Savoury version-
Soak udid dal for 2-3 hours. Blend this along with green chillies and salt to form a coarse mixture.(like that of the dal vadas)
Heat oil in a pan. Add the mustard seeds and curry leaves and add the ground mixture along with coconut gratings. Stir for sometime. Shape them into oval pieces as shown in the picture below.kozhakattai Assembling them-
Make thick discs with processed rice flour. Wet your palms with water/oil mixture so that the floour doesn't stick too much. Place the filling on the disc and seal them well.
kozhakattaikozhakattai Steam the modaks/kozhakattais for around 15 minutes.kozhakattai
Read More »

Aug 21, 2009

Spinach soya cutlets and some photos..

spinach soya cutlets Yes, I am still in India, and so the absence from blogging for sometime now, but I have been bloghopping whenever I can. Actually, partly laziness and of course,have not been really cooking anything worthblogging lately, though I am having good yummy food.
We had guests for dinner yesterday, and thats when I made this cutlets which was liked by everyone and so I thought of sharing it with you all. Hope you like it too. They were easy and quick to make as well as healthy too.

Ingredients- (Aroung 15 medium sized pieces)
Potatoes- 4 large
Nutrella Soya granules- 1 cup
Spinach- a small bunch
Salt to taste
Turmeric powder- 2tsp
Red chilly powder- 1tsp
Ginger garlic green chilly paste- (made with 1'ginger+3-4 green chillies+4-5cloves of garlic)
Semolina or bread crumbs- to coat on the cutlets
Coriander leaves- chopped fine
Oil for shallow frying

Cook the potatoes in pressure cooker or microwave till it is soft enough to mash into a smooth paste. Soak the soya granules in hot water for 15 minutes till soft and mash it. Blanch the spinach and make a puree with it. Now mix together the mashed potatoes,soya granules and the spinach puree along with the spices,coriander and corn flour.
Now divide them into small equal portions and shape each of the portion into small thick discs. Coat these discs with bread crumbs or rava. Shallow fry them till they turn brown on both the sides.
Serve hot with tomato ketchup.

I though of sharing some Janmashtami and Varalakshmi viratham photos with you all. Though it has been almost weeks when we celebrated them, but never found time to post. So here I sign off leaving you to see the pictures. Have a good time and enjoy yourselves.

Read More »

Aug 11, 2009

Baafle..or daal bhaati or what??

Yes..Thats the name of the recipe I am posting today. Atleast that is what my friend told me, she is the one who made this. A popular dish in the Khandesh region of Maharashtra especially , but made in various other regions too was the lip smacking lunch made for me by a Maharashtrian friend when I visited her the other day. I have had daal bhaati a couple of times before at her place and I love those beautiful baked wheat dumplings with dal/lentil. And I asked her to make them for me this time too. But she made the same dish slightly differently and told me that its called "baafle" or you could call them "steamed and fried wheat dumplings":))
A lovely and tasty dish that it was, I couldn't help myself taking pictures and subsequently post the recipe (my friend gladly provided) here. I was quite eager to share it with you all. Thanks a lot"V" for the lunch as well as the recipe.
The flour used here is coarsely ground wheat flour, specially ground for this dish. But as we use ready made wheat flour available in packets, you can mix rava/semolina to the wheat flour.

Coarsely ground wheat flour- 3 cups
Wheat flour(used for chapati)- 2 cups+ Rava/semolina-1 cup
Ajwain/carom seeds- 1tsp
Salt to taste
Ghee- 2tsps
Oil for deep frying

Add the salt and ajwain to the flour`along with ghee and knead it into a firm dough adding some water(as done for puris). Roll them into lemon sized balls and steam them for 15 to 20 minutes( till they appear cooked like idlis).
dal baffle
Cool them and then cut them into desired shape.
Then deep fry them till they appear golden brown.dal baffle
They are then served with Plain dal and subji.dal baffle
How to serve or rather how are they consumed?-
These fried dumplings are torn to small pieces(crumbled) and mixed with daal and then eaten with some spicy subji (especially brinjal tastes great!) as side dish.

dal baffle
Daal Or lentil- A cup of tuvar dal is pressured cooked till soft. Then add some boiling water along with some turmeric powder, salt and about 2-3 tsps of ghee. It is then stirred over flame till it becomes uniform and thick. You can also add some chilly powder and a seasoning of mustard and cumin seeds if you wish to.

Spicy brinjal subji- You can make it hot and spicy as you like. This is how my friend made it.
Heat a tsp of oil in a pan and then add a tsp of mustard and cumin seeds. Add some ginger garlic and green chilly paste and then stir in some finely chopped onions and stir till they turn pink. Add the chopped brinjal along with some salt, turmeric powder, garam masala,coriander powder.Sprinkle some water and cook well. Add a tbsp of peanut powder in the end and mix well.
The most important part is to eat them hot. They turn a bit hard if kept for a very long time.

I am having a good time with my folks in India. Will keep posting some interesting recipes.
Meanwhile have a look at my craft blog for some nice paintings.
Thanks to all the people who have showered me with awards . I will try to put them up in my next post. Till then take care and enjoy yourselves!!!
Read More »

Get recipes in your inbox

Enter your email address:

Delivered by FeedBurner


Related Posts Plugin for WordPress, Blogger...