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Wednesday, 27 August 2014

Soft Poorna kolukattai/ Vinayagar chathurti recipes/Stuffed sweet Dumplings

       Vinayagar/lord Ganesha likes kolukattai's made of rice ,that's why this poorana kolukattai place a major role in prasad /neivedhyam.
        Different variations of  stuffing's can be made for this kolukattai.Major of them are coconut and Bengal gram  made with jaggery.When you are expert in making outer cover you can try variations.
        Believe me this is the softest kolukattai you ever make and you get praising from your family members for making such a mouth watering ones.

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Preparation time:30-40 min
Cooking time:15 min(5 min for a batch)
Yields:15 kolukattais



Ingredients :
  • 1 cup rice flour(idiyappam flour)
  • 1/2 cup Bengal gram/kadala parupu
  • 1/2 cup jaggery 
  • 1 cardamom
  • 1 1/2 -2 cups of hot water(for kneading)+water for jaggery
  • 2 tsp oil+more for pressing
  • salt as required(around `1/4 tsp)

Method:
Stuffing:
  • Pressure cook Bengal gram until it is soft .


  • Add water to jaggery and melt it .

  • Filter it and keep it aside.
  • In a pan add jaggery water and cooked mashed Bengal gram .

  • Keep it in stove until it thickens(you can add little rice flour mixed water if its taking too much time).

  • Separate it in to 15 equal balls
Outer cover:
  • Heat  1 1/2 cups water until it boils.
  • Add 1/4 tsp salt and 1 tsp oil to water.

  • Keep 1 cup rice flour in large bowl(wide enough to knead).
  • Add boiling water to the flour .

  • After sometime when you can manage to knead the dough mix well to form a soft dough.

  • If the dough cracks then add some more water and remaining oil to it and knead until u get a soft dough.
  • Separate it in to 15 balls of same size and keep it covered with a wet cloth .

Assembly:
  • Add oil to polythene cover/zip lock and press one rice flour ball with your hand until its little thin.

  • Adjust the sides if you have some cracks.
  • Place one part stuffing inside and close it in half(exactly it should be half)

  • Press it with fork on the ends .

Cooking:
  • Grease an idly plate and get the bottom vessel ready by adding water to it .
  • Place the assembled kolukattai 5 at a time (1 per each hole) .

  • steam it for 5 min or until you can see transparent layer of outer cover.



Kolukattai is ready to be served or for prasad (keep it covered until ready to serve)


Note:
  • Cover the kneaded dough with a wet cloth otherwise it will go dry .
  • After cooking the kolukattai ,keep it covered.This kolukattai stay soft for a longer time .
  • You can add little rice flour and water mixed water to make the stuffing getting thicker early .
  • While kneading the outer covering there should not be any cracks otherwise you get many cracks after you steam the kolukattais. 
If you like a easy kolukattai recipe try kothumai pidi kolukattai here
Check some other festive recipes here

Linking this recipe to gayathris arinellikkai oorukai



Vinayagar chathurti specials/Festive Snack and Sweets

           Vinayagar chathurthi is a special occasion/festive celebrated for lord ganesh/vinayagar .Its a 10 days festival which starts on 29th of august .Some say its lord ganesha's birthday .Its celebrated all over India .
              In south tamilnadu a very famous place where lord ganesh idol cut from the caves is called "pillayarpatti" .This vinayagar is so special because  his trunk is curved to the right (valam puri ).In "pillayarpatti" chathurti is the most important festival where thousands of people gather for 10 days to celebrate the occasion .Ratha yathra also happens on the 10 th day of the festival .People do fastings during this time .
            Have you started preparing for this festival ?Not yet ?Look at the festive recipes which you can make for lord ganesh here and get his blessings.
   :>)

Modhagam Vada
Apple Halwa

Maavu urundai
Vellai-paniyaram
Paal kolukattai
Javarisi Payasam
Poha upma
KarupattiPaniyaram
Masala kadalai
Moongdal Payasam
Kandarappam
Aval mixture
Channa Rice
Rava kesari
Gothumai halwa
Wheat Kolukattai

Tuesday, 26 August 2014

Kothumai Mavu Kolukattai/Easy snack breakfast/Wheatflour Streamed Dumplings

                 This is vinayagar special kolukattai for the coming vinayagar chaturthi festival .Vinayagar likes "aval,pori-kadalai ,arisi kolukattai and appam" literally means "Poha,puffed rice with peanuts,rice streamed dumplings,Sweet deep fried Dumplings".  So try to make at least one for prasadam to please vinayagarand get his blessings.

             This is the easiest of all the kolukattai's ,i mean no stuffing ,no boiling of dumplings mix them and stream them.This kolukattai you can make it as prasad,snack or may be for your dinner or breakfast .

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 Preparation time:10 min
Cooking time:20min
Yields:8 sweet and 10 salt kolukattai

Ingredients for sweet :
  • 1 cup whole wheat flour/kothumai
  • 3/4 cup jaggery (broken pieces )/vellam
  • 1 tsp sesame seeds/ellu
  • 1/2 cup of water
  • 2 tbsp  coconut sliced/grated

Method:
  • Dry roast wholewheat flour until you get the smell of wheat flour.
  • Add 1 /2 cup water to the jaggery and Microwave for 2 min (take it out every 1 min)and filter it
  •  Melt the jaggery in tava and filter it .
  • Add  coconut pieces /grated coconut to the roasted wheat flour.
Add sesame seeds to it .

Add melted jaggery


  • Mix it well and make a soft dough out of it  .
  • Grease an idly plate using cooking oil .

  •  Make 8 equal shaped oval balls out of it
  • Make a thumprint and stream them for 10 min or untl it is done .

Ingredients for salt :
  • 1 1/2 cup wholewheat flour/kothumai
  • 1/4 -1/2 tsp salt (adjust :this is for your reference)
  • 1 tbsp coconut grated or sliced/Thengai
  • 1 cup water

Tempering:
  • 2 tsp oil
  • 1/2 tsp mustard seeds/kadugu
  • 1 red chili/kancha milagai
  • few curry leaves
  • 1/2 tsp Urad Dal(optional)/Uluntham parrupu

Method:
  • Dry roast wheat flour until you get the wheat smell .
  • Add this flour to the mixing bowl .
  • Add coconut to the wheat flour.

  • Add 2 tsp oil to  kadai.
  • Add mustard seeds,chili and curry leaves .
  • When the mustard seeds splutter ,switch off the flame.

  • Add this to the wheat flour .

  • Add water and mix it together to form a soft dough.

  • Separate it in to 10 -12 balls .Roll in to oval shape .
  • Make your thump print and stream it for 10 min or until its done.


Note:
  • Adjust the jaggery and salt according to your likings  ,i am giving the level considering this as prasadam .
  • To see whether the kolukattai is done .Take one and split it in to two and see whether there is any raw flour inside.
Linking this recipe to gayathris arinellikkai oorukai


Saturday, 23 August 2014

Tomato Dosa/Instant Dosa/Easy Dosa Recipe/Breakfast recipes

            My hubby and my kid love dosa. I try to hide the  ingredients that they don't like in the dosa and the dosas will be devoured in an instant. My hubby likes specific sourness like tamarind, lemon but is not a fan of tomatoes. One time I made tomato kulambhu he didn't like it.
  I wanted to try this tomato dosa for sometime, but was little skeptical how he will respond. To my surprise he liked the dosa very much. More over  this dosa requires not much fermentation .Dosas like this are  good if you forget to get your rice dosa batter out for fermentation or you don't have enough batter left for an unexpected guest.
 In a jiffy you can prepare this for them and they would be surprised !how fast you are?  how good and different the dosa taste?

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some different  dosa you can make

This week for the saturday snapshots assignment is "chilies" so i included a picture of it in this post .



Preparation time:1 hour soaking time+1/2 hour rest time +20 min grinding time
Cooking time :25-30 minute for the whole batch
Yields:15 medium size dosas

Ingredients:

  • 1 1/2 large country tomatoes(naatu thakkali)
  • 1 cup boiled rice(pulungal arisi)
  • 1 handful of urad dal(uluntham parupu)
  • 1/2 tsp Jeera(jeeragam)
  • 3 red chili(vara milagai)
  • salt as required .

Method:
  • Soak boiled rice and urad dal for one hour.

  • Cut tomatoes very small pieces .
  • Grind together tomatoes,jeera,chili and soaked rice and urad Dal.

  • Grind it to a smooth paste(takes about 20 min )


  • Heat dosa tava and add oil to it.
  • Put the batter to the tava when its hot and spread it .

  • Add oil to it and Cover it with lid .
  • After a min flip it when the other side is roasted take it out .
  • Serve it with your favourite chutney or sambhar .

Note:
  • If you cut the tomato to large pieces you cannot grind in a tabletop grinder(i got the tomatoes out 3-4 times) .Better grind the  tomatoes in mixer
  • If you don't have country tomatoes add 3-4 medium size plum tomatoes .
  • If you are not able to spread the batter you can add little water and check the consistency .
Linking this to Saturday Snapshots -Week 2 fun hosted by Shweta@ Merry Tummy & Siri@  Siri's Food


Linking this recipe to gayathris arinellikkai oorukai


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