Thengai Poorna Kozhukattai & Verkadalai poorna kozhukattai - Vinayagar chathurthi special.

I know I am late in posting this ,yet I want to register this yumelicious sweet for Vinayagar chathurthi. Poorna Kozhukattai is yet another favourite dish for Lord Vinayagar.This is served to the Lord ,as a neivedhyam. The inner poornam or filling can be varied.I love peanut filling and H loves coconut filling. So prepared both .Jaggery is added to the filling. Sesame seeds are added to enhance the flavor.This sweet is a guilt free ,as it is steamed .I have made the rice flour at home.if you cannot do it ,just use the store bought flour.  Mom,Rohith and I prepared this,when she was there with us.The small one is prepared by Rohith.

Ingredients:

For the outer cover:

1.Raw rice              -          1 cup

2.Water                   -             1/2 cup or as needed

3.Salt                       -              a pinch

4.Oil                        -            2 tbsp 

For the peanut poornam:

1.Jaggery                -           1/2 cup

2.Peanuts                -            1/2 cup (coarsley grounded)

3.Cardamom pwdr  -            1/4 tsp

4.Sesame seeds       -            1/4 tsp

                         (  Or  )

For the coconut poornam:

1.Jaggery                -            1/2 cup

2.Coconut               -            1/2 cup (grated)

3.Cardamom pwdr  -            1/4 tsp

Method:

Preparing the rice flour:

* Wash and soak the rice for an hour.

* Drain it completely and spread it on a wash cloth in a shady place.

* When the rice is 20% wet,take it and grind it smoothly.

* Sieve the flour and keep.

* Take a pan , and roast the flour slightly,till it gives out nice aroma.Dont fry it so much,if not the flour will become rough and will have lumps.

* If the fried flour has any lumps,then sieve it again.

For the peanut poorna kozhukattai:

* Fry the peanut and remove the skin.

* Fry the sesame seeds ,till it gives out aroma.

* Add it to the blender and ground it coarsely.

* At last,add the jaggery to the grounded peanut ,sesame and give it a pulse.

* Add cardamom powder and mix it.

For the coconut poornam:

* Scrape coocnut finely .

* Take a pan and dry roast the coocnut .

* Cool it and pulse it finely.

*At the end of pulsing,add the jaggery and give it a pulse again.

* Keep it ready.

Making the outer cover:

* Take a pan of water and bring it to rolling boil.

* Take a mixing bowl,add flour,salt.

* Now slowly add the boiling water ,to the flour .

* Using a laddle ,mix the flour and make a pilable dough.

* Divide the dough into equal sized balls

* Grease ur hands and make a medium sized bowl.

* Place the filling in one corner of the disc and close it.

* Pinch the edges and seal it.

* Take a idli maker and steam the kozhukattais.

* Serve it hot.

Note: 

 * While grinding the rice ,make sure the rice is slightly wet,if not the flour will not be ,that much smooth.
* While preparing the outer cover,make sure ,boiling water is added,if not the outer cover will not be soft.
* And also,make sure the outer cover is thin,if not it will be so hard to have a bite.
* I have used jaggery in the ratio of 1: 1 for the peanut or coconut.If you want to have a bit sweeter ,then go ahead and add 1/4 cup more.
* Adding sesame seeds in purely optional.so if you dont need,just skip it.
* We can also dry the rice under fan,if you dont have much sun light.

Milagu Kuzhambu / Pepper Curry

My mom is an expert in preparing medicional valued dishes.The list goes like this, sukku kuzhambu,karuveppilai kuzhambu, milagu kuzhambu .... I will always say no to these curries in my early ages,but as time passes, we come to know the importance of  home remedies. Sukku kuzhambu, karuveppilai kuzhambu are prepared at homes to enhance digestion . Milagu kuzhambu is a very good curry ,to increase the appetite in your body. Here the spices are roasted ,grounded finely and added to the curry. Mom prepared this curry,when she came for my delivery. This curry is very good for breastfeeding moms and post surgery patients.Because ,pepper  heals the wound gradually. My H enjoyed this curry. Best accompaniment for this curry is sutta appalam .

Ingredients:

For roasting:

1.Black pepper              -             1 tbsp

2.Red chillies                  -              4 to 5

3.Toor dal                       -             1/2 tbsp

4.Coriander seeds           -             1/2 tsp

For the curry:

1.Onion                           -            1/2

2.Garlic pods                   -            3 to 4

3.Sambar pwdr                -            1 tsp

4.Turmeric pwdr               -            1/2 tsp

5.Tamarind water              -             1/2 cup ( or as needed)

6.Salt                                -             to taste

For tempering:

1.Mustard seeds               -             1/2 tsp

2.Cumin seeds                  -              1/2 tsp

3.Methi seeds                   -              1/4 tsp

4.Curry leaves                   -             a handfull

5.Oil                                  -              2 tbsp

 

Method:

Roasting and grinding:

* Take a pan, dry roast the pepper,toor dal,criander seeds and red chillies.
* Cool the mixture completely.
* Grind the spices to a fine powder.

Preparing the curry:

* Chop the onion finely.
* Strain the tamarind water and keep it ready.
* Take a pan add oil and splutter with mustard,cumin and methi seeds.
* Add curry leaves,onion and garlic pods.
* Let these cook well.
* When  the onion turns translucent,add turmeric powder and sambar powder.
* Let the raw smell goes off.
* Now add the tamarind water and bring it to boil.
* At last ,add the grinded spices to your taste  and give it a stir.
* Adjust salt to taste.
* Cover and cook in low heat,till the curry oozes out oil.
* Serve with pappad.

Note:

* Add the masala according to your taste.
* We can also add jaggery at the end,but it is purely optional.
* If you dont have sambar powder,just add chilli powder according to your taste.

Gobi Paratha

Hi I am back to blogging again. My laptop crashed,so I was not able to post any dishes.Got my laptop back ,just today and here comes the tasty and healthy gobi paratha. Gobi paratha is another quick fix dinner for those lazy evenings.Its  healthy too.I would prefer these parathas,as I could sneak in veges into these parathas for my H and Rohith.Best accompaniments for these parathas are curd and pickle. Gobi haters can take these parathas ,sure it would turn u into a gobi lover :)

Ingredients:

For Stuffing:

1.Cauliflower               -          1/2

2.Chilli pwdr                -          1 tsp

3.Turmeric pwdr          -           1/4 tsp

4.Garam masala           -           1/2 tsp

5.Cilantro                     -           1 tbsp (chopped)

6.Oil                             -           1 tbsp

7.Cumin seeds              -            1 tsp

For the dough:

1.Wheat flour                 -            2 cups

2.Water                          -            1 cup

3.Salt                              -            1/2 tsp

4.Sugar                           -             1/2 tsp

5.Oil                               -             2 tbsp

Method:

Preparing the dough:

* Take a mixing bowl,add wheat flour,salt and sugar.

* Mix them well.

* Heat water for a minute.

* Slowly add the water to the flour,and knead it into a soft dough.

* :Pour  oil over the dough and cover it.

* Let it rest for an hour.

1.Grated cauli flower              2.Dough              3.Masala Cauliflower                        4.To be stuffed

Preparing the stuffing:

* Wash the cauliflower florets and dry them.

* Take a grater and grate the cauliflower well.

* Take a pan,add oil and splutter with cumin seeds.

* Add the grated cauliflower and saute it ,till it is half cooked..

* Now add turmeric pwdr,chilli pwdr and garam masala pwdr.

* Toss it till,the raw smell is removed.

* Add the chopped cilantro and cover,it till it is cooked.

Preparing the paratha:

* Divide the dough into equal sized balls.

* Divide the stuffing into equal sized balls.

* Take the dough and pat it ,so that the centre of the dough is thick .

* Place rhe stuffing on the dough and close it.

1.Stuffing is wrapped .         2.Rolled out paratha.   3.Cooking one side       4.Puffed up paratha

* Roll it carefully into a medium thicknessed roti .

* Cook the paratha on a tava.

*When ,one side is cooked well,flip it around .

* Drizzle oil over the paratha,and now we can see the paratha puffing up.

* Serve it with raita.



Ready to be served with Salad,butter and pickle.

 Note:
* While rolling the parathas,take care not to torn them.
* Make sure the stuffing to be dry,if not it will make the paratha soggy.
* A perfect paratha will puff up,as shown in the pic.

Paruppu Adai / Lentil Crepes

 Paruppu adai or lentil crepes are ,yet another famous south Indian tiffin variety. Adai usually has variety of dals grinded with rice and garnished with sauteed onion. Here ,I have used both toor dal and chana dal ,with rice. Its a very healthy tiffin for kids ,as it is rich in protien. Adai is usually served with avial or jaggery. The spice level is high in the recipe,you can alter the spice level ,according to your taste.

Ingredients:
For the batter:
1.Par boiled rice        -       2 cups
2.Toor dal                 -        1 cup
3.Chana dal               -        1/2 cup
4.Red chillies              -        10
5.Garlic                      -        4 to 5
6.Fennel seeds            -       1 tsp
7.Ginger                      -       1/4 inch

For Garnishing:
1.Onion                     -         1 big (chopped)
2.Curry leaves            -         hand full
3.Cilantro                   -         hand full
4.Mustard seeds         -         1/2 tsp
5.Chana dal                -         1 tbsp
6.Urad dal                  -          1/2 tbsp
7.Hing                        -           a pinch
8.Oil                           -          2 tbsp
9.Ghee                        -         2 tbsp

Method:
* Wash and soak the rice for an hour.
* Mix toor dal and chana dal .Wash and soak for an hr.
* Grind the rice well with garlic,red chillies , ginger,fennel seeds ,adding little water.Dont grind it too much.
* Pulse  the lentils coarsely.Take big care ,not to grind them smoothly.
* Mix both the batter thoroughly.

* Take a pan,add oil .

 * Splutter with hing,mustard seeds ,urad dal , chana dal and curry leaves.

 * Add the chopped onion and fry them . 

* Add the fried onion mix into the batter. 

* Add required salt and chopped cilantro. 

* Now mix the batter with water to a pouring consistency.Not too thin batter. 

* Take a small cup,add oil and ghee together.

* Heat tawa ,slowly pour the batter. 

* Make a medium sized adai.Drizzle the ( ghee,oil) mixture on the adai.

 * Let the adai be cooked in a medium flame.Turn it over and cook for 2 more mins. 

* Serve with avial,sugar or jaggery.

Note:
* Mixing ghee and oil to drizzle it on the adai,will make it flavourfull.
* The adai is traditionally cooked in a heavy bottomed kadai.
* The thickness of the adai should be of medium one.

Sending this to Krithis's kitchen's "Serve it series - serve it griddled "

and Erivum puliyum's "Ep series - herbs and spices"

Paasi Paruppu Payasam / Moong dal kheer - Krishna Jeyanthi special

Krishna Jeyanthi ,marks the birth of Lord krishna.Its a very big occasion for us to celebrate.Both my Mom and my MIL do elobarate preparations on that day.There will be sweets and snacks preapared to celebrate his birth day.Mom will start preparing murukku,thatta,seedai,payasam and what not...?Memories goes past 20 years back. Our front hall will be decorated as a mandap for the lord.My Paternal grand pa will arrange for bhajans and will serve food for atleast 20 people that day.Our houses will be decorated with balloons,colour papers.There will be rangolis and footprints of  lord krishna .Footprints will be printed with rice flour.We are totally 8 to 10 kids in our family.So there will be lots of fun.Totally lost in my memories.Here is a very special sweet ,prepared during this occasion.Paasi paruppu payasam is my H's favourite too.

Neivedhyam to Krishna !!!

Ingredients:
1.Moong dal / Paasi paruppu             -        1/2 cup
2.Jaggery                                           -        3/4 cup
3.Coconut                                          -        1 piece
4.Cahews                                           -        2 tbsp (broken)
5.Cardamom pwdr                              -        1/4 tsp
6.Ghee                                                -        3 tbsp
7.Milk                                                 -         1/2 cup
8.Water                                               -        1 cup or  as needed
9.Salt                                                   -        a pinch

Method:
* Wash the moong dal.Powder the jaggery.
* Scrape the coconut into tiny bits.
 * Take a cooker ,add a tbsp of ghee , fry the coconut and cashews.Remove from heat and keep it aside.
* Now add ghee again..
* When it is hot,add the moong dal and fry it till it gives out nice aroma.
* Add water and pressure cook for 2 whistles in medium flame.
* When the pressure is released from the cooker,add the powdered jaggery and mix it real good.

1.Frying the moong dal  2. Pressure cooking it with enough water
3.CAshews,coconut pieces,cardamom pwdr and jaggery  4.Adding jaggery to the payasam

* When the jaggery is dissolved,add hot milk into the mixture and boil it.
* Add water or milk according to the consistancy we want.
* Now add cardamom pwdr,fried cashews and coconut pieces.
* When the payasam is at right conistancy,turn off the heat and cover it with lid.
* Serve hot with pappad.

Note:
* We can also use a1/4 cup of coconut milkat the end to have a creamy payasam.
* We can also melt the jaggery in water  and pour it to the dal.
*When the payasam is cooled,it will become thick so adjust the water level according to our consistancy.

Dhoodh Peda / Paal Kova / Milk Sweet - Microwaved for 3 minutes , with just 3 ingredients / My 250 th post

      I am happy to post my 250 th recipe.I cannot believe myself, that I have posted so many recipes.Blogging world helped me in achieving this.Blogging was my hobby 2 years back,but slowly changed into a passion After seeing my interest in blogging,everyone in my family started helping me in several ways.Now a days,whenever my H goes for shopping,doesn't forget to buy me some props.My son started giving me comments and guidelines in taking pictures and cooking.So my whole family started to be part of blogging :) Doodh peda is my 250 th post.

   Doodh Pedas are milk sweets ,traditionally prepared by boiling milk in low flame for hours to get kova.But as time changed ,no one is ready to sit in the kitchen for long .Hence came the techniques of using milk powders and microwave.Say" no no" to sweating out in kitchen for long. But the taste doesnt match to the ones prepared in low flame for hours.Here is one more easy sweet,prepared using milk powder,condensed milk and butter.Yes a delicious sweet made up of just 3 ingredients.Shhhhhh dont tell this secret to anyone.Just make your guest indulge in the taste of this yummy sweet.This time prepared in microwave,will surely post the stove top version soon.I prepared it for my H's milestone in his office.It was a surprise for him.He was happy.

Ingredients:

1.Milk Powder (Non fat dry) -  2 cups

2.Condensed milk                  -  1 can (14 oz)

3.Butter                                  - 1 stick (4 oz)

4.Cardamom pwdr                 -  a pinch

5.Pistachios                             -  1 tsp (crushed)

Yield :
30 small pedas out of 1 cup
My 1 cup is equalent to 240 ml.

Method:
* Crush the pistas coarsely.
* Take a big microwave safe bowl,add  butter and melt it in the microwave for 1 minute.
* Dont boil the butter ,just melt it.
* Now add  milk powder,condensed milk and cardamom powder.I have used non fat dry milk powder.
* Mix it with a spatula,without any lumps.
* Microwave it for a  minute.
* After 1 minute,take it out and mix it well.

* Microwave it for 2 more minutes ,stirring in between .So totally microwaved for 3 minutes.
* After microwaving for 3 minutes,the mixture will be non sticky and will resemble like that of a kova.We can see that the kova turns creamy yellow colour.
* Cool it for 5 minutes or untill the mixture is able to handle.
* Grease your hands with some butter.
* Divide the mixture into equal sized balls and press with the fingure in the middle.
* The pedas should be smooth without any cracks.I prepared in 2 batches.When I prepared first time,my pedas got cracks,as it had less moisture,as I reduced the amount of condensed milk.So I added 1 tbsp more of condensed milk.Stick to the measurements and dont reduce the amount of condensed milk,as I did.If not you will not get smooth pedas.
* Place the crushed pistachios in the miidle of the pedas,when it is still warm.So that the pistachios wont come out.
* Cool the pedas and store in air tight containers.

Note:
* Microwave settings differ from one another,so cook the kova accordingly.The final kovas should not be  sticky.If it is sticky then microwave it for 30 seconds more.It took exactly 3 minutes for my microwave to bring it to kova consistancy.
* I could not take pictures of rolling the pedas as it was warm ,and cannot wait for camera,as there are chances for it to harden.
* If you get cracks,then add condensed milk or plain milk ,to regain the moisture.
* We can garnish with almonds,cashews or any food glitters.Garnishing should be done,when the pedas are warm,if not it will fall off.
* Pedas will be good for 4 to 5 days at room temperature and will be good for one month ,if refrigerated.But before serving,bring it to room temperature.

Chicken Tandoori - With Besan Flour Coating

Chicken Tandoori is my all time favourite.The main reason ,behind it is ,the healthier as it is baked with less oil.This time ,I wanted to prepare it a bit differently.So used fried besan flour as a coating.Made some change in the ,masala also.Grinded onion with cilantro to give an aromatic touch .We thoroughly enjoyed the chicken.

Ingredients:
1.Chicken drumsticks        -     7
2.Onion                             -    1/2
3.Chilli pwdr                      -    2 tbsp
4.Turmeric pwdr                -    1/2 tsp
5.Tandoori masala pwdr     -    1 tsp
6.Ginger                             -    1/2 inch
7.Garlic                              -    5 pods
8.Lemon juice                     -    1 tbsp
9.Besan flour                       -    3 tbsp
10.Curd                               -    1/2 cup
11.Salt                                 -    to taste
12.Oil                                   -     to brush
13.Cilantro                            -    a handfull


Method:
Marination:
* Wash the chicken and make slits on both sides.
* Grind onion,ginger ,cilantro and garlic together, into a fine paste.
* Take a muslin cloth ,add curd and remove the excess water from it.
* Take a mixing bowl add chilli pwdr,turmeric pwdr,tandoori masala pwdr,grinded onion paste,curd,lemon juice and salt.
* Mix it together ,without any lumps.And the paste shud be thick.
* Rub the chicken drumsticks with the masala and refrigerate it overnight.

Baking:
* Pre heat the oven for 350 degrees farenhiet.
* Take the chicken and bring it to room temperature.
* Take a pan ,roast the besan flour ,till it gives out nice aroma.
* Now add the besan flour to the chicken and leave it for half an hour.
* Cover the baking tray with aluminium foil ,spray some oil on it.
* Place the chicken in batches and brush little oil on top.
* Cook the chicken for 20 mins,turning it over every 10 mins.
* While turning the chicken,brush with oil.
* When the chicken is cooked 90 % ,turn the oven to broil mode.
* Keep the chicken in broil mode for 5 mins or untill it has golden brown spots.
* Totally the chicken would have cooked for 20 - 25 mins for every batch.
* Serve it hot with any pulao.





A closer look !!!

 
Note:
* We can also place the masala chicken in a ziploc and refrigerate.This way the chicken will be marinated well.
* Take care in turning the chicken around,because there may be chances for the chicken to get torned.
* Every oven has different settings,so cook the chicken accordingly.
* Place the chicken in equal intervals , this will make sure the chicken to get cooked well.
* I have cooked this chicken in 2 batches ,to make it cook well.
* In broil mode,the chicken will get darken quickly,so take utmost care to bake in broil mode.