VINAYAGAR CHATURTHI RECIPES | GANESHA CHATURTHI RECIPES

Vinayagar chaturthi | Ganesha chaturthi 2013 falls on 9th September. I have compiled all the recipes which we make for Vinayakar chaturthi | Ganesha chaturthi | Pillayar chaturthi in one place, so that it will be easy for you all readers. Wishing you all a very happy celebration and May Lord Ganesha shower you most and  more blessings in all your Endeavors.Click on the images to get the recipes.
Check out Ganesha Chaturthi recipes 2014

UPPU KOZHUKATTAI

                                   

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ELLU KOZHUKATTAI RECIPE | GANESHA CHATURTHI RECIPES

Actually i wanted to post a savory version of Kozhukattai  , Uppu Kozhukattai , but few readers requested for ellu kozhukattai , so i wanted to post this ellu modakam today. Will be posting the uppu kozhukattai recipe tomorrow or sunday.  Coming to the recipe of Ellu kozhukattai, though my mom or mil will not make this at home , but i asked a friend  here and she told they make with the normal ellu urundai poornam. So let me share this easy recipe of modakam.

INGREDIENTS (FOR POORNAM) FOR 9 MODAKAM

ELLU | TILL | SESAME SEEDS	1/4 CUP
JAGGERY	1-2 TBLSP
COCONUT	1 TBLSP (OPTIONAL)

FOR THE DOUGH

IDIYAPPAM FLOUR	1/2 CUP
WATER	AS NEEDED
SESAME OIL	1 TSP

Video for how to shape Modakam

METHOD:

• Dry roast the the sesame seeds and when it is cool grind this along with jaggery and coconut(if adding)
• The oil in the sesame seeds makes this to come into a whole mass.

• roll this into small balls.

• Make the dough by adding enough boiling hot water to the idiyappam flour.
• Cover it for 2 minutes. when it is warm, grease your hands with sesame oil and knead into a pliable dough. Divide the dough into equal parts. Cover it else it will get dry.

• Take a small portion of dough and with your fingers make it like a cup. Place the ellu urundai into this and make it into a modak shape.
• Repeat this for the rest of the dough. Steam this in a idli maker and steam for 10 minutes.

• Ellu kozhukattais are ready for neivedhyam.

• I made this using white sesame seeds. You can use black sesame seeds too.

      

Note:

• I found 1 tblsp jaggery will be enough for the ellu poornam.

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UPPU KOZHUKATTAI RECIPE | VINAYAGAR CHATURTHI RECIPES

Last week when i was making Paruppu usili for lunch a sudden thought flashed, how it will be if i stuff the paruppu usili minus vegetable inside a kozhukattai as poornam. I just tried with 2 tblsp of steamed dal mixture which we use for paruppu usili to make 6-7 uppu kozhakattai. They turned out fantastic and was a super duper hit at home too.  I am not going to explain the detailed step of how to make paruppu usili here.

INGREDIENTS: FOR 6 KOZHUKATTAIS

PARUPPU USILI POORNAM	2 TBLSP
RICE FLOUR | IDIYAPPAM FLOUR	1/3 CUP
SESAME OIL	1-2 TSP
WATER	AS NEEDED

METHOD:

• After steaming  the grind dal which we soaked for  usili, allow that to cool and grind it in a mixer. In a pan add oil and throw in few mustard seeds and curry leaves and saute the poornam for a minute.

• Poornam is ready. Take a lemon sized of outer dough
• With  your fingers make a cup put of this and place little poornam inside this and carefully seal this as how we seal the uppu ulundu kozhukattai.

• Repeat this for the rest of the poornam and dough. Steam this ina greased idli maker for 8- 10 minutes.

• Soft uppu kozhukattais are ready for neivedhyam. At our house we don’t offer uppu kozhukattais for neivedhyam. We make only modakams for neivedhyam.

       

Technorati Tags: uppu kozhukattai,savory kozhukattai,kozhakattai recipes,kozhakatttai with paruppu usili poornam,vinayagar chaturthi recipes,ganesha chaturthi recipes,pillayar chaturthi recipes,tamil brahmin recipes,jeyashris kitchen kozhukattai recipes

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PHIRNI RECIPE | CREAMY RICE PUDDING RECIPE

Phirni is an exotic Indian dessert and though  i have heard about his Phirni many times but never tasted this anywhere. Last year while travelling back from India after attending my cousin’s wedding, while waiting in the airport bought a Femina magazine and saw this recipe of phirni there. After that i totally forgot about that and few weeks  back i suddenly came across by this book while cleaning my book shelf and made this Phirni for Krishna thjayani. I wanted to share this phirni recipe during that time but was busy with some other  posts so couldn’t post this recipe of phirni.

This phirni recipe is a must try one and without thinking too much i had 2 full bowl of Phirni and now craving while typing the post too !!

INGREDIENTS: SERVES 4-5

BASMATI RICE	4 TBLSP
LOW FAT MILK	3 CUPS
CONDENSED MILK	1/2 CUP
SAFFRON	FEW STRANDS
ALMONDS | CASHEW	FEW
CARDAMOM POWDER	A PINCH(OPTIONAL)

METHOD:

• Soak the rice in water for 20 minutes. Drain the water and grind this into a fine paste.

• Boil milk in a pan, when it starts boiling add the ground rice paste to this and mix well. Keep the flame low and stir in a low flame to avoid lumps and the to avoid getting burnt.
• When  it starts thickening, after 15 minutes, add saffron strands and cardamom powder.

• Add condensed milk to this and mix well.. the mixture will be semi thick by this time.

• When it is warm, pour them in the serving bowls and garnish with chopped almonds and cashews on the top. Cover this with a cling wrap and refrigerate for 3 to 4 hours.
• If you find sugar is less add 1-2 tblsp of sugar

• Super delicious Phirni is ready for serving. I bet your family members and guests will be totally delighted by this dessert.

Note:

• You can soak and grind few almonds along with rice to make this more richer.
• I used low fat milk but still the texture was so creamy and thick. So no need to use full cream milk.
• You can add rose essence in the last to make it a rose pudding.

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FRIED MODAKAM |FRIED MOTHAGAM RECIPE |GANESHA CHATURTHI RECIPES

Fried modakam | fried modhagam we generally do for Chaturthis which comes every month also called as “Sankatahara Chaturthi or Sankashti”. We also make this during Ganapathi homam at house and also during house warming ceremony,seemanthan(baby shower) and other auspicious homams we make at home. This fried modakam is made along with nei appam on the previous day night. This will stay perfect for 1-2 days even if we keep at room temperature. After i got married, in the nearby ganesha temple to our house , during chaturthis the priest will come and give prashadam before he leaves home. 4 fried modakam along with coconut, betal leaves, flowers and all he will give. Those modaks will be very small and look cute too. So whenever i make at home i make miniature modakams only.

This time while i was making , while  frying one by mistake one modak got opened and the jaggery poornam came out and messed up the oil. Though immediately i took the others and changed to a different pan with oil and fried, you could see some spots of jaggery on the modak. This deep fried modakam is totally addictive and will be crispy too.
INGREDIENTS: MAKES 12- 13 MODAK

COCONUT(scrapped)	1/4 CUP
JAGGERY	1/4 CUP
CARDAMOM POWDER	A PINCH
MAIDA | ALL PURPOSE FLOUR	1/4 CUP
SALT	A PINCH
GHEE	1/4 TSP
WATER	TO KNEAD DOUGH
OIL	FOR DEEP FRYING

METHOD:

• Ina bowl put maida and add salt. Knead it into a smooth dough and grease this with ghee  keep it covered aside.

• Make the poornam as we do for the normal Thengai poornam kozhukattai.
• Combine the jaggery and coconut and cardamom powder. Saute this till it comes into a whole mass. Put off the flame.
• When it is cool, make this into small equal sized ball.
• Do not make it too thin, else the poornam will come out while frying.
• Cut this into small roundels using a sharp lid.

• Place the poornam into this and seal this carefully and make it as a modak shape.

• Repeat the same for the rest of the dough and poornam.

• Heat oil for deep frying, When it is hot, bring the flame to low.
• Deep fry the modakams till the out cover turns a golden brown colour.
• Do not fry in high heat, as it tends to burn very fast. And even it will not turn crispy too.

• Drain them in a kitchen towel.

NOTE:

1. I have tried with whole wheat flour too, but it was not too not crispy.
2. Seal the modakams carefully, else it will open up while frying and mess up the oil.

Technorati Tags: fried modakam,kozhukattai recipes,fried mothagam,ganesha chaturthi recipes,Mothagam recipes,deep fried modakam,tamil brahmin recipes

  

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