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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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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POORI RECIPE | HOW TO MAKE POORI | SOUTH INDIAN BREAKFAST RECIPES

When i posted the recipe of POORI MASALA | POORI KIZHANGU, few readers were asking to post the recipe of how to make poori too. Though i make it twice a month, but never had a chance to click the making of Poori as either it would  be on weekends or on a weekday morning breakfast. Finally i made poori for kids snack , after they come from school, generally they eat meals as they normally take some tiffin like idli, paratha, chapathi or bread for lunch. When i made this around 3 pm suddenly i thought i would click poori so that it will be useful for readers too. So in a hurry i clicked and posting the recipe now.

Scroll down to note down the tips as how to make poori in advance if you have guests coming to home.
INGREDIENTS (YIELDS 1O POORIS)

WHOLE WHEAT FLOUR	1 CUP
SALT	1/4 TSP
SOOJI (RAVA) |SEMOLINA	1/4 TSP(OPTIONAL)
SUGAR	2  PINCHES
OIL	FOR DEEP FRYING
WATER	TO KNEAD THE DOUGH

METHOD:

• In a wide bowl add the whole wheat flour, salt, sugar,sooji (if adding) and slowly add water to this and make this into a pliable dough.
• Do not make the dough very tight else while rolling it will not come smooth. Do not make it too soft else it will absorb oil too.

• Divide this into equal sized small balls.
• Heat the oil for deep frying. Dust the rolling board with flour and roll the ball into a small medium thick disc.

• When the oil is hot, carefully drop this into the oil and deep fry on both sides.

• Using a jolted ladle take out the puffed poori draining the excess oil.

• Always ensure that the oil is very hot. else pooris will not puff.
• If the pooris while rolling has any hole in it it will not puff.

Notes for making pooris for guests
Generally i won’t opt for making pooris when i have guests coming to my house for lunch or dinner. I always make Chapathis as i can make in advance and keep in a casserole. If i start make making pooris, i can not spend time with the guests and finally they also end up coming in the kitchen to help me out to roll the pooris. But i learnt this tip from a friend which i tried twice and it worked out very well.

• Grease a wide plate with oil.
• Roll the pooris as mentioned above . Place them on the greased plate . while placing do not keep it one above the other. they should not be over lapped.
• Put a cling wrap on this and keep it in the refrigerator . this can be made 1- 2 hrs in advance.
• Just when all are ready to eat, heat the oil and start frying the pooris.
• You get fluffy soft pooris.

Technorati Tags: how to make poori,fluffy pooris,poori recipe,south indian breakfast recipes,deep fried flat bread recipes

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