Kozhukkattai

Kozhukkattais
Preparation of Rice Flour for kozhukattais
Soak 2 cups of raw rice(preferably maavarisi)in water for about an hour.Spread the rice on a towel and let the water completely drain.Powder the rice in a mill or in a mixie.Sieve the powder in a fine sieve.

Keep it aside.This rice flour can be used for both vella and uppu kozhukkattais

Preparation of covering for poornams

In a wok add about 2 and quarter cups of water and let it come to a boil.Add a pinch of salt and two ladles of sesame oil.Add rice flour little by little while stirring continuously with other hand.switch off the stove when the rice flour turns color to off white.
Cover the dough with a wet towel and keep aside.Once cool knead the dough well without lumps.

Vella Kozhukkattai

grated coconut-1 cup
jaggery-3/4 cup
cardamom powdered -half teaspoon
ghee-one tbsp

Method

Add grated jaggery and coconut together in a wok in medium flame till the jaggery completely melts and a nice aroma comes.Add cardamom powder and ghee when the mixture turns a litttle thick and can be rolled into balls.

turn off the stove at this stage

Take the prepared dough and roll into an amla sized ball and dipping your fingers in oil flatten it into a "soppu".Iam not an expert in this area so bought a mould this time and it made things pretty easier.
Smear the inside of mould with oil and fill the mould with a small amount of dough and spread the dough inside the mould so as to make room for poornam and place a small urundai of poornam inside and cover it with the dough again.carefully open the mould and perfect shaped kozhukkattais are ready to cook

Place the kozhukkattais on a steamer of idli cooker.Steam cook for five minutes till water drips from the top of  the cooker lid.

Softy yummy kozhukkattais are ready..

Sweet Polis

Hi All,

Here comes the recipe for COCONUT POORNAM POLI  for the Bhogi Pongal

Ingredients

For the dough

Maida Flour-2 cups
Salt-a pinch
turmeric powder-1/2 tsp
oil-2 tbsp
For the filling

Grated coconut-1 1/2 cups
Powdered jaggery-1 cup
Cardamom powder-a little
ghee 1 tbsp
Plantain leaf or plastic sheet-1

Method


Mix maida with approximately 3/4 cups of water ,turmeric powder,salt and knead into a soft pliable dough.sprinkle little more water if needed.Knead well and add the oil and again knead it for a couple of minutes.Leave it closed for about 2 hours.

sharmiscooking

In the meantime,pour half the ghee mentioned in a pan and add the coconut and jaggery together,till the jaggery melts and stir it till all the moisture evaporates.

Add the remaining ghee and the cardamom powder and turn off the stove

Take small balls from the dough and smear some ghee on the leaf/ziploc cover and flatten the dough and keep a small size ball of filling inside,join all the edges and turn it upside down and flatten again with your fingers.

Heat a pan and cook the polis till golden spots appear on both sides..

Serve Hot....

THIRUVATHIRA KOOTTU

Ingredients

Sweet potato-2
Elephants foot-1 cup cut
green plantain-cut-1cup
seppan kizhangu(colocassia)-3-4 nos
koorka(chinese potato)-5-8nos
pooshnikkai(ash guard)-cut-1 cup
avarakkai
pumpkin-parangikkai-1cup
oil
salt
tamarind juice-half cup
sambarpowder-1 tbsp

To be ground
Asafoetida
pepper-half tsp
channa dhal-1 tbsp
dhania-2 tbsps
fenugreek seeds-1/4 tsp
redchillies-4
cocnut grated-2 tbsp
urad dhal-2 tbsp

Method

Cook all the vegetables,(root vegetables first) with salt,tamarind juice,sambarpowder and turmeric powder.The vegetables should not be soft cooked.

In a kadai,add oil and roast all the ingredients given under the "to be ground"heading and grind it to a fine paste.

Add this ground paste to the cooked mixture and boil for a few minutes.Splutter mustard seeds and curry leaves

Sugiyan

SUGIYAN

Raw rice- 1 cup
Urad dhal 1 cup
Green Gram Dhal-1 cup
Coconut-half cup grated
jaggery-3/4 cup
cardamom-a pinch
Dry ginger powdered-half tsp
salt
ghee
oil
Method

Soak Rice-Urad dhal for 2 hours.Grind to a smooth batteralong with a little salt.Meanwhile lightly roast greengram dhal till a nice aroma comes.Pressure cook the dhal  just for one whistle and grind it along with grated coconut and dry ginger.Boil Jaggery in a pan and strain the impurities.Boil it till the syrup thickens add the ground mixture to it and mix well adding a little ghee if needed.stir till all the moisture is evaporated and the dough can be made into balls.dip it in the batter and fry in medium hot oil.Crispy sugiyans are ready to serve