Arasi Paruppu Payasam | Happy Gokulashtami/Krishna Janmashtami!!!

Payasam is a mix of Rice, Jaggery and choice of Dal. Here I have used Channa Dal/Kadalai Paruppu, its very aromatic and tasty. I have posted few payasam varieties here. I prepared this for Avani Avittam Festival on Saturday.

It was perfect and everyone liked at my home. This recipe was taught by my Mother in Law, Thanks a lot.

Pic courtesy : Google images

Wish you all a very Happy Gokulashtami!!!


Here goes the recipe.

Ingredients
Rice - 1/2 cup(I used Ponni)
Channa Dal/Kadalai Paruppu - 2 tspns
Vellam/Jaggery - 1.5 cups(powdered or broken)
Fresh grated coconut - 1/2 cup + Rice - 1/2 tspn(for grinding)
Elachi powder - 1/4 tspn
Milk - 1 glass
Ghee - 1 tspn
Cashews/Raisins - 2 tspns


Preparation Method
Wash, rinse rice and channa dal. Pressure cook upto 3 whistles with water.
In a vessel, add vellam/jaggery with 1/2 cup water and allow it to dissolve. If required add more water, once its fully dissolved, filter it and again start boiling in low flame on occasional stirring till the raw smell of Jaggery goes.
Grind the coconut and rice with little water to fine paste.
Once the pressure is gone, take the rice and dal mix and mash it with a laddle/karandi.
Add the rice, dal mix to the jaggery, coconut paste and mix well.
Finally add milk and boil well. It should be to medium consistency. off the stove


Heat ghee in a pan, add cashews and raisins. Fry till brown and add to the payasam.


Delicious Payasam is ready for Neivedyam and Enjoy it warm or chill!!!

Once again wish Happy Gokulashtami to all friends celebrating the festival.


Until my next post. Happy Weekend.


Cheers,
Saraswathi

Vella Seedai | Sweet Rice Balls!!!

Vella Seedai is Sweet Rice balls for Krishna Janmashtami/ Gokulashtami festival. This is also an authentic and traditional sweet for this festival.

Ingredients
Arasi Maavu/Rice flour - 1 cup(Preferably milled) I always carry about 2-3 kgs from India)
Ullatha Maavu/Urad dal flour - 1 tspn(see notes)
Vellam/Round Jaggery - 1cup(powdered or grated)
White sesame seeds/Till/Ellu - 1 tspn
Elakka Podi/Cardamom powder - 2 pinches
Sukku Podi/Dry Ginger powder -a pinch(Optional)
Oil for deep frying


Preparation Method
In a kadai, dry roast the flour to slightly brown. Allow it to cool.
In a wide vessel kadai, add vellam/jaggery with 1/2 cup water, allow it to boil till jaggery fully dissolves, it should start boiling and till raw smell goes. It need not be to string consistency. You can also filter the jaggery water. Mine is mostly clean so I skip this step.
Low the flame, add ellu, cardamom powder and slowly add rice flour to it. Mix till it becomes like dough. Allow it to cool a bit. 
Take some portion of dough and make medium size balls in batches and deep fry in low medium flame till brown.
Do the same in rest of the dough. Allow it to cool.
Store it in air tight container.
Vella Seedai is ready for prasadam for Krishna Janmashtami.

Notes : -Urad Dal powder - Heat a kadai, dry roast Ulatham Paruppu/Urad dal till light brown and cool it. Make fine powder and seive it. -If the consistency of jaggery is not correct, the seedai will break while deep frying. -If required add extra water to jaggery. -Sometimes it becomes chewy if you do not cook properly.

Uppu Seedai | Crispy Rice Balls!!!

Uppu Seedai is a very traditional recipe for Sri Krishna Janmashtami/Gokulashtami click here for details on this festival. This recipe is simple and for people who cannot do it in a tradtional way.I prepared this for last year's festival. I would also be posting traditional recipe soon.

Ingredients
Thenguzhal Maav/Murukku Flour - 2 cups(Store bought.Easily available at all Indian grocery stores) I used what my mom sent from India
Crushed peper - 1/2 tspn(As per your taste)
Fresh grated coconut - 2 tspns
White sesame seeds/Till/Ellu - 2 tspns
Coconut oil - 2 tspns
Unsalted butter - 2 tspns(at room temperature)
Peringayam/Hing/Asafotida - a pinch
Salt as required
Water as required
Oil for deep frying


Preparation Method
In a kadai, dry roast the flour to slightly brown. Allow it to cool.
In a wide vessel, add the flour, salt, pepper, fresh grated coconut and butter. Slowly mix butter with the flour. Add water and make it to a dough.
Cover it with a lid. Heat oil in kadai.
Grease your hands with coconut oil. This will give aromatic seedai.
Take some portion of dough and make small balls in batches and deep fry in low medium flame till brown.
When deep frying stand a bit far from the kadai, as sometimes it might burst a bit if any
Do the same in rest of the dough. Allow it to cool.

Crispy Uppu Seedai is ready for prasadam for Krishna Janmashtami.

Notes : You can also add Jeera instead of Ellu/Sesame seeds. You can also grease your hands with any other cooking oil.

Store it in air tight container and Enjoy.

Chowchow Kadale Paruppu Kootu!!!

Chow chow kadale paruppu kootu is a traditional authentic Kerala and Tamil Brahmin recipe. This is prepared for festivals and occastions. I prepared this for Avani Avittam Festival on Saturday. I have posted previously one more version of Chow chow kootu here.

Ingredients
Chow Chow/Chayote - 1 no
Kadale Paruppu/Channa Dal - 1/2 cup
Fresh Scraped coconut - 1/2 cup
Green chilli - 1 no(As per your taste)
Turmeric powder - 1/4 tspn

Talipu/Seasoning
Coconut oil - 1 tspn
Mustard - 1/4 tspn
Urad dal - 1/2 tspn
Curry leaves - few

Preparation Method
Wash remove, skin, seed and chop into small pieces. (You can use the skin for Thogaiyal/Chutney here.)
Pressure cook chow chow, kadale paruppu with turmeric and a pinch of salt upto 3 whistles.
Grind coconut and green chilli to fine paste with very little water.
When the pressure cooker steam is gone. Mix the vegetable and the grounded mixture in a vessel, add salt, tumeric. Mix well and allow it to boil in low flame.It should be thick in consistency.
Season it with the above mentioned and off the stove.

Chow Chow Kootu is ready to serve in the platter as sidedish or mix it with hot steamed rice.

Notes- - You can also prepare this kootu with Pooshinikayi/White Pumpkin. - You can use any cooking oil instead of coconut oil.

Carrot Thogayal/Chutney!!!

We usually make thogayal for Kootu rice as sidedish. Yesterday, I tried using carrot skin and carrots. It was very tasty and gave good colour. No one could make out until I told it was Carrot Thogayal:-) Last time I prepared Carrot Payasam and it was yummy.

Ingredients
Carrot skin/peel of 1 carrot.
Carrot - 1/2 cup(chopped)
Urad dal - 1/2 cup
Channa Dal -  1 tspn
Dry Red Chilli - 2 nos
Tamarind -a small piece
Fresh Grated Coconut - 2 tspns
Oil - 1/2 tspn
Salt


Preparation Method
Heat a Kadai, add 1/2 tspn oil, add dals and red chilli. Saute till dals are brown. Transfer it to plate.
In the same kadai, add few drops of oil, add carrot skin and carrot and saute for few mins. Transfer it to a plate and allow it to cool.
Grind these with tamarind, coconut and salt to a coarse paste by adding very little water.

This is a sidedish for any Kootu rice or a good combination for Steamed rice with gingely oil.

This recipe alongwith Carrot Payasam is going to Veggie/Fruit a month Carrot by Revathi and Priya. and CC Roti Pachadi/Chutney event by Sravani.

Curry Podi/Powder!!!

As one of my blog reader has asked me for the recipes of podis. Am sharing the recipes.

Curry Podi/Powder is a very handy homemade masala powder. This can be used for any vegetable curry's. Its very flavourful. I make in small quantities and use it. This recipe is from my mother in law.

Ingredients
Dhaniya/Coriander seeds - 1 cup
Kadala Paruppu /Channa Dal- 1/2 cup
Dry Red Chilli - 1/2 cup or 10nos(As per your spice level increase or decrease)
Peringayam/Asafotida -  a small piece or 1/4tspn

Preparation Method
Dry roast all the ingredients one by one with a 1/2 tspn oil till its slightly brown.
Cool and grind it to a coarse powder.

Store it in an air tight container and for later use.

Notes - You can dry roast without oil for long use and if you are preparing in large quantity.

This multipurpose podi can be used in rice, sundal and curries. 

Check my recipes using this here. 

Mangai Inji Urugai/Mango Ginger Pickle

Mangai Inji/Mango Ginger is a traditional Tamil Brahmin pickle. This has both flavours mango and ginger. This is available in India in Aadi Masam. But it was available at Little India. I have learnt all these recipes after marriage from my Mother-in-law. My hubby and in-laws like this a lot. Its good for digestion.

Ingredients
Mangai Inji/Mango Ginger - 100 gms
Green Chilli - 10 nos
Lemon Juice - 1 tspn
Salt as per taste


Preparation Method
Wash, remove skin and chop into small pieces. Chop green chilli also into small pieces.
In a glass bowl, add both and mix with salt and lemon juice.

Enjoy Mangai Inji/Mango Ginger with Curd Rice.

Notes - Can be stored in air tight container for about a week.

Upma Kozhakattai with Moong Dal!!!

Upma is a popular South Indian Breakfast/Tiffin prepared with Sooji/Rava. I am posting  Upma Kozhakattai recipe. Its very filling.

Ingredients
Rice Rava/Sooji/Semolina - 2 cups(see notes)
Paasi Paruppu/Moong Dal - 1/2 cup
Jeera - 1 tspn
Water - 4  to 5 cups
Dry Red Chilli - 2 nos(as per your taste)
Grated coconut - 1/2 cup
Curry leaves - few
Nalla Yennai/Gingelly Oil/Sesame Oil - 2-3 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Hing - a pinch
Salt

Preparation Method

Soak Passi Paruppu in water.
Grind 2cups rice in mixie to fine powder.

Boil water and keep aside.

In a wide kadai/wok, add oil, mustard, urad dal, curry leaves, dry red chilli and saute till dal is brown. Add hing.

Add water and paasi paruppu. Allow it to boil.
Once its cooked and boiled. Reduce flame. check on salt.
Add rava and mix without allowing to form lumps.
Once its cooked like upma, transfer it to a wide plate and allow it to cool.

Grease idli plates with little oil.

Wet your hands in water and take lemon size of upma. shape it up by hand to fist shape, and keep aside. Beware its too hot.
Steam for about 12-15mins.

Upma Kozhakattai is ready. Serve as it is or with Sambar, Chutney or Rasam.

Notes - You can also add Mor Molaga.

This recipe is going for Breakfast Mela by Srivalli.

Mangai Pachadi and methods!!!

Wish you all a very Happy Vishu!!!

Mangai/Raw Mango Pachadi is a traditional South Indian side dish prepared for the New Year.

Ingredients
Mangai/Raw Mango - 1/2 no
Vellam/Jaggery - lemon size
Water -1 cup + little more
Sambar Powder or Chilli powder - 1/2 tspn(As per your taste)
Green Chilli - 1no(slit)
Salt

Talipu/Seasoning
Oil - 1 tablespoon
Mustard - 1/2 tspn
Peringayam/Hing/Asafotida- a pinch
Venthayam/Fenugreek seeds - 1/12 tspn
Veepam Poo/Neem Flowers - 1/2 tspn(Optional)

Preparation
Method 1
Wash, remove skin and cut mango into thin slices.
In a wide vessel/kadai, add mango, jaggery, water, green chilli, sambar/chilli powder and salt. Boil well in medium flame until mango cooks and becomes thick and blends well like gravy.
Add more water if required.
Season it with above ingredients and add to the gravy.

Method 2
Wash, remove skin and cut mango into thin slices.

In a vessel, add mango, jaggery, water, green chilli, sambar/chilli powder and salt.
Pressure cook for 3-4 whistles and season it.

Method 3
You can try microwaving too in a microwave safe dish with same ingredients above.

My preparation is Method 1.

Tangy Mangai Pachadi is ready.

Serve with hot steamed rice or sidedish for sambar, kootu and curd rice.

Checkout Kerala recipes for Vishu here.
Aviyal
Puli Inji
Palapazham/Jackfruit Payasam
Sweets

Notes
You can also use mango with skin.
Veepam Poo/Neem Flowers - If you are using fry in ghee or oil separately and garnish it.

Karadaiyan Nombu | Adai Recipes!

I am reposting this again, since today is the Nombu Festival. I am going off to prepare. Happy Karadaiyan Nombu to all ladies.

Karadaiyan Nombu is on 14th March between 8.00 and 9.30pm. It is a festival celebrated by Hindu married women. The story behind this is Savitri observed fast(upavasam) for the sake of well being and long life of her husband Satyavan. It is continued and believed by tying a yellow thread tied with flowers keeping turmeric at the center in front of Goddess photos. The thread is tied during the time Panguni Masam starts temple priest is best person to get exact time. Prayers are done by Hindu married women offering pooja, vella adai & kara adai, breaking coconut, offering fruits along with betel leaves, betel nuts and turmeric.

After pooja is done, they eat kara adai and sweet adai in plantain leaf with edge.

There are two types of adai sweet and salt. Recipe as follows:

Kara Adai

Ingredients

Karamani(Black eye beans) – 1 cup
Rice Flour – 2 cups
Oil – 5 tspns
Mustard – ½ tspn
Bengal gram/Urad dal – 1 tspn
Asafotida – 1 pinch
Dry Red Chilli – 2 nos
Curry leaves – 10 nos (chopped)
Grated coconut – 1 cup
Salt

Preparation method

Cook karamani(brown or white) in pressure cooker for about 3 whistles and keep aside.
In a thick bottom kadai, season it with oil, mustard, wait till it spulters.
Add Bengal gram, urad dal, asafetida wait till it turns brown.
Add curry leaves and dry red chillies and sauté for few mins.
Add 4 to 5 cups of water. Allow it to boil.
Now add the cooked karamani and salt. Stir for few mins.
Add grated coconut and mix well.
Add rice flour and keep stirring till it absorbs all water in medium-low heat.
Off the stove and mix well like chapathi dough by hand.
Take a plantain leaf or plastic sheet and grease oil on it.
Make small balls, spread by hand to small round patties and make a hole in the center.
Steam the patties in idli cooker or pressure cooker(without whistle) for 20mins.

Karaadai is ready to serve with butter.

Vella Adai

Ingredients

Karamani(Black eye beans) – 1 cup
Rice Flour – 2 cups
Jaggery – 1 ½ cups(you can lessen if you want less sweet)
Grated coconut – 1 cup
Cardamom powder – 1 tspn

Preparation method
Cook karamani(brown or white) in pressure cooker for about 3 whistles and keep aside.
In a thick bottom kadai, put jaggery and water. Wait till it dissolves and filter it to remove mud particles.
Transfer it to a vessel.
Now add the cooked karamani. Stir for few mins.
Add grated coconut and cardamom powder mix well.
Add rice flour and keep stirring till it absorbs all water.
Off the stove and mix well like chapathi dough by hand.
Take a plantain leaf or plastic sheet and grease oil on it.
Make small balls, spread by hand to small round patties and make a hole in the center.
Steam the patties in idli cooker or pressure cooker(without whistle) for 20mins.

Vella Adai is ready to serve.

Note - The quantity of jaggery can be reduced or increased according to one's requirement.

URAD DAL /MEDHU VADAI

MEDHU VADAI IS A DEEP FRIED SNACK. POPULARLY KNOWN WITH COMBINATION OF VADAI SAMBAR IN SOUTH INDIA AS BREAKFAST OR TIFFIN WITH IDLI OR DOSAS.

INGREDIENTS

URAD DAL – 2 CUPS

BLACK PEPPERCONS – 2 TSPNS

CURRY LEAVES – 2 TSPNS( CHOPPED)

OIL – TO DEEP FRY

GINGER – SMALL PIECE
Green chilli - 2 nos

SALT

PREPARATION METHOD

SOAK URAD DAL FOR 3 to 4 HRS.

GRIND LIKE THICK BATTER WITHOUT ADDING MUCH WATER WITH GINGER, Green chilli AND SALT.
NOW MIX PEPPER AND CURRY LEAVES TO THE BATTER
KEEP PAN WITH OIL IN OVEN TO DEEP FRY.
IN A BOWL KEEP WATER DIP YOUR HAND AND TAKE BATTER.
ONCE THE OIL IS HOT TAKE LEMON SIZE PORTION OF BATTER AND MAKE A WHOLE AND DROP IN OIL.
DEEP FRY BOTH SIDE UNTIL BROWN

SERVE HOT WITH SAMBAR OR CHUTNEY. YOU CAN SOAK IN CURDS/YOGURT AND HAVE THAYIR VADAI.

NOTES - YOU CAN ALSO ADD LITTLE RICE FLOUR OR A PINCH OF SODA TO THE BATTER.
If you are grinding in mixie do not prepare vadas immediately after grinding. Allow  for 1 to 2 hrs and then prepare it.

Vazhai Thandu/Banana Tree Stem Kootu

Vazhai Thandu/Banana Tree Stem is very good for health. Its raw juice is good for Kidney stones and for kidney related problems.

Ingredients
Vazhai Thandu/Banana Tree Stem - 1 no
Pasi Paruppu/Moong Dal/Split green gram - 1 cup (soaked in water for 1 hour)
Grated coconut - 1 cup
Green Chilli  3 nos (As per your taste)
Jeera/Cumin Seeds - 1 tspn
Black Peppercons - 4-5 nos(Optional)
Salt
Buttermilk - 1/2 cup
Water as required
A broken Wooden stick piece to stir and remove string like.

Seasoning/Talipu
Coconut Oil or any cooking oil -2 tspns
Mustard - 1/2 tspn
Hing/Asafotida - a pinch
Curry leaves - few

Preparation Method
Remove 2-3 layers of the stem or till you get tender stem.
Wash cut Vazhai Thandu into round thin slices, in between you will be getting Naaru/ string like keep removing them.
Cut into small pieces.
In a bowl, add water and butter milk. Add the chopped pieces.
Take the broken wooden stick piece and keep mixing. You will see the naaru/strings coming keep removing them.
The tender ones can be cooked as it is.
In a wide kadai/wok, add the chopped vazhai thandu and paasi paruppu. Add water and cook well.
Grind coconut, jeera and green chilli to fine paste.
Mix it with the cooked vazhai thandu and boil it.
Add salt and season it with the above ingredients.

This is good combination for chapathi or steamed rice.

Thalicha Idli/Seasoned Idli

Idli is a famous and popular breakfast in South India. Its also good when you are unwell with delicious sambar or chutney.

Ingredients
Idli Batter -  6 Karandi/laddles(Click here for batter recipe)
Salt as required

For seasoning
Oil - 1/2 tspn
Kadugu/Mustard - a pinch
Kadalai Paruppu/Channa Dal - 1/2 tspn
Peringayam/Hing/Asafotida- a pinch
Grated Carrot - 2 tspns
Chopped Kothamalli/Cilantro - 1 tspn(Optional)

Preparation Method
Heat a pan, add oil and season all the ingredients except carrot and mix in the Idli batter.
In the Idli plate, grease it with little Nalla Yennai/gingely oil. Pour little batter and fill carrot and again pour little batter on it.
Make another plate same as above.
You can steam it with Idli cooker or fill 2 cups water in a kadai, keep this two plates and close it with a lid.
Steam it for 12-15mins.
Makes around 8 idlis.
Serves - 1 or 2 pax.

Fluffy Seasoned Idlis are ready. Serve it with Tomato or coconut chutney or sambar or just sugar.

This recipe is going out for Twist the traditional Idli by Satya.

Celebrate Thiruvadarai with Kali and Kootu (Tamil Iyers Special) - Reposting with new photos

Thiruvadarai is on 22nd December 2010. It is also called Aarudra Darisanam. Thiruvadarai is Lord Shiva's star which falls on full moon day in the tamil month of Margazhi. Speacial prayers are performed at 9th January night in various Shiva temples all over India.

courtesy - http://www.templenet.com/

Celebrate Thiruvadarai with Kali and Ezhukari Kootu.

Here goes the recipe for Thiruvadarai Kali.

 

Ingredients

Rice Rava - 1 cup

Jaggery - 1 cup

Moong dal - 1/2 cup

Cardamom - 1 tspn (powdered)

Grated coconut - 1 cup

Ghee - 4 tspns

ashews - 6 nos

Water - 3 cups

Preparation Method

Preparation of rice rava Fry 1 cup of normal rice untill it turns light brown. Transfer it to a bowl and cool it. Grind to coarse powder in mixie(Like rava/semolina/sooji)

Fry 1 cup of moong dal till light brown and transfer it to a separate bowl.

Preparation of Thiruvathirai Kali:
In a kadai, add jaggery, add 1 1/2cup water to dissolve. Strain it prior to boiling to remove muddy particles generally present in Jaggery.

Boil moong dal with 1 1/2cup water separately and once ready add it to the jaggery water and boil it. When the desired consistency is achieved add rice rava little by little and keep stirring to avoid formation of lumps.

Add ghee and stir to make kali rich.

Add grated coconut and cardamom powder for taste and flavour.

Make the flame low and close the lid for few mins till rava is well cooked.

Heat ghee and fry the cashews (If you wish add more ghee to get good taste) mix well.

Kali is ready to serve with Ezhukari Kootu.

Here goes recipe for Kootu

Ingredients
Sweet Potato(Large) - 1 no
Potato - 2 nos
Yam (senai Kizhangu) - 1 small piece
Koorkai(Siru Kizhangu) - 6 nos
Arbi (Cheppankizhangu) - 2 nos
Chow Chow(Chayote) - 1no
Avarakai - 50gms
Mochaka - 50gms
Turmeric - a pinch
Grated coconut - 2 cups
Green chilli - 3 nos
Curry leaves - 2 tspns
Coconut oil - 2 tspns
Salt to taste
Preparation Method
Wash all the vegetables and cut them into medium size pieces.
In a Kadai, put all the vegetables with little water, salt and turmeric and cook.
Grind in mixie grated coconut and green chillies.
Once its 3/4th cooked add this mixture and mix well (do not over cook then vegetables will be mashed)
Keep it in medium flame, add little water if required.
Add 2 tspns coconut oil and curry leaves.Kootu is a side dish gravy for the Kali. It is called Ezhukari Kootu because we use 5 rooted vegetables and 2 any other vegetables. If you dont get rooted vegetables you can do with other vegetables also.

Allow it to boil.

From my mom's kitchen Kootu is ready to serve with Kali.

Puli Inji(Ginger Tamarind mix)

Puli Inji is a very spicy and tangy sidedish for Kootu rice. It can also be mixed with hot steamed rice and ghee or oil. This is my MIL speciality and she taught me. Puli Inji is also one of the dish in Palakad Iyer/Tamil Brahmin wedding menu.

Ingredients
Ginger/Inji - 1/2 cup(chopped or thinly sliced)
Green Chilli - 1/2 cup (chopped)
Tamarind water - 2 cups
Turmeric - a pinch
White Sesame powder/Ellu Podi - 1 tspn
Gingely Oil/Nalla Yennai - 2-3 tspns
Jaggery/Vellam - a small lemon size
Salt

Preparation Method
Heat a kadai/wok, add oil,  add ginger, green chilli and a pinch of salt. Saute till the raw smell goes.
Then add tamarind water, turmeric and boil well till the water becomes thick and condense.
Finally add jaggery and sesame powder and boil till the jaggery dissolves or its dry.

Puli Inji is ready to serve. This can also be sidedish for chapathi.

Notes - This can be stored in air tight container for 14-20days in refridgerator.

Pasi Paruppu Payasam/Moong Dal Kheer

During Navarathri different kinds of sundal and sweets are prepared and being shared with family and friends.
Today I have prepared Pasi Paruppu Payasam and Red Kidney Bean/ Rajma Sundal. Its also called Payatham Paruppu, Siruparuppu in Tamil, Pesara Pappu in Telugu, Moong Dal in Hindi and Hesaru Bele in Kannada.
Pasi paruppu is very cooling and good for mouth ulcers.

Ingredients
Pasi Paruppu - 1 cup
Paal/Milk - 2 cups
Vellam/Jaggery - 1 cup(powdered or broken)
Elakka/Cardamom powder - a pinch
Nei/Ghee - 1 tspn
Mundri Drakshe/Cashew n Raisins - 1 tspn
Fresh Grated coconut - 1 tspn(Optional)


Preparation Method
Pressure cook the Pasi paruppu with water for 3-4 whistles.
In a vessel put vellam/jaggery with 1/2 glass of water and allow it to dissolve. Keep stirring. If you find any mud particles then you filter it and boil again till the raw smell goes in low flame.
Then add milk and mix well. Allow it to boil for 5 mins.
Now add the steamed pasi paruppu and mix well.
Add Elakka powder.


In a separate pan, heat ghee and add nuts. Once its brown garnish it.


Pasi Paruppu Payasam is ready to serve. Serve hot or cold.

Kozhakattai/Modhakam (Steamed Dumplings) for Vinayagar Chathurthi Step by Step Recipe

Vinayagar Chathurthi neivedyam Ullandu/Kara Kozhakattai and Poornam Kozhakattai recipe.

Dough in common

Ingredients
Rice flour - 2 cups and little more

Water - 2 cups or more if required.

Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns

Salt a pinch

Preparation Method

In a wide vessel boil water, add oil and salt. Reduce the flame slowly add rice flour and stir continously to form a chapathi dough consistency. Allow it to cool. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying.

Poornam/ Sweet Stuffing

Ingredients

Fresh Grated Cocont - 1 cup

Jaggery - 1 cup(powdered)

Cardamom /Elachi- a pinch 

Preparation Method
In a wide kadai, add jaggery with a tspn of water. Allow it to dissolve with stirring on intervals. Add grated coconut and cardamom powder. Mix till its thick and dry. Transfer it to a plate.

To make Kozhakattai

Now take the Rice flour balls.

Spread in hand to form a round shaped cup.

Fill a tspn of coconut filling.

Seal the edges by pressing slowly to form triangle shape.

Steam it in the idli cooker for 15mins.

Poornam Kozhakattai is ready for Lord Ganesha.




Ullandu Stuffing

Ingredients
Ullandu/Urad dal - 1 cup

Dry Red Chilli - 1 no
Green chilli - 2 nos
Asafotida/Hing - a pinch
Oil - 1 tspn
Mustard - 1/2 tspn
Curry leaves - few
Salt
Fresh grated coconut - Optional - 1/2 cup


Preparation Method

Soak Urad dal with green chilli for about 1 hour.

Grind it coarsely not to fine in a mixie with red chilli and salt.
Steam this in Idli cooker for 10 mins or till its well cooked.
Now season it with oil, mustard,hing and curry leaves and grated coconut.
Mix the steamed stuffing and keep aside.


Stuffing is ready.

To make Kozhakattai

Now take the Rice flour balls.

Spread in hand to form a round shaped cup.

Fill a tspn of Urad dal filling.

Seal the edges by pressing slowly to form crescent shape.

Steam it in the idli cooker for 15mins.

Ullandu Kozhakattai is ready for Lord Ganesha.

Thank you friends, am happy that this is my 250th post. I know am late:-)

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.