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REcipes for Vinayagar Chathurthi

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Aug 27, 2008.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    HI ladies,

    In this thread we are going to see many Naivedhyam items for Vinayagar Chathurthi. We are Iyangars but my mother used to celebrate this function ina grand manner. she use toprepare many yummy naivedhyams for Lord Vinayagar. so I am giving those recipes here.

    I wish you all a happy Vinayagar Chathurthi !
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    First the list of items:

    kozhukkattai

    Many varieties of Appam

    Vadai

    Sundal
     
    Last edited: Aug 27, 2008
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    To make kozhukkattai’s choppu

    Kozhukkatai. you can also do the

    We have to prepare the outer cover with rice flour. Some will

    prepare like chappati dough with wheat flour and they fill the

    filling ( poornam) and fry தே same. But in our house we used to make like this. This is the

    base thing we have to do first, before we prepare poornam. So

    here we go.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    To make kozhukkattai’s choppu. contd.,

    <style></style>For the outer cover

    Rice flour -3 cups

    salt a pinch
    Water 3 cups
    Oil or ghee - 1 table spoon

    Method:

    Bring the water to boil in a heavy bottomed pan.
    Add a pinch of salt.
    Reduce the flame to medium (or you can remove it from the fire) and add the oil and rice flour and stir well to get a smooth dough.
    Take off the flame and mix further to remove lumps thoroughly.
    Cover and allow it to cool.

    How to make kozhukkattai’s choppu.

    Make small balls out of the rice dough.

    Shape it into a cup with your fingers.


    Place 1 teaspoon of the prepared filling and cover to form a modhak shape - i.e bring all the end of the cup together. You will get a round ball with a cone on top.


    (while doing this keep the kozhukattai in your left palm and close your hand and collect the extra dough by your right fingers.)

    Make these modhaks or Kozhukkatais with any of the following fillings. Like coconut poornam, thil poornam, sweet channa poornam or udud poornam.

    Steam in a pressure cooker without weight for 3 - 5 minutes.


    (You can use an idli stand to steam Kozhukkatais.)

    Allow to cool for 10 minutes before removing from the cooker.

    Your kozhukatais are ready for neivedyam.
     
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  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kozhukattai - For the Coconut filling

    Ingredients
    Grated coconut - 1cup
    Jaggery - 1/2 cup
    Cardamom powder ½ sp
    Rice flour – 1 table spoon
    Ghee ½ sp

    Method


    Melt jaggery with a little water, in a kadai on a medium flame.


    Strain it after it dissolves in water to remove dirt and sand.

    Again pour it in a kadai and bring it to a boil.

    Add coconut, ghee and cardamom powder and cook for 2 minutes.


    The filling will become thicker when it cools.

    If needed add rice flour to make it thick.

    Transfer to a container.

    Let is cool and then make small balls out of it and keep
    ready to make kozhukattai .


    Note:
    If you want to make rich, you can add small cashew pieces in the poornam.:crazy

     
    Last edited: Aug 27, 2008
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kuzhukattai with udad filling

    the urad dal filling
    Urad dal - 1/2 cup
    green chilly - 2
    Red chilly- 2
    curry leaves - 1 twig(finely chopped)
    Oil - 1 table spoon
    Asafetida - 1/4 teaspoon
    salt to taste
    mustard seeds - 1 teaspoon
    Method:
    Wash and soak urad dal for 1/2 hour.
    Drain well and grind coarsely adding salt, green chilies and red chilly and asafetida.
    Add less water for grinding.
    Now steam the ground mixter like idly.
    Remove from the idly cooker and bring it to room temp.
    Now again put it in a mixeture grinder and just run for a min.
    Or you can do this by hand.
    Heat oil in a kadai and add mustard seeds.
    When it crackles add the curry leaves and the urad dal pooranam.
    Cook on a low flame stirring well for just 2 minutes.
    Remove it from the fire and bring it to room temp.
    Now make small balls out of it.
    Make ‘kozhakattai choppu ‘ and keep this as filling and close it.
    Steam it and your ‘ udad kozhakattai ‘ is ready.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kozhukattai with sesame filling.

    [FONT=&quot]For the sesame filling[FONT=&quot][/FONT]
    [/FONT] [FONT=&quot]
    [/FONT] [FONT=&quot]Sesame seeds (Til) - 1/2 cup
    [/FONT] [FONT=&quot]jaggery - 1/2 cup
    [/FONT] [FONT=&quot]Cardamom powder – ½ sp
    [/FONT] [FONT=&quot]Method:[FONT=&quot][/FONT]
    [/FONT] [FONT=&quot]Dry roast the sesame seeds till they crackle.
    [/FONT] [FONT=&quot]Allow to cool and grind in a mixer with jiggery.
    [/FONT] [FONT=&quot]Mix with powdered jaggery and cardamom.
    [/FONT] [FONT=&quot]Fill this in the kozakattai chuppu and make Sesame seeds.[/FONT]
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    For sweet channa dal filling.

    sweet channa dal filling
    Channa dal (kadalai paruppu) - 1/2 cup
    jaggery - 1/2 cup
    cardamom - 1 no
    Grated coconut - 1 table spoon
    Ghee 1 tab. sp
    Method:
    Wash and cook channa dal with 3/4 cup water on a medium flame.
    Allow to cool and grind with coconut and jaggery.
    Add cardamom powder and grind to form dough.
    In a pan pour ghee and put the ground dough.
    Just cook for 2 min and remove it from the fire.
    Now make small balls out of it.
    Make ‘kozhakattai choppu ‘ and keep this as filling and close it.
    Steam it and your ‘ sweet channa kozhakattai ‘ is ready.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mani Kozhukattai

    To make this you need 'excess outer cover dough' and excess 'udad dalpoornam' that is all.

    Make small balls out of the dough like 'salt cheedai'

    Steam it like all other kozhukattai and keep aside.

    In a pan, make seasoning with mustard seeds and udad dall.

    you can also add curry leaves in that.

    now add the steamed rice balls in that and also add the 'udad dal poornam'

    Mix well and add a pinch of salt.

    Just keep it for 2 min. on the stove and remove.

    Your 'Mani kozhukattai' is ready.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    'Mani kozhukattai' one more type

    To make this you need 'excess outer cover dough' and 2 to 3 tea spoons of 'dosa milagai podi' that is all.

    Make small balls out of the dough like 'salt cheedai'

    Steam it like all other kozhukattai and keep aside.

    In a pan, make seasoning with mustard seeds and udad dall.

    you can also add curry leaves in that.

    now add the steamed rice balls in that and also add the
    'dosa milagai podi'

    Mix well and add a pinch of salt.

    Just keep it for 2 min. on the stove and remove.

    Your 'Mani kozhukattai' is ready.
     

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