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