Some festival recipes & Recipe related Queries

Tried your recipe...

Hello Sunkan,

I tried salt seedai as per your recipe. But I did not soak and dry rice to powder it. Instead I used a ready made flour available in the grocery stores here (Roja, I got it in Indian stores here and it was very reliable).

I think the key is not rolling it tight and frying in medium heat. Luckily no spluttering or no screaming of smoke detectors!

Only one small issue...though it tasted good, did not turn out to be very crispy. Not sure where I goofed up affecting the crispyness

Thanks for your recipe and tips. It really helped.

 

Tried your sweet seedai recipe too!

Hi Meena,

I tried your sweet seedai recipe too. Definitely a very easy recipe to try out.

It tasted good and wasn't hard to bite, except that it was not very crispy :? .

I cooked in slow flame, but I'm not sure what went wrong (I had the same issue with the salt seedai I tried using Sunkan's recipe).

Anyway, thanks a lot for the recipe.

 

Hi Rathi , Just a small tip for crisp salt seeda - I tried this - the seedais were very crisp! Just give the grated coconut a quick run in the mixi & micowave it in a plate till crisp -- it will remain white & crisp, it will not turn brown. Then proceed as usual , frying on just med fire till "salasalappu " stops.Never roll i t tight - no bursting ! Mallika Badrinath gave a salt seedai recipe on Jaya tv last week , which I tried . It was superb. If you want , I will post you the recipe .
cv.
cv

 

sweet seedai

Hi Rathi,

Nice to hear from u.

I'm sorry if I hadn't mentioned that the ghee u use shld be melted ghee. when it is in the liquid form its easier to measure.

Otherwise the proportion might differ. The milk, sugar and ghee must be of equal proportion. If the ghee is little more than required then the seedai will be a little soft.

Meena

 

Salt seedai - another easy one.....

Hi,

Here's another easy recipe for salt /kaara seedai.

In a bowl take 1 1/2 cup maida flour, a pinch of soda, 1 1/2 tsp ghee. Mix with ur finger tips till ghee is mixed well into the maida.
Next add salt, chilli paste made from 4 green chillies OR as per taste. mix well.
Add juice of 1 medium sized lemon. Mix well.
Finally sprinkle enough water to make a slightly stiff dough.
Pinch small amounts of the dough and roll into tiny balls of desired shape and deep fry in oil till done - on a slow flame.

Options : Add grated or powdered coconut for added taste.
Add white til.

 

I tried out and then saw your message

Hi Sunkan,

Though I did not get to see the message before my trial, I tried out and then I saw your message about your trying in a kadai.

I poured the batter in one place, but it got spread out as it raised from the oil. Then I thought probably the batter consistency was a little loose, or may be I heated the jaggery too much . So I mixed some maida flour to get a thicker consistency. Then when I poured it into the oil, it came out really well.

I've decided to buy a paniyarakal from Mustafa store when I go to Singapore, so that I can try your recipe as is. I guess those small golden red appams are possible with a paniyarakal.

Thanks a lot for your recipe :-D .

 

Recipe for poornam

Hello Sunkan,

You seem to be knowing all traditional recipes of festive time food. Can I request you to share the recipe for poornam (stuffing) too?

It will be great if you can share both sweet poornam and salt poornam stuffed inside the kozhakattais.

Thanks a ton.

 

Modakham?

Is Modakham same as Kozhakattai? Or different?

I have heard in a chant for Vinayaka, there was a mention about Modakham. So I suppose that's equally traditional to make modhakam for Vinayaka.

Which one is easier to make? Modhakam or Kozhukattai, for non-experts in cooking like me