Home » Posts filed under Ganesh Chaturthi
I am happy that this year i could able to cover most versions of Kozhakattai's/modak/ dumplings :) Still Uppu kozhakattai and Pidi Kozhakattai are pending. Will post it later. Ganesh Chaturthi | Vinayakar Chaturthi 9th day Prasadam as Split black chickpeas dumplings /Kadalai Paruppu Kozhakattai.
“Prasadam” means an edible food that is first
offered to a God / deity and then distributed in his/her name to
followers/others as good sign.
Here are different types of Modak for Ganesh Chaturthi Recipes:
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day -> Kollu Sundal
Eighth Day -> Ulundu Kozhakattai
Ninth Day is -> Kadalai Paruppu Kozhakattai
Tenth Day -> Phirni
For Kozhakattai / Modak Outer Shell:
- Rice Flour - 1 cup
- Salt to taste
- Water
Chana Dal/ Kadalai Paruppu /Split black chickpeas Filling
- Chana Dal / Kadalai Paruppu/ split black chickpeas - 1/2 Cup (Grown in Indian subcontinent- Available in Indian Store)
- Whole Red chili- 4 to 5 nos
- Salt to taste
For Seasoning:
- Mustard Seeds / Kadukku - 1 tsp
- Udrud Dal/ Ulutham Paruppu/ White Lentil - 1 tsp (Grown in Indian subcontinent- Available in Indian
Store)
- Hing / Pinch of asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil, Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
For Kadali Paruppu / Chana Dal Filling Method:
Step 01) Soak the dal/lentil and whole red chili for 1 hr. Drain and grind with tbsp of water. Add salt and mix well
Step 02) Steam the filling for 10 mins. Let it cool and then crumble it
Step 03) Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter. Add curry leaves and red chili. Add kadalai paruppu/chana dal crumble add a turmeric powder, lemon juice and mix it well
Step 04) Take the gooseberry size dough and make a shape like cup and add teaspoon full of Kadalai Paruppu stuffing and seal it nicely and give the shape as per below picture or any other modak shape of your choice.
Step 05) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhukattai in idli steamer for 15 mins.
Did you find this post useful? Feel free to share your feedback in the comments area.
If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.
Help us to improve our search rating by recommending this post to Google using the Google plus button below.
Ganesh Chaturthi | Vinayakar Chaturthi 8th day Prasadam as Ulundu Kozhakattai / White Lentils Dumplings.
“Prasadam” means an edible food that is first offered to a God /
deity and then distributed in his/her name to followers/others as good sign.
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day -> Kollu Sundal
Eighth Day is Ulundu Kozhakattai
For Kozhakattai / Modak / Dumplings Outer Shell:
- Rice Flour - 1 cup
- Salt to taste
- Water
Uludu Filling
- Urud Dal / Ulundu / White Lentils - 1/2 Cup (grown in Indian subcontinent- Available in Indian Store)
- Toor Dal / Tuvaram Paruppu / Yellow Pigeon Peas- 1 tbsp (grown in Indian subcontinent- Available in Indian Store)
- Whole Red Chili- 4 to 5 nos
- Salt to taste
For Seasoning:
- Mustard Seeds - 1 tsp
- Urud Dal/ Ulunda Paruppu/ White Lentils - 1 tsp
- Hing / Pinch of asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil, Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
For Uludu Paruppu Filling Method:
Step 01) Soak both the lentils for 1 hr. Drain and grind along with red chilies, along with salt and ginger with tbsp of water.
Step 02) Steam the filling for 10 mins. Let it cool and then crumble it
Step 03) Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter. Add curry leaves and red chili. Add ulundu paruppu filling add a turmeric powder, lemon juice and mix it well
Step 04) Take the gooseberry size dough and make a shape like cup and add teaspoon full of ulundu stuffing and seal it nicely pinching from your fingers as per below picture shape
Step 05) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhukattai/dumplings in idli steamer for 15 mins.
Did you find this post useful? Feel free to share your feedback in the comments area.
If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.
Help us to improve our search rating by recommending this post to Google using the Google plus button below.
Ganesh Chaturthi | Vinayakar Chaturthi 7th day Prasadam as Kollu Sundal. Sundal varieties are also offered as Prasadam/nivedyam for Navratri Festival Recipes.
“Prasadam” means an edible food that is first offered to a God /
deity and then distributed in his/her name to followers/others as good sign.
Lentils,
pulses and sprouts stir fry sabji’s /side dishes are called as
"Sundal" in Tamil language. If i try to translate Sundal in English,
i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though
many salads use raw ingredients, some use cooked ingredients like sundal
varieties.
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day is - Kollu Sundal
Ingredients:
- Horse Gram / Kollu / kulathī - 1 Cup
- Turmeric Powder - 1/4 tsp
- Salt to Taste
For Gravy:
- Green Chilies - 3 to 4 nos.
- Coconut grated - 1 tbsp
For Seasoning:
- 1 tsp Rai/Mustard Seeds
- 2 tsp Urad Dal / White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- A pinch of asafoetida
- Curry Leaves - Few
- Oil
Time Required: 15 mins
Method:
1) Soak Horse gram/Kollu overnight.
2) Pressure cook the soaked kollu with 1/2 of cup of water for 2 whistles.
3) Blend the grated coconut and green chilies and keep it aside.
4) Heat oil, add mustard seeds, white lentils allow them to splutter. Add hing/ asafoetida & curry leaves and saute for 1 min.
5) Add boiled kollu, salt, turmeric and mix well and saute for 3 minutes.
6) Add blended coconut and green chili mixture and mix well.
7) Adjust the salt if any.
8) Serve with Curd Rice, rasam rice or even you can enjoy as snack dish.
Variation: You can add grated carrot, chaat masala (mixture of many Indian spices - available in Indian store) to bring completely another taste to the dish.
Did you find this post useful? Feel free to share your feedback in the comments area.
If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.
Help us to improve our search rating by recommending this post to Google using the Google plus button below.
Ganesh Chaturthi | Vinayakar Chaturthi 4th day Prasadam.
Semiya/Vermicelli/thin
noodles are popular in many parts of India. This noodle is prominently used for
breakfast menu like Semiya Upma and also as sweet dish like kheer or a sweet dessert
similar to rice pudding.
In the language of Tamil “Prasadam” means an edible food
that is first offered to a God / deity and then distributed in his/her name to
followers/others as good sign.
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day is Semiya Payasam / Vermicelli Kheer
Ingredients:
- Semiya /vermicelli Roasted - 1/2 cup
- Milk - 2 cups
- Sugar - 1/4 cup
- Ghee(clarified butter) / Butter - 1 tbsp
- Elaichi /Cardamom Powder - 2 tsp
- Cashew Nuts - 8 to 10 nos
- Raisin - 1 tbsp
Time Required: 15 mins
Method:
Step 01) Heat a pan add 2 tsp ghee and roast the cashews and raisins and transfer them in to a plate
Step 02) In the same pan dry roast the semiya till golden brown. I used the ready to use dry roasted semiya / vermicelli, which you will get it in Indian Grocery store
Step 03) To save the time, in microwave bowl add semiya and 1/2 cup of water and cook it for 4 mins.
Step 04) In a pan add milk, allow it to boil till the milk turns creamy and becomes thick. Add cooked semiya, cardamom powder and cook it for 2 to 3 mins. ( If you skip the 3rd step, keep stirring it continuously with milk so that vermicelli doesn't burn and stick to the pan)
Step 05) Switch off the flame then add sugar,cashew nuts and raisins and mix it well.
Prasadam is ready to offer for lord Ganesh :)
Serving:
You can serve warm kheer with puris(Indian flat bread). Otherwise, serve chilled like dessert.
Did you find this post useful? Feel free to share your feedback in the comments area.
If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.
Help us to improve our search rating by recommending this post to Google using the Google plus button below.
As i made promised to my self to offer each day one prasadam here is Ellu Kozhakattai as a 3rd day nivedyam for lord Ganesh :) Ganpathy Bappa Moriya.
In the language of Tamil “Prasadam/nivedyam” means an edible food that is
first offered to a God / deity and then distributed in his/her name to
followers/others as good sign.
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third day is -> Thil/Ellu kozhakattai
For Kozhakattai / Modak outer Shell:
- Rice Flour - 1/2 cup
- Salt to taste
- Water
Kozhakattai/ Modak/Dumplings Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1/2 cup of water
Step 02) Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring them to boil. Keep the flame in slow and then add the rice flour mixture and stir it until it makes nice shiny dough
For Sesame seeds StuffingThil/ Ellu / Poornam
- Jaggery - 1/4 cup
- Thil/ Sesame seeds/ Ellu- 1/4 cup
Jaggery –In India, it is prepared by
heating the Sugar Cane juice in the
vessel on furnace. Jaggery used to give sweetness to dish. It is available in
Indian store as block, chunks and even as powder format. The colors vary from
golden brown to dark brown.
Ellu Poornam Method:
Step 01) Dry roast the ellu/ Thil to a golden color. Once it is cooled down add this to blender with jaggery and grind it. You can stuff this pooram in spoon or you can give round shape also
Step 02) Take the gooseberry size dough and make a shape of cup and add teaspoon full of ellu poornam and seal it nicely pinching from your fingers as per below picture shape
Step 03) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhakattai in idli steamer for 15 mins.
Did you find this post useful? Feel free to share your feedback in the comments area.
If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.
Help us to improve our search rating by recommending this post to Google using the Google plus button below.
