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First day we are busy with Rangoli, Ganesh sthapana and followed by pooja, logically it is not possible to prepare all his prasadam. As Ganesh Chaturthi |Vinayakar Chaturth i is celebrate for 10 days, i decided to offer him the nivedyam/ Prasadam each day.
First day -> Fried Modak
Second day is Vella Kozhakattai / Ukadiche Modak
For Kozhakattai / Modak outer Shell:
- Rice Flour - 1 cup
- Salt to taste
- Water
Dumplings/ 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 size heavy bottom pan on the range and heat 1 cup of water and bring it to boil. Keep the flame in slow and then add the rice flour mixture and stir it until it makes nice shiny dough
For Vellam / Jaggery Poornam
- Jaggery - 1/2 cup
- Coconut grated - 1/2 cup
- Elaichi Powder / Cardamom Powder - 1 tsp
- Ghee(clarified Butter)/Butter - 1 tsp
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.
Poornam Method:
Step 01) In a heavy bottom pan add jaggery with 1/4 cup of water and allow them to dissolve nicely then drain out the dust if any. Then add coconut and elaichi/ cardamom Powder and stir for 3 to 4 minutes. and switch off the flame. When it is little cool, give them the shape like small balls.
Step 03) And also make the dough in to small equal size balls as per the count of poornam balls
Step 04) Turn the ball in to cup shape and place the poornam and give a shape of modak
Step 05) Steam the modak/ Kozhakattai in idli steamer for 15 mins.
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This is one simplest modak| modakam of all kozhukattai versions. As regular steamed version is little time consuming and you need to be perfect in outer dough. If you don't have a time to make the steamed version of kozhukattai then this is the perfect one:) And you won't go wrong in preparing this. Happy Ganesh Chaturthi | Vinayakar Chaturthi.
Ingredients:
Dumplings / Kozhukattai /Modak outer shell
Maida / All Purpose Flour - 1/2 cup
Salt - 1/4 tsp
Oil - 1 tsp
Water for Kneading
For Poornam/Stuffing
Jaggery - 1/2 cup
Coconut grated - 1/2 cup
Elaichi Powder / Cardamom Powder - 1 tsp
Ghee(clarified butter)/Butter - 1 tsp
Time Required: 45 mins.
Directions:
Step 01) Take a bowl add maida/ all purpose flour, salt and oil knead them nicely adding water tbsp by tbsp
Step 02) In a heavy bottom pan add jaggery with 1/4 cup of water and allow them to dissolve nicely then drain out the dust if any. Then add grated coconut and elaichi/ cardamom Powder and stir for 3 to 4 minutes. And switch off the flame. Allow them to cool, then roll it as small balls.
Step 03) And also make the dough in to small equal size balls as per the count of poornam balls
Step 04) Now dust and roll the ball in to little flat and place the poornam/sweet stuff and give a nice pleat and cover them nicely.
Step 05) Repeat till all the dough and stuffing is used up. Heat a oil for frying, when it is hot enough bring the flame to low, carefully drop the modak in to oil and fry them till the outer shell turns to golden brown. Drain them in to kitchen towel.
Fried modak is ready for offering.
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This is yet again a lovely, mouthwatering and simple recipe. You can make this for any festival days. The subtle sweetness and smoothness of dal/lentils tastes divine. You can add fried coconut pieces to give the crunchiness.
Ingredients:
- Moong Dal / Green Gram Split - 1 Cup
- Jaggery - 1 1/2 cup (Indian sweetener made from sugar cane juice- Available in Indian store)
- Milk - 1/2 Cup
- Water - 3 cups
- Ghee /Clarified Butter- 1 tbsp
- Cardamom/Elaichi Powder - 1 tsp
- Cashewnuts/Almond for decoration
Time Required: 15-20 mins
Method:
1. Roast the moong dal nicely till it turns to brown color.
2. Soak it in the water about 4 hrs (otherwise the cook time is huge else cook it in pressure cooker for 2 whistles)
3. Rinse out from the soaked water and boiled the moong dal in fresh water.
4. In another pan dissolved the jaggery with 1/2 cup of water (drain out the dust if any)
5. Add the jaggery syrup, 1tsp of cardamom powder, milk to the moong dal mixture and cook until tender
6. Fry the cashew nuts in ghee and add it the payasam and enjoy :)
Serving: You can serve hot or cold as per your family members preference. It tastes good in both the ways.
There are many types of Kozhakattai to offer as prasadam for Ganesh Chaturthi. Like Jaggery/ Vellam Modak, Ellu/ Thil/Sesame seeds Modak and Uppu/Salt Modak. And this ammini kozhakattai usually my mom prepares when there is a left over flour and filling. The highlight of this modak is you can serve them as breakfast or for dinner. So why wait for the festival to come to cherish this dish. Enjoy the spicy pearl/mini modak/ Ammini Kozhakattai any time:) You can prepare this dish in 2 ways. Simple and a normal standard version. Here i am sharing both the recipes...
Normal Version:
For Kozhakattai / Modak/Dumplings:
- Rice Flour - 2 cups
- Salt to taste
- Water
Uludu/White Lentils Filling
- Urud Dal /White Lentils - 1/2 Cup (grown in Indian subcontinent- Available in
Indian Store)
- Green chili- 4 to 5 nos
- Ginger - 1/2" piece
- Lemon Juice - 2 tsp
- Salt to taste
For Seasoning:
- Mustard Seeds / Kadukku - 1 tsp
- Urud Dal/ Ulutham Paruppu/White Lentils - 1 tsp
- Hing/Asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Follow this procedure you will never go wrong!
1. In a bowl add rice flour and salt without lumps mix it with 1 cup of water
2. Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring to boil
3. Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
4. Let them to cool for a bit and then pinch out a small dough roll them as a ball. Repeat with the rest of the dough.
5. Steam it for 10 mins. And allow them to cool so to retain the shape of the ball
For Uludu/ Urud dal/White Lentils Filling Method:
1. Soak the urud dal for 2 to 3 hrs. Drain and grind along with green chilies, salt, ginger and Hing/asafoetida with 1 to 2 tbsp of water.
2. Steam the filling for 10 mins. ( Instead of steaming separately you could steam both kozhakattai and filling in a idli cooker to save the time)
Procedure for mani/Mini/Pearl Modak/Kozhakattai/Dumplings
1. Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter
2. Add curry leaves and whole red chili (for more spicyness)
3. Add uludu/ Urud dal filling add a turmeric powder, lemon juice and mix it well
4. Once done add mini/Ammini Kozhakattai and mix nicely until all the modak coated with fillings.
5. Garnish with coriander leaves and grated coconut and serve hot.
Simple Version:
1. Prepare the dough as above mentioned method
2. Instead of uludu filling, just give the seasoning of the seeds (use 2 to 3 tsps of seeds ) allow them to splutter
3. Add green chili, salt, hing and curry leaves and fry for 2 more mins
4. Add steamed peal/mani/mini modak/kozhakattai and mix well
5. Serve with onion and tomatto gojju
6. You can serve with mor molaga/ Stuffed masala mirchi too. Mor Molaga is a marinated dried green chili in curd - available in Indian store
This chana/ Chickpeas / Konda Kadalai Sundal is one of the simple and tasty sabzi. Perfect for curd rice. Sundal varieties are also offered for Prasadam /nivedyam for Navratri Festival Recipes.
Ingredients:
- 1 Cup Chana/Black Chickpeas
- 1/4 tsp Haldi/Turmeric Powder
- 2 tsp Urad Dal / White Lentils
- A pinch of asafoetida/Hing
Time Required: 15 mins.
Method:
Step 01) Soak chana overnight.
Step 02) Pressure cook the soaked chana with 1/2 of cup of water for 2 whistles.
Step 03) Blend the grated coconut and green chilies and keep it aside.
Step 04) Heat oil, add seeds allow to splutter.
Step 05) Add boiled chana, salt, turmeric powder and hing/ asafoetida mix well and saute for 3 minutes.
Step 06) Add blended coconut and green chili mixture and mix well. Adjust the salt if any.
Serving: It goes very well with Curd Rice
