Mor Kuzhu | Buttermilk Porridge

Mor Kuzhu is very quick and easy to prepare. Authentic south India, Tamil Nadu dish served as breakfast or as snack . You can prepare this dish in just 15 minutes (including preparation time). This dish also called as Mor kali. In Tamil language Mor means buttermilk and kuzhu means porridge. Seasoning with dried marinated chilli /mor milaga gives amazing taste to this dish. This recipe is simple, healthy, delicious, tangy, and spicy in taste.  Cut them in to pieces and give any shape of your choice and turn them as interesting snack. Kids will love this snack, when they come back after school or even you back from office. Sometime you should know the quickest recipes too when your stomach begins to growl. Check out our step by step photo recipe to learn.

Ingredients:

Rice Flour – 1 cup

Sour Butter Milk – 1 ½ cup

Salt  - 1 tsp

Water – 2 cups

Seasoning:

Mustard Seeds – 1 tsp

Urad Dal/White lentils – 2 tsp

Chana Dal/Bengal Gram split – 2 tsp

Curry Leaves – Few

Hing/Asafoetida – ¼ tsp

Oil  - 1 tbsp

Mor Molaga/ Dried marinated chili  – 3 to 4 nos

Method:

In a bowl add rice flour, butter milk, salt and 2 cups of water and whisk it nicely and prepare it as batter.

Put a reasonable size heavy bottom pan on the range and heat oil. Fry the mor molaga/dried marinated chili, once they are start turning to dark brown color remove them from oil and transfer it plate and allow them to cool.

In the same oil, temper the seeds. Once they start popping add curry leaves, Hing, and stir for 1 or 2 mins. If you don't have the marinated chili, then add chopped green chilies in this step.

Add the rice flour mixture and 1/2 cup sour butter milk for extra tart ness and mix it nicely. You can skip butter milk as per your family preference.

crush some mor molaga and mix it nicely. 

Reduce the flame to medium and stir the mixture slowly. Add 1 tbsp of oil and mix it gently. This improves taste and also helps to leave the mixture from the pan fast

When the mixture starts to leave and not sticking to sides of the pan and bottom of the mixtures changes to light golden color means it is done. Switch off the gas.

We like the crust in the bottom of the mixture, so I keep little longer time. We sisters, always fight to get the crust from our mom.:) 

Serving: Serve extra mor molaga for more spiciness.

 Note:

1. Use the sour curd/ butter milk to get the traditional taste.

2. You can use green chili instead of dried marinated chilli

3. If you are using dried chili, then reduce the salt in batter mixture. Dried chili by default has lot of salts in it.

4. Generously use of oil gives nice taste to the dish

5. Grease the plate and pour the mixture and allow them to cool and cut them in to pieces and give any shape of your choice turn them as interesting snack!

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Semiya Payasam / Vermicelli Kheer/ Dessert

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.

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Sesame Seeds /Thil / Ellu Kozhakattai | Prasadam for Ganesh Chaturthi

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.

 

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Vella Kozhakattai / Ukadiche Modak | Ganesh Chaturthi Recipes

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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Fried Modak | Maida Kozhukattai | Ganesh Chaturthi Recipes

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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