Soya Chunks Stuffed Parata

SOYA CHUNKS STUFFED PARATA

Ingredients:

Chappathi dough - for making 3 paratas

soya chunks - 1 cup

onion - 1 

red chilli powder - 1 tsp

ginger garlic paste - 1 tsp

salt to taste

corriander leaves - 2 tsp

garam masala - 1/4 tsp

oil - 2 tsp

Method:
- boil the soya chunks in water for 5 mins
- allow that to cool
- squeeze the water and grind to granules in a mixer
- in a pan add oil
- add onions and fry for 2 mins
- add ginger garlic paste
- add the red chilli powder and salt
- mix well
- cook for 3 - 5 mins
- add the soya chunks and fry for 2 more mins
- add corriander leaves and garam masala
- allow that to cook for 2 - 4 mins
- remove and cool
- now make a thick roti using chappathi dough
- stuff the mixture and seal the edges
- roll them into  thick paratas
- serve.

Green Gram Sabji

GREEN GRAM SABJI

Ingredients:

green gram dal - 1 cup (soaked and sprouted)

tomato - 2 (chopped)

onion - 2 (chopped)

red chilli powder - 1 tsp

salt to taste

garlic pods - 10 - 15

oil - 2tbsp

mustard seeds - 1/ 2 tsp

cumin seeds - 1 tsp

curry leaves - 20

dried red chilli - 1 

Method:

- in a pressure pan add half of the chopped onions, tomatoes, salt, red chili powder, garlic and sprouts

- add some water and pressure cook for 2 whistles

- in another wok add oil

- add mustard seeds, cumin seeds and red chilli when oil is hot

- add onion and fry for 2 mins

- add thhe curry leaves and add them to  the cooked mixture

- bring them to a boil

- allow that to thicken

- serve hot with chappathis.

Prawn Curry

PRAWN CURRY

Ingredients:

Prawns - 1/2 kg (deveined and cleaned)

onion - 1 (finely chopped)

curry leaves - 10

oil - 2 tbsp

mustard seeds - 1/2 tsp

To grind:

grated coconut - 1/4 cup

curry leaves - 10

small onions - 5

ginger garlic paste - 2 tsp

tamarind - 1 lemon sized ball

tomatoes - 2 (chopped)

chilli powder - 1 tsp

corriander  powder - 1/2 tsp

turmeric powder - 1/2 tsp

salt to taste

To add:

methi seeds - 1/2 tsp (roasted and ground to a powder)

green chillies - 4 (slit in between)

Method:
- add oil in a pan
- add all the ingredients under "to grind" one by one and then grind to a fine paste
- add the ground mixture, prawns, green chillies, methi powder, and cook for 5 mins
- in another pan add oil
- add mustard seeds, curry leaves and onions
- fry till they are golden brown
- add them to the boiling mixture
- serve after 2 - 3 hrs

Kara Chutney

KARA CHUTNEY

Ingredients:

onion - 2 (roughly chopped)

tamarind - 2 pinches

salt to taste

red chili - 3

garlic - 4

oil - 2 tbsp

mustard seeds - 1/4 tsp

curry leaves - 4

Method:

- in a wok add oil

- add onions, red chilies, garlic and salt 

- fry for 2 mins

- add tamarind and switch off the flame

- when the mixture is cold grind it a coarse mixture

- add oil in a pan

- add mustard seeds and curry leaves

- add the ground mixture and fry for 2 mins

- serve it with idli / dosa / akki roti.

Marie Biscuit Rolls

MARIE BISCUIT ROLLS

Merry Christmas to all of you. 

Ingredients:

Marie Biscuit - 1 big packet

cocoa powder - 3 tbsp

unsalted butter - 3 tbsp

dry coconut powder - 2  tbsp

choco chips - 2 tbsp

sugar - 5 tbsp

milk - to make a dough

Method:

- break and put marie biscuit and grind them to a fine powder

- melt the butter and  leave it aside

- powder the sugar

to make white dough:

- divide the biscuit powder into two

- take one portion and add coconut, 1/2 of the melted butter and 1/2 of powdered sugar and mix well.

- add some milk to make a thick dough

- in a butter paper roll the dough into a rectangle

to make chocolate layer:

- add remaining biscuit powder, melted butter, powdered sugar, cocoa powder and mix well

- add some milk and make a dough

- roll  the dough on a butter paper to a thick rectangle

to assemble:

- place the white rolled dough on the chocolate dough

- sprinkle the chocolate chips

- now start rolling the dough to form a log

- seal  the sides of the roll on the butter paper

- place it inside the fridge

- after two hours chop them and serve them chilled

Plaintain Crisps

PLAINTAIN CRISPS

Ingredients:

green plaintain - 2 

paneer - 100 gms 

potato - 1 

besan powder - 2 tbsp

corn flour - 1 tsp

ginger garlic paste - 1 tsp

salt to taste

oil - to deep fry

garam masala - 1/4 tsp

green chillies - 3 

Method:

- boil plaintain and potato

- smash them along with paneer

- add in besan powder, salt, corn flour, finely chopped green chillies, ginger garlic paste, garam masala and mix well

- just roll them in your desired shapes

- deep fry them. 

- they are served as starters with corriander curd sauce

Spring Onions Chutney

SPRING ONIONS CHUTNEY

Ingredients:
To grind:
Spring onions - 8
corriander leaves - 1 cup
garlic pods - 4
ginger - 1"
salt to taste
juice of 1/2 lime
roasted peanuts - 1 tsp
Jeera - 1 tsp

To temper:
Oil - 2 tsp
mustard seeds - 1/2 tsp
jeera seeds - 1/2 tsp

Method:
- fry all the ingredients in "to grind" adding one by one in 1 tsp of oil until they are well cooked
- now grind them to a paste
- add oil in a pan
- add mustard seeds and jeera seeds
- add them to  the ground chutney and mix well

Fish Curry - Version 3

FISH CURRY - VERSION - 3 

Ingredients:

tuna fish - 1/2 kg

onions - 2 (chopped)

tomatoes - 2

green chilies - 2 

tamarind - size of a lemon

ginger garlic paste - 1 tsp 

corriander leaves - 1 cup

sambar powder - 1 tsp

salt to taste

coconut - 1/2 cup (grated)

oil - to taste

turmeric powder - 1/4 tsp

mustard seeds - 1 tsp

Method:

- grind tomato and corriander leaves to a fine paste

- in a pan add oil, add mustard seeds and curry leaves

- add onions and green chillies

- fry till  they are transparent

- add the ginger garlic paste and the ground paste

- fry til the oil oozes on top

- extract the tamarind juice

- to the juice mix salt, turmeric powder and sambar powder and mix well

- add tamarind juice to the cooked mixture and allow that to come to a nice boil

- add water if requireed

- mean while clean the fish and keep it aside

- also extract coconut milk and leave it aside

- now add coconut milk and bring it to a boil for a min

- add the fish slices and cover the pan 

- allow that to cook for 5- 7 mins on low flame

- turn off the stove allow that to rest for 2 hrs before serving.

Vegetables with Egg

VEGETABLES WITH EGG

Ingredients:

kuail eggs - 4 (boiled)

potato, beans, carrot, cauliflower, peas - 2 cups

onion - 1 (finely chopped)

tomato - 1 (chopped)

ginger garlic paste - 1 tsp

oil - 2 tsp

cinnamon and cardamom - 1 each

curry leaves - 5

red chilli powder - 1/2 tsp

garam masala - 1/4 tso

salt to taste

Method:
- add oil in a pan
- add onion and cinnamon with cardamom
- fry well
- add  the tomatoes when onion is trasparent
- add salt and  the vegetables
- add the ginger garlic paste and fry well
- add the red chilli powder and garam masala
- mix well
- spinkle some water and cover and cook
- now add in te curry leaves and mix well
- remove the egg's shells
- half the eggs and add in to the vegetables
- cover and cook for 2 mins
- serve

Mango Rice - Ready Mix

MANGO RICE READY MIX

These ready mixes can be prepared and stored in the fridge. It stays good for a week or  two. Just have to add warm rice and mix well. 

Ingredients:

Grated mango - 1 .5 cups

green chillies - 4

peanuts - a handful

channa dal - 1 tbsp

urad dal - 1 tbsp

mustard seeds - 1/2 tsp

curry leaves - 10 - 15

cashew nuts - 4 - 5

oil - 4 tbsp

salt to taste

turmeric powder - 1/4 tsp

hing - 1 pinch

Vangi Bath powder - 1.5 tsp

Method:
- in a pan add oil
- add mustard seeds and urad dal
- add channa dal and fry
- when mustard splutters and dal's change colour add in peanuts and curry leaves and fry for 2 - 3 mins
- before they change colour add cashew nuts and green chillies and fry
- add salt, turmeric powder and hing
- mix well
- add grated mango and fry well for 2 - 3 mins
- when the mango is cooked and the water is absorsed, just understand its done
- while remove off fire add the vangi bath powder and mix well
- mix it with rice and serve.

Mushroom Potato Masala

MUSHROOM POTATO MASALA

Ingredients:

Button mushroom - 20- 25 (cleaned and cut)

potato - 2 (boiled and cut)

onion - 1 (finely chopped)

tomato - 2 (finely chopped)

salt to taste

turmeric powder - 1/4 tsp

red chilli powder - 1/2 tsp 

corriander powder - 1/4 tsp

garam masala - 1/4 tsp

ginger garlic paste - 1 tsp

oil - 2 tbsp

cinnamon, cardamom and clove - 1 each

corriander leaves - 2 tbsp (finely chopped)

Method:
- add oil in a pan
- add cinnamon, cloves and cardamom
- fry for 20 secs
- add onions and tomatoes and fry till they mushy
- add salt and  ginger garlic paste
- and add in all  the powders
- mix well
- add some water and allow that to cook for 4- 5 mins
- add the mushrooms and cook
- add potatoes and corriander leaves
- mix well
- when mushroom is cooked, remove
- serve hot with rice / chappathi

Vangi Bath powder

VANGI BATH POWDER

Ingredients

channa dal - 3 tsp

urad dal- 3 tsp

methi seeds - 4 - 5

red chilli powder - 5 -6 

jeera seeds - 1 tsp

corriander seeds - 1 tsp

cloves -2  

cardamom - 1

cinnamon - 1 "

dry coconut powder - 2 tsp

Method:

- dry roast each and every ingredient separately, except coconut powder

- allow that to cool

- now add coconut powder 

- dry grind  them to a powder

- Ready to use vangi bath powder

Beetroot Thoran

BEET ROOT THORAN

Ingredients:

beets - 3 (finely chopped)

onion - 1 (chopped)

salt to taste

curry leaves - 10

oil - 4 tsp

mustard seeds - 1 tsp

To grind:

coconut - 1 cup (grated)

green chillies - 3

garlic - 4 pods

Method:

- pressure cook beetroot with a pinch of salt for 2 whistles

- grind "to grind" to a fine paste

- in a pan add oil

- add mustard seeds and curry leaves when the oil is hot

- add onions and fry till they are transparent

- add salt to taste

now add the beetroot and ground paste

- cook till  the raw smell vanishes and the mixture is dry

- serve with roti or rice.

Arbi Curry

ARBI CURRY

I just don't understand why so many people hate this vegetable.  They call this vegetable as itchy potato as well. I love this vegetable a lot and have tried many versions with this. My most favorite is this recipe. This goes well with rice / roti.

Ingredients:

arbi - 1/2 kg

onion - 2 (chopped)

tomato - 2(chopped)

tamarind - size of a lemon sized balls (I used tamarind cubes - 3 no.s)

salt to taste

coconut paste - 4 - 5 tsp

turmeric powder - 1/4 tsp

sambar powder - 2 tsp

ginger garlic paste - 1 tsp

corriander leaves - 3 tsp (chopped)

curry leaves - 5 - 6

oil - 2 - 4 tsp

mustard seeds - 1/2 tsp

urad dal - 1/2 tsp

Method:

Preparing arbi:

- pressure cook arbi for 3 whistles

- peel off the skin and cut them as required, I cut them into long thin slices

- add a pinch of salt and red chilli powder and marinate them for 2 mins

- fry them till they are crisp and firm in 2 - 3 tsp of oil, leave it aside

- in a pan add oil

- add mustard seeds and urad dal when the oil is hot

- add curry leaves and onions

- fry till they are golden brown

- add tomatoes and salt

- fry till are mushy

- now add ginger garlic paste and fry well

- when the smell is gone add turmeric powder and sambar powder

- mix well and fry for 2 mins

- add water and allow that to cook till  the raw smell is gone

- add coconut paste and corriander leaves

- allow that to cook for 2 mins

- add the fried arbi pieces and cover and cook

- cook for 5 mins in low fire and serve.

Tamarind Cubes

TAMARIND CUBES

Easy to use for working women. Easy to prepare and store in the fridge.

Ingredients:

Tamarind - 1/4 kg

salt  around 1 tsp

water as required

Method:

- pressure cook tamarind with salt and water for two whistles

- grind that to a fine paste / extract juice

 - make a thick / thin as per requirement

- allow that to stand for a while

- pour them into ice cube trays and freeze

- remove and store them in zip lock bags / containers and keep them inside freezer

- use them as one / two cubes as required.

Peerkangai Thol Chutney (Ridge Gourd Skin Chutney)

Peerkangai Thol Chutney

Ingredients:

Ridge Gourd skin (peerkangai) - 1 cup

tomato - 1 

onion - 1

garlic - 4 - 5

salt to  taste 

green chillies - 3

oil - 2 tsp

mustard seeds - 1 tsp

red chillies - 2 

cumin seeds - 1/4 tsp

curry leaves - 3 - 4 leaves

Method:

- add 1 tsp  oil in a pan

- add the skin, chopped tomato, 2 garlic pods, chopped onion and green chillies

- fry  for 2 mins, add salt

- add a cup of water and cook until they are soft

- now grind it a coarse paste

- in a pan add oil

- add jeera, garlic and mustard seeds when oil is hot

- add red chillies and curry leaves and now add the ground paste

- fry for  2 mins and serve.

Source:
My Neighbor Madhuri

Purple Cabbage Soup

PURPLE CABBAGE SOUP

I took this recipe from Nithya's 4th Sense cooking. I did try this recipe yesterday and it came out well. I did some slight modifications to the original recipe. Yet it was a perfect combo for a cold weather and with brown bread. A perfect meal.

Ingredients: 

purple cabbage -3 cups

onion - 1 (chopped) 

garlic - 4 - 5

fresh cream - 2 tbsp

salt to taste

white pepper powder - 1/4 tsp

bay leaf -  1 

olive oil - 2 tsp

Milk - 1/4 cup

Method:

- pressure cook cabbage with some water until its tender

- in a pan add oil, add bay leaf

- add onions and garlic and fry

- when it turns colour to golden brown add that to the cooked cabbage 

- remove the bay leaf and blend to a fine puree

- bring it to a boil

- add milk, salt, pepper 

- when soup boils well add cream and give it a stir

- serve.

Source:

4th sense cooking

Lemon Aval Upuma

LEMON AVAL UPUMA

Ingredients:

Brown Poha (Aval) - 1 cup (soaked in water)

onions - 2 (chopped)

green chillies - 2 (clit in between)

salt to taste

oil - 3 tbsp

mustard - 1 tsp

channa dal - 1 tsp

urad dal - 1 tsp

curry leaves - 10 

juice of 1 lemon

Method:

- add oil in a pan

- add mustard, urad dal and channa dal

- add curry leaves and green chillies

- add  onions and fry till they are golden brown

- add salt to taste

- add the soaked and drained aval

- stir and cook for 5 mins til they look dry

- now add lemon juice and remove from fire

- stir and serve warm

Thirunelveli halwa

THIRUNELVELI HALWA

Ingredients:

Wheat Berries/Whole Wheat – 1/2 Cup

Sugar – 1 Cup 

Water – 1/4 cup

Cashewnuts – 1/4 cup

Ghee – 3/4 Cup

Cardamom Powder – 1/2 tsp

Food Colour – a pinch [ I used mix of orange ]

Method:

- soak whole wheat for 12 hrs or more. 

- I soaked for around 15 hrs .

- grind that soaked wheat to a fine paste and extract milk out of it.

- I did the step twice to  take the milk out.

- meanwhile in a pan add ghee and fry cashews till golden keep it aside

- also melt ghee and leave it aside

- in a wide bottomed pan

- add the milk and keep stirring until it thickens

- now add sugar and cardamom powder and mix well

- add the food colour and keep stirring

- Here stirring plays an important role

- stirring helps to make a lump free halwa

- keep stirring until the mixture thickens a bit

- now add the ghee little by little 

- wait until the added ghee is absorbed then add the next laddle of ghee

- slowly finish all the ghee and keep stirring

- wait until all the ghee arises on the surface and the mixture forms a ball

- now add the fried cashews and fry till they are mixed well

- serve warm.

Source:

Indian Khanna

Palak Chole

PALAK CHOLE

Ingredients:

Channa (white) - 1 cup (Soaked and boiled)

palak - chopped - 1 cup

onion - 1 (finely chopped)

tomato - 1 (finely chopped)

jeera - 1 tsp

oil to fry

salt to taste

red chilli powder - 1 tsp 

garam masala - 1/4 tsp

jeera powder - 1/4 tsp

ginger garlic paste - 1 tsp

Method:

- add oil in a pan

- add jeer and onions and fry till they are transparent

- add tomatoes and ginger garlic paste

- fry until the raw smell goes off

- now add chopped palak leaves, salt and red chilli powder

- fry  till  the water oozes out and they are cooked

- usually it takes around 5 mins

- when its completely dry add the channa, garam masala and cumin powder

- mix well and add some water 

- cook until desired gravy is reached

- serve hot with roti/rice or chappathi

Pepper Cauliflower

PEPPER CAULIFLOWER

A wonder side dish for rice or roti. Simple and easy to prepare. Tastes too good.

Ingredients:

Cauliflower - 2 cups (cleaned and cut into florets)

onion - 2 (thinly sliceed)

cinnamon - 1" stick

pepper powder - 1  tsp

turmeric powder - 1/4 tsp

ginger garlic paste - 1/2 tsp

salt to  taste

oil - 2 tbsp to fry

corriander leaves - 3 - 4 sprigs - finely chopped

Method:

- add oil in a pan

- add cinnamon and onions 

- add turmeric powder and ginger garlic paste 

- fry till they are transparent

- to it add the cauliflower and salt and saute and close the pan with a lid 

- leave it cook in slow flame for 5 mins

- add  the pepper powder and sprinkle some water

- allow that to cook until tender and soft

- add corriander leaves and cook

- serve hot

Bread Halwa

BREAD HALWA

I am very happy to announce that with this post I have reached 600 recipes. I have posted, tried and shared these 600 recipes with you and believe me it is all because of  you friends why it happened. Thanks a lot!

My most favourite recipe. Its a sweet and could be prepred in a jiffy with some left over bread and nuts. Just tastes lovely and heavenly.

Ingredients:

Bread slices - 10 (cut into small squares)

butter - 5 tbsp

nuts - cashew, badam and kismis - 10 each

sugar - 1/2 cup

milk - 1/4 cup

cardamom - 3 (crushed)

Method:

- add 1 tbsp butter in a pan

- add  the nuts and fry them till they are golden brown and keep it aside

- add another 3 tbsp of butter and fry te bread slices in low flames till they are crisp and slightly browned

- now add sugar and milk and mix well

- allow the bread to cook and become smashy

- add cardamom powder and nuts and the remaining butter

- mix well and allow that to cook until they leave the sides of the pan and form a single ball

Serve hot 

Nei Appam

NEI APPAM

Its a Kerala dish. Its sweet, mild and tasty.

This is an instant snack. Doesnt need any fermentation as well.

Ingredients:

rice flour - 1/2 cup

maida - 1/2 cup

green banana - 2.5 (smashed)

cardamom - whole - 4 (crushed)

jaggery - 2 cups (crushed and powdered)

oil to fry

soda powder - 2 pinches

Method:
- add little water to jaggery and cook till they are melted
- strain it
- to  the rice flour, add cardamom, soda powder and maida
- mix well
- add jaggery and smashed banana
- mix well

- add water if necessary and the batter should resemble idli batter

- in the kuli paniharam pan add oil and allow to get heated

- pour the batter till the 3/4th of the holes are covered and cook in low flame

- add oil on top

- when cooked on one side turn on the other and cook.

- serve.

Stays good for 2 days if stored in room temperature. Tastes awesome when tasted warm.

Bread Upuma

BREAD UPUMA

Ingredients:

Bread - 15 slices

onion - 2 (thinly sliced)

Tomato - 2 (chopped)

green chillies - 4 (chopped)

corriander leaves - a handful (chopped)

salt to taste

oil - 3 - 4 tsp

mustard seeds - 1 tsp

urad dal - 1 tsp

curry leaves - 10

Method:
- add oil in a pan
- add urad dal and mustard seeds
- now add the onions, curry leaves and green chillies and fry
- add the tomatoes and corriander leaves, salt to  taste
- fry well
- add the bread pieces and mix well for 3 - 4 mins
serve.

Tempered Rice

TEMPERED RICE

This is usually called as thalicha sadam. When ever I miss my dinner the previous night, my Mom had this prepared and well ready for the next day lunch. I cannot escape this dish.  Its prepared from the left over food. Tastes too good with one spicy semi gravy or a dry side dish  too.

Ingredients:

left over cooked rice - 1 cup

onion - 1 (thinly sliced)

juice of lemon - 2 tsp

salt to taste

green chillies - 3 (slit)

tempering:

mustard seeds - 1/2 tsp

urad dal - 1 tsp

channa dal - 1 tsp

curry leaves - 5-6

oil - 2 tsp

Method:

- add oil in a pan

- when oil is hot add urad dal and chana dal and wait for it to change its colour.

- add the mustard seeds and curry leaves

- add onions and fry till they are transparent

- now add the green chillies and fry

- after a min add rice, salt and lemon juice

- mix well

- allow this to sit in low flame for 2 mins covered

Serve

Parangikkai Paal Kootu

PARANGIKKAI PAAL KOOTU

Ingredients:

to cook:

parangikkai - yellow pumpkin - 1/4 kg

moong dal - 1/2 cup

garlic - 10 - 15 pods

tomatoes - 2 (chopped)

salt to  taste

To grind:

coconut grated - 1/4 cup

green chillies - 4

cumin seeds - 1 tsp

Seasoning: 

mustard seeds - 1/2 tsp

curry leaves - 10 -15

garlic - 3 - 4 with skin (crushed)

onion - 1 (chopped)

cumin seeds - 1/4 tsp

hing - 1 pinch

oil - 3 tsp

Method:

- grind the "to Grind" to a fine paste

- add all the ingredients "to cook" in a pressure pan along with some water and cook for 2 - 3 whistles.

- add oil in a pan

- add mustard seeds and cumin seeds

- add the crushed garlic and onions and fry

- add the curry leaves and fry well

- add the cooked recipe and add it to the seasoning.

- then add the ground masala and mix well

- allow that to boil for 4-5 mins and serve

It goes well chappathi / rice

Potato Suprise

POTATO SUPRISE

This is a perfect starter. Its heavnly and heavy too. I tried this recipe for the first time and guess what.. all my friends loved it!

Ingredients:

boiled potato - 4(mashed)

roasted peanuts - 1/2 cup (skin removed)

corriander leaves - 1/2 cup (finely chopped)

green chillies - 4 (finely chopped and crushed)

bread crumbs - 1 cup

maida - 1/4 cup to make a fine paste 

salt to taste

Mozella cheese - 100-150 Gms - cut into 1" cubes

oil for a deep fry

Method:

- mix corriander leaves, salt, potato, crushed peanuts, green chillies and mix well

- make balls out of them and make a small dent /hole to stuff the cheese

- dip the balls in the maida paste and roll them in the bread crumbs

- heat the oil to deep fry

- drop in the balls and fry them till they are golden brown.

Serve them hot.

Source:

Khana Khazana

Paneer Payasam

PANEER PAYASAM

In the memory of my Grandmom, its Paneer payasam today. 

She usually serves us as Pal Payasam. Never knew that was paneer that she added until we grew up. When ever the milk curdles, she prepared this recipe. 

It happened to me as well. The milk curdled yesterday and I just remembered this recipe and prepared it instantly. This recipe does require a good amount of nuts and doenst require any ghee.

I have prepared this recipe exactly  the same way as my Granny used to do. This is decided to  my Granny!!

Ingredients:

Milk - 1/2 lt

Paneer - prepared from 1/2 lt

sugar - 15 tbsp

cashew - 10 (finely chopped)

Badam - 10 (finely chopped)

Saffron - 1 pinch

cardamom powder - 1/4 tsp

Method:

- boil 1/2 lt of milk until its 1/4 of its volume

- to this add sugar and paneer and cook well

- add the nuts, saffron and cardamom powder and mix well.

- allow that to cook until the required consistancy 

- tastes best when served cold.

This is a must try recipe. It gives a grainy appearance and just tastes awesome. 

Thengai Kozhukattai

THENGAI KOLUKATTAI

This recipe was prepared by my Granny when she was with us in Bangalore during Ganesha festival. Today she was not with us and on the same ganesha festival her last  rituals were done. 

Though Granny is not with us her memories and some of her teachings as recipes remain. I will try posting few of the recipes why Granny prepares for us.

Thank you!!

Ingredients:

for the dough:

rice flour - 1 cup

maida - 1/2 cup

salt to taste

oil - little (to make a dough)

hot water - to make a dough

for the filling:

coconut - grated - 1 cup

jaggery - 1/2 cup

cardamom powder - 1/4 tsp

cashew and kismis - 3 - 4 tsp (optional)

ghee - 2 tsp

Method:

for the filling:

- add jaggery and little water and bring to a boil

- when the jaggery melts, strain and again boil the mixture

- when the mixture becomes thick, add coconut and cardamom powder, mix well until they thick to make balls out of it

- add ghee in a pan

- add the cashews and kismis and fry for 1 min

- add them  to the coconut mixture and mix well

- allow them to cool.

for the dough:

- steam the maida like how puttu is steamed

- now seive the maida when they cool and mix with rice flour

- add salt to it

- add hot water little by little and make  a dough

- add some oil to give a non sticky, glossy dough

For the final product:

- take a ball of the dough and make a well

- add the filling and close the dough on all the sides and also make a heaped shaped modak resembling brinjals.

- steam  them  and serve.