Glad to note that we have achieved 350 posts in our blog – http://www.Chettinadcookbook.org . To celebrate both Ganesh Chaturthi and our achievement we have a treat with the unique recipe Rava Kozhukkattai. easy to prepare in few minutes of effort. Rava has the quality of easiest and fast cooking ingredient in all to choose. Rice can be replaced by Rava to make Kozhukkattai.
Fine Rava / Sooji -1 cup
Milk -1 cup
Cardamom powder-1/4 tsp
Grated coconut-1/4 cup
Jaggery grated- 3/4 cup
Heat pan with Ghee golden roast broken Cashews, collect and keep it aside.
In the same pan fry Sooji / Rava for 2 to 3 minutes in medium flame.
Melt jaggery by sprinkling some water, once done strain it to remove unwanted particles.
In another pan boil milk, while it starts boiling temperature, add roasted Rava and stir constantly.
When it becomes thick, add melted jaggery, grated coconut, and cardamom powder, mix well. Switch off the flame and allow it to cool. Add ghee if you prefer more.
Make it into small lemon sized balls, place cashews on making every ball and steam cook it for 10 minutes.
Red rice is usually eaten unhulled or partially hulled and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has a higher nutritional value of rice eaten with the germ intact.
Kozhukkattai made out of healthy red rice will be soft and melts in our mouth. We call it as, “Pidi” Kozhukkattai because we catch to hold the mixture to get its shape. Delicious red rice kozhukkattai can be served with Red chili or Tomato chutney.
Healthiest Innovation in our traditional recipe. Kozhukkattai is traditionally made with rice flour as a base and filling prepared in various combinations, including spice and sweet. Here, I thought to prepare something healthier to consume and without any artificial sweet or sweets like sugar and jaggery. Dates are naturally sweet in taste and the crunchy nuts added are very healthy. This wonderful combination of nuts and dates, filled in rice pod is heavenly in taste. Exclusively prepared for this Ganesh Chathurthi, recipe from Chettinadcookbook.
Ingredients: To prepare the outer covering
Rice flour-1 cup ( yields 20 to 23 Kozhukkattai)
Ingredients for filling mixture:
Kiss-miss, dry grapes- 1 tbsp
Coconut grated-2 tbsp
Cashew nuts- fist full
Pista, walnut -5 to 10 each (optional)
Ghee-2 tsp to roast the nut mixture
Coarsely grind all the above-mentioned nuts in a mortar or pestle, collect it separately.
Grind the dates and dry grapes together for a minute to mash it well.
Heat pan with one teaspoon of ghee and slightly roast the nut mixture.
In a wide pan add roasted nut mixture, dates mixture, and coconut.
Mix it well all together and make it into a small gooseberry sized balls.
In a vessel boil water, take another pan to add the rice flour, salt, and oil as mentioned above.
Gradually pour boiling water into the rice flour and mix it with the ladle to a tight dough.
Make the dough to small lemon size equal balls, Now grease your fingers and palm, make the balls to thin patties or cup-shaped to fill the mixture.
Make it to your desired shape, such that the filling does not come out of the outer covering.
Steam cook the Kozhukkattai, in two batches for 10 to 15 minutes.
Mixed nuts Kolukkattai is ready. Exclusively prepared for this Ganesh Chathurthi from Chettinadcookbook.
If you prefer to have a more sweet taste, add some grated jaggery with the mixture.
One teaspoon of sugar can be added in rice flour while mixing the dough.
The name is enough to make kids run away, I am sure there are still some people who hate this vegetable. This type of fried recipes will grab their attention, it is really awesome to match with plain cooked rice and sambar. My mother used to crush this fried bitter gourd and simply mix with rice and eat this is very good for diabetics. This can be stored for 3 to 4 days in a container. Complete taste of bitter gourd can be enjoyed from this bitter gourd fry. It is must to take once in a week for healthy living.
It has lots ofbenefits, like intestinal health and helps get rid of nematode worms. It is so good for diabetic patients, does not cure diabetes but it helps lower the sugar level. This healthy vegetable has beauty benefits too. Bitter melon is invariably good for your skin. It helps gets rid of acne and gives you a flawless complexion. There are several other health benefits of bitter gourd-like weight loss and beauty care. It contains a laxative property.
Bitter gourd-250 gms
Buttermilk or sour curd-1/4 cup this helps to reduce the bitterness of the vegetable
Turmeric powder-1/2 tsp
Rice flour-2 tsp
Wash and slice bitter gourd, deseed it.
Sprinkle some buttermilk, add salt, turmeric powder, and rice flour mix it well to marinate for 20 minutes.
Heat oil and squeeze and drop a few slices carefully into the hot oil.
Stir occasionally, drain and remove from oil once the sizzling sound reduces.
This can be fried golden crispy or partially cooked shallow fry.
Coconut Burfi can be prepared within few minutes, with minimal effort, time and ingredients. It is interesting, isn’t it? Yes, only two main ingredients Coconut, sugar, and a little milk are added to improve the texture and soft bite of burfi. This is a traditional sweet recipe made often for festivals and functions. This granny coconut sweet will be tastier with fresh hand grated coconut, desiccated coconut will not give you the good results as fresh one does.
Piles of coconuts at home? Try this burfi to consume fresh coconuts without wasting.
Coconut freshly grated -2 cups
Sugar-1 1/2 cup
Milk-1/4 cup, this is used to avoid crystallization soft and gives white texture.
Elaichi powder-1/2 tsp
Nuts finely chopped as per your interest not mandatory
Take a wide thick bottom pan or non-stick pan, Add grated coconut, milk, and sugar together.
Bring it to boil on a medium flame, stir it continuously.
After five to ten minutes you can observe the bubbles will get reduced, this is the time to add cardamom powder.(Elaichi powder)
Gradually burfi leaves the sides of the pan to form the right consistency.
Pour it gently into the greased plate, sprinkle some finely chopped nuts and make the surface even with ghee dipped knife or spoon.
Allow it to cool and make slices according to your desired shape.
Janmashtami special recipe, Krishna felt happy by a fist full of plain poha (Aval), but we prepare versatile recipes with Aval to please our lord Krishna for his grace. Aval puttu is one such sweet verity as neivedhyam. This has a soft texture and delicious taste.
Ingredients to prepare:
Aval -2 cups
Milk and water together 1 cup
Jaggery powdered-1 cup
Coconut grated-3 tbsp
Cashews – broken 2 tbsp
Cardamom powder-1/2 tsp
Heat pan and fry thick aval slightly, approximately for 5 minutes in medium flame.
Allow it to cool and grind to a smooth powder.
In a wide pan add powdered Aval, sprinkle 1/2 cup of milk and mix it gradually, leave it for awhile.
After 2 to 3 minutes sprinkle rest of the milk and mix well without any lumps.
In the case, if lumps occur grind it in the mixie for a few seconds to get a smooth texture.
Take another pan add powdered jaggery, sprinkle some water and bring it to melt.
Once jaggery gets melted, strain it to remove the unwanted particles.
Bring it to boil again, let it boil for a minute or two.
Now add grated coconut and mixed puttu to the jaggery syrup, reduce flame and stir it to incorporate well.
Add Ghee and cardamom, stir it for 3 minutes approximately in a medium flame .
Heat ghee, fry cashew nuts and garnish on top of it.
Dal is very popular north Indian dish served with hot plain steamed rice or Jeera rice. Simple and protein rich dal curry is a tasty vegetarian companion.
Toor dal is also sometimes referred to as lentils or split pigeon peas. This traditional Indian dish is often served with rich spices over rice and is a staple in many Indian restaurants and households. Toor dal is a member of the legume family, and this meal is not only delicious, it also has a number of health benefits.
Toor dal contains folic acid, an important vitamin for all women, especially those planning to become pregnant. Folic acid is essential for fetal development and can help to prevent neural tube birth defects such as spina bifida. Getting adequate amounts of folic acid in your diet can help to reduce specific brain and spinal cord birth defects.Legumes such as toor dal are an excellent source of nutrients and plant protein, and they also contain dietary fiber.Legumes such as toor dal provide essential nutrients, fiber, and protein for vegetarians as well as those who wish to merely limit their meat consumption.
Ingredients : serves 3 person
Toor dal-1/2 cup 100gms
Onion-1 medium size, finely chopped
Garlic 3 pods, crushed
Tomato medium size chopped
Curry leaves-1 twig
Chilli powder 1/2 tsp
Salt 1/2 tsp
Turmeric powder- 1/4 tsp
Coriander leaves chopped – 2 tsp
Butter or ghee 1 tbsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Red chilli-1 or 2
Wash and boil toor dal in the pressure cooker for 2 to 3 whistles so as to get well cooked to mash it. If you don’t mind boil dal with coconut milk or add 1/4 cup of coconut milk after cooking dal to enhance the flavour.
when the steam releases mash it to a smooth consistency.
Heat butter or ghee, add ‘To temper’ ingredients to splutter.
Add asafoetida, curry leaves and chopped onion, stir it well for 1 minute and add chopped tomatoes, saute until it leaves its skin.
Add chilli powder, turmeric powder and salt mix well, add some water and mashed dal allow it to boil for 2 to 3 minutes in low flame.
Finally, add crushed garlic and coriander leaves, switch off the flame.