Godhuma Kudumulu Recipe | Wheat Kudumulu | Ganesh Chaturthi Recipes

Godhuma Kudumulu Bellam Kudumulu or Godhumai vella kozhukattai is easy, healthy kudumulu or kozhukattai recipe using wheat flour where here I have used multi grain flour. Kudumulu is Andhra traditional prasadam during Vinayagar Chavithi and the same is known as kozhukattai in Tamilnadu. I have already posted the Rice flour kudumulu and this year presenting wheat flour kudumulu which is yummy and easy to prepare.

Coconut Jaggery Ladoo | Kobbari Louz | Diwali Sweets Recipes

Coconut Jaggery Ladoo , Kobbari Louz (lous), Nariyal Gud Ke Ladoo, Thengai Vellam Laddu, kobbari undalu is popular Andhra ladoo recipe which is easy, health laddu made with minimal ingredients and this ladoos taste yum. Fresh coconut and jaggery is the main ingredients to make this ladoo (kobbari undalu), jaggery cooked with coconut gives sweet taste with wonderful texture and toasted sesame seeds adds slight crunch. I wanted to start the diwali sweets and snacks posts on a sweet note and what else better than these delightful laddoos.

Bharli Vangi | Bharli Vangi Recipe | Stuffed Brinjals

Bharli Vangi or stuffed baby brinjals (eggplant) curry is popular Maharashtrian recipe where vangi means brinjal/eggplant. This recipe is very easy with limited ingredients and taste fabulous if made correctly which isn't complicated either we just have to cook the masala well and use oil little on generous side for this curry. Best goes with roti, paratha but we can serve with rice too.

Sweet Chutney | Imli Ki Meethi Chutney | Chaat Chutney Recipes

Imli Ki Meethi Chutney, Sweet Chutney or Sweet Chaat Chutney, tamarind sweet chutney is easy chaat chutney made with tamarind, raisins, jaggery as main ingredients. I have already posted sweet chutney recipe in which is made from tamarind and dates and in this sweet chutney no dates are used. If I run out of dates stock (which is like rare( and need to prepare some sweet chutney then this is recipe I follow, it's easy and quick and makes real good chaat sweet chutney.

Chana Dal Kheer | Kadalai Paruppu Payasam | Kheer Recipes

Chana Dal Kheer, Kadalai Paruppu Payasam, Senaga Pappu Payasam is all easy kheer made with milk, chana dal and sweeten with jaggery. This is one of easy kheer or payasam recipe which taste delicious, served hot, warm or cold it's yum all the ways. This chana dal kheer is similar to moong dal kheer but of course the taste is different due to the different kind of dals used.

Bakheer | Gur Chawal Kheer | Kheer Recipes

Bakheer or Gur (Gud) Chawal ki Kheer is traditional Uttar Pradesh kheer recipe made during Ramnavami, Dussehra along with Dal Poori. Bakheer made with rice, jaggery and milk, using dark brown jaggery is good in this recipe which brings the brown color in kheer if you are using white or normal jaggery then the kheer will be in dull white color but the taste is almost same whatever jaggery we use.

Allam Pachadi Recipe | Ginger Chutney (for Idli, Dosa)

Allam Pachadi is one of the most famous recipe from Andhra, it can be served as a chutney as pickle.  Allam pachadi is synonyms with Pesarattu another Andhra delicacy but it also goes well with idli, dosa, paratha, pakoda etc.  Allam means ginger and pachadi means chutney in Telugu so this chutney is made with ginger, tamarind, red chilli as main ingredients and it's taste really delicious even people tasting it for first time will like this pachadi (chutney).

Bellam Kudumulu | Vella Ammini Kozhukattai Recipe | Ganesha Chaturthi Naivedyam Recipes

Ganesh Chaturthi or Vinayakar Chavithi is less than a week now I'm sure most of you celebrating this wonderful festival must be already thinking what to make for Naivedyam from Chaturthi to Visarjan day it's a tough task I agree. So make your job easy and check out collection of recipes including sweet, savory, Naivedyam recipes, rice, sundal and many more for your easy planing.

Sindhi Kadhi | Kadhi Chawal |No Onion No Garlic Recipe

In Sindhi cuisine one of famous dish is Sindhi Kadhi, at least I think so! I had first time sindhi kadhi in Kailash Parbat during my friend's birthday lunch meet (this was almost a year and half ago) and I didn't liked it cause they made it just plain bad.  But since my friend was going ga-ga over her neighbor aunt famous sindhi kadhi and how good actually it suppose to be I thought of trying and I have also heard only good things about it.   What makes Sindhi Kadhi unique is no curd(yogurt) is used which is a key ingredient in any kadhi and on the other hand vegetables are added which normally doesn't happens in kadhi so it's very different from any other popular kadhi.

Vatha Kuzhambu Recipe

I like Vatha Kuzhambu or Vatha Kulambu as I call it but these days I almost stop cooking these things thanks to DH dislikes for tamarind :( and one thing I wanted to try for long was Vatha Kuzhambu recipe, I always thought it's a complicated process until I tried it.  Thanks to Prema for giving me a vathal packet to try, I followed her recipe exactly just add little jaggery to enhance & balance sharp tamarind taste and simply loved the kulambu, boy it was just too good and from there I made it multiple times just for myself.  

This is one of the most easy way of making kuzhambu - no onion, no garlic & no tomato ie nothing to chop, what a relief.  Have it with steamed rice and papad or vathal.  I also made potato fry only to realize later it's actually not needed at all, the kulambu is just good enough by itself.  

Ingredients for Vatha Kuzhambu [Serves 2-3] 

Recipe Source - Prema's Culinary

Dry Mixed Vathal - 1/2 Cup
Tamarind - A small lemon size ball
Sesame Oil - 1 tbsp [I used Saffola]
Asafetida/Hing - A pinch
Mustard Seeds - 1/2
Urad Dal - 1/4 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Turmeric Powder - 1/4 tsp
Sambar Powder - 1 tbsp
Jaggery - 1/2 tsp [optional]
Salt - To Taste

Method

1. Soak tamarind in 1/2 to 3/4 cup water for 10-15 minutes and extract thick pulp.  Below is also picture of dried vathal for those whom doesn't know about vathal.

2. Heat oil in a wok, add asafetida/hing, mustard seeds, methi seeds, urad dal and allow mustard to splutter.  Add vathal and fry them till golden brown.

3. Add tamarind extract, turmeric & sambar powders, salt.  Give a good Stir.

4. Bring it to boil, add jaggery (if using) and cook until kuzhambu/kulambu becomes thick, off flame.

Serve with rice, potato fry, fryums and enjoy the meal.

Have a nice day ~~

Ragi Inippu Pidi Kozhukattai | Ganesh Chaturthi Recipes

Wishing All the reader Happy Ganesh Chaturthi.

I like Raagi Pidi kozhukattai than modak, our neighbor used to give us this along with other yummy Ganesh Chaturthi goodies and I always liked raagi kozhukattai.  It not only healthy, easy recipe to prepare but also taste yum.  This also makes a quick and delicious snack for kids or for tea time.

I made this for 1st time and surprising DH also liked it.  If you still thinking what to make for chaturthi then you have to try this or it’s more with the people who do Ganesh Sthapana at home and have to break head what to make every day for Naivedyam.  Wish you all blishful day and may Ganeshji bless everyone. 



Ingredients:

Ragi Flour - 1 Cup
Rice Flour - 2 tbsp
Split Moong Dal - 1 tbsp
Jaggery Powder - 1/2 Cup
Grated Coconut - 1/4 Cup
Cardamom Powder - 1 tsp
Salt - a pinch
Water - 1/4 Cup



Method:

1. Roast ragi and rice flour until fragrant, do it on slow flame to avoid flours from burning. Transfer to a plate or bowl.
2.  In the same pan add washed moong dal and roast until light brown.  Next add coconut and roast for 30 seconds, keep aside.
4. In the same pan add jaggery, water and bring it to good boil and simmer until jaggery dissolves, strain to remove impurities.
5. In a bowl add roasted flours, dal, coconut, salt, cardamom powder.  In small quantity start adding jaggery water.
6. Mix well using a spatula to form a dough.  Now start kneading with hands, if the dough is hot, dip hand in a bowl of water to knead dough.  Take a medium lemon size dough and shape it into round/ball.
7.  Now roll the balls into cylinders shape and press it in fingers to get imprinted with fingers marks.  Repat same for rest of dough.
8. Prepare a steamer or use idli cooker, grease idli plates with oil, keep these kozhukattai and steam for 12-15 minutes.

Serve to Ganeshji & to our family and friends. 



And this goes my Festive Food: Ganesh Chaturthi Event.

Have a nice day ~~

Rajma Modak | Modakam | Ganesh Chaturthi Recipes

I know I know Rajma Modak? Really?? You wil ask but then why not.  I was making rajma curry and it strike me to try modak with it as I was using small rajma variety.  And what a wise decision it was the puran tasted delicious, just too good.  Rajma adds wonderful texture to the otherwise boring plain filling.  Like I said in my previous post of Modak, this year first time I am trying this and am happy with the result, still need to work on the getting good shaped modaks but hey end of day all matter is taste right?  I am sure Ganeshji going to happy with these goodies.  Here again if you haven’t tried modak/kozhukattai yet, don’t not hesitate give a try not only during Vinayakar Chaturthi but it also makes a wonderful snack for any time or even for those sweet craving days.



Ingredients:

For Filling/Puran/Pooranam
Rajma - 1/2 cup
Jaggery - 1 Cup [ or 3/4 cup]
Coconut - 3/4 Cup
Cardamom Powder - 1 tsp
Nutmeg Powder - 1/2 tsp
For Modak Outer Layer
Rice Flour - 1 Cup
Water - 1 1/4 Cup
Salt - 1/4 tsp
Ghee/Sesame Oil - 1 tsp




Method:

For Filling/Puran
1. Wash and soak rajma overnight or 4-5 hours.  Pressure cook for 3-4 whistles, allow the cooker to cool down.
~ 1/2 cup of rajma will be 1 cup after it’s cooked.

2. Discard water and mash rajma well.  (I used small variety of rajma)
3. In a pan melt jaggery with little water (around 1/4 cup), strain the water to remove impurities and bring it back to pan again, when it starts to boil well, add mashed rajma, coconut, cardamom powder, nutmeg powder and mix everything well.  Once the mixture becomes dry and start leaving side of pan it’s ready. 

Once our purna ready allow it to cool meanwhile we work on the outer layer.

For outer layer
4.  Boil water in a pan add ghee or oil whatever using.   Add salt and rice flour.
5. Mix quickly in slow flame not forming any lumps.
6. Once everything come together off flame and let the dough sit for 2 minutes.  In the same pan or in a different bowl knead dough to make it smooth.  It will be warm so big careful while doing this.  If required keep dipping hand in a bowl of water.  Cover the dough with damp cloth at all times.

To make Modak
7. Pinch a medium lemon size dough and make it into smooth ball.  Grease hands with oil, start pressing with fingers edges of ball to make a small cup/katori.  Make sure cup is not very thick.
8. Fill 1-2 tsp of rajma  filling and gather corners together to form a bundle and seal the edges at the top.  Repeat same for rest.
9. Heat a steamer with water or idli cooker, grease idli plates and steam modak for 10-12 minutes, once done the outer layer will be shinny.


Our modak is ready.  Serve this warm or microwave for 20-30 seconds before serving.  Serve warm modak with a dollop of ghee and it taste fabulous. 


And this goes my Festive Food: Ganesh Chaturthi Event.

Have a nice day ~~

Ukdiche Modak | Inippu Kozhukattai | Ganesh Chaturthi Recipes

Ganesh Chaturthi was never celebrated nor it’s done now at my parents place, I have no idea why!  So Ganesh or Vinayakar Chaturthi means eating all those yummy goodies from neighbors and in the last day watch from terrace Ganesh visarjan.   I still remember all the different kinds of Kozhukattai/kolukattai, kudumulu we used to get and relish, but after coming to Singapore there’s not much of happening here as it’s always working day and nor it’s celebrated with fun and fair.   With blogs full of modak, kozhukattai these days I was tempted too and finally manage to make these.  It took lot of courage from me to try this as it’s my first time of making modak, though it doesn’t look perfect but tasted yum.   If you haven’t tried modak yet then don’t be afraid give a try.

Ingredients:

For Modak Outer Layer
Rice Flour - 1 Cup
Water - 1 1/4 Cup
Salt - 1/4 tsp
Ghee/Sesame Oil - 1 tsp

For Filling/Puran/Pooranam
Jaggery (Gur) -  3/4 Cup
Fresh Grated Coconut - 1 Cup
Cardamom Powder - 1/2 tsp
Nutmeg Powder - 1/2 tsp
Roasted Poppy Seeds Powder - 1 tbsp [optional - I didn’t use]

Method:

For Filling/Puran
1. In a pan add jaggery and coconut and saute for 2 minutes until jaggery starts to melts.  Add cardamom powder, nutmeg powder and poppy seeds if using, mix everything well, remove from flame and allow to cool.  (if over cooked filling will become hard)

For Outer Layer
2. Boil water in a pan add ghee or oil whatever using.   Add salt and rice flour.
3. Mix quickly in slow flame not forming any lumps.

4. Once everything come together off flame and let the dough sit for 2 minutes covered.  In the same pan or in a different bowl knead dough to make it smooth.  It will be warm so big careful while doing this.  If required keep dipping hand in water.  Cover the dough with damp cloth at all times.


To Make Modak/Assembly
5. Pinch a medium lemon size dough and make it into smooth ball.  Grease hands with oil, start pressing with fingers edges of ball to make a small cup/katori.  Make sure cup is not very thick. 
6.  Fill 1-2 tsp of filling and bring all the edges together to seal modak, you can gather them together to form a bundle or roll well to make it in round shape like I did. Repeat same for rest.
7.  Heat a steamer with water or idli cooker, grease idli plates and steam modak for 10-12 minutes, once the outer layer done will be shinny. 


Our modak is ready.  Serve this warm or microwave for 20-30 seconds before serving.



And this goes my Festive Food: Ganesh Chaturthi Event.

Have a nice day !