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Sweet Pidi Kozhukattai/Vella Pidi Kozhukattai

Sweet Pidi Kozhukattai/Vella Pidi Kozhukattai

                                                                          I already posted the salt version of the pidi kozhukattai. There are not many recipes on the web or books for the sweet pidi kozhukattai or vella pidi kozhukattai but my mother used to make both varieties whenever she makes this kozhukattai.
.Though my mother used to make both sweet and salt kozhukattais I am more fond of the salty version.Salt kozhukattais goes well with some tomato chutney or any other chutneys.The sweet version does not even need an accompaniment.It is real treat to people who like jaggery taste

You will Need

• One cup of Raw rice broken
• One cup of Powdered Jaggery
• Three cups Water
• Few Cardamoms
• One tbs Scraped Coconut

How to

• Dissove the powdred jaggery in hot water completely and strain for impurities.

• Heat this jaggery water in a wide pan and add crushed cardamom and scraped coconut and allow it to boil.

• When it boils slowly add the raw rice broken' s and keep stirring continuously to avoid any lumps.

• When it becomes thick mass cover with a lid and cook for five minutes.

• Allow it to cool down(you can spread it on a plate and cool it or wait till it cools down)and then apply little oil in your hands,take a small portion and roll it in to a cylindrical dumpling.

• Steam it in a steamer or idli cooker for five to seven (5-7)minutes.Repeat the same till the mixture gets done.

 Notes

• Dissolve the jaggery in hot water and filter it for impurities.
• Do not increase the  quantity of jaggery because if the jaggery syrup becomes thick then the rice broken' s will not get cooked.
• You can use silvered coconut instead of scrapings.
• Cook 90% in the stove itself so that you need not steam for long.

Ammini Kozhukattai/Steamed Rice Dumplings

Ammini Kozhukattai/Steamed Rice Dumplings

Ammini Kozhukattai's or Mini(mani)Kozhukattai's are usually made of leftover outer dough of the Kozhukattais we make during festivals.This is the  tastiest of the kozhukattais (according to me)so I would be waiting for my grandmom and aunts finish making the other kozhukattais.so if there is any leftover I would get to taste this.

I made this today with rice flour just to snack.There are lots of recipes for this and my version is as follows.

It is a very healthy snack for kids and old people because it is steamed.

You will Need

• One cup of Rice flour
• Two cups of water
• One tsp of Gingelly oil
• Salt to taste
• Half a tsp Chilli powder

To Season

• One tbs Gingelly Oil
• One tsp Mustard seeds
• One tsp Urad dal
• Few Red chillies
• Few Curry Leaves
• One tbs Scraped Coconut
• A generous pinch of Asafoetida

How To
1.Seive the rice flour.

2.Boil water with salt and gingelly oil.Add the seived flour slowly and keep stirring.

3.Switch off the stove and stir the flour until thick mass with a wooden laddle.

4.Add chilli powder and mix well and keep it closed to cool for ten minutes.

5.Apply oil in your palm take a small portion of the dough and make a small round.

6.Repeat for the rest of the flour.

7.Place all of them in a steamer and steam for 12 minutes.(oversteaming will make them rubbery)

8.Heat oil in a pan crackle mustard seeds and add rest of the things given under column "season" except the coconut and saute for a minute.

9.Sprinkle coconut and it is ready.serve warm.

Poori Recipe

Poori Recipe

Poori is a very common deep fried Indian bread.This recipe would help people who are starting to cook.Super cooks pls excuse me.It is very similar to roti except that it is deep fried and smaller in size.It is definutely part of any Indian dinner menu.

You will Need

• Two cups of wheat flour
• One tsp of Rawa or sooji
• Salt to taste
• Water to knead
• Oil to fry and Knead

How to
1.Knead the wheat flour into a thick dough with salt and water and rawa(rawa or sooji helps the poori to remain fluffy for a longer time).Apply oil in your hands to smoothen the kneading.

2.Roll it out into a big roti and cut it out into small circles if you want a perfect circle otherwise take a small ball of the  dough and roll it into a small circle.

3.Heat oil in a deep pan and fry the pooris till golden brown.Let the oil be hot for a crispy and golden colour poori.If the oil becomes very hot adjust the stove accordingly to maintain the temperature.

 4.Serve hot with channa masala,potato masala or any other north indian gravy.

Notes

• You can boil a potato and mash it up along with the dough if you want really soft pooris.
• Do not use wheat flour for dusting like you do for the roti use little bit of oil to roll it out. Otherwise the wheat flour will get burnt and settle down in the oil.

VEGETABLE NOODLES

Vegetable Noodles

Vegetable Noodles

• Noodles                              1Pkt
• Onion                                  2
• Tomatoes                            2
• Carrot                                 1
• Capsicum                            1
• Peas(shelled)                       half cup  
• corn kennels                        half cup 

• Pepper powder
• Salt

• Soya sauce
• chilli sauce

Method

1. Slice the vegetables as shown in the picture.
2. Boil the noodles with peas,corn and strain it and add little oil so that it does not stick together.
3. Saute the vegetables in a kadai starting with onion,tomato and finally the capsicum
4. Add salt and pepper powder and then the cooked noodles and mix gently.
5. Add the chilli sauce and soya sauce and serve hot with tomato ketch up.

vegetable kurma

Mixed Vegetable kurma is the most popular side dish for chapatis and parotas in south India.Brinji(soth Indian version of pulao) and kurma was very popular one.Even before we were exposed so much north indian food at home and restaurants kurma was a staple one.Even now in a lot of resaurants it is served with rotis,pooris and parotas.

Now a days we have it with idiappam and appams.Mine is a mild one.We have it with Idiappam mostly and sometimes we do have it with pooris and chapatis.My mother used to make a diluted version is this and we used to have it with rice.Especially when my dad was not in town she used to make a single dish and we used enjoy it with rice and ghee.

Ingredients

• One Potato
• Two Onions           
• One Tomato            
• One Carrot               
• Six Beans                                       
• Eight Peas    Pods                                    
• Five florets of Cauliflower                               
• Salt  To taste
• 1/2tsp of Turmeric powder                    
• 1tsp of Chilli powder                           
• 1 tsp of Garam masala powder             
• 2 tbs of Coriander leaves                     

To grind

• 1 Tbs of Coconut scrapings            
• 1 Green chillie                     
• 3 pods of Garlic                               
• one inch piece Ginger                              
• 4 Cashewnuts(optional)       
• 1tbs of saunf   or Fennel seeds                          
• !tbs of khus khus or Poppy seeds
• 2tsp of Pottu kadalai(roasted channa dal)

To season

• Two Cloves                            
• TwoCardamom                      
• A Small piece Cinnamon stick               

Method


1.Dice all the vegetables and boil all of them except onion and tomato.

2.Heat oil in a pan and add the clove,cardamom and cinnamon stick, and the onions and fry till transculent.  

3.Grind all the things mentioned above into a smooth paste.

4.Add the  tomatoes,salt,turmeric powder and chilli powder in the pan and fry.

5.Add the ground paste and add the vegetables and some water and boil for few minutes.

6.Add garam masala powder and half spoon of sugar(optional) and garnish with coriander leaves and serve with chapathi,parota and rotis.