Oats Paal Kozhukattai

Oats Paal Kozhukattai
Oats paal kozhukattai is a healthy and simple Kozhukattai. It is easy to make and good to make. If you have oats, you can make it just 20 minutes. This oats paal kozhukattai recipe also I made for  vinayagar chaturthi recipes in Aval kitchen magazine.

Now let us see how to make
Preparation time - 10 minutes
Cooking time -  20 minutes
Serves - 3
Ingredients:
Oats - ½ cup
Milk - 1 cup
Country sugar - 4 tablsp
Cardamom powder - ¼ tsp
Almond - 4
Saffron - few
Method:
Powder oats in a mixer. Add water to the oats powder and knead to a smooth dough.

Make tiny balls out of it. Boil milk in a pan. When the milk boils reduce the flame.

Add oats ball in the milk and allow it to cook for 10 to 15 minutes.

Add country sugar and cardamom powder and stir well till country sugar dissolves.

Garnish with badam and serve hot or cold.

Note:
Apply oil in the hand when you make oats balls.
 You can add any nuts of your choice.

Rava Sweet Kozhukattai

Rava  Sweet Kozhukattai / Rava Sweet Pidi Kozhukattai
I made nine Kozhukattai recipe for Aval Kitchen magazine. Rava Sweet Kozhukattai is one among them. It is an simple kozhukattai with easily available ingredients. It is very easy for working women. We can make this kozhukattai hardly in 30 minutes.

Now let us see how to make
Preparation time - 10 minutes
Cooking time - 30 minutes
Yield          - 8
Ingredients:
Rava (sooji) - 1 cup
Sugar - ¾ cup
Coconut - ½ cup
Salt         - 1 pinch
Cardamom powder - ¼ tsp
Water - 1 cup
Method:
Roast rava in a pan. Add sugar, salt and cardamom powder  to the rava and mix it well. Heat water in a bowl.

Add it to the rava mixture and mix thoroughly without lumps. Close the pan with a lid and cook till done. Then add coconut, mix and set aside to cool. Make amla size ball.

Press this balls inside the fingers and make pidi kozhukattai. Steam cook for 10 minutes.

Note:
You can make what ever shape you like.
You can add soaked green gram dal also.
You can use brown sugar too.

Ragi Ammini kozhukattai

Ragi Ammini kozhukattai /  Vinayagar Chaturthi Recipes
I made mothagam recipes for Aval Vikadan Kitchen magazine Sep 2016  issue. For that I tried few kozhukattai’s using millets like ragi , varagu etc.. I made ragi ammini kozhukattai using ragi flour. The taste was very good.

Let us see how to make Ragi Ammini kozhukattai
Preparation time        - 10 minutes
Cooking time           -15 minutes
Serves                     - 4

Ingredients:
Ragi flour – 1 cup
Water – 1 cup
Salt – to taste
Gingelly oil – 2 tblsp
Grated coconut – 2 tblsp
Mustard – ½ tsp
Urad dal – ½ tsp
Red chilli – 2
Curry leaves – few
Asafoetida – pinch
Method: 
Dry roast ragi flour in a pan. Allow it to cool. Boil water till it bubbles vigorously. Add ragi flour, salt and oil in a bowl.

Add water little by little to ragi flour and knead well to make smooth dough. Then make tiny balls out of it.

Steam cook these tiny balls in the steamer for 10 minutes.

Heat oil in a pan add mustard, asafoetida, urad dal, broken red chilli and curry leaves. After they pop up add cooked tiny balls and grated coconut.

 Mix well and serve.

Note:
If you want ammini kozhukattai spicy, you can dry roast red chilli 2, coriander seed ½ tsp and bengal gram ½ tsp separately. Grind it coarsely and add. Mix it well and serve.

Ellu Kozhukattai

Ellu Kozhukattai / Ellu Poorana Kozhukattai
Vinayagar chaturthi is fast approaching.  All of you can make rice flour for making mothagam. Last year I posted Pillaiyarpatti Mothagam. This year I tried ellu Kozhukattai. It is also very tasty to eat. It is healthy too. It is a slight variation from coconut mothagam. If you want you can add coconut or else you can make it only with ellu. Ellu is known as sesame in English. Let us see how to make ellu Kozhukattai

Here is a quick video

Preparation time - 30 minutes
Cooking time - 30 minutes
Yield - 20
Ingredients:
For Pooranam:
Black sesame seed - ¼ cup
Jaggery - ¼ cup
Cardamom powder - ¼ tsp
Coconut - 2 tablsp
For outer cover:
Rice flour - 1 cup
Water - 1 cup
Salt - 1 pinch
Gingelly oil - 1 tsp
Method:
Wash sesame seed in water. Let it dry the kitchen towel. Dry roast in the pan.

Add ellu, jaggery, cardamom powder and sugar in the pan. Stir well till the jaggery melts.

Now your ellu pooranam is ready. Heat water in a pan. Add water and salt to the rice flour and mix well.

Make a smooth dough. Grease the mothagam mould with oil and insert little dough to the mothak mould and spread on all the sides.

Take little pooranam and put it in centre of the mothagam. Close the mothagam with little dough.

 Make all the dough like this. Put it in the steamer plate. Steam cook for 10 minutes.

Your ellu mothagam is ready.

Note:
you can use white ellu instead  of black ellualso.
Don’t cook the mothagam more time or else outer layer become hard.

Samai Pidi Kozhukattai / Little Millet Kozhukattai

Samai Pidi Kozhukattai
Samai pidi kozhukattai is an easy and healthy recipe. It is good for kids to aged people. Because it is cooked twice. Steam cooked foods are very good for health. Samai is known as little millet in English. It belongs to the minor millet category.

Samai get cooked in ten minutes only. Let us see how to make
Preparation time - 15 minutes
Cooking time - 20 minutes
Serves - 3
Ingredients:
Samai - 1 cup
Water - 3 cups
Mustard        - ¼ tsp
Red chilli          - 2
Asafoetida - ¼ tsp
Curry leaves - few
Coconut         - ¼ cup
Oil        - 2 tblsp
Salt         - as needed
Method:
Heat oil in a pan and add mustard, redchilli, asafoetida and curry leaves.

When it crackle add 3 cups of water, salt and coconut. Allow it to boil. Add samai and stir well.

 Low the flame and close the pan with a lid and cook till done. Spread it in the plate to cool.

Knead the mixture well and make pidi kozhukattai .

Steam it for about 10 to 15 minutes and serve with kara chutney.

Note:
Samai will get cooked in 10 minutes so keep an eye while cooking or else samai will stick on the bottom of the pan.
If you want you can add coconut oil also.
If you want you can add ground toor dal and channa dal mixture while cooking millets.
If you want kozhukattai soft you can add 3 cups of water. If you want kozhukattai  grainy texture you can add 2 cups of water.
If you want you can add grated carrot or beet root.
You can rinse samai in water, i forgot to rinse.

Khajur Modak / Dry Fruit Modak

Khajur Modak / Dry Fruit Modak 
Khajur Modak  or Dates Modak  is an easy recipe. We can make it 20 to 30 minutes. It is healthy. I saw this recipe in Rak’s kitchen. So I decided to make it this year. The taste was awesome. You can grind nuts coarsely. Mine became a bit powderly. Children will love it because of the shape.

Let us see the recipe

Ingredients:
Preparation time - 20 minutes
Cooking time - 3 minutes
Yield - 13 modak

Dates - 25
Almond - 30
Cashew - 30
Pistachio - 30
Ghee - 2 tsp (for greasing and frying)
Method:
Heat little ghee in a pan and fry almond, cashew and pistachio in a low flame for just few seconds.

Keep aside to cool. Grind coarsely in a mixer. Discard the seeds of dates and grind in a mixer to a smooth paste.

Add nut powder and dates paste in a bowl and mix it well.

Grease modak mould and palm with ghee. Insert little of this mixture inside the mould and press tightly.

Open the mould and take the modak out.

Note:
You can add any nuts of your choice.
It is little bit sticky so every time grease the mould with ghee.

Khoya Modak / Kova Modak

 

Khoya Modak

This year vinayagar chaturthi I decided to make different types of modak. So I googled and got two easy and simple modak recipe. One is khoya modak and the other one is khajur modak or dry fruits and nuts modak.

For these two recipes all the ingredients are easily available in our pantry. So we can make easily. It will be good for more than two days also. So we can make one day before chaturthi and store it in the fridge.

Let us see how to make Khoya Modak

Ingredients:

Cooking time                  - 1 hour

Preparation time             - 10 minutes

Yield                             - 11 modak

Milk                               - 1 litre

Sugar                             - ¾ cup

Cardamom powder         - ¼ tsp

Saffron                          - few

Method:

Boil milk in a heavy bottomed vessel. When it comes to boil you low the flame.   Stir often to avoid overflow.

Boil till it reaches thick consistency. Then add sugar and cook till it melts. Keep on stirring till it becomes a thick mass.

You transfer this kova in to a bowl. Knead well and make a smooth dough. Add cardamom and saffron and knead.

Grease modak mould and palm with little ghee. Close the mould and insert kova tightly with fingers.

Open the mould and take the modak out.

Note:

Use nonstick pan to avoid sticking milk at the bottom.

It will take one hour so you can use induction stove or rice cooker.

If you make more kova you can use rice cooker.

You can get 200 gms kova in one litre milk.

If you use store bought sweet less kova, You can add ¼ cup powdered sugar for ½ cup kova and mix it well in the gas stove. Then follow this method.