Kadalai Paruppu Pooranam Poli (Channa Dal Poli)

Bringing you delicious Kadalai Paruppu Pooranam Poli (Channa Dal Poli) recipe today in this festive season.. You can also prepare this poli, with just Gingely oil to make it much more healthier. The recipe follows..

Yields : Around 10 Poli

Ingredients:

All Purpose Flour       - 1 cup (Maida)
Rava                           - 1 tsp (Sooji)
Rice Flour                   - 1 tsp 
Salt                             - a pinch
Channa Dal                - 1/4 cup (Kadalai Parupu)
Jaggery                       - 1/4 cup
Cardamom Powder     - a pinch
Ghee                            - 2 tbsp
Gingely Oil                   - 4 tbsp

Procedure:

• Boil Channa Dal for 5 whistles. Add jaggery and cardamom powder to boiled channa dal and cook in low flame so that jaggery melts. Switch off the flame after the stuffing reaches thick consistency. Let the stuffing cool. After it cools down completely, stuffing will get more thick.
• Take a bowl. Add All purpose flour, rava , rice flour and salt to it. Add water in small instances and start kneading the dough. The dough should be little sticky only so that we can expand it easily. Add 2 tbsp of gingely oil to the dough.. Make sure dough is covered fully with oil. Close the bowl with a cling wrap and let it sit for 1 to 2 hours.

• Take a small lemon sized ball. Place it on a greased plastic sheet. Expand it with your palm.

• After stuffing  cools down, make small balls out of it.

• Place the stuffing on expanded dough.

• Close the dough and expand it again with your palms.  Always use oil for expanding poli.

• Heat a dosai pan. When its hot, place poli on it. Add Ghee+Gingely oil to it. When its cooked on one side, slightly turn it to other side. Serve the poli after it is cooked on both the sides.
• You can prepare the poli with Ghee alone. You can also prepare poli with Gingely oil alone.
• Enjoy delicious poli!!!

Vinayaga Chathurthi

Happy Vinayaga Chathurthi!! How did your celebrations went on?? We had great celebration at our home.. My kid played a very active role in the celebration. He helped me a lot in making kozhukattai.  He was very keen to know the stories behind the celebrations too.. Felt very happy and proud that something good has passed on to next generation.. 

Here are the tidbits of our festival foods..

Thengai Pooranam Kozhukattai:

Grated coconut is mixed with sugar and it is stuffed inside rice ball. It is then steamed. To make it healthier, i used Brown sugar. You can make kozhukattai either with molds or with hands. 

Ammini Kozhukattai:

This kozhukattai will be spicy. Small balls are made from rice flour and then its seasoned with mustard seeds, urad dal, cumin seeds, channa dal, dry red chili , curry leaves and grated coconut. Remember to add salt while kneading the kozhukattai dough

Black Channa Sundal:

Black channa is boiled with little salt and then its seasoned with mustard seeds, cumin seeds, dry red chili, curry leaves and grated coconut.

Paal Payasam:

Make small balls from kozhukattai dough. Boil it in water. When kozhukattai is cooked 3/4 th add jaggery to it. Add boiled milk after kozhukattai is cooked fully. Add grated coconut and switch off the flame immediately. You can also use coconut milk in the place of milk.

Did you notice?? All the foods we prepare on this special occasion are either steamed or boiled. Eat healthily like Pillayar and live happily!!

Parupu - Vellam Kozhukattai (Channa Dal-Jaggery Kozhukattai)

Today's recipe is Vinayagar Chathurthi special Parupu-Vellam Kozhukattai. Cooked Channa Dal is added with Jaggery, Cardamom powder and stuffed inside kozhukattai. Its very simple to prepare too.. Go ahead with the recipe, give a try tomorrow and celebrate Vinayagar Chathurthi.

Yields : Around 10  Kozhukattai

Preparation Time : 45 minutes

Ingredients:

Rice flour for Kozhukattai     - 1 cup
Channa Dal                            - 1/4 cup
Jaggery                                   - 1/4 cup
Cardamom Powder                 - 1/2 tsp
salt                                          - 1/4 tsp

Procedure:

• Boil Channa Dal for 5 whistles. Add jaggery and cardamom powder to boiled channa dal and cook in low flame so that jaggery melts. Switch off the flame after the stuffing reaches thick consistency. Let the stuffing cool. After it cools down completely, stuffing will get more thick.
• Take rice flour and salt in  a bowl. Mix both well. Boil 1 cup of water in a pan and add it to the flour. Use a spatula and mix flour with water.
• After some time, start kneading the dough. If you need, add some more water and knead the dough tight.
• Take a big lemon size ball and flatten it with your hands. Place enough stuffing and close it. Steam it for 10 minutes . Your tasty and authentic Parupu-Vellam Kozhukattai is ready.

Rice Flour For Kozhukattai / Idiyappam

Vinayagar Chathurthi is around the corner.. Hws preparations going on??? Have you prepared Rice flour for kozhukattai?? Yes!! Kozhukattai rice flour is different from that of Muruku, seedai rice flour. This post gives an insight on two types of rice flour. You can easily prepare both rice flours at home, where ever you are and what ever your weather is!!

For preparing rice flour for Idiyappam/Kozhukattai, etc:

• Soak Raw Rice (Pacharisi) in enough water for 10 minutes. 
• Drain excess water and hang it in a Muslin cloth for 1 to 2 hours. This is done to absorb excess water from rice.
• Grind it to a powder. You can use even Mixer-Grinder to grind the rice. 
• Sieve the flour well.
• Place the flour in a cloth,close it and steam it in a Idli -plate for 10 minutes.
• Let the flour cool in shades and use accordingly.

Foods taste ultimate, when all the ingredients are homemade.. Start preparing Rice flour for  preparing authentic, hygienic and tasty Kozhukattai..

Krishna Jeyanthi

Happy Krishna Jeyanthi!!!

Krishna Jeyanthi has always been one of my personal favorite celebrations.This year we had a great celebration in our apartment. Everyone of us decorated our kids as Krishna and Radha. We all met at a common place along with our home made snacks. It was very exciting to see little Krishnas and Radhas running and playing around.  A great celebration indeed!!

This is the snack platter i prepared for God Krishna as well as my little Krishna..

Kodubale            - A deep fried snack prepared with Rice Flour, roasted Fried gram flour, All purpose flour , Rava, white sesame seeds, salt and chili powder. Its preparation is quite time consuming. First prepare the dough. Take a small ball. Roll out , swirl and fry it. I would suggest you to prepare swirls of 6 to 8.   Fry in oil rolled out swirls. Keep the dough covered for the remaining time.

Nei Appam       - Raw rice is soaked and ground to a smooth batter. Jaggery extract and grated coconut are added to the batter. Then appam is prepared using Paniyaram pan.Its very easy to prepare too.

Uppu Seedai      - Its prepared with rice flour and urad dal flour. The reason why seedai is bursting is because of its moisture and the air which is trapped within it. I would suggest you to roll out seedai , Rest it for about 30 minutes in a cloth. Then prick it with a fork.  Pre heat the oven to 180 degree celsius. You can also use Micro wave for this step. The place seedsi balls in pre heated oven for 2 minutes and then fry in oil. By doing so, seedai won't burst at all..

Keep watching the space for detailed individual recipes..

Kodubale

What special for Krishna Jeyanthi there??? Will tell you a tasty, crispy recipe to prepare and cherish on that asuspicious day. Kodubale is a mild spicy, deep fried Karnataka snack. Give a try to this recipe and celebrate Krishna Jeyanthi!!!

Here you go!!

Ingredients:

Rice Flour                                - 1.5 cups
Roasted Fried Gram Flour       - 3/4 cup (Porikadalai maavu)
All Purpose Flour                     - 1/4 cup (Maida)
Rava                                         - 2 tbsp (Sooji)
White Sesame seeds                 - 1 tsp (Ellu)
Asafoetida                                - a pinch (Hing)
Curry Leaves                           - few
Salt                                          - As required
Chili Powder                           - 1 tsp
Butter                                      - 1 tbsp
Oil                                           - for deep frying

Procedure:

• Roasted fried gram flour is nothing but roasted and ground fried gram. Chop curry leaves.
• Take a bowl. Add all the ingredients except oil to it. Add little water and start kneading the dough. The dough should be of chapathi dough consistency. Cover the dough and set it aside for 30 minutes. 
• Take a small ball from the dough as below

• Roll it with your palms similar to the below picture. Press it hard so that dough is evenly distributed

• Press the ends together.

• Heat oil in a pan for frying. Deep fry rolled out kodubale in oil. Drain excess oil. Your tasty and crispy kodubale is ready..

Sandesh

Sandesh

Sandesh is a high calorie milk sweet which is prepared using paneer. This is a slight variation from original recipe . we are using condensed milk to reduce the manual effort of keep on continuously stirring the milk and you can prepare this sandesh easily in minimum time and with minimum effort. The recipe follows.. 

Ingredients:

Paneer                                                  - 1 cup

Sweetened Condensed milk            - 1 cup

Ghee                                                    - to Grease

Grated Pistachios                             - 1 tbsp

Procedure:

1. Take a plate. Grease it with ghee and keep it aside.
2. In a non stick pan add Paneer and Condensed milk and heat it.
3. Once it gets heated reduce the flame and keep on stirring until it loses all the water.
4. Once it becomes dry transfer it to the already greased plate and allow it to cool.
5. Add pistachios to the top of it.
6. Cut it into desired shape when its still warm using knife or using any cookie cutter.