Puttu

Ingredients

1 cup raw rice
1 cup jaggery
1/2 tsp cardamom powder
Few roasted cashews

Dry roast the raw rice well till it becomes slightly brown. Cool and grind it to a fine powder. Slowly add hot water to this and keep mixing. It shouldnt become a dough and should remain powder as well as wet. Pressure cook this for 2 whistles and cool.

Heat the jaggery with little water and allow it to boil till it gets the consistency as required for making ladu (drop a bit of jaggery syrup in water and it must be easy to make a small ball of it). Slowly add the steamed rice powder to it and mix well. Add the cardamom powder and cashews as well. Cook for 2 minutes and switch off the gas. When it cools it will get seperated and loose.

Stays good for 2 to 3 days.

Sending this as well as Peanut masala bhath to FIC :brown event hosted by Sunshinemom.

Also sending this to Vaishali's Sweet Vegan event.

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Nonbu Kozhakattai

This is a special dish made in tamil brahmin households on the day of Kardiyaan nonbu (that falls today this year). It is a festival among married women to pray for the long life of their husbands and among unmarried girls to get a good husband.

Ingredients

2 cups rice
1 cup grated jaggery
1/2 tsp cardamom powder
Some coconut pieces
2 tsp ghee
Half cooked lentil beans- a few

Fry the rice well without any oil/ghee and cool. Grind it into fine powder. You could also use readymade rice flour, but remember to roast the flour before using.

Add some water to the jaggery and heat it till the jaggery dissolves. Now add the cardamom powder, coconut pieces, lentil beans and the rice flour and mix well without any lumps.

Make small balls of it and flatten it. Steam in the idli cooker after greasing the plates with a little ghee. Serve hot with unsalted butter.

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Kozhakattai and Sundal

This time for ganesh chaturthi, tried out kozhakattais for the first time...they came out really nice. I followed the recipe given by Viji.

For Kozhakattai (Modak)

1 cup raw rice

A pinch of salt

2 tbsp milk

For coconut filling

1 cup grated coconut

3/4 cup jaggery

1/2 tsp cardamom powder

For sesame seeds filling

1/2 cup roasted black sesame seeds

1/4 cup jaggery

1/4 tsp cardamom powder

Soak the rice for an hour in sufficient water. Drain out the water and grind to a fine paste with 1 cup of water. Heat one more cup of water in a vessel and add a pinch of salt and milk to it. When it starts boiling, add the rice paste and keep stirring on low flame for 15-20 minutes. To check if the dough is ready, spread a drop of oil on the palms and take a small ball of the dough. Knead well and roll out into a long thread. If it doesnt break, then the dough is cooked well and of the required consistency. Switch off the gas and cover it with a wet cloth and let it stay covered for an hour.

For the coconut filling, heat the jaggery with some water and when it starts boiling add the cardamom powder and grated coconut. Cook till it becomes one big lump. Cool and make small balls of it.

For the sesame seeds filling, grind the sesame seeds, cardamom powder and jaggery together. Make small balls of it.

Now make small cups of the rice dough and keep the desired filling inside. Now shape it into modak/kozhakattai. Repeat for the rest of the dough. Also you could make small rounds of the rice dough, spread the filling in half of it and cover it with the rest of the dough to get semi-circle shape.

Steam the kozhakattai for 5-8 minutes in the idli cooker. Cool a bit and serve Lord Ganesha's favourite prasadam.

Also, I made sundal and semiya payasam.

For Sundal-

Ingredients-(Translation)

1 cup Chick Peas/Kabuli Chana (to be soaked in water overnight)(red or white chickpeas)

2 tsp of oil

1 tsp Coriander Seeds

2 tsp Bengalgram dal

2 tsp Blackgram dal

1 tsp of mustard seeds

1 Red Chilli

4 tbsp of grated coconut

Salt to taste

Few curry leaves

Pressure cook the soaked chick peas.

In a kadai, first roast 1 tsp of bengalgram dal, 1 tsp of black gram dal, red chilli and 1 tsp of coriander seeds. Grind it with coconut.

Now heat oil, add mustard seeds and the remaining 1 tsp of bengalgram dal and blackgram dal. Add the curry leaves and then the cooked chick peas. Dont throw away the water used to cook the chick peas. Add them also here and cook till the water is absorbed. Now add salt and the grinded masala paste.

Mix well and serve.

Semiya Payasam

Ingredients-(Translation)

1 cup vermicelli (semiya)

1/2 cup sugar

1 cup milk

Few Cashews

2 tbsp of ghee

First roast the cashews and vermicelli in ghee and when it starts turning brown, add 1 1/2 cups of water to it. Let it cook for five minutes.

Now add sugar to it and cook for 2 more minutes.

Let it cool a bit and then add the milk to it.

Serve hot or after refrigeration.

And now for the most interesting part-

The rice flour mix made for kozhakattai was more than the sweet filling for it. So, my mom suggested to add some salt, green chillies, curry leaves, mustard seeds, bengalgram dal and blackgram dal and make salt kozhakottai of it...

If you end up with more filling, then go for Sugiyan

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