Paal Kozhukattai - Version 2

Coming to day 3,themed under vegan sweets in Blogging marathon#77 is Paal Kozhukattai.
Paal Kozhukattai is a sweet that can be made in so many ways.In our hometown its made in a different way and I have shared it here.

But today's version is completely different from ours and I got this recipe from a good friend of mine.As the original recipe is with idiyappam flour,I made with it.If you are using the regular rice flour slightly dry roast it without changing the color.

The kozhukattai turned out so soft and kids loved it.If you are using the regular rice flour slightly dry roast it without changing the color and use it.

                                                                    

                                                            
                                      Paal Kozhukattai - Version 2

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   Basic Information

   Preparation time 20 minutes
   Cooking time 15-20 minutes

   Serves 2(generously)

   

  Ingredients

  

Ingredient	Quantity
Idiyappam flour or rice flour	1/2 cup
Water	1.25 cups
Thick coconut milk/thengai paal	1 cup
Thin coconut milk	1/2 cup
Grated coconut	1 tbs
Jaggery/vellam	1/2 cup
Cardamom powder/ellai podi	1/ tsp
Salt	1/4 tsp
Neutral oil	2 tsp

    

  Method 

• Heat a pan with water,grated coconut,a tsp of oil and salt.Once it boils add in the idiyappam/rice flour and mix it well.Cook it until the water absorbed and thick mass of dough is formed.
• Once the dough becomes warm enough to touch,smooth it well.Grease the hands with little oil,take a blueberry size of dough and roll it to a smooth ball.

• Arrange the rolled ball in a steamer plate.Continue for the rest of the dough.Keep 3-4 rolled balls aside and steam the rolled balls in a steamer for 5-6 minutes or till it cooks completely.
• Meanwhile melt the jaggery with 1/4 cup of water in a MW and strain it.Also mix 2 tbs of water with the dough balls and make it into a thin paste,Keep it aside.
• Now in a separate pan heat the thin coconut milk and 1/4 cup of water.

• To the coconut milk mixture add the cooked ball and the dough paste.Mix it well and cook it for 2 minutes.At this stage add in the melted jaggery syrup.

•  Let it cook for 2-3 minutes in a medium flame.Now add in the thick coconut milk and allow it to cook for one boil.Add in the cardamom powder and mix it well.Put off the flame.

• Serve it warm.

• After adding the thick coconut milk,do not boil it for long time.
• Instead of making round balls,the dough can be rolled into oblong shape.
• After adding the rice flour to the boiling water stir it continuously to avoid lump formation.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Kadalai Paruppu Payasam/Channa Dhal Payasam /கடலை பருப்பு பாயசம்

Payasam is our family's favorite and I often make it.Most of the Fridays prasadam would be either payasam or kesari.

We are starting the Blogging Marathon#77 edition,sharing Vegan Sweets.Coming to vegan options of Indian sweets,coconut milk is a great substitute.

Today's recipe is a simple yet flavorful payasam made with channa dhal.This payasam needs only 10-15 minutes if the coconut milk is ready.

                                                                    

                                                            
                                            Channa Dhal Payasam/Kadala Paruppu Payasam

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3

   

  Ingredients

  

Ingredient	Quantity
Channa dhal/kadalaparuppu	5 tbs
Jaggery/vellam	3/4 cup
Coconut/thengai(grated)	1/2 cup
Neutral oil	1 tsp
Cashews and almonds	2 tbs(chopped)
Cardamom powder/ellakai	1/4 tsp
Edible camphor/pachai karpooram	small rice grain size

    

  Method 

• Dry roast the channa dhal in a medium flame till a nice aroma comes out.Pressure cook the roasted channa dhal for 5-6 whistles.

• Meanwhile extract the coconut milk by grinding the grated coconut with enough water.Strain it and keep it aside.Also melt the jaggery with 1/4 cup of water and strain it and set it aside.

• Now slightly mash the cooked channa dhal and to this add the melted jaggery.Cook it for 5 minutes in a medium flame or till it becomes thick.Now add the cardamom powder and mix it well.

• Now add in the coconut milk and let it cook for one boil.Put off the flame.In a tsp of oil fry the chopped nuts till golden and add it to the payasam.Add in the edible camphor and mix it well.

• Serve it hot or cold.

• After adding the coconut milk,do not boil it for long time.
• Amount of jaggery can be altered according to personal preference.
• Coconut pieces can also be fried along with nuts.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note.
Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina.
Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.

                                               

                                         

                                                                              

                                        Sweet Adai/Inippu Adai

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   Basic Information

   Preparation time 25 minutes
   Resting time - 10-15 minutes

   Cooking time 3-4 minutes/adai

   Makes 4-6

  Ingredients

Ingredient	Quantity
Wheat flour/gothumai maavu	1/2 cup
All purpose flour/maida	1/2 cup
Rice flour/arisi maavu	1/4 cup
Coconut(grated)	3  tbs
Jaggery/vellam	1/2 cup
Salt	1/2 tsp
Baking soda	a generous pinch
Cardamom powder/ellakai podi	1/8 tsp
Ghee/nei	to cook adai

   
 

  

  

 Method 

• Melt the jaggery with 1/4 cup of water and pass through a strainer and keep it aside.

• Take the flours,grated coconut,salt,cardamom powder, in a bowl.To this add jaggery syrup and mix it well.Adjust the consistency with water.Let it rest for 10-15 minutes.

• Now mix the cooking soda well to the batter.Heat a dosa pan preferably iron pan or non stick pan.To this add a ladleful of batter and spread it to a thick pancake(no need to spread too thin).Drizzle a tsp of ghee and cook it in a medium flame.Flip it to the other side and cook it for a minute and drizzle one tsp of ghee.Remove it from the griddle.

• Serve it warm.

• Keep the flame in a medium to get a nice crispy edges.
• Coconut bits also can be added to give an extra taste to the adai .
• Cook the adai in a medium flame.

Enjoy........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Karthigai Adai /Karthigai Milagu Adai /Arisi Thengai Adai

Today's recipe is an authentic adai made during Karthigai Deepam festival in certain households in Tamilnadu.
As we don't have the custom of making this adai during the festival never got a chance to make it.But I got tasted this one from my neighbor back in India.
Coming to the recipe,so many variations can be made and each household has their own recipe.
Some uses more dhal and less rice,some may use variety of dhals also uses some red chilly along with black pepper.This recipe also, I noted down from my neighbor who used to share this one for Karthigai Deepam..
Also the consistency of the batter needs to be on the thicker side..Here I used the ladle and spread it on the iron dosa pan.In some places a thick batter is made and pat on a banana leaf and transferred to the griddle and cooked.
This adai doesn't need any special accompaniments,tastes good as such.But traditionally butter and jaggery is served as it has black pepper.Off to the recipe.........

                                               

                                         

                                                                              

                                                 Karthigai Adai/Karthigai Milagu Adai

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   Basic Information

   Preparation time 25 minutes
   Soaking time - 2-3 hours

   Cooking time 4-5 minutes/adai

   Makes 3-4

  Ingredients

Ingredient	Quantity
Idly rice	3/4 cup
Raw rice/pacharisi	1/2 cup
Toor dhal/thuvaram paruppu	2 tbs
Channa dhal/kadala paruppu	2 tbs
Urad dhal/ulutham paruppu	3 tbs
Black pepper/milagu	2 tsp(coarsely powdered)
Coconut(grated)	1/4 cup
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Coconut bits(finely chopped)	1-2 tbs
Curry leaves	1-2 sprigs(roughly chopped)
Oil	to make

   
 

  

  

 Method 

• Wash and soak the dhals and rice with water.Let it soak for 2- 3 hours.After soaking completely drain the water and grind the rice,dhal and grated coconut,salt with little water to a bit coarse paste.Transfer the ground batter to a bowl.

• To this add the finely chopped coconut,curry leaves . Add in coarsely ground pepper and asafoetida and mix it well.The consistency should be as shown.Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it. Do not spread it too thin,it should be slightly thicker.Make a small hole in the center of the batter as soon as after spreading.

• Drizzle a tsp of oil in the center and sides, cook it in a medium flame for two minutes.,Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the griddle.

• Serve it with jaggery and butter.

• Keep the flame in a medium to get a nice crispy edges.
• Coconut bits give a nice taste to the adai .
• A tsp of cumin also powdered along with black pepper and added.

Enjoy..................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the rava recipes in Tamil cuisine.
When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention.
The method of making this kozhukattai is same as upma kozhukattai,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............

                                                       

                                                            

                                                          Rava Kozhukattai/Rava Pidi Kozhukattai

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   Basic Information

   Preparation time 10 minutes

   Soaking time 10 minutes

   Cooking time 20 minutes

   Makes 15-17

   

  Ingredients

    

Ingredient	Quantity
Semolina/rava/white semolina	3/4 cup
Moong dhal/paasiparuppu	2-3 tbs
Coconut (finely chopped)	3 tbs
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Asafoetida	generous pinch
Green chilly/pachamilagai	2(finely chopped)
Salt	1 tsp
Hot water	2 cups
Coriander leaves(finely chopped)	1 tbs
Curry leaves/karivepillai	few leaves
Oil	2 tsp

  Method 

• Heat the oil in a pan and splutter the mustard seeds,add the urad dhal,let it fry.Add in green chillies,curry leaves and the asafoetida.Now add the semolina and fry it for couple of minutes in a medium flame.Add the soaked moong dhal.

• Mix it well and to this add the hot water, give it a mix,add the salt.

• Let it cook for 2-3 minutes or till the water gets absorbed.Add the finely chopped coconut and coriander leaves to it and put off the flame.Mix it well and let it cool down for 3-4 minutes. 

• Meanwhile grease the idly plate with few drops of oil and keep it asideNow take a big gooseberry size of prepared dough in the hand and close it with fingers and make a fist.

• Arrange the prepared kozhukattai on the idly plate.Also keep the idly pot on the stove with water and let the water boils for 2-3 minutes.Once the water gets boiled,keep the plate inside.Cook it for 3-4 minutes or till it gets cooked completely,put off the flame.Take out the plate and let it rest for a minute.Remove the cooked kozhukattai from the plate.

• Serve it warm with coconut chutney

• Instead of making fist(pidi) shape,it can be rolled into balls.
• Grated coconut can be used instead of pieces.
• The amount of water depends on the quality of the rava,if the rava is on the coarser side then need little more water to cook.
• Do not cook the kozhukattai for long time,also while steaming the kozhukattai the water in the steamer/idly pot should be boiling.

Enjoy......................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Sumber http://www.naliniscooking.com