VINAYAKA CHAVITHI RECIPES

This is my last year vinayaka chavithi pooja its just for your glance. I made this ganesha using turmeric since I did not plan of making this there was nothing with me to decorate the god so used some jewels and petals of flowers. And I am posting the recipes of prasadams we offer to ganesha.. Since I was not able to post on that day I am posting it today. Hope you all will enjoy.......




Last year Pooja

This year festival

Recipe for Karjikai/Kozhukattai(Steamed dumplings filled with 3 different filling)

For the dough

Use home made rice flour for making this recipe.  If you do not have home made rice flour use Idiyappam flour which comes out absolutely fantastic.  The outer cover with Idiyappam flour comes as good as the rice flour made at home.  So don't worry if you cannot make rice flour at home. 
 

Ingredients :

Rice flour(You can use store bought Idiyappam flour) - 1 cup

Water - 1 1/4 cup

Salt - a pinch

Method :

1. Heat the water in a vessel add the salt to it.

2. When water boils, sim the flame and add the ric flour and mix quickly so that lumps will not form.

3. Now switch of the flame and keep close aside for 10 minutes.

4.Then knead well by adding warm water or diluted warm milk with little oil to smooth dough.

5.Make small balls out of the dough and keep closed otherwise it gets dried.

6.For making the modakam the mould is available you can use or just make like cup shape and fill with stuffing close the edges to get pear shaped one.

7. For semi circular shape again u can use chappathi maker press it the keep in the mould and close it.

8. Since I did not have both chappathi maker as well as mould I just did with hands. Just make small cup and using two hands make it to big one stuff the filling and seal the edges and twist it to get the design.

9. Now steam these for 15 minutes in high flame.

Stuffings :

I did two types of stuffing which is coconut and sesame.

For coconut stuffing :

Coconut scrapped - 1/2 cup

Sugar-1/2 cup

Cashews - few chopped finely

Ghee - tsp

Cardamom powder - 2 pinch

Method :

1. Mix both coconut and sugar keep aside for 10 minutes.

2. Now put this in a vessel and heat in low flame until sugar melts well and coconut is cooked if u touch and see u will feel sticky. Add the cardamom powder.

3. Now fry the cashew in the ghee and add to the coconut mixture.

4. Let it cool down and they seperates. U can make this before day itself and store in airtight container.

Sesame filling

Sesame - 1/2 cup

Jaggery grated - 1/2 cup

Method :

1. Fry the sesame in the pan and let it get roasted slightly.

2. Let it cool , then u powder it with jaggery and use for stuffing.

3. Even this u can make a day before and store in the air tight container.

Udhu untallu or Steamed Dhal Balls

Toor dhal- 1 cup

Urad dhal- 1 handful

Cummin seeds - 1 tsp

Pepper - few

Green chilli - 1

Red chilli - 2

Coconut - 1 tbsp

Asafoetida - 1 tsp

Handful of soaked channa dhal in water

Seasoning:

Mustard - 2 tsp

Oil

salt

Curry leaves

Method:

1. Soak the dhal in water for 1 hr then coarsely grind with other ingredients and ferment overnight.

2.Then season with mustard and curry leaves add the channa dhal to it.

3. Make small balls and steam it for 15 minutes.

4. Once steamed make to proper balls again and its ready for pooja.

Sundal( Seasoned legumes)

White channa - 1/2 cup

Black channa - 1/2 cup

Green gram - 1/2 cup

Dried grean peas - 1/2 cup

Ginger - 1 inch

Green chilli - 3

Asafoetida - 1 tsp

Curry leaves

coriander leaves

Lemon juice according to your sourness

coconut scraped - 1 tbsp

Mustard - 2 tsp

Urad dhal- 2 tsp

Oil little

Method:

1. Soak all the bean and legumes overnight and pressure cook and drain the water . dont throw the water it can be used for making rasam(chaaru) its so healthy.

2. Now grind the ginger and chilli to paste.

3. Season with Mustard, urad dhal, Asafoetida Curry leaves and add the ground ginger chilli paste.

4. Fry it and now add the boiled bean add the lemon juice, salt, coconut and mix well until they are well blended.

5. Garnish with chopped coriander leaves now it is ready for pooja.