REPOSTING FOR THE EVENTS

I am reposting this recipes to Purva and Priti 's Festive Food Event - FF . Wish You All Happy Long Weekend.

This is my last year vinayak 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



For the dough

Ingredients :

Rice 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.