VINAYAGAR CHATURTHI RECIPES | GANESHA CHATURTHI RECIPES

Vinayagar chaturthi | Ganesha chaturthi 2013 falls on 9th September. I have compiled all the recipes which we make for Vinayakar chaturthi | Ganesha chaturthi | Pillayar chaturthi in one place, so that it will be easy for you all readers. Wishing you all a very happy celebration and May Lord Ganesha shower you most and  more blessings in all your Endeavors.Click on the images to get the recipes.
Check out Ganesha Chaturthi recipes 2014

UPPU KOZHUKATTAI

                                   

Technorati Tags: vinayagar chaturthi recipes,ganesha chaturthi recipes,ganesha chaturthi 2013,pillayar chaturthi recipes,Indian festival recipes,recipes for vinayakar chaturthi

FRIED MODAKAM |FRIED MOTHAGAM RECIPE |GANESHA CHATURTHI RECIPES

Fried modakam | fried modhagam we generally do for Chaturthis which comes every month also called as “Sankatahara Chaturthi or Sankashti”. We also make this during Ganapathi homam at house and also during house warming ceremony,seemanthan(baby shower) and other auspicious homams we make at home. This fried modakam is made along with nei appam on the previous day night. This will stay perfect for 1-2 days even if we keep at room temperature. After i got married, in the nearby ganesha temple to our house , during chaturthis the priest will come and give prashadam before he leaves home. 4 fried modakam along with coconut, betal leaves, flowers and all he will give. Those modaks will be very small and look cute too. So whenever i make at home i make miniature modakams only.

This time while i was making , while  frying one by mistake one modak got opened and the jaggery poornam came out and messed up the oil. Though immediately i took the others and changed to a different pan with oil and fried, you could see some spots of jaggery on the modak. This deep fried modakam is totally addictive and will be crispy too.
INGREDIENTS: MAKES 12- 13 MODAK

COCONUT(scrapped)	1/4 CUP
JAGGERY	1/4 CUP
CARDAMOM POWDER	A PINCH
MAIDA | ALL PURPOSE FLOUR	1/4 CUP
SALT	A PINCH
GHEE	1/4 TSP
WATER	TO KNEAD DOUGH
OIL	FOR DEEP FRYING

METHOD:

• Ina bowl put maida and add salt. Knead it into a smooth dough and grease this with ghee  keep it covered aside.

• Make the poornam as we do for the normal Thengai poornam kozhukattai.
• Combine the jaggery and coconut and cardamom powder. Saute this till it comes into a whole mass. Put off the flame.
• When it is cool, make this into small equal sized ball.
• Do not make it too thin, else the poornam will come out while frying.
• Cut this into small roundels using a sharp lid.

• Place the poornam into this and seal this carefully and make it as a modak shape.

• Repeat the same for the rest of the dough and poornam.

• Heat oil for deep frying, When it is hot, bring the flame to low.
• Deep fry the modakams till the out cover turns a golden brown colour.
• Do not fry in high heat, as it tends to burn very fast. And even it will not turn crispy too.

• Drain them in a kitchen towel.

NOTE:

1. I have tried with whole wheat flour too, but it was not too not crispy.
2. Seal the modakams carefully, else it will open up while frying and mess up the oil.

Technorati Tags: fried modakam,kozhukattai recipes,fried mothagam,ganesha chaturthi recipes,Mothagam recipes,deep fried modakam,tamil brahmin recipes

  

GRILLED CHEESE SANDWICH RECIPE | SANDWICH RECIPES | KIDS FRIENDLY SNACKS

Very recently, i got a sandwich maker as a compliment for signing an aircon service contract for an year. Actually i was planning to buy this for a long time , though i was using that before after that it got repair, i was postponing to buy it . But finally i got this and wanted to make sandwich for kids. My kids loved this a lot and Varun named it Pizza Sandwich. So if you want to pack some interesting snack for kids lunch | snack box , then go ahead and try this one.

INGREDIENTS:

WHOLE WHEAT BREAD	4
TOMATO	4-5
CAPSICUM	1/4
OREGANAO	TO TASTE
RED CHILLI FLAKES	TO TASTE
MOZZARELLA CHEESE	AS NEEDED
BUTTER	TO SPREAD ON THE BREAD

METHOD:

• Spread butter on one side of the bread. Cut the tomatoes into rounds slices. I used baby tomatoes. If using normal tomatoes make the quantity to 1.
• Place the tomato slices on the other side of the bread which is not spread with butter.
• Spread cheese on this.

• Sprinkle oregano and red chilli flakes ( if using) on this.
• finely chop the capsicum and sprinkle few on it.

• Place another slice of bread and it and place this carefully on the sandwich maker.
• Spread little butter on the top. This is optional. If making for kids or if packing for kids box add butter.
• Repeat this for another set of bread.

• Cook the sandwich in the sandwich maker.

Note:

1. I used whole meal bread, you can use white bread too.
2. If you want you can use chopped onions too.
3. You can use any variety of cheese. Even cheese slices will work out.
4. Even you can finely chop the tomatoes and mix with cheese capsicum, oregano and red chilli flakes.  Stuff this inside the breads and make the sandwich.

Be creative while making this Pizza sandwich.
Check out my other sandwich recipes too
Pinwheel Sandwich
Sprouted green gram sandwich
Cabbage paneer sandwich

Technorati Tags: Grilled sandwich,Grilled cheese sandwich,kids friendly recipes,easy sandwich recipes,vegetarian sandwich recipes

POORI RECIPE | HOW TO MAKE POORI | SOUTH INDIAN BREAKFAST RECIPES

When i posted the recipe of POORI MASALA | POORI KIZHANGU, few readers were asking to post the recipe of how to make poori too. Though i make it twice a month, but never had a chance to click the making of Poori as either it would  be on weekends or on a weekday morning breakfast. Finally i made poori for kids snack , after they come from school, generally they eat meals as they normally take some tiffin like idli, paratha, chapathi or bread for lunch. When i made this around 3 pm suddenly i thought i would click poori so that it will be useful for readers too. So in a hurry i clicked and posting the recipe now.
check out my

• Palak poori recipe
• Bhatura recipe

Scroll down to note down the tips as how to make poori in advance if you have guests coming to home.

KANDATIPPILI RASAM RECIPE | PATHIYA SAMAYAL RECIPES

Kandantippili rasam i wanted to post for a long time , but somehow i didn’t search for that in Singapore, but when my mom visited me last month bought this for me and i wanted to start a series of recipes which we used to give for moms after delivery , commonly called as Pathiya samayal in Tamil and Postpartum food in English.  My athai used make this for me when i delivered my second kid Varun, and  she used to tell this kandantippili rasam helps in digestion too. Now a days we generally do not follow pathiyam after delivery and in my case too when i deliverd my first child 12 years back my mom strictly followed pathiyam but for the second one after 4 years i never follow any strict pathiyam. This kandantippili i don’t know what is is the English term of this but you can get this easily in most of the small shops in chennai. I will be posting some Postpartum food which we generally follow at our house, more frequently here.

Before moving on to the post, thank you so much for trying out the Gokulashtami recipes and i am overwhelmed to see the mails . Thank you so much again.
INGREDIENTS: SERVES 4

KANDATIPPILI	4-5 sticks
TOOR DHAL	1 TBLSP
BLACK PEPPER	1 TSP
JEERA	1/2 TSP
TAMARIND EXTRACT	1 AND 1/2 CUP
TURMERIC POWDER	1/4 TSP
GHEE	1/2 TSP
COOKED TOOR DHAL	1/2 TBLSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
ASAFOETIDA	A PINCH
SALT	AS NEEDED

METHOD:

• Dry roast the kandantippili , toor dal, black pepper .
• Powder it finely in a mixer along with cumin seeds.

• Soak a small lemon sized tamarind and extract the juice from this.
• In a vessel add the tamarind water, 1 tblsp of the ground powder, salt, asafoetida, turmeric powder.

• Let this boil for 7-9 minutes in a low flame.
• Add 1 and 1/2 cup of water to the cooked toor dal and add this to the boiling mixture.
• Let this become frothy , add curry leaves and switch off the flame.
• Temper with mustard seeds in ghee.

• Super flavourful rasam is ready for serving.

Note:

1. You can make the powder in bulk and make rasam whenever you want.
2. If you want you can add 1 tomato (pureed) while boiling. But for pathiyam tomaotes will not be added.
3. You can add 1/2 tsp of coriander seeds while roasting if you want.

       

Technorati Tags: kandatippili rasam,pathiya samayal,postpartum food,herbal rasam,South indian postpartum food,tamil brahmin recipes

RAVA UPPU SEEDAI RECIPE | GOKULASHTAMI RECIPES

Gokulashtami is always special to my mother i law as she always tells me to make as many items as possible to offer Neivedhyam for Lord Krishna. Two years back when i was talking to her she told that she made Rava uppu seedai for Krishna jayanthi and she learnt the recipe from her friend. At that time i didn’t remember asking her the recipe but last week suddenly i remembered that conversation while talking to her and asked her for the recipe. She couldn’t give exact measurements but i was bit worried whether the seedai will burst as rava is bit coarse in texture. But she told me to try in small quantity but she told the rava uppu seedais didn’t burst. Later after 2 days, while talking to my relative here, she was mentioning her mom will make rava seedais and to my luck she is now in Singapore now to visit her. So mami instructed me properly the recipe of Rava uppu seedai and following her recipe i made it correct.These Rava seedais turned out crispy too. Thanks to your mom Chitra.

INGREDIENTS

RAVA | SOOJI	1/2 CUP
POTTUKADALAI |CHUTNEY DAL|ROASTED GRAM	1 TSP
COOCNUT (SCRAPPED)	1 TSP
BUTTER	1/2 TBLSP
SALT	AS NEEDED
SESAME SEEDS(WHITE)	1/4 TSP
OIL	FOR DEEP FRYING

METHOD:

• Powder the rava and pottukadalai  in a mixer. You can even powder the pottukadalai  alone finely. My rava was bit coarse i felt and so i powdered it too.

• Dry roast the coconut and sesame seeds separately till golden brown.
• Add butter , salt and the roasted coconut, sesame seeds and the ground rava and pottukadalai.

• Knead the dough into a soft pliable dough. This will take very less water 1 to 2 tblsp.
• Cover this and keep it aside for 45 minutes.

• After that make small balls out of this and allow this to dry in at kitchen towel or a while cloth for 10 minutes.
• Heat the oil for deep frying.  Carefully drop this in oil and deep fry in a low flame till  nice golden colour.
• Drain this in a kitchen towel to absorb the excess oil.

• Rava Seedais are ready for neivedhyam. 

Note:

1. Adding pottukadalai is optional. I just added out of my own interest as the original recipe mami gave was without pottukadalai. I just added for binding.
2. But do not add more than the proportion mentioned. It will become soggy.
3. You can add 1 tsp of rice flour too instead of roasted gram dal, but if adding rice flour roast it nicely and sieve and then add.
4. Red chilli powder can be added to enhance the taste.

Technorati Tags: rava uppu seedai,krishna jayanthi recipes,rava seedai recipe,gokulashtami recipes,janmashtami recipes,Recipes using rava