Diwalli Snacks

My Diwalli Snacks......Sorry friends for  posting it late  ,
                 These all items made by me....Muruku , Achu muruku  & Badhusha (this did't cum well) is fully my preparation...Laddo is prepared by  athai & me...Another item is missed in this plate is Athirasam  ,which is over before i took this snap...becoz this was taken after 4 days from diwalli.....We made only little athirasam....

I don't know y i became lazy nowadays.....posting very late ...sorry guys...my mind is not working ,thinking a lot...mood off often....ok will try to post regularly friends...

Will update the method of all these snacks later .....

PriRaj

Vinayaka Chathruthi Celebration

Happy Vinayaka Chathruthi to all.......

Today is vinayaka chathruthi and it is celebrated all over India .When i was a kid in my mom home, we celebrate this vinayakar chathruthi in a very grand manner. For this we will buy a Vinayakar Idol ,which is made of clay ,along with this we will buy a colourful umbrella , flowers,mavilai ,thooranam (we will tie this in the entrance of the house & in pooja room).We will put beautiful kolams in front of the house ,in pooja room.... Then my mom will make different varities of kozhukatai (modak) which is considered to be Lord Vinayakar's favorite dish , sundal, vada, payasam & keep in front of the vinayakar & will do the poojas. After the pooja finished we will keep small amount of of prasaathams first to crow ,after it eats we will eat . At the third day after pooja we will immerse the idol in well or we can put it in sea. This is our tradition of celebrating Vinayakar chathruthi......Sweet remembrance of my childhood festivals celebrations.Now i celebrated this Vinayakar chathruthi with my husband here in US in a simple way. This time i made this umbrella by myself to the lord Vinayaka with the things at home......

Kozhukattai Recipe:
Ingredients:

1. Rice Flour - 1 cup


2. Shredded coconut - 1 cup


3. Cardamon Powder - 1/4 tsp


4. Grated Jaggery - 1 cup (u can extra if u want)


5. Salt to Taste


6. Sesame Oil - 2 tsp


7. Water

Method:

First boil water in pan with salt to it & allow it to boil well .Now take the rice flour in a bowl & pour the boiling water (do not pour the boiling water fully ,add it little by little) to it & mix well with a spoon or spatula without any lumps till it comes to a soft dough(like chapathi dough) consistency & allow it to cool for 5 mins. Now for the filling ,mix jaggery ,shredded coconut ,cardamon powder in a bowl & keep it ready . After the dough is cooled, smear your hands with a little seasame oil & smoothen the prepared rice flour dough with your hand & make small balls out of this. Press the rice flour ball in ur palm and make a cup like & keep the coconut filling inside this and close it & leave a beak like appearence at the top . U can do any shape u want . Steam this Kozhukattai in the idli plates ( slightly rub the idli plates with some oil ) & pressure cook them .

Sundal Recipe:
Ingredients:

1. Channa /Chickpeas - 1 cup


2. Mustard Seeds - 1 tsp


3. Oil - 1 tbsp


4. Curry Leaves - 5 to 6 nos


5. Dry Red Chillies - 1 or 2 nos


6. Asafoedita - 1/4 tsp


7. Coconut grated - 1/4 cup (Optionsl)


8. Salt to Taste

Method:
Soak chana/chickpeas in water overnight.Pressure cook chana with some salt & enough water to it & cook until soft but not mushy. Drain excess water from cooked chana . Heat oil in a pan, add mustard and allow it to splutter. Then, add dry red chili, curry leaves and asafetida to it. Now add cooked chana/chickpeas to it & mix all well. Simmer for 3-4 minutes. If want u add grated coconut to the above and mix it well. check for the salt & turn off the flame.
Enjoy the Sundal its ready to eat ............

For Payaasam Recipe u can check out in my Desserts label.....

Iam sending this to Purva's FF Event ......

Krishna Jayanthi Celebration

Thattai Recipe:

Ingredients:

1. Rice Flour - 2 cups


2. Urad Dal - 3 tsp


3. Butter - 1 tsp


4. Asafoedita - 2 pinch


5. Pottukadalai Or Chana Dal - 1 tsp


6. CurryLeaves(finely chopped)- 5to6 os


7. Oil for Frying


8. SesameSeeds Or Cumin Seeds - 2 to 3 pinch


9. Salt To Taste

Method :

First fry the urad dal in a pan until it turns light brown ,allow it to cool & grind it to a fine powder . In a bowl ,take the 2 cups of rice flour add the 2 tsp of urad dal powder , asafoedita,sesame seeds or cumin seeds, curry leaves, butter, potukadali or channa dal ( soak this for about an hour before adding ) ,salt & mix all together with required amount of water & make it to a dough.Make a lime size balls of the dough & keep it ready .Now place the ball in between the 2 oil greased plastic sheets & give a press with ur palm .Heat oil in a kadai & deep fry it until its well cooked on both the sides & turns crisp & golden color. Cool it & store it in a air tight containers for about 2 to 3 weeks.........

Seedai Recipe:

Ingredients:

1. Rice Flour - 1 cup
   
2. Urad Dal Powder - 2 tsp


3. Asafoedita - 1 pinch
   
4. Butter - 1/2 tbsp


5. Sesame Seeds - 1 tsp


6. Asafoedita - 2 pinch
   
7. Shredded Coconut - 2 tsp


8. Oil for frying
   
9. Salt to Taste

Method:

Prepare the the Urad dal powder as mentioned above as in Thattai recipe .In a bowl take the 1 cup of flour , 2 tsp of urad dal powder , asafoedita, sesame seeds, grated coconut , butter & mix all together well by adding water carefully & make a stiff dough. Now roll the dough into smooth small balls by using our palm & put them in a paper towel or cloth . Deep fry the balls in hot oil at a medium flame ,until it turns golden & crisp. Drain the excess oil of the fried balls on a paper towel & allow it cool & then store in a air tight container for about 2 to 3 weeks......

Somaas Recipe:
Ingredients:

1. Maida or All pupose Flour - 2 cups


2. Ghee - 1/2 tbsp


3. Salt to taste


4. Oil for Frying

Filling Inside :

1. Rava - 1/2 cup


2. Shredded coconut- 3/8 cup


3. Powdered Sugar - 1/2 cup (if want u can add extra 1/4 cup,depend on ur sweetness)


4. Cardamon - 2 to 3 no


5. Cashewnuts - 1 tbsp (Optional)

Got the recipe from one of my friend Buji....
Method:
In large bowl ,put the maida or all pupose flour ,salt & ghee & mix all together with required amount of water & knead it a soft dough ( not too soft) ,cover it & keep aside for 1/2 hour. In the meantime , heat pan & add the shredded coconut & roast it in medium flame till it turns light brown & leaves an aroma .Then remove from the pan & keep aside . In the same pan ,add the rava & roast it in medium flame till it turns light color & remove this from pan & keep aside . Now powder the sugar & cardamon together in a mixie & keep it ready . Mix all the dry ingredients seperately in a bowl that is the roasted rava & coconut , powdered sugar & cardamon , cashews (if u want u can add ) & keep aside . The filling is ready.
Divide the dough & shape it to small balls ( as we do for poori ) .Dust the balls with flour & roll each ball like a thin poori . Now put 2 tsp of filling in the centre of the thin poori & close it with the other end (it gives a semi-circle shape) First press the edges firmly with ur hand so that the filling won't come out while deep frying then use a fork & press it all over the edges so that we will get design in the edges.
Heat oil in a pan & fry the stuffed puri's until it turns golden brown in color .Turn them carefully on other side so that its cooked well on both sides. (be careful while turning ,1st cook on 1 side & then turn the other side to cook ,don't be hurry while turning ). Cool & store in a air tight container ............Enjoy

Sending this to Purva's "FF" Event....