Just to share with you….
Vinayagar chaturthi is celebrated as the birthday of Lord Ganesha. Vinayagar Chaturthi is grandly celebrated in India.Lord Ganesha /Vinayagar is the Son of Lord Shiva and Parvati. The festival Vinayaka Chaturthi is an occasion or a day on which Lord Ganesha makes his presence on earth for all his devotees. Whenever we remember “Vinayagar chathurthi ” /”Ganesh chathurthi” the first thing comes in our mind is “KOLUKKATAI”. There are different types of Kolukkattai’s (both sewwt and mirchi) but we used to make this kara kolukkati always at my home. This can be eaten as tiffin as well as snack too.
Ready for cooking
Kolukkattai
Ingredients
- Idli rice -2 cups
- Coconut grated – 1/2 cup
- Salt – to taste
- oil -2 tsps
- Mustard seeds – 1 teaspoon
- Curry and corriander leaves
- Channa dal /kadalaparuppu – 1/2 tsp
- Urudal – 1/2 tsp
- Green Chillies – 4-5
- Onion medium size – 1
Preparation
- Soak the rice forminimum of 2 hours and grind it into a thick coarse batter with salt (thick and close to rava consistency so that you can make shapess).
- Chop the onions, chillies, curry leaves and coriander leaves.
- Heat the pan with oil. Temper the mustard seeds, channa dal & urud dal. When it starts spluttering, add the onions, chillies and curry/corriander leaves.
- Fry for few minutes and add the grated coconut.
- To this add the grinded bater and mix well . Add salt if needed.
- Then add the coriander leaves and mix well.
- Now make them into small portions and steam it in a idli pot / cooker for 10-15 minutes
Tips
Some of the variations you can try are :
- You can replace green chillies with red chillies.
- The chillies can be ground along with the rice to serve children.
- Instead of grated coconut you can cut the cocount in to very small pieces and grind along with rice OR you can add the finely chopped pieces to the batter directly.
Just to share with you……
This recipe I got from SunTv’s local kitchen. The reason why I am posting this is ,this can be treated as Kids food. Kids will love it and itz healthy food too. For kids who don’t like chutneys this dosa is good since it can be eaten like a snack. Speciality of this dosa is no need of Fermentation and also no need for Urud dhal.
CARROT DOSA
Ingredients
- Idli Rice (or) raw rice – 1cup
- Carrots – 2 (not baby carrot)
- Red chilli -5( upto 7)
- Perungayathool – 1/4 tsp
- Cumin (jeera) – 1/2tsp
- salt- as needed
Preparation
- soak the rice for atleast 5 hrs.
- Grind the rice, chillies,grated carrots,Perungayathool(asefotedia powder),Jeera seeds,salt by adding little water in mixie like dosa batter. Don’t make the batter too watery.
- Heat the dosa tava. When it is ready pour the batter and spread and sprinkle little oil on the top. When it is done on one side turn it and cook other side too.
- Sometimes dosa may break. So pay little attention while turning the dosa.
- Serve hot with your favourite chutney’s.
Just to share with you……
Are you feeling bored to eat same type of food again and again? Letz try somithing different which is easy to make, Colorful , kids and adults will love this which is made with grated Carrot and seasoned with Indian spices.
Normally all kids like idli’s and dosa’s . But many kids like mine they don’t want to eat with chutney or sambar. If that is the case what to do? For those kids I have nice idea. If you make your idli colorful they are really going to love it. If they are not taking chutney/sambar also fine because we are going to make this colorful idli with some veggies. While making for kids avoid chillies. If your kid is too small then just make carrot idli without adding the temoering things like urad dal etc.
They are going to love this idli which is having grated carrot topping. when you pack this for their tiffin box they really going to enjoy showing this decorated idli to their friends.
Masala Idli
Ingredients
1. Idli batter
2. Curry leaves and coriander leaves handful chopped finely.
3. Grated Carrot, Boiled peas
4. Grated Ginger 1 tsp
5. Finely chopped green chilli
6. Oil or Ghee 1 tsp
7. Mustard, Urad dal, Channa dal for seasoning.
8. Hing/turmeric powder little
Preparation
1. In Idli batter, mix 3/4 of grated Carrot, Peas, Curry leaves, Coriander leaves, Chopped ginger.
2. Heat oil and season with Mustard, Urad dal, Channa dal and Hing, pour the seasoning over Idli batter and mix gently.
3. In a greased Idli plate, sprinkle remaining grated Carrot on each pit and on top of it pour Idli batter
4. Steam till the Idli is cooked.
Know about TamilNadu APPAM
Appam is a famous South Indian dish. Appam are bowl-shaped rice pancakes cooked on one side only in a curved iron pan. They are typically served with a coconut milk curry. Even if you can’t duplicate the distinctive form, the sweet, yeasty flavor of this recipe is authentic. A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.
Facts about Coconut
Nutritional Highlights (Coconut (meat, raw, unsweetened), 1 cup, shredded)
Calories: 283
Protein: 2.7g
Carbohydrate: 12.2g
Total Fat: 26.8g
Fiber: 7.2g
Iron 1.9mg
Selenium 8.1 mg
Sugggestion for a person who is already having Cholestrol
One cup of fresh coconut milk contains 50 grams of saturated fat from the … so I don’t think it would be a good choice to use coconut milk very often.So such people can try appam with different chutneys like Tomato-onion chutney.
Appam
Appa Chatti
Ingredients
1. Raw rice – 2 cups
2. urud dal – 1/4 cup
3. fenugreek seeds-1/4tsp
4. Soda salt / baking powder – a pinch
Preparation
1. Rinse and soak rice,dal together for minimum of 4hrs in water .
2. Grind them by adding water
3. Add salt and keep it aside for 8 hours for fermentation.
4. Before making appam mix soda salt / baking powder to batter and stirr well.
5. Heat Appa kadai ,pour one spoon of batter and take kadai in hand and give on full rotation so that batter will spread on kadai and cover it with lid. Don’t flip (turn on other side) appams.
6. Serve hot with coconut milk or chutneys
Coconut Milk Preparation
1. Grind grated coconut by adding water and extract only the coconut milk by filtering
2. Add required sugar to that milk.
Side dishes
Coconut chutney, Coriander chutney, Tomato onion chutney
Pudhina chutney, Peanut/groundnut chutney, Garlic chutney
Tips
1. Ensure that the centre of the appam is at least an inch thick by pouring more batter in the middle.
2. Adding coconut as another ingredient while grinding gives you more taste.
Just to share with you…
Paniyarams are a tasty treat. It is somewhere between idli and dosa – soft on the inside and crispy on the outside. My family loves paniyaram very much. Kuzhi means hole (literally) in tamil and paniyaram, may be the name of the dish. We can make Paniyarams with left over idli/dosa batter also. My grandma used to say at the time of their marriage itz a tradition to make Paniyarams and Idiappam for puthumappillai when they go to in-laws place for the first time. My grandma’s riddle for Panniyaram I always love and remember while making paniyaram .
Riddle with Explanation
Sala salanguthu oru kuruvi
Explantion: to check whether pan is hot or not first they will sprinkle some water then they pour oil in the holes and noice occured during this activity in tamil is sala salanguthu. Kuruvi means bird used for rhythm.
Salorunguthu oru kuruvi
Explanation : when you pour batter in holes it will make some noice that noise is salorunguthu.
Kothikodukkuthu oru kuruvi
Explanation : They used to take out the done paniyaram with a pointed stick (mykothi)
kothikodukkuthu means its picking and giving
Konduttoeduthu oru kuruvi
Explanation : finally you are there to take and go.
Ans :
Kuli paniyaram
Ingrediants
1. Idli batter -3 cups (see Idli recipe to learn how to make batter)
2. Big Onion -1
3. Green Chillies – 4
4. Curry and Corinder Leaves as required
5. Mustard seeds – 1/4 tsp
6. Channa dal – 2 tsp
7. Urad dal – 1 tsp
Preparation
1. Finely chop onion,green chllies,curry leaves and corriander leaves
2. Heat oil in a kadai, add mustard seeds and saute it
3. Add dals and fry till it becomes golden brown in color
4. Add curry leaves, corriander leaves
5. Then add the chillies and onions and fry till onions are light brown
6. Add this sautéed mixture to the idli batter and mix well.
7. Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.
8. Cook them by flipping both sides.
TIPS
EGG PANNIYARAM
Add beaten eggs to the same mixture to make egg paniyaram
Side dishes
Coconut chutney , Coriander chutney , Tomato onion chutney
Pudhina chutney , Peanut/groundnut chutney , Garlic chutney
