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.
Once I bought corn packet from frozen section and I don’t know what to do with that huge amount. I heard from grandma’s that they will make dosas, bonda, pakoda’s by grinding fresh corn so I thought of trying it in my own way with grandma’s corn recipe as a base. It came out really good.
Ingredients
1. Frozen corn – 1 cup
2. Rice flour – 1/4 cup
3. Ginger – 1/4 tsp finelly chopped
4. Green chillies – 6 nos
5. Onion medium – 1
6. Salt – as needed
7. Oil for frying
8. Corriander,curry leaves – little
Preparation
1. Take corn from freezer half an hour before and grind the corn without water. If needed sprinkle few drops of water and grind.Don’t add more.
2. To it add rice flour, finelly chopped onions,green chillies,ginger,curry leaves,corriander leaves and salt. Mix well.
3. Heat the oil in a kadai or a pan.
4. Make the shapes you want (like vada, bonda, pakkoda) with above mixture
5. Fry them till they turn golden brown.
TIPS
Mixture should be thick otherwise your recipe will absorb more oil!
In my place this ribon pakkoda is well known as OLA Pakkoda. This I tried with my own combination and it came out good.
Ingredients
1. Rice flour : 2cups
2. Urudal flour :1/2 cup
3.Besan/Kadala Mavu : 1/2 cup
4. Butter stick :1 (or buttery tase 1/2 cup)
5. Salt :as required
6. chilli powder :as required
7. oil :for frying
8. Sesame seeds:2tsp
Preparation
1. Mix all the ingredients (except oil) together by adding warm water to make a chappathi dough-like consistency.
2. Squeeze the dough through a murukku mould (using rectangular shaped ribbion pakkoda plate) into the oil. Deep-fry the Ribbon pakoda, till crisp and golden brown.
Tips
Don’t make the dough with more water than needed thinking that it will be easy to squeeze because if the dough is a kind of watery it will absorb more oil .
Variation
Those who don’t have murukku mould can make “Thattu Vadai/Thatti” with this same flour
1. Rolling dough into small size balls and press it to flattern
2. Deep fry in oil
PONGAL is one of the most celebrated harvest festival of South India, mainly Tamil Nadu. The word ‘Pongal’ in Tamil means “TO BOIL OVER” and represents plentiful and excess yield. It will be a great surprise if pongal is not celebrated with “MURUKKU“.
In my Grandma’s village every one will make Murukku.On third day of Pongal known as “POO PONGAL” . We girls used to get up early in the morning and will go for collecting “AVARAM POO” for evening function. That time we used to take Murukku, Coconut cuts, Karumbu(Sugarcane) etc. After plucking Avarampoo we all used to sit in one place and have our snack by sharing with each other. Then all will return back home.
Evening we used to fill bamboo baskets with the flower we plucked in morning. All used to gather in one common place. Keeping all baskets in centre ladies and girls will do “kummi”. We used to drop those flowers in well. On the way we used to play with that basket by singing lot of special songs for that occassion .
For this Pongal (2006) my friend Viji asked me what are you going to prepare? I said, I have plan to make Murukku’s but I am not sure to make it having for my “LITTLE ANGEL YOKSHA”. She asked me how I will prepare Murukku. I told I know to prepare Murukku in a traditional way by grinding rice etc. Then she told me this simple way I tried it and it came out really good. Now my sweety‘s favourite snack is this EASY CRIPSY MURUKKU.
It will be your Sweety’s favourite too. Try it out.
Murukku
Star Murukku
Ingredients
1. Rice flour – 4 cups
2. Urudal flour – 1 cup
3. Butter stick – 1 or 100 gms
4. Salt – as required
5. Chilli powder – as required
6. Oil – for frying
7. Sesame seeds – 2 tsp
Preparation
1. Mix all the ingredients (except oil) together by adding warm water to make a chappathi dough-like consistency.
2. Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown.
Tips
Don’t make the dough with more water than needed thinking that it will be easy to squeeze because if the dough is a kind of watery it will absorb more oil .
Just to Share with you……
Potato bonda is a simple one.First you need to make mashed potato stuffing. If you have left out Poori masala made of potato just make it dry by keeping stove and frying for few minutes and you can make masala dosa or potato bonda as a snack with that masala.
Potato bonda
Ingredients
1. Boiled and mashed potatoes
2. Onion finelly chopped
3. Green chilli /chilli powder (your preference)
4. curry leaves and corrianderleaves chopped
5. salt
6.Turmeric powder
7. pinch of garam masala
8.Oil
Preparation
1.Pour 1 tsp of oil
2. Add chopped onions ,chillies and fry
3. Add curry and corriander leaves
4. Add all powders ,salt and mashed potato.
5. Fry without water for 5 mins and makes balls out of the masala.
6. Roll balls over bajji batter and deep fry in oil.
Ingredients for Batter
1. Besan Flour /Kadalamavu – 1 cup
2. salt as need
3. Little appa soda if you have (sodium bicorbonate) and color powder.If you don’t have color powder add 1/4 tsp of turmeric powder because the besan which we are getting in US is not giving very good color like Indian Kadalamavu.
Preparation of batter
1. Mix all the ingredients together well by adding little water so that it will be in idli/dasa batter consistency
