Wishing everyone a Happy Vinayagar Chaturthi
Usually all of us prepare modak or kozhukattai using rice flour, but this time thought of preparing with millets. Tried out with ragi/finger millet and kambu / pearl millet flour, it came out well, and prepared a very easy poornam with coconut and sugar. Everyone in my home liked it including my kids. So, shared the making of Millets modak dough with both Ragi or Finger millet (ragi modak dough / finger millet modak dough) and Kambu or Pearl millet (Kambu kozhukattai maavu recipe / Bajra modak dough) which will be useful for beginners, do check out the video below…
How to make kozhukattai maavu / How to make Modak Dough / How to make millets modak dough / How to make siruthaniya kozhukattai maavu
Millets Modak recipe / Millets Kozhukattai recipe – Vinayagar Chaturthi recipes
Making of Millets Modak Recipe / Millets Poorna Kozhukattai Recipe –
Millets Modak is very easy and simple to prepare, also it takes just few mins but the healthiest ones. When the whole running behind millets to stay fit and healthy, why not our Ganesha? Let us make something different but healthy and celebrate the festival.
CLICK HERE for more Vinayagar Chaturthi recipes and CLICK HERE for more Kozhukattai recipes.
Let me share the recipe…
- Kambu / Bajra / Pearl Millet Flour (store bought) – 1 cup
- Ragi / Finger Millet flour (store bought) – 1 cup
- Grated coconut – 1 cup
- Sugar or Crushed Jaggery – ¾ cup
- Cardamom powder – ½ tsp
- Salt – 1 tsp
Making of Millets Modak / Millets Kozhukattai –
- Dough preparation: Take the flour separately in separate bowl, add ½ tsp of salt. Boil 2 cups of water, it should form bubble (right consistency else the kozhukattai will break into pieces). Pour the water little by little to the flour, mix it with a spoon or wodden ladle, when its warm knead softly with your hands, roll it to dough and let it sit for 2 mins.
- Meanwhile let us start preparing the stuff, mix grated coconut, sugar and cardamom powder.
- If you don’t have mould, no issues you flatten the dough in between your plams, place the stuffing in the centre and roll it to ball or shape it to modak.
- When you have mould, grease the mould with oil, close it, insert a small portion of dough, gently make a whole in the centre of the dough and stuff the filling to the modak and cover it. (Refer video for this stage).
- Steam the modak for 5 mins in steamer, remove it from fire.
Broccoli Paneer Rice is a healthy, delicious, one pot meal that can be made in minutes and so this would go perfect for lunch box. Usually I have seen most of the people saying no to Broccoli, but when it comes to the health benefits it has loads in it. And so, thought of infusing broccoli with rice as a main ingredient and paneer which my kids like to the core as a secondary ingredient. I was little worried when I prepared this rice, as I gave a try directly for my kid’s lunch box, and I prepared little steamed rice too, so that I can use it as a backup if this Broccoli Paneer rice doesn’t work. But the rice was yum and unimaginable.
I have induced coconut oil, you can substitute it with ghee/clarified butter or any cooking oil.
CLICK HERE for variety rice recipes.
Taking this to Fiesta Friday #156 hosted by Angie@thenovicegarderner.
Health Benefits of Broccoli: Broccoli is well known for preventing cancer, it reduces cholesterol as it is packed with soluble fiber, it helps in bone health, good for heart health, also it helps in digestion and prevents constipation.
Let me share the recipe…
Broccoli Paneer Rice
- Broccoli – 1 no (medium size)
- Paneer – 150 gm
- Basmati / Long Grain Rice – 2 cups
- Coriander leaves – a fistful
- Mint leaves – a fistful
- Green chilli – 2 nos
- Garlic – 5 cloves
- Cloves – 3 nos
- Cinnamon – 1 stick
- Star Anise – 1 no
- Coconut milk – 2 cups
- Chilli powder – ¾ tsp
- Coriander powder – 2 tsp
- Salt to taste
- Coconut oil – 1 ½ tbsp.
Making of Broccoli Paneer rice –
- Wash and separate the florets of broccoli (medium size).
- Cube the paneer to medium size pieces.
- Grind coriander leaves, mint leaves, green chillies and garlic to a fine paste by adding little water.
- Heat oil in a pressure-cooker or heavy bottomed vessel, add the cloves, cinnamon and star anise, wait until they crackle.
- Add the broccoli followed by chilli powder and coriander powder, cook for few mins.
- Pour the ground mixture (coriander leaves, mint leaves, green chillies and garlic paste) and cook for few mins or until the raw smell goes off.
- Add the cleaned rice, followed by salt and cook for few mins.
- Pour the coconut milk and water (in equal proportion), pressure-cook for 3 whistles or if using a heavy bottomed vessel, cover and cook until the rice is cooked.
- Meanwhile heat a tsp of oil in pan, add the paneer pieces and cook them on both sides until they turn golden brown in color.
- Remove the lid when the pressure releases, give a gentile stir and add the roasted paneer, give a gentle stir and serve.
Serve hot with raita and any deep fry. I have accompanied it with Potato chips.