Tag Archives: kolukattai recipe

Dec14

Karthigai Deepam Edible Lamps with Millets (Kozhukattai / Dumplings)

Posted on by
Standard

Usually we prepare kozhukattai/dumplings with rice flour and sugar or jaggery for karthigai Deepam. As all of us eagerly looking for healthier food, I prepared 3 varieties of kozhukattai / dumplings one with Rice flour, other with Ragi/Finger Millet flour and the last one with Kambu/Pearl Millet flour. Moreover I have shaped them as Deepam / Diya and also lit the lamp with ghee/clarified butter and a cotton wig.

CLICK HERE for Kozhukattai / Dumplings recipe

Taking this to Fiesta Friday#150 hosted by Angie@thenovicegardener.

Edible lamps, millet, millet recipes, tamil millet recipe, traditional millet recipe, authentic millet recipe, traditional tamil recipe, authentic tamil recipe, karthigai deepam special karthigai deepam kozhukattai, karthigai deepam kozhukattai vilakku, edible lamp, edible lamp recipe, vilakku, edible vilakku recipe

Edible Millet Lamps – Karthigai Deepam Special

For sweetness I have infused sugar with rice flour, organic brown sugar in Ragi/Finger millet flour and powdered jaggery with kambu/pearl millet flour. Let me share the recipe…

Rice Flour Lamp

Rice flour lamp, images of rice flour lamp, rice flour lamp recipe, karthigai deepam recipe, karthigai deepam special, edible lamp, edible lamp recipe, tamil recipe, tamil recipes, tamil festival recipe, maa vilakku, maa vilakkku recipe, kozhukattai vilakku, kozhukattai recipe, kozhukattai vilakku recipe

Rice Flour Lamp – Karthigai Deepam Special

Ingredients:

 

  • Rice flour (store bought) – 1 cup
  • Sugar – ½ cup
  • Hot boiling water – ¾ cup
  • Salt – ¼ tsp

 

 

Preparation:

 

  • Take rice flour in a wide mouth bowl, add the sugar and salt, mix it well with your hands.
  • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
  • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
  • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.

 

 

Ragi / Finger Millet Lamp

finger millet recipe, finger millet lamp, finger millet vilakku, karthigai deepam special, karthigai deepam recipe, kozhukattai vilakku, keppai kozhukattai, keppai kolukattai, keppa kolukattai vilakku, keppa kolukattai recipe,Ragi flour lamp, images of ragi flour lamp, ragi flour lamp recipe, karthigai deepam recipe, karthigai deepam special, edible lamp, edible lamp recipe, tamil recipe, tamil recipes, tamil festival recipe, ragi vilakku, millet vilakkku recipe, kozhukattai vilakku, kozhukattai recipe, kozhukattai vilakku recipe

Ragi / Finger Millet Edible Lamp – Karthigai Deepam special

Ingredients:

 

  • Ragi / Finger Millet flour – 1 cup
  • Organic brown sugar – ½ cup
  • Hot boiling water – ¾ cup
  • Salt – ¼ tsp

 

 

Preparation:

 

  • Take ragi flour in a wide mouth bowl, add the organic brown sugar and salt, mix it well with your hands.
  • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
  • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
  • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.

 

 

Kambu / Pearl Millet Lamp

Karthigai Deepam Edible Lamps (Kozhukattai / Dumplings) Usually we prepare kozhukattai/dumplings with rice flour and sugar or jaggery for karthigai Deepam. As all of us eagerly looking for healthier food, I prepared 3 varieties of kozhukattai / dumplings one with Rice flour, other with Ragi/Finger Millet flour and the last one with Kambu/Pearl Millet flour. Moreover I have shaped them as Deepam / Diya and also lit the lamp with ghee/clarified butter and a cotton wig. For sweetness I have infused sugar with rice flour, organic brown sugar in Ragi/Finger millet flour and powdered jaggery with kambu/pearl millet flour. Let me share the recipe… Rice Flour Lamp Ingredients: • Rice flour (store bought) – 1 cup • Sugar – ½ cup • Hot boiling water – ¾ cup • Salt – ¼ tsp Preparation: • Take rice flour in a wide mouth bowl, add the sugar and salt, mix it well with your hands. • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball. • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked. • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp. Ragi / Finger Millet Lamp Ingredients: • Ragi / Finger Millet flour – 1 cup • Organic brown sugar – ½ cup • Hot boiling water – ¾ cup • Salt – ¼ tsp Preparation: • Take ragi flour in a wide mouth bowl, add the organic brown sugar and salt, mix it well with your hands. • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball. • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked. • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp. Kambu / Pearl Millet Lamp Ingredients: • Kambu / Pearl Millet flour – 1 cup • Powdered jaggery sugar – ½ cup • Hot boiling water – ¾ cup • Salt – ¼ tsp Preparation: • Take kambu/pearl millet flour in a wide mouth bowl, add the powdered jaggery and salt, mix it well with your hands. • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball. • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked. • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp. Pearl millet recipe, pearl millet lamp, pearl millet vilakku, karthigai deepam special, karthigai deepam recipe, kozhukattai vilakku, kambu kozhukattai, kambu kolukattai, kambu kolukattai vilakku, kambu kolukattai recipe,Pearl Millet flour lamp, images of kambu flour lamp, kambu flour lamp recipe, karthigai deepam recipe, karthigai deepam special, edible lamp, edible lamp recipe, tamil recipe, tamil recipes, tamil festival recipe, kambu vilakku, millet vilakkku recipe, kozhukattai vilakku, kozhukattai recipe, kozhukattai vilakku recipe

Kambu / Pearl Millet Edible Lamp – Karthigai Deepam special

Ingredients:

 

  • Kambu / Pearl Millet flour – 1 cup
  • Powdered jaggery sugar – ½ cup
  • Hot boiling water – ¾ cup
  • Salt – ¼ tsp

 

 

Preparation:

 

  • Take kambu/pearl millet flour in a wide mouth bowl, add the powdered jaggery and salt, mix it well with your hands.
  • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
  • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
  • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.

 

 

I prepare this for the second day of our Karthigai Deepam – 2016 and CLICK HERE to check out my first day karthigai Deepam – 2016 celebrations.

Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016
Karthigai Deepam 2016

 

 

 

 

 

 

 

 

Nov1

Pumpkins and Leaves – Happy Halloween Day 2016

Posted on by
Standard

From my childhood, I like horror movies, horror stories and horror adventures – almost 9 years back when we were at U.K I got to know about the Halloween Day. I liked the concept of the Halloween Day – people think it’s something more and more into a scary subject, but the belief and the purpose of the Halloween Day is pretty awesome. I do celebrate by preparing foods, few crafts with my kids and enjoy the day. This time as Halloween Day came next to Deepavali (festival of lights), I couldn’t make many arrangements. But we prepared few dishes, and my kids invited their friend’s for party and it was full of fun.

Now for almost 3 years as a food blogger, I believe creating a food based on some theme and on the other hand it should be loved by kids too, is my motive. When it comes to food, being a food blogger, I use to look for the taste, creativity and healthiness in the food, never mind whether it’s scary or so. When you say it’s for Halloween the food should either look scary or something related with the theme. Being passionate about things which I do, mostly makes me and my surrounding happy – I never mind about the culture, language, race, religion or so and so.

Halloween Pumpkins and Leaves
Halloween Celebrations – 2016

CLICK HERE for more Halloween recipes.

With the usual Halloween food, I also prepared a new dish by steaming rice flour and sugar infused with little food color. Kids loved it to the core. Let me share the recipe…

Ingredients:

  • Rice Flour – 1 cup
  • Sugar – ¼ cup
  • Food color (orange and green) – each ¼ tsp
  • Salt – ¼ tsp
  • Cloves – 15 nos
  • Oil – 1 tsp
Rice flour, salt, food color and sugar
Rice flour, salt, food color and sugar
Dough rolled to small balls
Giving pumpkin look with a fork
Inserting cloves
Steamed ones
Halloween Pumpkins and Leaves

Preparation:

  • Boil 2 cups of water in a sauce pan, it should bubble up.
  • Take the rice flour in a wide mouth bowl, add the rice flour, salt, sugar and pour the boiled water little by little and mix it with ladle.
  • When the flour mixture comes to bearable heat, knead it to a dough and divide it to two portions.
  • Mix food color with a tsp of water (each separately).
  • Pour orange mixture to one portion and green mixture to the other portion. Knead it well.
  • Let it rest for 10 mins, if the dough is loose, add little rice flour and knead it well.
  • Grease your palm and finger with oil, take a small portion of the orange dough roll it to ball, make lines with fork.
  • Insert a clove in the top of the ball, it looks like pumpkin. Continue the small with the leftover orange dough and steam them for 10 mins.
  • Take a small portion of the green dough and shape it to a leaf or use a leaf cutter, cut the dough and steam them for 10 mins.

Serve the Pumpkin balls along with Leaves.

Sep3

Sugar free Modak Recipe / Nutty Modakam recipe / How to make moadagam with nuts – Vinayagar chaturthi recipes

Posted on by
Standard

As vinayagar Chaturthi is on the way, thought of preparing something unique and healthy – mostly no sugar Modak and here evolved my Nutty Modak flavored with Honey and nuts. Let me share the recipe…

Want to know about Vinayagar Chaturthi – CLICK HERE and for Kolukattai recipes – CLICK HERE.

Taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Nutty Modak / Nutty Modagam
Nutty Modak / Nutty Modagam

Ingredients:

  • Nuts (Cashew nuts, Almonds, Pistachios and Walnuts) – each 8 nos
  • Rice flour (store bought) – 1 cup
  • Salt to taste
  • Honey – 1 ½ tbsp.
All the nuts coarsely ground and mixed with honey
Rice flour with water
Getting mixed
Rolled out to a dough
Dough getting filled in the modak
Making hole in the center of the modak
Nutty filling stuffed to the modak
Covered completely
Gently getting removed from the mould
Remoed from the mould
Nutty Modak / Nutty Modagam
Nutty Modak / Nutty Modagam

Preparation:

  • Take all the nuts together in a blender and coarsely blend them.
  • Transfer it to bowl, pour in the honey and mix it well.
  • Take the rice flour in a bowl, pour in boiling water and mix it well with a spoon.
  • Knead the dough with your hands to ball.
  • Take a small portion of the dough, grease the modak mould, stuff the mould with the dough and make a hole with your index finger.
  • Stuff the filling in the hole and close the hole with dough.
  • Open the mould, gently take the modak.
  • Steam them, until they are cooked.

Serve hot or at room temperature.

Making of Nutty Modak –