Tag Archives: neiveidhyam

Millets Modak recipe / Millets Poorna Kozhukattai recipe / Millets Kozhukatti maavu recipe

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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…

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…

Ingredients:

  • 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 –

 

Preparation:

  • 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.

Serve warm.

 

Tamil Sakkarai Pongal / Sweet Pongal – Southern Tamilnadu Special

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This Pongal recipe is completely different from all of my other Pongal recipes, authentic and traditional Pongal from southern most part of Tamil Nadu.

Wish you all a HAPPY PONGAL

Wish you all a HAPPY PONGAL

Recently I heard from one of my friend that, authentic Tamilian Pongal needs just 3 ingredients as base. I asked my mom about that, she and my grand ma was laughing at me, don’t you know that and we cook the same in our home. I was shocked to hear and then asked my mom about the recipe… She told you need only raw rice, jaggery and grated coconut for Pongal. Later temper cashew nuts and raisins in ghee. How will I wait after hearing this, started preparing it.

This Pongal was delicious, usually I use to wonder my mom’s Pongal looks attractive (color) but I miss the color. Finally when I prepared this Pongal I got the color, taste and now happy me. Let us move on to the recipe…

Ingredients:

  • Raw rice / Pacharisi – 2 cups
  • Grated coconut – ¾ cup
  • Jaggery – 1 ½ cups
  • Ghee/Clarified butter – 3 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Cardamom – a pod

Making of Sakkarai Pongal / Sweet Pongal (English):

Preparation:

  • Usually we use to wash the rice 2 to 3 times. Wash the rice and drain the water for the first time, drain the second time washed water and keep it aside. Continue the same for the next time also.
  • Pour the collected water in a heavy bottomed vessel or pressure-cooker, also pour excess water when as you need for boiling the rice.
  • Add in the raw rice, cover with the lid and let it boil.
  • Meanwhile crush the jaggery into small pieces along with the cardamom pod and keep it aside.
  • When the rice is boiled (mashing consistency), add in the crushed jaggery, and give a stir.
  • Keep on stirring it once in a while, add in the grated coconut and give a stir.
  • Heat ghee/clarified butter in a kadai, add in the cashew nuts and cook until they turn golden brown.
  • Add in the raisins and cook until they turn golden brown.
  • Pour it to the Pongal, give a stir and mix well.
  • Transfer the Pongal to another vessel.

Serve hot.

Note: You can add a pinch of salt, for more taste. I have used the jaggery which doesn’t have sand in it and so I have directly added the jaggery to the Pongal. But it is preferred to use jaggery syrup: Boil a cup of water, add in a cup of crushed jaggery, let it melt, bring it room temperature and drain the residue.

Do check out my other pongal recipes in this link: https://madraasi.com/2015/01/14/pongal-recipes-wish-you-all-a-happy-pongal-with-madraasi/

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Sprouts Sundal / How to make sprouts sundal at home / Healthy sundal recipe / Sprouts recipe

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As I have shared many sundal recipes, now this is very healthy, tasty and flavorful sundal. I have used 5 variety of sprouts for this sundal. I would say a healthy, tasty sundal for Navratri not only for Navratri you can prepare this once in a week for breakfast. You can sprinkle powder jaggery and serve for kids. Let us move on to the recipe…

Do check out my navratri recipes in this link: https://madraasi.com/2015/10/12/navratri-navarathri-recipes/.

Sprouts Sundal

Sprouts Sundal

Ingredients:

  • Black Chickpeas – a handful
  • White Chickpeas – a handful
  • Moon Bean / Paasipayaru – a handful
  • Black Lentil / Karuppu ulundamparyaru – a handful
  • Dried green peas / Kancha pattani – a handful
  • Mustard seeds – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Take all the beans together in a bowl, soak it in water for almost 5 hrs.
  • Tie them all together in a muslin or white cotton towel in the kitchen faucet for overnight (the place should be dark).
  • Sprinkle little water on the cloth once tied.
  • Next day morning, remove the cloth, you can find the beans are sprouted.
  • Heat oil in kadhai, add mustard seeds, curry leaves and wait until they crackle.
  • Add in the sprouted beans, sprinkle required amount of salt and cook until the raw smell goes off.

Serve hot or at room temperature. Sprinkle little jaggery powder and serve for kids.