Kozhukattai or Kolukattai is a popular south Indian sweet dumpling made with rice flour and stuffed with grated coconut and jaggery or boiled dals and jaggery or boiled dals, jaggery and grated coconut and it is also known as Modak in North India. Also kozhukattai’s are made not only with rice flour but also with millet and wheat flour. It is eaten as a form of breakfast or as a teas time snack. In Tamilnadu, this it traditionally prepared on vinayagar Chaturthi or Ganesha Chaturthi rand offered to Lord Vinayaga. Also these are made on Puratasi Sani and offered for Lord Vishnu.
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Chickpeas are healthy and are also delicious. They have buttery texture, when boiled and fried it adds on more taste to the food. This can be served as breakfast and also evening snack. It contains too much of protein and also helps in weight loss. Most commonly this is done as an offering to Lord Vinayaga on Vinayagar chaturthi and Goddess Saraswathi on Saraswathi puja.
Do check out my other snack recipe in this link: https://madraasi.com/recipes/snacks/.
Kondakadalai Sundal recipe / Sundal recipe / Chickpeas Sundal recipe
Kondakadalai Sundal recipe / Sundal / Chickpeas Sundal
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- White Chickpeas – 1 cup
- Mustard seeds – ¼ tsp
- Split Blackgram – ¼ tsp
- Red chillies – 3 nos
- Curry leaves – a strand
- Salt to taste
- Grated Coconut – 2 tbsp
- Oil – 2 tsp
- Soak the chickpeas overnight.
- Boil the chickpeas. Be careful it should be boiled but should not be mashed.
- Heat oil in a kadai. Put mustard, blackgram, curry leaves and red chillies.
- Put chickpeas and salt. Fry them for 5 mins till the raw smell leaves off.
- Put the coconut and fry them for 5 mins till the raw smell goes off.
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Ellu urundai is one of our staple sweets made during certain festivals like Vinayakar Chaturthi and Krishna Jeyanthi. This is made with Black sesame seeds, jaggery / palm sugar and cardamom powder. This dish can be made in large quantity and stored in a air tight container for a week time.
Ellu Urundai / Sesame Balls / Soft Ellu Urundai recipe
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Ellu urundai / Sesame ladoos / Sesame and Jaggery balls
- Black Sesame seeds / Ellu / Til seeds – 1 cup
- Jaggery – ¼ cup
- Cardamom powder – 1 tsp
roasted sesame seeds
Sesame, jaggery and cardamom powder about to pulse
Sesame mixture in a bowl
Ellu urundai / Sesame ladoos / Sesame & Jaggery balls
- Heat the kadai and dry roast them till they pop around. Let it come to room temperature.
- Take it in a blender with jaggery and cardamom powder. Pulse them together.
- Transfer it to a bowl. Take small portions and shape them into ladoos.
Store it in a air tight container and consume for a week time.
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Note: Be careful when roasting the sesame seeds, remove it from heat when it pops out else it would get burnt and would taste bitter.