Vinayaka Chaturthi Special Recipes:
- Kozhukattai with thengai poornam
- Ammini kozhukattai
- Sundal
- Payasam
- Vadai
- Nei Appam
Kozhukattai with thengai poornam Recipe:
Ingredients for Kozhukattai with thengai poornam
- Raw rice 1 cup
Grated coconut 1 cup
Jaggery powder 3/4 Cup
Cardamom powder 1 tsp
Ghee 1 tsp
Preparation Method:
- Wash soak the rice for 2 hours.
- Grind into a smooth paste and mix well using 2 cups of water.
- Take a heavy-bottomed pan.
- Add the ghee. Pour the rice mixture and mix well. Add a pinch of salt.
- Now switch on the flame and slowly keep stirring the paste on low flame till the rice comes together as a soft dough.
- Switch off the stove. Cover the dough tightly and leave to get warm.
- When warm knead into a soft dough.
- Make small cups and stuff with coconut poornam.
- Steam in a steamer for 10 minutes.
For the poornam:
- Dissolve jaggery in 1/4 Cup of water.
- Simmer till it becomes thick.
- Add the coconut and cardamom and stir till it comes together with thengai.
Sundal Recipe:
Ingredients for Sundal
- Channa white 1 cup soaked overnight
- Coconut 1/4 Cup grated
- Curry leaves few
- Green chilly 1
- Ginger 1 inch piece
- Coriander leaves 1 tbsp
- Oil 1 tsp.
- Mustard seeds 1 tsp
- Asafoetida 1/4tsp
- Salt as required
Preparation Method:
- Soak and pressure cook the channa. Drain
- Take the coconut, green chilly, and Ginger. Grind coarsely.
- Take a heavy-bottomed pan.
- Add oil. Splutter mustard. Add asafoetida.
- Add in the channa with the required salt.
- Finally, add the coconut paste and saute for 5 minutes.
- Remove
Ammini kozhukattai Recipe:
Ingredients for Ammini Kozhukattai
- Kozhukattai maavu shaped into small marbles and steamed 2 cups
- Coconut 1/2cup
- Curry leaves few
- Red chilly 4
- Oil 2 tsp
- Mustard seeds 1 tsp
- Udad dal 1 tsp
- Asafoetida 1/4tsp
Preparation Method:
- Grind the coconut with curry leaf and red chilly to a coarse powder.
- Take a heavy-bottomed pan.
- Add oil.
- Splutter mustard and asafoetida.
- Add udad dal and fry till brown.
- Add the kozhukattai followed by the coconut powder. Add required salt.
- Saute for 5 minutes and remove.
Payasam Recipe:
Ingredients for Payasam:
- Sago pearls 2 tbsp
- Full-fat milk 2 liters
- Sugar 1/4cup
- Saffron few strands
- Cardamom powder 1/4tsp
- Cashew few
- Ghee 1 tbsp
Preparation Method:
- Add a tsp of ghee and roast the sago till they pop up.
- Set them aside.
- Deep fry the cashews till golden brown and add to the sago.
- Take a heavy-bottomed pan. Boil milk and reduce it to half.
- Add the roasted sago and cashews to the boiling milk and simmer with constant stirring till the sago pearls are cooked.
- Add the sugar and stir and simmer till it melts.
- Add the saffron and cardamom and give a final boil.
- Remove from the stove, garnish with cashew and serve warm or cold
Vadai Recipe:
Ingredients for Vadai Recipe:
- Whole skinned black gram dal/Urad dal 1 cup washed and soaked
- Ginger 1 inch piece
- Green chilly 4 finely chopped
- Curry leaves few
- Coriander leaves finely chopped handful
- Asafoetida ¼ tsp
- Salt as required
- Oil for frying
Preparation Method:
- Soak the dal for 2 hours and drain.
- Grind with sprinkles of water in a grinder.
- Grind such that the batter is smooth and fluffy.
- Take care not to add too much water as the batter will become runny.
- Add asafoetida, curry leaves, chopped coriander leaves, and ginger. Mix well along with the required salt.
- Shape into vadas on your palm, make a hole in the center, and deep fry till golden brown.
- Remove and serve hot.
Vinayaka Chaturthi Special Recipes 🙂
