Hi friends,
Before going to this post,I would like to wish u all a very happy Ganesh chaturthi / Vinayagar chathurthi 2016. May Lord Ganesh showers all his blessings upon us 
.
Just one day away for Vinayaka Chaturthi( 5th Sep,Monday) and I think u all must be busy in making or buying ganesh idols, things for pooja,flowers etc etc to make a grand celebration in your home. In Tamil nadu,we usually buy a new idol every year,we perform abishekam & pooja by offering fruits, kozhukattai varieties,Chana dal/Kadalai paruppu sundal,Ellu urundai and rice along with full meals including urad dal vada & payasam on Pillayar chathurthi day.On the same day evening, we prepare Sweet appam using wheat flour or rice for naivedyam.The next day morning we keep some fruits and for afternoon, we offer paruppu sadam/Dal rice with ghee.We do the same till we leave the idol in water.Usually we keep the idol in our house for 3 days & this is how we celebrate Ganesh chaturthi in a grand manner
. North Indians make modak ( steamed & fried) and ladoo varieties for this festival.
In this post, I have shared all the links for different categories such as easy kozhukattai recipes , authentic kozhukattai varieties, sundal, vada, karijikai recipe and Ladoo varieties in one page for easy & quick reference. I have also shared some small video recipes on how to make kozhukattai dough with approximate water measurement,Eco friendly Ganesh idol using kozhukattai dough and how to shape modak/soppu. Yesterday I posted a full video recipe on “How to prepare kozhukattai easily with stuffing & steaming part” to help beginners. Please click on the specific pictures to view the recipes. I hope all these videos and recipe links would be useful to you all. Do try these recipes and have a great celebration.
Here is the picture of Ganesh idol I bought recently
.
. Just one day away for Vinayaka Chaturthi( 5th Sep,Monday) and I think u all must be busy in making or buying ganesh idols, things for pooja,flowers etc etc to make a grand celebration in your home. In Tamil nadu,we usually buy a new idol every year,we perform abishekam & pooja by offering fruits, kozhukattai varieties,Chana dal/Kadalai paruppu sundal,Ellu urundai and rice along with full meals including urad dal vada & payasam on Pillayar chathurthi day.On the same day evening, we prepare Sweet appam using wheat flour or rice for naivedyam.The next day morning we keep some fruits and for afternoon, we offer paruppu sadam/Dal rice with ghee.We do the same till we leave the idol in water.Usually we keep the idol in our house for 3 days & this is how we celebrate Ganesh chaturthi in a grand manner
. North Indians make modak ( steamed & fried) and ladoo varieties for this festival. In this post, I have shared all the links for different categories such as easy kozhukattai recipes , authentic kozhukattai varieties, sundal, vada, karijikai recipe and Ladoo varieties in one page for easy & quick reference. I have also shared some small video recipes on how to make kozhukattai dough with approximate water measurement,Eco friendly Ganesh idol using kozhukattai dough and how to shape modak/soppu. Yesterday I posted a full video recipe on “How to prepare kozhukattai easily with stuffing & steaming part” to help beginners. Please click on the specific pictures to view the recipes. I hope all these videos and recipe links would be useful to you all. Do try these recipes and have a great celebration
. Here is the picture of Ganesh idol I bought recently
. 
Ganesh chaturthi special recipes
List of Ganesh chaturthi/Vinayagar chathurthi recipes ! Cuisine: Indian
Category: Festival
Serves: Serves 4
Prep time: 15-45 Minutes
Cook time: 10 Minutes
Total time: 25-75 Minutes
INGREDIENTS
Ingredients needed for kozhukattai & vada
Click THIS LINK for Payasam Recipes
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LADOO RECIPES
KOZHUKATTAI VIDEO LINKS
Kozhukattai–Full video recipe
Kozhukattai dough making
Kozhukattai soppu/Cup
How to shape modak
Last but not the least,here are some tips& tricks to avoid breaking or cracking of kozhukattai
TIPS FOR CRACK FREE KOZHUKATTAI
- Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour..Its of different quality , not the one we use for pongal.It is cheaper in cost too..
- For store bought idiyappam flour and kozhukattai maavu, we need water upto 1.5 cups. For home made processed rice flour , water quantity may vary from 1.5-1.75 cups.
- Always add the required water while making the dough.If the dough becomes sticky or dry , u’ll get cracks. Keep the unused dough covered with a wet cloth or a lid while u make modakam.
- Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time.
- U can also add a ladle of milk along with water while making dough.It helps to prevent cracks.
- U can refrigerate the unused dough be keeping in an air tight box & use the next day or the same evening.
- Pooranam can be prepared the previous day and refrigerated. If u feel there is excess water in dal pooranam,add little gram flour to thicken it.For ellu pooranam,add little rice flour.
- Apply sesame/gingely oil in ur hands every time when u make the shape.
- Always place the idli plate arranged with kozhukattai after the water in the idli pot starts roll boiling.. This helps for quick cooking & also the kozhukattai remains white in color and crack free..
- Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 7-10 mins is enough)
- U can identify the cooked kozhukattai by its shining look..Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.
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