EASY ELLU KOZHUKATTAI RECIPE WITH FULL VIDEO-GANESH CHATURTHI RECIPES

I wanted to make a separate post for ellu kozhakattai recipe last year itself.But i shared it in my kozhukattai varieties post along with sweet poorna kozhukattai & ulundhu poorna kozhukattai.We generally make 3 kolukattai with sesame seeds & jaggery stuffing just for sastram as none of us like ellu kolukattai except Sendhil.We also offer ellu urundai for Ganesh chathurthi.So my MIL keeps the ellu urundai itself as stuffing & make this kozhukattai.But this year,as she is with me, i asked her to suggest me some easy method for beginners to prepare this ellu pooranam instead of usual method.She immediately suggested me this easy,no cook pooranam.I was so happy and i tried it immediately.It was just awesome in color as well as taste.Beginners and people who look for easy stuffing can try this way.U can make it within minutes.In this post,i have included a full video recipe for kozhukattai making as per my readers request.Hope it will be useful to u all .Pardon me for mistakes.
Wish u all a very happy Ganesh Chathurthi 2014 !!
Do check out my other easy kozhukattai recipes

• Easy sweet pooranam kozhukattai
• Easy ulundhu kozhukattai
• Easy paal kozhukattai

Do refer my video post on “How to make kozhukattai dough  & ganesha idol using kozhukattai dough” if interested.

Easy ellu kozhukattai recipe

Easy , no cook ellu poorana kozhukattai recipe for beginners !

Cuisine: Indian

Category: Festival recipes

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
 1 cup - 200ml

For stuffing Black or white sesame seeds - 1/4 cup Grated coconut - 2 tbsp Grated jaggery - 1/4 cup Cardamom seed -1 no for kozhukattai dough Store bought rice flour - 1 cup Water - 1.5 - 1.75 cups Gingely oil - 1 tsp Salt - 1/2 tsp

METHOD

Dry roast ellu/sesame seeds in a kadai till it splutters.Remove and dry roast grated coconut in the same kadai for few seconds.Switch off and let it cool. In a mixie jar,grind the grated coconut along with cardamom coarsely.Then add roasted sesame seeds and grind it.Add finely grated jaggery or powdered jaggery and run once or twice.Remove in a plate.Stuffing is ready. Check out the below video for the remaining steps OR refer this link for stepwise pictures Now make the kozhukattai dough.Heat water in a bowl adding required salt & a tsp of oil.When the water comes to a boil,add rice flour and mix well without lumps.All the water would be absorbed by the rice flour.Switch off the flame and allow it to become warm. Knead well and make a non-sticky dough.Keep it covered with a wet cloth till use. ( If you feel, water quantity is less, add some hot water to the dough and knead well) Now grease ur hands with oil and take a small lemon sized ball.Make soppu/ cup and keep a tsp of stuffing.Close it and make shapes.See the picture below for different shapes.Arrange them in a idli pot.Boil water in a idli pot.When it comes to roll boil,keep the idli plate.Steam it for 5-7 minutes.Do not over cook for long time.Kozhukattai may crack.After steaming,switch off the stove.Do not remove the kozhukattai when it is hot.It will break.Leave it for few minutes and them remove in a plate. Offer GOD & Enjoy ! Kozhukattai making–Full video recipe

Note

If u want to follow the authentic method,first melt the jaggery and strain it.Make a thin syrup and add grated coconut & roasted sesame seeds.Mix well till the mixture leaves the sides of pan.Remove and let it cool.Make small balls out of the stuffing & make kozhukattai as given above.

Try this easy,no cook ellu poorana kozhukattai and offer Lord Ganesh !

TIPS FOR CRACK FREE KOZHUKATTAI

1. 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..
2. The water quantity I have given above is for store bought idiyappam flour & Anil kozhukattai maavu. For home made processed rice flour , water quantity may vary from 1.5-1.75  cups.
3. 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.
4. Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time.
5. U can refrigerate the unused dough be keeping in an air tight box & use the next day or the same evening.
6. Pooranam can be prepared the previous day and refrigerated.
7. Apply sesame/gingely oil in ur hands every time when u make the shape.
8. 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..
9. Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough)
10. 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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Chickpea and Paneer Tomato Curry

I've often thought of adopting a vegan diet, but there are just a few things that I would sorely miss and paneer cheese is surely on the top of that list. Here luscious cubes of tender paneer and plump buttery chickpeas are spiced and cozied up with tomatoes and herbs. The gravy really brings out the goodness of the essential ingredients in this satisfying dish. Paneer always pairs so well with any number of legumes, and we must not forget the spice.

It doesn't get much better than this.

Chickpea and Paneer Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on August 25, 2014 Plump buttery yellow chickpeas and tender pieces of paneer cheese simmered in a bold and zesty Indian spiced tomato sauce Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 2 tablespoons coconut oil or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 medium onion, diced 1 clove garlic, minced 1-inch piece fresh ginger, grated or minced 2 to 3 green or red chilies, seeded and finely chopped 1 to 2 tablespoons curry powder 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) 1/2 teaspoon paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon asafetida (optional) 2 large tomatoes, diced 2 1/2 cups vegetable stock or water, or as needed 14 oz (400 g) paneer cheese, cut into cubes juice from 1 lime or small lemon (2 tablespoons) 1 1/2 to 2 teaspoons sea salt, or to taste 2 tablespoons fresh mint, chopped (or 2 teaspoons dried) 1/4 cup fresh chopped cilantro or parsley Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Immediately add the onion and sauté until softened — about 5 minutes. Stir in the garlic, ginger and chilies, and continue to stir for another few minutes. Now stir in the spices and stir for 1 minute. Add the tomato and simmer, stirring often, until the tomatoes begin to thicken — about 10 minutes. Pour in the stock or water and stir in the chickpeas. Simmer for 15 minutes. Now add the paneer cheese and simmer for another 15 minutes, gently stirring occasionally. Add more water if necessary. Stir in the lime or lemon juice and salt and simmer for another few minutes. Stir in the herbs and serve hot. Makes 6 servings

Other dishes featuring paneer from Lisa's Vegetarian Kitchen to try:
Aloo Palak Paneer Pie
Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)
Paneer Tikka Pizza on Naan Bread
Mung Bean Paneer

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Audio Accompaniment: Nicolas Bacher

EASY PAAL KOZHUKATTAI RECIPE WITH COCONUT MILK & SUGAR

As u all know,Paal kozhukattai is an yummy Chettinad dessert recipe.It is loved by all irrespective of ages.I should have made this post for Gokulashtami but I din’t.Now I am posting this easy paal kozhukattai recipe for my Bachelor friend , Jayagopal.He wanted to make it for potluck party in his office this week.So he told me share this recipe as soon as possible.This is not the authentic chettinad version though.I must learn that and post here soon. Actually i had planned to post some Ganesh chathurthi recipes as the festival is around. But then i thought,this is also a variety of kozhukattai which we can make easily & offer Lord Ganesh.” Pillayaar paal kudikum podhu,Paal kozhukattai sapda maattaaraa ?? “.By keeping that in mind,i prepared this easy paal kozhukattai version using milk,coconut milk powder & sugar as Vinayagr chathurthi special recipe.It was tasting great. I had already shared my MIL’s Paal kohukattai recipe with jaggery which is Sendhil’s most favourite recipe.But i love this version more than that .So i usually make it more often for myself and Raksha as evening snack or dessert for your guests.Special thanks to my friend Jayagopal, otherwise i would not have done this post even now .Ok,Lets see how to make this yummy and easy paal kozhukattai recipe.

Easy paal kozhukattai recipe

Easy paal kozhukattai recipe using coconut milk powder,milk and sugar

Cuisine: Indian

Category: Sweets

Serves: 2 persons

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Store bought rice flour - 1/2 cup Water - 1/2 cup + 2-3 tbsp (for dough) Gingely oil – a drop Salt – a pinch Sugar – 2 tbsp Boiled milk – 1/2 cup Coconut milk powder - 1 tbsp Cardamom seeds - 1 no (crushed) Saffron threads - few

METHOD

In a wide bowl , take the rice flour.Add a pinch of salt ,mix well & set aside. Boil water adding a drop of gingely oil.when the water starts to boil,initially u can see some small bubbles on the bottom and sides of vessel.After few minutes,water will start to roll boil with big bubbles.Switch off the flame as soon as water starts to roll boil with big bubbles. Add the boiled water to the rice flour little by little and mix well.Rice flour may not take all the water.Stop adding water as soon as u get a non-sticky dough.If u feel the dough is dry,add little more hot water.Make sure the dough is not sticky.Knead the dough when it is warm.Make small balls of seedai size by greasing your fingers.Cover it till use. Now boil water in idli pot or in a kadai.Grease the idli plate with oil and spread the balls.If u are using kadai,keep the balls in a small plate.Place a small wide bowl and keep the plate over the bowl.Cover the kadai and cook for 5 – 10 minutes. In the mean time,mix 1 tbsp of coconut milk powder in 1/2 cup of boiled n cooled milk without any lumps.To this add sugar, saffron thread and cardamom powder.Stir well. Allow it to boil for 2 minutes in medium flame.Milk will thicken slightly.To this, add the cooked rice balls and boil for few seconds. Remove and serve warm or cold.

Note

U can cook the rice balls directly in milk instead of cooking in idli pot.In that case,use 1/2 cup of milk + 1/2 cup of water.Cook till rice balls float on top.Now mix 1 tbsp of coconut milk powder in 1/4 cup of milk and add to the cooked rice balls.Boil for a minute and switch off the flame.Add cardamom powder & few saffron threads. Mix well and serve ! I cooked the rice balls in idli plate to ensure proper & easy cooking.Also balls won’t break or dissolve. The consistency of dough is important for getting soft rice balls. No problem even if u make the dough little sticky.U can grease ur hands with oil and make balls.But if u make the dough hard and dry,u will never get soft balls.so please add water carefully. If u don't have coconut milk powder in hand,use 1/2 cup of grated coconut.Grind & take thick coconut milk adding 1/2 cup of water.Add to the milk at the end.Give a boil in low flame & switch off.

Make this easy paal kozhukattai and offer to GOD

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Technorati Tags: Sweets,Indian dessert recipes,Easy paal kozhukattai recipe,Paal kozhukattai recipe,Kozhukattai recipe,Kozhukattai varieties,Krishna jayanthi recipes,Ganesh chaturthi recipes

BENNE BISCUIT RECIPE/NANKHATAI-BAKERY STYLE

Nankhatai( Indian butter cookies) is called by different names in different languages.In Tamil nadu, we call it as”chewsburry”.In Karnataka,it is called as “Benne biscuit”.But whatever be the name,its a very popular biscuit all over India which u can find in all the bakeries.Here in Bangalore,Iyengar bakery is very famous for Benne biscuit,Khara biscuit,open sandwich,khara bun and many more.Though i am in Bangalore for the past 9 years,i had tasted these bakery stuffs only a few times.But every time when i come across Iyengar bakery style recipes in my fellow bloggers blog,i feel like trying them immediately but somehow i didn’t.Yesterday i was tempted very badly by seeing this recipe.The comments & feed backs from the readers made me try the recipe immediately.Actually it was titled as Benne biscuit(butter cookies) but ghee was used in the recipe.I doubted & browsed through so many benne biscuit recipes and most of them had ghee or oil.And finally i got the explanation for its name from here.As this biscuit has a smooth & melts in mouth texture,it is called Benne biscuit & not that its made of butter.Of course,in bakeries they do use dalda or vegetable shortening.So without researching further,i just tried it.In the next 20 minutes,biscuits were ready in my hand & Yes,it was a big hit in my home & among my Kannadiga friends too .But my friends told cardamom is optional to use otherwise it is perfect ! My in-laws and myself loved it very much.I had already posted Multi grain Nankhatai recipe with oats,ragi & wheat flour using oil.But this recipe uses ghee.So how come it tastes bad when u add so much of ghee??.Even Beginners in baking can dare to try this recipe.U will get the perfect result , iam sure ..Ok,Lets see how to make this iyengar bakery style eggless benne biscuit/Nankhatai at home easily.

Benne biscuit/Nankhatai recipe

Easy,bakery style nankhatai recipe for tea time!

Cuisine: Indian

Category: Baking

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 12 Minutes

Total time: 22 Minutes

INGREDIENTS
1 cup -200ml

Homemade ghee - 3.5 tbsp ( use 4 tbsp max)  Maida/All purpose flour - 1/2cup Powdered sugar – 1/4 cup Crushed cardamom + clove – 2 + 1 no (optional) Baking powder - 1/4 tsp

METHOD

Powder sugar adding cloves & cardamom very finely.Melt ghee & bring it to room temperature.In a wide bowl,take the flour,powdered sugar,baking powder.Mix well.Add melted ghee at room temperature little by little and make a dough. Dough should be non-sticky and soft without cracks.But it won’t be too soft & pliable like chapathi dough.So no need to add more ghee.Initially dough would look crumbly but as u roll it tightly, u will be able to make a soft dough. Now take a cookie tray & grease it with little ghee.Take big gooseberry sized ball and press it lightly.Do not press it flat.These biscuits are meant to be small & round.Hope u know.But by mistake, I flattened it bit more.Cracks may form.Pat it and seal the cracks.Arrange all the biscuits in the tray. Preheat oven in convection mode for 10 minutes in 180c.Then keep the cookie plate and bake the cookies in 180 c for 12 minutes.Switch off,remove and set aside for 5 minutes.Now try to move the cookies,if they move,it is done.Else cookies will be sticking to the plate and it will break. Let it cool completely.When the cookies are hot,it would be very soft.Cracks are unavoidable.It shows the cookies are done. May be if u add 4 tbsp ghee,cracks might be less.Do not brown it.It will be cooking even after u remove from oven.So be patient & allow it cool completely.Remove,Serve & Enjoy with tea !

Note

I used ghee with sediments.So mine turned out slightly yellow in color.Otherwise it should be white. No problem if the cookie dough is slightly crumbly.Just roll it tight and make balls.If u feel,the dough is cracking too much,add little more ghee say 1/2tbsp. In the actual recipe,it was told to rest the dough for 2 hours before baking but i din’t do it. U can always replace ghee with oil or butter.But quantity may vary. Never add frozen ghee,It won’t work.U should use melted ghee but it should not be hot,It should be in room temperature.

Enjoy this bakery style melt in mouth benne biscuit with hot milk or tea !

Raw Cocoa Nut Butter Cups

I'm gradually "unbaking" my way through Rawsome Vegan Baking by Emily von Euw. For those unfamiliar with this inspired cookbook, a wide array of unique raw creations featuring cookies, bars, cakes and cupcakes is offered up complete with droolworthy photos. It should be sinful really, but in fact the recipes, sweetened naturally and often containing nuts, dried fruits, cocoa or carob and coconut oil to bind, are actually good for you. I've tried quite a few recipes so far from this book and truly this is one of the most interesting cookbooks published so far this year.

You see, I am a savory girl, although I like sweets too but in moderation, without processed sugar. Overly sugary treats always throw my system out of whack, not to mention that loading up snacks and desserts with too much sweetener overpowers the other elements of the creation.

Now to the recipe. I think that peanut butter cups have always been a weakness of mine and it likely that this is truer than ever now that I have discovered a healthier, homemade and tastier way to enjoy them. Here cocoa cups are filled with three types of nut butter — tahini, peanut butter and almond butter. Mix and match. The element of surprise each time you reach for one of these snacks contributes to the bliss of the experience.

Raw Cocoa Nut Butter Cups

Recipe by Lisa Turner Adapted from Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes Published on August 21, 2014 Rich, healthy raw nut butter chocolate cups — packed with protein and decadent delicious flavor Print this recipe Cups: 1/3 cup coconut oil, melted 2 1/2 tablespoons maple syrup 1/3 cup unsweetened cocoa 1 teaspoon vanilla Filling: 3 to 4 tablespoons tahini 3 to 4 tablespoons peanut butter 3 to 4 tablespoons almond butter Instructions: Line 20 mini muffin cups with paper liners. Alternately, line 10 regular muffin cups with paper liners. In a medium bowl, whisk together the coconut oil, maple syrup, cocoa and vanilla until smooth. Let the mixture sit for about 5 minutes and then evenly brush the bottom and sides of the muffin cup liners with the chocolate mixture. Transfer to the refrigerator and let sit for 30 minutes, or until set. Fill each of the muffin cups nearly to the top with about 1 teaspoon of one of the nut butters. Spoon the rest of the chocolate mixture over the filled cups. If the chocolate is too hard, melt it over low heat. Put the cups back in the refrigerator and chill until firm — at least a few hours and preferably overnight. These can also be frozen for firmer cups. Makes 20 mini nut butter cups or 10 regular nut butter cups

This is my contribution to Bookmarked Recipes, a monthly event hosted by lovely Jacqueline of Tinned Tomatoes.

Other raw treats to enjoy:
Cocoa Fruit Energy Bites
Mini Tahini Cups with a Creamy Coffee Date Filling
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Cookies

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Audio Accompaniment: Trentemøler

PANEER SANDWICH RECIPE-KIDS LUNCH BOX RECIPES

I tried paneer sandwich recipe for the first time using homemade paneer for our breakfast .I referred few websites and came up with my own combination.We all liked it very much.More than us,Raksha enjoyed it a lot.The combination of paneer masala,green chutney and tomato sauce with bread was yummy.Its a simple yet filling breakfast recipe for kids as well as adults.It can be packed for lunch box too.I made few colourful open sandwich to serve my daughter.It was more appealing .

Paneer sandwich recipe

Easy & colorful paneer sandwich recipe for kids breakfast and lunch box

Cuisine: Indian

Category: Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

For paneer masala Homemade paneer cubes - 20 nos Big onion - 1/2tsp Ginger garlic paste – 1/2 tsp Red chilli powder – 1/2 - 1 tsp Garam masala powder – 1/2 tsp Salt & water - as needed Turmeric powder - 1/8 tsp Kasoori methi - a big pinch Coriander leaves - to garnish For green chutney Mint leaves or coriander levaes - A handful Green chillies - 2 nsos Garlic - 2 cloves Lemon juice - few drops Cashew nuts - 5 nos Salt & water - as needed For Sandwich Bread slices - 10 nos Tomato sauce - as needed Butter/ghee or oil - to toast

METHOD

Crumble paneer cubes into small pieces.Set aside.Grind green chutney with the ingredients given above and keep aside. In a pan,heat oil and splutter cumin seeds.Saute onions.G&G paste.Mix well till raw smell leaves off.Now add the crumbled paneer,red chilli powder,turmeric powder & Garam masala powder.Add the required salt and mix well.Saute till u get a nice smell.Lastly add kasoori methi,give a toss and switch off the flame.Garnish with coriander leaves. Now take one bread slice and apply green chutney on one side.Toast the other side for few seconds adding butter or ghee.Remove in a plate.Take another slice of bread and apply tomato sauce on it.Toast the other side with ghee or butter or oil.Now spread the paneer masala on top of tomato sauce bread.cover it with green chutney bread and toast both the sides for few seconds till u get browned top. Remove & cut it diagonally. Serve & Enjoy !

Note

U can replace tomato sauce with red garlic chutney & make it more spicy. U can also remove the corners of bread slices if needed.But  i dint remove as my bread slices were very small. U can also do the grill & make a grill sandwich.

Paneer sandwich with tomato sauce tastes yummy.Do try it for ur kids !