Another kozhukattai recipe.. This time its Inippu pidi Kozhukattai... It is a similar version of my previous Karupatti pidi kozhukattai. It is a sweet pidi kozhukattai with jaggery which is tasty and easy to prepare.

Prep time: 15 mins     Cook time: 10-15 mins     Yields: 12

Ingredients

• 1 cup Rice flour / Idiyappam flour
• 1 cup Shredded Jaggery
• 3/4 cup Water
• A pinch of Salt
• 1 Cardamom (Crushed)

Procedure

1. Soak Jaggery in water.

2. Fry the flour in a dry pan for 3 minutes.

3. Boil the jaggery. Add cardamom and let it boil for another minute.

4. Strain the jaggery for impurities.

5. Add salt to flour and then add jaggery syrup.

6. Syrup would be hot, so use a spatula to combine it.

7. With the hand, knead into a dough.

8. Let 2 cups water boil in cooker.

9. Grease your palm and idli plates. 

10. Take small portion of dough, press it as dumplings and place in greased idli plates.

11. Place the idli stand inside the cooker and close the cooker with the lid. Take the pressure regulator (cooker weight) from the lid before closing the cooker. Steam the kozhukattai for 6-7 minutes.

12. Inippu Pidi Kozhukattai is ready...

• If you are using store bought idiyappam flour, then you can use it directly in the recipe. 

• If you are using rice flour, then fry it in dry pan for three minutes before using in the recipe as shown above.

• You can make jaggery syrup in stove top or in microwave. (If making in microwave, check it every 30 seconds)

• Always have 1/2 cup boiling water in the side while forming the dough. If you feel dough needs more water, use boiling water. Do not use normal water to knead dough. 

• Dough should be soft and little sticky.

• You can add 1 tbsp of shredded coconut to the flour. You can also use palm jaggery instead of jaggery in this recipe. You can see Karupatti Pidi Kozhukattai recipe here . Check this link for other Kozhukattai recipe.

                        Yet another recipe for Vinayagar Chaturthi, Paal Kozhukattai...Yay.... Paal kozhukattai is a delicious recipe made with simple ingredients. It is an authentic South Indian recipe. Kozhukattai is cooked in coconut milk and jaggery/sugar with cardamom to give a nice flavor.

Prep time: 45-60 mins     Cook time: 15-20 mins       Serves: 8-10

Ingredients 

• 1 cup Rice flour/ Idiyappam flour 
• 1 1/2 - 2 cup Water
• 1/4 tsp Salt
• 1 cup 1st batch Coconut milk 
• 1 1/2 cup 2nd batch Coconut milk
• 1 1/2 cup 3rd batch Coconut milk
• 1 cup Sugar 
• 2 Cardamom 

Procedure 

1. Filter the coconut milk with a tiny hole strainer .

2. Add salt to flour.

3. Boil the water. (I used 1 1/2 cup water)

4. Add the boiling water to the flour. Mix it with a spatula. Then use your hand to form a dough.

5. Grease your hand and roll the dough into small balls. (Pea size)

6. Boil the 3rd batch coconut milk.

7. Add the kozhukattai into the boiling milk. Do not overcrowd kozhukattai. You can cook them in batches, so that they don't stick to each other.

8. Let it boil for 3 minutes.

9. Take kozhukattai from the milk and keep it separately. 

10. Cook the next batch in boiling coconut milk for 3 minutes. (By this time coconut milk would be too thick)

11. When all kozhukattai are cooked, add sugar, 2nd batch coconut milk, cooked kozhukattai to the boiling milk. (As my pan was small, I changed to a larger pan)

12. Cook for 3-4 minutes.

13. Before it starts boiling, add 1st batch coconut milk and cardamom. Cook for 2 more minutes and switch off.

14. Paal kozhukattai is ready to serve...

• Coconut milk should be strained nicely, so that there are no solids present in it.

• If coconut milk contain solids, then your paal kozhukattai will be a mess.

• You should not boil the 1st or 2nd batch coconut milk.

• You can use shredded jaggery instead of sugar.

• To know the procedure for extracting coconut milk, check this link.

                 Coconut milk and coconut paste are easy to prepare at home. You can use shredded coconut or cut piece coconut. Coconut milk can be refrigerated for about 2 days. 

Ingredients

• Coconut
• Water

Procedure

~ To form Coconut paste, Grind 1 cup coconut with 2/3 cup water .

~ To collect Coconut Milk, Grind 1 cup coconut with 1 cup water and strain it. (1st batch milk)

~ Few recipes may require 2nd batch milk and 3rd batch milk . In that case, take the remains in the strainer into the blender and add 1 cup water to it. Grind it and strain again. You can notice the milk is not as thick as 1st batch milk.

~ Repeat the previous step for 3rd batch milk.

Only 1st batch milk is extracted and used mostly. Depending upon the recipe,  2nd batch milk and 3rd batch milk are extracted.

                  Coconut Chutney is a simple everyday chutney. It can be prepared within 5 minutes. There are many variations in coconut chutney and today am gonna share a simple white coconut chutney. 

                 You can use fresh or frozen coconut for this recipe. Don't use dry coconut in this recipe. If you are using frozen coconut, then thaw it in room temperature for 30 minutes.

                    You can serve Coconut Chutney with Idli, Dosa, Uttapam, Rava dosa, etc...

Prep time: 5 mins      Cook time: 2 mins      Serves: 3

Ingredients

To grind

• 3/4 cup Shredded Coconut
• 1 tbsp Roasted Gram (Pottukadalai / Porikadalai)
• 1 Green chili
• 1 Clove Garlic
• A small piece of Ginger
• Salt to taste
• Warm Water to grind

For tempering

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Split Urad dal
• Few Curry leaves
• 1 Red Chili (Optional)
• 1 tsp Onion (Optional)

Procedure

1. Take roasted gram, chili, ginger and garlic in blender. Grind it coarsely.

2. Add coconut and salt in the blender. Grind it with warm water. Do not grind it too smoothly.

3. Transfer the chutney into a bowl. If you want chutney to be little watery, then add water according to your wish.

4. Heat a pan with oil. Add mustard seeds. When mustard crackles, add other ingredients and sauté for 50-60 seconds. Then transfer it to chutney.

5. Mix it nicely. Serve it with idli or dosa...

Variations can be made in above chutney:

• For a light green chutney, add curry leaves or coriander leaves or both while grinding coconut.

• For a light red color in chutney, add red chili while grinding instead of green chili.

                Hello... Starting this week with a highly nutritious food. Its Beetroot and is good to be a part of your regular diet. Beetroot lowers blood pressure, purifies the blood, increases the blood flow and gives a nice glow to your skin. Beetroot makes your meal look colorful. Beetroot Poriyal is the recipe that i am gonna share with you all today.

                Beetroot Poriyal can be served with sambar rice, curd rice, rasam rice or with any puli kozhambu of your choice.

Prep time: 10 mins       Cook time: 20 mins        Serves: 2

Ingredients

• 1 medium size Beetroot (Chopped into small pieces)
• 2 tbsp Onion (Finely chopped)
• Few Curry leaves
• 1/2 tsp Mustard seeds
• 1/2 tsp Split Urad dal
• 1/2 tsp Coriander powder (Optional)
• 1 Green Chili (Chopped into small pieces)
• 1 tbsp Shredded Coconut
• Salt to taste
• 1 tsp Oil

Procedure

1. In a pan, cook beetroot by covering with lid for 5-10 minutes and sprinkle some water in-between on the beetroot, so that they don't stick to the pan.
If you are cooking in cooker, sprinkle some water on beetroot and close the lid. After a whistle reduce the flame for 1 minute and switch off.

2. If there are extra water, let it evaporate. Add coriander powder and salt. Sauté for 1 minute and switch off the flame.

3. In a separate pan with oil, add mustard seeds. When they crackle, add urad dal,curry leaves, green chili and onion. Sauté for 2 minutes.

4. Add onion mixture and shredded coconut to the beetroot . Mix it well.

5. Beetroot Poriyal is ready... Serve it with rice of your choice...

• You can also shred the beetroot instead of cutting them small.

• You can also add carrot with the beetroot. 

                   As Vinayaka Chaturthi is nearing, I thought of sharing some Kozhukattai recipes with everyone in the following week. One of them is Karupatti Pidi Kozhukattai.... Palm jaggery is rich in iron. It is good to take palm jaggery in your daily diet. You can even replace your sweeter with palm jaggery in your coffee. 

                  Here is a sweet pidi kozhukattai with palm jaggery which can be done easily. It is a tasty and healthy kozhukattai recipe. You can also substitute jaggery in place of palm jaggery in this recipe.

Prep time: 15 mins       Cook time: 10-15 mins       Yields: 12

Ingredients

• 1 cup Rice flour / Idiyappam flour
• 1 cup Shredded Palm Jaggery
• 3/4 cup Water
• A pinch of Salt
• 1 Cardamom (Crushed)

Preparation

1. Soak palm jaggery in water for 5 minutes.

2. Boil the jaggery syrup and add cardamom. Allow the syrup to boil for 1 minute.

3. Strain the hot syrup for impurities.

4. Add salt to the flour. Pour the syrup on flour.

5. Mix it with spatula, as the syrup will be hot.

6. Then with your hand, combine it into a dough.

7. Let 2 cups water boil in cooker.

8. Grease your palm and idli plates. 

9. Take small portion of dough, press it as dumplings and place in greased idli plates.

10. Place the idli stand inside the cooker and close the cooker with the lid. Take the pressure regulator (cooker weight) from the lid before closing the cooker. Steam the kozhukattai for 6-7 minutes.

11. Karupatti Pidi kozhukattai is ready to serve..

• If you are using store bought idiyappam flour, then you can use it directly in the recipe. 

• If you are using rice flour, then fry it in dry pan for three minutes before using in the recipe.

• You can make palm jaggery syrup in stove top or in microwave. (If making in microwave, check it every 30 seconds)

• You can use jaggery instead of palm jaggery in this recipe.Check the recipe here. Check this link for other Kozhukattai recipe.