Recipe : Ellu Kozhukkattai (Ganesh Chaturthi)

Hope everyone celebrated Ganesh Chaturthi with religious fervour. We also celebrated Ganesh Chaturthi with the usual Pooja and neyvedyams and visited the local Ganesh Temple. We prepared Sweet Kozhukkattai, Ammini kozhukkattai, Kadalai Chundal, Kovil Payasam and Ellu Kozhukkattai.

I usually do not prepare Ellu Kozhukkattai. The usual fare in place of Ellu Kozhukkattai is Ulundu Kozhukkattai. So. for a change, this time I prepared Ellu Kozhukkattais. Ellu (sesame seeds) is considered a favourite neyvedyam for Lord Ganesha. Our Echiyamma used to offer Ellurundai (Sesame Laddu) on Chaturthi day. Some time back our younger son asked me for the recipe of Ellu Kozhukkattai, so I thought of trying it out before telling him the recipe.

Here, then, is the recipe:

Ingredients:

Ingredients for the outer shell same as sweet Kozhukkattai

For the Stuffing:

Black sesame seeds: ½ cup
Jaggery:  ¼ cup
Ghee: 1 tsp

Method:

Prepare the dough for the outer shell as explained here.

Stuffing:

Dry roast the sesame seeds until they crackle. Cool and grind coarsely. Melt the jaggery in 2 tbsps of water and strain to remove dirt. Boil the jaggery syrup for 2 mnts. Add the ground sesame seeds and stir until all the moisture evaporates. At this stage, the stuffing will leave the sides of the pan. Remove from heat and remove to another plate (Any more heating will make the stuffing very dry and the kozhukkattais will break).

Make small cups of the prepared rice flour dough and stuff 2 tsps of the stuffing inside. Close the cups and steam for 15-20 mnts. Yummy Ellu kozhukkattais are ready.

enjoy!

Carrot Kozhukkattais

Once the month of Avani starts, there is an unending series of festivals. Close to Avani Avittam, we celebrated Gokulashtami and before we know it, Ganesh Chaturthi will arrive, to be followed immediately by Onam. Not too far away is Navarathri.

Though Ganesh Chaturthi was  a week away, I prepared sweet and savoury kozhukkattais last week, as our elder son was with us  and was going back to his work place before Ganesh Chaturthi. 

This time, for savoury kozhukkattais, I prepared carrot kozhukkattais. They came out very well and every one appreciated the new taste.

Here is the recipe.

Ingredients for the outer shell of the kozhukkattais are given here.

Ingredients for the stuffing:

Grated carrot: 1 cup
Moong dal without husk: 1/2 cup
Grated coconut: 1/2 cup
Green chillies : 2 nos

Salt to taste

For the garnish:
Mustard: 1tsp.
Split urad dal: 1tsp
Hing: 1/4 tsp
Curry leaves: a few

Oil: 2 tsps

Method:

Dry roast the moong dal to a light pink color. Cook with little water so that they are done but not over cooked. It should be soft to touch but the grains should remain separate.

Grind the coconut with green chillies without adding water.

Heat oil in a wide mouthed pan. Add the hing and mustard. When the mustard starts crackling, add the urad dal. When the urad dal turns pink in color, add the curry leaves, followed by grated carrots.Saute` for 5 minutes, add the cooked moong dal and saute` again for 2 minutes. Add the coconut mixture. Mix well and remove from heat.

Prepare the rice flour dough for the outer covering as per this recipe.

Make small cups of the dough and stuff 2 tsps. of the stuffing into it. Steam for 15-20 minutes.

Yummy carrot kozhukkattais are ready!

So, this time,for Ganesh Chaturthi, go the vegetable way!

Happy Gowri Ganesha to all. May the Elephant faced God remove all obstacles and give a Happy and Prosperous life to all of us.

Recipe: Sweet Ammini Kozhukkattai (Kathavarayan Kozhukkattai)

These days, whenever our younger son calls, the first thing we ask is, "what is the baby doing?" The expected answer to this question is what the baby's progress is according to its age. This was a colloquial usage in our village. These days however, when we ask this question, the usual answer is, he is crying or sleeping or eating etc. My son knows to answer this question now and he says, he has started crawling, today he sat on his own, etc. I was always asking him, "has he crossed the threshold yet?" and the answer was "yes" one day. "We do kozhukkattai shower when the baby crosses the threshold", I said. "What is it?", he asked.

In the village houses where we grew up, there would be a small step between rooms. In some places like the front or back porch, there would be several steps. When the baby starts moving on its belly, at some stage it would cross this threshold between rooms. At this stage, sweet ammini kozhukkattais are prepared and offered to Kathavarayan Swamy and then a mixture of these kozhukkattais and small coins are showered on the baby's head as he crosses the threshold. The neighbouring children are invited and they scramble for the kozhukkattais and the coins. This is an offering to Kathavarayan Swamy (literally protector God) so he would protect the baby from any fall from the steps when he is growing up. In our house, Kathavarayan Kozhukkatai was also offered to the Lord, when the baby recovers from measles or other such illness.

Kathavarayan kozhukkattai or simply, sweet ammini kozhukkattais, are small kozhukkattais made with rice flour and jaggery, and is the right sweet for the calorie conscious. No fat, no deep frying, just a steamed healthy delicacy.

I told my son how to prepare them and he in turn had a kozhukkattai shower for the baby. I prepared the kozhukkattais and offered them to Kathavarayan Swamy, here in India.

Over to the recipe. The pictures are by my son.

I have made a small change to the original recipe followed by my mother (She is sure to ask me, "who taught you to roast the rice flour?") In the traditional recipe raw rice flour is used; I thought roasting the rice flour lightly would give a better texture to the dish.

Ingredients:

Rice flour : 1 cup
Jaggery : 3/4 cup
Coconut pieces : 2 tsp.
Cardamom powder : 1 tsp.
Salt : a pinch

Method:

Roast the rice flour lightly. The color should not change. Melt the jaggery in 2 cups of water and strain. Boil the strained jaggery syrup. Add the coconut pieces, cardamom powder and salt. When the syrup starts to boil, add the roasted rice flour and cook until all the liquid evaporates. Cool, make into marble sized balls and steam for 10-15 minutes in a steamer. Sweet ammini kozhukkattai is ready.

nJOY!

Recipe: Upma Kozhukkattai

When I wrote the recipe for sweet kozhukkattais, I had promised that the recipe for other kozhukkattais would follow and somehow I have not been able to post all of them yet, though I did post ammini kozhukkattai sometime back. Among the varieties of kozhukkattias, Upma kozhukkattais are the ones made quite frequently as a breakfast item or an evening snack or as a substitute for dinner on the days when rice was not eaten. The snack gets its name Upma kozhukkattai as the kozhukkattais are made from an upma made of rice rava.
When we were children, there was no concept of a breakfast in many Iyer households, instead there was a brunch, followed by a tiffin in the afternoon. The midday, around 2.30 – 3.00pm, was the busiest time of the day, when the afternoon tiffin had to be prepared, followed by night dinner, children came back from school and the cows returned home. There are many stories describing the busy scene of this time. There are also many stories with Kozhukkattais as the theme. I have also written a story which depicts both the busy evening and the kozhukkattias.

During those days, Kozhukkattai was not a regular tiffin item at our house. We usually had idli, dosa or adai. My chithappa (paternal uncle) used to refer to kozhukkattai as Emden (M10) referring to the bomb used in the World War I.
My mother used to say that once when kozhukkattai was made, it turned out very hard and hence my chithappa named it as Emden. Those days, kozhukkattais were prepared by using ground boiled rice, which were very sticky and turned hard if it was not cooked in right quantity of water. These days, we use rava made of raw rice or the commercially available idli rava.

However, kozhukkattai was a favoured tiffin item in my husband’s house. My astute and blessed mother-in-law used to make the softest kozhukkattai and I have learnt the art from her. However I restrict myself in the quantity of tempering oil used. The secret of petal soft kozhukkattais lies in the quantity of oil and coconut used, my mother-in-law used to say. Her kozhukkattais and upma were very famous among my side of the family even. "Patti makes the best Upma," my brother used to say, referring to my mom-in-law.

The rava required for the recipe can be prepared at home or one can use the idli rava available commercially. To prepare the rava at home: Wash and drain raw rice and dry it by spreading on a clean cloth. Dry grind the rice coarsely in a mixer, to rava (sooji, semolina consistency). If one spoon of toor dal is added to every cup of raw rice while grinding, it adds to the taste. If you are making the kozhukkattai immediately, the rice need be spread on a towel only until the rice is just dry. However, if you plan to store the rava, dry it in sun, until the rice completely dry and crisp.


Here is the recipe:

Ingredients:
Rice rava: 1 cup
Water: 2½ cups
Grated coconut: 2 tbsp.
Curry leaves: a few
Oil:1 tbsp.
Mustard:2 tsp
Urad dal: 2 tsp.
Chana dal: 2 tsp.
Red chillies: 2.
Hing powder: ½ tsp.
Coriander leaves: 1 tbsp (finely cut)
Salt to taste

The above are the usual ingredients for Upma kozhukkattai. For variety I always add either grated carrot or finely cut spinach while preparing the upma.

Method:

Use a thick bottomed pan. Heat the oil in the pan. When the oil is hot, add the hing powder, mustard, urad dal and chana dal. When the dals turn pink in color, add the broken red chillies and curry leaves and add the water and salt. When the water starts boiling add the grated coconut and finely cut coriander leaves (If you are using carrot or spinach, add these now). Add the rice rava and cook until all the water is absorbed. Remove from stove and keep closed for 10 minutes.

When the Upma is cool, mix it well and make small oblong kozhukkattais and steam them for 15-20 minutes. Absolutely delicious kozhukkattais are ready. Enjoy!

Kozhukkattais can be served with sambar, chutney or Podi. My favourite though, is kozhukkattai with rasam. My friend Lalitha says, kozhukkattais taste wonderful with Vattalkozhambu. Pick your choice and Enjoy.

Recipe: Ammini Kozhukkattai

Ammini Kozhukkattai means small kozhukkattais. We make both sweet and salty ammini kozhukkattais. The salty ones are also known as Porichukottina Kozhukkattai as they are stir fried in hot oil tempered with mustard and other seasonings, a process known known as Porichukottal in Kerala Tamil and Porithukottal or Thalithu kottal in Pure Tamil. They are very tasty and are good for breakfast or evening snack. I had been wanting to make ammini kozhukkattai for a long time, but as usual it kept getting postponed. So when I was making the rice dough for sweet kozhukkattai for Ganesh Chaturthi, I made a little extra dough, so I could schedule amminis for the evening. Here is the recipe.

Ingredients:

Rice flour : 1 cup
Water : 2 cups
Salt to taste
Coconut oil : 1 tbsp + 1 tsp
Mustard : 1 tsp
Split urad dal : 1tsp
Chana dal : 1tsp
Red chillies: 1or 2
Curry leaves : few
Hing : ¼ tsp
Coconut gratings: 1 tbsp.(optional)
Turmeric powder : 1tsp(optional)

Method:

Heat a thick bottomed pan and add 1 tsp of coconut oil to it. Add one cup of water and salt and allow to boil. Mix the rice flour with 1 cup of water and add to the boiling water and stir continuously. When the dough leaves the sides of the pan in a ball, remove from the stove. Keep covered for 10 minutes. When cool, smear a little oil in your palms and knead the dough well . Make small marble sized balls out of the dough and steam in a steamer or idli cooker for 20 minutes. Allow to cool.

Heat the remaining oil in a pan and when the oil starts smoking, add the hing, mustard, urad dal, chana dal and broken red chillies. When the dals starts turning pink add the curry leaves and turmeric powder. Add the steamed kozhukkattais and grated coconut and stir fry for 5 minutes. If the kozhukkattais are steamed properly, they will not break while stir frying. Remove from stove and enjoy yummy ammini kozhukkattais!

I had not been using turmeric powder, all these days while making ammini kozhukkattais. This time, however, hubby dear asked me add turmeric powder, as he had seen someone using turmeric powder for ammini kozhukkattai on one of the cookery shows on the TV. Hence the addition of turmeric powder (optional).

Recipe: Kozhukattai

Kozhukkattais are steamed rice balls with sweet coconut stuffing. No South Indian needs introduction to kozhukkattai or an translation for it. The translation is for the unfortunate ones who have not tasted this yummy, delicious and melt in the mouth delicacy, one with very little oil in it to boot.

Kozhukkattai is a most favoured sweet in our family, my late astute and blessed mother in-law simply loved it. Though usually it is prepared only during Ganesh Chaturthi or as naivedyam for performing Ganapathi Homam, she would invent some excuse to make me prepare this as often as possible. When the children were in college, she got a good excuse to prepare kozhukkattai every time they visited home. She would say "children were not here during Ganesh Chaturthi, so when are you going to prepare kozhukkattai for them?" Or she would say, there are so many black ants around, when are you going to offer kozhukkattais for Ganapathi? (there is a belief that black ants will disappear if one appeased Lord Ganesha). Our younger (handsome and charming) son’s sweet tooth was also a blessing for her.

Having said so much about sweet kozhukkattai, I would not be doing justice to other equally yummy savory kozhukkattais, of which there are many varieties, if I did not mention them. Ulundu kozhukkattai (made of refined black gram and coconut filling), vegetable kozhukkattai (my invention), ammini kozhukkattai (both sweet and savory), Uppuma kozhukkattai, are some of the more popular ones.



Now for our King of Kozhukkattais:

Ingredients (yields 20 – 25 kozhukkattais)

For the stuffing:

fresh grated coconut: 1 cup
grated jaggery: ¾ cup
cardamom powder: a pinch

For the outer shell:

Rice flour: 1½ cups
Coconut oil or any other cooking oil: 2tsp.
Salt: a pinch

Preparation:

The stuffing:

Melt the jaggery and strain to remove any impurities. Reheat and make a slightly thick syrup. To test, just remove the spoon with a little syrup from the boiling syrup and drop into a cup of cold water. If the syrup forms a smooth ball, soft to touch, it is ready. Add the coconut gratings to the molten jaggery. Keep stirring until all the water is absorbed and the contents leave the side of the pan. Remove from fire and add cardamom powder.

This stuffing can be prepared in advance and refrigerated up to 1 month. This keeps good in room temperature for up to 1 week.

The rice flour coating:

Heat a pan and add 2 tsp of oil. Add 1½ cups of water and pinch of salt and boil. Meanwhile mix the rice flour in1½cups of water into a smooth batter without lumps. When the water starts boiling add this batter and keep stirring until the rice flour becomes a smooth shiny ball. Remove from fire and cool.

To prepare kozhukkattais:

Knead the rice flour dough well. Take a lime sized portion and form into a cup. Smear little oil on your finger tips to make it easier to handle the dough. Put a smaller size ball of the coconut stuffing inside and close from all sides and pinch the ends together. Repeat till all the dough and stuffing is used up. Steam the kozhukkattais in a steamer or a idli steamer for 15 minutes.

ENJOY!

Tips: If banana leaves are available place the kozhukkattais on the banana leaf and steam.The kozhukkattais will not stick to the plate.

If any of the rice dough is left over, make marble sized balls of the dough and steam. Heat a tsp. of oil, add 1 tsp of mustard and 1 tsp of urad dal, bits of red chilli, add the steamed rice balls. This in itself will make a nice snack.

If the stuffing is left over, enjoy it as thengai thirattu pal.