Happy Vinayagar Chathurthi

We usually dont celebrate vinayagar chathurthi at home, but this year I decided to prepare something for it. After searching all over the net I found the recipe for kozhukattai here and tried it. The only change I made to the recipe is I added only 3/4 cup of jaggery for the filling and it was sweet enough for me. It turned out really good and wanted to share some pics with you guys.



Coconut-Jaggery Pooranam (filling)




Dough for outer cover




Making the Kozhukattai's




The first batch after steaming




Ready to eat





Wishing you all a happy Vinayagar Chathurthi

Comments

Sreelu said…
Deepz, I made this first time too today, Came out well.Your's look delicious too
11:04 PM
Padmaja said…
hey Happy Ganesh Chaturthi to u as well!Hpe u have an amazing time with family n friends
3:01 AM
Anonymous said…
Happy Ganesh Chaturthi...The modaks are lovely!!
6:07 AM
Sharmi said…
Wish you the same! lovely modaks. I too made them:)
2:59 PM
Deepz said…
Thanks Sreelu, Padmaja, Cinnamon & Sharmi.
12:02 PM
Tenali Double Horse said…
Good Recipie Makes So Easy and Nice One.....

We Maharani/Mahendra Dal Mills with our Brand Name Tenali Double Horse
are committed to provide the highest quality products and
service to our customers to satisfy their needs and expectations of quality, reliability,
and timely delivery.

Tenali Double Horse

#Best Quality Dal Manufacturers Suppliers
#Best Dal Price
#Best Quality Minapagullu
#Best Quality Urad Dal
#Best Quality Urad Dal Manufacturers Suppliers
#Best Orid Dal Manufacturers Suppliers
#Tenali Double Horse Minapagullu Uraddal Oriddal Blackgram
#Orid Dal
#Urad Dall
#Black gram
#Vigna mungo
#urad bean
#urid bean
#minapa pappu
#mungo bean
#black matpe bean
#Split Black Gram
#round urad dal
#Urad Dal White
#Urad Dal White Split
#Grocery Gourmet Foods
#Black Urad Whole
#Black Urad Dal
#Whole Black Urad
#Whole Black Orid
5:18 AM
Post a Comment

Popular posts from this blog

Green Blog Project - Summer 2007

Image
Last year when I first read about the Green Blog Project , I was very excited as we had so many veggies growing in our backyard and this was a good event to participate in. I was a month old in the food blogging world and it was one of the first few events that I participated in. I made vegetable fried rice from carrots and beans and tomato thokku from tomatoes grown in my backyard. After sending my entries I was eagerly waiting for the roundup and was amazed at all the other entries. I usually stick to traditional and easy growing veggies. But after looking at the roundup, I was surprised to see so many people growing traditional Indian veggies with such ease. This effort started by InjiPennu has encouraged a lot of food bloggers to grow their own vegetables either be it in small containers/pots or a big backyard. I had totally dismissed the idea of growing anything in winter. When Mandira of Ahaar hosted the GBP winter/spring 2007 event and gave us some very good tips on grow
Read more

Arachu vitta sambar, Kovakkai (tindora) varuval, Podalangai (padval) poriyal

Image
I have lots of Indian vegetables stocked in my fridge after my last week's Indian grocery shop visit. I had murungakai (drumsticks), podalangai(padval), kovakkai(tindora) and fresh coconut. So decided to make some very Indian (specifically Tamilian) dishes with those vegetables for dinner last night. When I think of drumsticks the first thing that comes to my mind is Sambar. I was bored of making the regular sambar and hence decided to go with arachu vitta sambar. The main ingredient in this type of sambar is the freshly ground masala and it adds a very unique and different taste. Then decided to do something spicy and dry to go with it and hence a varuval. With the fresh coconut I decided to do some poriyal. So the final menu was arachu vitta murungakkai (drumsticks) sambar, kovakkai (tindora) (ivy gourd) varuval and podalangai (padval) (snake gourd) poriyal. Arachu Vitta Sambar: Ingredients: Thur dal (cooked and mashed) – 1½ cups Drumsticks (cut) – ½ cup Onion (chopped) – 2 Tomat
Read more

Adai and pudina chutney

Image
Last night I was in the mood for idli or dosa but did not have the batter ready. The idli/dosa batter usually takes time preparing (6hrs to soak the ingredients and 6 hrs to ferment the ground batter). So I decided to make Adai as it takes about 2hrs to soak, grind, ferment and to prepare. Adai is pretty filling and high in protein as different varieties of dal are used. Adai: Ingredients: Idli rice (can be substituted with any available rice) - 1 cup Whole urad dal - 3/4 cup Channa dal - 3/4 cup Thur dal - 3/4 cup Ginger - 2 inch piece Shredded coconut - 1/4 cup Red chillies - 4 (can be increased for additional spice) Jeera - 2 tsp Curd - 1 tbsp Salt - as needed Method: Soak rice and all dal ingredients together in enough water for 2hrs. If you are in a real hurry 1hr should be enough. Grind all the above ingredients to a dosa batter consistency. It is fine if the mix is a little course. Also if you are using an US bought blender, grind the above in batches as the motor heats up prett
Read more