Poorana Kozhukattai (Vinayaga Chathurthi Special)

When we were small ,the first thing that will come to our mind about chathurthi is the sweet poorna kuzhakattai and sundal that will be made in all houses and will be distributed among the neighbouring houses on that day. We used to compare the softness of the kozhukattai made in different houses.

Though I love poorna kuzhakattai,I used to make modagam which is more favourite to vinayagar. But this year I wanted to share this recipe with my readers. For the last one week the Tv channels in Tamilnadu are telecasting the kozhukattai preparation as vinayaga chathurthi is this weekend. One recipe given by an experienced old lady (Forgot to note her name) in podigai Tv samayal sandegangal was really impressive. I tried the recipe today and it came out perfect. I think it is very easy and can never go wrong. The kozhukattai turned out very soft

Ingredients

Raw rice -200 gms (1 uzhakku) (Here we get mavu pacharisi)

Powdered jaggery-1/2 cup

grated coconut-1/2 cup

Cardomom-2

Ghee -2 teaspoon

Gingelly oil-1 tablespoon

Method

Soak the rice for an hour.Grind it well in a mixie.The batter can be watery. After grinding add 1/4 teaspoon salt and a teaspoon gingelly oil into the batter.The batter can be like dosa batter.

Keep a kadai in the stove. Boil 3/4 cup water and pour the grounded batter into the water and stir nicely.The batter will turn like a ball in a minute or two. Switch off the stove. Divide the batter into three portions and knead it into a smooth ball.make it into a single ball and cover it with a wet tissue or cloth.

Now for the coconut poornam , Keep the kadai in the stove.pour 1/4 cup water. Add the jaggerry into the water. Once the jaggerry dissolves, strain the jaggerry using a filter to remove impurities. wash the kadai and pour back the jaggerry and boil till it turns sticky. In medium fire it can be boiled for 3 to 4 minutes. Now add the coconut,ghee and the powdered cardamom and stir well till there is not much water content. Don't keep the coconut for a long tome in the stove. Switch off with in two minutes else the coconut will get roasted. Now the poornam is ready.

Now we have to make the kozhukattai and keep the poornam inside. In tamilnadu lot of ready made achu is available. But if you dont have achu also no problem. The batter will listen to your needs. Make small balls.spread it into flat thin circles as shown or make small kinnams as shown. little bit gingelly oil can also be used for spreading. Youngsters today will do a better work of making different shapes than us. Keep the poornam inside and cover nicely.If you make the first type stick the ends nicely.

Steam the kozhukattai in idly pot or stand. Remember you have to put a cloth or tissue on the idly plate before steaming else the steam from below will change the colour of the kozhukattai.

Chettinattu Kozhi Kuzhambu ( chettinad chicken gravy(without cocunut) )

Chicken gravy is one item which can be used as a side dish for many food items like chapati, roti, nan, idly or dosa.It will be excellent for rice also. But many of us now don't want to use coconut to make gravy since we grow calorie conscious day by day. Moreover the food items using coconut will not stay good for long. and cannot be stored for a longer period. chettinad dishes usually dont contain too much of coconut.They make tasty gravy without using much coconut.
This recipe of chicken gravy will give you the gravy needed without the use of coconut.Before leaving US I wanted to freeze some food . I did not want to use coconut for freezing. I followed this recipe and the gravy turned out awesome. I come to know that every time they thaw the frozen gravy, It is fresh and good.
For chicken gravy it is always better to use fresh chicken and not the frozen one that people in US get from the stores. When I was there my son-in-law used to get chicken from local Halal shop which was good like the one we get in India. Those who stay abroad can try getting fresh chicken like this if there is a chance to do so.

Ingredients
chicken -2 pounds or 750 gms
small onion-20 or chopped big onion-1
tomato-1 medium size
Garlic-10 pods
Mint leaf-little (if you have stock)
curry leaf-little
Tamarind paste -1 teaspoon
Coriander leaves- a bunch (for garnishing)
For marination
Kuzhambu milagai thool-1 tablespoon or chili powder-2 teaspoon
Coriander powder-1 table spoon
Thick curd-1 tablespoon
turmeric powder-1 teaspoon
ginger garlic paste-2 teaspoons
salt-1 table spoon (as needed)
Masal for grinding
Big onion-2 (US onion-2 Indian-4)
Tomato-2 (Us tomato-2 Indian-4)
green chili-2
Cashews-8
Kas kas- 1 teaspoon or pottukadalai-1 tablespoon
Cinnamon-1 small piece
clove-2
fennel seeds-1 teaspoon
For seasoning
fennel seeds-1 teaspoon
mint leaf,curry leaf -little (if you have stock)
Cinnamon-small piece
bay leaf-small piece
clove-2
Cinnamon- a small piece

Method
cut the chicken into small pieces,wash well and marinate with the item given in for marination and keep aside for an hour. If you cant wait no problem you can start cooking within 20 minutes.
Keep a kadai in the stove. In one teaspoon of oil saute the items for the masal.First add the chili,then cashews, fennel seeds and kas kas , and wait till they turn little red. Now add the onion and then tomato pieces and saute well for 5 to 6 minutes. Allow it to cool and then grind it to a smooth paste in a mixi.
Keep the cooker in the stove.In one table spoon of oil season the chicken gravy with the items given in'to season'. saute the small onion or the chopped big onion and tomato. Add the marinated chicken pieces also and saute well for 5 minutes. Add 3 cups of water . Mix everything well and cook in medium fire for 7 to 10 minutes (cooking time depends on the chicken quality and the fitness of the cooker you use). however don't cook for more than 10 minutes. open the cooker once the pressure goes and add the grinded masal along with the tamarind paste and allow the gravy to boil for 5 minutes. check for the taste.I f anything is missing you can add now.The cashews and the kas kas or pottukadalai in the masal will make the gravy thicker as it boils. Switch off the stove and garnish with coriander leaves (don't add coriander leaves if you intend to freeze the gravy).Coriander leaves will add much taste to the gravy. Those who don't want the gravy to have any sourness,tamarind can be avoided.But tamarind will help the gravy to stay fresh for a longer time. little bit tamarind is enough.

Vazhakkai kola urundai (vegetarian version of kheema balls with plantain)

I am back to my sweet home after a 5 month stay in US. Definitely missing my grandson 24/7. I need 3 or 4 separate blogs to share my experiences abroad.I was really astonished to see the interest of our guys there in cooking.
After coming home I attended few weddings and collected some rare recipes from the famous chettinad cooks being engaged for the wedding.I will slowly share them with my readers.
The first in the list is the vazhakkai kola urundai,this is a real substitute of the mutton kheema balls for the vegetarians.Those who drool over the kheema balls can have an alternate vegetarian item.
Ingredients
Vazhakkai (medium size) -1
small onion-5
garlic-5
kas kas-1 teaspoon
fennel seeds-1 teaspoon
pottukadalai -3 tablespoons ( should be increased according to the size of the vazhakkai)
cashews -8
green chilli-2
red chilli-2
grated cocunut-2 tablespoons
ginger- 1 inch piece
clove-2
cinamon-a small piece



Procedure
cut the vazhakkai into round pieces as shown and cook well. once it cools remove the skin and smash the pieces nicely using hand.
Keep the kadai in the stove. Pour 1 teaspoon oil.Add cinamon and clove first. Then add onion,garlic,chilli,red chilli,ginger and saute. Now add pottukadalai,kas kas and cashews and roast them in low fire. Once pottukadalai and cashews become pink add the grated cocunut and saute till that too become little red.allow everything to cool. Then grind them to a smooth paste in the mixi. Dont add too much water. If by any chance it turns watery add a hand full of pottukadai and grind. Transfer the grinded items into a bowl. Add the smashed vazhakkai and the salt needed and mix well. Check for the taste. If salt or hotness is missing add chilli powder or salt.
Now the dough is ready for frying. Keep a small kadai in the stove. Add the oil required for frying. Make the dough into small balls and fry in medium fire till they turn golden brown. Dont touch the balls till they get cooked . once they seem to be cooked you can turn sides else there is a chance of balls getting broken.
Your veg version of kheema balls are ready. Serve hot along with tomato sauce and get all the name and fame from your loved ones

Blessed with a Baby Girl

A big 'Hi' to all the readers after a long time (exactly after one year ;) ). I am happy to informu all that we have been blessed with a baby girl on May 14th, 2010. Had severe Nausea till 5th month and went under C-section.....etc etc. This one year passed like one week for me. Hope ll be able to blog regularly soon.