Sunday, October 25, 2015

Sweet Kozhukattai/Modak (with coconut-jaggery stuffing)

As I have already mentioned, here's the sweet version of kozhukattai.  I made this on Vinayagar chaturthi and everything got finished before clicking the final pictures and I was waiting for the chance to make it during Navrathri.  I prepared this on Navrathri Friday and Jr. H was very tempted to grab his part as soon as the clicking is done!!  He kept on running into kitchen asking when would I complete the preparation, such a foodie just like me :-)....

Coconut - 1 cup
Jaggery - 3/4
Elachi powder - 2-3
For the outer layer of the kozhukattai, please refer Enthaligai-Kozhuttai outer layer.

1. In a kadai, heat jaggery with little water, once the jaggery is melted, add the coconut scraping and elachi powder.  The consistency of the filling should be such that it is enough to make balls. 
2. Make small cups out from the outer layer, fill it with coconut-jaggery stuffing, seal it and make it in a modak shape as shown in the picture.
3. Steam cook in idly plates for 10 minutes.  When it is done, allow it to cool for 2 minutes else it will break the kozhukkattais.   
4. The kozhukkattais will be shiny when it is done which would be tempting to eat.

Sunday, October 11, 2015


Back in home after a short business assignment at out of country and all I was craving is for the hot piping poondu rasam with my favorite potato roast.  Rasam is a traditional South Indian south prepared with tamarind juice as base with concoction of different Indian spices.  This can be eaten with rice or as separately as a soup.  Rasam is one of the comfort food which is recommended by physicians even during illness. 

Though an easy recipe, not everyone get the distinct taste of rasam.   I have got applauds of making a perfect rasam from many.  My dad is a person who expects best taste out of everything and he has always complemented me on tasting my rasam.  I still remember the comment he passed on to Mom that I make the best rasam than her :-) :-).  My brother-in-law has also complimented on tasting my rasam and always asks me to prepare rasam whenever he visits our home.   Even DH friends who have tasted the rasam are very generous to pass on the comments to DH and DH has always been proud of the same.

Moving to the recipe. this garlic rasam can be made in many variations and I have shared one among them.  I will be sharing the different alternatives in my future posts. 

Tamarind water - 2 cups (made from extracted tamarind)
Salt - To taste
Turmeric powder - a pinch
Asafoetida - a pinch
Tomato - 1
Toor Dhal - 2 tsp (Cooked dhal in about a cup of water)  

To grind:
Garlic pods - 5-7
Black pepper - 1 tsp
Red chillies - 1 or 2
Jeera - 1 tsp
Toor Dhal - 1 tsp
Coriander seeds - 1/2 tsp

To temper:
Ghee/oil - 1/2 tsp
Mustard seeds - few
Red chilly - 1
Curry leaves

To garnish:
Few stalk of coriander leaves

1. Cook toor dhal in a cup of water and keep aside.
2. Extract thin tamarind water from the soaked tamarind pulp and keep aside.
3.  Squeeze the tomatoes with hands or with the help of mixer.  
4. Add the extracted tamarind water to it.Add turmeric powder, salt, and a tsp of asafoetida.  Let this boil for 3 minutes until the raw smell of the tamarind goes off.

5.  Meanwhile, grind the items given in the "To grind list" adding little water.
6. Add this to the boiling tamarind water and immediately add the cooked toor dhal.  Add little water if necessary.  Switch off the flame once the froth starts to come.  Do not boil it for a long time after adding the ground ingredients. 

7.  In a pan, add half a teaspoon of ghee/water, add mustard seeds and when it crackles, add red chilly, and curry leaves.  Add it to the hot piping rasam.  The tempered items should be hot enough that you should hear the sizzling "sshhhhhh" sound.   
8.  Garnish with coriander leaves and close it with the lid so that the flavor blend in.