Poorna Pidi kolukattai

Ganesh Chathurthi celebration always starts with kolukattai. All types of kolukattai are tasty and looks tempting. I prepared poorna kolukattai with coconut and sugar.

Preparation time: 15 min
Cooking time: 10 min
Serves: 15 nos

Ingredients:

• Rice flour - 3 cups
• Warm Water

Poornam:

• Ghee - 1 tbsp
• Cardamom - 1
• Coconut flakes - 2 cup

Procedure:

1.    Heat a pan and add ghee. When in melts add cardamom. As flavor comes out, add coconut flakes.

2.   Add sugar and saute as it turns golden brown. This is the poornam. Change to a bowl and keep aside.

3.   Take a medium sized bowl, add rice flour and make it into a dough by adding warm water.

4.   Take small balls and make it flat using fingers. keep a scoop of poornam inside and close it with fingers.

5.   Repeat this and make all kolukattai. Place in idly pan and cook for 10 min.

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Rava Paniyaram

Ingredients:

• Rava or sooji - 1 cup
• Maida - 1/2 cup
• Coconut milk - 1 cup
• Sugar - 3 tablespoon
• Oil

Procedure:

1. Mix rava in coconut milk and allow it to soak for 45 min
2. Then add maida, sugar to get a thick paste
3. Sugar can be adjusted to your taste
4. Heat oil in a kadai to fry
5. Take one scoop of maavu and pour into the oil
6. Fry them well

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Vanilla Roll Cake (Eggless)

Preparation time : 5 min

Cooking time : 45 min

Serves : 4

Ingredients:

1. Curd - 1 cup
2. Sugar - ¾ cup
3. Baking soda - ½ tsp
4. Baking powder - 1¼ tsp
5. Maida / All-purpose flour - 1½ cup
6. Oil - 1 cup
7. Vanilla essence - 1 tsp

For cream:

1. Heavy cream - 20 oz / 600ml
2. Sugar - 6 tbsp
3. Vanilla essence - ¼ tsp

Procedure:

1. Take a large mixing bowl, add curd and mix well until its soft
2. Add sugar to the beaten curd and beat it with a whisk. The sugar gets completely dissolved in the curd
3. Now add baking soda and baking powder. Stir slowly and leave it for 2-3 min. It will become a frothy 
4. Add vanilla essence and oil. Stir it slowly so that the froth remains.
5. Sieve maida separately to avoid lumps. Now add maida little by little into the mixture stirring very slowly. 
6. When all the maida is mixed well, it comes to a batter consistency
7. Grease the baking tray with oil and sprinkle maida. Pour the batter into a thin sheet in the tray.
8. Preheat the oven for 10 min to 400 deg F / 200 deg C and then place the baking tray in it and bake it at 350 deg F / 175 deg C for 5 min. Once it is baked, take out the tray and allow it to cool for 20-30 min.
9. In a large bowl, mix heavy cream, sugar and vanilla essence. Beat them with the whisk until it form peaks.
10. Now spread the cream over the cake and roll it using a foil. Keep it refrigerated for 5-6 hrs. 
11. Take out the cake and cut it into slices and serve

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Sweet Pongal

Ingredients:

• Raw rice / Pacharisi - 1 cup
• Vellam / Jaggery - 2 cup
• Ghee - 2 tbsp
• Cashew nuts - 1 tbsp
• Dried grapes - 1 tbsp
• Water

Procedure:

1. Clean the rice and pour the water into a vessel. Bring it to boil.
2. Add rice to it and allow it to cook for 20 min. Break the jaggery into small pieces. When rice is cooked well, add the jaggery to the cooked rice.
3. Mix well and finally add ghee, cashew nuts and dried grapes.

Stir well and serve hot

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Gulab Jamon

Ingredients:

Gulab Jamon mix
water
Oil - to fry

For jeera / Syrup:

Mix equal measure of sugar and water, allow it to boil

Procedure:

1. Sift the jamon flour using a sieve to remove all the lumps
2. Then make it to a soft dough by adding water little by little
3. Close the  lid and allow it to rest for 15 min
4. After 15 min, roll the dough into small balls giving little pressure so that the surface of jamon is smooth
5. Heat oil in a kadai. Keep in medium flame. Add the jamon balls one by one and fry until its golden brown. Keep stirring the jamon balls so that the surface gets brown uniformly 
6. Before adding each set of jamon balls add 1 tbsp of oil. This avoids cracking of the jamon surface
7. Add the fried jamon balls to the jeera and allow it to soak for 3-5 hrs

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Paruppu Payasam with Coconut milk

Ingredients:

• Moong dhal / paasi paruppu - 1 cup
• Jaggery - 3/4 cup
• Coconut milk - 1 cup
• Ghee
• Cashew nuts
• Dry grapes
• Almonds

Procedure:

1. In a pan, add ghee. When the ghee melts add cashew nuts, dry grapes, almonds and keep aside
2. Roast moong dhal/ paasi paruppu seperately in same pan
3. Pressure cook the roasted moong dhal until mushy
4. Boil jaggery with 1/4 cup of water in a pan until it dissolves
5. Filter the syrup and add it to the cooked moong dhal
6. Add a cup of coconut milk to the payasam 
7. When it begins to boil, add the roasted cashew nuts, dry grapes and almonds and switch off the stove

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Sweet Paniyaram

Ingredients:

• Paniyaram maavu
• Water - 1/4 cup
• Jaggery - 1 cup

Procedure:

1. Heat 1/4 cup of water in a pan
2. mix jaggery and stir well so that jaggery gets completely dissolved
3. filter the syrup and add it into the paniyaram batter
4. Pour the batter into the paniyaram pan
5. When one side of paniyaram is cooked, turn to other side and cook
6. Sweet paniyaram is ready to be served hot

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Modhagam

Preparation time: 15 min
Cooking time: 20 min
Serves: 20

Ingredients:

• Raw rice - 1 cup
• Jaggery syrup - 1 cup
• Ghee - 1 tbsp

Preparation:

• Soak raw rice for 30 min

Procedure:

1. Grind soaked rice without adding water. It should be coarse like rava.
2. Add coarse rice, ghee, jaggery water and 1/2 cup of water. Pressure cook for one whistle.
3. Grease hand with oil or ghee and form balls like laddoo. Press them gently and firmly.

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