EASY KOZHUKKATTAI MAAVU, how to quickly make kozhukkattai maavu in 10 minutes!!!!

Sumukha.....

Ekadanthaa....

Lambhodhara.....

Dhoomrakethu......

Vignaraaja......

Gajakarnakaa.......

These are some of HIS names!!!!

He loves  Kozhukkattais, Modhakaas.....

But it's quite a laborious process. malpatskitchen brings a very easy method , a quick method, easy for a beginner who has not ever done kozhukkattai maavu..... here it is!!!!

Ingredients

1 measure Kozhukkattai or very fine rice flour (You can use a cup, a big ladle, a tumbler or a bowl)

1 1/2 measure water

1/4 tsp salt

1 tsp cooking or gingely oil

1 tsp milk

Cooking time: 7 - 8 minutes; Prep time: 5 - 7 mts

I used this brand flour, any brand is fine. Or like Double horse rice flour, which is extremely fine like butter 

Take one measure flour. Use a non stick pan only

add 1 1/2 measure water

add salt

add gingely/cooking oil

add 1 tsp milk

Mix everything well into a lump - free mixture

Start cooking on a medium flame

It will slowly start thickening

and will leave the sides and form a thick ball

flames on the lowest, keep it covered for 2 - 3 minutes

This is the best way to check...wet your fingers, touch and see...the batter should not stick

Cover with a wet towel

Cover with a lid, allow to rest for 15 - 20 minutes

Knead to a soft dough, dipping your fingers in a drop of oil 

See...soft choppus have been made, kept on a greased steamer plate. While shaping a choppu, use oil or rice flour to dab your fingers on and off

Isn't it perfect???

You can make my special Salem style Dhal pockets

Ammini varieties

Sesame/Ellu kozhukkattai

Our Tanjore style Urad dhal kozhukkattais

Or the Modhakams

Hope this post turns out to be really useful to you all!!!

This post first appeared in www.malpatskitchen.com

NARTHAMPAZHA SAADHAM, how to make healthy Green Citron rice

 Narthangai/Narthampazham......

Belongs to Citrus Family, Like the Lemons....but quite expensive!!! Probably because, it's a store house of several nutrients and health benefits!!! Ideal to be a neivedhyam too!

We all know, dry, salted narthangai is being used in most of the families during nausea, vomitting and fever.

It is a good source of Vitamin C, boosts Immunity.

Promotes digestion, Good for Gut Health.

Prevents Cancer, Lowers Blood pressure

Ingredients

Narthangai - 1, sliced and juice extracted

Rice - 1 cup, cooked and let to cool down

Salt to taste

To season

Cooking oil - 2-3 tsps

Turmeric powder - 1/4 tsp

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

Split urad dhal - 1 tsp

Channa dhal - 1 tsp

Chopped green chillies - 2-3

Curry leaves - a few

Raw peanuts - 1/8 cup 

Recipe cuisine: South Indian; Category: Lunch

Prep time: 10 mts; Cooking time : 30 - 40 mts

Serves 3

Juice extracted from Narthampazham

Cooked rice cooling down

Heat a pan, add oil, add hing and turmeric powders, mustard seeds, urad and channa dhal

Keep on slow fire, and before the dhals turn golden, add peanuts too, all these will get perfect roasting

Now add curry leaves and green chillies. Red chillies are optional, but green chillies go well with the aroma and taste of the Citrons

Add the seasonings to the rice

Salt to taste

Add the Narthampazha juice as per taste. For 1 cup rice, I had to add 3 tbsps juice, it isn't so sour like lemon juice, very subtle in taste

Mix well

With some Sundal and some Vadams, isn't it a perfect meal!??

This post first appeared in www.malpatskitchen.com

3 KINDS OF AMMINI KOZHUKKATTAIS,how to make Urad, Moong Usili and Sweet Amminis

 The beauty and sanctity of Number 3

Well....for a simple recipe, I am bringing in such spiritual topics!!! 😊

Trimurti ........Brahma, Vishnu, Shiva

Trishul.........denoting Creation, Preservation and Destruction

Thrayambakam..........the three eyed Shiva, denoting Sath, Chith and Anand

The 3 Devis...Durga, Lakshmi and Saraswathi...

The sacred Triveni Sangam at Prayag of the rivers, Ganga, Yamuna and the Gupth Saraswathi

The sacred Bilva Leaf, which has 3 leaves 

Trikaala Sandhyavandhanam ........to be performed prior to Sunrise, Noon and just before Sunset

The 3 generations' names mentioned during Gaya Srardham..

The three knots....in the mangalyam, which a man ties to a woman at the time they both enter the sacred Wedlock......

The 3 Gunas...Sattva, Rajas, Thamas...

The three colors in our National Flag

The three colors in the traffic Signal...

Sa Pa Sa...the shruthi tuning...

The three dimensional effects

The 3 Musketeers

Am the proud GRANDMA of  3 Grandchildren!!!!!!

The 3 Important meals....Breakfast, Lunch and Dinner...

And, similarly……3 very interesting  varieties of Ammini Kozhukkattais

I have already posted Plain and Karamani Ammini kozhukkattais

These are superb and tasty varieties, which transform the plain Amminis into extremely flavorful and colorful ones!!!

The one on top is Sesame & Jaggery Amminis. 

The one on the left is Moong Usili Amminis

The one on the right is Urad Amminis

Kozhukkattai maavu made from store bought Idiyappam flour. 1 cup flour : 1 1/4 cup water. Click here for detailed stepwise instructions.

Kozhukkattai maavu made into small balls, steamed for 12 - 13 minutes. Then allowed to cool, before mixing various mixtures.

Sesame & Jaggery Amminis

For stepwise and detailed pictures of this recipe, please click here. 

Moong Usili Amminis

Details and stepwise pictures and instructions here

Urad Amminis

For stepwise and detailed pictures of this recipe, please click here

So, make these 3 varieties of Ammini kozhukkattais, for neivedhyam, snack or tiffin!!!!

This Post first appeared in www.malpatskitchen.com

TOMATO COCONUT CHUTNEY, an unusual combo chutney

Always we have been enjoying one red chutney at Hotel Woodlands, same standard, same taste, ever since so many years!!! So, out of pure guess, I tried that Chutney, almost similar to Woodlands ‘….. and am sharing with you all!!!

Check my other Chutneys here

 Malpatskitchen is a treasure box of family recipes. May malpatskitchen - recipes be in every kitchen, keeping one and all hale and healthy, since all the recipes here are tried and tested!

Ingredients

Fresh grated Coconut - 1 cup

Channa dhal - 1/4 cup

Onions - 2, chopped

Tomatoes - 6, chopped

Tamarind paste - a pinch

Jaggery - 1 tsp

Salt to taste

Red chillies - 2-3

Hing powder - 1/4 tsp

Cooking oil - 2-3 tsps

To season

Gingely oil - 2 tsps

Mustard seeds - 1/2 tsp

Recipe Cuisine : South Indian; Category: Tiffin - side

Prep time: 5 mts; Cooking time: 10 mts

Serves 3-4

Heat 2 tsps oil a pan, add hing powder, channa dhal and red chillies, and saute till golden

getting sauteed

Now, add the chopped tomatoes

Tamarind paste  - a small ball, salt to taste and jaggery

saute on slow fire till tomatoes become mushy

Switch off, add coconuts, mix well in that heat itself

After it cools, load into a blender jar

and grind to a smooth chutney

 Heat the pan again, with 2 tsps oil, season mustard seeds 

and pour on the chutney, enjoy with rotis, idlis and dosas!!!

This post first appeared in www.malpatskitchen.com