MORE VARIETY RICE

4. ARU NELLIKA RICE:

For this you do not use the big gooseberries but the small pale yellowish variety. The difference is the big gooseberry is good for pickling but is little bitter. Whereas the small variety is sour and when ground the extract tastes like lime juice.

The seasoning is the same as for lime rice

Grate the small gooseberries (20 to 30 Nos) or chop into large bits leaving the seeds. Grind in a mixer and extract the juice add salt to it and add this to the seasoning mentioned for lime rice and add the cooked rice. Garnish with finely chopped gooseberries or grated carrot.

5. RAW MANGO RICE 1 :

INGREDIENTS:

1. Grated Raw mango : 1 cup

2. Green Chillies : 2

3. Red Chillies : 2

4. Urad Dhall : 2tsp

5. Mustard seeds : 1tsp

6. Asafoetida : 1tsp

7. Grated Coconut : ½ cup

8. Curry leaves : 2 sprigs

9. Turmeric : ½ tsp

10. Salt to taste

11. Oil : 3tsp

Method:

Coarsely Grind Green chillies and grated coconut. Heat oil in a wok/Kadai. Add Mustard seeds and after it splutters add Urad dhall and when it turns red add the red chillies, curry leaves, turmeric, Asafoetida and then the grated Mango and the coarsely ground mixture. Fry slightly for 5 mins add salt and remove from fire. Mix with cooked rice. Garnish with grated carrot and serve hot.

Pointers: Optionally you can use ginger along with chillies and coconut and grind. Onions can also be fried with the seasoning.

RAW MANGO MIX (2):

INGREDIENTS :

1. Finely chopped raw mangoes : 1 Cup

2. Red chillies : 6

3. Coriander seeds : 1 tsp

4. Mustard seeds : 1 tsp + 1tsp

5. Fenugreek/methi seeds : 1 tsp

6. Asafoetida : ½ tsp

7. Turmeric powder : ½ tsp

8. Oil : 4tsp

9. Salt to taste

Method:

Add ½ tsp oil to a wok/kadai fry the mustard seeds, fenugreek seeds till slightly brown add red chillies and finally coriander seeds. Fry till fenugreek is dark brown (but not charred). Remove from fire cool and coarsely powder it in a mixer along with salt. Then add the chopped raw mangoes and coarsely dry grind it so everything is mixed evenly.

Take care not to mash it into a pulp. Heat the remaining oil in a wok/kadai add the remaining mustard seeds. Allow it to splutter and add the turmeric powder and the asafetida powder. Remove from fire and add the seasoning to the mixture. This will store well for 2 or 3 days. Add cooked rice before use. The same garnish can be used as above.

Pointers : Avoid onions in this preparation. This can be used in individual servings also (i.e. you can serve rice and individual can mix it according to taste and with a little sesame oil or gingelly oil).

CORIANDER RICE 1:

INGREDIENTS:

1. Chopped Coriander leaves : 1 cup

2. Chopped Onions : 1 cup

3. Chopped Green chillies : 1tsp

4. Red Chillies : 2

5. Mustard seeds : 1tsp

6. Urad Dhall : 1tsp

7. Salt to taste

8. Turmeric powder : ½ tsp (optional)

9. Oil : 3 tsp

10. Curry leaves : 1 sprig

Method :

Add oil to wok/Kadai. Add mustard seeds to the hot oil and when it splutters add Urad dhall and when the dhall turns red add the green chillies, red chillies, turmeric powder (if need be), Chopped onions and fry till onions turn slightly brown and then add the chopped coriander leaves fry slightly for 2 mins and then remove from fire, cool and add to cooked rice. Garnish with finely chopped coriander.

Pointers : If you like the taste of tomatoes the same can be added to this mix while cooking. In that case add turmeric also.

CORIANDER RICE 2 :

1. Coriander leaves (washed and dried but not chopped) : 1 bunch

2. Urad dhall : 6 tsp

3. Mustard seeds : 1 tsp

4. Red Chillies : 6

5. Tamarind : ½ lime size

6. Oil : 2tsp

7. Salt to taste

Method :

Heat oil in wok/Kadai. Fry 5 tsp of Urad Dhall, Red Chillies and Tamarind. Keep aside. Fry coriander leaves slightly. Remove from fire and allow to cool. Now grind the coriander leaves with salt (without adding water but not to a paste consistency preferably slightly coarse) and then add the fried urad dhall, chillies and tamarind and grind still not to a paste consistency. Keep aside. Heat oil in a wok/kadai and add mustard seeds and later urad dhall then add the mixture. Allow to cool and then add to cooked rice.

(This also can be used in individual servings as mentioned for raw mango rice.)

Coriander can be substituted with mint or curry leaves or blend of any two or all three in the above recipe for coriander rice.

MUSHROOM RICE 1:

INGREDIENTS :

1. Chopped Mushrooms : 1 cup

2. Chopped Onions : 1 cup

3. Chopped Tomatoes : 1 cup

4. Finely chopped Green chillies: 1tsp

5. Finely chopped Ginger : 1tsp

6. Red Chilly powder : ½ to 1 tsp

7. Turmeric powder : ½ tsp

8. Finely chopped garlic : ½ tsp (optional)

9. Finely chopped curry leaves/coriander leaves: 1tsp

10. oil : 3 tsp

11. Salt to taste

Method:

Heat oil in a wok/Kadai. Add Mustard seeds and when the splutter, add chopped onions, and turmeric powder. Then add Mushrooms, green chillies, ginger, chopped tomatoes, red chilly powder and salt and fry till mushroom is cooked and oil separates from the mix. Add chopped curry leaves and coriander leaves and then add to pre cooked rice.

Optionally you can also use chopped mint leaves and also capsicum along with mushrooms.

MUSHROOM RICE 2:

1. Chopped Mushrooms : 1 cup

2. Chopped Onions : 1 cup

3. Chopped Tomatoes : 1 cup

4. Red Chilly powder : ½ to 1 tsp

5. Finely chopped garlic : ½ tsp (optional)

6. Oregano : 1 pinch

10. Oil : 3 tsp

11. Salt to taste

Method:

Heat oil in a wok/Kadai. Add Chopped garlic and chopped onions. Then add Mushrooms, chopped tomatoes, red chilly powder, oregano and salt and fry till mushroom is cooked and oil separates from the mix. Add to pre cooked rice.

Optionally you can also use chopped mint leaves and also capsicum along with mushrooms. For variety Soya sauce can also be used while cooking.

SWEET SESAME RICE: (Ellu Satham)

1. Til/Sesame seeds/Ellu : 100 Gms (use white sesame seeds)

2. Jaggery : 200 Gms (grated)

Method:

Dry roast sesame seeds till they turn slightly red. Cool and grind in a mixer. Add Jaggery and blend well (dry). This can be used with individual helpings of rice and goes well when ghee is used along with rice.

Ellu podi used for preparing kozhukattai can also be used.

For the following rice varieties the rice can be cooked separately or with the vegetables.

CABBAGE RICE:

INGREDIENTS :

1. Thinly chopped Cabbage : 1 Cup

2. Uncooked rice : 1 Cup (soaked and drained)

3. Chopped Onions : 1 Cup

4. Ginger : ½ inch piece

5. Grated Coconut : ½ Cup

6. Green Chillies : 3 or 4

7. Mustard seeds : 1tsp

8. Urad Dhall : 1tsp

9. Channa Dhall : 1tsp

10. Curry leaves : 2 sprigs

11. Oil : 3 to 4 tsp

12. Salt to taste

Method:

Grind Grated coconut, green chillies and ginger coarsely. Add oil directly in a pressure cooker/electric rice cooker. Add mustard seeds and then urad dhall and Channa dhall. When the dhall is red add the onions and when slightly brown add the chopped cabbage. Then add curry leaves and salt. Add the coarsely ground mixture and then the uncooked rice. Then add boiling water to the rice mixture and cook the rice. Garnish with a little lemon juice or sprinkle the coarsely ground mixture.

CAPSICUM RICE:

INGREDIENTS:

1. Sliced Capsicum : 1 cup

2. Chopped Onions : 1 cup

3. Chopped Tomatoes : 1 cup

4. Finely chopped Green chillies: 1tsp

5. Finely chopped Ginger : 1tsp

6. Red Chilly powder : ½ to 1 tsp

7. Turmeric powder : ½ tsp

8. Finely chopped garlic : ½ tsp (optional)

9. Finely chopped curry leaves/coriander leaves: 1tsp

10. oil : 3 tsp

11. Salt to taste

12. Coriander seeds : 1tsp

13 Cinnamon stick : 1piece.

14. Soaked Uncooked rice : 1 cup (Drained)

Method :

Dry roast coriander seeds and cinnamon stick and powder it in a mixer. Add oil to the pressure cooker/rice cooker. Add chopped onions and when brown add the capsicum, tomatoes, green chillies, ginger, red chilly powder, turmeric powder, garlic and then the drained rice. Add the powdered mixture to this and add boiling water and cook the rice.

Garnish with chopped curry leaves and coriander leaves and serve hot.

Happy cooking

VARIETY RICE

In this age with more and more Emancipated and empowered women and career women, who work for more than 12 hours, it has become necessary for everybody to know cooking. Everyday you cannot eat out. Cooking has to be less time consuming but should also have your mother’s touch. For those people here are a few recipes. Do not think of cooking as chore. It can be a mode of relaxation.

Variety rice:

1. For variety rice the rice is cooked separately and then added to the mix.
2. Note to cook rice with less water so that the rice is not sticky and mushy but separates easily.
3. When rice is hot add a teaspoon of oil on top and then add the seasoned mix. Do not Mix when the rice is hot else it will become mashed.
4. If you like onions while preparing the seasoning onions can be fried before you add coconut/lime etc for the rice varieties given below.
5. You can use cashew nuts or groundnuts/peanuts optionally.
6. The rice variety can be normal raw rice, Boiled rice or Basmati rice.
7. Where ever coconut oil/gingelly oil is mentioned it can be substituted with any normal cooking oil.
8. If gingelly oil is not available you can substitute it with Chinese sesame oil (but use sparingly because it gives a very strong sesame seed taste)
9. For seasoning along with Urad dhall, Channa Dhall also can be used.
10. Garnish just before serving.

1. COCONUT RICE:

Pointers: Coconut rice mix if made properly can be kept in the fridge up to 20 days and can be used for two or three times.

INGREDIENTS:

1. Grated Coconut/Desiccated coconut : 2 cups
2. Chopped Green Chillies : 4
3. Chopped Red Chillies : 3
4. Urad Dhall : 2tsp
5. Mustard seeds : 1tsp
6. Cashew nuts/Groundnuts : 1tbsp (Chopped or whole)
7. Curry leaves : 2 sprigs
8. Asafoetida : 3 pinch
9. Coconut oil : 3tsp (if available else
Sunflower/ground nut/refined oil will
do)
10. optional –Channa Dhal 1tsp
11. Salt to taste

Method:

Heat the oil in a Kadai/wok. When hot add mustard seeds. When the seeds splutter add urad dhall, Cashew nuts, both the chillies, curry leaves and then add asfoetida just when the cashew nuts become roasted and finally the coconut. Fry till the coconut looses the fresh sheen but it should not brown. If mix is in excess Cool and store in an airtight container. Add cooked rice to the mix.

COCONUT RICE :(2) (Ellu Thenga satham)

INGREDIENTS:

1. Sesame seeds : 4 tsp
2. Red Chillies : 6
3. Other ingredients as above.

Method:

Dry roast sesame seeds and red chillies and grind to a powder. After seasoning as given in the above recipe add the sesame powder along with the coconut. If need be the quantity of coconut can be reduced.

SWEET COCONUT RICE: (Vella Thenga Satham)

INGREDIENTS:

1. Jaggery : 1 cup
2. Grated Coconut : 1 cup
3. Cashew nuts/raisins : 10 each
4. Ghee : 3tsp
5. Cardamom powder (Elaichi) : 1tsp

Method:

Add Jaggery to coconut and add a tsp of water to it and heat in a wok/Kadai till the water content reduces and the mixture appears to have blended well. Roast the cashew nuts and raisins in ghee and add to the thickened mixture along with cardamom powder. Now add the cooked rice to this mixture.

Suggestions:
1. If you have leftover poornam which you had prepared for Kozhakattai the same can be stored and used for preparing sweet coconut rice.
2. The Jaggery can be substituted with Sugar.
3. In the event Jaggery is not available Treacle or golden syrup can be used.


2. LIME RICE:

Pointers:
1. For lime rice the seasoning can be stored in airtight container and before usage add lime juice and salt. It can be fresh lime juice or preserved.
2. The flavour of lime should be more else it will taste like plain yellow rice.

INGREDIENTS:

1. Urad dhall : 2 tsp
2. Mustard seeds : 1tsp
3. Ground nuts/Cashew nuts : 1 tbsp
4. Curry leaves : 2sprigs
5. Green and Red Chillies : 3+2
6. Sesame/Gingelly oil : 3 tsp (preferred else use available oil)
7. Turmeric powder : ½ tsp
8. Asafoetida : 1tsp

Method:

Heat oil in a Kadai/wok. Add mustard seeds and when the seeds splutter add Urad Dhall, Ground nuts, chopped green and red chillies, curry leaves, asafoetida and turmeric powder and remove mix from fire. Add lime juice and salt to the mix and then add cooked plain rice.

3. POMEGRANATE RICE:

For this the pomegranate variety should not be sweet but tangy and sour, a bit like lime juice.

The seasoning is the same as for lime rice.

Instead of lime juice remove pomegranate seeds and extract the juice by adding a little bit of salt to it and squeezing it by hand. Add this to the seasoning mentioned for lime rice and cooked rice. Garnish with pomegranate.

ONAM SPECIAL

TODAY IS ONAM:
Here are a few onam recipes which are easy to make and are very tasty too.

1 AVIAL:

Pointers:
1.vegetables used must be cut into pieces of length 2 inchs and width of about 0.5 cm.
2. They turn out best when the following vegetables are used- ash gourd, yellow pumpkin, carrots, beans, potato, yam(Chenai) and Drum stick.
3. If the drum stick is too hard or mature, the avial doesn’t turn out as expected.
4. The use of coconut oil is the key to success when making avial
5. Do not cook for a very long time after adding the ground coconut.
6. Optionally you can use Bottle gourd(Suraikai or Dudhi), Chow Chow(Merokkai),
Cucumber (both Malabar and normal varieties), Avaraikai, Cluster beans (Kothavarangai) and Colacasia (Cheppankizhangu)

INGREDIENTS :
1. 1Cup each : Ashgourd,pumpkin, yam
2. ½ Cup :Carrot, Potato, beans and Drumstick
3. Grated/Dessicated coconut : 2 cups
4. Green chillies : 3 or 4
5. Jeera/cumin seed : 1 tsp
6. Coconut oil : 3 to 4tsp
7. Curry leaves (Fresh) : 2 sprigs
8. Curd (beaten) : 1 cup
9. Turmeric optional
10. Salt to taste

Method:

Boil vegetables with salt till it is cooked but does not lose the colour. Grind Coconut, Jeera and Green Chillies (not to fine paste) and add the ground mixture to the boiled vegetables and cook for 5-8 minutes. Add beaten curd and remove from fire (if kept for long curd might curdle). Add coconut oil and curry leaves.

(If curds are not sour enough add chopped Mangoes. Avial can be cooked with Tamarind juice also if curd is not available. In this case grind the coconut mixture with 1 or 2 small onions /shallots which will give added zest to the avail)

OLAN:

INGREDIENTS:

1. Ash gourd : 1 Cup
2. soaked and cooked Karamani/black eyed bean) : ½ Cup
3. Coconut : 1 Cup
4. slit green Chillies : 2 or 3
5. coconut oil : 2tsp
6. salt to taste
7. Curry leaves : 1 sprig

Method

Extract the coconut milk by grinding the coconut with water. Keep aside the first extract and add more water and take the second and third extract and cook the ash gourd and slit green chillies in this milk with salt. Then add cooked beans. Finally add the first extract and remove from fire else the coconut will curdle. Add Coconut oil and curry leaves.

FOR BEGINNERS

A DIRECT EXPERIMENT IN MAKING KOZHUKATTAI FOR A BEGINNER IS REALLY DAUNTING. BUT LIKE THEY SAY THERE IS NO GAIN WHERE THERE IS NO PAIN. DESPITE THIS, COOKING NEED NOT BE NECESSARILY A PAIN. IT IS EASY WHEN YOU FOLLOW A FEW BASIC RULES. THIS PART IS SPECIFICALLY FOR THOSE WHO HAVE NEVER COOKED OR DISLIKE COOKING THINKING IT IS A DRUDGERY. COOKING CAN BE PLEASURE.

(THIS SHOULD HAVE BEEN AN INTRODUCTORY NOTE, INSTEAD FOR A CHANGE AFTER SEEING THE RESPONSE I AM POSTING IT AS AN AFTER THOUGHT.)

HERE ARE SOME TIPS FOR PEOPLE WHO ARE LEAVING HOME AND ARE DAUNTED BY THE IDEA OF COOKING:

* BASICALLY, YOU NEED A LOT OF FOCUS, A GOOD SHARP KNIFE, A GOOD CHOPPING BOARD, A PEELER AND A KADAI/PRESSURE COOKER/TAVA WHICH ARE THE BASIC ITEMS IN A KITCHEN. ALL OTHER ITEMS LIKE MIXIES (MIXER) ANDGRINDERS ARE OPTIONAL.

* WHY I SUGGEST A PRESSURE / RICE COOKER IS, YOU CAN COOK A WHOLE MEAL USING THEM WITHIN A SHORT SPAN. YOU CAN COOK IN BULK AND STORE IN FREEZER BAGS/ CONTAINERS AND LATER USE THEM BY HEATING IN A MICRO WAVE, IF YOU LIKE (SHOULD HAVE NO QUALMS OF THE ITEMS LOSING THEIR NUTRIENTS).

* ALSO THE IDEA THAT SLOW COOKING RETAINS ALL VITAMINS IS NOT ALWAYS CORRECT. REMEMBER THE CHINESE. THEIR WOK IS EXTREMELY HOT AND THEIR VEGETABLES ARE CRISP. SLOW COOKING IS GOOD FOR MARINATED ITEMS AND ROASTING.

* NEXT, ON THE WAY TO GOOD COOKING, IS CUTTING VEGETABLES.

WASH VEGETABLES IF FRESH IMMEDIATELY WHEN PURCHASED. ALLOW TO DRY AND THEN STORE IN FRIDGE. SO THAT GERMS ARE NOT CARRIED INSIDE YOUR FRIDGE.

BEFORE COOKING REMOVE VEGETABLES AND AGAIN WASH IN COLD WATER.

IF NEEDED PEEL OR STRING OR DESEED THE VEGETABLES. CUT HOLDING AS MUCH AS YOU HAND CAN HOLD. DO NOT CUT SINGLY. IT SPEEDS UP THE PROCESS OF CUTTING AND REDUCES THE EXPOSURE TO AIR BEFORE COOKING.

THE TECHNIQUES IN MAKING A KOZHUKATTAI

THE TECHNIQUES IN MAKING A KOZHUKATTAI (for people who are daunted by the idea of making kozhukattais easy tips):

1. WHEN YOU KEEP WATER FOR BOILING, REMEMBER TO REMOVE ATLEAST A GLASS OF BOILING WATER BEFORE ADDING FLOUR TO THE WATER. THE IF YOU FEEL THE DOUGH IS TOO DRY ADD THE REMAINING BOILING WATER IN DOSES AND NOT COMPLETELY.
2. BETTER FOLLOW THE FOOL PROOF METHOD OF GRINDING RICE TO A PASTE AND THEN STIRRING IT TO A SMOOTH DOUGH.
3. MY DAUGHTER SUGGESTED A FOOL PROOF METHOD FOLLOWED BY HER FRIEND -USE WANTON WRAPPERS.
4. ELSE STEAM RICE FLOUR IN PRESSURE COOKER WITHOUT WEIGHT. COOL AND ADD BOILING WATER AND MAKE A DOUGH LIKE FOR ROTI.
5. MODAKAM NEED NOT BE MADE IN RICE FLOUR ALONE. YOU CAN USE STEAMED WHEAT FLOUR/MAIDA AND THEN ADD BOILING WATER TO MAKE THE DOUGH.

FOR ALL YOUR PICKLES, THOKKUS, VATHAKOZHAMBU AND TAMARIND RICE USE THE FOLLOWING BASIC POWDER:

INGREDIENTS:

1. METHI/FENUGREEK SEEDS: 1 TBSP
2. MUSTARD SEEDS : 1 TSP
3. RED CHILLIES : 10
4. ASAFOETIDA : 1’ PIECE

FRY THEM IN KADAI TILL METHI SEEDS ARE DARK BROWN(NOT CHARRED)POWDER TO FINE CONSISTENCY. STORE IN A DRY CONTAINER. USE IT FOR ALL THE PICKLES, THOKKUS, VATHAKOZHAMBU AND TAMARIND RICE.

KOZHUKATTAI/MODAKAM

BASE FOR KOZHUKATTAI:

INGREDIENTS :

1. RAW RICE : 2 CUPS

METHOD 1 FOR DOUGH: SOAK RICE FOR 20 MINS AND DRAIN WATER THROUGH A SIEVE. AFTER 30 MINS GRIND RICE IN A MIXER TO A POWDER AND SIEVE THE RESULTING FLOUR TO A NICE CONSISTENCY. ADD COARSE RICE (AFTER SIEVING) ALONGWITH DRAINED RICE AND AGAIN GRIND TO POWDER TILL ALL THE RICE IS POWDERED.

ADD 3 CUPS WATER TO A KADAI. ALLOW TO BOIL WELL. REMOVE ½ TO ¾ CUP BOILED WATER AND KEEP ASIDE. TO THE BALANCE WATER ADD A PINCH OF SALT AND 1 TSP OIL. THEN ADD THE POWDERED RICE. ONCE THE WATER IS COMPLETELY ABSORBED BY THE DOUGH REMOVE FROM FIRE. THE DOUGH SHOULD BE WHITE INCOLOUR AND SHOULD BE SMOOTH WITHOUT ANY LUMPS. IF YOU FEEL IT IS STILL RAW ADD THE BALANCE WATER TO MAKE A SMOOTH NON STICKY PASTE. THE PASTE IS THE SECRET OF A GOOD KOZHUKATTAI. KEEP ASIDE ROLLED IN WET WHITE CLOTH.

METHOD 2: FOR DOUGH: SOAK THE RICE FOR 30 MINS AND GRIND TO A SMOOTH PASTE. POUR IN A KADAI. ADD A PINCH OF SALT AND 1 TSP OF OIL TO THE KADAI AND COOK WITHOUT ANY LUMPS TO OBTAIN A SMOOTH LUMPLESS NON STICKY WHITE DOUGH. REMOVE FROM FIRE. KEEP ASIDE ROLLED IN WET WHITE CLOTH.

SWEET POORNAM 1:

INGREDIENTS:

1. GRATED COCONUT : 1 CUP

2. GRATED JAGGERY : ½ TO 2/3 CUP

3. POWDERED ELAICHI : 1 TSP

METHOD:

ADD INGREDIENTS 1 & 2 WITH A LITTLE WATER IN A KADAI AND HEAT IT. KEEP STIRRING TILL ALL THE WATER EVAPORATES. ADD POWDERED ELAICHI. COOL AND THEN MAKE IT INTO SMALL BALLS. THIS CAN BE MADE THE PREVIOUS DAY ALSO. JUDGING ON THE DENSITY OF THE COCONUT ADD/REDUCE JAGGERY IF NEEDED.

SWEET POORNAM 2:

INGREDIENTS:

1. TIL/SESAME SEEDS : 100 GMS

2. JAGGERY : 150 GMS

ROAST SESAME SEEDS UNTIL THEY SPLUTTER OR CHANGE COLOUR. THEN COOL AND GRIND DRY IN A MIXER. THEN ADD JAGGERY TO IT AND GRIND TO A POWDER. PUT ASIDE. THIS ALSO CAN BE MADE THE PREVIOUS DAY.

SALT OR KARA POORNAM:

INGREDIENTS:

1. URAD DHALL : ½ CUP

2. TUR DHAL AND CHANA DHALL: ¼ CUP

3. RED CHILLIES : 2

4. GREEN CHILLIES : 1

5. SALT TO TASTE

SEASONING

1. MUSTARD SEEDS : 1TSP

2. URAD DHALL : 1 TSP

3. RED CHILLY : 1

4. CURRY LEAVES : 1 SPRIG

5. GRATED COCUNUT : 1 TBSP

6. OIL

7. ASAFOETIDA : A PINCH.

METHOD.:

SOAK THE DHALLS FOR 45 MINS. GRIND WITH OTHER INGREDIENTS COARSELY.

TEMPER IN A KADAI THE MUSTARD SEEDS, URAD DHALL, CHILLY, CURRY LEAVES, ASAFOETIDA, GRATED COCONUT IN A LITTLE OIL. ADD COARSELY GROUND PASTE TO THE SEASON AND FRY TILL THE MIXTURE IS DRY. KEEP ASIDE TO COOL.

TO PREPARE MODAKAMS:

ROLL THE WHITE DOUGH TO SMALL BALLS. FLATTEN WITH THUMB AND FOREFINGER USING A LITTLE OIL SO THAT THE BATTER DOES NOT STICK TO A SMALL CUP SHAPE AND ADD THE ROLLED SWEET POORNAM. CLOSE THE CUP TO RESEMBLE MODAK SHAPE. KEEP IN A DISH SLIGHTLY COATED WITH OIL. THE MODAKS SHOULD NOT STICK TO EACH OTHER. AFTER MAKING SUFFICIENT NOS STEAM IN A COOKER. DO NOT ADD WEIGHT TO YOUR PRESSURE COOKER. KEEP IN SLOW FIRE. COOK TILL THE MODAKS GIVE A GLAZED APPEARANCE. DO WITH REMAINING POORNAM ALSO.

(Note for my daughter: IF YOU HAVE ANY DOUBTS PLEASE CALL:)

If you have remaining dough you can make amminikozhukattai.

INGREDIENTS.:

1. KOZHUKATTAI DOUGH : 1 CUP

SEASONING:

1. MUSTARD SEEDS : 1 TSP

2. URAD DHALL : 1 TSP

3. CURRY LEAVES : 2 SPRIGS

4. GREEN CHILLIES : 2

5. RED CHILLIES : 2

6. SOAKED MOONGDHALL: ½ TBSP

7. ASAFOETIDA : 1 PINCH

8. SALT TO TASTE

9. OIL

10. BALANCE SALT POORNAM: 1TBSP OR MORE

11. GRATED COCUNUT. : 1 TBSP

METHOD:

ROLL DOUGH INTO SMALL CHEEDAI (1/2 CMS) SHAPED BALLS. KEEP IN A DISH AND STEAM. IF IN A PRESSURE COOKER DO NOT USE WEIGHT.

SEASON IN A KADAI WITH OIL AND OTHER SEASONING ITEMS GIVEN ABOVE AND THEN ADD THE COOKED AND COOLED BALLS. ADD GRATED COCONUT AND REMOVE FROM FIRE.

Enjoy making kozhukattai's :)