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 :)

ONION THOKKU

INGREDIENTS:

1. ONIONS : 1 KG (PEEL AND CHOP INTO BIG PIECES )

2. RED CHILLIES : 25 TO 30

3. ASAFOETIDA : 1 TEASPOON

4. MUSTARD : 1 TEASPOON

5. FENUGREEK(METHI SEEDS: 1 TEASPOON

6. TAMARIND TO TASTE AND SALT TO TASTE

7. OIL

METHOD:

DRY ROAST FENUGREEK AND MUSTARD, POWDER THEM AND KEEP ASIDE.

GRIND ONIONS, RED CHILLIES, TAMARIND AND SALT TO A PASTE.

ADD OIL TO A KADAI AND ADD MUSTARD SEEDS. THEN ADD GROUND PASTE TO THE OIL AND FRY TILL OIL SEPARATE AND THERE IS NO WATER CONTENT. ADD ASAFOETIDA AND FENUGREEK POWDER AND FRY AND REMOVE FROM FIRE. COOL AND STORE IN AN OILED CONTAINER.

Instant Rasam Powder

INGREDIENTS:

1. BLACK PEPPER PODS : 50 GMS

2. JEERA(CUMMIN SED) : 50 GMS

3. CORIANDER SEEDS : 250 GMS

4. TUR DAL : 25 GMS

5. RED CHILLIES : 60 GMS (25 NOS)

6. ASAFOETIDA : 1 SMALL PIECE

7. TURMERIC : 1 SMALL PIECE

8. TAMARIND : 3 LIME SIZE

9. CURRY LEAVES : 3 SPRIGS

10. SALT : 25 GMS

METHOD:

FRY TUR DAL SLIGHTLY IN A KADAI, THEN ADD CORIANDER SEEDS, RED CHILLIES, ASAFOETIDA, TURMERIC, TAMARIND AND FRY SLIGHTLY. THEN ADD PEPPER PODS, JEERA, CURRY LEAVES AND REMOVE FROM STOVE.

ALLOW IT TO COOL.

THEN POWDER EVERYTHING INCLUDING SALT. STORE IN AIRTIGHT CONTAINERS.

WHEN NEEDED ADD A TEASPOON FULL OF RASAM POWDER TO WATER AND TOMATOES IF NEEDED. ALLOW TO BOIL. SEASON WITH MUSTARD AND JEERA FINALLY.

POWDER CAN BE USED JUST LIKE THAT BY MIXING WITH RICE.