Poosanikai Channa Koottu - பூசணிக்காய் சன்னா கூட்டு

Poosanikkai (White pumpkin / Winter melon) Koottu with  Kabuli channa.

In South Indian wedding lunch this Koottu will usually find its way.
 

In my house we make during Pooja days or for family get together.
 

Ingredients needed:-

1. Poosanikkai (white pumpkin)  diced - 2 cups

2. Kabuli channa (soaked overnight and cooked) - 1/4 cup

3. Moong dal - 1/4 cup

4. Turmeric powder

5. Hing

6. Salt to taste.

Ingredients for tempering:-

1. Oil - 1 tsp

2. Mustard seeds - 1/4 tsp

3. Urad dal - 1/4 tsp 

4. Curry leaves

Ingredients for Grinding:-

1. Grated Coconut 2 table spoons

2. Cumin seeds 1/2 tsp

3 dry red Chilli according to taste (here I used one big Chilli) 

4. Rice flour 1/2 tsp 



பூசணிக்காய் சன்னா கூட்டு

Method:-
 

1. Wash and boil moong dal.

 

2. Mean time wash and cube poosanikkai.

3. Add this poosanikkai to boiled moong dal.

 

4. Now goes boiled channa, hing and Turmeric powder.

 

5. Grind coconut, chillies, rice flour and jeera to a coarse paste.

 

6. Pour this grinded paste to the Koottu  and boil for few minutes. 

 

7. Temper with mustard seeds, urad dal and curry leaves.



பூசணிக்காய் சன்னா கூட்டு



Note:-

This Koottu go well with Thuvayal Sadam, Variety rice or even with plain rice.

Adding pinch of sugar enhance the taste of this Koottu.

Samai Arisi Sambar Sadam (Bisebela bath) - சாமை அரிசி பிசிபேளா பாத்

Samai Arisi Sambar Sadam(Bisbela bath) - சாமை அரிசி பிசிபேளா பாத்

This time Sambar Rice with Samai Rice. 

It's creamy in texture and tastes delicious.

Easy to make dish.

Ingredients needed:-

1. Samai rice -  1/2 cup

2. Tuar dal / thuvaram Paruppu  - 1/2 cup

3. Salt to taste

4. Bisebela bath powder  - 2 tsp ( I used MTR Powder )

5. Sambar powder  - 1 tsp

6. Turmeric Powder -  1/4 tsp

7. Tamarind Small gooseberry size soak in 1 1/2 cups of water

8. Water  - 3 3/4 cups

9. Vegetables cubed (drumstick, beans, carrot, capsicum, chow-chow) 

10. Mustard seeds

11. Oil - 2 tablespoons

12. Ghee - 1 table spoon 

13. Hing / Perungayam

14. Jaggery little optional 

15. Tomato 1 (make into purée) 



சாமை அரிசி பிசிபேளா பாத்

Method:-

1. Wash and cut vegetables and keep it aside.

 

2. Soak tamarind in warm water and extract the juice.

3. Heat oil in a pan season with mustard seeds.

4. Add cubed vegetables, salt, turmeric powder and hing and sauté for a while.

5. Now goes tamarind water, sambar powder and tomato purée.

Cook till the raw smell of the Tamarind and sambar Podi goes.

5. Side by side was and pressure cook Samai Arisi and dal with 4 cups of water.

6. When the vegetables get cooked add in MTR Bisebela bath powder and mix well.

7. Pour this Sambar mixture in cooked rice and mix well.

8. Add remaining oil and ghee season curry leaves and pour over rice.

Pressure cook in slow flame for 10 mins.

சாமை அரிசி பிசிபேளா பாத்

My Sambar Sadam is ready to enjoy with Potato Fry and Papad.

Notes:-

1. Small onions can be added.

2. Cook drumstick separately and take out the pulp and add to the cooked rice.

3. Jaggery is added when the tamarind water is about to boil.

Nei Kozhukkattai - நெய் கொழுக்கட்டை

Nei Kozhukkattai or Fried Modak.

We used to make this Modak for Ganapathy Homam.

In our house we make this for our Kuladeivam visit. 

This is can be stored for a week.

Ingredients Needed for Poornam (பூரணம்):-

1. Grated Coconut - 1 cup

2. Powdered Jaggery - 3/4 cup

3. Elaichi powder

4. Ghee - 1'tsp

Ingredients for Mel Maavu (மேல் மாவு):-

1. Maida 1 cup

2. Rawa -  1 1/2 tablespoon

3. Melted ghee  - 2 tsp

4. Salt 

5. Water to knead 

6. Oil plus 1 tablespoon ghee for frying

நெய் கொழுக்கட்டை

Method :-

1. Mix jaggery and Grated coconut and cook in a medium flame.

 

2. Till it becomes non sticky.

 

3. Soak Rawa in water (I used enough water to immerse Rawa) for 30 mins.

 

4. Add maida, melted ghee  and salt mix well.

 

5. Using very little water knead a soft dough.

 

6. Take small ball out of kneaded atta and roll into chappathis.

 

7. Cut into circles with any lid.

 

8. Coat / apply water to the edges, keep the filling inside and make Modak.

 

9. Deep fry it in oil till golden. 

 

10. Drain excess oil and keep it in a air tight container when it is cool.

நெய் கொழுக்கட்டை

Note:-

Rawa gives the crispness to the Modak.

Apply water to the edges to stick finely.

It is important to dry for few minutes before frying.

If we fry immediately after sticking the stuffing will come out and spoil the colour of the modaks.

! ! ! HAPPY GANESH CHATHURTHI ! ! !

Mini Uthappam

My friend gifted me 7 pit and 4 pit Uthappam pan.

 

In single shot I made few varieties of Uthappam.
 

 

 

Very convenient and time saving.