Category: Snacks & Tiffin Items

Naivedhyams/ Festival Offerings. · No Need of Onions!!! · Snacks & Tiffin Items

Navarathri Neivedhyam – Saraswathy Pooja – Ulundhu Vadai.(Crispy Savoury Snack made from Black Gram Dhal)

Shoba17 Comments
Crisp Fried Vadas.
Crisp Fried Vadas.

Crispy Black Gram Dhal Vadas were always my favourite from when I was a little girl. Madurai amma used to make them at home for all important festivals and I used to love to bite in to their crispy exterior and spongy insides!!!   I have two maternal uncles living in the north and whenever they would visit us in Chennai, they would go to Balajee Bhavan or Geetha Cafe in Pondy Bazzar in T.Nagar and order for Pongal and Vada for breakfast!!! Steaming hot Venn Pongal, shaped in to a ball, coupled with two crispy vadas on the sides, loftily served with piping hot sambar and thick coconut chutney on the side….YUM….I would give anything to be there right now!!!

When I wanted to make it, at home for Avani Avittam one year, I used my Premier Mixer and tried my hand at the batter. I had to say, I did soak the urad dhal for just 3 hours, and it did come out fried, but it was never crispy and in the shape I wanted it to be. I wanted golden vadas, which were crisp and yet spongy, and not dripping with oil in which it was fried. I tried various methods, adding rice flour, adding rava, fermenting the batter for a bit, adding very less water, using ziploc bags to get the desired shape….and then I hit upon the home truth – GRINDING THE BATTER IN A WET GRINDER!!!  Yes, thats really it. And the last few times, I have been enjoying wonderful, crisp, terrific, delicious vadas, way better than the ones in the hotels, as we make at home with the freshest of oils and the best of efforts and devotion. This does not in any way mean that people with mixers cant try this out. The secret is to increase the fluffiness of the urad dhal without adding much water. This end result is best achieved with stone grinder, rather than with a electric mixer, loaded with urad dhal, and little water.

INGREDIENTS:

1 cup whole Urad Dhal soaked for 3-4 hours.

8-9 Green Chillies.

Less than 1/4 cup of Water.

1 spoon Salt.

Hing.

Torn Curry Leaves.

Oil to fry.

Wet Grinder.(Optional)

Ice Cream Scoop (Optional)

PREPARATION:

  • Take  the wet grinder/mixer, wash it and keep it ready for use. Clean the soaked Urad Dhal and remove all the water it was soaked in.
  • Switch on the grinder, add the green chillies and 1/8 cp of water and then slowly add the soaked and cleaned urad dhal.
  • Add all the urad and let the grinder run for at least 40 minutes.
  • In the middle, if you feel that it requires some water, go ahead and sprinkle a few drops. Add salt.
  • The secret is to allow it to run for the 40 minutes with as much less as water as needed.
  • By now the urad is very softly ground. Remove and store in a container. Add hing, freshly torn curry leaves and mix well. The consistency should look like this.
Vadai Batter - Thick and fluffy.
Vadai Batter - Thick and fluffy.
  • Keep sufficient oil in a kadai and allow it to heat. Do not overheat lest the oil should smoke. Keep the flame on medium to medium high.
  • If you have an  ice cream scoop, put that in a small cup filled with water.
  • Wet your left hand, scoop out some batter in the ice cream scoop with your right and pop it in your left hand.
  • Wet your right hand and slightly flatten the batter, make a hole in the middle, and drop it slowly in to the oil.
  • This is easily achieved ONLY if  your batter has minimal water AND your hands are sufficiently wet. The scoop is also made wet, as this aids in easily slipping out the batter on to your hands.
Vadais frying in Oil.
Vadais frying in Oil.
  • The scoop is only used to get uniformly shaped vadas. Feel free to scoop with your  bare right hand and drop it on your left, if you are comfortable with this.
  • The vadas, when they hit the oil, will hiss and start cooking on one side. When its done, turn over to the other.
  • When fried to a golden colour, remove from oil and allow to drain on kitchen tissue lining a colander/bowl.
  • Repeat and continue until the batter is completed.
  • Crispy fried Ulundhu /Urad Dhal Vadas are ready to taste!!!
Ulundhu Vadai
Ulundhu Vadai

HINTS:

  • The only difference with using the mixer, is that the batter never comes out as fluffy and thick as the ones that go through the grinder. Here you would need to use a spoon of rice flour to thicken it out.
  • Ulundhu Vadais/Urad Dhal Vadas  can be soaked in Rasam and served as Rasa Vadas.
  • Served with hot sambar and garnished with cilantro, it becomes Sambar Vadas.
  • Soaked in thick curd/dahi, garnished with a little bit of sweet tamarind chutney, chat masala and boondhi, it becomes yummy Dahi Vadas.

This is my entry for EC’s WYF – Festive Treats event going on at her blogsite.

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Naivedhyams/ Festival Offerings. · No Need of Onions!!! · Snacks & Tiffin Items

Navarathri Neivedhyam Day 8 – Black Channa Sundal garnished with sliced coconut pieces.

Shoba4 Comments
Black Channa Sundal
Black Channa Sundal

On this Ashtami of Navarathri I wanted to make an all time favourite – Black Channa Sundal garnished with sliced coconut pieces. Black Channa is very common among our homes as a classic Neivedhyam for Navarathri. It is in fact made on Saraswathy Pooja day as the “traditional” offering to Sarswathy, in my home. Just like any other legume, the black channa variety is high in cholestrol lowering fibre and has a lot of protien content which is very useful for people on diets and for a healthy snack.

INGREDIENTS:

1 cup Black Channa.

Water to cook

Salt

Oil

Mustard

Curry Leaves

4 Red Chillies Dry.

1/4 cup of finely slit coconut pieces.

PREPARATION:

  • Soak the black channa for at least 6 hours prior to cooking.
  • Put in a wide mouthed container, add salt, turmeric and add just enough water to cover the channa.
  • Put in the pressure cooker and when the steam comes, put on the whistle.
  • Wait for one whistle and then reduce the flame to “SIM” and keep for ten minutes and then switch off.
  • Drain in a collander, but save the water to mix chappathi, make rasam, sambar etc.
  • Take a kadai, add 2 spoons of coconut oil. When the oil is hot add mustard, curry leaves, hing, dry red chillies and then the cooked channa.
  • Mix well and wait until the seasoning ingredients are mixed well in to the legumes.
  • Garnish with finely sliced coconuts and serve HOT after offering as Neivedhyam.
Naivedhyams/ Festival Offerings. · Snacks & Tiffin Items · Sweets

Navarathri Neivedhyam Day 7 – Sweet Black Eyed Beans Sundal. (Vellai Karamani Vella Sundal)

Shoba4 Comments
Sweet Black Eye Beans Sundal.
Sweet Black Eye Beans Sundal.

Today being friday, my daughter wanted a repetition of the Sweet Sundal so we made the Black Eyed Beans cooked in jaggery. This is made very similar to the Sweet Green Gram Dal Sundal that I had previously posted.

HINTS:

Soak the Black Eyed Beans in water for at least 4-5 hours prior to preparation of Sundal.

Cook in the pressure cooker until you get one whistle and then reduce the heat and cook in LOW for ten minutes and then switch off.

Drain in the colander to remove any excess water and keep ready.

Follow the same procedure as in the Green Gram Dal Sundal.

Naivedhyams/ Festival Offerings. · Snacks & Tiffin Items

Navarathri Neivedhyam Day 6 – Sweet Green Gram Sundal & Pidi Kozhakattai.

Shoba13 Comments
Sweet Sundal.
Sweet Sundal.

I remember when we were little kids, amma always used to make at least two days of Sweet Sundal during the Navarathri festival for all our sweet cravings!!! What a great idea, to incorporate the best of two worlds – legumes and jaggery!!! My sister D loves this version and in fact would pester her to make it as an evening snack or whenever she feels like eating anything sweet!!! Since we use brown sugar/jaggery, which is  a rich source of iron , it is definitely more wholesome sugar and, unlike refined sugar, it retains more mineral salts.

Green Gram Dal on the other hand is one of the most wholesome among all the pulses and it forms very nutritious diet.Try this version  and you`ll find that the kids instantly love them. It`s actually a great evening snack full of protien and nutrients, made with jaggery, so the benefits are multiplied.

Today`s Neivedhaym for Navarathri was

Navarathri Neivedhyam

INGREDIENTS:

1 cup Green Gram Dal.

3/4 cup grated Jaggery or soft brown sugar.

Water to cook.

1 tsp of Cardamom Powder.

1 spoon of ghee.

PREPARATION:

  • Take the cup of  green gram dal and roast it dry in the kadai for a few minutes. You will slowly get the aroma of the roasted green gram dal. This should suffice. Its not required to soak the green gram dhal. We do this so the green gram dhal cooks easily.
  • Always roast on a medium flame. Set aside.
  • When the dhal cools considerably, put in a vessel and pour water to cover the beans. Do not add salt.
  • Allow the steam to come on full throttle and put whistle. When the first whistle comes, reduce the flame to LOW and keep for ten minutes.
  • Switch off after ten minutes, and set aside.
  • In a kadai, add  spoon of ghee, and the cooked green gram dhal.
  • Now add the 3/4 cup of jaggery and mix well. The jaggery will melt and coat the cooked green gram dhal.
  • Immediately switch off the stove and add the crushed cardamom.
  • Stir in immediately and mix well.
  • Offer Neivedhyam to Devi and enjoy sweet sundal.

HINT:

IT IS NOT REQUIRED TO SOAK THE GREEN GRAM DHAL. THIS CAN BE WHIPPED UP IN A JIFFY. THIS IS WHY WE LIGHTLY ROAST IT SO IT COOKS WELL WITHOUT GETTING TOO MUSHY.

This variation can also be tried with Black Kidney Beans, white beans etc.

Kids also love this as an evening snack.

Packing off this delicious Sundal to My Legume Love Affair – Serving 15 hosted by Sia of Monsoon Spice, brainchild of Susan of The Well Seasoned Cook.

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Naivedhyams/ Festival Offerings. · Snacks & Tiffin Items

Navarathri Neivedhyam Day 4 – Yellow Peas Sundal.

Shoba1 Comment

Today being the fourth day of the nine day celebration of Navarathri, the offering to the Devi was Yellow Vatana Peas Sundal. This has already been posted here previously and its also one of my favorite of the sundal preparations. Here is the pic…

Yellow Peas Sundal.
Yellow Peas Sundal.
Naivedhyams/ Festival Offerings. · Snacks & Tiffin Items

Navarathri Neivedhyam Day 3 – Arachu Vitta Sundal. ( Garbanzo Beans cooked with ground spices)

Shoba8 Comments
Arachu Vitta Sundal.
Arachu Vitta Sundal.

Today is the third day of Navarathri and we thought we should make a neivedhyam with the white channa or the garbanzo beans. This is probably the most used and most under-valued in the legumes family.Garbanzos (also called chickpeas) are a good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, garbanzos’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. It is also a very rich source of dietary fibre, iron and magnesium.

This variation of Arachu Vitta Sundal is also made by Amma with Mochai ( Field Beans) and its a favourite at home.

INGREDIENTS:

White Channa – 2 cups.

Water just enough to cover and cook.

Salt

Hing

Roast:

4 spoons Channa Dal.

2 spoons Dhania.

8 red chillies

1 spoon of urad dhal.

1/3 cup of coconut.

Mustard, Curry Leaves, Oil & Hing for seasoning.

PREPARATION:

  • Soak the white channa for at least 6-8 hours prior to preparation of neivedhyam. Cook in the pressure cooking adding water,  salt and turmeric for 3 whistles.
  • Drain all the cooked channa in a collander and allow to stay.
  • Use the water for cooking rasam, sambar etc and also for grinding the “masala” for the sundal.
Roast in oil and grind with coconut...
Roast in oil and grind with coconut...
  • In a kadai, add a spoon of oil and when it is hot, add all the ingredients specified for roasting. Roast on a medium flame until the dals get brown and you get a gentle aroma.
  • Pop in the mini mixer jar, add fresh grated coconut and using a alittle of the cooked channa water, grind to a very smooth paste.
  • Take your kadai/wok and add 2 spoons of oil. Season with mustard, curry leaves and hing and add the cooked white channa beans.
  • Stir them gently and now add the ground masala from the mixer jar.
  • Mix well and allow to cook for a couple of minutes until all the water is absorbed.
  • Delicious Arachu Vitta Sundal is ready for Neivedhyam.

HINTS:

  • Moderate the number of red chillies as these were a tad spicy for people like me. People who want the heat from the red chillies are most welcome!
  • Follow the same method for sundal made out of Mochai or Field Beans. Very YUM !!!

Naivedhyams/ Festival Offerings. · Snacks & Tiffin Items

Navarathri Neivedhyam Day 2 – Moong Dal Sundal.

Shoba4 Comments
Tamboolam Plate.
Tamboolam Plate.

Today being the second day of Navarathri and a weekend, I thought Moong Dal Sundal would be a good choice. Moong Dal is a good source of high levels of protien and contributes only a very low percent of fat calories to the diet. Moong Dal Sundal would be an excellent choice as an evening snack for kids as well as a mid day snack for pregnant women and people on diets. It cooks very easily unlike the other varieties of protien/lentils.

INGREDIENTS:

2 cups of Moong Dal.

Water to cook the dal.

Salt

Hing.

Pinch of red chilli powder.

1/3 cup of fresh grated coconut.

5-6 green chillies or according to taste.

Seasoning: Mustard, Curry Leaves.

Oil.

PREPARATION:

  • Moong Dal cooks very easily so there is no need to soak ahead.
  • Take a vessel and put in the moong dal. Then add water to just cover the moong, salt and a pinch of red chilli powder.
  • Allow it to cook on medium flame for about 6-7 minutes. You will see that the moong with absorb the water and slightly grow in size.
  • It is important that you do not overcook the moong as it tends to get mushy.
  • Drain out the water with the help of a collander and set aside to cool down for 10 minutes or so. If needed, spread it out on a plate so it dries out the water a little.
  • Meanwhile pulse the coconut and green chillies in a mixer to a rough mix.
  • Take a kadai, add 2 spoons of gingely/coconut oil and allow to heat.
  • Season with mustard, hing, curry leaves and then add the cooked moong dal.
  • Immediately add the pulsed coconut-chilli mix and give it a slow mix.
  • Use your ladle to carefully mix in the ingredients and flavouring. Too much handling could again break the moong and make it mushy.
  • Garnish with chopped cilantro.
  • Offer Neivedhyam to Goddess Devi and partake of the prasadam.
Naivedhyams/ Festival Offerings. · Snacks & Tiffin Items · Sweets

Vella Kozhukattai/Sweet Modhakas ( Steamed rice balls with jaggery coconut filling)

Shoba18 Comments
Ganesh Chathurthi Offerings – Sweet Kozhukattai, Uppu Kozhukattai, Ammini Kozhukattai, Sundal and Vella Aval

 

The Vella Kozhukattais or the sweet modhakas is an all time favourite of mine since I was a little girl. When I was a little girl, we lived in a big joint family so any festival was celebrated  with lots of fun and fanfare. Every year for Vinayaka Chathurthi, Madurai amma would make us the outer dough for us to work on and my sister D and me would make little cups out of the dough, fill it with the “Poornam” and arrange it neatly in little idli plates for steaming. Although we would be longing to eat the neivedhyam, we would have to wait until the entire pooja was over and we would get only 3 or 4.Mum would always promise me that she would make it for us on another day so we could have it to our heart`s content. Of course, that day would never come until the next Vinayaka Chathurthi the next  year…

Now, my daughter S loves them so much that I decided to make it whenever possible, as often as I can. For instance every month for Sankatahara Chathurthi to offer it as Neivedhyam to the Lord. Sankatahara Chathurthi  is an auspicious day dedicated to Lord Ganesha in a traditional Hindu lunar month. It falls during the waning phase of the moon – fourth day after the full moon. Staunch Ganesha devotees observe a fast  on the day.Fasting on Sankatahara Chaturthi begins at sunrise and ends after evening puja or after sighting the moon. Ganesh Temples conduct special pujas on the day.It is widely believed by Ganesha devotees that observing Sankashta Chaturthi will bring material progress, happiness and fulfillment of desires.

INGREDIENTS:

Kozhukattai Outer Dough.

1 cup of fresh grated coconut.

3/4 – 1 cup of grated jaggery (Depending on brand, degree of sweetness etc)

1 tsp of powdered cardamom.

1 tbsp of milk.( If needed)

2-3 tbsp of water.

PREPARATION:

  • Always prepare the poornams or filling ahead as the outer dough has to be made last just before consolidating the Kozhukattais.
  • In a kadai add the jaggery and very little water about 2  Tbsp and 1 tbsp milk and allow to melt.
  • When the jaggery is well melted add the fresh grated coconut and mix well.
  • Also put in the powdered cardamom and stir in well until the mixture leaves the sides.
  • I prefer to make my poornam a little thicker by keeping it on the stove for a longer time to enable me to make them in to balls.
  • Cool the poornam filling and  it will be easier for you roll  them in to little balls.
  •  

  • Keep the Kozhukattai outer dough prepared and ready as per instructions here . Keep it covered under a moist cloth and over that a lid to preserve the moisture and the warmth.
  • Create an assembly line with the Poornam balls, outer dough, greased idli plates and a small cup having 2-3 spoons of coconut oil.
  • Keep everything ready before you start as the outer dough should never dry out.
  • Grease your palms with coconut oil and then take a ball of the outer dough and smoothen it between your palms.
  • Make a little depression with your thumb and make it in to the shape of a diya with smooth sides.

DSC02561

  • Fill the depression with the coconut jaggery poornam,  and close the edges and seal it with your fingers.
  • Continue until you finish the poornam filling.
  • Ready to be steamed
    Ready to be steamed
  • If you have the outer dough left over, you can add a little more salt and make delicious Ammini Kozhukattais.
  • Arrange all the prepared modhakams for steaming on the greased idli plate.
  • Steam it in the pressure cooker for 10 – 12 minutes just as you would do with idlis.
  • Remove from steam, transfer to a casserole or container and enjoy after offering it to Lord Ganesha.
  • Wishing all my readers a very Happy Vinayaka Chathurthi.

HINT:

  1. If your sweet poornam/filling is not as thick as you would like it to be, dont fret. Allow it to sit on the stove for a couple of minutes more and add 1 spoon or two of wheat flour. This will bind them together.
  2. Another option is to make rough balls and pop them in to the refrigerator for a few minutes. This will automatically firm them up.
  3. Before steaming the prepared Modhakas, keep them covered as if they exposed to the air etc, they get dry and crack up. This might render the  poornam to seep out during steaming.

 

Brisk Breakfast · No Need of Onions!!! · Snacks & Tiffin Items

Quick Fix Arisi Upma (Upma made from coarse cream of rice cooked with seasoned spices)

Shoba5 Comments

Quick Fix Arisi Upma
Quick Fix Arisi Upma

Every evening from school meant having tiffin prepared by dear Madurai amma. It would not be a lot in quantity, just a little bit to satisfy that crazy hunger pangs when you come home from school after a tiring day and a crowded journey jostled in public transport. It would not even be warm, let alone hot, but lovingly served. When you are a student, somehow you crave for exotic eatables like Gobi Manchurian, fried rice. pulav, channa batura and the like. In contrast, madurai amma would make Upma,  Pidi Kozhakattai,  Poha, Dosa etc. After some  years, in my hostel for my Masters, I would recount those lovely home made preparations waiting for you when you come home after a tiring day. Life after masters was completely different. I started eating all fruits and vegetables and an thing that amma or Madurai amma would prepare and serve on  my plate. I had realised the importance of what I had taken for granted!!!

One such tiffin entree that Madurai amma was an expert at, was  Arisi Upma. Many times, it would be the dinner for every one on Amma Vasya, festivals, Pradosham etc.This evening, I had made Arisi Upma for dinner and was recounting those lovely days of my childhood…..

It is a quick preparation, that does not need any prep work done ahead of time.

INGREDIENTS:

1 cup of Raw Rice ground coarsely in the mixer.

1/4 cup of Toor Dhal.

1 spoon of Urad Dhal.

1 1/2 spoons pf Black Pepper.

1 spoon of Jeera.

1/4 cup of fresh coconut.

2-2 1/4 cups of water.(Depending on induvidual preference of Upma consistency)

Salt.

Coconut Oil.

Hing.

A handful of broken cashews.

SEASONING:

Mustard, Jeera, Red Chillies, Urad Dhal, Channa Dal, Cashew, Hing and Curry Leaves.

PREPARATION:

  • As already mentioned coarsely grind the rice in the mixer and set aside.
  • In the mixer jar add – toor dhal, pepper. 1 red chilli and give it a quick pulse. Then add the fresh coconut and 5-6 cashew pieces.
  • Pulse it for a few more seconds and set aside. You will have a coarse mix.
  • Set the kadai on the stove and add 2-3 spoons of coconut oil. (You could also use ghee/canola.)
  • Add urad dhal, channa dal, mustard, cashew, jeera, 2-3 red chillies coarsely broken, hing and curry leaves.
  • After a few seconds add the coarse ground rice and then the coarsely ground dal coconut mix.
  • Allow to saute in the oil for a minute or two.
  • Now add the water and mix well. Switch off the heat and transfer to a vessel along with the water.

To be kept in the cooker.
To be kept in the cooker.

  • Pressure cook it just as you would do with rice.
  • Generally I allow 3 whistles after the weight. Give a couple minutes for the steam to work off and then open the cooker.
  • Hot, cooked Arisi Upma is ready to be served.
  • Serve with Coconut Chutney or Tomato Ginger Gravy.
Naivedhyams/ Festival Offerings. · No Need of Onions!!! · Snacks & Tiffin Items

Mini Kozhukattai – Ammini Kozhukattai (Steamed mini rice balls spiced with seasonings).

Shoba18 Comments

 

IMG_4505

Ammini Kozhukattais – I have no clue about the origin of that name and how we came about calling that delicacy that. I know that whenever we set out to make Uppu Kozhukattais and Vella Kozhukattais, we would normally have the outer dough leftover and so amma would always make these mini delicacies!!! In my heart, I am guessing she would purposely have more of the outer dough so we could make this !!! We have this scooped up in a little container, and eat them just like that. Many times I also love to have it as a side for curd rice along with pickle. The preparation is hardly more than 2-3 steps so here goes.

INGREDIENTS:

Kozhukattai Outer Dough.(Please refer my earlier post)

Salt.

2 Green chillies cut in to small pieces.

Curry Leaves,.

Hing.

Mustard.

Broken Urad Dhal.

Oil to season.

PREPARATION:

  • The outer dough of Kozhukattais have negligible salt. So take the dough and add sufficient powder salt and mix it in by kneading well. If you feel the dough is a little dry, add a few drops of coconut oil to your hands.
  • Make a smooth ball.
  • Greasing your hands, shape it in to smaller balls, say, the size of naphthalene balls and keep covered in a bowl.

Balls rolled ready for steaming.
Balls rolled ready for steaming.

  • Complete the dough by making small balls and arrange on greased idli plates.
  • Steam them in the pressure cooker without weight for 10 minutes on high. As they have already been cooked once, it will cook in steam pretty fast.
  • Once the cooker is switched off, wait for a few minutes and collect all the balls on the serving bowl.
  • In a seasoning kadai, add 2 spoons of oil. When hot, add broken urad dhal, mustard, green chillies, hing and curry leaves.
  • Drop over the kozhukattais and mix well.
  • Delicious Mini/Ammini Kozhakattais are ready to be served.

Serving Suggestions & Hints:

  • It`s a great dish to make along with your kids, as they love to roll the dough in to small balls.
  • Since it does not need a filling, there is no hard and fast rule on the shape.
  • Easy to make with rice flour and hence a very healthy fast preparation.
  • Cooked twice so its healthy for the toddlers as well as for older people.
  • These kozhukattais are best eaten plain all by themselves.
  • Another option is to soak it in steaming hot rasam and serve them as Rasam Balls or with Molagapodi and Gingely Oil.
  • YUM anyway!!!

Sending cups of steaming hot Kozhakattais to Shruthi`s Steamed Treats Event at her blogsite.