PEAS KOLUKATTAI

NEEDED
For outer cover ( this is same as we make for Ganesh Pooja  kolukattai, only stuffing is different.)
2 cups - plain rice ( soak for 1 hr)
1 tsp - til oil
Little salt

MTD:
Wash and grind the rice to a very smooth paste adding water as required.
(Let the batter be in a pouring consistency.)
In a pan ,add 2 tsp til oil and pour the batter.
Add salt and keep stirring ,till it thickens and without lumps.
Remove and keep aside, allow it to cool.
Then nicely knead this rice dough and keep aside.

Now for peas stuffing
1 cup peas
Green chilli
Salt
( Make the stuffing little spicy)
Grind this  without adding water.
In a pan add 1 tsp oil and  mustard.
When it cracks add the ground peas , fry for a second and remove.( Can add turmeric ,hing ,if u want)

Now with the rice dough , make small  small balls .
Then take a ball and manage to make a cup .
Keep the stuffing and close it .
Repeat the same .
Grease the idly moulds with little oil.
Then arrange it in the idly moulds and steam it for 10 to 15 min on a medium flame.
Remove and serve hot.

MOONG DAL KOLUKATTAI

NEEDED
moong dal - 1/4 cup
grated coconut - 1/2 cup
grated jaggery - 1/2 - 3/4 cup  depends on the sweetness of the jaggery
cardamom / elachi powder - 1/4 tsp

FOR DOUGH
raw rice - 1 cup
little salt
til oil / sesame oil -   2 tsp
water as required

METHOD
FOR DAL PURAN

• dry roast moong dal , on a medium flame till golden.
• add water as required and pressure cook  the dal .
• mash it once done.
• now add the jaggery to mashed dal and cook on medium flame .
• stir till the jaggery mix well with  the dal .
• add elachi powder , and coconut. 
• mix well and cook for few min .
• allow it to cool .
• make small balls with the puran.

note;
 if the jaggery is not organic one , then dont add directly.

• heat jaggery , with little water just to immerse it.
• once dissolved, filter it . then add to the dal mash ....

FOR OUTER COVER 

• soak 1 cup raw rice for an hr.
• clean and drain the water , grind it to a smooth paste adding water as required.
• keep the batter in a pouring consistency .
• add little salt and mix well.

• in a wok add 2 tsp til oil and pour this batter.
• stir constant on a medium flame .
• add little oil if required, it  will thicken leaving the sides.
• remove and transfer it to a bowl . 
• once warm enough to handle, add little til oil and knead to a smooth dough.
• keep the dough  coved to avoid cracking  or knead everytime before making.
• divide into equal size balls.
• make cup shape with the dough. keep the puran in the middle and close the cup from all sides.
• gather on top and give a modak shape.
• steam it for 5 - 8 minutes , until the outer cover gets shiny.
• remove and repeat the same for the rest of the modak .

POHA BALLS

NEEDED
poha / beaten rice/ aval - 2 cups
(wash , sprinkle little water and keep aside ( 20 min )  )
mustard - 1 tsp
 urad dal - 1 tsp
red chilly 2- broken
oil - 3 tsp
hing
salt
curry leaves - little

METHOD 

• check the poha , if u press and c it should be soft .
• temper mustard, red chilly , urad dal in 3 tsp oil , add hing and curry leaves.
• add this to the poha , add salt . 
• gently press and mix well .
• then make medium size balls .
• keep it for steam .(10 min ) 
• (steaming is same as u do for kolukattai , idly ............)
• remove and serve hot with coconut chutney .

GULGAND KOLUKATTAI

NEEDED
FOR STUFFING
gulgund - 2 tbsp
finely chopped kaju , almond
kismis
mix this and keep aside

FOR OUTER COVER
plain rice - 1 cup (soak for 1/2 hr )
pinch salt

METHOD

• wash and drain the water .
• grind the rice to a very smooth paste adding water as required.(pouring consistency )

• then in a pan add 1 tsp til oil and add this rice paste .
• add pinch salt , and stir constant till it thickens .
• remove and allow it to cool .

• then take small amount of rice dough (small ball )
• make like cup and keep the gulgund puran (1 tsp ) .
• close the top and give a modak shape .
• repeat the same with the rest of the dough .
• then steam the kolukattai . 

DAL POHA BALLS

NEEDED                                       MAKES 13 kolukattai
poha / beaten rice - 1 cup
moong dal - 1/4 cup
channa dal - 1/4 cup
urad dal - 1/4 cup
hing - 1/2 tsp
turmeric powder
red chilly - 4  to 5
corriander  - little
grated coconut - 2 tbsp
salt
3 tsp oil , mustard , urad dal, curry leaves - for tempering

METHOD;

• soak all the 3 dals together for an 1 hr .
• wash and drain the water . 
• add salt , hing , red chilly .
• grind to a smooth paste . 

• wash and drain the water from poha  leaving very little water. 
• keep aside for 10 min .
• if u press and  c the poha it should be soft . 

• in a wok add oil and temper mustard , urad dal , curry leaves.
• add the dal dal paste, turmeric  and fry till its dry and no moisture.(same as v do for parupu usili)
• now add the poha and little salt if required .
• mix well and cook for 2 min. 
• add coconut , mix well and remove . 
• allow it to cool , then make medium size  balls .
•  grease a plate with little oil and arrange the balls .
• keep it for steam in a cooker .(10 min on a medium flame )
• remove and serve  with chutney , r vatha kuzlambu .

NOTE  
for 2 cups poha 1 1/2 cups dal

poha : moong dal + urad dal + channa dal
  2     :      1/2        +  1/2        +  1/2 

JAGGERY PIDI KOLUKATTAI

GANESH CHATHURTHI SPECIAL

NEEDED:

1 cup - plain rice ( soak for an 10 min, drain the water, spread in a clean cloth for 2 min.

 Then grind in a mixcy, for a second. 

 The rice powdet should be like rawa)
Jaggery - 1 cup
Roasted Cashewnut
Grated coconut little ( r finely chopped )
Elachi powder
Water - 3 cups

METHOD

• In a thick bottom pan , pour 3 cups water. 
• Add jaggery,   stir till it dissolves.  
• Then add the powded rice  , keep stirring so that no lumps form .
• Add elachi powder,  Cashewnut,  coconut and mix well. 
• Add 1 tsp ghee.
• Keep stirring , c it doesnt stick to the bottom. 
• When it is thick remove and allow it to cool.
• Grease ur hand with little ghee and make oval shape balls. 
• Grease a plate with ghee and arrange this kolukattai and steam it for 5 - 10 minutes,  on a medium flame. 
• Remove and serve.

RICE KOLUKATTAI

NEEDED:

1 cup- rice flour
coconut - grated - 1 tbsp
hing
green chilly
very little  curry leaves (5)- opt
water  -  1 to 1 1/2 cups approx
salt
for tempering-  oil 1 tsp, mustard 1 tsp , 1 red chilly, curry leaves

METHOD:

• grind green chilly , coconut , curry leaves  in a mixy & keep aside.
• in a kadai , add the water  .
• when it boils add the ground chilly coconut paste ,hing, 1 tsp oil & salt.
• then add the rice flour little by little , stirring constant ,  so that no lumps form.
• when it thickens remove & allow it to cool.
• then make small  small balls with this rice mixture.
• grease a plate or a idly mould & place the mini ball in it.
• keep it for steam ( 7 min) & remove.
• in a kadai  , add 2 tsp oil &  temper mustard , curry leaves & red chilly .
• then add the mini balls & saute for 2 min .
• simple & tasty evening tiffin is ready.

PIDI KOLUKATTAI

NEEDED:

rice - 2 cups   ( soak rice for 3 hrs .  drain the water, and; spread in a cloth  for 2 min . then grind the rice in a mixcy for a second.  the powdered rice shd be like rawa.)
mustard , urad dal , curry leaves , 2 tsp oil - for tempering
water - 3 cups
grated coconut 1 tbsp
salt
green chilly -3 if big
ginger - finely chopped - 1 1/2 tsp

Method:

• in 2 tsp oil temper mustard, urad dal , curry leaves, green chilly, ginger .
• then add water , grated coconut, salt. when it boils add the powdered rice and stir continuous so that no lumps form .when it thickens remove from flame .
• allow it to cool.
• make ovel shaped balls and arrange in a greased plate or idly plates  and steam it.
• serve with coconut chutney.

NOTE:
for 1 cup rice - 1 1/2 cup water

KOLUKATTAI - chocolate

needed:
for maale mavu:

3/4 -1 cup plain rice- soak for an hr
grind to a smooth paste.( in mixcy).

 add water as req.( pouring consistency).

add a pinch salt to this.

in a thick bottemed pan pour 3 sp of oil and  then pour the rice batter.

stir constant ,without lumps.

when the batter gets thick and  dosent stick to the pan ,remove.

 after 20 min ,mash finely using ur hands.

  ur maale mavu is ready.

for chocolate stuffing:
1/2 cup grated chocolate ( from chocolate slab)
1 /2 tbsp icing sugar r( add sugar powder)
roasted nuts  r   kismis
mix well and keep aside. this is ur puran.

KOLUKATTAI -( moong dal )

needed:
for maale mavu:
3/4 -1 cup pacharicee/rice- soak for an hr
grind to a smooth paste.( in mixcy). add water as req.( pouring consistency).
add a pinch salt to this.
in a thick bottemed pan pour 3 sp of oil and then pour the rice batter.
stir constant ,without lumps.
when the batter gets thick  AND dosent stick to the pan ,remove.
after 20 min ,mash finely using ur hands.
ur maale mavu is ready

for moong puran:
1 cup - moong dal
1/2 tbsp - urad dal
green chilly
salt
hing

grind the above said items   without adding water.( dont grind smooth)
then in a pan temper mustard 4 tsp oil, add  the moong paste and cook for few min.
remove from flame and add little grated coconut  . mix well.
allow it to cool.

METHOD:
using maale malu  make small cups, keep 1 tsp puran ,  seal the edges.
grease a plate or idly moulds and  arrange the  kolukattai . keep inside a cooker and  steam for 7 min on a medium flame.

AMNI KOLUKATTAI

NEEDED;
maale mavu -which u prepared for sweet kolukatai
idly podi
little chilly powder
salt
hing
grated coconut ( optional)
METHOD :
mix everything and make small small balls.steam this for 10 min and serve.

COCONUT KOLUKATTAI

Needed:
for maale mavu:
3/4 -1 cup pacharicee/rice- soak for an hr
grind to a smooth paste.( in mixcy). add water as req.( pouring consistency).
add a pinch salt to this.
in a thick bottemed pan pour 3 sp of oil and then pour the rice batter.
stir constant ,without lumps.
when the batter gets thick and dosent stick to the pan ,remove.
after 20 min ,mash finely using ur hands.
ur maale mavu is ready.

for coconut puran:
med:ium size coconut 1/2 mudi- grated
organic jaggery -1 handful .-grate
(normal jaggery means can add a little more)

Mtd:

• in a thick pan add coconut and the jaggery.
• jaggery will melt and puran will become thick.
• lastly add elachi powder and remove.

for urid dal puran:

urid dal - 1/2 cup -soak for 1/2 hr
green chilly,curry leaves,hing , salt ginger

• grind everything without adding water. do not grind smooth.
• grease a plate and  add this urad paste.and  steam.
• remove, cool and  crush it with ur hands .
• make sweet and  opu kolukatai.